Nutella coffee Mug Cake - Microwave Version

I wanted to make this easy coffee mug cake a long time ago.  Recently Priya has posted the recipe for this cake. I just followed the same recipe and made this cake yesterday for my girls. The quantity she has mentioned was enough for both my little ones. I made it in two little mugs and they finished it pretty fast along with a dallop of ice cream on top it.

 

Here is the recipe:

1. All Purpose Flour - 4 tbsp
2. Oil -  3tbsp
3. Egg - 1
4. Nutella Hazelnut spread - 2 tbsp
5. Baking powder - 1/2 tsp
6. Sugar - 2 tbsp ( 4 tbsp in original recipe)
7. Milk - 4 tbsp

 Mix everything in a bowl, without any lumps. Fill Half of the coffee mug with the batter and Microwave it for 1 or 1 1/2 minutes  in high temperature.

 

I am sending this Nutella coffee mug cake for this month's Microwave cooking event, hosted by Priya, an event by Srivalli.

Sweet Corn Vada

I made this vada last week for evening snack. It came out pretty good and the girls liked it. It a perfect evening snack for kids and rich in protein. Here goes the recipe.
Ingredients:-

1. Frozen sweet Corn - 1 1/2 cups
2. Channa Dhall / Kadala paruppu - 1 1/2 cups
3. Red chillies - 2 (acc to taste)
4. Green chillies - 1 (acc to taste)
5. Fennel seeds -  1/4 tsp
6. Salt to taste
7. Curry leaves - a hand full
8. Oil - to deep fry
9. Hing -  a pinch

Soak channa dhall for couple of hours along with the chillies. When you are ready to grind, thaw the frozen corn and microwave it for 3 minutes. Let it cool. Now take the soaked channa dhall, MW corn leaving couple of teaspoons for later, chillies & hing and grind it coarsely without adding water.  Take it in a bowl, add the remaining corn, curry leaves, salt, fennel seeds and mix everything well. Take a wide bottomed pan, heat oil. Make small patties of the grounded batter and deep fry it till it becomes golden brown. Serve it hot with a chutney or ketchup.

Pineapple Fried Rice

I made this rice today. I had few small cubes of pineapple pieces which nobody wan to eat. I am not a big fan of pineapple either. I eat it sometimes with bread as pineapple sandwich. Today i was not in a mood for sandwich. Didn't want to throw the fresh looking pineapple in trash.  I was planning to make variety rice today.  Idea of making this pineapple rice came in the middle of cooking.  Surprisingly, it tastes really good. Here goes the recipe.

Ingredients:-

1. Basmati Rice - 1 cup
2. Pineapple Juice - 1 cup
3. Salt to taste
4. Turmeric powder - 1/2 tsp
5. Onion - 1 medium sized (thinly sliced)
6. Green chillies - 2 (acc to taste)
7. Oil/butter  - 2 tbsp
8. Cumin or ajwain- 1/4 tsp
9. Cashew - 2 tsp (optional)

For Grinding:-

1.  coriander seeds - 1 1/2 tsp
2. Channa dhall (optional)- 1/2 tsp
3. Red chillies - 1 or 2 (acc to taste)
4. Cardamom - 2
5. cloves - 2
6. Cinnamon stick - 1 tiny piece
7. White Sesame seeds - 1/4 tsp
8. Shredded coconut - 1/2 tsp

Wash basmati rice and soak it for 10 minutes.  In the mean time, roast the ingredients given for grinding, to golden brown. Let it cool and grind it as a powder.  Take a pan, preheat oil/butter, fry cumin seeds, add green chillies and fry it for a second. Now add the thinly shredded onion & turmeric powder. Saute for few minutes. Drain the basmati rice, add it to the frying ingredients and saute for few seconds. Add everything in a vessel. Pour 1 cup of pinepple juice and 1/2 cup water. Add required amount of salt. Also add 1 or 2 tsp (acc to taste) grounded masala powder. Mix it well. Cook it in a rice cooker till it is fully cooked or a pressure cooker upto one whistle. Serve it hot with raita & chips or with potato curry & chips. You will never get the sweetness of pineapple because of the masala powder.

P.S. - It was little spicy with the amount of chillies used. We can always reduce the quantity of chillies.