With Valentine’s day being around the corner, all of us want to do something special for the ‘special one’. With busy schedules and hectic work, it gets so difficult to take time off and make something for our loved ones. My husband loves cakes and I wanted to bake a dozen cupcakes for him, but alas I just couldn’t fit it around my work schedule. So I decided to make something a little different yet yummmmy to show that I honestly tried 😉 Hahaha.
So here is a quick recipe of the double chocolate cake I made in a coffee mug. Real quick, very simple and trust me it’s truly yummmy and guess what- ITS EGGLESS!! I got inspired to bake this when I came across a similar recipe in a blog I read a few days back. Thanks to her, I should say that I totally nailed this one! (http://www.tablefortwoblog.com)
So lets get started:
- 1/4 cup All purpose flour
- Pinch of salt
- 1/4 tsp Baking powder
- 2.5 tbsp sugar
- 2 tbsp unsweetened cocoa powder
- 1/4 cup milk
- 2 tbsp oil
- 1 tbsp cookie and cocoa swirl (or any spread you like – peanut butter, chocolate or hazelnut spread etc)
- Mix all the dry ingredients in a bowl.
- Add milk and oil and whisk it well to break all lumps.
- Pour the batter in a microwave safe coffee mug.
- Add 1 tbsp of your favorite spread on top of the batter.
- Microwave it for 65-70 seconds on high temperature.
- Enjoy the yummmy cake with your loved ones.
- Allow it to cool and alternatively you can top it with vanilla ice-cream/whipped cream and decorate with sprinkles or any other decoration of your choice.
Spreading Love 🙂
To make the thai curry, gather the following ingredients:
- 1 onion (finely chopped)
- 1 baby corn (chopped into cubes)
- 1 cup carrot, beans, peas (half boiled)
- ¼ capsicum (chopped into cubes)
- 4-5 florets cauliflower (optional)
- 8-10 spinach leaves (do not cut)
- 1-2 tbsp thai curry paste (green or red)
- 1 cup coconut milk (grind ½ coconut and ½ cup water and extract juice from net bag)
- Black pepper
- 1 tsp corn flour
Add the corn flour, salt and pepper to the coconut milk, stir and keep aside.
- 1 tsp brown sugar
- 1 slice pineapple (cut into cubes) (optional)
- 2 tbsp oil
- 1 cup rice (cooked)
Lets make the thai curry:
- Take oil in a kadai. Fry the onions to pink.
- Add thai curry paste and fry well.
- Add all the veggies, including the spinach leaves. Sauté well.
- Add the coconut milk mix. Keep stirring till the curry thickens.
- Add the pineapple and brown sugar. Stir.
- Your thai curry is ready.
- To serve it, take rice in a plate. Make a hollow in the centre. Pour the curry in the hollow. Garnish with coriander / basil leaves.
- What I did here is, I used the pineapple to make a bowl! Superb right? Just cut the pineapple vertically, scoop out the contents, and use it as a bowl!!
Note: Thai curry paste can be purchased from any departmental store. But here I also have the recipe to make your own thai curry paste at home!
Thai curry paste:
- 4-5 green chillies,
- 1 tbsp dhania (dry coriander seeds) (unbroken)
- ½ tsp jeera (cumin seeds)
- 1 pod garlic
- 1 tsp brown sugar
- ½ tsp pepper corns
- Dry roast all the above in a pan, except brown sugar. Grind after adding the sugar.
- To make the red thai curry paste, use red chillies, but only after boiling and cooling it!
A must try dessert!
Here go the ingredients in my recipe of puchka fillings:
- 10-15 pani puris / puchkas / gol gappas ( easily available in Indian stores)
- Dark or Light chocolate slabs (your choice) (melted either using double boiler or microwave)
- ½ ltr milk
- Few pistachios, almonds, kesar (saffron) strands
- 2-3 tbsp sugar
- Any fruit of your choice (strawberries, kiwis, mango, anything!)
- Mint leaves (for decoration)
- Chocolate sauce (for decoration)
Let’s make this yummy dessert:
- Make a hole in the centre of the puchkas. Coat the outer layer of the puchkas with chocolate. Refrigerate till the chocolate layer hardens.
- Make rabdi from the milk: Keep boiling the milk in a pan till it thickens, gently stirring continuously.
- Ensure that you keep stirring so that milk does not stick at the bottom and end up burning.
- Add almonds, pistachios, saffron strands. When thick, add the sugar.
- Switch of the gas. When cool, refrigerate.
- At the time of serving, fill the rabdi in the puchkas. Top it up with fruit pieces. Here I used kiwis in one and mangoes in the other.
- Decorate with mint leaves and chocolate sauce.