Chocolate Mug Cake Recipe in 5 minutes: a super quick and easy method to make chocolate cake in a mug in your microwave. Perfect for odd hour chocolate cake cravings! Making cake in a microwave , that too a microwave chocolate cake, is a no-brainer to me. Most of my childhood stories that my parents relate revolve around chocolate in some form. 5-Minute Chocolate Mug Cake Recipe Ingredients Instructions Important Notes for Making Mug Cake in a Microwave: So yeah, I am a chocolate-lover and this microwave mug cake is a really dangerous thing to enter my life....

If TH makes rice, there is always some leftover. The left-over quantity is always in-between. Not enough for 2 of us the next day and a bit too much for one person to have. This has made me something of an expert in leftover rice recipes. I make all kinds of pulao, fried rice and what not with this bowl of cold, refrigerated rice. {Also check out my Indian-style egg fried rice recipe }...

You may also wish to check out my Kerala egg masala recipe , this malabar egg curry , and egg fried rice , one of my favourites! Oh, and Portuguese egg tarts if you are looking for dessert 🙂 Note: this is a slightly time consuming recipe to make but totally worth the effort. Egg Lentil Omelettes in Gravy / Guddu Thattu Posinti Recipe Serves 4 Ingredients: For the omelettes: 3 eggs A pinch of salt To grind to a paste: ¼ cup toor dal, soaked for atleast 2 hours 2-3 green chillies 1" piece of ginger 5-6 shallots / pearl onions For the gravy: 1 cup tamarind juice (a lime-sized ball of tamarind soaked in water and juice extracted) Salt to taste To roast and grind: ¼ cup grated coconut 1 tablespoon channa dal / kadala paruppu 1 tablespoon coriander powder / malli podi 1 teaspoon red chilli powder A pinch of turmeric powder 1 teaspoon oil For tempering: ½ teaspoon mustard seeds / kaduku 6 shallots / pearl onions, sliced thin A pinch of hing / asafoetida A few curry leaves 2 red chillies, torn into halves 2 teaspoon oil...

So I started doing some research on the best camera bags for women. There were quite a few options and I was pretty surprised I hadn’t come across any of these before. Most of the brands were from independent sellers and they looked stylish and very unlike the regular camera bags. So you can carry them around just like you would regular hand bags with your cameras practically hidden inside....

Kerala Fish Curry with Coconut {Recipe} Ingredients: Kanambu Fish / Mullet or any other medium sized fish with firm flesh - ½ kg Grated coconut - 1 cup Chilly powder - 1 tablespoon (adjust to tate) Pepper powder - ½ tsp Jeera powder - ½ tsp Garlic - 4 cloves Shallots, ulli - 4-6 Tamarind paste - 1 tbsp Turmeric powder - ½ tsp Curry leaves - 1 strand Mustard and fenugreek - for tempering Gingelly oil (Indian Sesame oil) or coconut oil - 2 tbsp Salt - to taste...

Mixed vegetable dal or clean-your-fridge-out dal recipe, one of my favourite ways to put together a simple dal for chapatis. This is an incredibly versatile recipe and can be adapted based on what vegetables you have lying around and even what type of dal you feel like on a given day. Pin Mixed vegetable dal recipe Ingredients Instructions Throwing a bunch of ingredients into a pressure cooker and getting a tasty result in the end is my kind of cooking on most days....

Typically, usal is made with maki or moth bean sprouts . Using moong sprouts for usal is also not uncommon so I decided to go ahead and do just that. I also learnt from the book that Misal is Usal with has been spiced up a bit more and made into a kind of chaat. I really need to try making some misal at home too, a dish that I have only tried once when I visited TH’s aunt in Mumbai many years ago....

Palada Pradhaman is probably my favourite payasam recipe after Kadala Parippu Payasam popularly made during the Onam festival and served for Onam Sadya. You can make Ada Pradhaman with milk (and therefore called Palada Pradhaman ) or with coconut milk and jaggery which I prefer to milk-based payasams. However, Palada Pradhaman is easier and quicker to make than jaggery-based Ada Pradhaman so hope this is a useful payasam recipe for Vishu and Onam for you folks....

Browse around, cook, and enjoy! Pin Onion Tomato Chutney - for dosa, idli - no coconut - 12 mins Pin Tomato Mint Chutney - for rice - no coconut - 20 mins Pin Andhra Peanut Chutney - for rice - no coconut - 15 mins Pin Spicy Red Chilli Chutney - for dosa, adai - no coconut - 15 mins Pin Onion Chutney - for dosa, idli - no coconut - 12 mins...

A brain-child of my mom-in-law, this kofta is a variant of kebabs that usually includes meat and any herbs of choice. This is a vegetarian kofta kebab using raw banana as the main ingredient and we’ve used mint and coriander leaves both in the kofta and in the green chutney served with it. When mom in law told me she has a few easy and quick snack recipes to share with me, I got super excited and we made these koftas and the palak aloo tikkis at the same time as a snack with evening tea....

Ridge gourd pachadi or beerakaya pachadi recipe: this particular ridge gourd pachadi recipe , I believe, is unique to the Reddiar community in Kerala. In fact, we call it not pachadi, but bajji (yes, like the besan coated deep fried snacks by the same name from Tamil Nadu). This pachadi or bajji can be made with ridge gourd (beerakaya in Telugu, torai in Hindi, peerkangai in Tamil, and peechinga in Malayalam)....

Sabudana Khichdi is a Maharashtrian recipe using sabudana (sago), potatoes, and peanut powder. Most popular as a vrat fasting food, sabudana khichdi is carb and protein heavy, which makes it a great breakfast food. Ok. It’s time for a confession, you all. I have attempted to make sabudana khichdi a few times before and failed quite badly. The problem was always getting the right consistency for the cooked sabudana. It’s a very easy thing to mess up - too much water makes it gloopy (and gloopy food is never good) and too little water makes it hard and rubbery....

Baking bread can be a bit daunting, especially for beginners. But something remarkable about it is the use of minimum ingredients, ones that are available all around the world! The technique and other stuff can be perfected in time but the idea is to take the first step. Anyway, after my first attempt at bread, I tried again about a month ago, but this time I decided to go for the normal bread, the one where you need to knead it....

Pomegranate is one of those fruits that I ate a lot while growing up. We’d buy them in cartons and my grand mom would very patiently extract the seeds and keep them loosely covered in steel bowls on the dining table so the kids could eat a spoonful whenever they passed by. This also meant I never really learnt how to cut open a pomegranate and get the seeds out easily....

Pin Pin Pin Pin I also have one exercise for you guys. Here’s what you need to do: 1. I want you all to pick 5 of your most favourite food blogs, especially the ones you admire for their photography. Make sure you pick food blogs and not food photography blogs. 2. Go to their oldest set of posts, using their archives link or something. The longer they have been blogging, the better this would work....

Looking down at the mug in her hand, she was taken back to all those cups of tea she has shared with her family. Promptly at 4, their long-time maid would bring the steaming cups, each one of a different shape and size. Her dad liked his clear glass mug that could just about hold one cup of tea. Her mom liked bigger portions of tea so her mug was significantly bigger, easily holding about 2 cups of tea....

Pin I like chow chow and make chow chow sambar or chow chow kootu very regularly since it’s easily available in the vegetable markets here. But a chutney? Let’s see how that goes. Chow Chow Chutney (Thuvaiyal) Recipe Preparation time: 10 minutes Cooking time: 15 minutes Makes ~2 cups chutney Serves 4-6 Adapted from: Dakshin by Chandra Padmanabhan Ingredients: 1 medium-sized chow chow 1 tomato 1 tablespoon of oil 1 green chilly 1 small bunch of coriander leaves (cilantro) 2 tablespoon of toor dal 1 tablespoon of skinned urad dal 2-3 dry red chillies ½ teaspoon of hing/asafoetida/perungaayam Salt to taste...

Pin This beauty right here. I am no pumpkin lover but erissery has always held a soft spot in my heart. Mom doesn’t make it that often, actually. She makes pumpkin koottu more often, with dal. But erissery is a quintessential part of the Onam Sadya and I realised I haven’t even tried it myself yet. That idea and this pumpkin combined, and the rest is history 😉 Pin I couldn’t resist more pictures of the pumpkin....

I did, however, manage to score an entire bag of super fresh basil in Giant supermarket a couple of weeks back. Ooh the flavour was mind blowing. Although I have tried pesto pasta and pesto chicken before in restaurants, making your pesto is way better! I was a bit skeptical if TH would like it but he actually loved the pesto pasta I made with it. You can also make interesting bread recipes with pesto like these pesto pull-apart roll s ....

When Sunita announced her Think Spice Event this month and when I saw it was ginger this time, quite a few recipes went through my mind. But the honest truth is, I can’t stand the smell of raw ginger. Its ironic, cuz I do like ginger chicken and stuff, but if you tell me that the antidote for nausea is chewing a piece of ginger, then I beg to differ! Raw ginger causes nausea in me....