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Wednesday, December 17, 2014

Blueberry Jam Centered Microwave Muffins | Guest Post for Sandhya of Sandhya's Kitchen

The time of the year is back where the winter winds bring in the aroma of festive bakes....the streets glow with stars....the houses with embellished Christmas running around cheering every one 'Happy Happy Christmas.....Merry Merry Christmas".....After more than a decade I am staying in a locality much similar to this.....The church at the backside of my house is fully decorated with lights ans stars....bringing in those fond childhood memories back.....Soft and melodies voices of kids singing in The Happy Christmas Comes Ones of my favorite song from my school Christmas drama....
Blueberry Jam Centred Microwave Muffins
Coming back from the whirlwind of these memories....I thought of making something to lift up my spirits and in the same time Lil'M ran to me asking, whether I can make cake for her and her fiends who have come to play with her....How can I say no to a sweet loaded request.....and hence these 'Blueberry Jam Centered Microwave Muffins came into existence....
Blueberry Jam Centred Microwave Muffins
Long back I have been asked by Sandhya to do a guest post on her blog Sandhya’s Kitchen….Busy or call it laziness….or say adjusting to new things….or blame on poor internet connection which keeps me away from virtual world most of the time….the post got postponed….but Sandhya let me tell you…I never forgot about the post….
Blueberry Jam Centred Microwave Muffins
When I sent her a message regarding these muffins….she happily agreed to have them at her blog. So here is the recipe for delicious, soft and yum Blueberry Muffins which are made in microwave. Thank you Sandhya for having me over at your beautiful blog….Hope you all love trying out these delectable muffins for your loved ones….
Blueberry Jam Centred Microwave Muffins
I know Sandhya from my early days of blogging and she has got very versatile blog. Her food photography has always been inspirational to me. I love the mood she by styling the food. Sandhya has also been part of my food photography and styling series, where she has shared her tips and techniques on this pool of subject. Apart from making you drool with her food photographs, Sandhya whizzes up interesting recipes which tempt to try every time you visit her blog. For detailed recipe hop over to Sandhya's Kitchen now....

Wednesday, November 26, 2014

Microwave Kadai Paneer

Windy wintery nights are here…..This is going to be my first winter in Chennai and I am loving it….By evening the weather turns light and cool….The change in weather will first effect your skin and then your taste buds. So piping hot, spicy and yummy food is what I crave for during this season…..Welcoming these wintery days with hot food….I made this kadai paneer…..
Microwave Kadai Paneer
Nearly a year back when I moved to Chennai, I was using Induction stove for my regular cooking….In the course of time I have experimented a lot with microwave too….This recipe is evolution of one such experiments…..I found this recipe in one of Tarla Dalal’s cooking and more magazine…..For the first time I made it I liked it a lot…  it was really simple to make and the ingredients used in the recipe are very handy….From day on I rarely made this recipe on stove top.
Microwave Kadai Paneer
Upon my reader’s request here is a simple and yum recipe….which is a side dish and that too a vegetarian one….purely made in microwave…..So what are you waiting for…..if a block of paneer is sitting in your fridge then do try this out soon…..I served this microwave kadai paneer with jeera rice/cumin flavoured rice….the combo was simply delectable….
Microwave Kadai Paneer
  • 1 cup Paneer, cut into long strips
  • 1 big Onion, finely sliced
  • ½ cup Green Capsicum, cut into long strips
  • ½ tbsp. Ginger-Garlic paste
  • 3 tbsp. Tomato puree
  • ½ tbsp. Coriander powder
  • ¼ tbsp. Cumin powder
  • 1 tbsp. Red chili powder
  • ¼ tbsp. Turmeric powder
  • ½ tbsp. Garam Masala
  • ½ tbsp. dried Fenugreek leaves/Kasuri methi
  • 1 tbsp. fresh Cream
  • Salt
  • Oil
Microwave Kadai Paneer
  • Wash and soak kasuri methi in luke warm water.
  • In a microwave safe glass bowl add oil, sliced onions and ginger-garlic paste and microwave on HIGH for 2 minutes.
  • Mix coriander powder, cumin powder, red chili powder, turmeric powder, salt and garam masala in 2-3 tbsp. of water. Now add this to microwave safe bowl and microwave on HIGH for 1 minute.
  • At this stage add tomato puree, capsicum and ½ cup water. Microwave in HIGH for 2-3 minutes or until capsicum pieces turn soft.
  • Add paneer pieces and microwave on HIGH for 2 minute. (You can microwave for another more minute or two for that desired consistency of the recipe).
  • Now add kasuri methi and microwave on HIGH for 1 minute. Add cream and microwave on HIGH for 30 seconds.
  • Add love to make this dish taste ‘Yummy’.
Microwave Kadai Paneer
  • When you are using microwave to make any recipe, then please keep an eye on it and the cooking time varies depending on microwave capacity….so cook accordingly.
Microwave Kadai Paneer
Always use good quality of microwave safe bowls. Microwave safe glass bowls work best. 

Tuesday, November 18, 2014

Rajitha’s Eggless Black Forest Cake Using Idli Cooker

One afternoon the kiddos were at Rajitha’s place for playdate. Regular readers of this blog are familiar with Rajitha…but for the new ones visiting this post…let me direct you to the earlier post from Rajitha to know more about her and her cooking. Coming back to the recipe and story behind making of this innovative recipe is as follows….
As I said kiddos were playing at Rajitha’s place….I went to check what Lil’M was doing? To my surprise….I saw girls were sitting on a mat and without a word…..painting neatly in their books….I was really surprised or rather say shocked to see the girls sitting neatly and doing their work. When I asked Rajitha what’s the magical spell she has done on them….??? She with a sweet smile said….yaar nothing….I promised them to make a cake…that too an icy one….for their silence.
Eggless Black Forest Cake Using Idli Cooker
I liked the idea and said…how you are going to make the cake as your oven is under repair…??? She said I make cake in idli cooker or sometimes in thick base pressure cooker too. It too me by surprise and said…ok let me capture making this cake in my camera for my wonderful readers….as I get lots and lots request to post a cake which can be made without oven.  I could not do complete justice to the final cake pics as the kids became very restless to gulp the cake once the cake has been assembled. I promise you all…that I will upload some pics once I make this again in my kitchen…till then enjoy reading and making this wonderful cake…..Surprise your loved ones making this cake without oven…..
Eggless Black Forest Cake Using Idli Cooker
  • 2 cups Maida/all purpose flour + 2 tbsp. for dusting
  • ½ tbsp. Baking powder
  • ¼ tbsp. Baking soda
  • ½ cup Milk
  • ½ cup melted Butter + ½ tbsp. for greasing
  • 4 tbsp. unsweetened Cocoa powder
  • ¾ tbsp. Vanilla extract
  • 3/4 tin Condensed Milk
  • Pinch of Salt
  • 2 cups Whipped cream, check NOTES
  • 2 tbsp. Icing sugar
  • ½ tbsp. Vanilla essence
  • ½ cup fresh Cherries
  • 3-4 tbsp. Dark  chocolate shavings
  • ¼ cup Water
  • 2 tbsp. Sugar
  • ¼ tbsp. Vanilla essence
  • 4-5 cups Sea salt/fine sand

  • Add sea salt/fine sand to ¼ th level of idli/pressure cooker. (If you are using pressure cooker, don’t keep whistle). Keep a rack on top and cover it with lid. Leave the cooker on low flame for 10 minutes.
  • In the meantime sift flour, baking powder, baking soda and cocoa powder all together for 2-3 times. This process is just to incorporate everything together.
Eggless Black Forest Cake Using Idli Cooker
  • Combine butter, milk, vanilla extract and condensed milk. Now slowly fold in the sifted flour. Mix everything gently to avoid lumps.
Eggless Black Forest Cake Using Idli Cooker
  • Take a bowl (aluminium or steel) which fits exactly in the center of your Idli cooker/pressure cooker and grease it with butter and then dust it with all purpose flour.
  • Now pour the batter into the greased and dusted bowl. Tap around to make sure the batter is scattered evenly. Make sure to pour the batter up to 2/3rd capacity of the bowl.
  • Carefully place this bowl in the pre-heated cooker and cover with lid. Bake on low flame for 20-25 minutes.
Eggless Black Forest Cake Using Idli Cooker
  • Start to check whether the cake is done by inserting a wooden skewer or toothpick. If the toothpick comes out clean then our cake is ready.
  • Turn off the flame and leave the cake in the cooker for another 3-4 minutes.
  • Now slowly but carefully take out the cake from the cooker and leave it cool, to come down to room temperature by placing the cake on the wire.
Eggless Black Forest Cake Using Idli Cooker
  • In small bowl mix water, sugar and vanilla essence till sugar is completely dissolved.
  • De-seed cherries and if you are using canned ones drain the water and set aside the cherries.
  • Place your mixing bowl and wire whisk (blades of electric whisker) in fridge for one hour. 
Eggless Black Forest Cake Using Idli Cooker
  • Whisk vanilla essence and sugar with whipped cream until soft peaks. Set in fridge until use.
Eggless Black Forest Cake Using Idli Cooker
  • Cut the cake into 2 or 3 layers horizontally depending on size of the cake.
  • Now brush sugar syrup on top of each layer. Gently spread ¼ inch thick icing on top of first layer and gently place chopped cherries on it.
Eggless Black Forest Cake Using Idli Cooker
  • On top of this place another cake layer, brush with sugar syrup and spread ¼ inch thick icing. Gently place chopped cherries and place another cake layer.
Eggless Black Forest Cake Using Idli Cooker
  • Brush it with sugar syrup and apply then ½ inch thick icing. Gently using pastry knife spread across the icing around the cake covering the cake completely.
  • If you are good at piping, pour icing into a piping bag and make swirls on the cake.
  • Garnish with chopped cherries and shaved dark chocolate.
  • Leave the cake to sit in fridge for 30-40 minutes. Serve cool.
  • Add love to make this cake taste ‘Yummy’.
Eggless Black Forest Cake Using Idli Cooker
  • She used Instant Whipped Cream powder in making this trifle. I used 50 gms. pack of BlueBird Brand of whipped cream which is easily available in many supermarkets or you can order online @ BlueBird
  • Check label on the packet to know how to whip it up or you can even check BlueBird India site to know more on the product.
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