Hazelnut cup cake

Today’s Recipe – 3 Minute Chocolate cake

Hazelnut cup cake
Ingredients Quantity Units
Flour 4 Tbsp.
Sugar 3 Tbsp.
Cocoa Powder 2 Tbsp.
Baking Powder 1/2 Tsp.
Milk 3 Tbsp.
Oil 1 Tbsp.
Vanilla Essence 1 Tsp.
Hazelnut spread 1 Tbsp.

Method:-

  1. Put all the ingredients inside a cup(Except Hazelnut spread) and mix.
  2. It should retain a creamy texture if it is still sticky add a little more milk and mix.
  3. Then add the spread and mix again.
  4. Put the cup in the microwave and set the timer for 2 minutes.
  5. Remove the cup and eat while its hot.
  6. You can eat it with an ice-cream too.

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Sponge cake

Today’s Recipe – Sponge Cake

Sponge cake
INGREDIENTS QUANTITY UNIT
Flour 115 gms
Powder sugar 115 gms     
Baking soda ¼ tsp
Baking      powder 1/8 tsp
Curd 150 ml
Refined oil 75 ml
Vanilla essence few drops

METHOD: 

  1. Sieve flour, baking powder and baking soda together.
  2. Mix it with powder sugar and salt.
  3. Add curd, oil & Vanilla essence
  4. Mix it till it retains a smooth texture.
  5. Fill it in a cake tray (which is greased) and bake it at 160°C till done (for about 15-20 minutes)
  6. Served with tea or coffee.

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IMG_20170418_132609

Today’s Recipe – Shakshuka

IMG_20170418_132609
INGREDIENTS QUANTITY UNITS
   
Tomato 2 No.
Butter 2 Tbsp
Salt As Required
Red Chilli Powder 1 Tsp.
Cumin Powder 1 Tsp.
Ginger Garlic Paste 1 Tbsp.
Eggs 3 No.

METHOD: 

  1. Make a paste by blending the tomatoes in a mixer grinder.
  2. Heat the butter in a non-stick pan.
  3. Add the chopped onion and saute them till brown and soft.
  4. Add the ginger garlic paste and saute for 30 seconds more.
  5. Add the spices now then add the tomato paste.
  6. Let the sauce simmer for about 2-3 minutes.
  7. Then crack the eggs in the sauce make small space in the sauce for each egg.
  8. Cover the dish and let it simmer for 12-15 minutes or till the eggs are no longer translucent.
  9. Garnish with chopped coriander and serve with slices of bread (fried in butter till brown on both sides).

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