CHOCOLATE BROWNIE IN A MUG JUST 2 MINS IN M/W !!!!!!!

I adopted this recipe from the blog SIMPLY RECIPE.  It tasted greaaaaaaaaaaat ! A must try recipe. It took only 5 mins to make this brownie.

INGREDIENTS

• 1/4 cup flour (50 g)
• 1/4 cup sugar (70 g)
• 2 Tbsp (13 g) cocoa (natural, unsweetened)
• Pinch of salt
• Tiny pinch of cinnamon
• 1/4 cup water (60 ml)(if needed add 1 tbsp of water more)
• 2 Tbsp canola oil or vegetable oil (NOT extra virgin olive oil, it's too strongly flavoured)
• 1 to 2 drops vanilla extract
• 1 small scoop of ice cream or 1 or 2 teaspoons heavy whipping cream to serve(optional)

METHOD:-

1 Place flour, sugar, cocoa, salt, and cinnamon in a microwave safe ceramic mug. Stir with a fork or spoon to mix well and break up any clumps.

2 Add the oil, water, and vanilla to the cup and stir until the mixture is smooth and there are no lumps.

3. Microwave it for 2 mins on high.
4. Your hot & yummy brownie is ready to eat.
5. You can demould it or can eat it directly from the mug.

HAPPY COOKING :)))))))))))

VEG. BONDA !!!!!!!!

VEG BONDA is nothing but healthy version of potato bonda. We use mixed veggies like beetroot, carrot, green peas, beans, potato etc in this bonda. You can finely chop all veggies except potato & cook them in pressure cooker & you can mix them with smashed potatoes. But i found a easier way :D I peeled & cut potatoes, beetroot & carrots into big pieces & put them in pressure cooker & took 4 whistles & then smashed  them. Then i added chopped & cooked beans & green peas & then tempered it. You can follow either way.

INGREDIENTS:-

For inner stuffing:-

         Potato                      - 2

        Beetroot                   - 100 gms

    Carrot                       - 2

        Beans                      - 100 g

      Green peas (fresh /  frozen) - /2 cup

        Red chilly pwd          - 1 tsp

         Salt to taste

         Coriander leaves, finely chopped - 1 tbsp

For outer covering:-

       Besan flour                           - 1 cup

       Red chilly pwd                      - ½  tsp

       Hing                                     - a generous pinch

       Turmeric pwd                        -  1/4 tsp

       Cooking soda                       - 1/4 tsp

       Salt to taste

                Oil for deep frying

METHOD:-

1. Wash, peel & chop potatoes, beetroot & carrots into bigger pieces. Put them in pressure cooker & take 4 whistles.

2. Wash & finely chop beans & cook them along with green peas.

3. Now mash cooked potatoes+beetroot+carrots well & add cooked green peas +beans to it.

4. Now add finely chopped coriander leaves+salt to taste+chilly powder & mix well.

5. In a bowl, put besan+red chilly powder+turmeric pow+salt to taste & mix well.

6. Add sufficient water( i used leftover water of cooked potato+beetroot+carrot. That's why bonda looks slightly reddish :D ) & make a smooth batter out of it. Consistency of batter should not be too thick or too thin.

7. Now dilute hing in little water & mix it to the batter.

8. Heat oil in a pan.

9. Make small small  balls from the mixture. Dip them into the batter & deep fry them.

10.  Your hot & yummy veg. bondas are ready to eat now.

HAPPY COOKING :)))))))))

KESAR FALOODA !!!!!

I prepared this falooda by using ROYAL FANTASY KESAR SP. FALOODA MIX. Must say tasted great.

INGREDIENTS:-

milk - 1 ltr
Royal fantasy  kesar falooda mix - 1

METHOD:-

1. Take milk & put a glass full of water & put 1 pack of falooda mix.
2. Boil it for 5-20 mins & keep it out for 20 mins.
3. Then keep it in he fridge & your falooda s ready.
4. Put ice/a scoop of ice cream on the top of it & relish it.

HAPPY COOKING :))))))))  

PANEER CAPSICUM MASALA !!!!!!

I adopted this recipe from the blog PADHUS KITCHEN. goes well with chapathis/rotis/naan.

Ingredients needed

Onion finely chopped - 3/4 cup
Ginger garlic paste -1 tsp
Tomatoes - 1 cup
Paneer/ Indian cottage cheese - 3/4 cup cubed
Capsicum/bell pepper - 1 cup cubed
Cashew nuts -5-6

Spice powder

Turmeric powder -1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 1 1/2 tsp
Garam masala powder-1 tsp (you can also use kitchen king masala)

For the seasoning

Oil - 1 1/2 tbsp
Cumin/ Jeera seeds -1 tsp

Preparation

Chop onion and tomatoes finely and capsicum into slightly bigger pieces.

Cube paneer and keep it aside.

Soak cashew nuts in hot water for 15 minutes. Drain the water and grind it to a fine paste with little water.

Method

Heat oil in a pan/kadai, add jeera seeds, when it splutters, add finely chopped onions and saute until onions turn brown. Add a little salt to the onions to speed up the process. Continuous stirring is required for even browning.

Add ginger garlic paste and saute for a few more minutes until the raw smell goes.

Then add chopped tomatoes, turmeric powder, coriander powder, chilli powder and garam masala powder. Cook until tomatoes becomes mushy.(Keep in mind, I have told several times in my earlier Punjabi recipes that you should not add water without cooking the tomatoes)

Once the tomato is cooked, add the capsicum pieces.

Let the capsicum get cooked a little. Then add the paneer cubes and saute for a few minutes. Let the paneer get mixed well with the gravy.

Then add the cashew nut paste and saute for 3-4 minutes.Now add a cup of water and let it boil well. Let the masala and the flavors get incorporated with the paneer well.

Switch off the flame and garnish with finely chopped coriander leaves. Serve hot with roti, paratha, naan or pulao.

HAPPY COOKING :))))))))

QUICK & EASY M/W MYSORE PAK !!!!!!!!

I adopted this recipe from the blog MY KITCHEN TRIALS. Must say quick, easy & tasty recipe. A must try one. It took hardly 15 mins to make this sweet.

Ingredients:                                                              

• Besan/Gram flour                 :       1 cup              
• Ghee ( melted)                        :       ¾ cup
• Sugar                                           :  2 cups
• Water                                          :   ½ cup

Method:

1. Fry the besan for a minute to remove the raw smell(optional step).
2. Heat ghee and mix it with besan. Keep aside. Grease a steel plate or a 8″ square cake pan and set aside.
3. In a big MW proof vessel, mix sugar and water. MW for 2 minutes.
4. Stir and MW again for 2 minutes. Repeat stirring for every 2 minutes until the sugar is dissolved completely. It took about 6-8 minutes in my MW.
5. Add the besan-ghee mixture to the melted sugar. MW again for 2 minutes. Remove and stir again every two minutes. It takes about 4-6 minutes. Mine was done in about 6 minutes.
6. Immediately pour over the  greased plate, shake and level the top.
7. Let it cool and then cut into small pieces.

HAPPY COOKING :)))))))))))

EGG CURRY-1 !!!!!!

I adopted this recipe from SEEMA'S DINE DEVINE. A spicy curry goes well with rice/roti.

INGREDIENTS:-

long red chillies - 20
grated coconut - 1 cup
tamarind - cherry size
eggs - 15
onion, finely chopped - 3
salt to taste
finely chopped coriander leaves for garnishing

Spices tobe fried:-

garlic flakes - 8
ginger - 1 inch
coriander leaves, coarsely chopped - 1 tblsp
onion, coarsely chopped - 2 big
garam masala pow/kitchen king masala pow - 3 tsp
haldi pow - 1 tsp
coriander seeds - 3tsp
jeera - 1tsp
pepper corns - 5
khuskhus - 2tsp (i skipped this)

METHOD:-

1. In a pan, fry all spices mentioned above in sufficient oil.
2. Grind long red chillies+grated coconut+tamarind+fried spices to a smooth paste.
3. In a kadai, add this masala & fry for some time. Add water & boil it.
4. Now add boiled egg halves+salt to taste & again bring it to a boil.
5. Season it with finely chopped onions.
6. Garnish it with finely chopped coriander leaves.

HAPPY COOKING :))))))))

SPECIAL BUTTER MASALA DOSA !!!!!!!!!!!!

I adapted this recipe from KUDPI RAJ'S GARAM TAWA. A must try one.

INGREDIENTS:-

A) Dosa Ingredients:-
1. Raw Rice - 4 cups

2. Urad Dal - 1 1/2 cup

3. Channa Dal - 1/4 cup

4. Toor Dal - 1/4 cup

5. Frenugreek Seeds(Methi) - 2 tsp.

6. Phova(Beaten Rice) - 1 fistful

7. Sugar - 2 tsp

8. Salt - To taste

Method:

1. Soak ingredients 1 to 5 for at least 4 hrs.

2. Wash phova and grind along with soaked ingredients to a thick dosa batter, slightly thinner than Idli batter.

3. Allow to ferment at room temperature(30 Degree C) for 8-12 hrs.

4. Add sugar and salt to taste. Mix well and allow to stand for 15 mins.

B) Potato Bhaji Ingredients:

1. Potatoes - 250 Gms, boiled, peeled and smashed(Not mashed)

2. Onions - 250 Gms thinly sliced

3. Green Chillies - 2-4(Check whether too hot!) sliced

4. Mustard Seeds - 1 tsp

5. Urad Dal - 1 Tsp

6. Curry Leaves - 1 sprig

7. Turmeric powder - 1/2 tsp

8. Refined Vegetable oil - 2 tsp

9. Salt - To taste

Method:

1. Heat oil in a thick deep frying pan. Prepare seasoning with mustard seeds, urad dal, curry leaves and sliced green chillies. Add Turmeric powder and fry.

2. Add onion slices and fry till transparent. Add salt to taste and potato smash. Mix well and allow to settle for at least 15 mins off heat.

C) Red Chutney Ingredients:

1. Long red chillies - 10

2. Tamarind - cherry size ball

3. Roasted Channa Dal(Huri Kaadle/Putaani)  - A Fistful

4. Onion - 1 medium chopped

5. Garlic - 4 flakes

6. Salt - To taste

7. Refined oil - QS

Method:

1. Roast dry long chillies on a hot tawa/griddle with little oil.

2. Grind the chillies along with other ingredients(Except oil) to a smooth thick paste using little water.

MASALA DOSA INGREDIENTS:-

1. dosa batter

2. potato bhaji

3. red chutney

4. fresh unsalted butter

5. refined vegetable oil (i used coconut oil)

METHOD:-

1. Heat a nonstick thick flat bottomed tawa/griddle on medium flame.

2. Sprinkle little water to check the heat.

3. Pour dosa batter using a round cup like laddle & spread the dosa batter thin & evenly.

4.Allow the dosa to turn dry on top & reddish at bottom.

5.Smear the dosa with 1tsp or more or red chutney, 1tblsp or more poato bhaji & a knob of butter.

6. When the dosa is dry & crisp, fold it into half moon or tubular roll & serve with coconut chutney & sambar (optional).

HAPPY COOKING :)))))))))))))))

CARROT CAKE !!!!!!!!!!

I adapted this recipe from the blog MY RECIPES. Must say healthy & tasty cake. Kids will gonna love his for sure.

 Ingredients

• 2 cups chopped walnuts (i used cashew nuts)
• 2 1/2 cups self-rising flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• Parchment paper ( i skipped this)
• 2 cups sugar 
• 1 cup vegetable oil ( i used butter)
• 4 large eggs 
• 3 cups grated carrots
•  

Preparation

1. 1. Preheat oven to 350°. Arrange walnuts in a single layer in a shallow pan. Bake 12 minutes or until toasted and fragrant.
2. 2. Sift together flour, cinnamon, and baking soda. Line bottoms of 3 lightly greased 9-inch round cake pans with parchment paper; lightly grease parchment paper.
3. 3. Beat sugar and oil at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended. Fold in carrots and 1 cup toasted walnuts. Spoon batter into prepared pans.

4. 4. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; remove parchment paper, and let cakes cool 1 hour or until completely cool.

(I decorated them with butter icing & grated carrot)

HAPPY COOKING :)))))))))

KHOA JAMOONS !!!!!!!!!!

I adapted this recipe from the blog PADHUS KITCHEN. Tasted great !

Ingredients

For jamoons
• • Khoya or Mawa – 1 cup 
• • All purpose flour (Maida) – 2 ½ tablespoons
• • Cardamom powder – ¼ teaspoon
• • Water – 1 ½ tablespoons 
• • Ghee or oil – for deep frying 
For sugar syrup
• • Sugar – 1 ½ cups
• • Water – 1 ½ cups
• • Cardamom powder – ¼ teaspoon
• • Saffron – few strands
• • Rose essence – 2-3 drops

Instructions

1. If using frozen, grate khoya using fine shredder. And measure it to tightly packed 1 cup.
2. Take khoya, all purpose flour, cardamom powder in a bowl.
3. Mix it will. It will start to come together and looks crumbly.
4. Add water to make firm dough.
5. Now take small portion of dough and roll it into a smooth ball. Ball should not have any wrinkles
6. Make all the balls and keep in refrigerator for 10 minutes. I am able to make 22 balls.
7. In a large sauce pan, take sugar, saffron and cardamom powder.
8. Add water and rose essence to it.
9. Turn on the stove on medium heat. Sugar will dissolve in water. And it starts to boil. Let it boil for 3 minutes. Then turn off the stove. Keep sugar syrup warm.
10. While sugar syrup is simmering, heat the ghee or oil in a pan on low heat for deep frying jamoons. Once oil is hot, add few balls at a time.
11. And deep fry till golden brown. Oil should not be smoky. Keep the gas heat low. Keep moving balls around while frying for even frying.
12. Take them out in a plate. And fry all jamoons.
13. Now if your syrup is cold, then warm it up. Add all fried jamoon to syrup. Let it soak for 2-3 hours in syrup before serving.

Additional info

• Taste – soft and rich gulab jamoons and sweet from sugar syrup

• Shelf life – you can keep gulab jamoon at room temperature in air tight container upto a week. Make sure that gulab jamoons are in single layer when store in container. You can keep them in refrigerator up to a month. You can freeze them with syrup upto 3 months.

• Serving suggestion – garnish it with chopped nuts (almonds or pistachios) or coconut for delicious look. Serve it with some syrup or without syrup as per your preference. You can serve warm or cold. To serve warm, microwave it for few seconds. It usually serves on festivals or celebrations like Diwali.

• Cooking tips –

- Keep sugar syrup warm till you add jamoons in sugar syrup. So jamoons get chance to soak syrup more.

- While making balls from dough, make sure it has smooth surface. It should not have any wrinkles.

- Make balls small enough from the dough. Don’t make it too big because its size will increase when fried and soaked in syrup.

- Do not heat the oil till smoky. It should be medium hot. If your oil is too hot then jamoons will get brown too quickly from outside and it will stay uncooked from middle and become hard. How to check oil is hot enough or not? If you drop a very small portion of dough into oil it should take some time to come up on top. If dough comes up too quickly then oil is too hot. And if it sits at bottom and takes too much time come on top then oil is not hot enough.

- Do not over crowd gulab jamoons while frying. If you over crown then then it would bring down the oil temperature and jamoons won’t cook properly and it will absorb more oil.

- Keep moving gulab jamoons around in oil while frying for even frying.- When you soak them in sugar syrup, it will float on top. If it sink to bottom that means they are not cooked properly, they are dense and heavy.

HAPPY COOKING :))))))))))