2 min eggless cup cake

Refer "HOMELY FOOD" for the recipe here. i just loved the simplicity of the recipe and tried these in my oven safe bowls. They were almost doubled in size to my surprise.                                                                   

                                                                        3 tsp of maida

 3/4 tsp baking powder

1/8th tsp baking soda

1/8th tsp salt

2 tsp sugar

1 tsp vanilla essence

1 tsp cocoa powder

1 tsp drinking chocolate powder

1 tsp chopped cashew

1 tsp chopped almond

1 tsp tutti frutti

1 tsp oil

2 tsp milk

These cupcakes can be done very easily in no time, Just mix up everything well, bake and serve.

1.Mix up all the ingredients in a cup or bowl (that is oven safe). 

The mixture should be a bit thick as shown above, i added cashews, almonds and tutti frutti and replaced instant coffee powder(as in the recipe link) with a spoon of drinking chocolate.



2.Preheat the oven at 200deg temp for 10 min and bake the cupcakes at 180deg temp for 13-15 min. You will know when they are done by the texture and smell itself.

Remove the tray from the oven let cool for sometime and serve as it is. You will surely get surprised as it tastes so good as if you have spent a lot of time preparing it.

These can be made in any moulds (read ovensafe)

i also referred to the recipe here @ sharmispassions.com for the otg timings and temperature. she has a wonderful post about how to use an otg and the baking essentials for newbie bakers.

This post goes to "- Try my recipes & giveaway-" hosted by meena of  "HOMELY FOOD"

  bookmarked recipe event by pallavi and swathi of zesty southindiankitchen

 

 

GHEE RICE

i had finally mustered the courage to buy basmati rice.......bought india gate super basmati rice and started googling for a simple rice dish to start with......i cudnt click pics....but made sure to note the recipe here for future reference as it turned out very good..the recipe is a combination of instructions from diff sites...

recipe source
vahchef and some other random rice recipes

Ingredients...

1 cup basmati (2 cups water)
ghee or butter ( around 1/2 cup)  i used both
onions(thinly sliced)-3(reserve some of them for topping)
green chillies - 3
ginger and garlic (minced)-1 tsp
mint leaves - 3 tsp
coriander leaves - 2 tsp
salt- to taste
cashews- as you like

masala items...

shahjeera(fennel)- 1 tsp
cumin seeds - 1tsp
cloves-3
cinnamon- 1 inch
cardamom-3
bay leaf-2
star anise-1
mace-1 flower
marathi moggu-1

1. Clean the rice 2 or 3 times and soak for around 40 min(soaking time varies.. depends on the quality of rice.. follow as per instructions on the packet).drain .add ghee to a pan and fry the rice grains slightly and keep aside
2. now add some butter to the pan fry the items under masala items carefully without burning them. add some more ghee and add onions and green chillies, minced ginger and garlic paste, pudina leaves, coriander leaves,saute till onions turn pink, add 2 cups of water....when water starts boiling...add the rice and salt,mix well and transfer to a rice cooker...(thats what i do as i dont know cooking it on stovetop....)...after 5 min open the lid...mix lightly and close the lid...it may take around 10 minutes or less...
3. again add ghee to the pan...roast a few cashews..set aside ...and fry the remaining onions till light brown colour..open the rice cooker...take the cooked rice in a wide basin...add fried cashews and onions along with the remaining ghee...fluff gently with a fork....mix well gently....yummy flavourful ghee rice is ready

serve with any spicy curry or even simple raitha is a good combo...

Linking this to My culinary trial room

tomato soup(updated with step by step pics)

this is from "332 recipes from sanjeev kapoor"- ebook...
dont go by the picture...the soup tastes far better than those served in restaurants...

Cut tomatoes,add a spoonful of moong dal( i add carrots, a piece of beetroot, a bay leaf and a star anise, pepper), and boil on the stove top till the moong dal splits( i keep in the pressure cooker for 2 whistles)... cool completely, blend in a mixer and strain...
Add butter to the pan, add onions(cut into small pieces), saute till pink in colour, add the strained liquid, let boil, add salt and pepper.....add a spoon of corn flour dissolved in water, stir well and add a cup of milk to the boiling soup....taste for salt and pepper and add more if necessary.....add a pinch of sugar....it takes the soup to another level.....
i hav done this many times and it tastes really good with the butter fried onions...

onions to be sauted pink in butter

left over pulp

strained liquid

sugar

salt

freshly ground pepper

cronflour mixed with water

cornflour and milk added to the soup

i posted this tomato soup for zesty palette's "new u" event.

updated the recipe with step by step pics for "lets cook for kids" event by "simply.food" here

vegetable fried rice....

Chop the veggies of your choice evenly....

i half boil the veggies before adding it to the rice...i steamed them for a few min in rice cooker

Add simple spices like fennel seeds,cloves,cardamoms,pepper,bay leaf,add onions saute till light brown, add veggies and to keep them crisp, just fry for a few min(they are already slightly cooked), add the cooked rice(one of the bloggers says cooled or refrigerated cooked rice is the best for this), a little of soya sauce,salt, pepper and a little garam masala powder. I add ghee roasted bread pieces,cashews too.. the colour turned out dark because of the soya sauce..but tasted good

fried rice goes to
lets cook by tickling palates