Coffee Mug Cake

Ingredients:

  Maida-3 tbsp

  Granulated Sugar-2 tbsp

  Milk Powder-1 tbsp

  Cocoa Powder-2 tbsp

  Salt-a pinch

  Baking Soda-1/4 tsp

  Instant Coffee Powder-1/4 tsp

  Water-3 tbsp

  Oil-3 tbsp

  Vanilla Essence-1/2 tsp

  Chocolate Chips For Topping

Method:

• In a mug take all the dry ingredients.
• Give a nice stir so that they are evenly mixed.
• Add the liquid ingredients.
• Mix well so that it becomes a nice thick batter.
• The batter should only fill half the cup. Else the cake might overflow.
• In your microwave set at high and place the mug inside.
• Microwave for two minutes. This time varies depending on your oven power. 
• Insert a tooth pick and check.
• Serve hot along with a scoop of ice cream.

Wheat Banana Bread #1

Ingredients:

Wheat flour  - 2 cups 
Mixed ragi, bajra & maida - 1 cup
Ripen bananas - 4 medium
Eggs - 3 (big)
Milk - 1/2 cup
Vanilla essence 
Chopped nuts - 1/2 cup 
Baking powder - 2 tbsp
Vegetable oil - 2/3 tsp
Salt - 1 tsp
Unrefined sugar - 1 & 1/2 cups

Method:

• Mix all the above & bake in preheated oven 180 degrees for about 50 mins.
• After 30 mins, Insert knife and check.
• Adjust timings accordingly.

Thanks Sumathy for the recipe.

Crispy Corn Kernels

Ingredients

   

  Corn Kernels - 1 cup

   Rice Flour - 2.5tbsp

   Corn Flour - 2 tbsp

   Pepper Powder - 1/3 tsp

To Stir Fry :

 Capsicum - 2.5tbsp

 Fresh Coriander - 2.5 tbsp(finely chopped)

 Green Chillies - 1 tsp 

 Soya Sauce - 1 tsp

 Vinegar - 1.5 tsp

 Pepper Powder  - a pinch

Method:

• Drain the water from the tinned corn
• Take a bowl and add corn niblets ,salt and pepper powder in it and mix .
• Sprinkle rice flour and corn flour over it and mix.(no need to add water)
• Rest it for a minute.
• Heat enough oil to deep fry in a deep and wide pan.
• Add a handful of corn in the hot oil.
• Stir once and fry and once it start crackling then cover the pan partially with a pan as the corn may splutter and hit your face or body.
• When the corn become crisp it start floating on the pan.
• When done remove from the pan.
• Drain on a paper napkin to remove and absorb the extra oil
• Repeat the process with the remaining corns.
• To Temper- Heat a tsp of oil in a pan
• Add chopped green chilies and capsicum and stir fry for few seconds.
• Add fresh coriander ,soy sauce ,vinegar ,pinch of pepper powder and mix.
• Now add fried corn and mix properly.

Matar Mint / Peas Pudhina Pulav

Ingredients:

  Matar/Green Peas - 1 cup 
  Mint Leaves - Handful (chopped)
  Onion - 2 ( thin slices)

  Tomato - 1 (small, Roughly chop)
  Ginger Garlic paste - 1 tbsp
  Green Chilly - 3-4 ( slit)
  Cloves - 3
  Cinnamon stick - 2 small pieces

  Green Elaichi - 1

  Bay Leaf  - 3

  Cumin powder - 1 tsp or Cumin seeds - 1/2 tsp

  Basmati Rice - 2 1/2 cups

  Coconut Milk - 2 1/2 cups

  Salt, Ghee, Oil - As reqd

Method:

• Soak Basmati rice for 10 mins and drain the water.
• Heat ghee in a pan and add rice and saute and transfer to rice cooker.
• Then heat ghee and oil.
• Add garam spices.
• Then add onion and saute for a while.
• Add ginger garlic paste and chillies and saute till raw smell goes.
• Add the green peas and saute.
• Then add this to rice cooker and give it a mix.
• Add salt and coconut milk and mix well.
• Top it with fine chopped mint leaves.
• Serve this with any gravy.
• We had with paneer butter masala.

Variations:

• You can add veggies of your choice.
• Or You can add paneer and corn and do the same way.

Nutty MilkShake

Ingredients:

Chocolate Syrup - 1-3 tbsp
Nuts - Badam (2) , Cashew (4)
Dates - 1 - 2
Milk - 1 cup
Ice Cubes, Sugar - As Reqd

Method:

• Soak the nuts, dates in milk.
• Grind the nuts first.
• Add ice cubes and grind it.
• Then add milk, sugar and chocolate syrup and blend it.
• Transfer this to a glass and add top it with chocolate syrup.
• Healthy and Nutty Milkshake is ready.

CoconutMint Chutney #1

Ingredients:

Onion - 1 (diced)
Tomato - 1 (diced)
Green Chilly - 1 - 2
Coconut  - 2 tbsp
Mint leaves - 2 tbsp (less than handful)
Oil, Salt - As reqd.

Method:

• Heat oil in pan and saute onion till color changes.
• Then add tomato, green chilly and saute till raw smell goes.
• Then add coconut  and mint leaves and saute.
• Let it cool. Add salt and grind this.
• This chutney goes good with kancheepuram idly.

Kancheepuram Idly

Ingredients :

  Raw Rice - 1/2 cup
  Idly Rice - 1/2 cup
  Urad Dhal - 1 cup
  Salt - to taste.

  Temper :

   Pepper corns - 1 tbsp
   Cumin Seeds - 1 tbsp
   Cashews - 10 (finely cut)
   Ginger - Small Piece (finley chopped)
   Curry Leaves - Handful (finely cut)
   Ghee - As reqd.

Method:

• Soak the Dhal and Rice separately for 2-3 hrs.
• First drain the water and grind dhal nicely.
• Then drain the water from rice and coarsely.
• Add Salt to it and let it ferment overnite.
• When you are going to make idlys, Heat ghee in pan.
• Add items under temper and mix it with batter.
• Grease the tumblers with ghee and fill 3/4 with batter.
• Steam it for 25-30 mins, 
• Hot Kancheepuram Idly is ready,
• Serve this CocoMint Chutney.

My Variation:

• I added curd to the batter before making idlys.

Thanks Priya for the recipe.

Chicken Mochai Kuzhambu

Ingredients:

Chicken - 300gm
Onion - 2 (finely chopped)
Tomato - 1 (finely chopped)
Garlic Pods - 6 (finely chopped)
Capsicum - 1/2 (sliced, optional)
Ginger Garlic Paste - 1/2 tsp
White Mochai - 1/2 cup
Tamrind Water - 1 cup(soak small size tamrind in water)
Sambar Thool / Red Chilly powder - 1 tbsp
Turmeric Powder - 1/2 tbsp
Garam Masala - 1/2 tsp
Oil,Water, salt  - As Reqd
Mustard, Cumin Seeds, Curry Leaves - To temper

Method:

• Soak Mochai overnight and boil for one whistle.
• Heat 3 tbsp of oil and add tempering items.
• Add Onion and saute well. Then add garlic and saute.
• After a while add the tomatoes and saute.
• Then add mochai and capsicum and saute well.
• Add turmeric, garam masala and red chilly powder and mix it.
• Now add the chicken pieces and mix well.
• Add tamrind water and required water to it and let it boil.
• Garnish with coriander leaves and serve hot.