Parle G biscuit cake in microwave | glucose biscuit cake

Parle G biscuits or glucose biscuits takes me down my memory lane. As a child I used to love these biscuits
even today I Love them .I used to mix them with tea and eat it as a kheer.even today I do it

Now todays recipe is an easy instant 5 minutes cake from parle g biscuits which is made in microwave.You can make it in pressure cooker or oven too
I have used double pack 10 rupees which has 34 biscuits in it .I made this cake in my 6 inch tin in microwave.

I have already shared this with my friends and relatives & they too have tried this easy cake.You can use eno sachet or baking powder in this recipe .Its a bachelors recipe being very easy

Instant way to make cakes with short notice.

Ingredients

150 gms Parle G Biscuit packet ( 10 Rs double packet)
3 tbsp Cocoa powder
1/2 cup Sugar (adjust as per your sweet taste)
1 1/2 cups Milk,approx
1 Eno fruit salt sachet, plain or 1 1/4 tsp baking powder
2 tbsp chopped Dry fruits(walnuts ,almonds,cashew nuts etc)
Butter/Oil , to grease the pan

Garnishing
Cocoa powder or Icing sugar, for dusting
chocolate syrup 




Method:


1.Take a  microwave safe tin or aluminium 6 inch mould  and grease it with butter or oil nicely  biscuits like powder and empty in a large bowl.

2.Break biscuits into fine pieces and add cocoa powder, sugar and grind it in the mixer to a fine powder.

3. Add milk to the mixture.The mixture should be smooth,neither very thin nor very thick.

4. Add sliced dryfruits and mix well.Add eno/baking powder to it and give a quick stir

5. throw sum dryfruits in greased mould .Pour this batter into the greased bowl and level it off evenly.Sprinkle few more sliced almonds on top.

6.Select Microwave mode and Microwave it on HIGH for 4-5 mins.Check it after 4 mins, as the power differs for each microwave it is always better to check it in between.

7.If inserted tooth pick  comes out clean it is ready if it is slightly battery then again microwave it for a minute or more.Repeat the tooth pick test if needed.

8.Leave it undisturbed for 5 mins to cool .Run a knife around the corner of the cake and unmould it on to a plate.Slice only when the cake cools off completely or it can crumble



9.For decorations you can use chocolate syrup on top or sprinkle icing sugar /cocoa powder

enjoy!!!!

Tips

1.Reduce the sugar to 1/3 cup if you like it less sweet.
2.It is always better to check the cake in between as settings differ for different microwaves.Insert a tooth pick and see if it comes out clean it is ready, if it is slightly battery then again microwave it for a minute or more.
3.You can use combination of biscuits like Parle G and Hide and seek biscuits or use just plain Parle G biscuits.

Aloo tamatar rasedar sabji|how to make aloo rasedar curry recipe

Todays aloo tamatar rassedar sabji is classic from North india .one easy potato tomato curry from uttarpradesh  which is made with tomatoes, ginger, spices and of course potatoes. the recipe is also no onion no garlic.

rasedar‘ means having a  thin consistency in the curry or gravy and of course ‘aloo’ means potatoes.This is made on all festive occasion as well as a daily quick fix curry. It goes very well with pooris, khasta kachoris,  Daal poori , but you can serve this aloo tamatar subzi it with chapati/poori/roti.

You can also make this for fasting as it is made without using ginger & using sendha namak instead of regular salt

Adjust  consistency or thickness of the aloo tamatar ki subzi /potato curry depending on your choice ,as some like it thick and some like to have it on thinner side by adding water as per your liking.

Ingredients:

Potato/aloo, boiled- 4 (450 gms)
Tomato/tamatar ,chopped (2-3 medium)-350 gms
Green chilies/hari mirch ,chopped – 1 tsp or Whole red chilies,dried – 3
1 inch ginger/adrak, finely chopped 
Fresh coriander,chopped- 2 tbsp
Turmeric powder/haldi -3/4 tsp
Chili powder /lal mirch – 1.5 tsp
Coriander powder/dhaniya – 1tsp-1 tsp
cumin powder/jeera powder
fennel powder/saunf -1 tsp (for fennel powder lightly roast 1 tsp fennel seeds in a small pan till fragrant and then coarsely powder in a mortar-pestle)
dry mango powder/amchur powder -1 tsp 
garam masala powder -½ tsp 
Sugar/chini- 1 tsp
Salt /namak- to taste
fenugreek seeds/methi seeds-1/4 tsp
Cooking oil /Tel – 1.5 tbsp
Clarified butter /ghee – 1.5 tbsp
Cumin seeds/jeera – 1 tsp
Asafoetida /hing -1/4 tsp
Curry leaves /kadi patta – 10 (optional)
Kashmiri red chili powder – 1/2 tsp





Method:

1.Boil the potatoes till they are very well cooked about 5whistles .Peel and coarsely mash boiled potatoes.
(don’t make a paste)
2.heat oil. on a low flame add all the spice powders - coriander powder, cumin powder, fennel powder, asafoetida, methi seeds, red chili powder, turmeric powder. stir.
add finely chopped ginger,green chilli or red chilli, and saute for a half a minute on low flame.


add chopped tomatoes and stir.(you can even puree tomatoes & add tomato puree - i had chopeed half & pureed half tomatoes)

4.saute the tomatoes till they become soft and  oil separates from the sides.add the crumbled potatoes and stir well. saute for a minute. adjust the consistency as you want by adding less or more water.mix well


add salt ,sugar & dry mango powder/amchur powder.

5.bring the potato curry to a simmer for 10 to 12 minutes. to thicken the curry slightly, you can also mash a few potatoes with the back of a spoon
6 Switch off the flame and add,garam masala & chopped coriander in the curry.
7.  garnish with chopped coriander leaves and serve hot

Microwave pista chocolate brownie | Easy 5 minute chocolate brownie in microwave

The mere mention of brownies makes my mouth watering .Who doesnt like brownies ?? 




Todays recipe is microwave chocolate pistachio brownie which is an instant , easy and eggless brownie .

Conventionally pistachio are added in brownies.I gave it a twist by replacing  walnuts with pista 

A rich, dark chocolate brownie which is ideal for a tea party or even as a dessert if served with a dollop of vanilla ice-cream.

If you are brownie lover than you can check the below brownie recipes on my site

No bake eggless brownie

Microwave brownie cake in pressure cooker

I had won  MICROWAVE SNACKS & DESSERTS BOOK by Tarla Dalal as a prize when we had visited Rajasthan tour arranged by Kesari tours and travels .I barely had idea during that time that I would ever enter the cooking field & that too baking.Its rightly said God does everything with a purpose.

Ingredients
1 cup plain flour (maida)
8 tbsp cocoa powder(1/2 cup to 3/4 cup)
1/2 cup sour curds (khatta dahi)
1/2 tsp soda bi-carb
1/2 tsp baking powder
1/2 cup melted butter ( or saffola oil)
3/4 cup powdered sugar
1 tsp vanilla essence
1/2 cup roughly chopped Pistachio
2 tbsp butter for greasing

Other ingredients
1 teaspoon butter for greasing
grease proof paper for lining

Method:

1.Sift together the flour and cocoa powder using a sieve. Keep aside.
2.Combine the curds and soda-bi-carb in a bowl, mix well and keep aside.
3.Combine the melted butter, powdered sugar, vanilla essence and ½ cup of hot water in another bowl and whisk well.
Add the curds-soda mixture and mix well.
4 Add the flour mixture and pista and mix gently to make a smooth batter of dropping consistency.
5.Grease a 150 mm. (6”) diameter shallow microwave safe dish using butter. Line it with a piece of greaseproof paper at the bottom of the dish and again grease it using a little butter.
6.Pour the batter into the greased and lined microwave safe dish, spread it evenly using a spoon and microwave on high for 3 minutes.
7. Reduce temperature to 70 percent and microwave for another 2 minute .remove and keep aside .
8. Cool slightly and unmould by turning upside down on a plate. Remove and discard the grease proof paper and serve hot.




Tips


1.For low calorie version use any mild cooking oil which doesnt has a strong smell.

Sookha kala chana recipe | punjabi dry kala chana recipe

Sharing today an easy punjabi dry sabji made with brown chickpeas.Kala maeans black,sukha means dry & chana means brown gram.

It is a yummy side dish made from brown chickpeas.this sookha kala chana recipe is made with minimal ingredients and is yet very tasty. a quick and simple recipe which even beginners can make.

 It is generally served as snacks but also can be eaten with roti. This tangy tasty dry black chana curry is quite easy to make. The only preparation required is to soak and boil kala chana. Once you have boiled kala chana, it takes minutes to stir fry with some Indian spices.

Trust me. Just make this dry kala chana sabji once, drizzle some lemon juice and give it to your family, the result will be a chatpata kala chana. have the dry kala chana with the zing of lime and its good during the monsoons to have a bowl of kala chana with or without chapati or bread. Have this sabji for breakfast, brunch, lunch or even dinner.

In north many people cook this dish during navaratri festival.use rock salt if making during navratri festival & skip the spice powder which are not used in your family during navratri.some people dont eat ginger during navratri in that case skip ginger.


Kala chana being a lentil is really great source of protein. So it is great for kids.



Ingredients
1 cups kala chana/black chickpeas
1 inch ginger julienned (adrak)
1 tsp cumin seeds (jeera)
1 green chili chopped or slit
1 tsp red chili powder (lal mirch powder)
¼ tsp black pepper powder
¼ tsp garam masala powder
½ tsp turmeric powder (haldi)
2 tsp coriander powder (dhania powder)
2tsp cumin seeds powder (jeera powder)
1 tsp chaat masala
1 tsp amchur powder or powdered pomegranate seeds
1 chopped tomato (optional)
½ cup chopped coriander leaves
1 lemon sliced
3 cups water
1 tsp salt
3 tbsp oil
rock salt or black salt




Method:

1.Wash and soak the kala chana overnight or for 7 to 8 hrs.Once the kala chana are soaked, boil them in the presser cooker by adding a little salt and 3 cups water for about 6-8 whistle .chana should be cooked perfectly.strain the chana.

2.In a non-stick pan heat a tablespoon of oil and temper cumin seeds (jeera).
3.Now add the boiled kala chana and stir it and let it cook for 2 minutes.add some ½ cup of the chana stock to the chanas so that they do not stick to the pan.



4.add the ginger julienne ,chopped tomato and chopped green chili and saute for 2 minute

Add in all the spices: red chili powder, coriander powder, turmeric powder, garam masala and salt to taste. Be careful while adding the salt because we have already added the salt in the chana while boiling.



5.mix it well and let the kala chana cook in the masala for a couple of minutes. remember to keep on stirring so that the dry chana masala do not stick to the bottom of the pan. garnish kala chana with chopped coriander leaves.
and serve kala chana hot with wedges of lemon.

Tips:

1. use rock salt if making during navratri festival & skip the spice powder which are not used in your family during navratri.some people dont eat ginger during navratri in that case skip ginger.

2.Dont forget to have the kala chana with lemon

3.You can use white chickpeas or even black eyed beans to make this recipe.

4.Adjust the amount of red chilli powder & chat masala/amchur powder as per your taste

Konphal bhajji |Kand Na Bhajia|purple yam pakoda

Purple yam is also known as konphal in marathi .you can call it as a cousin of yam (suran)
It is normally used in undhiyo ,a gujarati vegetable during winter seasons.it is very tasty & healthy too. you can use it during fasting.
It can be used to make chips ,kheer, sabji ,sandwich ,cake etc.



Purple Yam is an earthly, healthy and delicious food. Our family favors this vegetable for its unique and interesting texture and its beautiful color. Purple yams are tubers with grayish brown skins and purple flesh. They taste sweet and a variety of a true yam, which is known as "ube" or "ubi" in the Philippines. It has rough textured, dark colored skin and a light purple colored flesh. Purple yam is very gnarled looking in appearance and grows on a vine rather than underground. 

This has purple colored flesh but it has a light colored skin and is shaped like other varieties of yam.



Todays recipe is bhajiya /pakoda/bhajji / fritters made from konphal.Like all traditional bhajias, kand na bhajia is also made by deep-frying thin slices of purple yam dipped in a gram flour batter. 

However, the coriander seeds, sesame seeds and the freshly-ground pepper powder that are added just before frying give it an edge over its counterparts! serve this on a rainy day, accompanied by a cup of piping hot tea or coffee to enhance the experience.

Recipe source :tarla dalal


Ingredients

20 pcs slices purple yam (kand) , peeled and thinly sliced
1 tbsp lemon juice/tamarind pulp
1 tbsp red chilli powder
1 tsp salt
1/2 tsp turmeric powder
1/8 tbsp crushed coriander (dhania) seeds
1/4 tsp sesame seeds (til)
1/8 tbsp coarsely crushed black pepper (kalimirch)
oil for deep-frying

To Be Mixed Together For A Thin Batter
1/8 cup besan (bengal gram flour)
negligible cup rice flour (chawal ka atta)
negligible tsp asafoetida (hing)
negligible tsp chilli powder
a pinch of turmeric powder (haldi)
1/8 tbsp hot oil
salt to taste


Method

1. Remove skin of purple yam and slice it into large pieces.Keep the pieces in water & then drain to remove water.



2.Now rub slices with lemon juice /tamarind juice on both sides .This is an important step. Yam has some juices which are irritant in nature these need to be neutralized before consumption. A good way to remove any natural irritant is by using tamarind juice in the preparation. Hence follow this step without fail. Sprinkle salt on yam pieces & apply tamarind juice uniformly to coat the yam slices.


3.Rub the yam with the turmeric & red chilli powder ,mix well to coat the yam slices uniformly with spices .



4.Marinate the yam slices for 10 minutes. 
5.Dip each slice of yam into the batter so that the slices are evenly coated from all the sides.



6.Remove and sprinkle a pinch of coriander seeds, black pepper powder and sesame seeds on top of the batter-coated yam slices.
7.Heat the oil in a kadhai and deep-fry a few slices at a time till they turn golden brown in colour from both the sides.
8.Drain on absorbent paper and serve immediately with the chutney of your choice.