Wednesday, August 29, 2012

Microwave Chocolate Cake

1ooth Post!!!

All Purpose Flour - 4 tbspns
White Granulated Sugar - 4 tbspns
Baking Powder - 1/2 tsp
Egg - 1
Unsweetened Cocoa Powder - 2 1/2 tbspns
Milk - 3 1/2 tbspns
Vanilla Extract - 1/2 tsp
Oil - 3 1/2 tbspns

Combine egg, milk, vanilla extract and oil in a bowl. Add the flour, sugar, baking powder, cocoa powder. Whisk well with a fork until smooth. Grease a microwave safe bowl with a non stick  spray. Pour the batter into the bowl and microwave on high for 1 minute 30 seconds for a 1.58kW microwave oven. 
Cooking time varies depending upon the microwave oven. Refer note below.

Note:  Do not overcook. They continue to cook even after the oven is switched off or the dish is taken out. This is known as the "standing time" So if you cook the cake till it is fully done as in a conventional oven, it turns hard while cooling because it continues to cook. This is one of the most common mistakes. So the testing for "done" is slightly different for cakes in a microwave oven. When the specified time is over, the cake may look slightly moist with few wet spots. These dry out during the standing time. Also, cakes do not brown in microwave mode. So do not look for color. When the specified time is over, if the cake is obviously wobbly or not set, cook it for a minute or two more. But if looks just moist, let it stand for 10 minutes. If it is still wet or moist, cook it for 1-1 ½ minutes more. 

Thursday, August 23, 2012

Palak Paneer


Spinach - 1 12 oz pkt washed and chopped (about 4 cups packed)
Paneer - 1 1/2 cups cubed
Cumin seeds - 1 tsp
Asafoetida - a pinch
Oil - 2 tbspns
Onions - 1 big, finely chopped
Ginger garlic paste - 1 tsp
Tomato - 1 medium, finely chopped 
Sugar - 1/2 tsp
Garam Masala - 1 tsp
Cumin Powder - 2 tsp
Coriander Powder - 2 tsp
Red Chili Powder - 1 tsp or to taste
Salt -  to taste
Turmeric Powder - 1/2 tsp
Evaporated milk/whole milk  - 1 cup

Boil the spinach with 1 cup water and sugar in a microwave or stove top for 7 - 8 minutes stirring once in between. Coarsely blend cooked spinach, don't make a puree.
In a non-stick frying pan, heat 1 tbspn oil.  Add in the paneer cubes and let them cook till they are golden brown. Remove from the pan and drain on a paper towel.
In the same pan heat the remaining 1 tbspn oil. Once the oil is hot, add in the cumin, asafoetida and onions. Stir and cook for 3 - 4 minutes. Add in the ginger-garlic paste and mix. Cook for another 4 - 5 minutes.
Add in the tomatoes and 1/4 cup water. Cover and cook till the oil separates from the mixture. Add the coriander, cumin and turmeric, red chili powder.
Add in the spinach. Cover and cook for 4 - 5 min. Be careful as it splutters a lot. Add in the evaporated milk. Mix and cook for another 5 - 7 minutes, stirring in between. 
Now add the garam masala and paneer and let it simmer for 2-3 minutes. Serve hot with roti or pulao.

Recipe Courtesy: USMasala

Thursday, August 16, 2012

Banana Nutella Swirl Bread

  • 1/2 cup butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 3 very ripe bananas, mashed
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon(optional)
  • 1/4 teaspoon salt
  • 3 teaspoons baking soda
  • 2 1/4 cups all-purpose flour
  • 10 tablespoons nutella
  1. Preheat oven to 300 degrees F (150 degrees C). Grease two 7×3 inch loaf pans or line with parchment paper.
  2. In a large bowl, cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda, and flour. Divide into prepared pans. Drop 5 tablespoons of nutella, on top of each loaf, spacing it evenly across top. Then using a knife, swirl the nutella into the batter a few times. Careful not to swirl too much.
  3. Bake for 1 hour, until a toothpick inserted in center comes out clean.

Recipe Courtesy: Kirbie Cravings

Tuesday, August 7, 2012

Peanut Butter and Nutella Swirl Cookies

  • 1/2 cup unsalted butter, softened
  • 3/4 cup smooth peanut butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • 1/4 cup Nutella
  1. Preheat oven to 350 degrees.
  2. Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well combined.
  3. Combine flour, baking soda and salt in a large measuring cup or bowl. Slowly stir in to the peanut butter mixture.
  4. Drop spoonfuls of Nutella on top of the dough and swirl it through the dough with a butter knife.
  5. Chill the dough for 15 minutes in the refrigerator.
  6. Roll into balls by hand.
  7. Place the balls of dough on a parchment lined cookie sheet.
  8. Use a fork to lightly press the balls down and make a criss-cross pattern.
  9. Bake until the edges are very lightly browned, about 7 to 10 minutes.
  10. Allow to cool for 2 minutes on the cookie sheet before transferring to a cooling rack.

Recipe Courtesy: The Sweetest Kitchen