Monday, June 12, 2017

Vegan Chocolate Peanut Butter Mug Cake - Microwave Cake

I was totally blank on what to post today. This happens when you either have too many choices or none. In my case, i was somewhere in the middle. I have one post in my drafts but wasn't sure will it fit under this theme, so i wanted to make something else, but was afraid of the sugar. Yes, my kids don't want to eat sweets, and it is only me and my hubby, forced to finish, sometimes it is only my hubby. 
Last week i made mango payasam twice, it was for a get together at home, so it got over in no time.  I made a delicious mango tart for my kiddo's birthday and it too was a great hit with my friends. As usual, i didnt take any pics of the mango tart,  ow have to wait for another gathering to make it, as i have been strictly warned by my better half, not to utter the word dessert!
So with situation like this, what to make the for day 3?? Both the kids started a liking for peanut butter, so i made this quick mug cake with peanut butter for their evening snack. Needless to say, tummy happy, mummy also happy!
The pictures are taken with my iphone, was in a hurry to serve them, will try to do again some other time.

Ingredients
3 tbsp whole wheat flour
2 tbsp cocoa
3 tbsp sugar /brown sugar/ or powdered jaggery(i used jaggery)
1 tbsp oil
5 tbsp water
1 tbsp peanut butter
1/4 tsp baking powder
1 tbsp chocoalte chips(optional)

Method 

  • In a small bowl, combine  flour, cocoa, sugar, baking powder, give it a brisk stir or use a whisk to combine. Add chocoalte chipsto
  • To this add water and oil and mix. Now add half the cake mixture to a microwave safe mug, add peanut butter and top it with the remaining cake batter.
  • Place the mug in the microwave and cook at high for a 1 minute and 20 seconds.  Remove and serve it warm along with your evening coffee

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Sunday, June 11, 2017

Oats and Almond Bites

Enjoying a dessert guilt-free, has become almost next to impossible. Not that i m afraid of the calories, but when compared to the amount of hardwork that goes in losing an inch or a kilo off your hips, it is definitely worth to shake your head signalling a No!
I cannot be on a diet, so i try to restrict myself to healthy options. Like this oats and almond bites, though i hardly eat one in a day, but when i did, i dont feel bad or fret or don't have to give explanation to the watchful eyes of my dear hubby! 
These delicious almond and oats bites, can be made lil more delicious by adding some cocoa or some chopped chocolate while shaping them. You can also roll them in some chopped pistachios or cocoa or toasted coconut to make them more atttractive. They make a great gift for any occasion. 

Ingredients(Makes around 20, depending on the size)
1 cup almonds
1 cup quick cooking oats
1/2 cup dessicated coconut
15-18 nos dates, seeds removed
2 tbso chia seeds (optional)
2 tbsp coconut oil
Method
  • Toast almonds, oats and dessicated coconut separately in the microwave. To do this, take a microwave safe plate, spread the almonds, microwave high for 2 minutes, stop and stir after 1 minute.
  • Remove the almonds to another plate. In the same plate, add oats and microwave high for a minute. Remove it to the same almonds plate. Likewise toast dessicated coconut for 30 seconds.
  • Let the ingredietns cool completely. While they are resting, let us get the dates ready. If using dates with seeds, remove the seeds. Now take almonds, oats and dessicated coconut in a mixer and pulse them together to a coarse powder. Then add pitted dates to this mixture and pulse again in gaps for a minute, so it comes together like a ball.
  • Finally add the coconut oil to mixture, pulse once more and remove it to a flat plate. add chia seeds to it and start making small ping-pong sized balls. Store them in an air-tight container, i prefer to refrigerate as it contains coconut and in this hot climate, didnt want to take the risk. 

Saturday, June 10, 2017

Jackfruit Appam - Millet Appam using Jackfruit - Jackfruit Abelskiver using millets

Appam/Abelskiver, small soft fluffy clouds of deliciousness. These cute lil stuff can be made into savory or sweet. Though we make savory ones regularly with leftover dosa batter, these sweet ones are really special. 
The Neiappam, which we make during Kaarthigai, likewise jackfruit appams, a real delicacy. I call it Dessert fit for Kings. We rarely get a good haul of jackfruits here. Nothing can beat the taste of, what we get back home. I was lucky to get a good share of jackfruit this year at the nearby grocery store. The aroma of the fruit fills the whole supermarket, that is how i got to pick up some good ripened, delicious jackfruits last month. 

After devouring to our hearts content, i wanted to make some sweets with them. The first thought was to make chakka pradaman, a delicious pudding with jackfruits, but i couldn't save that fruit needed for the pudding, so settled for this sweet abelskiver/appam. Made this as a weekend snack, even my neighbours came in, asking what i special i m making! That is the sweet aroma of the fruit, when it is mixed with jaggery/palm jaggery it becomes more divine.
The traditional method to make this to deep fry it in oil, making it in the abelskiver pan, makes it more healthy and uses very little fat.

Ingredients (make around 40-45 appams)
1 cup foxtail millet
4 nos jackfruit pieces, seeds removed, chopped
3/4 cup powdered jaggery
2-3 tbsp rice flour 
4 nos cardamom pods
1/4 tsp baking soda
ghee/oil for frying the appams
Method

  • Wash and soak the millet in water for 2-3 hours. After the said time, drain the water, take the millets along with jackfruit pieces, cardamom, jaggery into mixer.
  • Grind it smooth without adding water. Remove the batter to another vessel. Let it sit for 10 minutes. To this add rice flour and baking soda and whisk well to combine.
  • Heat a paniyaram pan/Abelskiver pan, keep the flame simmer, add a drop of oil/ghee in each hole of the paniyaram/abelskiver pan, pour batter upto 3/4th of each hole. 
  • Add another drop of oil/ghee on each hole, cover and cook for 2-3 minutes. Keep the flame simmer all through. 
  • After 2 or 3 minutes, remove the cover, using a fork and turn each appam/abelskiver to the other side. Cook for another 2-3 minutes. Remove it to another serving bowl. Repeat the same with the rest of the batter.
  • Serve it warm. Leftovers can be refrigerated. If serving from the fridge, reheat in the microwave for 10 seconds and serve warm to enjoy the juicy flavors.

Tuesday, June 06, 2017

Agua de Jamaica - Hibiscus Tea

A recipe which i wanted to try a long time ago, for which i got ingredients an year ago, happened only yesterday. Strange, isn't? I can hear you all say Lazy!
I fell in love with the color of the drink and wanted to try it, but never happened all these days. One of the reasons i chose latin-american cuisine, is to try this pretty drink.
It is simple, gorgeous drink to make. Boil water, add dried flowers and let it steep. That's it. No recipe at all. This tea can also be made with fresh flowers. Will update the post, once i make it with fresh flowers. Additional flavorings like cinnamon and ginger can be added to make the tea flavorsome. The drink is a bit tangy, lemon adds a nice zest to it. If you love tangy and zesty drinks, this is definitely for you.
Medicinally, hibiscus tea has proven to be very helpful in lowering high blood pressure. I cannot assure the above, as i m no professional, but i can assure that is a great drink for summer, serve it chill and enjoy the flavors.

Ingredients (Makes 3 servings)
1/3 cup of dried hibiscus
a small piece of cinnamon stick (1/4 inch)
2 tsp of freshly grated ginger
2 cups of water(divided, one cup chilled)
juice  of half a lemon
2-3 tbsp of sugar (or to taste)
ice cubes to serve
Method

  • Take 1 cup of water in a saucepan, add cinammon stick, ginger and sugar to it. Let it come to a boil. Take it off the stove, add dried hibiscus flowers to it. Keep it covered. Let it steep for 15-20 minutes.
  • After the said time, strain the tea to a pitcher, add another cup of ice-cold water and lemon juice. Stir well.
  • Pour it in glasses, top it with ice and serve immediaely. Alternatively you can store the concentrate before adding cold water as such in the fridge, and mix it just before serving. 
  • I m enjoying the tea from yesterday and absolutely love the tangy, zesty taste of it and not to forget the gorgeous gorgeous color.

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Monday, June 05, 2017

Salsa Roja - Mexican Table sauce

This is the first recipe i made for the Latin american cuisine, a simple recipe of salsa. Salsa is spanish term for sauces. Salsa roja, also called as mexican table sauce, is a basic sauce with tomatoes, onion, chilies, garlic and cilantro. The same sauce can be prepared in different ways by roasting the ingredients or by grilling it. This recipe is from here. A simple recipe, just boil and blend the ingredients and you have a delicious sauce ready in an hour.
Ingredients
3 plump red tomatoes, (see notes)
1 medium white onion
1 serrano/jalapeno or any hot pepper (i didnt have both, so used indian green chili,hot variety)
2 cloves of garlic
5-6 stalks of fresh coriander
2 cups of water
1/2 tsp salt or to taste
1 tbsp cooking oil
Method

  • Wash tomatoes well. Chop tomatoes and onion roughly. Take the chopped tomatoes, onions, garlic, chili in a saucepan, add water and salt to it. Let it boil and simmer for 15 minutes.
  • Take it off the stove, let it cool completely. Add cilantro to this and puree smooth.
  • Now in the same sauce pan, add oil, when it is hot, add the pureed sauce to it and let it simmer for another 15 minutes. Check the taste and adjust salt, if necessary.
  • Take it off the stove, let it cool completely. Store it in bottles and refrigerate until use.
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