Wednesday, 26 November 2014

Eggless Whole wheat Carrot Mug Cake



Cooking and blogging has become an integral part of my life today. After blogging for 365 days continuously, I thought I will be taking a break but I'm simply hooked onto it. I will tell you the secret that I can't stay away from blogging as I love talking to you all through my blog sharing my daily joy and sorrows. I also received an email this morning from India books of Records that they have featured my record in their gallery. Click here to check my record and you can also check My Achievement section to know more details. I have to thank God for showing me the way to share my love for food. I also thank each one of you for the continuous love and support. 

I had been busy since morning with household activities and when my little boy asked for cake, I could not stop myself from again getting into the kitchen and churning something to treat him. He's a sweet boy who has filled my life with so much joy and happiness. I was not in a mood to bake a complete cake today and decided to make a mug cake for a quick treat. As always, he thanked me with his hugs and kisses and i could not have asked for more..

This quick treat is filled with goodness of fresh carrots and walnuts and you can always enjoy it over a cup of tea/coffee..


Serving - 1 mug Ingredients:

Whole wheat Flour - 4 tbsp
Powdered Sugar - 3 tbsp
Finely shredded carrot - 2 tbsp
Milk - 2 tbsp
Baking powder - 1/4 tsp
Pinch of salt
Cooking oil - 1 tbsp
Vanilla essence - 1/4 tsp
Chopped walnuts - 2 tbsp




Method:

1) Add all dry ingredients - wheat flour, sugar, baking powder, salt  in a bowl and mix it well.
2) Add shredded carrot, milk, cooking oil, vanilla essence and mix it well. Add the nuts and give a quick stir
3) Grease a microwave safe mug with oil and pour the batter in the mug.  Microwave it for 1 minute at high 900W.
4) Again microwave it for a 30 seconds at 600W. Insert a toothpick to check if its done. If toothpick does not come out clean, microwave for 30 seconds more. 
5) Remove from the microwave and let it cool down completely.


Enjoy with your family and friends :) <3

Tips:

1) You can add 1-2 tbsp of milk if you feel the batter is too dry. 
2) You can replace walnuts with your choice of nuts like almonds, cashew or even raisins.


Monday, 24 November 2014

Nellikai Thokku / Gooseberry Instant Pickle / Grated Amla Pickle


I love pickles and love making pickles at home. You can check my collection of Pickles by clicking here. My husband bought these gooseberries few days back and I have been thinking of pickling them but could not get any time. Finally, I got the gooseberries out of refrigerator today and decided to make some instant pickle. 




I also recently received Sesame oil sample from Aadimaa (Angammal Agro Foods) and wanted to use it for review. Sesame oil is widely used all over India for cooking. It is specially used in day-to-day cooking in South India for making dosa, seasoning, curry etc. Sesame oil is also very popular for its health benefits, skin and hair. I liked the product, packaging and Thank Aadimaa for sending the sample. You can connect with them and know more details about this product at - https://www.facebook.com/angammalagro



So, coming onto the recipe for this instant pickle. This is sweet and spicy pickle which goes really well with curd rice, stuffed parathas, theplas

Ingredients: 

Gooseberries / Nellikai - 20
Red chilli powder - 3 tbsp
Mustard seeds - 1 tbsp
Fenugreek seeds - 1 tsp
Turmeric powder - 1 tsp
Grated Jaggery - 1/3 cup
Asafoetida - a generous pinch
Salt to taste
Sesame Oil - 1/2 cup (used Aadimaa sesame oil)

Method:

1) Dry roast fenugreek seeds for 2 minutes on low flame and when it cools down grind it to a fine powder.
2) Wash and wipe the gooseberries with a clean cloth. Scrape them and keep it aside.
3) Heat oil in a frying pan and add asafoetida and mustard seeds. 
4) When mustard seeds crackle, add grated gooseberry and saute till they become soft. 
5) Add turmeric powder, chilly powder, salt to taste, jaggery and mix well. 
6) Keep stirring for few minutes till oil starts separating on the edges.
7) Once the pickle cools down completely, transfer it in an airtight container.