CHOCOLATE MUG/ JAR CAKE

 This Chocolate Mug Cake recipe will become your new obsession; it's the easiest  way to make dessert for one or two, and you wont believe how delicious it is! This mug cake recipe is made with chocolate chips and no eggs.This is one of the easiest dessert recipe which is soft and fluffy and tastes super delicious.

 It was my birthday last week and want to make something different as I was cravings for chocolate cake. I wanted to make/ buy cake for my birthday but I was missing my daughters so badly😔😔  While I was struggling to decide what to prepare, my husband came to rescue and gave me the idea of preparing these yummy mug cakes. And problem solved . So tried this Chocolate Jar Cakes and satisfied with the results. It came out superbly and also satisfied my chocolate cake cravings 😌😌Now this has added to my favourites list. This one is really for a chocolate addict person who loves chocolate and vanilla ice cream together, because they both are a marriage made in heaven. The main advantage of mug cake recipes are, they do not need to weigh any ingredients and all the quantities are given in spoons. Secondly, I have added chocolate chips but these can be replaced with raisins, walnuts , almonds and even berries.

I tried my first mug cake recipe a few years ago and it was a disaster.  A few days later I tried another recipe.  Again, a disaster.  Most recipes were dry and tasteless, and contained eggs. Even some mug cakes I’ve ever tried came out gross and rubbery except this one. This is one of the easiest dessert recipe which is soft and fluffy and tastes super delicious.This chocolate mug cake is made  for a fudgy, chocolaty treat that is truly decadent. It's a great recipe for nights when  you need a yummy dessert that's ready in less than 30 minutes! You can add a few chocolate chips in the batter to make it extra rich and gooey. This easy mug cake is easy to make with basic ingredients in your kitchen pantry and comes together quickly just in minutes. It couldn’t be easier to make a homemade mug cake. Combine the dry ingredients in a oven-safe mug/ jar, stir in the wet ingredients, then cook in the oven until the cake is done. You’ll find the full, step-by-step recipe below with detailed instructions. Now this is PERFECT when I'm having a chocolate cravings anytime but not in mood of baking a regular chocolate cake 😀If you like and tried the recipe don't forget to share your experiences with us on Facebook, Instagram with a hashtag #kalpanaslacucina.

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS :

1/4 Cup All Purpose Flour

3 tablespoon granulated Sugar

2 tablespoon unsweetened Cocoa Powder

1/2 teaspoon Baking Powder

dash of Salt

 1/4 Cup Milk (any kind of milk)

 2 tablespoon Vegetable Oil/ Canola Oil (or melted butter)

1 teaspoon Chocolate Chips , or your favorite flavor baking chips

Few drops Vanilla extract ( optional )

For Serving : 

Vanilla Ice cream

Chopped mixed Nuts / more Chocolate Chips 

Chocolate Syrup

METHOD :

STEP 1 - In a oven safe cup/ bowl/ jar add flour, sugar, cocoa powder, baking powder, and salt and stir together.

STEP 2 - Add milk, canola oil, and vanilla extract ( optional )and stir until smooth.

 STEP 3 - Make sure to scrape the bottom of the mug. 

STEP 4 - Stir in chocolate chips or sprinkle them on top.

STEP 5 - Bake for 15-17 minutes at 175°C (see note) until cake is just set, but still barely shiny on top. (see notes ).

 STEP 6 - Remove from oven and allow to rest for 1 minute before consuming.

STEP 7 - Ready to serve.

Serve it with a scoop of vanilla ice cream, chopped mix nuts/ chocolate chips on the top and drizzle some chocolate syrup and ready to dig in.

NOTES - * Sugar sweetens things up and balances the bitter cocoa powder. 

* Two tablespoons of unsweetened cocoa powder ensures a rich chocolate cake. 

* Baking soda acts as a leavening agent, which means it helps the mug cake rise. 

* A pinch of salt enhances the overall flavor of the mug cake, but it won’t make it taste salty. 

* Cooking time may vary because all ovens are different, it’s difficult to give a precise cook time. 

* Keep checking after 15 minutes. 

* The trick with mug cakes is to stop cooking the cake earlier than you think, because you want it to be soft on the inside, and the cake will also continue to cook as it cools.

* You can combine the dry ingredients ahead of time and store the mixture in an airtight container. That way, all you’ll have to do is add the liquid ingredients and bake.

MAKHANA ~SABUDANA KHEER

 Phool Makhana and Sabudana Kheer  is a creamy Indian pudding made using puffed lotus seeds (phool makhana, fox nuts), soaked sabudana, milk, sugar, and dry fruits. It is a delicious dessert that can be served on any occasion, especially for vrat or fasting days. Makhana - Sabudana Kheer is a traditional Indian dessert which is a delicious and is made during Navratri and on fasting days like Mahashivratri. 

We love phool makhane at home as it makes a crunchy snack that feels absolutely light after eating and is considered a healthy snack for weight watchers. Apart from this makhana sabudana kheer, On my blog I am going to share how to make namkeen makhana, plain makhana kheer, makhane ka raita that tastes delicious when served.

Lotus seeds are commonly known as Makhana, which generally consume it during fasts or even use it as an ingredient in Indian cuisines or desserts. It is easily available in the market and has a very good shelf life and can be stored for a long time in an airtight jar. These foxnut are mostly used in many indian sweet and savouries like makhana laddu, raitha, makhana curry and kheer.You can serve makhana kheer during vrat (fasting) days, like navratri, shiva ratri, or on any fasting days. But to be honest i never knew about makhana before my marriage. I came to know about it after i shifted to Aurangabad, initially I buy makhana only to make spicy namkeen later slowly started to make many other recipes with fox nut. Makhanas were previously underappreciated. Makhana has become more popular in recent years as people have become more health conscious. People are rediscovering the once-forgotten snack for its nutritional value. Makhanas of various varieties can also be found in supermarkets. Because of their high nutritional value, makhanas/fox nuts are becoming extremely popular in recent years. The puffed lotus seeds or the puffed fox nuts have high nutritional and medicinal values and are primarily grown in the state of Bihar in India.

Few Health Benefits of Makhanas - 

➡️ Fox nuts are high in astringent properties and can help prevent kidney problems. A low sodium diet controlled blood pressure, and less stress all contribute to better kidney health. Makhana provides all of these benefits while also improving kidney function. Makhana can also help your body deal with issues like frequent urination, inability to control urine, and kidney failure.

➡️Makhanas are packed with the goodness of protein, potassium, phosphorus, carbohydrates, fiber, magnesium, iron, and zinc. These essential nutrients make this munchy a perfect go-to healthy snack.

➡️ As Fox nuts are high in potassium and low in sodium, making them beneficial for people with high blood pressure. Makhana aids in blood pressure control and is one of the best ways to maintain systolic blood pressure levels.

 ➡️The seeds contain B vitamins in rich content, particularly thiamin at 43% of the Daily Value, and numerous dietary minerals, such as manganese and phosphorus. 

➡️ In a 100 gm of dried lotus seeds include 332 calories and contain 64% carbohydrates, 2% fat, 15% protein, and 14% water. 

➡️ For proper digestion, our bodies require fibre. Makhanas are high in fibre, which helps the digestive system function properly. Include fox nuts in your daily diet if you have digestive issues such as constipation or hard stools.

Back to the recipe, this sweet is simple and very easy to make and comes together in under 30 minutes using basic ingredients. Rich and creamy Makhana Sabudana ki Kheer is a perfect dessert to serve for your festive meals, special occasions, or on Vrat days (Hindu fasting). Here in my recipe, I used a handful of roasted makhanas . I pulse half of them in the mixer roughly and add to the kheer along with the whole ones. But this is totally optional. I crushed them because it gives a nice creamy and thick texture to the kheer. Initially after you make this makhana kheer, the makhanas will float on top of the kheer. Wait for the kheer to cool down and it will begin to absorb the milk.  

Any one can prepare this Makhana Sabudana Kheer Recipe. Follow the step step procedure with detailed video recipe. If you tried this recipe, Click on the stars ★ in the recipe card to let us know your feedback!  You can also click the recipe pic and share on Instagram and Facebook with hashtag #Kalpana's La Cucina.

📌📌 Watch the full video recipe here 📌📌

Makhana kheer recipe / Kheer recipe / sweet recipes / vrat recipes with detailed instruction and step by step photos.

INGREDIENTS :

2 tablespoons Ghee

1 Cup Makhana /Foxnuts / Lotus Seeds

1 Cup Soaked Sabudana/ Sago

1 litre Whole Milk (full-fat milk)

15-20 strands Saffron (optional but highly recommended)

2 tablespoons slivered Almonds

2 tablespoons slivered Cashew nuts

2 tablespoons slivered Pistachios

2 tablespoons whole Raisins

1/4 -1/2  Cup granulated Sugar

 1/4 teaspoon Cardamom Powder (crushed)

METHOD : 

STEP 1 - Heat 1 tablespoon ghee in a heavy bottom pan over medium heat.

STEP 2- Add nuts and raisins and roast well. Transfer on a plate and keep aside.

STEP 3 - In the same ghee, add makhana and roast on medium heat until crispy. Keep stirring while roasting.

STEP 4 - Transfer on a plate and let them cool completely.

STEP 5 - After cooling add half of the makhanas to a blender jar and make a coarse powder. Keep half of them aside. ( see notes )

 STEP 6 - Add 2 tablespoon warm milk and saffron and keep aside.

STEP 7 - Heat the remaining ghee in the pan. 

STEP 8 - Once it is hot, add soaked sabudana and roast well for 1-2 minutes.

STEP 9 - Add milk, mix it well and bring it to a boil over medium heat.

STEP 10 - Keep stirring very frequently to avoid milk from scorching.

STEP 11 - Once the milk comes to a boil, reduce the heat to low and cook for 10-12 minutes.

STEP 12 - Add sugar and keep stirring until sugar dissolves completely.

STEP 13 - Add roughly crushed makhana with the whole ones.

STEP 14 - Add saffron milk and mix well.

STEP 15 - Add roasted almonds, cashew nuts, pistachios, and raisins and cook until kheer thickens (5- 10 minutes). Keep stirring frequently while cooking.

STEP 16 - Keep scraping the milk at regular intervals that have solidified and collected on the sides of the pan and mix it with kheer.

STEP 17 - Switch off the flame and add cardamom powder and mix well.

STEP 18 - Kheer is ready. 

Garnish it with more slivered nuts and serve hot or chilled.

Serve warm or cold and garnish with pistachios and almonds.

NOTES – * Soak sabudana for atleast 4- 5 hours. 

* You can either use this roasted whole makhana to make the kheer or crush half of them roughly. Crushed makhana will make the kheer creamier. Keep half of the makhanas as it is.

* Make sure the makhana are fresh and not rancid.

* This recipe can be easily doubled or tripled.

 * Kheer will thicken slightly once cooled , so don't cook until very thick.

* Initially after you make this kheer, the makhanas will float on top of the kheer. Wait for the kheer to cool down and it will begin to absorb the milk.

* You can refrigerate the leftover kheer and serve this kheer chilled.

3-in-1 NO RICE IDLI~DOSA BATTER

 After a long time, I started making millet recipes in my kitchen. My recent try was this jowar idli recipe/ Sorghum idli - dosa batter without rice. Jowar is a healthy gluten free millet which is high in fiber, protein and packed with essential minerals and vitamins. Its a great alternative for atta/ wheat flour and all purpose flour / maida. It is good to control diabetics, thyroid and aids weight loss. Sorghum is known as Cholam in Tamil, Jonnalu in Telugu, Jola in Kannada, Jowar in Hindi and ज्वारी in Marathi.

Idli is one of the quintessential South Indian breakfast. It is a healthy and nutritious start to any day. Today I am going to share one of the healthiest and nutritious version of idli which is with Jowar Flour and no rice is used in it. In this jowar idli recipe, jowar flour replaces the traditional idli rice or rava. Sorghum / Jowar / Jonna is a healthy and nutritious whole grain which is gluten-free, rich in fiber and iron, full of protein and the list goes on. HealthyfiMe has a great resource on the nutritional values of jowar (sorghum). Sorghum flour is available in most well stocked Indian grocery stores. You can bring jowar and grind it in flour mill and store it.

I have been trying to incorporate millets in my diet as much as possible in the recent months. These idlis which are made with this healthy grain is one such experiment. Earlier I shared Jowar Upma/ Ukkadpendi on my blog. The standard, traditional version of idlis are made with urad dal / skinned black gram and rice or cream of rice. I have been making idlis replacing a portion of rice with jowar flour to make them healthier. 

These days many of us are trying to avoid rice in daily diet due to health reasons. So this jowar idli recipe without rice is a great alternative. Also the best thing about this recipe is it needs just 2 main ingredients - jowar flour and urad dal.

Jowar idli tastes the best with coconut chutney, tomato and onion based chutneys or tomato thokku. I served it with sambar, peanuts chutney and ginger chutney. We loved it. I am happy that I can include this recipe in our regular diet too. Friends, do try this easy and yummy jowar idli / Sorghum idli and enjoy for your breakfast and dinner !

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS :

2½ Cups Jowar Flour (Jonna/ Sorghum Flour)

1 Cup Urad Dal / Black Gram

1 teaspoon Methi / Fenugreek Seeds

1/4 Cup Poha / Flattened Rice

 Salt as per taste

Water to adjust the consistency 

METHOD :

STEP 1 - In a mixing bowl, add urad dal and methi seeds and wash it well 2-3 times with tap water.

STEP 2 - Soak urad dal for 4~6 hours with sufficient water.

STEP 3 - After 6 hours, wash and soak poha for 15-20 minutes.

STEP 4 - Grind the urad dal into a smooth batter using just enough water. Transfer to a mixing bowl.

STEP 5 - Also grind the soaked poha to make a fine and smooth paste.

STEP 6 - Now, jowar flour is added to the black gram and poha mixture along with water as required to adjust the consistency of the batter. Mix well using hands to make a lump free batter.

STEP 7 - The batter is covered and kept undisturbed in dark place for around 8-10 hours for fermentation.

STEP 8 - After 10 hours, mixture should increase in volume, become airy and frothy. 

STEP 9 - Add salt to the mixture and mix the batter well with a ladle.

STEP 10 - Batter is ready to make idlis, dosas and uttapam. 

How to make idli - 

📌📌 Watch the full video recipe here 📌📌

STEP 1 - Heat water in a idli cooker/ steamer/ pressure cooker on medium heat.

STEP 2 - Lightly grease the idli molds and distribute the batter evenly in the idli molds.

STEP 3 - Steam for 15-20 minutes on low medium flame. 

STEP 4 - Check by inserting a toothpick, if it comes out clean, your idlis are ready. 

STEP 5 - Turn off the stove and remove the idli plates and cool for 5 minutes.

 STEP 6 - Run a sharp knife around the edges of idlis and remove the idlis. Soft, spongy and fluffy idlis are ready to be served.

 Serve hot with sambar and chutney of choice.

 

NOTES - * Rinse black gram / urad dal thoroughly twice with water and soak in water in a container for about 4-6 hours. 

* Wash and soak poha when your urad dal is ready to grind.

* Add black gram, salt and water (as needed) to a blender and grind finely.  

* When the black gram is ground, next add the sorghum flour and mix well . Add extra water if needed. 

* The final batter should be of thick, pouring consistency.

* Transfer the batter to a container and cover it. Leave it in a warm place to ferment overnight.

* Alternatively, you can keep the bowl in switched off oven/microwave or in a warm place. In winters, batter might take a little long to ferment.

 * Use a big bowl for batter to avoid spillage, as it will increase in volume once fermented.

 * If living in a cold place, leave the batter container in the oven with the light on. Don't turn on the oven. The batter may take 8 - 10 hours to ferment in a warm place. It may take longer to ferment in cold climate, may be up to 16 - 18 hours.

* Add salt to the fermented batter before making idlis.

* You can add extra water and adjust consistency once batter is fermented.

* Take the required amount of batter into a small bowl. and you can refrigerate the rest of the batter for up to a week.

* Let it come to room temperature before using.