Eggless Chocolate Cake in Microwave

I had posted this on my other blog the day i made the cake and now reposting it here!!

What you need:
1cup maida
3/4 tsp baking powder, 3/4 tsp baking soda
1 1/2 tbsp cocoa pdr
1/2 tin milkmaid
1cup milk
Few drops of vanilla essence
1 1/2 tbsp powdered sugar
75gms Butter

How to make the cake:
Step1- In a large bowl, Mix the maida,Cocoa powder, baking powder and the baking soda.. Then use a sieve and dust it off onto a plate or another bowl. keep this aside..

Step 2- In another mixing bowl, take 75gm butter, to this add the powdered sugar and mix well till it gets fluffy( you could use a blender for this purpose or the spoon is good enough)
To this add the mentioned quantity of milk n vanilla essence
And then add in the milkmaid.. mix all nicely till it becomes smooth and creamy..

Step 3- Take the bowl (from Step 2), and to this mix in the maida mixture, and beat well till the whole things blends nicely..

Step 4: Pour the cake mixture into a microwave proof bowl and bake for 5mins.
Once time is up, let it sit and cool for about 3minutes before you touch or test it out..

Ta da... your cake is ready...

I tried making double the quantity at home.. all that i did was double the materials used and cook it for 10mins instead of 5... tastes yummmy.. nice n soft.. :)
If you wish, you could add icing to this with Icing sugar, butter and instant coffee mix... :)

Tip to chk if cake has baked well:
Run a sharp knife straight thru the cake to see if it is cooked.. if the knife comes out clean, its done...

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Cooking is an art

When baking, follow directions.  When cooking, go by your own taste.  ~Laiko Bahrs

 How true... I am reading this quote for the 1st time, but i have been doing exactly that for as long as i can remember!! :) 

Whenever friends or family ask me for a recipe and procedure, i stumble, because i go by judgement rather than with teaspoons and tablespoons... measures beat me hands down, and must say i've not had the need for them till date...

I learnt to cook by watching mom and Gramma... i also learn from friends... but yes, there are recipes i recreate from watching TV shows, cookery books and blogs... 

I aint gloating, but i can pride myself in managing to cook up dishes- traditional and otherwise based on my own judgements and eye measures, and they have turned out YUMMY.. even if i do say so myself!!

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Raspberry Popsicles

Another happy popsicle lover this summer! He didn't mind the seeds at all!  :-)

Raspberry Popsicles
Adapted from Recipe Boy


2 (6 oz) containers fresh raspberries
1/3 cup granulated white sugar
1 Tablespoon freshly squeezed lemon juice
1/3 cup water


1. In a food processor, puree all ingredients until smooth. Set a fine-mesh strainer over a medium bowl; strain- pressing on the solids to allow the liquid to come through into the bowl. Pour the liquid puree into a pitcher or a large measuring cup with a pouring spout (throw out the seeds that get stuck in the strainer). Pour the raspberry liquid into popsicle molds. Cover and insert the sticks.


or do what I did:


Stick raspberrys, lemon juice, sugar and water (without really measuring anything) into a food processor, taste for sweetness and adjust if necessary.  Pour into molds, freeze and eat.  Seeds and all.  Both ways work.  :-)

One Year Ago...

Peaches & Cream Amish Bread


This is linked with:
Sweets for a Saturday at Sweet as Sugar Cookies
Weekend Wrapup Party at Tatertots and Jello
Recipe of the Week: Popsicles at Family Fresh Meals

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Nectarine Blossom

The nectarine tree I planted in the back corner of the garden not long ago has just started to flower.  Such delicate, pale pink blossoms!

I chose a nectarine rather than a peach because my children prefer the smooth skins.  The variety is Goldmine, a late season, self-fertile variety with red skin and white fruit.  

Another reason I selected this variety is because the fruit is 'freestone'.  This means that when the fruit is being processed for jam or bottling, the seeds slide away easily from the flesh.  If the variety is 'clingstone' the seeds will cling to the flesh, making processing much more frustrating, in my experience.

I am now itching for the rest of my baby fruit trees to flower.  Spring, I love you so much!

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Burgundy's in Somerset

It was Saturday evening and i was looking forward to an evening out. This evening i knew was going to be different, for it was going to be spend in the new swanky Burgundy's in Ascott Somerset, MRC Nagar, Chennai.

 

 As i walked in around 7.15, the place was alive with beautiful chandeliers and people buzzing about. Vipin Sachdev after the success of Subway and Tuscana and Kryptos has now launched this all day dining restaurant. Burgundy is an all-day multi-cuisine dining place. B-Bar, he claims will have one of the longest bar counters There is also going to be a new Chinese Restaurant in the building- The Jade Wok!

The evening was filled with fun , food and music! There were people walking in, there were some trying to grab a Bakhlava or maybe a swiss roll. And then there were some scrambling to order a thin crust yummilicious Pizza....  

I dont think i have seen this amount of food in a long time. There were dazzling plates filled with little treats -both Veg & Non-veg..  Apart from food, there were quite an array of juices passed around adeptly by the waiters. As the evening wore on, the place was getting packed with people vying for a bite from one of the unique platters.  

What an evening it was.. I am looking fwd to visiting Burgundy's once it is launched, with the B-Bar, Music-Bar and all .. I left the venue towards home as the music floated in the air and smiles spread cheer in the air.... 

Good luck to Vipin Sachdev.. he sure is revolutionizing the Food arena in Chennai!


Oh and the Restaurant/Cafe/lounge bar opens doors to Public on 1st or 2nd Sep!!

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Apple Whole Wheat Pancakes

Leave it to me to wait until the last day to post my Taste and Create recipe! 

This month I had the priviledge of finding the blog Study Food, where I found this wonderful recipe for Protein Pancakes. 

My kids LOVE pancakes and I'm always looking for an excuse to make them! 

What I loved is that they didn't even know they were healthy!  These are very filling and delicious!  The only change I would make is to add a bit of cinnamon or add a bit more nutmeg.

I did find the batter a bit thick, I just flattened it a bit in the pan before it cooked. I loved the texture!

Protein Pancake Recipe
Adapted from Study Food

1 cup oats (I used regular, not quick)
1 cup whole wheat flour
1/2 tsp. baking powder
1 tsp. nutmeg
2 eggs
1 tsp. vanilla
1/3 cup cottage cheese
1 cup milk
1 grated apple, with skin (I used fuji)

Combine the dry ingredients in on bowl and the wet in another bowl.  Pour the wet into the dry and fold through.  Allow the batter to rest for at least 1/2 hour up to overnight. 

Heat a large pan and spray with cooking spray, cook large spoonfulls of batter until done on both sides. 

One Year Ago...

Honey Mustard Chicken with Pretzel Crust

This is linked with:

Full Plate Thursday at Miz Helen's Country Cottage
Tasty Traditions at Coupon Cookin'
Cooking Thursday at Diary of a Stay at Home Mom
Things I Love Thursday at The Diaper Diaries
It's a Keeper Thursday at It's a Keeper
Ultimate Recipe Swap- Life as Mom
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
Recipe Swap at The Grocery Cart Challenge
I'm Lovin' It at Tidy Mom
Fresh Food Friday at LaBella Vita
Friday Potluck at EKat's Kitchen
Foodie Friday at Not Your Ordinary Recipes
Weekend Wrap Up Party at Tater Tots and Jello

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Creamy Lime Chicken and Peppers

I love a good crockpot meal, don't you?  This one does require a saute pan briefly before it's done but it's worth it. To get that creaminess, it's totally worth it.

I would have liked to use a green pepper along with this but alas, no green peppers in the frig this day.  *sigh* 

I rather thought it looked like tortilla soup at one point. 

I shredded the chicken but you certainly could leave yours in tenders.  I tend to overcook everything so I think when I stirred it, I didn't have a choice BUT to have shredded as the meat just fell apart.  Mmmmm...  Just how I like it.

You could add cooked pasta right to your crock pot and serve it up that way if you'd like.  I liked it as a sauce.  That way I could put it over steamed broccoli and just a bit of pasta to keep the calories down. 

Creamy Lime Chicken and Peppers Slow Cooker Recipe

Adapted from Recipe Shoebox

2 garlic cloves, minced

1/2 cup chicken broth
4 Tbs. lime juice, divided
3 Tbs. soy sauce
1-1/2 lbs. boneless, skinless chicken tenders
1/2 medium onion, chopped
1 red pepper, cut into long strips
1 green pepper, cut into long strips
1 yellow pepper, cut into long strips
1/4 cup butter
1/2 cup flour, divided
1 cup half-and-half

Combine garlic, broth, 2 Tablespoons lime juice, soy sauce, chicken, red onion, and peppers in slow cooker.  Stir to coat chicken.  Cook on low for about 4 - 5 hours or until it's done and able to shred.
In a large skillet, melt butter over low heat.  As soon as butter is melted sprinkle in 1/4 cup of flour.  Stir with wire whisk.  Slowly add in half and half and stir with whisk.  Take a measuring cup and dip it in the slow cooker and get about 1/2 cup of the liquid.  Pour it into the skillet.  Add in the rest of the flour (another 1/4 cup) and stir.  Get more liquid from slow cooker (exact measurements not important) and add it into the creamy mixture.   Add in the remaining 2 tablespoons lime juice to the cream mixture.
Pour sauce over the contents of the slow cooker.  Stir to combine.  Shred chicken if you want and stir. Pour chicken and sauce over veggies, rice or pasta.  (I used gluten free pasta)

One Year Ago...

Freezer Cooking:Ground Turkey

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