Microwave Theratipal / Palkova

Ingredients:

Sweetened Condensed Milk - 480 ml

Yogurt - 3 tbspns

Ghee/Butter - 1/2 tbspn

Method:

Grease a microwave safe bowl with ghee or butter.

Mix the condensed milk and yogurt. Microwave on high for 10 minutes (for a 1.5kW Microwave Oven) and keep stirring every 60 seconds. After 10 minutes it comes to a theratipal consistency.

Let it cool. 

Recipe Courtesy: Jeyashri's Kitchen

Sending this recipe to Shama's Easy to Cook Recipes and Jagruti's Know Your Dairy - Milk Event

Pineapple Fried Rice

Ingredients:

• 1 can(20 oz) Delmonte pineapple chunks, drained, OR 1+1/2 cups fresh pineapple chunks 
• 3-4 cups cooked jasmine or parboiled rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
• 1/4 cup vegetable stock
• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• 1 red or green chili, thinly sliced, OR 1/4 to 3/4 tsp. dried crushed chili (chili flakes)
• ½ cup frozen peas
• ¼ cup currants OR raisins
• ½ cup roasted unsalted whole cashews
• 3 spring onions, finely sliced
• 1/3 cup fresh coriander
• 2 tbspn olive oil
• Salt - according to taste

Stir Fry Sauce;

• 2 Tbspns soy sauce
• 2 tsp. curry powder
• optional: 1/2 tsp. sugar

Method:

Mix 1 tbspn oil with the rice. Use fingers to separate any chunks into grains. Set aside.

In a cup, stir the soy sauce together with the curry powder.

Drizzle 1 tbspn oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1 tbspn at a time to keep ingredients sizzling).

Add the carrot (if using) and peas. Stir-fry 1-2 minutes, adding more stock if needed.

Now add the rice, pineapple chunks, peas, currents, cashews and salt. Drizzle the soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (makes popping sounds) - about 5 to 8 minutes, or until desired lightness is achieved. 

Tip: Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy. 

Remove from heat. Do a taste-test for salt/flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.

To serve, scoop rice onto a serving platter. Top with spring onions and coriander.

Sending this recipe to The Delmonte Blogger Recipe Carnival and also link to the World Foody

Recipe Courtesy:Thai Food

Yellow Squash Kootu

Ingredients:

Yellow Squash - 2 med, peeled and cut into 1-inch cubes 

Water - 2 cups or more (as req.)

Salt 

To Grind;

Grated Coconut - 1/2 cup

Turmeric Powder - 1/2 tsp

Chili Powder - 1 tsp

Green chili - 1

Cumin Seeds - 1 tsp 

For Tempering;

Oil 

Mustard seeds - 1 tsp

Shallots - 4 -5 (small)

Dried red chili - 2

Curry leaves - few

Grated coconut - 1 Tbspn

Method:

Pressure cook squash with water and salt till 1 whistle or in a medium pot, cook the squash in water mixed with the salt for 8 to 10 minutes or until they are soft. 

Mash the cooked squash with any remaining water with the back of a spoon and set aside.

Meanwhile grind the contents under coconut mixture in to smooth paste (with little water as possible). Add the coconut paste to the cooked squash. 

Mix well and cook for 2 -3 minutes, until the coconut mixture has blended in. Remove from the heat and set aside.

Heat the oil in a small skillet and splutter the mustard seeds. When they burst, add the rest of the ingredients for tempering. Saute till it is browned. Remove from heat and stir the seasoned oil with the spices into the cooked squash mix.

Serve hot with spicy curries.

Recipe adapted from Foodie Ann's

Microwave Chocolate Cake

1ooth Post!!!

Ingredients:

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

Method:

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. 

Palak Paneer

Ingredients:

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

Method:

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