Found some oil and fetched some fresh yogurt from the store, and overloaded them with chocolate and bam! you get a moist and dainty cake in 45 minutes. This ain’t super sweet and hence I dusted them with icing sugar. Normally cakes are displayed with some icing or a fruit on top. Since I was lazy to make either, I finished it off with a tiny spoon of strawberry jam/preserve. Grab your stuffs, gear up the tools and bake it up. 😀
- all purpose flour – 1 cup
- baking powder – 1/2 teaspoon
- baking soda – 1 teaspoon
- non-flavored oil – 1/2 cup
- granulated sugar-3/4 cup
- dutch processed cocoa powder -1/2 to 3/4 cup
- warm full fat milk -1/4 cup
- yogurt beaten – 1/4 cup
- 2-3 teaspoons of coffee in 1/2 a cup boiling water
- vanilla – 1 to 1.5 teaspoons
- Preheat your oven to 175 degrees.
- Sieve your dry ingredients together into a bowl.
- Add the oil,milk,yogurt and vanilla. Beat them for around 1 to 2 minutes.
- Pour the coffee into the batter and incorporate thoroughly and beat them well for 3 minutes.
- Grease your pan and dust it with some flour or line with parchment. Pour the batter until half it’s volume.
- Bake for around 35 to 40 minutes until the toothpick inserted to the center comes out clean.
- Cool the cake for around an hour and separate it from the pan. Dust it with some icing sugar and top with your favorite fruit or jam. Indulge!
Well, this ain’t as red as it looks like. Some available red colored vegetables are a part of the ingredient list and hence the name. This one is not really spicy, only flavor is the presence of ginger, garlic and some peppers and of course some scallion which sums up this lunch recipe. This one here is also a better way to use the surplus rice. Spruce up the recipe yourself by adding some mushroom, tofu, some scrambled eggs or may be chicken as well!
- Washed uncooked rice – 1.5 cup
- red peppers – 1 or 2 chopped
- fresh red tomatoes – 2 chopped
- ginger and garlic chopped – 1 tablespoon each
- red chilly sauce/flakes – 1 tablespoon (optional)
- olive/garlic oil -2 tablespoon
- 1 onion – finely chopped
- scallions – a bunch chopped length wise
- salt and pepper – according to taste
- 2 eggs – beaten
- If you are using uncooked rice, cook them along with ginger garlic, a bit salt and 1 teaspoon oil.
- In a pan, sprinkle some oil and for the ones using cooked rice, add the ginger and garlic here first. For others, add the chopped onion and let it turn pink,
- Add the red peppers and saute for around 2 minutes, followed by the tomatoes, saute for another 2 to 3 minutes. Season with salt and pepper as required.
- Now, add the red chilly sauce and stir the pan well, not letting it stick to the bottom. Add the chopped scallions and add the rice.
- Incorporate the rice thoroughly. Scramble eggs in another pan and add it to the rice. Serve hot.
This is a simple quick fix containing vegetables from fridge and some left over cottage cheese/paneer, better way of putting it, clearing the chiller. The spiced part is applicable only for the cheese, the main add-ons along with the vegetables contain only some chilly sauce which is mildly spiced and for a crisp I added a handful of cashews. The end product will be semi dry, with juicy cottage cheese and perfectly done vegetables with mild flavor of ginger garlic and chilly and a sweet tinge of honey. This recipe is good to go with any rice or plain noodles.
- fresh cottage cheese cubed – 200 grams
- cauliflower florets, semi cooked – 1/2 of one flower
- carrot, sliced length wise – 1
- red and yellow peppers sliced length wise – 1/2 each
- thin beans halved – 10 -20
- scallions – a bunch
- garlic cloves – 5 to 6 chopped finely
- green chilly sauce – 1 tablespoon
- red chilly sauce – 1 tablespoon
- honey – 1 tablespoon
- lemon juice – 1 tablespoon
- cashews or pine nuts – 1/2 cup
- salt and pepper – according to requirement
- olive oil -2 to 3 tablespoons
for the marinade:
- red chilly powder/paprika – 1 tablespoon
- ground cumin – 1 teaspoon
- pepper – 1 teaspoon
- ground ginger – 1 teaspoon
- sugar – 1 teaspoon
- mix the marinade and rub it over the cubed cottage cheese, keep them covered for around 20 minutes.
- In a pan, add some oil and fry the cheese for around 3 to 4 minutes, along with turning them occasionally over a medium flame.
- Wipe the pan clean and add remaining oil. Cook the garlic and scallions for around 2 minutes.
- Now add the peppers, saute them, followed by carrots and cauliflower and beans, toss them for around 6 minutes so that it gets completely cooked.
- Add salt and pepper according to your taste, followed by cottage cheese.
- Pour the sauces mentioned above and toss them well, for around two minutes, don’t let them stick to the pan.
- Add the cashews, lemon juice and honey, heat through and turn off the flame immediately.
- Want to add more flavor? Add mushrooms, replace cottage cheese with tofu, replace normal oil with garlic oil and use lots of seasoning.