NUTELLA MUG CAKE

http://tasteofpearlcity.blogspot.com/2012/01/any-one-can-cook-series-40.html

Today morning I was very lazy because of the cold. I hid in my blanket with my laptop and started searching food blogs, suddenly I hit on this mug cake  and got obsessed . I ran to my kitchen but my nutella jar was empty. Sigh! My little ones Maher & Fatima like to lick nutella off a spoon. So the jar was empty .I returned to my blanket.  Now I had to wait till one of my elder sons came back. After a very long wait, I finally got to try out this exciting recipe.This is a really easy cake that anyone can make.Cake should be baked in a microwave set to high power and in three minutes, Ta-Da! :D
I was really happy at the idea of a three-minute cake and  That  I can make chocolate cake at anytime .
The only problem? The Nutella jar being full. :P
If all recipes were this easy, how awesome would it be? :D.

Ingredients
4 tablespoons self-rising flour
4 tablespoons sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons vegetable oil

Whipped Cream Topping (if desired)
½ cup heavy cream
1 tablespoon sugar

Directions
Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1½– 3 minutes. (Time depends on microwave; mine took 3 minutes.)

Add heavy cream to the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed until almost stiff. Add sugar and beat until heavy cream forms stiff peaks. Top Mug Cakes with whipped cream and a little chocolate sauce, if desired.

JEERA ALOO

JEERA ALOO

•	Potatoes,boiled [BABY POTATOES]	7
•	Oil	4 tablespoons
•	Cumin seeds	1 teaspoon
•	Salt	to taste
•	Red chilli powder	1 teaspoon
•	Coriander seeds,crushed	1 tablespoon
•	Roasted cumin powder	1 teaspoon
•	Dry mango powder (amchur)	1/2 teaspoon
•	Fresh coriander leaves	2 tablespoons

Method
Heat oil in a pan. Add cumin seeds and sauté till it changes colour. Add salt and stir. Add red chilli powder, crushed coriander seeds, roasted cumin powder and dry mango powder. Add potato cubes and stir carefully till the masala covers all the potato cubes well. Add coriander leaves and stir. Serve hot. 
RECIPE COURTESY ; SANJEEVKAPOOR

Taste of Pearl City: Any One Can Cook: Series 38

Taste of Pearl City: Any One Can Cook: Series 38

CREAMY PUDDING MILKSHAKE

CREAMY PUDDING MILKSHAKE

3/4 cup milk

1 tablespoon instant vanilla pudding[I used Danette vanilla pudding ]

2 tablespoons chocolate syrup

2 scoops vanilla ice cream

Directions

Combine all ingredients in blender and blend for 20 seconds or until smooth and frothy.

PAYYOLI CHICKEN FRY

CHECK THIS LINK FOR RECIPE

PART 1
PART 2
PART3

ROYAL CARROT CAKE

ROYAL CARROT CAKE


INGREDIENTS
Carrots, grated 300 grams


Eggs 4


Butter, softened 300 grams


Sugar 300 grams


Refined flour (maida) 300 grams


Baking powder 2 teaspoons


baking soda 1/2 teaspoon


Cinnamon powder 1 teaspoon


Mace powder a pinch


Salt a pinch


Almond powder 1 cup


Orange juice 1 cup


Walnuts, crushed 1/2 cup 




METHOD
Preheat oven to 180ºC. Break eggs and separate yolks and whites and keep in 2 separate bowls. Cream together butter and sugar in a deep bowl till fluffy and light in colour. Add egg yolks and mix well. Sift together refined flour, baking powder, baking soda, cinnamon powder and mace powder into another bowl. Beat egg whites with a little salt till stiff and stands in peaks. Add carrots to the butter-egg mixture and mix well. Add almond powder and mix. Add orange juice and mix. Add flour mixture and mix well. Add walnuts  and mix. Add egg whites and fold in gently. Pour the batter into a silicon mould and bake in the preheated oven for about 50 minutes. Remove the mould from the oven and let it stand for 1 hour. Slice and serve with tea.


Recipe courtesy  ..FOOD FOOD

I MADE CUPCAKES WITH SAME BATTER.

CHICKEN AND VEGETABLE STIR-FRY

CHICKEN FILLETS[BREAST] -350 GMS
CORNFLOUR           -2 TSP
CHICKEN STOCK [WATER]    -125 ML
SOY SAUCE               -1TBSP
GARLIC CLOVES CHOPPED -2
GINGER CHOPPED                 -1TBSP
RED ,GREEN,YELLOW  PEPPERS [CAPSICUM]THINLY SLICED
CARROT THINLY SLICED      -1 TO 2
CELERY STICKS THINLY SLICED -1
BUTTON MUSHROOMS                   -100 GMS
SALT &PEPPER
DRY THE CHICKEN BREAST WITH KITCHEN PAPERAND CUT INTO VERY THIN SLICE.
IN A SMALL BOWL MIX TOGETHER CORNFLOUR ,STOCK AND SOY SAUCE.SET ASIDE.HEAT THE OIL IN A WOK ADD OIL ,ADD GINGER &GARLIC STIR FOR 1-2 MINUTES.ADD THE CHICKEN SLICES TO THE WOK AND STIR FRY 3-4 MINUTES OR UNTIL COOKED THROUGH ,TRANSFER THE CHICKEN INTO BOWL.ALLOW THE OIL IN THE WOK TO REHEAT ,THEN ADD THE SLICED VEGETABLES ,STIR FRY FOR ABOUT 4 MINUTES OR UNTIL SOFTENED AND LIGHTLY BROWNED ,RETURN THE CHICKEN AND ITS JUICES TO THE WOK AND STIR IN THE CORNFLOUR MIXTURE ,COOK STIRRING UNTIL THE LIQUID COMES TO THE BOIL AND THICKENS SLIGHTLY ,SEASON WITH PEPPER ,GARNISH WITH SPRING ONION AND SERVE WITH PLAIN RICE OR PASTA