3 Minute Microwave Chocolate Mug Cake - whole wheat, eggless & butterless

Whatelse can u ask for!!

A cake that can be :
- whipped up in seconds,
- cooked in 2 minutes,
- uses whole wheat flour (atta)
- eggless
- butterless

Such a dish is treat in itself and I am happy to innovate such a recipe that is tasty, healthy and chocolaty.

Preparation time : 1 min
Cooking time : 3 min

Ingredients :

Wheat Flour ( atta) - 2 tbsp
All-purpose Flour (maida) - 2 tbsp
Powder Sugar - 3 tbsp
Coco Powder - 1 tbsp
Drinking Chocolate - 1 tbsp
Hershey's Chocolate syrup - 1 tbsp (optional)
Baking Soda - 1/4 tsp
Oil - 4 tsp
Milk - 6 tbsp
Walnuts / choco chips - 1 tbsp (optional)

Procedure :

1. Take a microwave safe mug(12 oz). Put all the dry ingredients first and then the liquid ones. Mix everything well using a spoon. Make sure you dig the spoon to the bottom and corners of the mug.
2. Mug should not be filled more than half the capacity. Otherwise, when the cake will rise while cooking, it will spillover.
3. Place the mug with batter in the centre of the microwave.
4. Microwave high for 3 minutes. Time varies for each microwave. If you find the centre of the cake wet, microwave it more for another 30 seconds. To check if the cake is done, insert a tooth-pick into it, if it comes out clean, cake is cooked.

Cake is ready!!

Suggested garnish : Chocolate sauce/ hershey's chocolate syrup/ whipped cream
                                 

Paneer Lababdar - Low calorie Sabji

This beautiful bright yellow paneer sabji gonna be your new favourite. Those succulent paneer pieces dipped in milky gravy will definately satiate your taste buds and pamper your senses.

I saw this recipe on the website of my recipe guru - Mrs. Tarla Dalal. When I first made this recipe, I tried a shortcut by using the paste of onion instead of chopped onions in step 1 so that i don't need to cool down the gravy and then blend it, but the taste was not that great. Next time i followed the original recipe procedure and churned the gravy after cooking onions and tomatoes and friends, speaking the truth, the taste of this gravy is really worth the effort!!

I've written the recipe the way i made it. I made slight changes and customized the seasoning and gravy to my own taste. For the source recipe, you can click here. To see my recipe just go on reading..

Ingredients :

Low Fat Paneer Cubes from 1 litre low-fat milk (approx 200gm)
Oil - 1 tsp
Cumin Seeds (Jeera) - 1/2 tsp
Coriander powder (dhaniya powder) - 1 tsp
Onion (finely chopped) - 2
Kasoori methi - 1/2 tsp
Corriander powder - 1/2 tsp
Red chili powder - 1/2 tsp
Tomatoes (pureed) - 3
Turmeric powder (haldi) - 1/4 tsp
Corn flour - 1/2 tsp
Low Fat Milk (cold) - 1 cup
Sugar - 1 tsp
Salt to taste

Procedure :

1. Heat oil in a non-stick pan. Crackle the cumin seeds, then add coriander powder, red chili powder, kasoori methi and chopped onions.
2. Saute the onions till light brown in colour. 
3. Add pureed tomatoes, turmeric powder. Cook on medium flame for 4-5 minutes.
4. Take your pan off the fire, allow it to cool slightly and transfer the masala mixture to the mixer jar.
5. Add 2 tbsp water and blend in the mixer to make a fine paste.
6. Transfer this paste back to your non-stick pan.
7. Add cornflour to the cold milk and mix properly.
8. Add this cornflour-milk mixture to the non-stick pan.
9. Mix well and cook on sim(lowest) flame for 7-8 min.
10. Add paneer cubes, salt and sugar.
11. Cook on sim(low) flame for another 3-4 min.
12. Paneer Lababdar is ready. 

Suggested Garnish : Freshly chopped coriander leaves.

Best Accompaniment : Whole Wheat Chapati / Paratha

Bread Idli - Low calorie breakfast/snacks

bread idli

This recipe can be prepared for break-fast or tea-time snacks. These idlis can also be served as a starter for the party.

This weekend when I went to my mum’s place, she made this delicious breakfast- bread idli for us. She makes this recipe like no-one-else-can in the universe. Her bread-idli’s have crispy bottom layer and very soft upper layer.

This recipe has four parts.

 1.     Cutting the bread roundels.

 2.       Preaparing the potato mixture.

 3.       Preparing the yoghurt mixture.

 4.       Assembling.

bread idli

Serves – 2
Makes 6 bread idlis.

1.Ingredients  for cutting the bread roundels -
·         White bread - 6
·         Circular cookie cutter / any round bowl or lid that can be used to cut the bread in circle shape.

       Procedure –
·         Cut each bread into circular discs by pressing your cookie cutter/bowl/lid over the bread.
·         Do not throw away the remaining parts, dry them and crush to get bread-crumbs. Store the bread crumbs in air-tight container.

2.Ingredients  for Potato mixture-
·         Potato(boiled, peeed and mashed) – 4
·         Salt to taste
·         Red chilli powder- ½ tsp
·         Coriander powder (dhaniya powder) – 1/2 tsp
·         Aniseed powder (saunf powder) – ½ tsp
·         Chat masala – 1 tsp

Procedure –
·         Mix everything very nicely. Taste and adjust the seasoning.
·         Divide the mixture into six equal portions.

3. Ingredients  for Yoghurt mixture-
·         Yughirt – ½ cup
·         Oil – 1 tsp
·         Mustard Seeds (Rai) – ½ tsp
·         Asafoetida – a pinch

 Procedure –
·         Whisk/blend the yoghurt to remove any lumps.
·     Prepare the tempering by heating the oil in a small fry pan. Crackle the mustard seeds and asafetida. Remove from fire. Keep it for 10 min (to cool down). Pour this tempering over the yoghurt and stir to mix everything.
·         If you pour the tempering immediately after crackling, yoghurt will get curdled. Hot tempering will ruin the yoghurt.

Ingredients for assembling the bread idli -
·         Oil – 1 tsp
·         Tomato ketch-up in squeeze bottle
·         Curry leaves – 12 (optional)
·         Griddle
·         4 stainless steel bowls to cover and cook the bread-idli

Procedure to assemble the bread idli
1.       Spread a thin layer of potato mixture evenly on one side of the bread roundels.
2.     Heat a non-stick tawa/griddle. Drizzle a few drops of oil on it and place the breads with potato mixture side facing downwards.
3.       Simmer the flame.
4.       Spread the 1 and ½ tsp of yoghurt-mixture on the bread roundels.
5.       Cover each bread-idli with a stain-less steel bowl and let it cook for 5 minutes on sim flame.
6.    After 5 minutes, remove the bowls from the griddle very carefully (using a kitchen towel/ mittens). Bowls get very hot. 

     7.    By now, you will observe the breads have soaked the yoghurt entirely and the bottom layer has become crisp.

      8.    Garnish them with tomato ketch-up and curry leaves.
9.     Serve immediately.

Below are some pics that i clicked while my mom was preparing this recipe.

That's it!!

Pav Pizza Exotica

pav pizza exotica

A great recipe for your cocktail party menu or can also be served as a party starter to your guests.

This is a very easy recipe, even beginners can give it a try. Most of the ingredients of this recipe are generally available at home.

I made pav-bhaji one day and was left with many pav breads, so the idea sprung to my mind, why not prepare them like mini pizzas that can be relished at tea-time or with a soup. These pav pizzas can also be served as a side dish to pastas or noodles.

You can even use hot dog buns or the burger buns in place of pav breads.

Serves - 2
Makes - 6 pav pizza exotica

Ingredients :

Pav Bread - 2
Tomato (finely chopped) - 1 tbsp
Onion (finely chopped) - 1 tbsp
Capsicum (finely chopped) - 1 tbsp
Oil to brush the slices
Cheese grated - 4 tbsp

Ingredients for the seasoned butter -

Butter (softened) - 3 tsp
Salt - to taste
Pepper - 1/4 tsp
Mix dried herbs (oregano, thyme, parsley etc) - 1/2 tsp

Procedure - 

1. Cut pav into three thick slices horizontally.
2. Mix all the seasonings into the butter.
3. Brush a little oil on the bottom and sides of all the pav slices and the seasoned butter on the top.
4. Bake these slices in a preheated oven at 200˚(400˚F) C for 5-7 minutes.
5. Take the slices out of the oven and put a little amount of tomato, onion and capsicum on the toasted pav slices.
6. Spread grated cheese over the topping and bake in a preheated oven at 200˚C (400˚F) for 10 minutes, till cheese melts and corners of the pav slice turn red and crispy.
7. Serve immediately with chili flakes, Italian seasonings and tomato ketch-up.

Best Accompaniments :  Chilled cold-drink or lemonade, pastas, noodles

Brown Bread Pizza sanwich

brown bread pizza sandwich

This is a very quick recipe, you can prepare it even on a busy morning(weekday) in very little time. It is made up of all the healthy ingredients.. brown bread, salads, cheese (definately healthy for kids ;) )

I've used diet eggless mayonnaise in the recipe, you can use the regular one too, that doesn't make any difference to the recipe or taste. Beginners may be new to this ingredient, so here is one screen-shot of the product. Also. I've used one more very tasty, store-bought, ready-to-use ingredient called 'pizza topping'. This is a great product from fun foods. Its creamy texture enhances the taste of pizzas, burgers and sandwiches many times. Screen shot of this product is also available here.

pizza topping

eggless mayonnaise

If you prepare this recipe for adults, you can avoid the cheese slice, but this sandwich tastes awesome with cheese :)

Makes - 4 sandwiches

Ingredients :

Brown bread slice - 4
Onion (finely chopped)  1
Tomato (finely chopped - 1
Capsicum (finely chopped)-1/2
Mayonnaise- 1 1/2 tsp
Dried mix herbs (like oregano, parsley, thyme) - 1/2 tsp
Black pepper - 1/4 tsp (optional)
Salt to taste
cheese slice  - 2
Pizza topping/ tomato ketchup - 2 tsp
Oil - a few drops

Procedure :

1. Plug in the toaster to pre-heat it.
2. Mix onion, tomato, capsicum, mayonnaise, herbs. salt and pepper in a bowl.
3. Brush little oil on one side of the bread slice.
4. On the other side of the bread, spread the pizza topping/tomato ketchup.
5. Place half of the salad mixture over the bread.
6. uncover the cheese slice and place it carefully on the salad mixture.
7. place another bread over the cheese slice.
8. brush a little oil on the upper side of the bread.
9. Place the sandwich in the toaster and cook till crisp.
10. Remove from the toaster carefully and cut into two triangular pieces.
11. Repeat the procedure to make two make more sandwiches.
12. Serve immediately with tomato ketchup. 

Tip : Use parchment paper/ baking sheet to avoid the oozing cheese from the sandwich getting spilled on your toaster element. Burnt cheese smells very bad.

brown bread pizza sandwich

Tomato-Capsicum Rice

I love basmati rice. For me, its a staple food. During lunch, I prefer rice as a meal rather than chapati and sabzi. So, the experiment with rice goes on a daily basis on my countertop and this invention deserved to be text and shared.

Its a quick recipe, free from onion-garlic i.e, its a jain/satvik recipe

Serves - 2-3 people

Preparation time - 5 min
Cooking time - 10 min

Ingredients :

Long Grain Basmati Rice (Cooked) - 5 cups
Tomato (medium size, pureed) - 3
Capsicum(finely chopped) - 1
Oil - 1 tbsp
Cumin seeds (jeera) - 1 tsp
Asafoetida (Hing) - a pinch
Turmeric powder (Haldi) - 1/2 tsp
Corriander powder (dhania powder) - 1/2 tsp
Pav bhaji masala - 1 tsp
Salt to taste

Procedure : 

1. Heat oil in a pan.
2. Crackle cumin seeds and asafoetida. Then add turmeric powder, corriander powder and salt. cook for 30 seconds.
3. Add pureed tomatoes, capsicum and pav bhaji masala, cook open on a medium flame for 4-5 min till the mixture starts releasing oil on the sides of the pan.
4. Add cooked rice, simmer the flame. Mix everything very nicely. (Make sure there are no lumps in rice before you add it into the masala-mixture.)
5. Cover the wok with a lid and let it cook for 2 min on sim flame. Stir occasionally.
6. Tomato Capsicum rice is ready!

Suggested Garnish - 1 tsp chopped fresh corriander.

** I've used finely chopped capsicum and one slit cherry tomato for the garnish. You can garnish like that too :) For kids, you can add a cube of butter.

Khatta Meetha Poha - Low Calorie Breakfast

A perfect breakfast recipe for daily routine. Easy to prepare and easy to digest, yet tasy and healthy. Good thing about this recipe is people on diet can have it on their eating plan.

Khatta Meetha Poha

Serves - 2 people

Ingredients :

Poha (thick beaten rice flakes) - 2 cups

Potato - 1 large

Onion (finely chopped) - 1 Large

Turmeric powder - 1/4 tsp

Green Chilly (finely chopped) - 1

Salt to taste

Sugar - 2 tsp

Lemon Juice - 2 tsp

Oil - 1 tsp

Rai (Mustard Seeds) - 1/2 tsp

Chopped Corriander - 1 tbsp (optional)

For Garnish : 

Peanuts - 1 tbsp (roasted or shallow fried)

Tomato (finely chopped) - 1

Bhujia- 2 tbsp

Procedure  :

1. Peel, wash and cut the potato into thin and small slices. Wash again and microwave it in a microwave-safe bowl with a lid for 5 min with 1/2 tsp salt and 1/2 cup water. Discard water after boiling the potatoes, if left.
2. Put the poha in a sieve and hold it under running water for a few seconds and then place the sieve tilted at a safe place on your kitchen slab till we require it.
3. Heat oil in a non-stick pan.
4. Crackle mustard seeds.
5. Add onions and saute on medium flame till they become translucent pink.
6. Add boiled potatoes, poha and all the seasonings. Mix well with a light hand.
7. Sprinkle 2 tsp water over it, cover the pan, reduce the flame to minimum and let it cook for 2 minutes, stir occasionally.
8. Garnish with peanuts, tomatoes and bhujia at the time of serving.

Poha

Its time to relish your tasty poha!!  :))