2 different microwave chocolate cakes with one batter

 

Don’t want to bake the regular chocolate sponge? Here are the recipes for 2 different microwave chocolate cakes with one batter…

 

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

This recipe is based on my very own hit microwave chocolate cake recipe. It’s a never fail cake recipe that will become your go to recipe too.

In this post you get 3 chocolate cake recipes actually …one plain and the other two flavoured. The cakes bake in just about 5 mins. I have included tips about baking in a microwave oven on microwave mode.

So, here are my options for your baking season 😊

 

MICROWAVE CHOCOLATE CAKE                Serves 8

Ingrdients for one Basic Chocolate Cake:

 

DRY INGREDIENTS

All Purpose flour – 1 cup

Cocoa powder – 3 tbsp

Baking Powder – ½ tsp

Baking Soda – ½ tsp

Salt – a pinch

 

 

Butter – 50g

Veg Oil – 50g

Sugar – ¾ cup

Eggs -2

Vanilla essence – 1 tsp

Buttermilk – ½ cup

Milk – 3 to 4 tbsp or a bit more

 

FLAVOUR 1: Strong Coffee – 3 to 4 tsp and Chopped Pecan nuts/walnuts – 1/3 cup

 

FLAVOUR 2: Orange zest – ½ tsp and Chopped dried cherries – 1/3 cup

 

Method:

1.    Mix together the DRY INGREDIENTS and whisk them for 2 minutes. Keep aside.

2.    Beat the butter, oil and sugar till light, pale and fluffy.

3.    Add in the eggs into the batter one at a time; mixing in completely.

4.    Add the DRY INGREDIENTS into the batter in 3 parts, alternating with the buttermilk in 2 parts. Fold gently to mix till just combined.

5.    Toss the nuts and cherries in a bit of dry flour. Add in the FLAVOUR 1 OR FLAVOUR 2  and mix to combine.

6.    Pour in a microwave safe 6”x6” square dish that has been lined with baking sheet. Bake for 3 minutes then go 30 seconds at a time till done.

NOTE: ­BAKING TIME VARIES FROM OVEN TO OVEN.

             ­BAKE IN SMALL BURSTS TILL DONE.

© Rinki’s Kitchen

Orange Rice Pudding

 

How to use oranges in a recipe? Here’s a superb seasonal dessert… Orange Rice Pudding Recipe…

 

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

This recipe is loosely based on my Grandmother’s Kheer Kamala recipe. I have changed it to make it an easier and quicker recipe. My Nani would cook the milk down to make a thick custard. She would also serve it in the orange peel bowl 😊

 

This pudding gives a dose of vitamin c that does wonders to the taste buds. The orange pulp cuts into the mildly sweet pudding and makes every spoonful a delight to have.

 

An easy recipe for an exotic seasonal dessert….what say?

Click the link below to watch the video:

ORANGE RICE PUDDING            Serves 6 to 8

Ingredients:

Orange – 3 to 4

Full Fat Milk – 1 liter

Sweet Condensed Milk – 200g

Powder Sugar – 2 tbsp (optional)

Govind Bhog/Basmati Rice – 4 tbsp

 

Method:

1.    Soak the rice in water for at least an hour. Grind to a coarse paste. Keep aside.

2.    Take out about 2 tsp of orange zest using a sharp knife or microplane. Do NOT include any white portion of the rind. Keep aside.

3.    Peel and clean the orange threads. Use a pointed knife to slit each segment. Turn it inside out at the open slit. Carefully remove the pulp and collect it in a bowl. You will require about 1 ¼ cup of pulp for this recipe. Reserve a few segments for garnishing. Keep the pulp in the fridge to chill.

4.    Heat the milk in a bread pan on low heat. Stir continuously till it comes to a boil.

5.    Add in the rice paste and cook stirring on low heat for 7 to 10 minutes or till the custard thicken and the rice is cooked.

6.    Pour in the condensed milk and mix it in. Cook till it comes to a boil. Add in the powdered sugar and bring to a boil again. Turn off the heat and let it cool down completely. Put it in the fridge to chill for 2 hours.

7.    Add in the orange zest and mix it well. Add in the orange pulp and mix gently.

8.    Pour the chilled pudding into the serving bowl, garnish with orange segments, sprinkle some zest on top and serve.

 © Rinki’s Kitchen

Paneer Baby Corn Kadhai Masala

 

What to make with paneer? Sometimes, this becomes a real dilemma. You want to present something different yet familiar. Something you know will be enjoyed by your folks but surprise them too.

This very familiar Kadhai Paneer with a slight twist will surely appeal to you 😊 Here’s my Kadhai Baby Corn Paneer for that something different…

 

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 Click the link below for the video:

The recipe is laid out in four parts…

1.    watch how to make kadhai masala from scratch (you can control the heat in the masala)

2.    how to make tomato gravy

3.    how to cook the paneer and veggies

4.    finally, assembling the dish

The baby corn paneer kadhai masala is spicy and packed with flavor. There are many textures to the dish…the soft paneer, the crunchy veggies all add to it.

This popular dish is enjoyed by one and all. The recipe is really easy to make.

Try it if you have never before…also try it if you make kadhai paneer yourself. This is paneer baby corn kadhai masala.

KADAI BABYCORN PANEER                Serves 4

Ingredients:

FOR THE KADHAI MASALA

Coriander seeds – 3 tsp

Cumin seeds – 1 ½ tsp

Pepper corns – ½ tps

Red Chili (whole) – 2

FOR THE GRAVY

Red onion (finely chopped) – ½ cup

Ginger (grated) – ¾ tsp

Garlic (grated) – ¾ tsp

Fresh tomato paste – 1 cup

Coriander powder – 1 tsp

Kashmiri Red Chili powder – ½ tsp

Turmeric powder – a large pinch

Chaat Masala powder – ½  tsp

Vegetable oil – 1 tbsp

Butter – 1 tbsp

Salt – to taste

 

FOR THE VEGGIES AND PANEER

Paneer (cubed) – 250g

Baby corn (cut at an angle) – 4 to 5

Capsicum (deseeded & diced) – 1 large

Onion (diced) – 1 large

Tomato (deseeded & diced) – 1 large

Dried Fenugreek/Kasuri Methi powder – ¼ tsp

Vegetable oil – 2 tbsp

Salt – to taste

 

Coriander leaves – chopped (2 tbsp) + for garnish

 

Method:

1.    FOR THE KADHAI MASALA: Dry roast the whole spices on low heat till crispy. Cool to room temperature. Grind coarsely. Keep aside.

2.    FOR THE GRAVY: In a pan, heat the butter and oil together. Add in the finely chopped onion and a bit of salt. Cook till the onions turn light brown.

3.    Add in the ginger and garlic. Cook till the raw smell goes away. Add in the coriander powder, chili powder and turmeric powder. Pour in ¼ cup of water and cook till the oil separates.

4.    Add in the tomato paste. Once it starts simmering, season with salt and add in the chaat masala powder. Cook till oil separates. Turn off the heat and keep it aside.

5.    FOR THE VEGGIES AND PANEER: Heat 2 tsp of oil in a pan. Add in the paneer pieces, season with salt and a large pinch of the KADHAI MASALA. Toss the paneer pieces till they have a light colour on them. Take them out of the pan and keep aside.

6.    In the same pan, heat another 2 tsp of oil. Add in the baby corn pieces and toss them for 30 seconds. Add in the diced capsicum and onion toss on high heat for a minute. Season with salt and ½ tsp of the KADHAI  MASALA. Add in tomato. Toss briefly.

7.    FOR THE FINALE: Add in the paneer into the pan (with veggies). Add in the tomato GRAVY. Pour in ½ cup of water. Toss gently to combine. Sprinkle more of the KADHAI MASALA on top. Season with salt. Sprinkle the kasuri methi powder. Mix well and let it simmer for a minute.

8.    Sprinkle chopped coriander leaves and mix a final time.

9.    Garnish with coriander leaves and serve hot with roti, paratha or rice.

© Rinki’s Kitchen