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Wednesday, January 30, 2013

Brownie in a Mug

Within 2 mins and with very little effort, your late night sweet/chocolate cravings will be satisfied by this warm and decadent brownie. This totally-divine dessert is ready to devour with just a few staples from your pantry. Mix in a mug, microwave and serve it in the same mug. 
Btw, make sure you finish up the brownie when it is still warm, because once cooled it really hardens up and we don't want that. So, go ahead and enjoy your evening with a warm mug of coffee brownie. Here goes the recipe,


1/4 cup All purpose flour/Maida
3 tbsp white Sugar or more to taste
2 tbsp Cocoa powder (unsweetened)
2 tbsp Canola Oil
3 tbsp Water
1 pinch Salt
How to:
  • Mix together all the dry ingredients in a coffee mug; the flour, sugar, cocoa powder and salt.

  • Pour the oil and water to the dry mixture and mix well.

  • Microwave the mug for 1 min and 40 secs.(Every oven is different, so keep an eye and do not over cook.)

  • Remove and serve warm with a scoop of your favorite ice-cream.

Monday, January 21, 2013

Wheat-Oat-Flax Buns

Easy to whip up theses tender rolls which are high in fiber and a great whole-grain alternative for your white breads. If you are worried about the bitterness from using the whole wheat flour, that's where our orange juice comes into picture. Feel free to use all whole wheat flour and make sure you increase the amount of orange juice as it mellows any potential bitterness and you are good to go.

2 cups Unbleached Bread Flour
1/2 cup Old-fashioned rolled Oats
1/2 cup Whole Flax meal
1/4 cup Canola Oil
1/4 cup Orange juice
3 tbsp Honey
1 large Egg Yolk
2 1/2 tsp Instant Yeast
1 1/2 tsp Salt
3/4 to 7/8 cup Lukewarm Water**
1 Egg White, for topping
Rolled Oats, for topping

**Use the greater amount of liquid in winter or in drier climates; lesser amount in summer, or in a humid environment.
 How to:
  • Beat the egg white with 1 tbsp of water and keep aside.
  • Add the dry ingredients together; bread flour, wheat flour, oats, flax meal, yeast and salt.

  • Add the wet ingredients together; canola oil, orange juice, honey, egg yolk and water.

  • Pour the wet ingredients over the dry ingredients and mix until cohesive. 

  • Let rest for 20 mins for the grains to absorb the liquid. Then start kneading by hand or mixer until the dough is soft and smooth.

  • Pour 1 tbsp water at a time while kneading if the dough seems a bit dry.
  • Place the dough in a greased pan and let rise for 1 1/2 hrs.

  • Gently deflate the dough and divide into 12 pieces. Shapen the dough into a circle about 3" across.

  • Place the buns on a parchment paper and let rise for 90 mins, until doubles again.

  • Preheat the oven to 350 degrees.
  • Brush the buns with egg white mixture and sprinkle with oats.

  • Bake the buns for 20 mins or until golden brown and transfer to a cool rack.

  • Serve warm slathered with butter or with tea, just the way my hubby prefers.

Wednesday, January 9, 2013

Chicken-Egg Kothu Chapathi

 Looking for reviving up the leftover rotis or hungry for a hot and spicy roti dish, either way this is for you. Make your own tweaks by adding more of this or leaving out that. This kothu chapathi satisfies you craving equally to kothu parotta without much calories. So there you go, an appetizing hot dish that won't destroy your waistline.


6-8 Chapthis/Rotis (cooked)
2 Eggs
1/2 cup shredded Chicken (cooked)
1 1/2 medium Red onion (sliced)
1 big Tomato (chopped)
1/2 Green Bell Pepper (thinly sliced)
3 Green chilli (finely chopped)
2 tsp minced Ginger-Garlic 
1 sprig Curry leaves
2 tbsp Cilantro (chopped)
1/4 tsp Turmeric powder
2 tsp Tandoori Chicken powder
1 tsp Chilli powder
1/2 tsp Fennel seeds
1/2 tsp Cumin seeds
1 inch Cinnamon stick
2 Cloves
2 tbsp Oil
 How to:
  • Tear the cooked chapathis into bite size pieces and beak the eggs with a pinch of salt.

  • Heat oil in a wide skillet at medium heat, add cloves cinnamon, fennel seeds and cumin seeds. 

  • Now add the turmeric powder followed by the onions.

  • Cook for a couple of mins and add the ginger-garlic. Let cook until raw smell disappears.

  • Now add the bell pepper, green chilli, curry leaves and 1 tbsp cilantro and saute another couple of mins.

  • Add the tomato followed the tandoori powder and chilli powder along with the salt.

  • Saute for a min, then add the cooked chicken and cook for 2-3 mins.

  • Now add the torn chapathi pieces and mix well until the masala coats every single piece.

  • Finally pour the beaten eggs and cook until they are cooked. Check salt for taste.

  • Switch off and garnish with the remaining cilantro.

  • Serve hot with onion raita.


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