Molten Lava cake

  Preparation Time : 5 mins | Cooking Time : 1 Min |Serves: 2

     All purpose flour    4 tblsp
     Cocoa powder    1 tsp
     Baking powder   1/4 tsp
     Milk    3 tblsp
     Lemon juice    1/2 tsp
    Oil     1 and 1/2 tblsp
    Sugar   1 and 1/2 tblsp
    Vanilla essence  1/4 tsp
    Red food colour   few drops 
    Chocolate   2 small chunks
     
     

Method:

• In a bowl add the milk and lemon juice , mix well and keep it for 2 minutes.

• Add the baking powder to this and mix well. Now add the flour to this.

• Add the cocoa powder and sugar to this.

• Add the vanilla essence and the red food colour. 

• Add the oil and mix this well without any lumps.

• Grease 2 microwave safe ramekins with oil. Add half of the batter to both the ramekins.

• Now put the chocolate chunk into the center of the ramekin. I used the cooking chocolate. You can add even the dairy milk chocolate too.  
• Pour the remaining batter to cover the chocolate. Ensure the chocolate is fully covered. Take care that the chocolate chunk is fully covered with batter.

• Place the ramekin in the microwave and cook for 1 minute. Time varies from oven to oven. Mine i kept in high for 1 minute. Insert a tooth pick in the center of the ramekin to see whether it is completely cooked. If it comes out clean, then it is cooked.
• Take it out from the oven and allow this to cool.

• If you want you can sprinkle with some powdered sugar. Using a knife scrape the edges and  invert the cake in a plate. 

• Slowly cut the cake in the front so that the chocolate in the center comes out like a lava.

• Red velvet chocolate lava cake is ready to eat now.

Eggless Chocolate Brownie

  Preparation Time : 15 mins | Cooking Time : 30 Mins |Serves: 15 -17 squares

     All purpose flour   1 cup
    Cocoa powder   1/2 cup
    Sugar   1/2 cup
    Milk   1 cup
    Lemon juice  1 tsp
    Oil    1/3 cup
    Baking soda   1 tsp
   Vanilla extract   1/2 tsp
    Salt  a pinch 
     
     

Method:

• In a bowl add the milk and lemon juice and keep it aside.
• Add the flour, cocoa powder and baking soda in a bowl .

• Powder the sugar in a mixie. 

• Add this to the flour mixture and mix well.

• Add oil and vanilla essence to the milk mixture. Make a dent in the flour mixture and add the wet ingredients.

• Gently mix this in a circular motion and pour it over a greased baking tray.
• Preheat the oven at 160 degrees for 5 minutes.

• Place it in the oven and bake it for 25 minutes or insert a skewer|toothpick in the center of the cake and if it comes out clean, the brownie is perfectly baked.

• When it is completely cool, cut this into squares and enjoy the brownies.
• It tastes best when served with vanilla ice cream. 

Notes:

1. You can add a handful of walnuts on the top of the batter before baking.
2. Lemon juice and milk can be replaced with buttermilk

- See more at: http://www.jeyashriskitchen.com/2016/06/eggless-chocolate-brownie-chocolate.html#sthash.x428z4pl.dpuf

Ginger cardamom Tea

Ginger cardamom Tea

Ingredients

  Preparation Time : 5 mins | Cooking Time : 10 minutes|   Yields : 1 cup

 
    Milk   3/4 Cup
    Water  1/2 Cup 
     Tea or tea leaves  1 and 1/4 tsp     
    Ginger   A small piece
    Cardamom  1
    Sugar   As needed
    

Method:

• Crush the ginger and cardamom using a mortar and pestle. Crush the cardamom seeds nicely so that it will give a nice flavour to the tea.

 

• Boil the water in a sauce pan and add the crushed ginger ,cardamom and tea leaves|powder. Let this boil for 2- 3 minutes in a very low flame. The flavor of the tea, ginger and cardamom will now get infused into the water.  Add the milk now.

 

• Keep the flame little high and when it comes to boil, lower the flame. Keep it in sim for 5 seconds.
• Cover it for 3 seconds. Switch off the flame. Filter this now.

 

• Add sugar as desired . Mix well and serve hot.

 Notes:

1. Always use fresh milk for making tea. 
2. Select good quality of tea powder.
3. If you want the tea to be more dominantly ginger then add some more crushed ginger at the end , before putting off the flame and cover for 5 seconds.
4. Never reheat the tea after it is made. Either reheat in the microwave oven or use double boiler method.(heat water in a pan and keep the tea on this in a tumbler). Do not  reheat directly on the flame.
5. Always add sugar after the tea is done. Never add sugar when the tea is boiling. It will not taste good.
6. The ratio of milk and water depends upon your preference.
7. The amount of tea powder depends on the brand and how strong you need it.

- See more at: http://www.jeyashriskitchen.com/2014/05/ginger-cardamom-tea-indian-kitchen.html#sthash.R0ugCKXg.dpuf

Molagapodi Sevai

  Preparation Time : 5 mins | Cooking Time : 20 Mins |Serves: 2

     Instant Sevai| idiyappam     1 cup
     Onion    1
     Idli milagai podi      2 tsp or more
     Salt    little 
     Oil       2 tsp
     Mustard seeds   1/4 tsp
     Urad dal     1/4 tsp
     Curry leaves   few
     Coconut oil     2 drops (optional) 
     
     

Method:

• If using instant sevai cook according to the instructions given in the packet. If using idiyappam follow the link given in the ingredient table to see how to make idiyappam. Instant rice sevai works perfect for bachelors.
• Chop the onions into small. In a pan add oil and add the mustard seeds and urad dal.
• Add in the finely chopped onion to this.

• When the onions turn pink add in the cooked sevai. I used home made idiyappam.

• Add the molagapodi to this and mix well. Cook for 2 minutes in a low flmae and add few drops of coconut oil(if adding). Switch off the flame. Add curry leaves to this.

• Super hot and yummy sevai is ready for breakfast.

 
Notes:

1. You can add 1 tblsp of peanuts while doing the seasoning.
2. Grated carrots can be added while garnishing.

- See more at: http://www.jeyashriskitchen.com/2015/06/podi-sevai-recipe-bachelor-recipes.html#sthash.jo8h4nZI.dpuf

Cauliflower Rice

Cauliflower Rice

Cauliflower Rice is one of the my favorite recipe. Though i made this cauliflower rice many times for lunch box , i never had time to click the pictures on weekday mornings. Finally i made it on a day when my hubby came home for lunch and kids were also on holiday.

INGREDIENTS:

CAUIFLOWER FLORETS	1/2 CUP
BASMATHI RICE	3/4 CUP
OIL	1 TBLSP
RED CHILLI POWDER	1/2 TSP
ONIONS	2 NO
TOMATO	1 NO
GARLIC	5 PODS
ELACHI	1 NO
CLOVES	2 NO
SALT	AS NEEDED

METHOD:

• Wash the rise and soak it  in 1 and half cup of water for half an hour.

• Pressure cook the rice by adding little salt and a drop of oil.
• When it is done allow it to cool in a broad vessel.
• Immerse the cauliflower florets in hot water for 5 seconds and take it out.

• Cut the onions into big pieces and sauté them till it turns pink.
• Allow it to cool and grind it to a smooth paste along with elachi,garlic,tomato and cloves.

• In a Kadai add oil and sauté the cauliflower by adding redchilli powder and salt to it.

• It took 15 mins for me to roast the cauliflower  without adding much oil.

• When the cauliflowers are done keep it separately.
• In the Kadai add the ground macula and fry till the raw smell goes off.
• Keep it in a low flame while frying.

• Now add the cooked cauliflower florets to this. Mix well.

• Mix it well with rice.

• Garnish with coriander leaves and serve with any rather of your choice.

Javarisi Upma

  Preparation Time : 10 mins + 3 hours soaking | Cooking Time : 15 Mins|Serves: 2

   Javarisi | sago        1 cup
   Oil        3 tsp
   Peanuts     2 tsp 
   Mustard     1/4 tsp
   Turmeric powder    1/4 tsp
   Carrot     little (optional)
   Lemon juice    1 tsp
   Green chili    1-2
   Salt     as needed
   Curry leaves     few
     
     
     

Method:

• Wash the javarisi | sago nicely and soak it in little water , just to immerse it, for 1 hour. Later drain the water and keep it in a colander. Sprinkle little water and keep it overed for 2 hours. 
• You can skip this step but this will be perfect .
• Mix the turmeric powder with this soaked sago, so that while cooking it will be evenly mixed.

• In a pan add oil and mustard seeds, peanuts and  chopped green chilis.
• Add the finely chopped carrots(if adding). Even adding peanuts is optinal but i love to add in upmas.

• Add the soaked and drained sago to this and cook in a very low flame. 

• Add salt to this.
• Cook for 5 minutes in a low flame without getting it burnt. The sago will turn glossy. Be careful not to form it into a lumpy mass.
• Switch off the flame and add the lemon juice to this. Mix well. Add curry leaves.

• Serve this always hot, else it will become soggy.

Notes:

1. Do not soak the sago in more water , this will make the upma soggy.
2. Overnight soaking is also ok. ensure you add less water only. 
3. You can add finely chopped capsicum also if you want.
4. Peanuts can be replaced with cashewnuts too.