Nutella Mug Cake

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nutella

Preparation Time : 5 minutes

Cooking Time : 2 1/2 to 3 minutes

Serving : 4 members

Description

I always strongly feel I lag behind when it comes to cakes .my confidence level when compared to other dishes I prepare is nil when it comes to cakes . So I just keep posponding experimenting with cakes . The guit of this cake issue does  haunt me very often . So finally for the past 2 days have been surfing a lot to get hold of an easy yummy cake to prepare . Came across  this recipe which is made in 2-3 minutes in the microwave . Gave a try and was so good that even  before I could take a picture my hubby gobbled it of . So I ended up taking a picture of the left over batter mug finally . Another interesting matter is last night Hamidha Shabeer sent me a message with the recipe and pictures saying she tried a chocolate mug cake asking me to post the recipe . What a coincidence , well great people think a like .

Ingredients

Ingredients
Quantity
Nutella

3 tablespoons
sugar3 tablespoons
oil3 tablespoons
maida  3 tablespoons
cocoa powder3 tablespoons ( I used 1 1/4 tablespoon as my cocoa powder was really rich ) 
egg1
Vanilla essencefew drops
baking powder 1/2 teaspoons
luck warm water 3-5 tablespoons optional ( I used 3 tablespoons as the consistency was to thick once mixed together . )
milk3 tablespoons

Method

  1. Beat egg , oil , vanilla essence  and milk together in a large bowl .
  2. Add the dry ingredients maida , sugar , cocoa powder and baking powder to the wet mixture .
  3. Whisk well till well combined . Make sure there are no lumps in the batter . Add Nutella and mix well till well combined .
  4. Add Luke  warm water one tablespoon at a time if the batter is too thick to get the right consistency .
  5. Pour the batter into microwave safe mugs and microwave for 2-3 minutes till done ( my cakes were ready in 2 minutes ) garnish with chocolate shavings or whipped cream .
  6. Serve right away . Best eaten when warm with vanilla flavoured ice cream .

Notes

Each microwave differs so better to check every one minute once if your cake is done . ( mine was done in 2 minutes )

Vegetarians can substitute egg with 3 tablespoons of think curd .

Oreo Cheese Cake

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oreo

Preparation Time : 30 minutes

Cooking Time : 40 to 50 minutes

Serving : 8 to 10 minutes

Description

A high calorie content dessert which can be had once in a blue moon .wonder why all the best tasteing foods are not good for health . Anything and every thing that is yummy to the tummy is so sin ful .i realised one thing that as growing older your resisting power toward food gets really bad . As a kid I used to hate desserts , sweets , eggs ( my nick name in school was egg , not sure why till date ) so on and so forth . But now there is nothing as I don’t like at all . Why , why why ? Gosh terrible time with my tongue to tummy . Guess its the same with most of us around . one , your taste buds must die or you should not know how to cook or be the worst fussiest person about food . i am none of what i mentioned so will have to deal with fact of being a great foodie .Recipe and picture courtesy Rehima Zenofer.

Ingredients

Ingredients
Quantity
Oreo biscuits20 +10 crushed in a blender to a smooth powder separately( 20 for base and 10 for the top )
melted butter 1/4 cup
cream cheese (8 ounce)3 packets softened
condensed milk1 tin
eggs3
lime juice1 tablespoon
vanilla essence2 teaspoons
Oreo biscuits8 broken to small bits

Method

  1. Preheat oven to 300 degree Fahrenheit ( 180 degree Celsius ) . Mix powdered 20 Oreo biscuits with the melted butter to get a crumbly coarse powder .
  2. Press it down firmly on a spring foam pan or a baking pan . Beat cream cheese , condensed milk , lime juice , vanilla essence , eggs dropped one at a time to get a smooth batter with the help of an electric egg beater .
  3. Fold in the broken Oreo biscuit bits . Pour the batter over the pressed Oreo biscuit base . Level the top .
  4. Bake for 40 to 50 minutes till done . Make sure the top does not crake . Cool to room temperature and chill in the refrigerator over night .
  5. Top the cheese cake with 10 powdered Oreo biscuits . Remove from spring foam . Cut into wedges and serve .

Shezwan chicken

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shezwan

Preparation Time : 20 minutes + 2 hours for marination

Cooking Time : 15 minutes

Serving : 6 members

Description

My brother and myself love Chinese food . We had a Chinese restaurent near our home in Coimbatore called Kowloon . Any opportunity we get to eat out we will make sure we end up there . What we order would be standard always . the shezwan chicken used to taste awesome . Once we had a get together at home with many guests coming over for dinner . We wanted to prepare a Chinese menu . My mom ( an over smart sofesticated lady by nature , my bro and myself don’t have that in us ) bribed the cook from the Kowloon restaurent and got him to cook the menu at home . I did take note of every thing the cook prepared and till date do follow it religiously . This recipe is also from the chef of Kowloon restaurent . I have another interesting story related to Kowloon restaurent . My brother in law nawaz is the same age as me . He did his collage in Coimbatore . My brother and my brother – in – law used to hang around a lot back then . Once they went to Kowloon restaurent restaurent for dinner . Finished dinner and paid the bill . As they were coming out of the restaurent , the waiter ran towards them and gave my brother – in – law a one rupee coin in hand . My brother not knowing what was happening stood blinking . My bother – in – law had kept a one rupee coin as a tip for the waiter .we have a great laugh over this incident till date .

Ingredients

Ingredients
Quantity
Boneless chicken cubed1/4 kg
cornflour1/4 cup
flour ( maida )1/4 cup
egg whites2
white pepper1/2 teaspoon
saltto taste
ajinomoto1 pinch + 1 pinch ( optional )
oil4 tablespoons + to deep fry
onions2 cubed
capsicum1 big cubed
ginger1 inch piece crushed
garlic3 flakes crushed
tomato sauce4 tablespoons
sweet chilli sauce2 teaspoons
light soya sauce1/2 teaspoon
vinegar1/2 teaspoon
sugar1/4 teaspoon
chilli flakes1 tablespoon
red chilli sauce1 teaspoon

Method

  1. Marinate cleaned chicken pieces in cornflour , flour , egg whites , white pepper , salt to taste and a pinch of ajinomoto for 2 hours .
  2. Deep fry the marinated chicken pieces in hot oil to a light golden brown . Drain and set aside .
  3. Heat 4 tablespoons of oil in a large wok . Add crushed garlic and ginger , fry for 1/2 a minute .
  4. Top with cubed onions and capsicum . Sauté for a minute .
  5. Lower the flame to medium and add all the other ingredients except for the fried chicken pieces . Mix well and bring to boil . Taste and adjust .
  6. The sauce should taste sweet , sour and hot . Add the fried chicken pieces and toss well for about 4 minutes allowing all the flavours and sauce to infuse into the chicken .
  7. Remove from heat and serve hot .

Orange cheese cake

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orangecake

Preparation Time : 20 minutes

Cooking Time : 10 minutes + over night in the refrigerator to set

Serving : 8 members

Description

Don’t remember from where I took note of this recipe . Tried it out and the gelatin I used was not enough to set the Cheese cake right so next time I used more and it was yummylishous . I first got to hear and know about cheese cakes when my kids were 2-4 years old from my sister fazeem . She had just returned from a long holiday in U . S. A . Cheese cake was one among the main stories that she shared about her trip ( as I mentioned before its her who inspired me in trying a hand in desserts ) the way she explains and talks about the desserts you sure will be tempted to eat and know more about it . But cheese cake , I was like we use cheese only for savoury dishes ….. Desserts with cheese . My mind set took a long time to take away the savoury tought of cheese . Give it a try and go cheeeeeeeeese .

Ingredients for crust 

Ingredients
Quantity
Marie biscuit1 packet crushed
melted butter2 - 4 tablespoons
sugar2 tablespoons powdered

Ingredients for cheese cake

Ingredients
Quantity
Egg yolk2
milkmaid1 tin
gelatin3 tablespoons
water1/4 cup
cream cheese or cheese spread150 grams
orange juice2 oranges
fresh cream 2 cups
egg whites2 beaten to stiff
rind of one orange

Method
  1. Mix crushed biscuit , melted butter and powdered sugar together .
  2. Press down into a greased spring tin or pudding tray to cover the base . Refrigerate in freezer for 10 minutes .soak gelatine in water .
  3. Mix egg yolks with milkmaid and cook over medium heat in a double boiler .
  4. When the yolk mixture gets warm add the soaked gelatine and keep stirring till gelatine dissolves . Do not let the mixture boil .
  5. Remove from heat keep stirring and cool down . Mix cream cheese , orange juice , orange rind and fresh cream together .
  6. Add this mixture to the yolk mixture . Beat the egg whites to stiff . Fold the egg whites into the orange cheese mixture . Pour this mixture over the biscuit base .
  7. Chill for 2 hours in the freezer to set and place in the refrigerator over night .  Serve garnished with whipped cream and orange segments.

Chilli Beef

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Preparation Time : 10 minutes + 2 hours for marination

Cooking Time : 20 minutes

Serving : 4 members

Description

I got this recipe from my husbands cousin sister Babitha . We need very few ingredients to prepare this dish . It’s yummy and easy to make . You can substitute mutton incase you don’t like beef .

Ingredients

Ingredients
Quantity
Beef1/2 kg ( boneless cut into small cubes )
ginger garlic paste1 tea spoon each
chilli powder2 tea spoons
saltto taste
vinegar1 1/2 table spoon
fennel powder1 teaspoon
coconut oil4 table spoon
curry leaves 1 strand

Method

  1. Marinate beef in ginger garlic paste , chilli powder , fennel powder , vinegar and salt to taste for 2 hours . Pressure cook the marinated beef ( about 3 whistles )till cooked .
  2. Do not add water to the beef while cooking , as water will ooze out from the meat . Reduce the water in the cooked beef to a gravy consistency .
  3. Heat coconut oil in a non – stick kadai . Add the curry leaves , once they splutter pour the beef gravy in .
  4. Then roast the beef till all of gravy is reduced and gets to a nice tender crispy roast in very low heat . only then , you get a tender textured beef with a crisp cover . Serve hot .

Vada Kari

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Preparation Time : 10 minutes

Cooking Time : 12 to 15 members

Serving : 4 to 6 members

Description

A good side dish to have with idli and dosa than the usual sambar and chuntnys . I first got to taste this dish in a hotel in trichy , Tamil Nadu . Got the recipe from my sister – in – law vaseela . I bet you will have a extra idli or dosa with vada Kari .

Ingredients

Ingredients
Quantity
Bengal gram vada 6 to 8
onion3 sliced
ginger 1/2 inch piece crushed
garlic3 flakes crushed
red chilli powder1 tea spoon
green chillies 2 chopped
fennel powder 1/2 tea spoon
garam masala powder1/4 tea spoon
roasted Bengal gram dal 1 tea spoon powdered
tomato 3 big ( blanched , peeled and ground )
oil3 table spoon
Turmeric powder1/4 tea spoon
saltto taste
sugar1/4 tea spoon
coriander leaves few chopped to garnish

Method

  1. Heat oil , fry the onions , ginger and garlic to brown .
  2. Top with chilli powder , green chillies , fennel powder , garam masala powder , Bengal gram powder . Fry till oil separates .
  3. Mix in the ground tomatoes and fry till oil floats on top . Pour 3 cups of water adding salt and sugar . Boil till raw smell has gone .
  4. Then add the Bengal gram vadas half whole and half crushed . Boil for a few minutes .
  5. If the gravy is to thick add water to get a thick following consistency . Taste and adjust .
  6. Garnish with coriander leaves and serve hot with idli and dosa .

Easy chocolate biscuit pudding

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Preparation Time : 10 minutes

Cooking Time : Nil , 8 hours or over night in the freezer to set

Serving : 8 members

Description

The first dish I taught my daughter ANISHA to prepare when she was in the 7 th standard . Any guests coming home , me a bit lazy . I used to ask her to make this pudding . Work done and she would be poured with compliments as well . Even till date she makes this pudding very often . ANISHA prepared this pudding and took over to my aunts place ( meher chachi ) when my sister fazeem and nephews dyad and aniq had visited India for their holidays at our family get together . She was once again as usual poured with compliments . Happy cooking to all from this new year , start it with a sweet easy pudding .

Ingredients

Ingredients
Quantity
Chocolate cream biscuits 2 small packets ( I use Bourbon biscuits )
fresh cream ( amul cream )250 ml
sugar2 cups
vanilla essence few drops
chopped cashew nuts1/4 cup ( can use any other nuts )
chocolate grated 1 cup

Method

  1. Take a small tin which has a tight lid . Line it with foil paper on the base and sides to lift the pudding out once set .
  2. Break the biscuits into 1 inch pieces . Whip cream with sugar and vanilla essence .
  3. Arrange one layer of broken biscuits at the bottom of tin , pour little cream on top just to cover the biscuit layer . Sprinkle little nuts .
  4. Repeat the layers and end up with cream layer on top . Grate the chocolate finally over the cream and decorate .
  5. Close with the lid and keep in the freezer to set for about 8 hours or more .
  6. Take out the set pudding by lifting the foil paper up and cut into small squares .
  7. Serve immediately with vanilla ice cream or as it is . Keep the pudding always in the freezer closed with a lid .

Kotthu parota

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Preparation Time : 40 minutes

Cooking Time : 15 minutes

Serving : 6 to 8 members

Description

A mouth watering dish which i make mainly with left over parota,chapathi or tandori rotis.there was a restaurent opposite our shop called irani .they had a counter in the front which they used to make kotthu parota.the entire place use to have the aroma of kotthu parota.they use to have two flat long spatulas to cut and mix the kotthu parota .a loud noise was made every time they cut the parota in the hot huge tawa.so myself and my brother would call it don don parota as the sound was so .

Ingredients 

Ingredients
Quantity
Parota10 shredded
onion3 big chopped
green chillies3 minced
curry leavesfew minced
coriander leaves2 table spoons (chopped)
ginger1/4 inch piece grated
tomato1 big chopped
chilli powder1 tea spoon
saltto taste
garam masala powder 1/4 tea spoon
pepper powder1/4 Tea spoon
oil4 table spoons
egg2 ( seasoned with salt n pepper and scrambled )
bone less chicken4 table spoon (cooked and shredded )
lime1/2 – a squeez

Method
  1. Heat oil in a non stick kadai . Add onion and sauté till translucent .
  2. Top with green chillies , tomato, curry leaves , half of coriander leaves and ginger . Stir for a minute .
  3. Add chilli powder , salt to taste , pepper powder , garam masala powder and chicken . Mix well .
  4. Add the shredded parota and toss well on medium heat for five minutes until all the flavours infuse together .
  5. Finally add a squeez of lime , coriander leaves and scrambled eggs . Mix well . Taste and adjust .
  6. Serve hot wit onion raitha or tomato sauce .

Sweet corn chicken soup

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Preparation Time : 15 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

One of the first dishes I learnt to cook . I was in the 8 th standard . We were introduced to a new subject called home science . Our teacher for home science miss bina , used to teach us one dish a month when we had practical classes . At that point of time Chinese food was into a great rave in India . We all were so excited to learn a restaurant style Chinese soup . Thanks to miss bina to have taught me this dish . My culinary journey started from my home science practical classes .

Ingredients

Ingredients
Quantity
Sweet corn cream style1 tin
chicken4 pieces
potato1
vinegar1 tea spoon
saltto taste
ajinomotoa pinch(optional)
white pepperto taste
egg white2 beaten
water4 cups
corn flour1/2 teaspoon diluted in little water

Method

  1. Pressure cook sweet corn,chicken pieces,potatoe with 4 cups of water for 4 vissels .
  2. Cool.grind the potato pieces to a smooth paste.shred the chicken away from the bones .
  3. Mix the ground potato and shredded chicken to the sweet corn and mix well.add vinegar,salt,ajinomoto and pepper .
  4. Keep on medium flame and stir well.once the soup starts to boil ,pour the beaten egg whites as stirring the soup to get thin threads of egg white in the soup .
  5. Cook till the egg whites are cooked .taste and adjust.add the diluted corn flour mix and stir well till soup gets thick.
  6. Adjust the consistency of the soup by adding water if the soup is too thick .serve hot .

Panai oolai kozhukattai ( palm leaf kozhukattai )

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Preparation Time : 20 minutes

Cooking Time : 15 minutes

Serving : 8 members

Description

This is an authentic dish very own to the southern region of Tamil Nadu mainly in the districts of tirunelveli , tuticorin and kanyakumari . It is served mainly during Thiru karthigai deepam days . The palm trees play an important role in the life of the people of tirunelveli region . As coconut trees are to kerela , palm trees are to tirunelveli . The palm Jaggery is used in many dishes and in medicines too . I first got to know about this dish when my neighbour served me this dish when I dropped in to her place .tirunelveli being home to me for the past 24 years I felt bad that my recipe posts were not mostly based on this region . So today’s post is dedicated to tirunelveli .

Ingredients 

Ingredients
Quantity
Rice flour1 cup
coconut grated1/4 cup
Dry ginger powder1/2 teaspoon
palm jaggery1/2 cup ( boiled in water to get a syrup , can use normal jaggery instead of palm jaggery )
water1/2 cup
cardamom powder1 teaspoon
black sesame seeds1/2 teaspoon
salta pinch
Threadsfew made out of palm leaves
palm leavesfew cut into 6 inch pieces , the middle portion of leaf

Method
  1. Mix rice flour , cardamom powder , coconut grated , dry ginger powder , black sesame seeds and a pinch of salt together in a big bowl .
  2. Strain the palm jaggery syrup and cool to warm . Add the syrup to the rice flour mixture and knead well to get a loose dough ( dough should be a bit more loose than of roti dough ) using little water if needed .
  3. Place little dough in the Center of the cleaned and cut palm leaves .
  4. Tie them on each side with a thread made from the palm leaves .
  5. Do the same with the remaining dough and palm leaves .
  6. Steam them for 10 -15 minutes .
  7. Remove and serve hot or at room temperature .