4 ingredients 2 minutes Oreo Mug Cake

Oreo Mug Cake

Love oreos? Love cake? Why not combine both of them ?!!? AND … yes.. let’s combine them in less than 4 minutes. Sounds amazing, doesn’t it? Well..with mug cakes ruling the world, I tried my hand at various recipes…they ranged from utter delights to spoilt ones. Don’t worry.. I’ll give you the best of the recipes. This one’s definitely for you if you are too lazy to bake a cake..and love oreos!

1. Take the oreo biscuits and remove the cream from the center. Take out the cream nicely as it will be used for garnishing.

Step 1

2. Churn the biscuits in a mixer grinder. A fine powder must be obtained at the end of this step. Take this in a mug/bowl.

Step 2

3. To it, add powdered sugar and baking soda.

Step 3

4. Next add the milk. The batter’s consistency will be thinner than that of a cake. Mix well using a spoon. Transfer the mixture into a greased mug (microwave-safe mug).

Step 4

5. Microwave for a minute. Check after a minute and microwave for 15-20 seconds more, if needed.

Step 5

6. The mug cake is ready. Let it cool for 2-3 minutes and then decorate with the cream removed from the biscuits.

Step 6

What are you waiting for..? Oh yeah.. let it cool for two minutes..and then…. well..don’t wait ! Just eat it right away !

See that

Oreo Mug Cake Recipe

Makes: 1 mug cake
Preparation Time: 2 minutes
Cooking Time: 1 minute (microwave)

Ingredients-

5 oreo biscuits
¼ tsp baking soda
Powdered sugar- 1½-2 tsp (or more, as per taste)
Milk- 3-4 tbsp

Method-

  1. Take the oreo biscuits and remove the cream from the center. Take out the cream nicely as it will be used for garnishing.
  2. Churn the biscuits in a mixer grinder. A fine powder must be obtained at the end of this step. Take this in a mug/bowl.
  3. To it, add powdered sugar and baking soda.
  4. Next add the milk. The batter’s consistency will be thinner than that of a cake. Mix well using a spoon.
  5. Transfer the mixture into a greased mug (microwave-safe mug).
  6. Microwave for a minute. Check after a minute and microwave for 15-20 seconds more, if needed.
  7. The mug cake is ready. Let it cool for 2-3 minutes and then decorate with the cream removed from the biscuits.

Notes-

  1. ¼- ½ tsp of cocoa powder may be added to give the extra touch of chocolate.
  2. Serve as is or with whipped cream/ ice cream.

Mango Yogurt Muffins

mango yogurt muffins

My love for mangoes increases with each passing day. And it goes without saying that I want to try every mango-related recipe that I can lay my hands on. Do you know what the best part about mango is..? It can make anything taste delicious. It works well with everything and it is used in a boatload of dishes.

I have tried salads, desserts, ice cream…even beverages with mangoes. I decided that it was time to integrate the delicious goodness with the heaven of baking. Mango Muffins… sounded like a perfect plan !

Well.. I tried my hands on these muffins and these were a winner. They left me wanting for more.. I was too tired to whip another batch but I’m gonna do that soon. My entire family loved it…and I was told that these were by far the best muffins they’ve had so far.

The yogurt gives it the sponge and the moisture. Chopped mangoes and the grated coconut give it an unbelievably great texture and taste.

God ! I love these muffins !

I so wish that we had mangoes all around the year….I’ve gotta make these soon and more often ..they’re THIS inviting… and this DELICIOUS !

 Mango yogurt muffins 2

Here’s how you can make this delight-

1. In a big bowl, mix yogurt and vegetable oil.

Step 1

2. To this, add chopped mangoes and freshly grated coconut.

Step 2

3. To this, add granulated sugar and mix well.

Step 3

4. In another small bowl, whisk together the dry ingredients of flour, soda and salt.

5. Add the dry ingredients to the wet mixture. Stir until just combined.

That's the goooeey and gorgeous mess you want !
That’s the goooeey and gorgeous mess you want !

6. Pour into lined or greased muffin moulds.

Step 6

7. Bake in a preheated oven at 175˚C for 20-25 minutes or until a skewer inserted in the centre comes clean.

Heaven ..straight out of the oven !
Heaven ..straight out of the oven !

8. Cool for 10 minutes in the moulds and then cool completely on a wire rack.

Can you see the mango chunks ? Lovely..ain't it? Tastes even better !
Can you see the mango chunks ? Lovely..ain’t it? Tastes even better !

Mango Yogurt Muffins Recipe

Preparation Time- 10-15 minutes

Baking Time- 20-25 minutes

Yields- 12 muffins


Ingredients-

All Purpose Flour- 1 cup
Yogurt- ½ cup
Vegetable Oil- ¼ cup
Sugar- ½ cup
Ripe Sweet Mango- ¾ cup, finely chopped
Fresh grated Coconut- ¼ cup
Baking Soda- 1 tsp
Salt- ¼ tsp

Preparation-

1. Preheat the oven to 175˚C for 10-15 minutes.

2. Prepare the muffin pans by dusting or lining with paper liners. I use silicon moulds..so I directly pour the batter into them..no prep needed.

Directions-

  1. In a big bowl, mix yogurt and vegetable oil.
  2. To this, add chopped mangoes and freshly grated coconut.
  3. Next add sugar and mix well.
  4. In another small bowl, whisk together the dry ingredients of flour, soda and salt.
  5. Add the dry ingredients to the wet mixture. Stir until just combined.
  6. Pour into lined or greased muffin moulds.
  7. Bake in a preheated oven at 175˚C for 20-25 minutes or until a skewer inserted in the centre comes clean.
  8. Cool for 10 minutes in the moulds and then cool completely on a wire rack.

Notes-

1. Finely chop the mangoes. DO NOT purée them.

2. The yogurt gives it the desired moisture and makes it spongy. It is a muffin that will leave you wanting for more. I’m sure you’ll have to whip up another batch as soon as you try these.

Melon and papaya balls in honey ginger dressing

Melon and papaya salad

Watermelon, muskmelon and papaya…all in the same plate. What more can you ask for this summer? Oh..I know.. don’t say mangoes. Well.. this one’s like a little break from mangoes..but oh, trust me, this salad is highly refreshing.

Colourful and gorgeous fruit balls with a flavourful dressing.. it’s a great summer delight!

Don’t let the fruit balls fool you. It won’t need you to sweat and toil in the scorchin’ heat. A couple of minutes and this salad will be already ready for plating.

Melon and papaya balls in honey ginger dressing Recipe

Preparation Time- 20 minutes (plus chilling time)

Serves- 5-6

Ingredients-

Main Ingredients-

Watermelon, scooped out in balls or cubed (seedless)- 2 cups
Musk melon, scooped out in balls or cubed- 2 cups
Papaya, scooped out in balls or cubed- 2 cups

Dressing-

3 tbsp honey
1 ½ tbsp lemon juice
1 tbsp ginger juice
1 tbsp finely chopped mint
½ tsp freshly ground black pepper
salt-to taste

Directions- 1. Mix all the main ingredients and chill.

Step 1

2. Mix all the ingredients mentioned under the heading ‘dressing’. Stir to mix. That’s the dressing.

Step 2

3.Just before serving, add the dressing to the main ingredients. Toss to combine.

Now that's what I'm talkin' about !
Now that’s what I’m talkin’ about !

EGGLESS VANILLA MUG CAKE IN 2 MINUTES

Vanilla mug cake

Have you ever had the urge to eat a cake but the efforts and the time demanded scared you away? OR that sudden insatiable craving at an odd time? Well.. the solution is here. MUG CAKES! The concept has been doing the rounds of the culinary world and has been popularized over past some time.

It’s a major quick fix..but don’t let that fool you.. it’s actually great and I ended up wondering if I should rather shift permanently to this method… A variety of mug cake recipes are available but I needed a sure-shot recipe that wouldn’t fail me at the time of the hunger-test.

So, here’s a basic vanilla mug cake recipe that takes a total of only 4 minutes ! It’s moist.. it’s filling .. it’s easy.. and it’s GOOD ..! AND the best part is that it’s SPONGY too ! 🙂

Can you see the depth of the mug through the scooped part? That's how SPONGY it is.
Can you see the depth of the mug through the scooped part? That’s how SPONGY it is.

Go grab a mug and make this right now !

EGG LESS VANILLA MUG CAKE IN 2 MINUTES RECIPE

Makes – 1 Mug Cake
Preparation time – 2 minutes
Cook time – 2 minutes (microwave)

Ingredients

All purpose flour – 1/4 cup + 2 tbsp
Granulated sugar – 2 tbsp
Baking powder – 1/4 tsp
Salt – 1/8 tsp
Milk – 1/4 cup + 2 tbsp
Unsalted butter, melted – 2 tbsp
Vanilla extract – 1/2 tsp

Method

1. Combine all the ingredients in a bowl. Give it a good mix using a spoon.

2. Pour the batter into a microwave safe mug and bake for a minute. Tap it gently and then microwave again for a minute.

3. Serve warm with chocolate syrup. Sprinkles, chocolate chips, chocolate shavings or candied dry fruits may also be used to decorate.

See how spongy it is !? And it tastes nothing short of a baked cake.
See how spongy it is !? And it tastes nothing short of a baked cake.

Notes:

  1. The cake batter is to be prepared in a separate bowl and then transferred to the mug in which it will be baked.
  2. Make sure the mug is microwave safe.
  3. The mug cake takes exactly 2 minutes. Check it once at the first minute and give it a little tap. And then bake for another minute.
  4. Flavours and colours may be added to get the mug cake in the desired flavour.
  5. Take a mug that is wide mouthed, rather than one which is narrow. It gives more surface of contact and makes it easier to bake. Also, the mug shouldn’t be filled more than half or two-thirds. There must be room for rising, just like in the case of any other cake.

Orange Cranberry Muffins

Orange Cranberry Muffins

I have always been a hard-core fan of freshly baked goods—cakes, cupcakes, muffins, cookies..and a lot more. All these years I’ve extensively used all purpose flour for all the baking. It was not until a couple of months ago that I tried replacing it with whole- wheat flour. I was amazed with the results…and since then I’ve been on a lookout… trying to find easy and healthy replacements in baking/cooking.

After using whole-wheat flour in cupcakes, I wanted to try oats or oat flour in the same. I was skeptical at first but wanted to give it a try at least. I looked up the internet for recipes and found this one from Divya’s culinary journey.

This recipe had me at “orange and cranberry” and obviously, “eggless” ! Since the oat flour was being balanced by other flours, I decided to give it a try and I’m glad I did. I found a healthy and guilt-free muffins recipe. And the best part is it doesn’t even taste like it’s a healthier version of a delicious muffin ! Tastes great !

What’s so special about these delectable muffins? Well.. they are.. Eggless. Healthy. Tangy. Moist. AND have low calories!

Here’s the step-by-step guide to make these perfectly gorgeous beauties. Get goin’ !

1. In a bowl, combine all the flours together.

Step 1

2. Add salt, baking soda and baking powder. Set the dry mixture aside.

Step 2

3. In another bowl, combine the honey, oil and yogurt. Stir well till all the ingredients are well combined.

Step 3

4. Add this mixture to the flour mixture, alternating with milk. Add the powdered sugar. Whisk until you have a homogeneous mixture.

That's the gooey mess you want ! Don' t be scared..if this is how your batter looks..it's perfect.
That’s the gooey mess you want ! Don’ t be scared..if this is how your batter looks..it’s perfect.

5. Now fold in the cranberries, orange zest and orange juice till they are fully incorporated. Don’t worry if it looks messy.

Step 5

6. Spoon the batter into the muffin pan.

Step 6

7. If using, sprinkle oats and/or cranberries on the top.

More yumminess added right here..right now
More yumminess added right here..right now

8.Bake at 175˚C for 20-24 minutes or until a skewer inserted in the centre comes out clean.

irresistible fresh goodness straight from the oven
irresistible fresh goodness straight from the oven

Let them cool. Enjoy!

orange cranberry muffin 2

Orange Cranberry Muffins Recipe

Preparation Time- 15 minutes

Baking Time- 20-24 minutes

Makes 12 muffins

Recipe from Madhuram’s Eggless Cooking.

Ingredients-

All purpose flour- ½ cup
Whole wheat flour- 1 cup
Oats flour- ½ cup
Baking powder, 1 tsp
Soda bi-carb, or Baking Soda- ¼ tsp
Salt- ¼ tsp
Honey- ½ cup
Powdered sugar- 2-3 tbsp
Vegetable or Olive Oil- ¼ cup
Low fat yogurt- ¼ cup
Skimmed milk- ¾ cup
Orange juice- 3 tbsp
Orange zest- 1 tsp (optional)
Dried Cranberries- ½ cup
Oats and dried cranberries – to sprinkle on top (optional)

Preparation-

  1. Pre- heat the oven to 175˚ C for about 10-15 minutes.
  2. Prepare the muffin pan by greasing and flouring it or simply use paper liners. Set it aside.

Directions-

  1. In a bowl, combine all the flours.
  2. To this, add salt, baking soda and baking powder together. Set it aside.
  3. In another bowl, combine honey, oil and yogurt. Stir well till all the ingredients are well combined.
  4. Add this mixture to the flour mixture, alternating with milk. Add the powdered sugar. Whisk until you have a homogeneous mixture.
  5. Now fold in the cranberries, orange zest and orange juice till they are fully incorporated. Don’t worry if it looks messy.
  6. Spoon the batter into the muffin moulds.
  7. If using, sprinkle oats and/or cranberries on the top of each muffin.
  8. Bake at 175˚C for 20-24 minutes or until a skewer inserted in the center comes out clean.
  9. Let them cool in the mould for 5 minutes and then take them out on a cooling rack and let them cool completely.
  10. Enjoy!

Notes

1. The muffins are loaded with the goodness of three different flours and that gives it a texture which is quite different from the regular muffins.

2. Chopped walnuts may be added to the batter but I prefer the cherries, berries and the blackcurrants. So for me, the cranberries kind of make it perfect.

3. For the oat flour, rolled oats or quick cooking oats can easily be powdered finely and used.  Or you can use store bought oat flour.

4. I have omitted the orange zest and added 2 tsp extra orange juice instead.

5.The original recipe uses only agave nectar as the sweetener. However, I have used honey in place of the agave nectar. When I tasted the batter I knew that I would have to add some sugar to make it my-kinda-sweet. You can make these without the additional sugar and there you have your sugar-less recipe.

Cucumber Melon Salad

cucumber melon saladHere’s a very refreshing salad—a summer delight with the goodness of cucumber, melon and fresh mint !

It’s an easy but a great fix for parties or guests that arrive at a short notice. Not much hassle…no fancy ingredients required… just ten minutes and you have a refreshing salad ready for plating.

Here’s how to make this summer delight–

In a medium bowl, add lemon juice, olive oil, honey, salt, and pepper. Whisk/ stir until the dressing is well combined.

Step 1

In a large bowl, add melon balls/ cubes, cucumber, onion, and mint.

Main ingredients
Main ingredients

Drizzle the dressing over the salad and stir. Toss to combine. Top with crumbled feta/cottage cheese and serve fresh.

Have a melon lying nearby? Go grab it and make this relish !

Cucumber Melon Salad Recipe

Yield: Serves 5-7

Prep Time: 10 minutes

Recipe adapted from BHG

Ingredients-

Main Ingredients-

1 cucumber, peeled and chopped
Musk melon, seeded and scooped in balls or cubed (about 4 cups)
1/3 cup finely chopped onion
2 tbsp chopped fresh mint leaves
4-5 tbsp crumbled feta or cottage cheese

Dressing-

2 tbsp lemon juice
3 tbsp extra-virgin olive oil
1 tsp honey
½ tsp salt
1/8 tsp ground black pepper

Directions-

1. In a medium bowl, add lemon juice, olive oil, honey, salt, and pepper. Whisk/ stir until the dressing is well combined.

2. In a large bowl, add melon balls/ cubes, cucumber, onion, and mint.

3. Drizzle the dressing over the salad and stir. Toss to combine. Top with crumbled feta/cottage cheese and serve fresh.

Notes-

1. The original recipe called for honeydew melon, dill weed and feta cheese. I have used musk melon, fresh mint and cottage cheese instead.

2. The salad may be well served as is or refrigerated for an hour before serving.

  1. I have used scooped out melon balls but you can easily cut them into cubes.

Eggless vanilla cupcakes

The moistest cupcakes EVER ! and that too "Eggless" !
The moistest cupcakes EVER ! and that too “Eggless” !

A cupcake can’t be spongy and soft without an egg? Think again!

“It would have been spongier if you had used an egg”—well.. that’s what I have heard innumerable times since I have been baking. Baking a super-soft and spongy cake/cupcake that’s eggless has since then been an ongoing quest.

What other than egg can give the cake the desired sponge ?

Well.. I finally found the answer to my question. Yogurt..! A very simple ingredient..it works like magic in eggless baking !

Here’s the recipe for the perfect and moist vanilla cupcakes.

This has become my go-to recipe since it has been a hit.

It’s a basic vanilla cupcake recipe (with my touch of all-time favourite blackcurrants). However, it can be altered to make all sorts of varieties. Just don’t forget the yogurt!

Can’t get these cupcakes out of my head ! AND the aroma when they were baking…nothing short of sweet heaven! Or is it just my love for baking? I don’t know. Whatever the case may be, you’ve gotta try these.

If you’re someone who has been on a search for a perfect eggless cupcake, trust me, your search ends right here…right this moment.

 

Here’s how you can make these gorgeous cupcakes-

1. Cream butter, sugar and yogurt together in a bowl.

Step 1

2. In a separate bowl, mix the all purpose flour and the baking powder. Add the vanilla extract.

Step 2

3. Alternatively mix the flour mixture and the milk into the butter-sugar mixture. Beat/whisk it till it forms a creamy and homogeneous mixture. Scrape down the sides of the bowl using a spatula and mix well.

Step 3

4. In a separate bowl, mix the blackcurrants with 2 to 3 tablespoons of all purpose flour. Toss to coat.

Step 4

Add this to the prepared batter.

5. Pour the mixture into greased/lined muffin moulds. Sprinkle extra blackcurrants on top.

Ready to go in the oven !
Ready to go in the oven !

6. Bake at 175˚C for about 30 minutes or until a skewer inserted in the centre comes out clean.

Look at these... straight from the oven... smell like heaven !
Look at these… straight from the oven… smell like heaven !

7. Remove the tray from the oven and let it cool for about 5-7 minutes. Then, take the cupcakes out and place them on the wire rack to cool completely.

 Vanilla Cupcake 2

Eggless Vanilla Cupcakes with blackcurrants Recipe

Preparation Time: 10 minutes

Baking Time: 30 minutes

Yields: 10-12

Recipe adapted from Nita Mehta’s Eggless Desserts

 

Ingredients-

1½ cup all purpose flour (plus 2-3 tbsp for coating blackcurrants)
½ cup unsalted butter, room temperature
1 cup granulated sugar
½ cup yogurt
½ tsp vanilla essence
3 tsp baking powder
¾ cup milk
¼ cup dried blackcurrants

  1. Preheat the oven at 175˚C for 10-12 minutes.
  2. Cream butter, sugar and yogurt together in a bowl.
  3. In a separate bowl, mix the all purpose flour and the baking powder. Add the vanilla extract.
  4. Alternatively mix the flour mixture and the milk into the butter-sugar mixture. Beat/whisk it till it forms a creamy and homogeneous mixture. Scrape down the sides of the bowl using a spatula and mix well.
  5. In a separate bowl, mix the blackcurrants with 2-3 tablespoons of all purpose flour. Toss to coat. Add this to the prepared batter.
  6. Pour the mixture into greased/lined muffin moulds (fill about three-fourth of the cup). Sprinkle extra blackcurrants on top.
  7. Bake at 175˚C for about 30 minutes or until a skewer inserted in the center comes out clean.
  8. Remove the tray from the oven and let it cool for about 5-7 minutes. Then, unmold the cupcakes and place them on the wire rack to cool completely.

Notes-

  1. You can omit blackcurrants to make basic vanilla cupcakes. Or add candied cherries/nuts in place of the blackcurrants according to the personal preference.
  2. Coating the blackcurrants with the flour is an important step. This prevents the blackcurrants from sinking to the bottom of the cupcake.
  3. Fill the muffin halfway, or maximum three-quarters. You wouldn’t want your cupcake blowing up way outside the mould.
  4. Cocoa powder and chocolate chips may be added to make choco chip muffins (and omit the blackcurrants).
  5. When creaming butter, sugar and yogurt in step 1..it may appear that you will never get a creamy texture. The texture will get creamy as soon as the dry mixture and milk are added. I had a hand beater in my hand so I used that to beat my mixture. A wire whisk would work great too.
  6. The cupcakes are fluffy, spongy and tasty at the same time. It doesn’t for once feel that it’s eggless. I wouldn’t even wait to prepare an icing for these….they’re that soft and yumm !
  7. My cupcakes were done at exactly the 30 minute mark.
  8. Serve as they are or frost them with your favourite icing recipe.

Watermelon salad with rose and mint syrup

Let’s take a break from the mangooey goodness and shift our focus on another delicious fruit of the season…yes, it’s watermelon. It is most commonly used to make coolers, lemonades and the like. A refreshing fruit in itself, it makes any dish a refreshing one.

Here’s a summer salad with the triple dose of freshness—watermelon, mint and rose.

It is unlike any other salad and will most surely appeal your sweet tooth.

watermelon salad
Watermelon salad with rose and mint syrup recipe

Serves 5

Preparation Time: 15 minutes

Chilling Time: 30 minutes (minimum)

Adapted from Australian Gourmet Traveller

Ingredients-

400 grams watermelon balls/chunks
2/3 cup powdered sugar
¼ cup mint leaves
2 tsp rosewater
¼ cup water

Method-
1. Scoop out the watermelon using a melon scooper. Refrigerate it till the time of serving. The salad is best served chilled.

STEP 1

2. In a small saucepan, combine sugar and water. Stir over medium-high heat until the sugar dissolves. Bring it to a boil. Let it simmer for 3-4 minutes. Add the mint leaves and the rosewater. Let it cook for another minute. Remove from heat and cool completely. Strain and discard the solids. Refrigerate the syrup for at least 30 minutes or until serving.

STEP 2

3. Place the watermelon balls in the serving bowl. Drizzle the rose- mint syrup. Garnish with fresh mint leaves. Serve immediately.

 watermelon salad

Notes-

  1. If you don’t have a melon scooper, chop the watermelon into chunks. The main thing is to ensure that they’re seedless.
  2. The salad is best served chilled. It would be great if the watermelon balls (or chunks) can be refrigerated for a longer duration before serving.

Mango Spinach Salad

Mango  Spinach Salad

It’s summer..uh oh…noo… it’s mango season. Well..at least that’s how I define it. It’s such a luscious fruit and can be used in variety of dishes—cakes, cupcakes, breads, drinks, salads, ice creams, desserts—oh, what can’t be done with this gorgeous fruit?!

Here’s another summer delight ….umm rather a summer mango delight. It’s a salad that will make you forget the definition of the boring salad !

The first thing that I make with mangoes every year is THIS salad and the reason is plain and simple.. this salad is loved by the entire family.

Not a spinach fan? All the more reason to try this salad. Mango makes it all worth it !

Ingredients

Main ingredients-

1 cup mango cubes

1 cup cubes of cottage cheese

1 cup roughly chopped spinach leaves

2 tbsp finely chopped onion

2 tbsp finely chopped tomato

2 tbsp finely chopped capsicum


Dressing-

2 tbsp finely chopped coriander leaves

1 tbsp olive oil

1 tbsp lemon juice

½ tsp chaat masala (for the tangy flavour)

½ tsp garam masala (blend of ground spices)

½ tsp bhuna jeera (ground cumin seeds)

Salt-to taste

Red chili powder-to taste

Method

  1. Mix all the main ingredients (other than spinach). Refrigerate it till the time of serving.
  2. Add spinach and then pour the dressing. Give it a gentle toss.
  3. Garnish with grated cottage cheese. Serve chilled.

Notes-

  1. The best way to roughly chop the spinach is to place few leaves on top of each other and roll them. Then chop them using either a knife or kitchen scissors. This will give long, fine and evenly strings of the leaves.
  2. The quantity of the cottage cheese may be reduced and substituted with mango cubes, to increase the mango flavour in the salad.
  3. Onions and mango sound odd together? It sounded odd to me too, the first time I heard it. But all my doubts were removed with the first bite itself.
  4. Not a spinach fan? All the more reason to make this salad. Mango makes it worth it !
  5. It is best to de-seed the tomatoes before chopping.
  6. Reduce the quantity of spinach if you’re not a die-hard fan (I know not everyone is). It won’t alter the great taste that the salad has.
  7. All mangoes work well in this salad, but it is better to have mangoes that are ripe, yet firm enough to be nicely diced. I have used two varieties of mangoes together..and you can see that in the image itself. Love…love mangoes!

Mango Spinach Salad 2