Eggless Peach Dessert

Ingredients
Canned peaches 5 – 6
Yogurt 1 ½ tbsp
Gelatin 1 ½ tbsp
Whipped cream 4 tbsp
Sugar 3 tbsp
Pistachios chopped 10 – 12

Method 
Drain the peaches and put them in a blender jar. 
Add yogurt and purée.
Pour the purée into a bowl.
Take gelatin in a small bowl, add ¼ cup water and let it stand for a few minutes.
Add whipped cream to the peach purée and mix. 
Add sugar and mix. 
Stir the gelatin mixture well and add 4 tsp of it to the peach purée and mix well.
Pour into 4 ramekin moulds. 
Garnish with pistachios and keep the moulds in the refrigerator to set for 2-3 hours.
Once set decorate with a few slices of peach and serve chilled.

Eggless Peach Dessert by Zarnak Sidhwa

Chicken Chow mein

Ingredients for Sauce:
Ginger 1 inch piece
Garlic 2 cloves
Tomato ketchup 3 tbsp
Oyster sauce 2 tbsp
Soya sauce 2 tbsp

Ingredients for the Noodles:
Red pepper 1 large
Spring onions 5
Bean sprouts 200 gm
Chicken breasts 2
Egg noodles 1 packet
Oil 1 tbsp

Method:
Crush ginger and garlic, and add ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir. 
Boil noodles and drain in a colander. 
Heat oil and add chicken. 
Add the pepper and stir-fry for a further 1 minute. 
Pour the sauce into the wok and stir well until bubbling. 
Add the noodles, bean sprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the bean sprouts wilt a little. Serve in bowls.

Chicken Chow mein by Zarnak Sidhwa

Chinese Steamed Chicken

Ingredients
Dried mushrooms 4 – 6
Boneless chicken, cut in tiny pieces ½ kg
Salt ¼ tsp
Black Pepper to taste
Soya sauce 1 ½ tbsp
Sugar 1 tsp
Sesame oil 1 tsp
Corn flour 1 ½ tbsp
Ginger, shredded 2 slices
Spring onion 1

Method
Soak the dried mushrooms in a bowl of warm water for 20 minutes, or until they have softened. 
Squeeze out the excess water, cut the stems off the mushrooms and thinly slice. Reserve 1 tablespoon of the mushroom soaking liquid. 
Marinate chicken with salt, pepper, soya sauce, sugar, sesame oil, reserved mushroom liquid and cornflour. 
Allow to marinate while bringing water to a boil for steaming. 
Place the chicken pieces in a foil and surround with the mushrooms. 
Sprinkle the shredded ginger and green onion over top. 
Steam the chicken over boiling water for 15 - 20 minutes, making sure it is thoroughly cooked. 
Serve over rice.

Chinese Steamed Chicken by Zarnak Sidhwa

Home-made Chocolate Spread

Ingredients
Hazelnuts or almonds 150 grams
Chocolate 200 grams
Icing sugar 1 cup
Cocoa powder ½ cup
Oil as required

Method
Preheat your oven to 180°C or 350°F.
Pour your hazelnuts or almonds into a baking tray and roast them on the middle shelf for about 10mins.
While your nuts are toasting, break up your chocolate and melt using a bain marie.
Keep an eye on your hazelnuts or almonds, once they start to go brown, they're ready. 
Take them out and leave them to cool a little.
Once they do, add your dry ingredients, poor in your melted chocolate and add 2 tablespoons of vegetable oil.
Keep it whizzing for a good 10-15mins to get rid of any lumps.
You want a smooth, molten mixture, not a sort of thick cookie dough.

Home-made Chocolate Spread by Zarnak Sidhwa

Nutella Frosting

Ingredients
Butter 1/2 cup
Nutella 1/2 cup
Icing sugar, sifted 3 cups
Cream 1 - 2 tbsp

Method
Beat butter and Nutella until creamy. 
Gradually add in icing sugar until desired consistency is reached. 
Add cream if needed.

Nutella Frosting by Zarnak Sidhwa

Chocolate Hazelnut Cupcakes

Ingredients
Flour 1 cup
Baking powder 1 tsp
Salt ¼ tsp
Cocoa powder ½ cup
Butter ½ cup
Sugar 1 cup
Nutella spread ½ cup
Eggs 2
Milk ½ cup
Vanilla essence 2 tsp

Method
In a bowl, whisk the dry ingredients to combine; set aside. 
Beat the butter until it is soft, then add sugar. 
Add hazelnut spread and mix until smooth. 
Add the eggs, one at a time beating until they are well combined. 
Combine vanilla essence and milk. 
Add dry ingredients alternately with the milk. 
Beat just to combine. 
Divide batter among the cupcake tins. 
Bake at 180 degrees C for 20-22 minutes, until a skewer inserted in the center comes out clean. 
Allow to cool completely before frosting. 
Swirl frosting on top. 
Decorate with hazelnut chocolates.

Chocolate Hazelnut Cupcakes by Zarnak Sidhwa

Bhindi Karhi

Ingredients for Bhindi Karhi:

Ladyfingers,cut into 1/2 inch pieces     ½ kg

yogurt 2 cups

Gram flour 4 tablespoons

Salt to taste

Turmeric powder 1/2 teaspoon

Red chilli powder 1 teaspoon

Oil 3 tablespoons

Mustard seeds 3/4 teaspoon

Fenugreek seeds 1/2 teaspoon

Ginger,cut into juliennes        1 inch piece

Green chillies,chopped 2

Fresh coriander leaves,chopped 2 tablespoons

Method:

Whisk together the yogurt, besan, salt, turmeric powder, chilli powder and till smooth. 

Add four cups of water and whisk again. 

Heat two tablespoons of oil in a non stick pan; add the bhindi and sauté till lightly browned. 

Heat the remaining oil in a non stick kadai, add mustard seeds and fenugreek seeds. When they begin to splutter, add the ginger and green chillies and sauté for half a minute. 

Add the yogurt mixture and bring to a boil. 

Lower the heat and cook, stirring continuously, till quite thick. 

Add the fried bhindi and fresh coriander and simmer for two or three minutes.

Serve hot.

Bhindi Karhi by Zarnak Sidhwa

Eggless Pineapple Mousse

Ingredients
Pineapple chopped 6 slices
Water 1/2 cup
Gelatin 2 tsp
Condensed milk 400 gm
Whipped cream 2 cups
Pineapple Essence a few drops
Edible yellow colour a few drops
Glazed cherries as required

Method

Heat ½ cup water, add gelatin and stir till well blended. 
Beat condensed milk and cream, add pineapple and mix well. 
Add pineapple essence, yellow colour and mix well. 
Add dissolved gelatin and mix. 
Pour the mixture into individual glasses or bowls or ramekin moulds. 
Keep them in a refrigerator to set for 2-3 hours. 
Garnish with pineapple pieces and glazed cherries and serve chilled.

Eggless Pineapple Mousse by Zarnak Sidhwa

Curry Patta Rice

Ingredients 
Curry leaves ½ cup
Oil 3 tbsp
Bengal gram 1 tsp
Split Bengal gram 1 tsp
Cumin seeds ½ tsp
Mustard seeds ¼ tsp
Green chili sliced 3 – 4
Asafetida a pinch
Onion chopped ½ cup
Salt to taste
Cooked rice 2 cups

Method
Heat one tablespoon oil in a non stick pan and fry the curry leaves till crisp. 
Grind the curry leaves to a fine powder.
Heat remaining oil in the same pan, add split Bengal grams, split black grams and sauté till golden brown.
Add cumin seeds, mustard seeds, green chilies, asafetida and onions, sauté till light brown.
Add curry leaves powder, salt and cooked rice and mix well. 
Cook for a minute serve ho

Curry Patta Rice by Zarnak Sidhwa

Malabari Chicken Curry

Ingredients
Chicken 1 kg
Onions ground 3
Tomatoes ground 2
Ginger paste 1 tsp
Garlic paste 1 tsp
Thick coconut milk 1 ½ cups
Chili powder 1 tsp
Coriander powder 2 tsp
Turmeric powder ½ tsp
All spice powder 1 tsp
Curry leaves few
Mustard seeds 1 tsp
Cloves 3
Salt 1 tsp
Oil for frying

Method
Heat oil in a pan. 
Splutter mustard seeds. 
Add cloves and curry leaves.
Add onion and tomato and sauté for a few minutes. 
When the colour changes, add ginger and garlic paste and sauté till the raw smell goes away. 
Add the chicken pieces along with coriander powder, chili powder, turmeric powder and all spice powders. 
Mix well and stir for few minutes. 
Add little coconut milk. 
Add water as required and salt to taste. 
When chicken is fully cooked, add remaining coconut milk and allow it to simmer for a few minutes. 
Serve hot with chapattis.

Malabari Chicken Curry by Zarnak Sidhwa

Spiced Tea

Spiced Tea by Zarnak Sidhwa

Healthy Oat & Nut Breakfast

Healthy Oat & Nut Breakfast by Zarnak Sidhwa

Double Ka Meetha

Double Ka Meetha by Zarnak Sidhwa

Crusty Potato Fingers

Crusty Potato Fingers by Zarnak Sidhwa

Apple Kheer

Ingredients

Apple grated 1 cup

Milk 1 liter

Sugar 1 tbsp

Almonds sliced ½ cup

Pistachio sliced ¼ cup

Cardamom powder ¼ tsp

Milk powder 2 tbsp

Saffron (soaked in milk) a pinch

Method 

Boil milk in a pan and after one boil add milk powder and stir well.

Cook for 5-7 minutes.Add sugar and stir until the sugar is dissolved. 

Now add grated apple, dissolved saffron and cook until apple is properly cooked, for about 5-7 minutes, stirring continuously.

Add cardamom powder, almonds and pistachios. 

Stir well. 

Remove from heat. 

Serve warm or chilled.

Apple Kheer by Zarnak Sidhwa

Rajasthani Dal

Ingredients for Rajasthani Daal:
1 cup yellow tuwar dal
1/4 teaspoon cumin seeds
1/4 teaspoon mustard seeds
1/4 teaspoon kasoori methi
2 green chilies, chopped
1/4 teaspoon haldi
1/2 teaspoon red chilli powder
1 tablespoon lemon juice
Chopped coriander for garnishing
2 tablespoon ghee
Salt to taste

Recipe Method
Wash tuwar dal, soak for 15 minutes.
Add water, salt, haldi powder and cook in a pressure cooker until soft.
Heat ghee  add cumin seeds, mustard seeds and allow it to crackle.
Add green chilies and kasoori methi. 
Remove from heat.
Now add red chilli powder and immediately add pressure cooked dal.
Add water (if necessary), lemon juice and boil for 5 minutes.
Garnish with fresh coriander.

Rajasthani Dal by Zarnak Sidhwa

Egg Biryani

Ingredients
Basmati rice 2 - ½ cup
Hard boiled eggs 6
Onion chopped 2
Tomatoes chopped 2
Ginger 1 ½ inch piece
Garlic 3 – 4 cloves
Green chilies 3 – 4
Coriander leaves 3 tbsp
Mint leaves chopped 1 tbsp
Yogurt 2 tbsp
Ghee 2 tbsp
Water 4 ½ cups
Turmeric powder ½ tsp
Red chili powder 2 tsp
All spice powder 1 tsp
Cumin seeds 1 tsp
Cinnamon stick 1 inch piece
Cloves 2 – 3
Bay leaves 2
Cardamom powder 2 tsp
Salt to taste

Method
Wash rice thoroughly with water and soak for half an hour. 
Drain and keep aside.
Grind together garlic, ginger, green chilies and half of the coriander leaves. 
Keep aside.
Heat ghee in a deep sauce pan, add cumin seeds, bay leaves, cinnamon stick, cloves and allow crackling.
Add onion and sauté until golden brown. 
Now add green paste and stir well for 2-3 minutes.
Then add tomatoes, remaining coriander leaves, mint leaves, red chili powder, turmeric powder and cook for a while. 
Add curd in to this. 
Add all spice, enough salt and mix well. 
Make cuts on boiled eggs, put them into the masala and cook for few seconds.
Pour the previously boiled water in to this, add rice and bring to boil. 
Reduce flame, place lid and cook. 
Keep lid closed until rice is tender and cooked well. 
Mix all the contents before serving.
Garnish with chopped coriander and tomato slices.

Egg Biryani by Zarnak Sidhwa

Recipe Line Up - Aug 27, 2012 to Aug 31, 2012

Recipe Line Up for 5th week of Aug 2012 - Aug 27, 2012 to Aug 31, 2012

1. Egg Biryani, Apple Kheer And Rajasthani Dal
2. Crusty Potato Fingers, Double Ka Meetha, Healthy Oat & Nut Breakfast And Spiced Tea 
3. Eggless Pineapple Mousse, Malabari Chicken Curry And Curry Patta Rice
4. Chocolate Hazelnut Cupcakes, Nutella Frosting, Bhindi Karhi And Home-made Chocolate Spread
5. Eggless Peach Dessert, Chicken Chow Mein And Chinese Steamed Chicken

Hot Fudge Sundae

Ingredients
Sugar 3/4 cup
Cocoa powder 6 tbsp
Evaporated milk 1 can
Butter, cubed 1/3 cup
Miniature marshmallows 3/4 cup
Vanilla essence 1 teaspoon
Vanilla ice cream as required
Nuts and cherries for topping

Method
In a large saucepan, combine sugar and cocoa powder; stir in milk. 
Add butter. 
Bring to a boil over medium heat; cook and stir until sugar is dissolved. 
Add marshmallows; cook until melted. 
Remove from the heat stir in vanilla. 
In a sundae dish, put ice cream scoops and top with hot fudge sauce and nuts and cherries if desired.

Hot Fudge Sundae by Zarnak Sidhwa

Chicken Tikka Pizza

Ingredients for Pizza Dough
Flour 2 cups
Yeast 1 tbsp
Caster sugar 1 tsp
Dry milk powder 1 tbsp
Oil 4 tbsp
Salt ½ tsp
Egg 1

Ingredients for Pizza Sauce
Oil 2 tbsp
Garlic, crushed 3 Cloves
Red chilies, crushed 1 tbsp
Salt 1 tsp
Oregano 1 tsp
Onion, chopped 1
Sugar 1 tsp
Tomato purees or paste 1 cup
Ketchup 2 tbsp
Ingredients for Topping
Mozzarella cheese, grated 1 cup
Chicken tikka chunks ½ cup
Oregano 1 tsp
Onion, chopped 1
Tomato, chopped 1
Capsicum chopped 1

Method for Pizza Dough
Knead all the above ingredients with lukewarm water and keep covered in an oiled bowl in a warm place, for 1 hour or till well risen and doubled. 
Roll out onto a floured surface and line a pizza plate with it.
Add sauce, toppings and let rise again in a warm place for 20 more minutes. 
Bake at 200 degrees C for 20 minutes or till cheese has melted and dough is cooked.

Method for Pizza Sauce.
Heat oil, add onion, sauté add garlic, salt, oregano, sugar, red chilies crushed and a little water, add ketchup and tomato purée and let cook till thick. 
Use as pizza sauce or pasta sauce.

Method for Topping.
On dough put the sauce and some cheese, then add onion, tomato, capsicum, chicken tikka chunks and remaining cheese and sprinkle oregano, bake at 200 degrees C for 10-15 minutes till cheese is melted.

Chicken Tikka Pizza by Zarnak Sidhwa

Flavored olives

Ingredients
Green olives ½ cup
Black olives ½ cup
Stuffed olives ½ cup
Green olives, pitted ½ cup
Extra virgin olive oil 2 tbsp
Extra virgin olive oil 1 cup
Red capsicum 1 medium
Garlic 8-10 cloves
Salt to taste
Bay leaves 2
Red chili flakes ½ tsp
Coriander leaves chopped 2 tbsp

Method
Heat extra virgin olive oil in a deep non stick pan. 
Chop red capsicum finely. Halve the garlic cloves vertically. 
Put the capsicum and garlic in the pan and sauté till well browned.
Drain green olives, black olives, stuffed green olives and pitted green olives in a sieve and rinse in fresh water.
Drain well and pat them dry with absorbent paper and put them in a bowl. 
Add the red capsicum-garlic mixture and mix well. 
Add salt, bay leaves and crushed red chilies and mix.
Chop 2 tbsp coriander leaves and add and mix well.
Transfer into a sterilized jar. 
Fill it up with extra virgin olive oil. 
Put the lid on and keep it in the refrigerator. 
Let it stand for 10 days before serving.

Flavored olives by Zarnak Sidhwa

Garlic croutons (Baked)

Ingredients

French bread 1 stale

Garlic 2- 3 cloves

Olive oil to drizzle

Chopped basil or parsley 1 tsp

Method

Cube the stale bread, mix olive oil with parsley and garlic, drizzle with this oil and bake at 180 degrees C for 15-20 minutes or till crispy and golden.

Garlic croutons by Zarnak Sidhwa

Salad Cream

Ingredients
Cream 1 cup
Mustard powder 1 tsp
Salad oil 1 cup
Fine sugar 3 tsp
Salt ½ tsp
Lemon juice 1 ½ tbsp
Black pepper powder ¼ tsp

Method
Mix cream, mustard powder, sugar, salt, lemon juice, pepper powder in a bowl.
Beat well. 
Add oil, a little at a time, beating or whisking continuously, until entire oil is used up.
Refrigerate and use as salad dressing.

Salad Cream by Zarnak Sidhwa

Chicken Waikiki Salad

Ingredients:
For the dressing:
Cream 1 cup
Mayonnaise 1/2 cup
salt 1/2 tsp
crushed black pepper 1/2 tsp

Boiled and Shredded chicken pieces 1 cup
Banana sliced 1
grapes 1 cup
Pineapple 1 ring cut into cubes
Walnuts
Celery 1
lettuce

Method:
Mix 1 cup cream and 1/2 cup mayonnaise.
Add salt and crushed black pepper.
Add banana, chicken, grapes, pineapple pieces, celery and walnuts.
Mix well.
Serve on a bed of lettuce garnished with a broken ring of pineapple.
Serve 

Chicken Waikiki Salad by Zarnak Sidhwa

Rajma Paneer Salad

Ingredients
Boiled kidney beans ½ cup
Cottage cheese chopped ¼ cup
Capsicum, chopped ¼ cup
Tomato chopped ½ cup
Onion chopped ½ cup
Lemon juice 1 tbsp
Chaat masala ½ tbsp
Cumin powder ½ tbsp
Coriander chopped 1 tbsp
Salt to taste

Method
Mix boiled kidney beans, cottage cheese cubes, capsicum, tomato, onion in a bowl.
Add lemon juice, chaat masala, cumin powder and salt.
Mix well with spatula.
Garnish with green coriander and serve.

Rajma Paneer Salad by Zarnak Sidhwa

Cucumber Peanut Salad

Ingredients

Cucumber finely chopped 2 cups

Peanut (roasted & crushed) ½ cup

Yogurt ½ cup

White pepper powder 1 tsp

Cumin powder 1 tsp

Rock salt 1 tsp

Method

Mix together peanuts, yogurt, pepper powder, cumin powder and rock salt.

Mix well and serve chilled.

Cucumber Peanut Salad by Zarnak Sidhwa

Fruity Curried Chicken Salad

Ingredients
Chicken breast cooked 4
Celery, diced 1 stalk
Green onions chopped 4
Apple peeled, cored and diced 1
Golden raisins 1/3 cup
Grapes halved 1/3 cup
Pecans toasted & chopped ½ cup
Black pepper powder 1/8 tsp
Curry powder ½ tsp
Mayonnaise 3/4 cup

Method
In a large bowl combine the chicken, celery, onion, apple,raisins, grapes, pecans, pepper, curry powder and mayonnaise. 
Mix all together. 
Serve.

Fruity Curried Chicken Salad by Zarnak Sidhwa

Pasta Salad

Ingredients
Cucumber chopped 1 tbsp
Carrot chopped 1 tbsp
Tomato chopped 1 tbsp
Corn 1 tbsp
Red and yellow capsicums 1/4 cup
Boiled pasta 1 cup
Onion chopped 1 tbsp
Salad cream ½ cup
Salt and pepper to taste

Method
Mix all ingredients together in a bowl.
Mix well with spatula. 
Serve chilled.

Pasta Salad by Zarnak Sidhwa

Quick Magnum Shake

Quick Magnum Shake by Zarnak Sidhwa

Milk Toffee

Ingredients
Condensed milk 400 grams
Sugar 4 tablespoons
Vanilla essence few drops
Butter 4 tablespoons

Method
Heat condensed milk, sugar and vanilla essence in a deep non stick pan, stirring. 
Add butter, mix and cook on low heat stirring continuously, for ½ hour or till the mixture starts leaving the sides of the pan. 
Pour mixture into a tin and let it cool down to room temperature. 
Place in refrigerator to set.
Cut into any shapes and serve.

Milk Toffee by Zarnak Sidhwa

Haryali Chicken Karahi

Ingredients for Haryali Chicken Karahi:
Chicken (cut into 16 pieces) 1 whole
Yogurt 1 cup
Oil 1 cup
Coriander leaves chopped 1 bunch
Lemon 2
Onion chopped 3
Garlic with skin 6
Green chilies 8 to10
Black pepper crushed 1 tsp
Ginger garlic paste 1 tbsp
Salt to taste

Method
Cut 1 whole chicken into 16 pieces and wash with lukewarm water. 
Boil chicken with 1 cup yogurt, 1 tbsp ginger garlic paste and salt to taste till water of yogurt dries. 
Remove from fire. 
Blend together 1 bunch of coriander leaves, 6 cloves of garlic with skin and 8 to 10 green chilies. 
Heat 1 cup oil in pan, add 3 chopped onion and fry till golden brown in color. 
Remove half of the fried onion and keep aside. 
In remaining oil and onion add blended chutney mixture. 
Fry well and add juice of 1 lemon. Now add boiled chicken. 
Lastly add 1 tsp crushed black pepper and juice of 1 lemon. 
Simmer for 5 minutes till done. 
Add in remaining brown onion and serve.

Haryali Chicken Karahi by Zarnak Sidhwa

Badami Murgh

Ingredients for Badami Murgh: 
Chicken 1 kg
Oil 2 tbsp
Garlic 2-3 cloves
Ginger 1 inch piece
Green chilies 6 – 8
Coriander leaves ½ bunch
Salt 1 tsp
Almonds blanched and ground 10-15
Yogurt 1 cup
Garlic sliced and fried to garnish
Boiled egg to garnish

Method:
Grind green chilies, ginger, garlic, coriander, using little water, heat oil, add chicken and sauté, add green ground masala, water and salt and let cook, when chicken is half done add the curd and almonds. 
When chicken is done, dish it out and add the sliced and fried garlic, top with boiled egg and serve.

Badami Murgh by Zarnak Sidhwa

Hara Masala Keema by Zarnak Sidhwa

Ingredients
Peas ½ kg
Mince ½ kg
Onion chopped 250 gm
Butter 100 gm
Green chilies 6
Tomato puree 1 cup
Yogurt 1 cup
Coriander leaves ½ bunch
Chili powder 1 tsp
Black pepper 1 tsp
Cumin seeds 1 tsp
Turmeric powder 1 tsp
Garlic chopped 1 tsp
Salt 1 tsp
Oil 2 tbsp

Method
Heat 2 tbsp oil in pan, add 250 gm chopped onion and fry till soft.
Now add ½ kg mince and fry well. 
Add 1 cup tomato puree, 1 tsp chopped garlic, 6 green chilies, 1 tsp cumin seeds, ½ bunch coriander leaves, 1 tsp salt, 1 tsp turmeric powder, 1 tsp chili powder and 1 tsp black pepper. 
Fry well till oil comes on top. 
Now add ½ kg peas and 250 gm yogurt.
Simmer for 20 minutes till peas are tender. 
Turn the flame off.
Dish it out, garnish with coriander leaves and serve.

Hara Masala Keema by Zarnak Sidhwa

Mint Brownies With Magnum

Ingredients
Unsalted butter for preparing the pan
Chocolate, chopped 4 ounces
Unsalted butter 4 ounces
All-purpose flour 3/4 cup
Salt ¼ tsp
Sugar 1-1/4 cups
Eggs 3
Vanilla essence 3/4 tsp
Peppermint extract 1/2 tsp

Method:
20 to 25 After Eight mints or 8 York Peppermint Patties, unwrapped Preheat the oven to 325 degrees F. With the rack in the center position.
Melt the chocolate and butter in a metal bowl placed over, but not touching, a pan of simmering water, or in a microwave-safe bowl in a microwave oven. 
Stir until the mixture is melted and smooth. 
Remove the bowl from over the water and let the mixture cool slightly. 
Sift the flour and salt into a small bowl. 
Set aside. 
Place the sugar and eggs in a medium bowl. 
With an electric mixer on medium speed, beat the sugar and eggs until light yellow and fluffy, about 2 minutes. 
Reduce the mixer speed to low and add the vanilla and peppermint extracts. 
Add the melted chocolate mixture and mix well. 
Add the flour mixture and mix just until blended. 
Scrape half the batter into the prepared pan. 
Layer the mints evenly over the top surface of the batter. 
Scrape the remaining batter over the mint layer, being careful not to dislodge the mints. 
Use an offset spatula or a butter knife to gently smooth the batter; make sure all the mints are covered.
Bake the brownies for 35 to 40 minutes, or until the top is shiny and a cake tester inserted in the center comes out with a few moist crumbs attached. 
The batter may puff irregularly, which is fine. 
It is better to underbake than to overbake these brownies. 
Transfer the pan to a wire rack and let the brownies cool completely in the pan.
Use the foil to lift the entire cake of brownies from the pan to a work surface. 
Peel away the foil and cut the brownies into 16 equal squares. 
Wrap the brownies individually in plastic wrap and store them at room temperature in an airtight container for up to 2 weeks.

Mint Brownies With Magnum by Zarnak Sidhwa