Microwave Eggless Chocolate Cake

Eggless chocolate cake

Preparation time- 10 minutes
Baking time- 5 minutes (depending upon the type of microwave)

INGREDIENTS:

1. 1&1/2 cup maida
2. 1 cup milk
3. 1 cup castor sugar
4. 3 tbsp cocoa powder
5. 1/2 tsp baking powder
6. 1/4 tsp baking soda
7. 1 tbsp lemon juice
8. 1/2 tsp vanilla essence
9. 3 tbsp sunflower oil 

HOW TO PROCEED:

• Take a microwave safe dish/bowl and grease it using some oil. Keep it aside
• Take another mixing bowl. Add sugar & milk. Mix it with the help of blender till the sugar dissolves completely.
• Seive maida, cocoa powder, baking powder, baking soda and add it in milk mixture in two parts. Blend it well and make sure there are no lumps.
• Now add vanilla essence and oil and again mix it well.
• Now add lemon juice and just lightly mix it once.
• Put this batter in greased dish/bowl.
• Set the convection mode of your microwave and cook it for 5 minutes. Insert a toothpick, if it comes out clear cake is ready. If the batter sticks then cook it for another 2 minutes.
• Let it be in microwave for 5 minutes. Then transfer it on serving dish and serve hot.

Note-

• Use deep and wide microwave safe dish/bowl.
• You can decorate it with chocolate syrup/sauce and fresh fruits also.

Spicy Chicken Masala- Without Oil

Spicy Chicken Masala

INGREDIENTS-

• Chicken- 1 kg
• Yogurt- 600 gm
• Ginger garlic paste- 2 tsp
• Cinnamon stick- 2
• Cloves- 8
• Green Cardamom-5
• Black Cardamom- 3
• Dried red chilli- 4
• Chicken masala- 3 tbsp
• Kashmiri mirch powder- 1 tbsp
• Turmeric powder- 1tbsp
• Salt to taste

METHOD-

1. Take a non-stick pan. Heat it. Put cinnamon, cloves, cardamoms, red chilli. Roast it for 3/4 minutes.
2. Take a large bowl. Add yogurt, cinnamon stick, ginger garlic paste, cloves,cardamoms, red chilli, turmeric powder, salt and chicken. Mix well. Keep this for 2 hours for marination.
3. Take a kadhai.Heat it. Transfer the chicken with all the marinade. Let it come to a boil. No water is to added.
4. Lower the heat, cover with a lid and cook well till the chicken is tender and the gravy is of a thick rich consistency.
5. Remove from fire and serve hot.

Stuffed Baked Mushroom

Stuffed baked mushroom

Preparation time- 20 minutes
Baking time- 20 minutes
Serving-5

INGREDIENTS

• Fresh mushroom- 10 piece
• Oil-1 tbsp
• Minced garlic-1 tbsp
• Corn- 3 tbsp
• Tomato- 1 medium size, finely chopped
• Green capsicum- half, finely chopped
• Red capsicum- half, finely chopped
• Yellow capsicum- half, finely chopped
• Onion-1 medium sized, finely chopped
• Cream cheese (softened))- 1 packet
• Mozarella cheese (grated)-1/4 cup
• Ground black pepper- 1 tsp
• Salt as per taste

METHOD

1. Preheat the oven to 175 degree celsius.
2. Clean mushrooms with a damp paper towel and break off the steams. Chop stems finely.
3. Heat oil in a non stick kadhai. Add garlic, onion and saute for 2 to 3 minutes. Now add corns, capsicums, tomatoes, mushroom stem and salt. Fry until all moisture has disappeared. Set aside to cool.
4. When the mixture cools down, stir in cream cheese, mozarella cheese and black pepper.
5. With the help of little spoon fill each mushroom cap with this filling.
6. Arrange mushroom caps on a baking tray.
7. Bake for 20 minutes and serve hot.

Chilli Paneer

Chilli Paneer

Preparation time- 15 minutes
Cooking time- 20 minutes
Serving- 3

INGREDIENTS:-

• Paneer- 1/2 kg cut into small cubes
• 4 big onion- 1 onion cut into 4 squares and take out all the layers
• 5 garlic cloves- chopped
• 6 small green chilli- half slit
• 2 tsp soya sauce
• 3 tsp tomato sauce
• 1 tsp chilli sauce
• 1/2 tsp turmeric powder
• 4 tsp oil
• salt to taste

METHOD:-

1. Take nonstick kadhai. Put oil in it and heat it very well.
2. Add onion, saute till it becomes light brown. Then add garlic and green chilli. Saute it very well till it becomes brown.
3. Now add soya sauce, tomato sauce, chilli sauce, salt. Stir it very well for 5 minutes.
4. Now add paneer cubes and cook for 5 minutes.
5. Garnish it with onion and tomato and serve hot.

Aam Panna

Aam Panna

Preparation time- 10 min
Cooking time- 15 min
Serving- 5 glass

INGREDIENTS:

• 3 large size raw mangoes
• 3 tsp roasted jeera powder
• 1 and 1/2 tsp black pepper powder
• Black salt to taste
• 1/2 cup sugar
• Pinch of asafoetida (hing)
• 1 tsp roasted ajwain powder

METHOD:

• Wash and boil raw mangoes in a pressure cooker.
• Drain the water, Cool it then take out pulp and mash it very well.
• In a large bowl take some ice and 4 big glass water.
• Add the mashed pulp, jeera powder, black pepper powder, hing, black salt and sugar.
• Mix well till the sugar is dissolved.
• Add ajwain powder and serve.

Note- Depending upon the taste of mango you can add more sugar if required.

Vegetarian Galouti Kebab

INGREDIENTS:-

Vegetarian galouti kebab

• 4 raw bananas
• 1 cup chana dal (bengal gram)
• Black cardamom- 2
• Cinnamon stick- 1 (size 1 inch)
• Cloves-5 to 7 piece
• Garlic cloves-5
• Ginger- 1 (size 1 inch)
• Green chilli- 4
• Salt to taste
• Oil- for shallow frying

HOW TO PROCEED:-

1. Soak chana dal in warm water for an hour. After 1 hour boil  chana dal in a pressure cooker by adding 1/2 cup water till it is firm. After boiling strain the water and  grind the cooked dal. You can use grinder also or you can mash with hand also but do not add water. After grinding keep it aside.
2. Cut bananas into 1 inch thick pieces and boil it in a pan by adding 2 cups water (You may use more water if required). Cook them till they are firm and can be pierced by a knife. Drain the cooked bananas and keep it aside.
3. Take a pan and roast black cardamom, cloves and cinnamon. After roasting grind them to a powder using mortar and pestle.
4. Now take mixer grinder, add chana dal, cooked bananas, ginger, garlic, green chillies, powdered roasted masala and salt. Grind it very well till everything is well incorporated.
5. Now moisten your hand and with the help of scoop take this mixture and make a ball by rolling in between your palms.. Flatten it to half inch thickness by using fingers and seal all the side cracks. Place it on greased plate.
6. Now take a nonstick pan. Add 2-3 tsp of oil, when it heats put the kebabs on frying pan. Cook it on medium flame. You can add more oil if required. Turn them over to cook other side. Keep checking the color of the kebab. Cook them till they become slightly brownish. Remove them on absorbent paper.
7. Serve with Mint-coriander chutney.

* Serving-16 pieces