Oreo biscuit cake/ 5 minute microwave eggless oreo biscuit cake

Oreo biscuit cake

Preparation Time : 5 mins

Baking Time : 5 mins

Serves : 3 to 4

Ingredients:

1. Oreo Biscuits - 20
2. Milk - 1 cup
3. Baking Powder - 3/4 tsp
4. Sugar - 3 tblspn
5. Oil - 1 tblspn (for greasing the bowl). You can use parchment also.

Method:

1. Take ore biscuit in a mixture and powder them.
2. Now add in baking powder, sugar and milk. Puree them to a smooth mix.
3. Now take a microwave safe bowl and grease it with oil. You can line the bowl with parchment paper and grease the paper, this way the cake will come out easily.
4. Pour the batter in the bowl and put it in the microwave on high for 5 mins.
5. Once it is baked, remove it from oven and let it cool completely before inverting. If you used parchment paper you can invert it earlier.
6. Slice and serve.

Note:

•  Don't add too much sugar or milk than mentioned. It will affect the texture of the cake.
• Let the cake cool completely before inverting, if you remove it when it is hot, it will collapse and break.
• The cake batter shouldn't exceed more than 3/4th of the cake pan.

Chicken liver masala fry (dry)

Chicken liver masala fry

Chicken liver is my sister's favorite dish. My brother is also fond of it. Even in the chicken curry which I make they look for liver piece. So this recipe is for you :) :)



Preparation time- 10 minutes
Cooking time- 30 minutes
Serves- 4




INGREDIENTS:

1. Chicken Liver- 1/2 kg (500 gm). You can use mutton liver also.
2. Turmeric powder- 1/2 tsp
3. Coriander powder- 2 1/2 tbsp
4. Red chilli powder- 1/2 tsp
5. Dry red chillies- 3-4
6. Garam masala powder- 1 tsp
7. Cumin seed- 1/2 tsp
8. Pepper powder- 1/2 tsp
9. Chicken masala- 1 tbsp
10. Ginger-garlic paste- 1tbsp
11. Cinnamon- 1 inch piece
12. Bay leaf- 1
13. Cloves- 3-4
14. Onion- 2 (chopped)
15. Tomato- 1 medium finely chopped
16. Garlic cloves- 7-8 cloves chopped
17. Oil- 3 tbsp
18. Salt- as per taste
19. Coriander leaves- for garnishing

METHOD:

1. Heat oil in a kadhai. Add in cumin seeds, bay leaf, cloves and cinnamon.Let them sizzle.
2. Add in chopped garlic and saute for 1/2 minute. Now add onion and saute them for few minutes.
3. Now add ginger-garlic paste and saute them for a minute.
4. Now add in salt and spice powders and mix them well. Add tomatoes and cook it till oil starts leaving from side.
5. Add in chicken liver and mix well with masala.
6. Cover this with a lid and cook on a medium flame for 15-20 minutes till the chicken liver is cooked completely. But make sure it doesn't turn mushy.
7. Now open the lid and cook on high flame till all the water evaporates and the dish become thick and dry.
8. Garnish with coriander leaves and serve hot.

Rohu fish curry in mustard gravy / Bengali fish curry / Shorshe Mach

Rohu fish curry

Preparation time: 15 minutes
Cooking time: 25 minutes



INGREDIENTS:

• Rohu fish- 1 kg (cut into medium pieces)
• Yellow mustard seeds- 3 tbsp
• 1/2 tsp kalonji/kala jeera/nigella
• Green chillies- 3
• Garlic- 10-12 cloves
• Turmeric powder- 2tbsp
• Red chilli powder-1 tsp
• 2 tbsp mustard oil, extra for frying
• 2 to 3 cups of water
• Salt to taste
• Chopped coriander leaves for garnishing

DIRECTIONS:

* Clean the fish very carefully, coat generously with 1½ teaspoon turmeric powder and salt.

* Take a frying pan or kadhai. Heat mustard oil for frying and fry the fishes in batches till they               harden a little. Do not over fry the fishes. Keep it aside.

* Take a mixer. Add mustard seeds, garlic, green chillies and make smooth paste.

* In a small bowl add turmeric, chili powder and salt; mix and add the mustard paste.

* Take out excess oil from kadhai and heat about 1 tablespoon of oil. Add the nigella, as they start          sputtering pour in the mustard paste. As the spices start to dry out and oil starts leaving from sides      add 2 cup of water. Cook for 5-7 minutes till the gravy thickens

* Carefully place the fried fishes in the gravy and cook for another 10 minutes, the fish will become       tender.

* Take out of the heat, garnish with coriander and serve with warm rice.

Almond Flour Muffins (Low carb, high protein, gluten free)

Almond flour muffin

Almond flour has recently become important in baking items for those on low carbohydrate diets. It adds moistness and a rich nutty taste to baked goods. Almonds decrease after-meal rises in blood sugar, making almond flour a good choice for diabetics.

Cooking time- 20 minutes
Number of muffins- 12


INGREDIENTS:

* Almond flour- 2 cup
* Honey- 1/2 cup
* Melted butter- 1/2 cup
* Salt- 1/2 tsp (teaspoon)
* Baking soda- 1 tsp
* Eggs- 3


METHOD:

1. Pre-heat the oven at 160° C
2. Take a mixing bowl. Add almond flour, salt and baking soda. Mix it well.
3. Take another bowl add honey and butter. Mix it well. Now add egg one by one and blend it well.
4. Now mix the flour mixture and mix it very well.
5. Take muffin tin. Grease it. Now pour this mixture evenly into greased muffin tin.
6. Bake at 160° C for 15-20 minutes or till light brown. Cool on a wire rack and serve.