MICROWAVE COFFEE WALNUT/CASHEWNUT CAKE !!!!!!

My today's recipe is from the blog BBC GOODFOOD. Original recipe demands walnuts but i substituted cashew nuts with walnuts. You can make simple coffee cake too with icing or nuts & you can enjoy it with vanilla ice cream too . I made icing when the cake was still hot.  So, icing has melted but tasted really good. I think this is the yummiest  coffee cake i have ever made. Coffee lovers must try this recipe.

INGREDIENTS:-

• 85g very soft butter
• 85g golden caster sugar
• 2 eggs, beaten
• 85g self-raising flour
• 2 tsp instant coffee powder
• small handful walnut pieces (optional)

For the butter cream

• 1 tsp instant coffee powder
• 1 tsp milk
• 25g very soft butter
• 100g icing sugar

METHOD:-

1. In a medium bowl, beat the butter and sugar together until light and fluffy. Gradually add the eggs followed by the flour and instant coffee. Stir most of the walnuts/cashew nuts (if using) into the batter, reserving a few for decoration. Transfer to a microwave-proof dish 

2. Cook on full power for 2 mins. Reduce the power to medium and cook for 2 mins. )After 4 mins, check to see if the cake is cooked – it should be risen and spring back when touched. If it needs a bit longer, cook on medium for 1 min more at a time, checking after each minute until the cake is cooked. Remove and allow to cool. ( here, i baked cake 5 mins on full power

3. Meanwhile, make the coffee butter cream. Dissolve the coffee in the milk, then add the butter and icing sugar. Beat until smooth, spread over the cake 

4. And top with the reserved walnuts/cashew nuts.

HAPPY COOKING :))))))

EGG GREEN MASALA !!!!!!

I adopted this recipe from NIYA'S WORLD. Thiis curry goes well with rice/rotis/bread etc. Thanks Niya for this wonderful recipe.

Ingredients

2 boiled eggs, cut into desired shape and size

1 tablespoon oil

1 small size onion, finely sliced or 2 tablespoon finely sliced onion

¼ cup (3 tablespoons ) chopped coriander leaves or a mix of chopped mint and coriander levaes

2 green chillies (2 big size or 3 small size)

6 cloves garlic, chopped

½ - inch piece ginger, chopped

3 shallots (small onion / chuvannulli), chopped (optional)

1 tomato, chopped

1 ½ teaspoon coriander powder (dhania powder)

¼ teaspoon turmeric powder (haldi)

½ teaspoon salt (or to taste)

1 cup water (200 ml)

METHOD:-

Wash and clean coriander / mint leaves. Drain out water and make a paste with green chillies, garlic, ginger and shallots without adding water (green masala).

Dilute coriander powder and turmeric powder in 1 tablespoon water and keep aside.

Heat oil in a pan. Add finely sliced onion and fry on a medium to low heat until golden color.

Add green masala and stir well on a low heat for 2 – 3 minutes or until the raw smell goes and thickens.

Add chopped tomato and stir well for 2 -3 minutes until thickens.

Add diluted coriander powder and turmeric powder. Mix well.

Add salt and 1 cup water (200 ml). Mix all the ingredients well. Cover with a lid and cook on a medium to low heat for 10 – 12 minutes or until done / gravy thickens / fragrant. Switch off the heat.

Arrange boiled eggs in a serving dish and pour greenmasala gravy over it. Serve with Pulao / Rice / Rotis …

HAPPY COOKING :)))))

CHOCOLATE EXPRESSO MUG CAKE !!!!!!

My today's recipe is from the blog KURRY LEAVES. An easy  quick & of course delicious cake recipe. Thanks Kurry Leaves for this awesome recipe.

Ingredients

1. All purpose flour- 3 tbsp
2. Instant coffee powder-1 tsp
3. Drinking chocolate powder or sweetened cocoa powder-2 tbsp
4. Sugar- 2 1/2 to 3  tbsp
5. Baking powder- 1/4 tsp
6. Milk- 2tbsp
7. Egg- 1 no
8. Oil-2 tbsp ( i used ghee here)
9. Vanilla extract-1/2 tsp

Method

• In a mixing bowl combine all purpose flour,coffee powder,sugar and baking powder.Mix well.
• Add milk,egg ,oil/ghee and vanilla extract,stir with a fork ,just until combined.
• Pour this into a greased mug and microwave on high for  90 seconds( or a few seconds more) until cooked through.(DO NOT OVER COOK)
• Serve with a scoop of vanilla ice cream or simply dust with powdered sugar. (optional)

HAPPY COOKING :)))))

NOTE: you can use cocoa powder instead of drinking chocolate mix ,in that case add 1 or 2 tsp more  sugar according to your taste.

RICE KHEER / CHAAWAL KI KHEER !!!!!!!!

I adopted this recipe from the blog VEG RECIPES OF INDIA. According to the blogger, rice kheer is one of the most popular kheer recipe made in north India along with seviyan kheer andphirni.

Rice kheer can be made for any festival or celebration or also as a sweet dessert which you can serve after meals.This is quick and easy recipe and does not demand much cooking skills. 

INGREDIENTS:-

Ingredients (American measuring cup used, 1 cup = 250 ml)

• 1 litre full fat organic milk
• ¼ cup basmati rice
• 5 to 6 tbsp sugar or as required
• 6 green cardamoms, powdered
• a pinch of saffron
• 15-20 almonds, blanched and sliced
• 12-15 cashews
• 1 tbsp golden raisins

Instructions

1. rinse the rice till the water runs clears of the starch.
2. soak the rice in enough water for 30 minutes.
3. heat milk and let it come to a boil.
4. meanwhile drain the rice and keep aside.
5. reduce the flame and add the rice.
6. stir and simmer the milk and let the rice grains cook.
7. the whole process of cooking the rice in the milk takes about approx 35-37 minutes on a low flame.
8. you want the rice to really cook well and the kheer also thickened somewhat.
9. after the rice is added, add the sugar.
10. stir and continue to stir often so that lumps are not formed.
11. scrape the sides of the pan and add this dried milk into the pan.
12. meanwhile in a microwave safe bowl take the almonds and cover it with water.
13. microwave on high for 2-3 minutes.
14. let the almonds cool and then peel them.
15. slice them along with the cashews.
16. rinse the raisins and keep aside.
17. take the cardamoms in a mortar-pestle and then powder them finely.
18. remove the peels and keep the powdered cardamom aside.
19. when the rice is almost ¾th done, add the almonds, cashews,cardamom powder and saffron.
20. cook further till the rice grains are completely cooked.
21. the kheer would also thicken by then.
22. remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.
23. switch off the flame and add the raisins.
24. stir.
25. you can serve the rice kheer, hot or warm.
26. or pour in serving bowls and refrigerate.
27. this rice kheer stays good for 1-2 days in the refrigerator.

HAPPY COOKING :))))

Notes

rose water can also be added to the rice kheer.

DHOKLA-2 !!!!!!!!!

DHOKLA is a popular Gujarati snack in which main ingredient is bengal gram flour. I tried dhokla for many times , i also tried m/w dhokla too n the result was pretty good. But i always wanted to make very soft dhokla. Few months back my FIL's friend & his wife who are from Delhi visited our place. My son told me Aunty is an expert cook & she made very soft soft dhoklas during their (with his grand parents) visit to Delhi. So, i asked aunty about the recipe & she gave me exact measurements & method of making dhokla. I tried this recipe yesterday & believe me it turned out excellent ! Finally i made soft soft & tasty dhoklas. Thank you so so much Pushpa aunty for your yummilicious recipe. It is liked by all at home.

INGREDIENTS:-

besan - 1 cup
sugar - 4tsp
salt - 1tsp
ENO fruit salt- 1 packet
curds - as desired

For tempering:-

mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
curry leaves - 3 strands

For garnishing:-

coconut grated - 2tbl sp
coriander leaves , chopped - 1tbl sp

METHOD:-

 1. Mix besan+salt+sugar+curds(as required) in a bowl & consistency should be like idly batter & keep this batter for 10-15 mins.

2. Heat idly steamer.  Grease the moulds & put the ENO into the batter & mix well. 

3. Pour the batter into the idly mould & steam it for 15-20 mins. Insert knife & check it.  Unmould dhoklas & cut it into 2.

4. Temper it with Mustard seeds  +curry leaves+cumin seeds,  when splutters add 1/2 cup of water & spread it evenly on dhokla.

5.  Garnish it with chopped coriander leaves & grated coconut.

HAPPY COOKING :)))))))

EASY BUTTER CHICKEN - 2 !!!!!!!!

My today's recipe is from the blog TASTE. Must say this is easiest butter chicken recipe & a must try recipe. Goes well with rotis/rice.

INGREDIENTS:-

• 1/2 cup plain Greek-style yogurt
• 2 garlic cloves, crushed
• 3cm piece ginger, peeled, finely grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1/4 teaspoon chilly powder
• 600g chicken thigh fillets, trimmed, cut into 3cm pieces
• 1 tablespoon vegetable oil
• 20g butter
• 1 brown onion, halved, thickly sliced
• 410g can tomato puree
• 1/2 cup chicken stock
• 1/2 cup thickened cream

METHOD:-

1. 1.Place yogurt, garlic, ginger, cumin, coriander, garam masala and chilly powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.
2. 2. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.
3. 3. Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves.

HAPPY COOKING :))))))

MINT RICE / PUDINA PULAO / MINT PULAO !!!!!!!

I adopted this recipe from the blog FOOD VIVA. Must say yummy & easy recipe.  A nice & healthy recipe for kids lunch box.

Ingredients:

1/2 cup Basmati Rice (long grained rice)

1/2 cup Mint Leaves

1/2 cup Coriander Leaves, chopped

1/2 teaspoon Lemon Juice

1/4 teaspoon Ginger, finely chopped

2-3 Cloves of Garlic

2 tablespoons Fresh Grated Coconut

1 Green Cardamom, optional

2 Cloves (long)

1 Cinnamon Stick, broken into two pieces

1/2 piece of Bay Leaf

1 Green Chilly, finely chopped

1 medium Onion, sliced

1 cup Water

Salt to taste

1 tablespoon Oil or Ghee

Fresh Mint Leaves and Roasted Cashew Nuts, for garnishing METHOD:- 1. Wash rice 2-3 times in water. Soak them in 1-cup water for 15 minutes. Add rice along with soaked water in a pan and bring it to boil over medium flame. 2. Cover the pan with a lid, reduce flame to low and cook for 10 minutes. Turn off flame and let it stand for 5-7 minutes. Remove the lid, transfer rice in a plate and let it cool for 4-5 minutes. 3. Meanwhile, add mint leaves, coriander leaves, lemon juice, ginger, garlic and grated fresh coconut in a small chutney jar of mixer grinder. 4. Crush them to a smooth mint paste. Do not prepare this paste in advance otherwise it turns darker in colour. 5. Heat the oil in a non-stick pan or kadai over medium flame. Add green cardamom, bay leaf, cloves, cinnamon and sauté until cloves start to crackle for approx. 40 seconds. Add finely chopped green chilly and sliced onion; saute until onion turns light brown. 6. Add mint paste (prepared in step-4). 7. Saute it for 2-3 minutes. 8. Add cooked rice and salt. 9. Mix gently until each rice grain is evenly coated with masala. Cook for 2-3 minutes and turn off flame. 10. Transfer mint rice to serving bowl and garnish with fresh mint leaves and roasted cashew nuts.Tips and Variations: You can also use leftover rice in this recipe. You can also cook rice in a 3-litre capacity aluminium or steel pressure cooker over medium flame for 2-whistles instead of cooking in a pan. Amount of water required to cook the rice may vary according to rice type and age of rice. You can get the information required to cook the rice on backside of a rice package. HAPPY COOKING :))))))

QUICK & EASY CHICKEN TIKKA MASALA !!!!!!

My today's recipe is from the blog JAALI BEAN. Thanks to Jaali Bean for this quick & easy recipe.

INGREDIENTS

1 lb of boneless skinless chicken thighs, cut into 1 inch chunks

Marinade for Chicken:

• 2 heaping TBS plain yogurt
• Juice from ½ lemon
• ½ tsp turmeric powder
• ¼ tsp cayenne pepper (or less if you want a milder dish)
• ¼ tsp black pepper
• ¼ tsp garam masala (an Indian spice blend available at most supermarkets and on line)
• a pinch of salt
• 
  

Ingredients for the sauce (“the masala”):

• 1 TBS vegetable oil
• 1 TBS butter
• 3 cardamom pods, smashed lightly (optional-not necessary if you have garam masala but I add it)
• 2 cloves (optional-not necessary if you have garam masala but I add it)
• 1 inch stick of cinnamon
• 1 large onion (preferably sweet), finely diced
• 1 tsp salt (or to taste)
• 1 TBS grated ginger
• 1 TBS crushed garlic
• 1 TBS ground cumin
• ½ TBS ground coriander
• ¼ tsp cayenne pepper (or more if you want it spicy)
• 4 plum tomatoes, pureed (or you can use a 14.5 oz can diced tomatoes)
• 2 TBS tomato paste
• 1 cup of water
• 1 TBS brown sugar
• ½ tsp garam masala
• 2-4 TBS heavy cream
• small handful of cilantro leaves, chopped for garnish

METHOD

1. Combine ingredients for marinade in a large glass bowl, add chicken and allow to marinate while you get on with the sauce.
2. In a large pot, heat oil and butter over medium heat and add the cardamom, cloves and cinnamon. Cook for 20-30 seconds or until lightly fragrant (do not burn!).
3. Add the onion and salt. Cook over medium heat and stir frequently. Cook until the onions are a light to medium brown colour.
4. Add the ginger and garlic and cook for 1 minute over medium heat, or until lightly fragrant.
5. Add the coriander, cumin, cayenne, tomatoes and tomato paste. Cook until the fat starts to leave the spice paste (you will see little pools of liquid on the top or on the sides). Some of the liquid from the tomatoes should have evaporated leaving a thick mixture.
6. Add the chicken to the same pot and cook until the outside is no longer opaque. Add garam masala, brown sugar and enough water to cover the chicken. Cook covered on medium low for 20-25 minutes, until the chicken is meltingly tender. The sauce should be the consistency of a pasta sauce. Add water or turn up the heat to reduce the sauce as necessary before going to the next step.
7. Turn heat to low and add cream. Check the seasoning. If it is flat, add more salt, garam masala, brown sugar or cayenne.
8. (Optional) Remove cardamom, cinnamon stick and cloves.
9. Garnish with chopped cilantro and serve with Basmati rice or naan.

HAPPY COOKING :))))))