Strawberry - dark chocolate chunk mug cake (eggfree)

I have been wanting to try a mug cake for ages now, the most popular one in the blogging world is a nutella mug cake- that's still on the to-bake list!But i tried something else...it was good enough :) And it is a microwave 2 min cake!

This cake is egg-free and i tried to make it vegan but had to make alterations and so it contains yogurt.I have used ground flaxseed as an egg substitute.That was a first time as well.When i came here to my mom's she told me how she started using flaxseeds in her daily porridges and its good.Since i had already seen many vegan recipes over the internet i was keen to use it.I had many inhibitions like would the flaxseed actually work like egg, will it make the cake smell weird.But these were all proven wrong.

For the mug cake you need 2 good quality mugs first of all :) we don't want explosions or accidents in the microwave....yes it is a microwave 2 minute cake.

You need

Wheat flour/All purpose flour 4 tablespoons
Sugar(powdered) 4 tablespoons
Whisked egg 2T/ flaxseed powder 1/2 tablespoon mixed in 1 tablespoon of water
Milk 3 tablespoon or more to make the batter loose
Oil 3 tablespoon
Dark chocolate chunks 3 tablespoon
Vanilla essence 1/2 tsp
Flavored yogurt 3 tablespoon
Candied strawberry 2 tablespoon
Baking soda 1/2 tsp

• Grease the mugs you are going to use and keep aside.
• Mix wheat flour, baking soda, sugar powder in a bowl.
• Mix milk, oil,yogurt, flax seed + water mix, in another bowl with vanilla essence.
• Mix both wet and dry ingredients to make a smooth mix.
• Add strawberry chunks and chocolate chunks and mix into batter.
• Divide the batter into 2 mugs.
• Cook the cakes in the microwave oven for 2 minutes on high power.

• Enjoy hot mug cake :)

Tips/:

- I used flaxseed powder just to see how it works and i didn;t find anything wrong with it.
- Since i used wheat flour i had to add extra yogurt to mix the flour in.
- i used passionfruit flavored yogurt but any flavor will work and you can skip the essence too.
- Microwave the cake for 2 mins first and then allow to cool it will set well even if its wet when you turn it off.

Sending this to CEDD 17, Let,s party- eggless bakes and treats, Bake fest 14, Healthy Bakes, Magic Mingle #12

Strawberry - dark chocolate chunk mug cake (eggfree)

I have been wanting to try a mug cake for ages now, the most popular one in the blogging world is a nutella mug cake- that's still on the to-bake list!But i tried something else...it was good enough :) And it is a microwave 2 min cake!

Besan/Chick pea flour Ladoos

I have been away from the blogging world for a while.I miss blog hopping and visiting/commenting on blogs -  and i have a reason :) we welcomed a little boy into our little family last month.i am resting while i can with my mom and so unable to make posts forget about cooking anything! I would like to celebrate our new bundle of joy with a sweet recipe.

My LM has a new craving she loves ladoos taking after her fav cartoon character Chotta bheem.So i tried to make these besan/chick pea flour ladoos. Half way through the process i was wondering why i even started making this because it was the first time i was making any indian sweet and it was confusing when to stop roasting the flour. 

But the efforts all paid off as the ladoos vanished in no time at all.

 

You need

Chick pea flour/besan/kadala maav 1 cup

Ghee 1/4 cup

Almonds chopped 2 tablespoons

Sugar powdered 3/4 cup

Cardamom powder a pinch

• Roast the chickpea flour in a pan until the raw smell goes away.
• Melt the ghee and keep aside.
• Once the flour has roasted, add the sugar,ghee,nuts and cardamom powder to this(do this while the flour is still hot)
• Mix all of this and roll into small ladoos.

 

 

• These ladoos stay well for a week in an airtight container.

Thanks to all my friends who keep coming to my blog and i will try to make a post every now and then when it is possible.Handling 2 kids is quite a handful.

Don't forget to check the blog for my first blog - event, the announcement has been scheduled to be posted on December.

Besan/Chick pea flour Ladoos

I have been away from the blogging world for a while.I miss blog hopping and visiting/commenting on blogs -  and i have a reason :) we welcomed a little boy into our little family last month.i am resting while i can with my mom and so unable to make posts forget about cooking anything! I would like to celebrate our new bundle of joy with a sweet recipe.

Chicken fried Rice - Chinese style

I'm taking a vacation of sorts for the next 2 months and will try to make a post once in a while whenever i can.I'll be bored without visiting blogs and commenting on those yummy recipes.
I made this rice for our wedding anniversary and it was a hit even my daughter who picks out vegetables from everything successfully had some of this rice.

This is a very easy dish and even though i have added meat to this, vegetarians can casually leave it out and make a vegetarian version of the same.

 I have used a small sized aromatic rice we are familiar in Chennai as Jeera rice but it would taste good with any long grained rice too.

You need

Cooked rice 2 cups

Vegetables finely - carrots, beans, cabbage, capsicum and spring onions(whites) about a cup

Spring onion greens 2 tablespoons

Oil 2 3 tablespoons
Soya sauce 1 and half tsp
Chilli sauce 1 tsp
Pepper powder 1/2 tsp
Vinegar a tsp
 Garlic 2 pods
Salt to taste
Boneless chicken a cup

• To prepare the chicken - marinate the chicken in salt and chilli powder and let it rest.
• Cook the marinated chicken in a pan and shred into desired sized pieces.
• Heat oil in a wide mouthed pan, add oil, add the garlic pods crushed, add the vegetables(except spring onion greens) and saute well in the oil until cooked. 
• Once the vegetables are almost done add the sauces and vinegar and let it simmer well.Add pepper powder to this.Check for salt now.
•  Mix the cooked rice along with the vegetables and add the cooked chicken to this.

• Mix everything well and serve hot with any tomato sauce or any spicy curry of your choice.

Chicken fried Rice - Chinese style

I'm taking a vacation of sorts for the next 2 months and will try to make a post once in a while whenever i can.I'll be bored without visiting blogs and commenting on those yummy recipes.
I made this rice for our wedding anniversary and it was a hit even my daughter who picks out vegetables from everything successfully had some of this rice.

Chettinad style Egg curry/kuzhambu

Its so difficult to wake up on weekends and to cook don't even ask.Thats when i thought of making this curry and my ghee rice with some ready made coconut milk powder.What a breeze of a lunch it was!

I saw this recipe at Jay's Tasty Appetite and i immediately wanted to try it out.The most difficult part in this meal would have been to squeeze some fresh coconut milk but since i used ready made powdered coconut milk it was simple.

You need

Hard boiled eggs 3
Baby onions 10 nos
Tomato 1 small
Tamarind 1 small lime sized ball
Coriander/dhaniya powder 1 tsp
Chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Pepper corns 1/2 tsp
Cumin seeds 1/2 tsp
Ginger garlic paste 1 tsp
Green chilli 1 slit
Garam masala whole - cloves, cardamom, cinnamon 2 each
Salt to taste

To temper

Oil 1 tablespoon
Curry leaves 1 sprig
Mustard seeds 1 tsp

• Heat pan add a little oil and roast the whole spices, pepper corns,cumin seeds and add the onions and fry well too.Once the onions are brown, add tomato and roast well.
• Turn off the heat and add the dhaniya powder and chilli powders.
• Let this cool and grind to a smooth paste.
• Heat oil in a pan, add the mustard seeds and curry leaves,Add ginger garlic paste and green chillies.
• Now add the ground onion masala paste and cook it well.
• Add the tamarind water and let the raw smells go away.
• Check for salt and add turmeric powder
• Add the hard boiled eggs.Pricking them with a fork will help some spices to get into the eggs.

• Serve hot with ghee rice or chapathis.

Chettinad style Egg curry/kuzhambu

Its so difficult to wake up on weekends and to cook don't even ask.Thats when i thought of making this curry and my ghee rice with some ready made coconut milk powder.What a breeze of a lunch it was!

Home made peanut butter

I have always bought a jar of peanut butter since the time i knew peanut butter existed.Until a few weeks ago i saw on tv how easy it was to make it at home, and since then I was itching to make it at home.And i discovered its not only easy but can be made sweet free and less oilier than the bottled ones.

We love peanut butter and to have this home made one is even more better as its free from preservatives and unwanted fat and sugars.

Bread is my all time anytime favourite snack to munch on.This easy and healthy sandwich is so yummy and it has fruit so double yummy!

To make the peanut butter, its not a recipe exactly just the rough procedure :

You need 

Roasted and peeled peanuts as much you need

Oil (i used sunflower oil) 2 3 tablespoons

Rock salt a pinch

Honey as much as you need (if you need to sweeten it)

• Add all the stuff to a blender or food processor and make into a creamy peanut butter.Add enough oil to make the peanut butter nice and smooth or crunchy as per your taste.

To make the sandwich : spread peanut butter and jam generously on slices of bread and chop a banana and place them in between the bread slices and enjoy.

Hope you all enjoy some creamy delicious home made peanut butter and enjoy your peanut butter sandwich with a hot cuppa tea!

Tips:

• Store peanut butter in a clean glass bottle in the refrigerator and it's been good so far been a week now for me.
• I didn't add any sweetener like i mentioned earlier as we usually have peanut butter and jam and jam is loaded with sugar.Just the salt is good enough to make it taste good.
• You need to add enough oil to get the right spreading consistency.
• Check if your mixer jar is dry else the peanut butter may not stay good for too long.

Sending this to Favourite breakfast Recipes , Virtual birthday party , Kids Delight , Dish in 30 minutes




Sending this to Healthy foods for kids and  Nith's Kitchen.

Home made peanut butter

I have always bought a jar of peanut butter since the time i knew peanut butter existed.Until a few weeks ago i saw on tv how easy it was to make it at home, and since then I was itching to make it at home.And i discovered its not only easy but can be made sweet free and less oilier than the bottled ones.

Bittergourd pan fry/Kootu and Seasoned curd rice

I wasn't a big fan of bittergourd atleast I just couldn't have it like most of the other south indian kootu types.
My hubby dear used to make a long elaborate dish earlier, a time consuming dish which required to flip each ring of bitter gourd once done,not any more.I love this version i came up with it and its easier and tastier and makes a great combination with any regular dals or even curd rice!

I used to end up deep frying the bitter gourd most of the times so i don't end up throwing it away once its rotten.But ever since i started making this dish i don't feel the need to fry bitter gourd anymore and you have to believe me when i tell you it goes really well with simple dal!Perfect comfort food!

I have clicked pictures of the bitter gourd pan fry with seasoned curd rice which is another simple dish on the south indian menu.After any meal heavy or light the finishing touch has to be curd rice.

You need

Bitter gourd 2 chopped in rings
Oil 2 tablespoons
Mustard seeds 1 tsp
Onions 1 large sliced finely
Urad dal 1 tsp
Channa dal 1 tsp
Curry leaves 2 sprigs
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Salt to taste

• Heat oil in a pan, add mustard seeds, curry leaves, channa dal and urad dal and fry well.
• Add onions and fry well until brown.
• Add the bitter gourd and salt and let it cook well.Cover it and cook until the bitter gourd cooks well.
• Add chilli powder and turmeric power and mix well.
• Remove the lid and let the bitter gourd fry well until all the moisture goes away.

To make the curd rice:

You need
Boiled rice 1 cup
Milk half cup
Curd/yogurt 3 4 tablespoons

To season
Oil 1 tsp
Ginger half tsp chopped pieces
Curry leaves 1 sprig
Red chillies 1
Mustard seeds 1 tsp
Hing/asoefetida powder a sprinkle
Grated carrot 1 tablespoon
Salt to taste

• Cook the rice well in water and when its almost cooked add the milk and let it cook it well.
• Heat oil in a pan and add the mustard seeds, curry leaves, ginger, asoefetida and red chillies and pour it in the cooked rice mix.
• Once this mixture cools down well, add curd and mix well and check for salt.

• Add the grated carrots and serve with pickle and bitter gourd fry :) 

Sending this to Bon vivant moments : Rice and 30 minutes meal

Bittergourd pan fry/Kootu and Seasoned curd rice

I wasn't a big fan of bittergourd atleast I just couldn't have it like most of the other south indian kootu types.
My hubby dear used to make a long elaborate dish earlier, a time consuming dish which required to flip each ring of bitter gourd once done,not any more.I love this version i came up with it and its easier and tastier and makes a great combination with any regular dals or even curd rice!

Stir fried pumpkin

I managed to make two dishes with the pumpkin wedge that i picked up for this month's Magic Mingle.I'm glad i could do that.

My daughter was munching the raw pumpkin telling me it smells like watermelon :) I was glad some vegetable is going in as she's only starting to have her share of veggies.Its a long tough fight with vegetables and her!

Since we have chapatis/indian flat bread for our dinner invariably everyday, I am tempted to try out with many side dishes/gravies for dinner.This side dish is so easy i think its faster than instant noodles!Thats how fast this vegetable cooks!

Preparation time : 30 mins

You need

Chopped pumpkin 2 cups 

Salt to taste

Cumin seeds/jeera 1tsp

Green chillies 1slit at the top

Red chilli powder 1/2 tsp (or more as you need)

Oil 2 tsp

• Heat oil in the pan, add oil and jeera and let it pop.Now add the green chillies and fry it well.
• Add the pumpkin pieces and stir it in the oil.Add the salt and red chilli powder and stir well.
• Cook until the pumpkin pieces go soft.

• Serve the sabji hot with chapatis.

Sending this to Magic Mingle #9 , Healthy foods for kids - Combo meals , 30 minute meal mela , Dish in 30 minutes

Stir fried pumpkin

I managed to make two dishes with the pumpkin wedge that i picked up for this month's Magic Mingle.I'm glad i could do that.

Pumpkin channa curry

Would it surprise any of you if i told you i have never bought a piece of pumpkin ever since i started cooking?I do use ash gourd for some south indian curries and side dishes but the yellow pumpkin - I always thought was too sweet to be used.
This month's Magic Mingle gave me the chance to buy the pumpkin and I must say I am pretty pleased with it.

 I saw quite a few breads,soups and some indian recipes too.This is something i just tried making by combining a few ideas I had in my mind.

You need
Boiled chickpeas/channa 1 cup
Cubed and peeled pumpkin 1 cup
Onion 1 large + half a small one
Ginger 1 inch piece
Green chillies 1
Tomato 1 large
Curd 2 tablespoons
Tomato sauce 1 tsp
Cumin seeds 1 tsp
Chole masala 1 tsp (ready made any brand)
Oil 2 tablespoons

• Heat oil in a pan, add onions, green chillies,ginger and pumpkin cubes and fry well until the onions are caramelized and the pumpkin is softened.Allow to cool in a bowl.
• Chop tomatoes and saute them in the same pan.Allow this to cool too.
• Puree both the fried onion-pumpkin and tomato mix separately and leave it aside.
• Heat oil in a pan, add cumin seeds and let it pop, now add finely chopped small half of an onion and let it fry well.
• Next add the onion pumpkin puree and let it fry well again.
• Add the tomato puree and cook well until the raw smell goes away.
• Add chole masala and curd and let this fry well until the oil separates from the sides.Add the tomato sauce now.
• Add cooked chana and let the gravy bubble away.Cover and cook until the chick peas cook well in the gravy.
• Add salt and cover and cook.

• Serve hot with chapatis.

Sending this to MM,Lets cook - legumes and lentils

Pumpkin channa curry

Would it surprise any of you if i told you i have never bought a piece of pumpkin ever since i started cooking?I do use ash gourd for some south indian curries and side dishes but the yellow pumpkin - I always thought was too sweet to be used.
This month's Magic Mingle gave me the chance to buy the pumpkin and I must say I am pretty pleased with it.

Vada paav - Indian burger

Mumbai is famous for its street food which is affordable to one and all and also finger licking good!My favourite among them has to the Indian version of the world famous burgers - Vada paav.Vada paav is a potato fritter(vada/bonda) served in between dinner rolls (paavs) :) Even now there are food chains in Mumbai making more cleaner and better vada paavs the ones on the road side have to the best!

When we used to travel by trains from native place to Mumbai during our college days my sister and me used to wait to get to Pune where the vendors used to sell vada paavs and chikkis on the trains.They used to be fantastic!What fun train rides used to be.Watching the distant water falls on the valleys and the fog covered mountains.Trains passing through the tunnels in the mountains and going completely dark :) so much fun!

The potato/batata vada/bonda can be served as it is with any condiments of your liking like a spicy green chutney or a tangy tamarind chutney.But it tastes best with the paav!Whenever i pass by a shop serving chaats, my eyes wander the menu chart for vada paav-- my favourite!Even LM loved them!so its a family favourite now!

You need

Paav 4

Dry coconut garlic chutney 

Batata vada 4

To make the batata vada

Boiled and mashed potatoes 2

Oil 2 tsp

Mustard seeds 1/2 tsp

Green chillies 1 chopped finely

Curry leaves 1 sprig

Asoefetida powder/hing a pinch

Turmeric powder 1/4 tsp

Salt to taste

• Mash the potatoes with a fork or hands and leave aside.
• Heat a pan, heat oil add mustard seeds, curry leaves, green chillies and hing powder to the oil.Once the curry leaves are crispy turn off the flame.
• Add this seasoning to mashed potatoes and mix well with hands.
• Make small flat cutlet like balls of potato for the vada and mix each of them in the batter below.

The batter to dip the vada

Besan/chick pea flour/kadala maav 2 tablespoons

Baking soda a pinch

Salt to taste

Turmeric powder a pinch

Water to make a thick paste

Oil to deep fry vadas.

• Mix all the above into a thick paste with a dropping consistency and dip each of the potato vadas in it and drop in to hot oil and fry until golden brown.

Dry coconut garlic chutney

• Grind dry coconut,garlic,chilli powder, half an onion/few baby onions, salt to taste and leave it aside.( i have used fresh coconut dry roasted on a pan)

To serve the vada paav, 

• Slit open the paav in half and apply the dry coconut garlic chutney and place the vada in between the paav and serve hot!

Enjoy yummy vada paavs with green chutney or tamarind chutney too.Just the plain vada paav tastes heavenly too!

Serve them hot with tea or as a mini meal!Enjoy the taste of Mumbai on a plate :)

Sending this to JCO- Monsoon of India, Fun fair food