Today’s recipe is for chocolate lovers “Chocolate cupcake”. Vanilla frosting gives more classic and simple taste. This recipe is so simple. You don’t need a mixer to make a batter or frosting.
This cupcakes are moist, spongy and eggl-ess. The reason behind the moist cupcakes is an oil. And the thin batter makes it spongier.
Now let’s see the recipe in detail.
- 1/2 cup all purpose
- 1/3 cup sugar
- 1/8 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 3 tbsp vegetable oil
- 2 tbsp milk
- 3-4 tbsp water
- Salt to taste
- 2 tbsp unsalted butter
- 1/2 powdered sugar
- 1/4 tsp vanilla extract
- 1/4 tsp milk
- Pinch of salt
To make cupcake:
- Preheat oven to 350 F
- Line a muffin tin with 4 cupcake wrappers. Set aside.
- In a bowl whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a mixture add vegetable oil, milk and 2 tablespoon of hot water. And whisk together until completely smooth.
- If batter is thick then add one more tablespoon of hot water. Mix it. Here we need thin batter for spongy cupcakes. Do not overmix.
- Fill the cupcake wrappers halfway full with batter.
- Bake at 350 F for 14-16 minutes.
- Let it cool completely before frosting.
Vanilla frosting :
- In a bowl take unsalted butter. Make it smooth with a fork.
- Add powdered sugar and mix until it becomes creamy.
- Mix with vanilla extract, milk and salt.
- Add more milk if you want to make it thinner.
- Apply frosting on top of the cupcakes.
- Leftover cupcakes can be keep in refrigerator up to 4-5 days.
WATCH VIDEO: Ripe papaya and avocado salad
Papaya is a seasonal fruit in India. People are used to eat ripe papaya as a fruit. In India you will found it as a street food – Ripe Papaya Chat.
This salad is the combination of ripe papaya, creamy avocado, juicy tomatoes, and your favourite green and dressed with tangy pink salt and lemon juice, pepper powder and crunchy peanuts. This ripe papaya salad is another delicious way to include papaya in your meal.
Whenever ripe papaya is available, this quick and healthy salad is often on my dinner table.
- 1/2 cup diced ripe papaya
- 1/4 cup diced avocado
- 1/4 cup tomato slices
- 1/4 cup chopped lettuce
- 4-5 baby carrots, chopped
- 8-10 fresh leaves of baby spinach
- 3/4 tsp Pepper powder
- 2 tsp lemon juice
- 1/4 tsp pink salt
- 2 tbsp roasted peanuts (optional)
- 1 tbsp extra virgin olive oil
- Add papaya, avocado, tomato slices, lettuce, carrots and baby spinach in a big plate or bowl.
- Dressed with pepper powder, lemon juice, and pink salt.
- Drizzle some extra virgin olive oil.
- Add some roasted peanuts.
- Toss all the ingredients with fork.
- Serve immediately.
Today I am sharing a healthy recipe with you – banana pancakes. I am not that much crazy about banana but my kid is. Instead of making plain pancakes I have added some mashed banana. My kid loved that!!
These pancakes are actually very simple to make. A pancake is a flat cake, often thin and round. I have used just our everyday ingredients whole wheat flour, mashed banana, eggs, milk and yogurt. Flavored with cinnamon and lightly sweetened with brown sugar.
This is a good, morning breakfast not only for kids but everybody can enjoy it.
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 large ripe banana (about 1/2 cup)
- 1 large egg
- 1/4 cup plain yogurt
- 2 tbsp brown sugar
- 1 cup milk
- 2 tbsp vegetable oil / butter (I used vegetable oil)
- 1 teaspoon vanilla extract (optional)
- Mix the flour, baking powder, salt and ground cinnamon together in a bowl. Set aside.
- In a separate bowl mashed banana using dinner fork Continue mashing until no lumps remain; a few small lumps are OK.
- Then add an egg and whisk together. Whisk in yogurt, milk and brown sugar until combined. If using vanilla extract add in it. In this pancake I did not used vanilla extract but if you want you can add.
- Make a well in the dry flour mixture and pour the wet banana mixture in. Stir gently until just combined.
- Heat a non-stick pan over medium heat. Coat with oil. Once pan becomes very hot, drop 1/4 cup of batter onto the hot pan.
- Cook about 1 minute until the edges look dry and bubbles begin to form on the center or sides. Lift a corner and check if bottom looks brown and golden then flip the pancake using spatula.
- Cook on the other side about 1 to 2 minutes, until the other side is also golden-brown. Coat pan with oil for each pancake.
- Serve immediately with maple syrup, honey or jam.
- These pancakes are tastes best right after they are made and eaten warm. Leftover pancakes can be keep in the fridge for fey days. Before serving make it warm in the microwave about 30 seconds. The taste will not remain same as delicious as when they’re fresh but makes a nice snack.
- Video for recipe : Banana pancakes
This is very simple broccoli salad and very quick. This salad is made by using steamed broccoli and seasoned with the sesame seeds, chaat masala and other spices which gives the salad a delicious crunch and tasty flavor. I love this broccoli salad.
- 200 gm broccoli florets
- 2 teaspoon white sesame seeds
- 1/4 teaspoon cumin seeds powder
- 1/2 teaspoon chaat masala
- 1/4 teaspoon Garlic powder
- Ground black pepper to sprinkle
- 2 teaspoon extra virgin olive oil to drizzle
- 3 cup water
- Salt to taste
- Add 3 cup of water in a deep pan and boil it. If water starts boiling add broccoli florets and simmer for 5 minutes. This process brightens the color of broccoli and makes it tender. Turn off the heat and take off the broccoli from pan and drain it using strainer.
- Put drained broccoli in a plate and start seasoning. Add white sesame seeds, sprinkle cumin seed powder, sprinkle chaat masala, sprinkle garlic powder, sprinkle ground black pepper and salt to taste. Finally drizzle with extra virgin olive oil and toss to coat.
- Serve fresh.
A smoothie is the mixture of fresh and raw fruits or vegetables, which are blended together until smooth. It can be prepared by adding other ingredients such as ice cubes, dairy products like yogurt, milk, etc. or sweeteners.
In India “Lassi” is a smoothie which is made from some natural flavors of fruits, yogurt, crushed ice and sometimes sugar. With refer to this in the recipe I have used yogurt to make a smoothie.
Now let’s see the recipe.
- 2 large bananas, peeled and cut into chunks
- 1 cup fresh pineapple, cut into chunks
- 2 small oranges, peeled, take out the seeds from orange
- 1 cup non-fat yogurt
- 4-6 ice cubes
- Add all the raw fruits and ice cubes into the blender. Blend until smooth.
- Then add yogurt and blend again until smooth and thick. If your blender has difficulty in blending this thick mixture then add some cold water in it.
- Serve immediately.
Avocados are healthy and versatile. So it’s very important to use avocados in our meal. It’s very simple and best breakfast all the time. It’s Here we will see how to make a simple Avocado toast with little spices.
- 1 ripe avocado
- 2 slices of wheat bread / whole-grain bread, toasted
- 1 & 1/2 teaspoon lemon juice
- Red chilli flakes / red pepper flakes
- Chat masala
- Cumin seeds powder
- Ginger powder
- Garlic powder
- 1/2 teaspoon extra-virgin olive oil, for drizzling
- Salt to taste
- First cut the avocado in half and scoop the flesh into a bowl.
- To prevent the natural darkening of the avocado flesh add lemon juice immediately. Add salt to taste. Mix all the ingredients.
- Mash the avocado with a fork. Keep it chunky.
- Now spread mashed avocados on each toast.
- Sprinkle chat masala, cumin seeds powder, ginger powder and garlic powder. If you want you can mix these ingredient in mashed avocados before spreading.
- Now sprinkle some red chilli flakes for garnishing.
- Drizzle some extra-virgin olive oil.
- Serve immediately.
To prevent the natural darkening of the avocado flesh that occurs with exposure to air, sprinkle some lemon juice on it.
Hash browns or hashed browns are very simple and easy to prepare in which shredded potatoes can be fried in butter. Hash browns is the American breakfast. This can be good side dish with the meal too. Yummy crusty recipe for potato lovers. To enhance the taste diced or chopped onion can be added. Can be serve as a breakfast or meal.
- 1 large russet potatoes
- 1 & 1/2 tablespoon butter
- Ground black pepper to taste
- Salt to taste
- Peeled the potatoes. There’s no need to get rid of the skins if you don’t want to. Take a large bowl and fill with cold water. Now shred the potatoes and immediately put it in the bowl of cold water for 10 minutes. Water will become cloudy.
This process will dissolve excess starch from potatoes and keeps the potatoes from changing colour.
2. Now drain the shredded potatoes. Again take some cold water in a bowl, stir it and drain well. Then pat dry using paper towel or clean cotton cloth.
3. Finally squeeze the potatoes using cotton cloth to take out excess moisture. Now the potatoes are ready.
4. Heat butter in a large non-stick pan over medium heat. Add the shredded potatoes and spread them out in an even thin layer. Do remember layer should not be too thick otherwise it won’t be crust enough.
5. Now wait until a brown crust forms at the bottom of the potatoes. It will take 5 to 6 minutes. You can use the metal spatula to check the bottom. If you sure potatoes are brown and crispy at the bottom then it’s time to turn the side.
I always used to prefer to cut the whole layer into 2 or 4 parts before flipping. Depends on how much it’s big. And also useful to check each part how much it cooked at bottom. If ready at bottom then flip small parts one by one.
If you can flip whole potatoes layer in one go then you can flip it.
After flipping one part.
6. Continue to cook until second side bottom turns into brown crust. Remember it will take less time than first side bottom. You can spread more butter after flipping if you want to.
7. If both sides are brown then transfer it to plate. Season the potatoes with salt and ground black pepper.
8. Serve with ketchup or any gravy or chutney.