Vegetable Platter: March 2018

The Best Ever Chocolate Brownie Cake in a Mug

This might just become your go to answer for those sudden late night chocolate cravings. A Chocolate Brownie Cake in a Mug, done in 90 seconds in the Microwave.

I choose to call this a Brownie Cake rather than just cake as the texture is a cross between a cake & a brownie.

I was never a big fan of Microwave Mug Cakes to be honest. A few years ago, It was all over the internet & everyone was making these instant mug cakes.

A version I tried did not turn out well. It was dry & rubbery. I thought that mug cakes looked pretty only in pictures & was clearly not my Mug of Cake :) until, I came across this recipe. I got my hands on this recipe just a couple of days ago & I made it 3 times in a day, it's that good believe me

It has a good texture, moist & chocolatey, which is a pretty good deal for those 2 minutes that you spend putting this together

Ingredients:

3 tablespoons All Purpose Flour/Maida
2 or 3 tablespoons Sugar *
1 tablespoon + 1 teaspoon Unsweetened Cocoa Powder
3 tablespoon neutral flavoured cooking oil
3 tablespoon Milk
A pinch of Salt
A splash of Vanilla
1/4 teaspoon Baking Powder
2 tablespoons Semi Sweet Chocolate chips
Sprinklers - optional

How To:

In a small wide bowl, add all the ingredients except chocolate chips & mix well with a spoon until well combined.

You could do this directly in the mug but I find it easier to mix the ingredients in a bowl

Incorporate the chocolate chips. Pour into a medium sized, microwave safe coffee mug. Top with a few chocolate chips & Microwave on high for 90 seconds

Add Sprinklers if using & wait for 3-4 minutes before digging in

You can top it with a bit of whipped cream or a small scoop of Vanilla Ice Cream & you are in for a treat

NOTE:

-- * Make sure you use powdered sugar. The first time, I used granulated sugar & I could bite into sugar granules after baking

-- The original recipes states 2 tablespoons of cocoa powder which I felt was way too chocolatey for 3 tablespoons of flour. I've used 1 tablespoon + 1 teaspoon of Cocoa instead.

-- Do Not skip using chocolate chips & they melt when you bake it in the microwave keeping the brownie cake moist.

-- If you do not have chocolate chips, use chocolate chunks or break any chocolate you have into small chunks or you can use Nutella

-- Though, it tastes best when consumed while it is fresh out out the Microwave, I reserved a small portion to test if it stays good. It was reheated in the microwave for 30 seconds. I had expected it to be slightly dry but the texture was still pretty good.

-- Use good quality Cocoa Powder. It makes a difference. I used Hershey's Unsweetened Cocoa

-- The Original recipe is from here

2 comments

, by Deepthi Shankar

Smoothie

Very Berry Oats Smoothie

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, by Deepthi Shankar

Chutney

Easy Tomato Chutney Using Raw Tomatoes

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, by Deepthi Shankar

Gujarati

Dal Dhokli | Varan Phal | Dal Ki Dulhan

Dal Dhokli is a Gujarati/Rajasthani dish made by simmering whole wheat dumplings in Dal. I discovered this dish rather late but I am glad I did. Typically made with leftover dal, this is a wholesome one pot meal which can be eaten as is or served with steamed rice.

Did you know that Dal Dhokli is also made Maharastra & is called Varan Phal or Chakolya. The spices vary a bit though.

Don't be intimidated by the long list of ingredients. It is a very easy dish to make.

INGREDIENTS:

TO Pressure CooK:

Half a cup Tuvar Dal
1 tablespoon Peanuts

For the Dhokli:

Half a cup of Atta (Indian Whole Wheat Flour)
1 tablespoon Besan/chickpea flour
1 teaspoon oil
half a teaspoon Ajwain/Carom Seeds
Salt as per taste

For Dal

1 Large Tomato
A Generous pinch of turmeric
A small lump of jaggery
A small piece of grated ginger
2 green chilies - slit
1/ tsp Red Chilli Powder
Salt as per taste
Fresh Coriander for garnish

For the Tempering/Tadka:

1 teaspoon Ghee
1/4 mustard seeds
1/4 teaspoon cumin seeds
A pinch of Asafoetida/Hing
A small Bay Leaf
A small stick of Cinnamon
2 Dry red Chilies

METHOD

-----------

PRESSURE COOK DAL

Clean Tuvar Dal in several changes of water & pressure cook along with peanuts.(I did not add peanuts) Allow the pressure to drop & set aside

KNEAD THE DOUGH FOR DHOKLIS

Meanwhile, To knead the dough, add all the ingredients into a bowl & knead into a smooth & stiff dough using little water at a time. Cover & allow it to rest for 15-20 minutes

FLAVOUR THE DAL

Transfer the cooked dal into a heavy bottomed saucepan, using a wooden whisk, mash into a smooth consistency. Add 3 cups of water, chopped tomatoes, green chilies & ginger. Also add turmeric, jaggery , red chilli powder & salt to taste. Allow it to boil gently.

ROLL THE DOUGH & MAKE DHOKLIS

While the dal is boiling on a clean floured surface, roll the dough like how you would roll a chapati, dusting with flour, inbetween to avoid it from sticking to the surface or rolling pin. The thickness of this should be slightly thicker than chapatis.

Using a knife or a Pizza cutter, cut into squares or diamonds.

SIMMER DHOKLIS IM THE DAL

Add 3-4 Dhoklis into the boiling dal & give it a stir so that they don't stick to each other. Add another 3-4 Dhoklis & stir again until you have used up all the Dhoklis

DO NOT add all the dhoklis at once as they will stick together and form a huge lump

Let it simmer on low flame for 10 minutes. Stir gently in between. If you feel that the mixture has thicken a bit, add a bit more water. Once the Dhoklis are cooked, turn off the heat

TEMPER/TADKA

While the Dhoklis are getting cooked, heat Ghee in a small pan & splutter mustard & cumin seeds. Add Hing, bay leaf, Cinnamon & Red chilies. Pour the tadka over the dal & garnish with chopped coriander

SERVE

Ladle into individual bowls & drizzle ghee on top & Serve Immediately along with steamed rice or you can eat it as it is just like I do

NOTE:

If planning to serve later, prepare the dal & set aside & simmer the dhoklis just before serving.
Also, the dal thickens up upon cooling, so keep the consistency a little thin if you intend to use it up later
You can also use up leftover Chapati Dough to make Dhoklis