Eggless Chocolate Mug Cake !!

Picture says it all ………. A chocolate cake in Coffee Mug… ☕♫♫♥♥♫♫♥ in microwave and just in 2 minutes (✿◠‿◠)

Eggless Chocolate Mug Cake

Ingredients :

Coffe Mug - about 4 to 5 inches height 

All purpose flour - 4 table spoons

Cocoa Powder - 1 & 1/2 table spoons

Sugar - 1 to 2 table spoons

Milk - 5 table spoons

Melted butter / cooking oil - 2 table spoons

Baking Powder - 1/2 tea spoon

Baking Soda - 1/4 tea spoon

Salt - a pinch

Preparation :

- Mix all the dry ingredients together.

Eggless Chocolate cake in a Mug

- I used, Organic Brown sugar & Hershey's Natural unsweetend Cocoa powder and olive oil.

- if you are using butter, make sure it is melted & cool at room temperature.

Eggless Chocolate Cake in mug

- Take the dry ingredients mix in the coffee mug & add the milk and give it a nice stir without any lumps.

Eggless Chocolate cake in mug

- Add the cooking oil / melted butter to the mix and mix thoroughly.

Eggless Chocolate cake in a mug

- Now the chocolate cake mix is all set to go into the microwave.

Eggless Chocolate Cake in a coffee mug

- Microwave the chocolate mix in the coffee mug for 2 minutes.

Eggless chocolate cake in a coffee mug 

- After 2 minutes, you see a well raised up Chocolate cake in the Coffee Mug……

If you prefer, can add chocolate chips / or any nuts to the mix. 

Eggless Chocolate cake in a coffee mug!!!

Enjoy the Chocolate Cake your way….. topping it with chocolate syrup or whip cream…or just the Chocolate cake !!!! I am on my way too….

Eggless chocolate cake in a coffee mug

Note: Between, if you are using small sized coffee cups just reduce the quantity of the ingredients to avoid overflowing of mix while in the microwave

Capsicum Chutney

The flavor of Capsicum or Bell peppers is very distinct, I love to eat them raw, fried or for that matter in any style of cooking. I wish, Capsicum were as spicy as our Guntur Mirchi ❤..would have been more delighted ☺!

     An easy & toothsome Capsicum Chutney recipe that goes well with fried rice, coconut rice, tomato rice, veg pulao or puma..!!

Capsicum Chutney

Ingredients :

Capsicum / Bell Pepper - 1 Medium to Large sized

Green Chilli - 1

Cumin seeds / Jeera - 1 tea spoon

Garlic clove - 1

Salt - As per the taste

Oil - 1 table spoon

Preparation:

- Wash the capsicum & remove the seeds and chop in medium sized pieces.

- Wash & chop the green chili as well.

- Heat the oil in the pan & add the chopped capsicum & green chili and fry them under low flame.

Capsicum Chutney

- Once they are fried enough you can feel the nice aroma of roasted capsicum, turn off the heat and take them in to the plate and keep it aside.

Capsicum Chutney

- In the same pan add the cumin seeds and sauté for few second. Don't have to turn on the heat, since the pan is already hot & that would be enough.

Capsicum Chutney

- In a blender / mixer, grind the fried capsicum, chilli, jeera & garlic clove adding little salt.

Capsicum Chutney

That is all…Capsicum chutney is all set to go along with it's pair ☺!!!

Capsicum Chutney

Spinach & Moong Daal !

Moong Dal / Mung Bean is equally nutritious like Toor dal, Masoor dal with loads of protein, dietary fiber, calcium, Iron and lots of vitamins..& also Spinach with Moong dal is one of my favorites, hence rolling out the yummy recipe for you all !

Spinach & Moong Dal

Ingredients:

• Split Moong Dal - 1/2 cup
• Spinach - 1/2 bunch or 3 cups if baby spinach
• Turmeric powder - 1 tsp
• Red Chilli powder - 1 to 2 tbl spoons
• Salt - As per the taste
• Lemon Juice - 1 table spoon (OPTIONAL)
• Water - As required to cook dal

For Seasoning:

• Oil / Ghee - 1 to 2 table spoons
• Chopped Tomato - 1 cup 
• Chopped Green chilli - 1 tbl spn
• Chopped / crushed Garlic cloves - 1 tbl spn
• Chopped Ginger - 1 tbl spn
• Dry red chilli - 1
• Asafetida / Hing - 1 tea spn
• Urad dal/chana dal/split moog dal/cumin seeds/mustard seeds Mix - 2 tbl spn
• Curry Leaves - 4 to 5

Preparation:

- Wash Spinach & Tomatoes and chop them.

Spinach & Moong Dal

- Wash moong dal & add the chopped spinach, water (about 2 to 3 cups) and pressure cook.

Spinach & Moong Dal

- Once Moong dal & spinach is done turn off the heat & keep it aside.

- Heat oil in the pan & start adding seasoning items one by one except the hing & tomatoes.

Spinach & Moong Dal

- Once the seasoning is fried a bit add the hing to the pan and fry for few more seconds.

Spinach & Moong Dal

- Once the seasoning is fried enough add the chopped tomatoes to the pan and cook until tomatoes are cooked.

Spinach & Moong Dal

- Add the Cooked moong dal & spinach to the seasoning. 

Spinach & Moong Dal

- Add the Turmeric powder, Red chili powder & salt to the dal and let the spinach & moong dal cook under low to medium heat.

Spinach & Moong Dal

- Water can be added to reach the preferred consistency of dal, while cooking.

Spinach & Moong Dal

- Once done, turn off the heat and add the Lemon juice to the Spinach & Moong Dal but this is totally optional, but surely enhances the taste of the dal.

Hope you like this recipe !!!

Whole Wheat Banana Muffins !!

Ok... I got the new Muffins Baking Pan ..yay !!! Earlier, I used to make only Banana & Walnut bread since I didn't have the Baking pan for muffins …So, Now it is Muffins Making Time !!

Whole Wheat Banana Muffins

Ingredients :

Whole wheat flour - 1 1/2 to 2 cups
Riped Bananas - 2 or 3
Butter (unsalted) - 1 stick (1/2 cup or 4 oz)
Eggs - 2
Baking powder - 1/2 tea spoon
Baking soda - 1/2 tea spoon
Salt - 1/2 tea spoon
Any Nuts of your choice  - 1/2 cup
Cinnamon powder - 1 tea spoon
OR
Vanilla Essence - 1/2 table spoon

Preparation :

- Choose the well ripped bananas, I used only 2 bananas and didn't add any extra sugar, but if you prefer extra sweet can add more bananas or add extra sugar & I have used walnuts !!

Whole Wheat Banana Muffins

- Mash the bananas in a mixing bowl & then add the butter to the mashed bananas.

Whole wheat banana muffins 

- Make sure butter is at room temperature. Use a hand blender that would be fine.

Whole wheat banana muffins

- Add the eggs to the banana & butter mix and using a hand blender make a smooth mix of Banana, Butter & eggs.

Whole Wheat Banana Muffins

- In a separate mixing bowl, sieve the whole wheat flour and add the baking powder, baking soda, salt & cinnamon powder ( If you are using vanilla essence can add it later ).

- Mix all the dry ingredients together & then add the banana, butter & eggs mix to the dry ingredients and mix thoroughly.

Whole Wheat Banana Muffins

- Crush the walnuts & add them to the muffins batter & mix well. Also if you are using vanilla essence you can add that to the batter at this point and mix well.

Whole wheat banana muffins

- This is totally optional, I have added Flax seeds powder to the batter for an extra protein and folate.

Whole Wheat Banana Muffins

- Now, the batter is all ready and keep it aside for 5 minutes and meanwhile preheat the oven for 5 minutes at 350 degrees F

- Spray the non stick cooking oil and grease the muffins pan & start filling the batter into the pan or cupcake molds.

Whole wheat banana muffins

- Make sure the batter doesn't come till the top of the mold as the muffin rises while baking, so leave enough room. I used a one dozen medium sized muffins pan & the batter is sufficient enough to fill the entire pan.

- Bake the muffins at 350 degree F for 18 minutes. ( Personally I prefer them browner I baked them for 20 minutes).

Whole Wheat Banana Muffins

- Once done, turn off the oven and take out the muffins from the pan and let them cool down to the room temperature.

Whole wheat banana muffins

- Once The muffins comes to the room temperature can add any frosting / toppings of your choice to enhance the taste.

Whole wheat banana muffins

- You can follow the same recipe using all purpose flour too instead of whole wheat flour.

Whole wheat banana muffins

Also you can use the same recipe and can make Whole Wheat Banana & Walnut Bread using a loaf pan.

Whole Wheat Banana & walnut bread

Instant Raagi Dosa !

Raagi (Finger Millet) is very nutritious and contains B Vitamin & Folic acid. So, I try to include Ragi dosa on our menu at least thrice a week !! Raagi flour / Finger millet flour is easily available in the stores, hence you don't need to buy the whole Raagi cereals :-) & Here is the Instant Raagi Dosa recipe for you all !!

Instant Ragi Dosa

Ingredients :

Raagi (Finger Millet) Flour - 1 cup

Wheat Flour (Atta) - 1/4 cup

Butter Milk - 1/2 cup 

Salt - As per the taste

Water - As required to make dosa batter

Preparation :

- Sieve the Raagi flour & Wheat flour in to a mixing bowl.

Instant Ragi Dosa

- Add the salt and mix the dry ingredients together & add the butter milk to the flour and whisk thoroughly to make the batter.

Instant Ragi Dosa

- Since, we are using only half cup of butter milk, can use water if required to reach the required batter consistency.

- The consistency of the Raagi Dosa batter can be like regular dosa batter consistency.

- Keep the Raagi Dosa batter at room temperature for 1/2 hour (30 minutes) before using to make dosa.

If you would like to add some chopped onions, green chillies, cumin seeds & curry leaves while making dosa it tastes really yummy !!!

Enjoy Instant Raagi Dosa with any chutney of your choice !!!!

Instant Raagi Dosa

Eggless Whole Wheat Cookies !

Have some time to bake cookies…..?!!!!! Yes…. & this is superb simple and the quantity of sugars that we consume while enjoying the delicious cookies …absolutely in our hands !!

Eggless whole wheat cookies

Ingredients :

Whole Wheat Flour - 1 & 1/4 cup

Milk - 1/4 cup

Butter - 1 stick or 1/2 cup ( should be at room temperature / soft )

Sugar - 1 to 2 table spoons (preferably powdered sugar)

Salt - 1/2 tea spoon

Vanilla essence / cinnamon powder / Cardamom powder - optional

Preparation :

- Sieve the whole wheat flour in to a mixing bowl.

Eggless whole wheat cookies

- Add the sugar & salt to the sieved wheat flour and mix well. If you are using cardamom or cinnamon powder add to the flour.

- Add the butter to the wheat flour and mix thoroughly.

Eggless whole wheat cookies

- The butter should be at the room temperature & soft enough to mix with the flour. So, keep the butter outside for a while before adding with the flour.

Eggless whole wheat cookies

- Slowly keep adding the milk to the flour little by little and knead the dough until softer.

Eggless whole wheat cookies

- It takes about 4 to 5 table spoons of milk to knead the dough. Also, you can add almond flakes to the cookie dough.

Eggless whole wheat cookies

- Pre heat the oven at 350 degrees F for 10 minutes.

- Meanwhile, take small portions of dough and make into round shape and gently pat and place them on the baking sheet ( DON'T GREASE THE COOKIE SHEET)

Eggless whole wheat cookies

- Bake the cookies at 350 degrees F ( About 180 degrees C) for 20 minutes. 

- Once done turn off the heat & let the cookies come down to the room temperature.

Eggless whole wheat cookies

After Cookies come down to the room temperature..Eggless Whole Wheat cookies are ready to go along with a hot cup of tea !!!!!

Eggless Whole Wheat Cookies