3 minute-Cake-in-a-Mug!

Posted by admin | Child friendly food,Christmas,Desserts,Eggs | Tuesday 16 November 2010 12:24 am

Believe it or not!
3 minute cake in a mug
I haven’t been posting, but I’ve certainly been cooking. And baking. Donno why, somehow getting a dish done, photographed and onto the blog, often becomes a monumental task. I’ve got recipes typed out, but no matching photographs, or photographs for which I never did make an entry and then feel I might as well repeat it to make sure.

Well, to cut a long story short, I did try out this enchanting 3 minute-Cake-in-a-Mup. I’ll be honest, it’s not the best cake I’ve tasted, nor the best texture. It’s a little chewy. But there’s something absolutely enchanting in a simplicity, and the magic of watching it just rise in a minute, and grow and grow and grow like something out of an Enid Blyton book. And the wonder of having it done within minutes of thinking of it, and NOT having to clean up any mess. I’ve actually made it 3 times so far, the 3rd with my own variation. But I’ll come to that.
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Absolutely Simple Chocolate Sponge Cake

Posted by admin | Child friendly food,Desserts,Eggs,Recipes | Sunday 5 September 2010 9:11 pm

the absolutely simple chocolate cakeThis is the very simplest chocolate cake possible. And I say that with real authority because the very first time I’ve baked a cake all on my own and it turned out fabulous! Looks, texture, aroma, taste. Really perfect. And it continues to turn out perfect – this is the third time I’m making it.
The second time I bravely made this for 20 people! Very brave or very stupid, depending how you look at it, I guess. Some said it could be sweeter, but well, I really don’t like my desserts oooozing sugar.

The recipe is a combination of one given to me by a friend, thanks Rashmi, and other stuff I’ve read off the wonderful internet. Her recipe was already marked over and all sorts of convenient substitutions had already been made. Then the second time I made this I read someplace that yogurt was a great substitute for all the excess fat that needs to go into a cake, so I tried that, and it worked beautifully with no negative effects on the cake that I could tell. There’s probably a million recipes out there, but the ease ans speed of this one, the sight of it emerging perfect from the oven, and the sight of my four year wolfing it down… Well, here goes.

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SIMPLE CHOCOLATE SPONGE CAKE Makes a 4 x 9inch cake about 2 inches high
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Ingredients
I used a coffee mug for all measures. Bigger than a normal cup measure. about 10oz compared to the normal 8oz cup.
Whatever you use, stick to the same throughout. This simple illustration says it all.
cake ingredients
1 measure all-purpose flour (maida)
1 measure = 2/3 mug castor or plain sugar + 1/3 mug drinking chocolate powder
1 measure = 1/3(100gm) salted butter + 1/3 cooking oil + 1/3 yogurt
[ I discovered here that any combination of the 3 will do it, including eliminating the oil all together so long as it makes a measure full. The 1st time I used all butter, but I’ve never yet used all yogurt ]
3 – 4 eggs
1 teaspoon vanilla essence
1 teaspoon baking soda
Add salt only if your butter is unsalted.

ingredients-chocolate cake
PREPARATION
Turn on the oven to 260C.

If you like whizz the sugar through a blender. I did the first time, but not after and it didn’t make a difference.

Put all the measured ingredients into a large bowl and mix lightly till they’re all blended- 4-5 minutes max. I don’t own an electic hand beater but that should do it in 2 minutes.
Don’t go overboard with the mixing, I believe it takes the air out of it.

Line the baking dish with grease or brown paper.

Pour in the mixture.

Pop it in the middle rack of the oven, and turn the heat down to the lowest, -160C on my oven.

out of the ovenStart checking after 25-30 minutes. First just shake lightly. If it wobbles, don’t touch.
As it seems firmer, put in a knife. When it really comes out clean, you’re done.

Remove from the oven, and in 5 minutes, remove onto a rack to cool.

This last time I made the cake, I crushed some walnuts and added them into the mixture.
The time before, I “iced” the cake all over with Hershey’s Chocolate Sauce and put the walnuts on the top. My expertise doesn’t yet stretch me to making an icing!

Whatever! it’s been yummm every time.
into the fridge...

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Chocolate Banana Crepes

Posted by admin | Desserts,Eggs,Just Food Articles - writers invited | Saturday 2 January 2010 4:00 am

The house has been looking so beautiful all decorated for Christmas; the small tree, the fairy lights and the wreath. It was my 3 year olds idea, but yes, we just had to have a Christmas party, and we had the extended family over.
Here’s the menu, we had a rather un-Christmas meal – Potato Mayo salad, Chicken Farchas, White rice and Spicy Prawn Curry with Kachumber and easy Chocolate Banana Crepes for dessert.
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Chocolate Banana Crepes Serves 6
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INGREDIENTS
5 bananas at least 6 inches long
2 tablespoons drinking chocolate powder
1 tablespoon coffee
3 tablespoons cinnamon powder
Hershey’s Chocolate Sauce

For the crepes
4 eggs
2 cups milk
3 tablespoons all purpose flour
1 tablespoon butter
2 tablespoons sugar
1 banana

PREPARATION
– Beat together all the ingredients for the crepes except the bananas. Mash one banana smoothly and mix in only just before making the crepes.

– Slice the 5 bananas down the center and then chop into 1/2 inch pieces. (more…)

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Kheer!

Posted by admin | Desserts,Recipes,Vegetarian | Wednesday 19 March 2008 1:36 am

Kheer is made in all sorts of ways, usually cooking a dal, rice or vermicelli, or even a combination, in milk. This is a really simple recipe, a favourite. It can be eaten hot with Puris; – part of the main course, or cold as dessert.
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VERMICELLI KHEER Serves 6
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INGREDIENTS
2 tbsp ghee ( butter can be substituted)
1 litre whole milk
7 tbsp vermicelli
2 tbsp broken cashews
2 tbsp raisins
8 tbsp sugar
1 tbsp ground cardamom
2 pinches saffron

PREPARATION
Heat the ghee and fry the vermicelli, cashews and raisins till golden brown (watch out, the color changes quite suddenly).

Add milk, sugar, cardamom and saffron and bring to boil. Simmer till it reduces a bit, about 15 minutes. The vermicelli will thicken it further.

Serve sprinkled with some saffron , cardamom powder and more nuts if you like.

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Gudi Padwa!

Posted by admin | Desserts,Recipes,Vegetarian | Wednesday 19 March 2008 1:36 am

Happy New Year Maharashtra!
Today is Gudi Padwa, homes will be resplendent in flowers, rangoli and celebration. And what’s a fesival without food and sweets. What’s a Maharashtrian fesival without Puran Poli or Kheer?

Happy New Year Maharashtra!
Today is Gudi Padwa, homes will be resplendent in flowers, rangoli and celebration. And what’s a fesival without food and sweets. What’s a Maharashtrian fesival without Puran Poli or Kheer?
Incidently Gudi Padva, or rather the New Year in Andra Pradesh is called Ugadi. And they have their own foodie celebration!
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PURAN POLLI Makes about 10
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INGREDIENTS
For the Pran
2 cups chana dal
1 cup jaggery
1 cup sugar
Nutmeg as per taste
4-5 saffron strands
A pinch of cardamom ( elaichi ) powder
2 tbsp ghee
1/2 tsp salt
A pinch of turmeric
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