Apple roll ups ( or ) apple fruit leather

When i prepared this , i am so pleased with the smell of apple and cinnamon... My house is filled with the pleasant aroma of these .......

I love soft and chewy dishes , this is one of them, so simple to prepare and yet tastes so great...

Preparation time : 3 hours approx
Makes : 2 trays

Ingredients :

Apples : 4
Granulated sugar : 2 Tbsp
Cinnamon powder : 1/2 tsp - 1 tsp
Water : 1/2 cup
Lemon juice : 1 Tbsp

Method :

Wash, peel and chop apples and toss them in lemon juice so that they don't turn brown.
Place them in a medium saucepan.
Add 1/2 cup water and bring to a simmer.
Cover and cook about 10 minutes or until soft.
Add sugar and cinnamon and mash.
Cook 2-3 more minutes on low heat, stirring occasionally.
Pour mixture into a blender and process until smooth.
Pour onto a baking sheet lined with parchment paper and spread with a spatula into a thin layer.
Bake at 200 degrees F for 2 to 3 hours or until its tacky but doesn't stick to your finger.
Cut them into stripes and roll them.
Enjoy your dish :)
Thank you, do post your comments !!!

Poha chivda

I went to my friends house for a tea party and she made this as one of the items, i so loved it and i asked her for the recipe and here goes her recipe and believe me this tastes excellent......

Give it a try and lemme know... (I used brown rice flakes hence the color ... you can use which ever you want but make sure it is thin version )

Preparation time : 10 mins
Makes : 1 1/4 cup

Ingredients :

Thin poha (Rice flakes) : 1 cup
Peanuts : 1/4 cup
Cumin seeds : 1/4 tsp
Fennal seeds : 1/4 tsp
Poppy seeds : 1/4 tsp
Coriander seeds : 1/4 tsp
Chopped green chili : 1/4 tsp
Curry leaves : 20
Turmeric powder : 1/8 tsp
Salt : 1/2 tsp or to taste
Sugar : 1/4 to 1/2 tsp or to taste
Amchoor powder : 1/4 tsp

Method :

Take thin poha in microwave safe bowl and microwave it till crisp and keep them aside.
Fry peanuts in oil and keep them aside.
In a small pan , add oil, cumin seeds, fennal seeds, poppy seeds, coriander seeds, chopped green chilis, curry leaves and turmeric powder.
Put that tadka into crisp poha.
Add fried peanuts.
Add salt, sugar and amchoor powder.
Chivda is ready to serve.
If you want to store it, store in an air tight container and you can keep it for up to 2 - 3 months.
Enjoy it with hot tea.
Thank you, do post your comments !!!

Masala peanuts no oil

I made these couple of weeks ego, when my friends are coming home , i just wanna make some thing too good and that should be done  in no time and here is the out come. They all liked it a lot .

Give a try .... the best thing about this recipe is you just fallow the measurements , you will get the best masala peanuts

Preparation time : 10 minutes
Makes : one cup

Ingredients :

Peanuts : 1 cup
Besan : 1/3 cup
Salt : 3/4 tsp
Red chili powder : 1/2 tsp
Garam masala : 1/2 tsp
Coriander powder : 1/2 tsp
Amchoor powder : 1/2 tsp
Baking soda : 2 pinches
Hing : pinch
Water : 2 to 3 Tbsp
Oil : 1 Tbsp (optional)

Chat masala : 1/2 tsp

Method :

Take a big bowl add besan, salt , chili powder, garam masala, coriander powder, amchoor powder, baking soda and hing.

Mix everything well.

Take peanuts in a bowl, add water till they immerse ( we are not going to soak them, we are just making wet)

and soon strain all the water.

Add those water coated peanuts to the besan mixture.

This besan coats all penuts very well coz they are in water for few seconds.

Now add 2 Tbsp of water and mix everything.

(See all powder should stick to peanuts , adjust adding water accordingly)

Add oil to this now and mix well.

Now transfer this mixture onto a microwave safe plate and keep it in microwave in high level for 4 minutes.

Now take the tray out of the microwave.

Separate the sticky peanuts and spread them.

Now we will microwave them again for one more minute.

If you find them less crispy then microwave them again for one minute.

Sprinkle chat masala on masala peanuts and mix well.

And your masala peanuts are ready to serve.

If you want to store them, store in an air tight container after they are cooled off fully and you can use them for up to 2 to 3 months.

Enjoy your dish :)

Thank you , do post your comments !!!

Tomato idly

Preparation time : 20 mins
Serves : 2

Ingredients :

Idly : 10
Onion : 4 medium size
Tomato : 3 medium size
Urad dal : 1/4 tsp
Cumin seeds : 1/4 tsp
Mustard seeds : 1/4 tsp
Garlic clove : 1
Ginger : 1 " piece
Garam masala : 2 pinches
Salt : to taste
Chili powder : to taste
Coriander leaves : few
Oil : 3 tbsp

Method :

Cut the idly into cubes.
Take a pan, add oil, add mustard seeds, urad dal , cumin seeds, crushed ginger garlic one by one while sauteing them a bit.
Add onion cubes and fry it , when it is half done add cubed tomato.
When tomato is cooked add diced idly's.
Add salt , chili powder, garam masala and mix every thing .
Keep the flame in low and cook it for 2 to 3 mins.
Remove the lid , add freshly chopped coriander leaves, mix it once.
Your dish is ready to serve.
Serve it hot.
Enjoy your dish :)
Thank you, do post your comments !!!

Curd idly

Preparation time : 5 mins
Serves : 2

Ingredients :

Idly : 10
Curd : 2 cups
Green chili : 1
Curry leaves : few
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Ginger : 1/2 inch
Salt : to taste
Grated coconut : 1 tbsp
Coriander leaves : few

Method :

Take a pan, heat it , add little oil, add mustard seeds, urad dal, cumin seeds, curry leaves , green chili , ginger one by one while sauteing them a bit.
Take curd into a bowl, add this seasoning to it.
Add salt , grated coconut, freshly chopped coriander leaves, mix it good.
Add hot idly's to it .
(If your idly's are cold , them heat them once before adding)
(Keep them aside for 10 mins)
Serve and enjoy your dish :)
Thank you, do post your comments !!!

Atukulla attu (or) Sponge dosa

This dosa is so soft and that's why its called as sponge dosa and this is my brothers favourite dish. Try this and enjoy the taste....
My father doesn't like too much sourness , so my mom makes them as in method one for him coz after adding curd it will become sour..... but as of me , i like sourness so i make it as in method 2 :)
Both of them tastes good.

Preparation time : 15 mins + 18 hours + 10 hours (or) 15 mins + 6 hours + 6 hours


Ingredients :

Makes : 15                                                Serves : 2 to 3

Method 1 :                                                Method 2 :
Atukulu (or) Rice flakes : 1cup                Atukulu (or) Rice flakes : 1/2 cup
Rice : 3 cups                                             Rice : 1/2 cup
Curd : 1 cup                                              Curd : 3 cups (or curd 2 &water 1 cup)
Salt : to taste                                             Salt : to taste
Baking soda : 1 tsp                                   Baking soda : 1/2 tsp

Method :

Method 1 :

Soak rice for 18 hours.Soak rice flakes for 6 hours.
Grind them separately with very little water and make thick batter.
Mix both of them.
Mix with curd very well.
Now add soda and little salt(Not whole salt that is needed) and mix it good.
Leave it for 10 hours.
Now add salt that is needed.
Make it like idly batter consistency. (Little thick)

Method : 2

Soak rice and rice flakes in curd together for 6 hours
Grind them by adding around 1/2 cup of water and make a thick batter.
Leave to ferment for 6 hours.
Now add baking soda and salt.

Now take a laddle full of batter , pour it on tawa ( you should not spread it).
Generally we make sponge dosa as little dosa (around 2inch circle)
Cover and let it cook on slow flame till you get golden color.
When you open the lid you can see small hole on dosa,if you got then holes then your dosa is too good.
Then turn it, cook it with out cover, wait till golden color.

You can make paniyaram (Or punukulu ) with same batter using paniyaaram pan (or gunta pongalalu penam)
Add little oil to each hole, add batter, cover and cook for 10 mins then turn in take off the lid , cook for 5 mins, and your dish is ready to serve ....

Serve it hot with coconut chutney (Kobbari kaya pulla pachadi) or Onion chutney (Vulli kaaram)
Enjoy your dish :)
Thank you, do post your comments !!!

Brown vanilla drops (or) mini vanilla wafer cookies

When i was trying vanilla drops i came across this recipe and this tastes great too but the brown sugar gives a different taste .... but for original vanilla drops you have to check this link Vanilla drops

Here goes the recipe for these cookies or biscuits....

Preparation time : 30 mins

Makes : 32 dozens or around 380 

Ingredients :

Softened butter : 1/2 cup

Sugar : 1/2 cup

Brown sugar : 1/4 cup

Egg : 1 large

Pure vanilla extract : 1 Tbsp

All purpose flour : 1 1/3 cup

Salt : 1/2 tsp

Baking powder : 1/2 tsp

Method :

Preheat oven to 325F and line a baking sheet with parchment paper.

In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla extract.

Sift flour, salt and baking powder over the butter mixture and stir to combine.

Scrap dough into a zip lock back, seal it.

Cut one of the corners of the bag. (or you can even use a pastry bag fitted with a plain piping tip)

Pipe the dough onto the prepared baking sheet, making each cookie the size of a large chocolate chip.

Cookies will spread, but only a little space is needed between cookies.

Bake at 325F for 10 to15 minutes, until cookies are light golden brown.

Baking time will vary depending on the exact size of your cookie.

Cool on baking sheets.

Store in an airtight container.

Enjoy your cookies :)
Thank you, do post your comments!!!

Vanilla drops (or) Nilla wafers

Feeling Nostalgic :) :) :)

In my childhood we used to go to 'Bindu' Bakery near my grand ma's house and from that shop we used to buy these biscuits and we used to call them as " Topi biscuits "

When i tried buying these after i grew up , i couldn't find them and couple of years ago when i am carrying my brother got these for me and i was so surprised at that time and they are coming in a company package named as vanilla drops.

When i tried this recipe , i was so happy that i MADE these biscuits ... These are so easy to make and tastes excellent ... you can make hundreds of biscuits in less time. Believe me try these and enjoy the taste .....

Preparation time : 30 to 40 minutes

Makes : around 300

Ingredients :

All purpose flour : 1 cup

Sugar : 1/2 cup

Butter : 4 Tbsp or 1/4 cup

Eggs : 3

Baking powder : 1/2 tsp

Salt : 1/4 tsp

Pure Vanilla extract : 2 Tbsp

Method :

Preheat oven to 350 degrees Fahrenheit.

Cream the butter and sugar together in a large mixing bowl.

Add the egg, vanilla. Mix well.

Sift in the flour, baking powder and salt. Stir well.

(If it is too tight then add upto 1/4 cup milk by adjusting the consistency, don't add all at once)

Spoon the dough into a zip lock bag, seal it.

Cut off the tip of one corner and pipe the dough onto un greased cookie sheet at least one inch apart.

Bake for 12 to 15 minutes until the bottom begin to turn golden brown.

Let them cool.

Store in an airtight container.

Enjoy your wafer/cookies/biscuits :)
Thank you, do post your comments !!!

Sambar powder

I have a friend and she always asks what is the recipe of your sambar , then i used to tell her sambar is the same but the powder that i use is home made.... :)
Believe me if you use this sambar powder while making your sambar, your sambar tastes excellent.

Preparation time : 20 mins

Makes : 1 cup approx

Ingredients :

Chana dal : 2 Tbsp

Coriander seeds : 2 Tbsp

Pepper cons : 2 Tbsp

Red chili's : 6 

Fenugreek seeds : 1 tsp

Rice : 1 Tbsp

Cumin seeds : 2 Tbsp

Whole garam masala :

Cinnamon : 2 inches 

Clove : 4

Cardamom : 4

Mustard seeds : 1 Tbsp

Method :

Take a pan , heat it.

Keep the flame to medium low and add all the ingredients listed.

Stir and roast for 3 minutes, reducing the heat if necessary to take care that the spices don't burn.

On a slow flame after roast all these ingredients for 10 minutes, take them out of the stove.

Let them cool down.

Add it to a mixie jar and grind it into a fine powder.

Tasty sambar powder is ready to use.

You can add a tsp of salt before storing it.

Store it into an air tight container and use it when needed.

Thank you, do post your comments !!!

Kadala curry or Kala chana curry Or Black chickpea curry

Preparation time : 30 mins
Serves : 4

Ingredients :

Black chickpeas : 3/4 cup
Water : 2.5 cups for soaking chickpeas
For masala :
Fennel seeds : 1/2 tsp
Stands of mace : 2 to 3 (Javitri)
Cinnamon : 1 inch
Cloves : 3
Grated nugmeg : 3 pinches
For coconut paste :
Grated coconut : 1/2 cup
Water : 1/4 cup
Other ingredients :
Chopped shallots : 1/3 cup
Ginger : 1/2 inch or 1 tsp chopped
Chopped Green chilis : 1 tsp
Curry leaves : 10 to 12
Mustard seeds : 1/2 tsp
Turmeric powder : 1/4 tsp
Red chili powder : 1 tsp
Coriander powder : 1 tsp
Black pepper powder : 1/4 tsp
Coconut oil : 2 Tbsp
Water : 1 to 1.25 cups (You can use the water in which you cooked peas)
Salt : as required

Method :

Rinse and soak black peas in water for 8 to 9 hours or over night.
Add peas along with water to pressure cooker.
Add 1/2 tsp salt.
Stir and pressure cook for 3 whistles or till they are tender and cooked through.
Keep it aside.
Take coconut into mixie jar add 1/4 to 1/3 cup of water and grind to a smooth paste. Keep it aside.
Prepare the Kerala garam masala :
In a small pan, dry roast the fallowing spices till aromatic - fennel, mace, cinnamon, cloves, nutmeg.
Just a light roasting. don't over do.
In a  mixie add these and make a semi to fine powder and keep it aside.
Now,
Take a pan, heat it , add coconut oil.
Add mustard seeds, when crackle add chopped shallots. Stir and saute for a minute.
Then add red chili powder, coriander powder, black pepper powder and the ground Kerala garam masala.
Stir the masalas very well and saute for a minute on low flame.
Then add the ground coconut paste.
Stir very well.
Saute for 4 to 5 minutes on a low flame.
Then add the cooked black chana. Stir very well.
Then add 1 to 1.25 cups water and stir.
Season with the required amount of salt and stir again.
Let the curry come to a boil and the gravy reduces a bit. The flavors and chickpeas should also be well blended.
Serve kadala curry or the kala chana curry with hot puttu or appams / steamed rice / roti or naan.
Enjoy your dish :)
Thank you, do post your comments !!!

Cauliflower masala curry

Preparation time : 45 mins
Serves : 3 to 4

Ingredients :

Cauliflower : 1 medium
Finely Chopped Onion : 1 medium sized
Garlic : 3
Ginger : 1/2 inch
Fresh curd , whipped till smooth : 3-4 Tbsp
Turmeric powder : 1/4 tsp
Red chili powder : 1/2 tsp
Garam masala : 1/2 tsp
Coriander powder : 1 tsp
Cumin powder : 1/2 tsp
Bay leaf : 1
Cumin seeds : 1/2 tsp
Kasuri methi : 1/2 tsp
Water : 1.5 cups or more
Cream : 2 Tbsp (optional)
Oil : 3 Tbsp (for sauteing cauliflower) + 2 Tbsp for curry
Salt : As per taste
Tomatoes : 2 medium size
Cashew nuts : 1 Tbsp

Method :

Chop cauliflower into medium florets, rinse well and keep aside.
Heat 3 cups of water with salt till it starts boiling.
Switch off and add the florets in the hot water. Cover and keep aside for 15 to 20 minutes.
In the meantime, chop the onion and crush ginger and garlic.Also grind the tomato and cashew to a smooth paste using a mixie(If needed add very little water).
Keep the paste aside.
Drain the cauliflower florets and keep aside and gently wipe them dry.
Heat oil in a kadai add the blanched cauliflower florets and saute on a low to medium flame till they start getting light brown spots on them. (Don't make them black)
This takes about 8 to 10 minutes.
Then remove the sauteed cauliflower and keep aside.
In the same pan, add 2 Tbsp oil.
Add the bay leaf and cumin seeds.
Fry for a few seconds.
Add the chopped onions and saute till the onions get golden, then add the ginger garlic paste and sauce for a few seconds till the raw aroma of ginger garlic goes away.
Add the tomato - cashew paste and stir.
Add the spice powder - coriander powder, cumin powder, red chili powder, garam masala powder and turmeric powder.
Saute stirring often till the oil starts to leave the sides of the masala.
The whole masala paste will clamp together and you will see oil clearly leaving the sides.
This is an important step as if not done properly, the flavors don't come through in the dish.
Switch off the stove and then add the whisked yogurt.
Stir very well and then add 1.5 cups water.
Stir again and keep the quad on the stove again.
Now add the sauteed cauliflower florets plus salt.
Stir and cover the pan with a tight lid.
Cook the cauliflower masala on low to medium heat for approximately 10 to 15 mins or till they are cooked completely.
Keep on checking at intervals.
Lastly add the crushed kasuri methi, cream and a pinch of nutmeg.
Stir in and switch off the flame.
Your dish is ready to serve.
Enjoy your dish with hot roti, naan or rice :)
Thank you, do post your comments !!!

Taco trays

As i am a Mexican food lover , i love to try Mexican recipes ... Taco trays are one of them and they are perfect for evening snacks.....

Preparation time : 10 mins
Serves : 2

Ingredients :

Taco trays : 4
Guacamole : 4 Tbsp
Sour cream : 4 Tbsp
Pickled Jalapeno pepper : 15
Pitted Olives : 6
Grated cheese : 4 Tbsp
Salsa : 6 Tbsp
Boiled black beans : 4 Tbsp

Method :

Arrange taco trays in a plate.
Add beans,guacamole, chopped jalapeño , sour cream, chopped olives, salsa and then finally grated cheese.
(You can use your favourite ingredients ....)
Microwave for 30 seconds to one minute or until cheese melts a bit.
Let it cool down a bit and Serve.
Enjoy your dish :)
Thank you, do post your comments !!!

Egg Benedict

Egg Benedict is an American breakfast dish consists of two halves of an English muffin, topped with ham or bacon , poached egg, and Hollandaise sauce. For a vegetarian option i just avoid adding ham or bacon. 

The Hollandaise sauce is heart of this recipe and the dish tastes excellent. 

Preparation time : 30 mins
Serves : 2 | Makes : 4

Ingredients :

Egg yolks : 2
Lemon juice : 1tsp
White pepper powder : pinch or to taste
Water : 1 Tbsp
Butter : 1/3 cup melted
Salt : 1/4 tsp
While vinegar : 1 tsp
Eggs : 4
English muffins : 2
Softened butter : 1 Tbsp
Black pepper powder or chili powder : 1/4 tsp

Method :

To make Hollandaise :
Fill the bottom of a double boiler part - way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, water.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
To poach Eggs:
Fill a large saucepan with water (half way through about 3 inches). Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolk should still be soft in centre.
Remove the eggs from water with a slotted spoon and set on a plate.
While eggs are poaching, cut each muffin to half, take another pan add tbsp of butter and roast the muffins.
Now arrange all of them to make egg Benedict
Take two plate, keep two roasted muffins in each plate, top them with poached egg, and now drizzle hollandaise sauce.
Sprinkle little chili powder or pepper or you can top it with a coriander leaf.
Serve immediately.
Enjoy your dish :)
Thank you, do post your comments !!!

Fortune cookies

A Fortune cookie is a crisp cookie, with a piece of paper, a "fortune", on which is words of wisdom, an aphorism, or a vague prophecy. Fortune cookies are often served as a dessert in Chinese restaurant in the US and some other countries, but are absent in China. The exact origin of fortune cookie is unclear.

The best part about making your own fortune cookies is being able to put your own notes inside ! You can gift them to friends, family, co-workers, and so on, and make your notes however you'd like.
(Or you can even play game with it in your parties, instead of fortune put some game or puzzle in side and have blast !!! ;) )

I made these with a fortune on one side of paper and task on other side of the paper for a get to gather and its a charm to the party(As you can see in the above pic the task is to make a hair style) !!!

Preparation time : 1 1/2 hour
Makes : 3 to 4 dozens

Ingredients :

Egg whites : 3
Sugar : 3/4 cup
Butter : 1/2 cup melted
Vanilla Extract : 1/4 tsp
Almond Extract : 1/4 tsp
Water : 3 Tbsp
All purpose flour : 1 cup (5 oz)

Method :

Preheat your oven to 375 degrees F. Line a oven pan with parchment paper or a silicon mat, and have your fortune strips ready to go.

In a bowl or stand mixer , whip the egg whites and sugar on high speed for about 2 mins, until it's frothy. Whip in the melted butter, vanilla, almond extract, and water until incorporated . Add in the flour and mix until the flour "just" disappears.

With a tablespoon measure, spoon the batter onto the parchment paper and spread it out into an even 3 inch circle. I recommend not doing any more than 2-3 at a time. Since they set very quickly and you will not be able to fold more than that.

Bake your fortune cookies for 7-8 minutes, until the edge brown slightly. If you let them brown too much, they will snap when you shape them. Conversely, if they don't brown a little bit, they will also break (but tear, rather than snapping ).

When your fortune cookies are done baking, remove them from the oven and quickly flip the circle over, and fold your fortune cookie in half, into a semicircle. This is when you slip your note into the cookie ( quickly) because if you slip it in right at the beginning, the cookie will be too hot and your paper will stick to the cookie. place your semicircle onto the edge of a cup, and quickly fold the ends down, to shape into a fortune cookie.

Stick the cookie in a muffin tin to let it cool and hold its shape.

Repeat with the remaining batter.

Enjoy your yummy yummy fortune cookies :)
Thank you , do post your comments !!!

Khandvi

Khandvi is savory snack in Gujarati cuisine. It consists of yellowish, tightly rolled bite-sized pieces, and is primarily made of gram flour and yogurt. In other parts of India, this dish is also known as Suralichi vadi or Patuli.

Preparation time : 30 min
Makes : 3 dozens

Ingredients :

Gram flour : 1/2 cup
Yogurt : 1/4 cup
Water : 1 cup
Salt : pinch
Ginger paste : 1/2 tsp
Green chili paste : 1/2 tsp
Turmeric powder : pinch
Oil : 1/2 Tbsp (optional)

For seasoning :

Mustard seeds : 1/2 tsp
Sesame seeds : 1/2 tsp
Curry leaves : 4 to 6
Red chili : one or two
Hing : pinch
Coriander leaves : 2 Tbsp

Method :

In a large mug, add yogurt, besan and mix it and slowly add in the water and mix.
Add salt , ginger green chili paste, turmeric and oil.
Mix every thing well. (It will be like a runny water)
Now take a pot and put it on medium to high heat.
Pour the batter and bring it to a boil, stirring vigorously making sure the raw smell is no longer there. Cook this mixture for 20 minutes or until a table spoon of the amount, spread on a plate and left to dry for a minute comes out easily.
Take a large steel plate and grease it well with oil.
Pour a ladlefull of this batter. (Cover the rest of the batter with lid)
Spread it as thin as possible with the back of a large flat spoon.
Spread it on a aluminium foil or back of a tray or plate whatever it may be.
Once it cools down, cut it with pizza cutter and then roll it to make a roll.
Variation - you can stuff some thing i.e apply some chutney on top before rolling out.
Take them in  a plate.

Take a small pan, heat oil, add in mustard seeds,when crackle add, red chili, curry leaves, hing and sesame seeds in that order.
Pour this seasoning on to the khandvi's arranged in plate.
Garnish with coriander leaves.

Serve the khandvi with ketchup / tamarind chutney or green chutney.
Enjoy your dish :)
This is so light and so tasty , when i made this my baby liked it a lot :)
Thank you, do post your comments !!!

Cream of mushroom soup

I am a mushroom lover.. believe me this soup taste so heavenly and i am in love with this recipe , prepare this you only will tell me how wonderful recipe this is. Words are less to tell about this soup , give it a try , i am sure you will love this too.......

Preparation time : 30 mins
Serves : 2 to 3

Ingredients :

Mushrooms : 1/2 pound
Onion : Small
Butter : 4 Tbsp
Lemon juice : 1 Tbsp
All purpose flour : 3 to 4 Tbsp
Milk : 1/2 cup (or cream : 1/2 cup)
Water :  2 cups
Stock cubes : 2
Salt : 1/2 tsp or to taste
Pepper : 1/4 tsp or to taste
Dill leaves : pinch (Optional)

Method :

Pull the stems out of the mushrooms. Keep the stems for later use.
Slice the mushrooms 1/2 inch size.
Take a pan, heat it up , add in butter, add lemon juice, then add mushrooms.
Cook them till tender.
Leave the juice in pan, using a slotted spoon take out sliced cooked mushrooms to another bowl.
Keep it aside.
To the same pan add in mushroom stems, sliced onions.
Cook it till onions are tender.
Once tender add all purpose flour.
And fry it for a minute while stirring.
(Mix stock cube into broth if you are using, as i dont have both i just used some water and milk)
Slowly add in stock water or milk  while stirring continuously.
Let it cool down and then blend it until smooth.
Put it back into the pan. Switch on the heat.
Add in mushrooms, dill leaves,salt and pepper
Add in cream or milk.
Let it on heat for one to two minutes.
Yummy yummy cream of mushroom soup is ready to serve .
Enjoy your dish :)
Thank you, do post your comments !!

Egg biryani

This is super easy and tasty egg biryani... if you like biryani then give it try and let me know how this is ...

Preparation time : 20 min + 45 mins

Serves : 3

Ingredients :

Basmati rice : 2 cups

Eggs : 4 to 6

Onion : one small

Ginger garlic paste : 1 tsp

Green chili : one or two

Chopped mint : 3 Tbsp

Chopped coriander : 3 Tbsp

Garam masala : two pinches

Biryani masala : 1/4 to 1/2 tsp

Yogurt or curd : 3 Tbsp

Lemon juice : one Tbsp

Salt : to taste

For rice :

Ghee : one Tbsp

Bay leaf : 2

Cloves : 2

Cinnamon stick : 1 inch

Cardamom : 1

Black cumin : 1 tsp

Method :

Soak rice for 30 to 45 mins.

Take a pan, add lots of water, add all spices, little ghee and salt to taste.

When water boils, add soaked rice.

Cook it till it is 90 % done.

Drain the water using slotted bowl and keep rice aside.

Now take a pan, heat butter/ghee/oil .

Add sliced onion, cook till slightly golden brown in color.

Take onions to one side of the pot.

To other side of the pot -

Add ginger garlic paste, green chili, chopped mint, coriander powder, garam masala powder , biryani masala, and yogurt. Mix it well.

Mix every thing well. 

Add salt, boiled eggs, squeeze lime juice and mix once again.

(I separately fried eggs - To get nice red colored eggs take a pan , heat it, add little oil, turmeric powder, add eggs and turn them all sides to get even color)

Add boiled rice toss it and put the lid on and let it steam for 10 minutes on very low flame .

Your biryani is ready to serve.

Enjoy your dish :)

Thank you, do post your comments !!!

Cream of broccoli soup

This is so easy and so deliciously creamy soup... potato in here is the secret key ingredient to get the nice texture to the soup. It is really healthy and very easy to prepare .

Preparation time : 20 mins
Serves : 10

Ingredients :

Broccoli florets :bowl ful ( one ful broccoli or 10 big florets)
Onion : 1 small
Medium Potato : 1
Garlic clove : 4
Celery sticks : 2
Salt : to taste
Pepper : to taste
Water : 3 to 4 cups
Vegetable stock : 2 cubes
Olive oil or any other oil or butter : one tsp
Half and half / cream/ milk : 1/2 cup

Method :

Take a large pot , add in oil/butter heat it up, add onion, garlic, potato , celery stick and salt and pepper on one go.
Cook them for about 5 mins or until they are lightly colored.
Add in broccoli.
Add in water till you cover broccoli and stock cubes.
Let it simmer for 20 to 25 mins until broccoli is nice and tender.
Let it cool down completely and blend it until smooth.
Pour it back into the pan.
Add in milk /cream or half and half.
Cook for one to two mins.
Serve it hot .
Enjoy your dish :)
Thank you, do post your comments !!!

Carrot Mug cake

Moist and fruity, this classic has the added bonus of vegetables - to ease your guilt and improve your eyesight.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Egg : 1 large
Vegetable oil : 2 Tbsp
Vanilla extract : 1/4 tsp
Brown Sugar : 2 Tbsp
Finely grated zest and juice of 1 small orange (about 2 Tbsp)
Crushed pineapple, drained : 1/4 cup
Grated carrot : 1/4 cup
All purpose flour : 6 Tbsp ( 1/4 cup + 2 Tbsp)
Baking soda : pinch
Ground cinnamon : pinch
Freshly Grated Nutmeg : pinch
Kosher salt : pinch
Chopped nuts  and / or plumped raisins : 1 Tbsp (optional)


Method :

In a large mug, whisk together the egg, oil sugar, vanilla, orange zest, and orange juice with a fork.
Stir in the pineapple and grated carrot.
Add the flour, spices, and salt.
Beat the batter until smooth.
Fold in the nuts and raisins.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : Cream cheese frosting, whipped cream, hard sauce, sour cream glaze, caramel sauce, candied carrot strips, chopped nuts, freshly grated nutmeg or cinnamon-sugar.

Serve your cake hot with your choice of topping.
Enjoy your dish :)
Thank you, do post your comments !!!

Oatmeal and Raisin mug cake

Oats add a nutty, wholesome flavor and a hearty texture, not to mention added fiber that lowers bad cholesterol and boosts the immune system. Can you think of a better reason to make a mug cake ?

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Raisins : 3 Tbs
Apple juice (or rum or brandy) : 2 Tbsp
Egg : 1 large
Milk : 3 Tbsp
Vanilla extract : 1/2 tsp
Brown Sugar : 1/4 cup packed
All purpose flour : 1/4cup
Baking soda : pinch
Oatmeal : 2 Tbsp (old fashioned oats are preferable to the quick-cooking variety)
Ground cinnamon : pinch
Kosher salt : pinch
Streusel : 1/4 cup (or) cinnamon-sugar : 2 Tbsp

Method :

In a large mug, combine the raisins, apple juice, and vanilla.
Microwave for 30 seconds.
Set them aside for 5 to 10 minutes to allow the raisins to plump while you make the cake batter.
In a second mug, whisk the egg with a fork.
Stir in the mil and brown sugar.
Add the flour, oats, cinnamon, and salt.
Beat the batter until smooth. Fold in the plumped raisins and juice.
Divide the batter between two mugs and top each with streusel or cinnamon-sugar.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Variations : For added texture, replace the oats with prepared granola. The cakes will be a little sweeter and a little crunchier.

Note : Steel-cut oats do not work in this recipe unless they are cooked first. Luckily, the cooking is easily done in the microwave. Combine 2 Tbsp of steel-cut oats with one Tbsp of water and microwave for 30 sec. Then add to the recipe as directed.

Serve your cake hot with your choice of topping.
Enjoy your dish :)
Thank you, do post your comments !!!

Victorian Rose mug cake

Rose water was first brought to Victorian England from colonia India, and quickly became all the rage. Enterprising American housewives even distilled their own! Look for it in any Indian or Middle Eastern market.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Unsalted butter, softened : 2 Tbsp
Egg : 1 large
Sugar : 1/4 cup
Rose water : 2 tsp
Milk : 2 Tbsp
All purpose flour : 6 Tbsp ( 1/4 cup + 2 Tbsp)
Baking soda : pinch
Kosher salt : pinch

Method :

In a large mug beat together the butter and sugar with a fork until smooth.
Stir in the rose water, egg, and milk.
Add the flour, and salt.
Beat the batter until smooth.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : whipped cream, creme fraiche, sour cream frosting, honey glaze, confectioners sugar, chopped pistachio nuts, fresh berries, dried edible rose buds or candied rose petals.

Variations : Try replacing the rose water with orange flower water ( a common cocktail ingredient, available at liquor stores), or omit it altogether and fold in crushed edible lavender buds for a delicate essence of flowers.

How to make candied Rose Petals :
To candy rose petals, first make sure they are edible and not covered in pesticides. Coat the separated petals lightly with egg white, then sprinkle with granulated sugar. Set them aside to dry for 5 to 10 minutes before serving.

Serve your cake hot with your choice of topping.
Enjoy your dish :)
Thank you, do post your comments !!!

Apple - Rosemary Mug cake

This might sound unusual, but herbs have long been poplar with pastry chefs. Rosemary's distinctive woody, pine-sage aroma is usually paired with stronger flavors that won't be overpowered. But with a light touch, rosemary can beautiful perfume sweet dishes.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Unsalted butter : 2 Tbsp
Ground Rosemary : 1 tsp ( fresh , chopped , very fine or powdered dried rosemary)
Unpeeled apple, grated, any variety : 1
Egg : 1 large
Milk : 2 Tbsp
Vanilla extract : 1 tsp
Granulated Sugar : 1/4 cup
All purpose flour : 6 Tbsp (1/4 cup + 2 Tbsp)
Baking soda : pinch
Kosher salt : pinch

Method :

In a large mug, combine the butter, rosemary, and grated apple.
Microwave for one minute until the butter is melted and the apple is softened.
Whisk in the egg with a fork.
Stir in the milk, vanilla, and sugar.
Add the flour and salt.
Beat the batter until smooth.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : whipped cream, creme fraiche, chopped almonds, or caramel sauce.

Variations : Rosemary is also lovely with lemon and orange. To make quick work of pulverizing fresh rosemary, use an electric coffee grinder. Be sure to wipe it out when you're through, or your coffee will taste weird. Also try adding it to the Orange Dream slice Mug Cake.

Note : To grate the apple, grate, it skin and all, through the large holes of a box grater. Grate on four sides, stopping short at the core.

Serve your cake hot with your choice of topping.
Enjoy your dish :)
Thank you, do post your comments !!!

Caramel - fleur de sel mug cake

This salty sweet phenomenon is well established , and salted caramels are now every where. Fleur de sel is a fancy sea salt, hand harvested from evaporating pools along the coasts of Brittany in France. Similar "gourmet" salts can be found from just about every where on the planet, and they are definitely worth a few taste tests. You may discover something wonderful ! If you don't have sea salt caramel candies on hand, it's fine to use generic caramel candies.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Unsalted butter, softened : 2 Tbsp
Egg : 1 large
Granulated Sugar : 1/4 cup
Pure vanilla extract : 1/2 tsp
Caramel sauce : 1 Tbsp
Milk : 2 Tbsp
All purpose flour : 6 Tbsp (1/4 cup+2 Tbsp)
Baking soda : pinch
Fleur de sel: 1/2 tsp
Caramel candies preferably salted : 4

Method :

In a large mug, whisk together the butter and sugar with a fork.
Stir in the egg, vanilla, caramel sauce, and milk.
Add the flour and 14 tsp of teh fleur de sel.
Beat the batter until smooth.
Divide the batter between two mugs.
Top each mug with a pinch of remaining fleur de sel.
Microwave separately for 30 seconds each.
Place two caramel candies on the top of each partially cooked mug cake, then continue cooking 1 to 1 1/2 minutes more until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : Creme fraiche, fresh peaches, salted peanuts, chopped pecans, or a drizzle of vinegar-caramel sauce.

Variations : Try this recipe using cajeta, the Mexican caramel made with goat's milk. Its unique flavor will hook you.

Serve your cake hot with your choice of topping.
Enjoy your dish :)
Thank you, do post your comments !!!

Sticky toffee mug cake

From the Lakelands of northern England comes this brilliant half-pudding, half-came dessert that is as much a part of their heritage as apple pie is to Americans. I'm sure those striving to preserve Lakeland's cultural heritage will cringe at a microwave version of their beloved dessert, but at least we are celebration it. My apologies, and please pass the forks.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Pitted and Chopped Medjool dates : 1/4 cup
Water : 1/4 cup
Egg : 1 large
Vanilla extract : 1/2 tsp
Sugar : 1/4 cup
All purpose flour : 6 Tbsp ( 1/4 cup+2 Tbsp)
Baking soda : pinch
Kosher salt : pinch
Topping:
Brown sugar : 2 Tbsp
Unsalted butter : 2 tsp
Heavy cream :  2 Tbsp

Method :

In a large mug, combine the dates, water , and vanilla.
Microwave for 30 seconds, then set aside for 10 minutes to allow the dates to plump.
In a second mug, whisk together the butter and sugar with a fork.
Stir in the egg. Add flour and salt.
Beat the batter until smooth. Fold in the pulped dates.
Divide the batter between two mugs.
Divide the topping ingredients in half, placing 1 Tbsp of the brown sugar on top of each batter-filled mug, followed by 1 tsp of the butter and 1 tbsp of the cream.
Microwave  separately for 1 to 2 minutes each until the topping is bubbly and cake is firm.

Yummy mug cake is ready to serve.

Topping ideas : Whipped cream, creme fraiche, hard sauce, vanilla ice cream, penuche frosting, or caramel sauce.

Serve your cake hot with your choice of topping.
Enjoy your dish :)
Thank you, do post your comments !!!

Lemon - Thyme mug cake

There is such a plant as lemon thyme, but this recipe refers to the combination of fresh lemon zest and chopped fresh thyme leaves. The result is a sweet and sunny flavor combination you'll use over and over again.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Unsalted butter : 2 Tbsp
Finely grated zest of lemon : 1
Fresh thyme, chopped : 1 tsp (or dried thyme : 1/2 tsp)
Egg : 1 large
Milk : 2 Tbsp
Vanilla extract : 1 tsp
Granulated Sugar : 1/4 cup
All purpose flour : 6 Tbsp or (1/4 cup+2 Tbsp)
Baking soda : pinch
Kosher salt : pinch

Method :

Place the butter, lemon zest, and thyme in a mug and microwave for 20 seconds until the butter is melted.
Whisk in the egg with a fork.
Stir in the milk, vanilla, and sugar.
Add the flour and salt.
Beat the batter until smooth.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : whipped cream, lemon curd, equal parts whipped cream and lemon curd folded together, candied lemon zest, sliced almonds, or fresh berries.

Variations : All ground , freshly toasted anise seeds to the zest and thyme mixture for a delicious, Catalan-inspired taste.

Serve your cake hot with your choice of topping.
Enjoy your dish :)
Thank you, do post your comments !!!

Green tea mug cake

Matcha (or maccha) is the finely powdered green tea used in Japan's cherished tea ceremony. It is also commonly used as a flavouring in a number of food preparations, including noodles, ice cream, and confectionery. The tea is bitter, and during the tea ceremony it is consumed with a small wagashi sweet. Here, the effect is simulated by turning the tea itself into a sweet.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Egg : 1 large
Vegetable oil : 2 Tbsp
Matcha powder : 1 tsp
Milk : 2 Tbsp
Vanilla extract : 1/2 tsp
Granulated Sugar : 1/4 cup
All purpose flour : 6 Tbsp ( 1/4 cup+ 2 Tbsp)
Baking soda : pinch
Kosher salt : pinch

Method :

In a large mug , whisk together the egg, oil, and matcha with a fork.
Stir in the mil, vanilla and sugar.
Add the flour and salt.
Beat the batter until smooth.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Note : Instant tea powder is milder than matcha, and often presweetened. You may use it in place of the matcha in this recipe, but reduce the granulated sugar to two table spoons.

Serve your cake hot with your choice of topping.
Enjoy your dish :)
Thank you, do post your comments !!!

Choclate - Pasilla chile mug cake

The chocolate and chile combination has an ancient and noble history. The Aztecs combined them in Xocoatl, and the resulting warrior's drink was coveted, and eventually pinched, by the conquistadors. If you don't have any chile paste lying around, try another hot sauce. Chipotle paste is smokier, while sriracha and Tabasco sauces offer a more acidic effect.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Egg : 1 large
Vegetable oil : 31/2 Tbsp
Milk : 31/2 Tbsp
Vanilla extract : 1/4 tsp
Brown Sugar : 1/4 cup packed
Pasilla chile paste : 1 to 3 tsp
All purpose flour : 6 Tbsp ( 1/4 cup+2 Tbsp)
Baking soda : pinch
Unsweetened cocoa powder : 2 Tbsp
Kosher salt : pinch

Method :

In a large mug, whisk together the egg and oil with a fork.
Stir in the milk, vanilla, chile paste, and brown sugar.
Add the flour, cocoa, and salt.
Beat the batter until smooth.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : whipped cream, creme fraiche, chocolate cinnamon sticks, cajeta caramel, or a sprinkle of cinnamon.

How to make your own pasilla chile paste :
To make your own chile paste, toast dried pasilla chile pods briefly in an oven, or in a dry skillet on the stovetop, until just soft to the touch. Let them cool, then remove their stems and seeds. Cover them with hot water and set them aside to macerate for 30 minutes. Drain, reserving the water , then puree the chiles in food processor or bender, adding back the liquids as necessary. (Reserve the remaining liquid to make rice for your next taco night.)

Serve your cake hot with your choice of topping.
Enjoy your dish :)
Thank you, do post your comments !!!

Root beer float mug cake

Traditionally brewed from sarsaparilla or sassafras roots, today's root beer is an amalgam of dozens of flavors, including vanilla, cinnamon, nutmeg, molasses, licorice, fenugreek, and hops. For authenticity, top this one with a scoop of vanilla ice cream.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Unsalted butter, softened : 2 Tbsp
Egg : 1 large
Brown sugar : 2 Tbsp
Root beer : 3 Tbsp
Root beer extract or pure vanilla extract : 1/4 tsp
All purpose flour : 6 Tbsp ( 1/4 cup+2 Tbsp)
Baking soda : pinch
Kosher salt : pinch

Method :

In a large mug, whisk together the butter and sugars with a fork.
Stir in the egg, root beer, and extract.
Add the flour, spices, and salt.
Beat the batter until smooth.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : Vanilla ice cream, whipped cream, or marsh mellow fluff.

Note : Root beer extract will really pump up the flavor of this cake. Larger supermarkets or confectionery stores often carry it, or it can be found on line.

Serve your cake hot with your choice of topping.
Enjoy your dish :)
Thank you, do post your comments !!!

Devil's food mug cake

The name of this cake comes form the devilishly reddish tinge created when cocoa powder is mixed with baking soda. This effect doesn't work with the self-rising flour, so for this recipe we are using regular all-purpose flour.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Egg : 1 large
Vegetable oil : 3 1/2 Tbsp
Buttermilk : 3 1/2 Tbsp
Vanilla extract : 1/4 tsp
Granulated Sugar : 1/4 cup
All purpose flour : 1/4 cup
Baking soda : 1/8 tsp
Unsweetened cocoa powder : 2 Tbsp
Kosher salt : pinch

Method :

In a large mug, whisk together the egg and oil with a fork.
Stir in the buttermilk, sugar , and vanilla.
Add the flour, cocoa, baking soda, and salt.
Beat the batter until smooth.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : whipped cream, Chocolate ganache, vanilla frosting, chocolate sauce, caramel sauce, shaved chocolate, raspberry sauce, or chopped nuts.

Note : If you don't care about the reddish brown color, omit the baking soda and use self-rising flour instead. The flavor is indistinguishable.

Serve your cake hot with your choice of topping.
Enjoy your dish :)

Thank you, do post your comments !!!

Mexican chocolate mug cake

Mexican chocolate is a coarse, sweet, cinnamony disk used to make Mexico's traditional hot chocolate, and the savory sauce called mole. The flavor is superb, but it is not meant to be eaten ot of hand, because the sugar is gritty and undissolved. It is available in most supermarkets and Mexican markets, nit of you can't find it, simulate it by adding 1/8 tsp of cinnamon to 1/4 cup of semi sweet chocolate chips.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Unsalted butter : 2 Tbsp
Mexican chocolate, chopped : 1/2 wheel
Egg : 1 large
Milk : 3 1/2 Tbsp
Vanilla extract : 1/4 tsp
Brown Sugar : 1/4 cup packed
Unsweetened cocoa powder : 2 Tbsp
All purpose flour : 2 Tbsp
Baking soda : pinch
Kosher salt : pinch

Method :

Combine the butter and Mexican chocolate in a large mug.
Microwave for 30 to 60 seconds until melted.
Whisk with a fork to combine, then whisk in the egg.
Stir in the milk, vanilla, brown sugar, and cocoa.
Add the flour and salt.
Beat the batter until smooth.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : whipped cream, crema, caramel sauce, cajeta, shaved chocolate, a dusting of ground cinnamon, or chopped peacans.

Note : If you are simulating Mexican chocolate by adding cinnamon to chocolate, be sure to pick the right cinnamon. There are actually tow types of bark sold as cinnamon; cassia, which is very hard, and difficult to break or grind, and cinnamon ( sometimes called Mexican cinnamon), which is very brittle. Most ground cinnamon sold in the United States comes from cassia bark. But true cinnamon is the one used in Mexican chocolate. It has a spicier flavor. like the "red-hot" candies, and it is readily available in sticks at Mexican markets. It is very easy to pulverize in a coffee grinder or mortar.

Serve your cake hot with your choice of topping.
Enjoy your dish :)

Thank you, do post your comments !!!

Black forest mug cake

This classic chocolate-cherry cake was known originally as schwarzwalder kirschtorte. It was named for the distilled cherry brandy kirschwasser, used to flavor the cake, which hails from the schwarzwald (black forest) mountain range in southwestern Germany. The brandy's distinct flavor is created by distilling not only the cherry fruit, but also the pits, which lend a nutty essence to the finished product.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Chopped cherries : 1/4 cup
Kirschwasser, brandy, or rum : 2 Tbsp
Egg : 1 large
Vegetable oil : 3 Tbsp
Sour cream : 3 Tbsp
Vanilla extract : 1/4 tsp
Granulated Sugar : 1/4 cup
Unsweetened cocoa powder : 2 Tbsp
All purpose flour : 1/4 cup
Baking soda : pinch
Kosher salt : pinch
Sweetened whipped cream : 1/2 cup
Shaved chocolate : 2 Tbsp

Method :

In a large mug, combine the cherries and kirsch.
Microwave for 20 seconds to warm through. Set aside.
In a second mug, whisk together the egg and oil with a fork.
Stir in the sour cream, vanilla, and sugar.
Add the cocoa, flour, and salt.
Beat the batter until smooth.
Fold in the cherries and kirsch.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Top each cake with a dollop of sweetened whipped cream and garnish with shaved chocolate.

Serve your cake hot with your choice of topping.
Enjoy your dish :)

Thank you, do post your comments !!!

Chocolate mayonnaise mug cake

Mayonnaise is an all-American cake ingredient, first popularised during World War II when rationing eliminated many items from the baker's pantry, including butter. As a result, mayonnaise companies capitalized on the idea, and began printing mayonnaise cake recipes in booklets and on their labels.

Preparation time : 10 mins
Makes : 1 Mug Cake

Ingredients :

Mayonnaise : 1 Tbsp
Water : 2 Tbsp
Vanilla extract : 1/2 tsp
Granulated Sugar : 3 Tbsp
Unsweetened cocoa powder : 1 Tbsp
All purpose flour : 1/4 cup
Baking soda : pinch
Kosher salt : pinch

Method :

In a large mug, whisk together the mayonnaise and sugar with a fork.
Stir in the water and vanilla.
Add the cocoa, flour and salt.
Beat the batter until smooth.
Microwave  separately for 1 to 2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : whipped cream, chocolate whipped cream, creme fraiche, chocolate sour cream frosting, chopped nuts, shaved chocolate, or fresh fruit.

Serve your cake hot with your choice of topping.
Enjoy your dish :)

Thank you, do post your comments !!!

Deep dark chocolate mug cake

This mug cake is rich and moist- more like a brownie than a cake. It is perfect frot he truly serious chocoholic. (Although, it's worth nothing that there is no such thing as "chocohol")

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Unsalted butter : 2 Tbsp
Dark chocolate chips : 1/4 cup
Egg : 1 large
Buttermilk : 3 1/2 Tbsp
Vanilla extract : 1/4 tsp
Granulated Sugar : 1/4 cup
Unsweetened cocoa powder : 2 Tbsp
All purpose flour : 2 Tbsp
Baking soda : pinch
Kosher salt : pinch

Method :

Combine the butter and chocolate chips in a large mug.
Microwave for 30 to 60 seconds until melted.
Add the egg, and whisk it in with a fork.
Stir in the buttermilk, vanilla, sugar, and cocoa.
Add the flour and salt.
Beat the batter until smooth.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : whipped cream, chocolate whipped cream, creme fraiche, ganache, orange segments, fresh berries, or shaved chocolate.

Serve your cake hot with your choice of topping.
Enjoy your dish :)

Thank you, do post your comments !!!

Chocolate turtle mug cake

This might sound unusual, but herbs have long been poplar with pastry chefs. Rosemary's distinctive woody, pine-sage aroma is usually paired with stronger flavors that won't be overpowered. But with a light touch, rosemary can beautiful perfume sweet dishes.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Egg : 1 large
Vegetable oil : 3 1/2 Tbsp
Milk : 3 1/2 Tbsp
Vanilla extract : 1/4 tsp
Granulated Sugar : 2 Tbsp
Unsweetened cocoa powder : 2 Tbsp
All purpose flour : 1/4 cup
Baking soda : pinch
Kosher salt : pinch
Caramel sauce : 2 Tbsp
Toasted pecan pieces : 1/4 cup

Method :

In a large mug, whisk together the egg and oil with a fork.
Stir in the milk, sugar, and vanilla.
Add the cocoa, flour , and salt.
Beat the batter until smooth.
Swirl in the caramel sauce and pecans.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : whipped cream, caramel cream, creme fraiche, chopped nuts, chocolate sauce, caramel sauce, vinegar-caramel sauce, salted caramel sauce, or candied pecans.

Serve your cake hot with your choice of topping.
Enjoy your dish :)

Thank you, do post your comments !!!

Chocolate - Raspberry mug cake

Chocolate and raspberries are a classic pair. The tangy, tart fruit cuts through the rich chcolate for a perfect balance.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Unsalted butter : 2 Tbsp
Dark chocolate chips : 1/4 cup (semi sweet or bitter sweet)
Egg : 1 large
Milk : 3 1/2 Tbsp
Vanilla extract : 1/4 tsp
Granulated Sugar : 1/4 cup
Unsweetened cocoa powder: 2 Tbsp
All purpose flour : 2 Tbsp
Baking soda : pinch
Kosher salt : pinch
Fresh or frozen raspberries : 1/4 cup

Method :

Combine the butter and chocolate in a large mug.
Microwave for 30 to 60 seconds until melted.
Whisk with a fork to combine, then whisk in the egg.
Stir in the milk, vanilla, sugar, and coca.
Add the flour and salt.
Beat the batter until smooth.
Fold in the raspberries.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : whipped cream, chocolate whipped cream, chocolate ganache.

Serve your cake hot with your choice of topping.
Enjoy your dish :)

Thank you, do post your comments !!!

White chocolate mug cake

This basic white batter uses buttermilk to cut through the richness, and highlight the vanilla. Sour cream and plain yogurt have the same effect, so feel free to experiment with the dairy potiton of this recipe.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Unsalted butter : 2 Tbsp
Chocolate chips : 1/4 cup
Egg : 1 large
Buttermilk : 3 1/2 Tbsp
Vanilla extract : 1/4 tsp
Granulated Sugar : 2 Tbsp
All purpose flour : 5 Tbsp (1/4 cup + 1 Tbsp)
Baking soda : pinch
Kosher salt : pinch

Method :

Combine the butter and white chocolate chips in a large mug.
Microwave them form 20 to 40 seconds until melted.
Whisk with a fork to combine, then whisk in the egg.
Stir in the buttermilk, vanilla, and sugar.
Add the flour and salt.
Beat the batter until smooth.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : Creme fraiche, whipped cream,vinegar caramel sauce, espresso chocolate sauce, fruit sauce, fresh berries, orange, or grapefruit supremes.

Variations : To enhance the acidity, replace the sugar with 2 tablespoons honey. Honey is sweetner than granulated sugar, but it also has a little acidic bite.

Serve your cake hot with your choice of topping.
Enjoy your dish :)

Thank you, do post your comments !!!

Black cherry mug cake

The dark, bittersweet black cherry has a sharper flavor than lighter sweet cherries like the Bing. Their acidity makes them great for baking, when the addition of sugar to a batter gives just the right balance.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Unsalted butter : 2 Tbsp
Pitted fresh or canned black cherries : 1/2 cup
Egg : 1 large
Sour cream : 1 Tbsp
Vanilla extract : 1/4 tsp
Granulated Sugar : 1/4 cup
Cocoa powder : 2 Tbsp
All purpose flour : 1/4 cup
Baking soda : pinch
Kosher salt : pinch

Method :

Combine the cherries and butter in a large mug.
Microwave for 30 seconds until the butter is melted.
Whisk in the egg with a fork.
Stir in the sour cream, vanilla, and sugar.
Add the cocoa, flour and salt.
Beat the batter until smooth.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : whipped cream, cherry glaze, kirsch-cherry sauce made with reserved cherry syrup, kirsch-flavoured hard sauce, shaved chocolate, unsweetened cocoa powder, or confectioners' sugar.

Variations :
Blackberry mug cake : Substitute blackberries for cherries,and add a dash of creme de cassis (black currant liqueur) if you've got any on hand.
Serve your cake hot with your choice of topping.
Enjoy your dish :)

Thank you, do post your comments !!!

Citrus - bay laurel mug cake

Bay is usually remembered as that annoying leaf your mom always forgets to pull out of the stew. But the piney aroma of the leaf sweetens as it dries, and becomes a lovely accompaniment to fruits. Pulverize dry bay leaves in a coffee mill to create a fine, aromatic powder.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Egg : 1 large
Vegetable oil : 3 Tbsp
Pulverized bay leaves : 1/2 tsp
Freshly grated lemon zest : 1
Fresh orange juice : 1 Tbsp
Fresh lime juice : 1 Tbsp
Milk : 1 Tbsp
Granulated Sugar : 1/4 cup
All purpose flour : 6 Tbsp (1/4 cup + 2 Tbsp)
Baking soda : pinch
Kosher salt : pinch
Citrus segments : 1/4 cup

Method :

In a large mug, whisk together the egg, oil, and bay with a fork.
Stir in the zest, juices, milk, and sugar.
Add the flour and salt.
Beat the batter until smooth.
Fold in the citrus segments.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : whipped cream, lemon curd, confectioners' sugar, or candied citrus zest.

Variations : Bay mug cakes taste lovely with berries and stone fruits, too. Increase the milk to 3 tablespoons, omit the zest and juice, and replace the citrus segments with the stone fruit of choice.

How to segment citrus :
 The supreme is the very best part of the citrus. To get it, slice the top and bottom off the citrus fruit so it stands up straight and doesn't roll. With a sharp knife, slice from the top of the fruit to the bottom, removing the rind and the pith all the way around the fruit. The brightly coloured inner fruit should be exposed, and every bit of clinging white pith should be removed.
 Now, hold the fruit in your hand and slice to the centre on each side of each membrane that divides each section. As you do this, the supremes should fall out. ( They look like naked sections.) A serrated knife works best for this job.

Serve your cake hot with your choice of topping.
Enjoy your dish :)

Thank you, do post your comments !!!

Applesauce mug cake

Apples are available all year, but that doesn't mean they are always good. Their true season is in the early fall, when the varieties abound. The rest of the year your choice is pretty much limited to red or green. To get the best, crisp apple-y flavor out of season, reach for a container of applesauce. There are some great ones on the market, and they add not only flavor, but moisture, to your mug.

Preparation time : 10 mins
Makes : 1 Mug Cake

Ingredients :

Apple sauce : 3 Tbsp
Maple syrup : 3 Tbsp
Vanilla extract : 1/2 tsp
All purpose flour : 1/4 cup
Baking soda : pinch
Ground cinnamon : pinch
Kosher salt : pinch

Method :

In a large mug, whisk together the applesauce, maple syrup, and vanilla with a fork.
Add the flour, cinnamon, and salt.
Beat the batter until smooth.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : whipped cream, sour cream, penuche frosting, maple frosting, maple glaze, apple glaze, cinnamon-sugar, or candied walnuts.

Variations : This cake will work similarly with any thick fruit puree. Try it with pureed pear, prune, pumpkin, or sweet potato.

Note : You can spice this cake up with the addition of the typical "pumpkin pie spice", or your own blend of cinnamon, nutmeg, cardamom, cloves, and white pepper.

Serve your cake hot with your choice of topping.
Enjoy your dish :)

Thank you, do post your comments !!!