December 25, 2016

Thai inspired Cabbage-Peanut Salad | GF & Vegan Salads

Wishing all my readers a merry Xmas and Happy holidays 🎄🎅

Its Xmas and I haven't posted a single cookie / Xmas-approved post all this month. Have been travelling and busy with family / friends who are visiting us. Its  been non stop activities at the kids' school so they are keeping me busy.  

After yesterday's Low cal Cabbage Pakora, its time to cook with Cabbage - the chosen ingredient for the week. After the heavy food post the Xmas party, this is one salad thats sure to soothe your palate while filling you up with fibre and low carb calorie food. So, while I used what I had on hand, you can really go wild with any other ingredient that you fancy !

So, here's presenting a Zero cook, Low cal + Low carb Thai Inspired Cabbage-Peanut Salad. Ideal for that brunch or for those living alone in hostels / dorm or even for those lazy evenings when you can munch on a BIG bowl of this eat-as-much-as-you-like salad while surfing the net or binge watching those late night shows.

Prep time : 10 min, standing time : 30 mins (opt.); spice level : medium - high
Vegan & Gluten free Thai inspired Cabbage-Peanut Salad

Ingredients (serves 2 adults) 
{1 cup= 220 ml}
  • Finely Shredded Cabbage - 1.5 cups
  • Sliced bell peppers - 1/4 cup
  • Sweet corn - a handful - optional
  • Sprouted Moong (whole green gram) - 1/4 cup (or pretty much any other sprouts)
  • Roasted deskinned halved peanuts - salted or unsalted - 1/4 cup
  • Deseeded and diced tomatoes - 1/4 cup


  • Hot Red Chilly Sauce - 1 TBSP
  • White Pepper Powder - 1/2 tsp
  • Sesame Oil - 1 TBSP
  • Brown sugar - 1/2 tsp (opt. but recommended)
  • Salt - to taste
  • Lemon juice - 1 TBSP
  • Tabasco sauce - 1/4 tsp
  • Olive Oil - 2 tsp


  1. Whisk all the ingredients for the dressing well, chill ahead for 30 mins
  2. Similarly mix all ingredients for the salad except peanuts and chill for 30 mins
  3. Just before serving, add the dressing to the salad, mix well, top with roasted peanuts and serve immediately. 

Sending this to BM # 71 under "One Ingredient - three dishes" Theme


December 24, 2016

Cabbage Pakora | Quick appetiser recipes | Vegan , GF snack

Cabbage is one of the veggies which have a love-hate relationship in most families, mostly belonging to the latter category. My kids aren't picky but cabbage is not a veggie greatly appreciated at home although the elder one does eat the cabbage stir fry with Rasam . I do disguise it in many ways - Cabbage Kofta curry, Cabbage Dhokla , and three more dishes featuring cabbage will be presented this week under BM # 71 theme "One ingredient, 3 dishes". 

First of this is a cabbage pakora. I make it similarly to Onion pakora. and this time it was shallow fried rather than deep fried, which the family liked a lot. Next time I may even try baking this but for now lets check the recipe. 

Stay tuned for two more cabbage dishes next two days ! 

Cabbage Pakora - Vegan, gluten free snack with Cabbage 

Prep time: 15 mins, Fry time : 15 mins, serves : 3

  • Shredded cabbage - 2 cups
  • Besan / gramflour - 1/2 cup (or as needed)
  • Rice flour - 2 TBSP
  • Salt - to taste
  • Oil - 3 tsp + 4 to 5 TBSP for shallow frying
  • Spice powders : Red chilli powder, turmeric, jeera powder - to taste
  • Crushed ajwain (carrom seeds) - a large pinch
  • Asafoetida - a pinch (opt.) - skip for GF version

How to make:

  1. Wash and shred cabbage into thin shreds (I used a mandolin to shred cabbage into super thin thread like texture). Sprinkle little salt and leave for 5 mins. Squeeze out all the water. 
  2. Now add the rest of the ingredients (and do check for salt), including the 3 tsp of oil (except that oil for frying) and mix well with your hands.
  3. Sprinkle 1-2 tsp of water if required to bind it to a rather thick mass (not flowing / dripping consistency). 
  4. Heat a shallow pan and grease with oil. Take small portions of the cabbage pakora mixture, flatten it out and shallow fry drizzling a little more oil, on medium heat on both sides till crispy. 
  5. Serve immediately (gets soggy on storing these for more than 2-3 mins)

PS : you may also deep fry these, in which case it can be served upto half an hour after which it will turn soggy. 

Sending this to BM # 71 under "One Ingredient - three dishes" Theme

December 12, 2016

Sookhi Matar Gobhi Sabji | Cauliflower and peas dry saute | Vegan & GF Side dishes

The last under seasonal produce is using two of our favourites - cauliflower & green peas. Both are abundantly available in winter and are freshest when used immediately. My local green grocer got some tender peas and fresh cauliflower and we had to make this immediately. Altho I make this thru the year with frozen peas, there's something about fresh produce that makes you go for that second helping.

Gluten free, vegan and simple - this is a side dish that's a sure family favourite and pairs well with dal+rice or even Rotis/ Chapatis / phulkas. This can be made ahead & refrigerated in bulk too for those living alone, and re-heated in small portions over the week. 

Hope you enjoyed the seasonal produce theme this week with  Paneer Pudinawaale & Methi-Aloo Paratha

Prep time : 10 mins, cook time : 10 mins, Serves : 2

Matar Gobhi Sabji - vegan, gluten free side dish

you would need:

  • Cauliflower - cut into medium sized florets - 100 gms
  • Fresh peas - 50 gms
  • Potato - 1 large (about 40 gms) - opt. 
  • Onion - 1 medium
  • Tomato - 1 medium
  • Jeera (cumin seeds)- 1/2 tsp
  • Green chilly - 1 no (slit or minced)
  • Ginger - 1/2 inch
  • Salt - to taste
  • spice powders : turmeric, red chilli, garam masala, jeera (cumin powder) - to taste
  • Oil - 1 tsp
  • Garnish : coriander leaves + lemon juice (opt.)


  1. Wash, chop & Par boil peeled and cubed potatoes, peas and cauliflower for 6-7 mins. They should be 80% done. I usually pop these three veggies into the microwave with a pinch of salt for 5-6 mins. 
  2. In a pan, add oil, splutter jeera. Add the onions and chilly., saute, add turmeric, ginger and saute again till onions turn translucent
  3. Now add the chopped tomatoes & saute till tomatoes turn soft. Add salt at this stage.
  4. Add the spice powders and the par boiled veggies, sprinkle very little water and cook covered for 4-5 mins till the veggies are done (avoid shaking or tossing them repeatedly - they would lose their shape and texture).
  5. Check for salt and spices. Adjust if needed
  6. Serve hot garnished with coriander leaves & lemon juice

Sending this to BM # 71 under "Seasonal Produce" Theme

December 11, 2016

Methi Aloo Paratha | Fenugreek leaves and potato flatbread | Vegan dishes

After yesterday's Paneer Pudinawaale using one favourite herb - Mint , we move onto another of our winter favourites - fenugreek leaves or Methi (as its locally called). I do have access to methi leaves through the year, but in winters, the quality of the methi is delicious, and we cook with this almost thrice a week.

Methi Thepla is my elder kid's favourite, and today I made a twist with the usual Thepla and made a thickish Paratha. This tastes good when hot, but equally tasty when carried for a lunchbox. Team with a tomato relish or even a pickle and some curd for a filling meal.

Lets get to the recipe:

Methi Aloo Paratha - Vegan flatbread with Fenugreek leaves + potato

Prep time : 15 mins | Cook time : 15 mins ; Makes : 6 parathas
Served with Yoghurt / pickle  / Quick Tomato Chutney

  • Wholewheat flour / Atta - 1.5 cups (1 cup =200ml)
  • Fresh fenugreek leaves - sorted and chopped fine - 1/2 cup
  • Potato - boiled & peeled - 2 nos (médium - about 100 gms)
  • Salt - 3/4 tsp
  • Turmeric - 1/4 tsp
  • Roasted & Crushed coriander seeds - 1/2 tsp
  • Dry Spice powders - red chilli, Cumin (jeera) powder, Garam Masala (opt.) - to taste
  • Warm water - to knead
  • Oil - 4 TBSP (divided use)

Optional add ons:

Grated ginger, shredded veggies, grated garlic & onions, minced green chillies


  1. Boil, peel and mash potatoes and keep aside.
  2. In a large bowl, add the chopped methi leaves, sprinkle a little salt and keep aside for 5 mins till it leaves a little water.
  3. Now add the mashed potatoes, turmeric, crushed coriander seeds, flour, salt, dry spices, and mash well till potatoes are incorporated into the flour. 
  4. Sprinkle warm water a little at a time, and knead to a semi soft dough. Apply a TBSP of oil and knead once more.
  5. Keep covered for 30 mins atleast. (I generally make the dough overnight and bring to room temperature the next day before rolling out the Parathas)
  6. Heat a cast iron tava (skillet). 
  7. Make equal portions of the dough. 
  8. Roll out thickish parathas with a rolling pin of sizeable thickness.
  9. Roast on a hot tava on one side (drizzle a little oil). 
  10. Once done, flip over the other side and cook oil its well cooked
  11. Serve immediately with Quick Tomato Chutney or cool a bit before packing into the school / office lunchbox

Sending this to BM # 71 under "Seasonal Produce" Theme

December 10, 2016

Paneer Pudinawale (cottage Cheese in Mint Sauce) | Easy Paneer Dishes ~ Side Dishes for Roti and Chapathi

Fresh, green Mint is abundantly available in the winter, and so this dish is a treat for those chilly evenings, when this makes an absolutely great dish to serve with Roti / Parathas. 

Paneer is one of the most sought after ingredient at home - my elder one absolutely loves it, and although I make it atleast once in a fortnight, she wudn't mind having it more frequently.. 

We make Zero Oil Palak Paneer, Paneer Kulcha, Spinach and Paneer Cheese Tarts, Shahi Paneer Masala regularly, but my favourite till date is Methi Chaman : there's something magical about fresh (or dried) fenugreek that makes it so earthy and perks up any dish.

Talking about perking up a dish, and we wouldn't want to miss out on Mint.

Pudina as its called in most of India, this is a fragrant herb that can be easily grown even in a tiny balcony at home, and is used in garnishing everything from ice creams to Salads & Raithas to Mocktails. So, lets get to the recipe...


Paneer Pudinawaale - Side dish for Rotis / Kulcha / Naan / Flatbreads / Pulav

Gluten Free (Can be made Vegan too)
Cuisine : North Indian
Spice level : Medium

Prep time : 15 mins ; Cook time : 15 mins ; Serves : 4


  • Fresh Paneer - 400 gms (Can use Tofu or cashew cheese for vegan version)
  • Oil - 1 TBSP
  • Spice powders : Coriander powder, Cumin Powder, Red Chilli powder, Garam Masala
  • Salt - to taste
  • Onion - 1 medium
  • Tomato  - 1 medium
To Grind:
  • Fresh Mint / Pudina - 3 handfuls (about 50 gms)
  • Cashewnuts - 8 to 10
  • soaked Poppy seeds - 1 tsp
  • Garlic - 2 pods
  • Ginger - 1 inch


  1. Soak the cashew nuts & poppy seeds separately in warm water for 10 mins. grind these with the Mint, ginger and garlic to a smooth paste.
  2. In a pan, add the fresh paneer cubes in 1 TBSP of oil, saute them till slightly crispy, reserve in a bowl of warm water to remain soft (this is totally optional, you can add the fresh paneer cubes as is too, which I did)
  3. Saute the Onion and tomato in 1 TBSP oil for 3-4 mins. In the same pan, add the ground mint paste & saute well for 3-4 mins till raw smell disappears. Add the salt, spice powders and let it simmer on a low flame. Add 1/4 cup of water if need be to make a thinner gravy.
  4. Check for spices and slowly add the fried paneer (drained), let it simmer on very low flame for further 2-3 mins.
  5. Serve hot with any Flatbreads / Pulav


November 25, 2016

Mini Thali Series 3 : Keerai Sambhar & two more | Easy vegan & GF Mini Meals | Diabetic Eating

After yesterday's Mini Meals (Series 2) with diabetic theme, today's is another healthy and filling Homestyle Mini Thali - nothing fancy, yet vegan, GF and diabetic friendly + also satvic (no ginger / onion / garlic) . 

Keerai / Soppu (or greens in general) have high fibre content and help in absorption of vital nutrients. I am indeed fortunate to have an ample supply of fresh greens through the year where I live, although the range / variety is limited, we make various dishes with the greens as part of a standard weekly meal plan. 

With her varying tastebuds, one thing that my elder one LOVES anytime is the Methi Thepla (which I am surprisingly yet to post). The family as a whole is partial to greens so we lap up pretty much all the greens we can lay our hands on. 

Other dishes we make with greens are:

.....and many more....

Lets get to the Homestyle Thali today. We have (anticlockwise from top):

  • Keerai Sambhar (Red Chawli leaves / (Lal Maath in Marathi) in lentil gravy)
  • Vazhakkai Podimas (Raw Banana lightly spiced stir fry)
  • Steamed White Rice
  • Moolangi Kosambari (radish raw salad) 

Amma made this Thali, and we devoured it (post of course clicking a perfunctory clicks which gave no opportunity to style these better). Of course, as a homestyle thali theme this week, it was ok to have a rustic and simple meal like this. 

Lets get to the recipes - all the following ingredients make a meal for 3 adults.

(A) Keerai Sambhar :

We need:

  • Greens - 2 cups (washed, cleaned/ sorted and chopped fine - Palak / spinach won't work here, but you can use a mix of greens like Mustard greens, Methi, Palak, Chawli (arakeerai))
  • Toor dal / split gram - 1/4 cup
  • Oil - 1 tsp
  • Turmeric - 1/4 tsp
  • Sambhar powder - 2 tsp
  • Tamarind paste - 1 tsp
  • Jaggery - 1/2 tsp 
  • Salt - to taste
  • Fresh / frozen coconut - 2 tsp
  • Tempering : Mustard seeds, Channa dal (split bengal gram), red chillies - 2 nos, Asafoetida (skip for GF dish)


  1. Wash the greens well several times under running water. Drain and chop finely. While doing so, soak the toor dal in hot water for 15 mins.
  2. In a small pressure cooker, add the chopped greens, turmeric, half of the salt, soaked dal, 1/2 cup and pressure cook for just 2 whistles. Let the pressure come down on its own
  3. (If not using a pressure cooker, saute greens in 1/2 tsp oil and add soaked dal, required water and let it cooker till the dal becomes mushy - it might take a while in this method)
  4. In the same cooker, mash the greens+dal mixture lightly, Add remaining salt, tamarind paste, sambhar powder, jaggery and let it come to a simmer. 
  5. Check for salt and spice and adjust accordingly.
  6. In a small pan, prepare tempering with oil, mustard seeds, channa dal, red chillies, hing (if using) and pour onto the simmer dal
  7. Finish with grated coconut and let it simmer for 1 more min.
  8. Serve hot with steamed rice or even Ragi Mudde (finger millet dumplings) for a rustic meal.
Notes: This sambar is quite thick so add little water as indicated. A runny sambhar loses taste after simmering. 

(B) Vazhakkai Podimas - Raw Banana steamed and dry saute.

This is similar to the spicy Potato Podimas. Except for the following changes:
Pressure cook the trimmed raw banana with skin for 2 whistles - peel and chop (Alternatively peel and cube into bite sized pieces) 

(C) Mullangi Kosambari - Raw radish salad tempered. 

Click for recipe here (just skip the moong dal & coconut here and proceed)

Stay tuned for a third homestyle thali tomorrow :)

Sending this to BM # 70 under "Thali Series"

November 24, 2016

Low Fat Sookhi Bhindi - for diabetics | Easy Side dishes

As a family, we love Okra / Bhindi / Lady finger as a veggie, my elder one is particularly partial to Bhindi & Karela (bitter gourd). Although am not fond of the latter, I eat it in specific dishes only. Today's dish is a super simple yet different version of the Okra stir fry (Bendekayi Palya) that I usually dish out for the rest of the family. My sister loves this Bendekayi Gojju (okra in tangy gravy)

Do checkout the steps below to get a yummy yet low cal dish. This side dish was served in the Diabetic Mini Thali posted early this week.

Ingredients (serves : 2)

  • Tender Okra / Bhindi / Bendekaayi - 10 nos
  • Oil - 1 tsp
  • Marination Mix : Garam Masala powder, cumin powder, red chilli powder, lemon juice (1 tsp), amchur (dry mango powder), Rasam powder, Sugar or Jaggery (1/2 TBSP)
  • Salt - to taste


  1. Wash, wipe and trim the Okra. 
  2. Cut diagonally into medium slices. 
  3. In a bowl, add the chopped okra, marination mix, give it a quick stir. Let it sit for 7-8 mins.
  4. In a non stick pan, heat oil, add the okra and on a very low flame, let it cook uncovered (about 10 mins). stir once in 2-3 mins so it doesn't burn. Sprinkle few drops of water from time to time if needed.  
  5. Once done fully, add salt , mix and serve immediately

Lauki Dal - Vegan & GF | Bottlegourd in lentil sauce | Easy Side Dishes

We made this Dal as part of the Diabetic Mini Thali featured here. Lauki or bottle gourd is something we have taken to liking only in the recent years. Today's is a super simple yet filling side dish for rice or hot rotis / phulkas. I haven't added any onion / tomato in this, but you can add as per your choice. 

Course : Main course, Indian
Served with : Indian flat breads or Steamed rice
Vegan and GF Lauki Dal (bottle gourd cooked with lentils)


  • Lauki / bottle gourd - 1/2 medium
  • split green gram / moong dal - 2 fistfuls
  • Turmeric - 1/8 tsp
  • Salt - to taste
  • Tempering : oil 1/2 tsp, mustard seeds 1/4 tsp , jeera(cumin) 1/4 tsp, curry leaves, 1 slit green chilly 
  • Garnish : coriander leaves, Lemon juice (1/2 tsp)

How to make:

  1. Soak Moong dal in warm water for 10 mins. Wash, peel and cube the bottle gourd into 1/2 inch cubes.
  2. In a pressure cooker, add 1/2 tsp, temper the mustard & cumin seeds, add the curry leaves and green chilly. saute for 1/2 min
  3. Now add the cubed lauki, saute for 1 min, add turmeric, half the salt, soaked moong (along with the soaked water). Pressure cook for 1-2 whistles. turn off heat immediately, and release the pressure. 
  4. Adjust thickness with more water and add salt if necessary.  Mash lightly if needed.
  5. Let it simmer for 1-2 mins. Switch off flame.
  6. Finish with coriander leaves & lemon juice. Serve hot

Mini Thali Series 2 - Lauki Dal & 2 more in a Diabetic-friendly Mini Thali | Easy Mini Meals | Diabetic Eating

As mentioned in my Diabetic Mini Thali (1), we prefer non-rice or non-carb dishes during the week. Although around Dusherra / Diwali, the plan goes out of the window (sadly when portion control is  required most), yet we come back to simple mini meals like today's and make up for extra calories consumed (gulped) during the festivities.

One doesn't need to be a diabetic to eat this thali, but considering that the entire meal for 2 was made in 3 tsp of oil, its always good to indulge in healthy food, isn't it ?

So, here I am presenting 3 simple Mini Thalis this week as part of the same theme at Blogging Marathon # 70. They are simple to make, and easier on the wallet & tummy ! Do check them out and let me know how you liked them.

The recipes for the dishes are embedded at the end of this post.

So, we begin this week with a filling Diabetic Mini Thali

Prep time : 20 mins, Cook time : 20 mins ; serves : 2 adults

Spread consisted of :

  • Phulkas (puffed wholewheat flatbread / chapatis) - Vegan
  • Lauki Dal (bottle gourd cooked with split green lentils) - Vegan & GF
  • Karela Bhaaji (bitter gourd cooked with Onion and Tomatoes in very little oil) - Vegan & GF
  • Sookhi Bhindi (dry marinated Okra Saute)
  • Salad

November 18, 2016

Onion Podi Dosa | Spicy Vegan & GF Dosa | Breakfast dishes

After Begun Bhaja, we have our family favourite - Onion Podi Dosa featured under "Cooking with Tava" series this week at Blogging Marathon.  This Dosa is my elder kid's favourite and we have it regularly mostly for our Sunday Breakfast. 

A simple yet enticing dosa, this is sure to fill you up and make a perfect morning breakfast / brunch option. Lets see how to make it... Check over 20+ varieties of Dosa / Uttapams here.

Prep time : 10 mins, Cook time : 1-1.5 min per dosa 
Course : Vegan & GF Indian Breakfast / Snack / Evening Tiffin
Accompaniments : tiffin sambhar and chutney or serve as is
Spice level :Medium

Ingredients (for 4 dosas):

  • Dosa Batter (or even use Idli Batter) - 2 large cups
  • Idli Molagapudi - 1 tsp per dosa (click here for the recipe)
  • Onions minced - 1 cup
  • Chopped green chillies, coriander and curry leaves - to taste
  • Oil - to pan fry the dosa


  1. In a tsp or two of oil, lightly caramelise / saute the onions with a pinch of salt and sugar each, and keep aside.
  2. Heat the tava, and lightly grease the top. Pour a ladle of flowing Idli / Dosa batter onto the hot tava and spread it around in concentric circles. 
  3. Drizzle few drops of oil and immediately top it with the Molagapudi, sautéed onions, chopped green chillies, coriander and curry leaves. Drizzle a few drops around the dosa too. 
  4. Let the dosa cook uncovered, After 1-2 mins on medium flame, flip only once for 30 seconds (PS - I cook only one side to a mild crisp texture).
  5. Serve it hot as is or with tiffin sambhar and chutney


November 17, 2016

Begun Bhaja | Pan Sauted Eggplant | Easy Side Dishes

This week on Blogging Marathon, theme is "Cooking on a Tawa / skillet / shallow pan" . Stay tuned to see 2 more dishes using this appliance

We begin with a popular side dish from the Bengali kitchen. Begun bhaja or pan seared eggplants is an ubiquitous part of the Bengali thali or even everyday meals. 

For the eggplant or the baingan (Bengali - begun), you have either the lovers or haters. Thankfully my family lies in the former category. 

I generally make palya (dry sauté), baba Ghanoush (middle eastern dip), vangibhath (eggplant in a flavoured rice ), vangi poha (poha / flattened rice snack with eggplants and spices) or even make kootu with karamani (black eyed peas) { My personal favourite}  or sambhar with this veggie. 

Have you also checked the cajun spiced GF and 100% flour free pizzas that can be made with this veggie ? You must try them if you a huge fan like my elder one. 

My husband's favourite is of course baingan Bharta, and he invariably orders it on the rare occasion that he eats out. 

And for this dish today, you need the large round purple brinjals (aka bhartewali baingan). Choose one that's firm and without too many seeds to get the perfect texture. 

Now, Let's see how to make this :

Prep - 10 mins ; cook time - 15 mins. Serves : 2

  • Large purple eggplant (tender n fleshy with almost zero seeds) -1 no.
  • Spices - turmeric, red chilli powder, amchur (dry mango powder)
  • Rice flour / besan (gramflour) - as required
  • Salt - to Taste
  • Oil - 4 tbsp (mustard oil works best, but I used canola)

  1. Wash and pat dry the eggplant. Cut into thick slices. Soak in salted water for 6-8 mins.
  2. Now pat dry again thoroughly. Remove all traces of water using multiple layers of kitchen tissues. 
  3. Mix all spice powders including salt as required in a bowl. Add the slices veggies , toss them to coat it evenly. Marinate for 7-10 mins. 
  4. Coat the marinated slices in a flat plate of rice flour or besan and shake off the excess flour. 
  5. On a medium hot fry pan / tawa,  grease the same with generous oil. add the slices one by one without overlapping (make two batches of the veggies if required). Let them cook on medium flame for 6 mins on each side or till done, flip them
  6. Once one side gets crispy. 
  7. Let both the sides get crispy. Serve hot with motar dal, rice and some salad. Also goes with hot phulkas (puffed wholewheat chapati)
Sending this to BM #70 under Tawa fried dishes 

November 12, 2016

How to make Choco Lava Cake | Cooking for One series | Easy desserts | Kids Favourites

After a soup and some breakfast under "cooking for one " series, let's move to an all time favourite dessert - choco lava cake . I followed Tarla Dalal's recipe for 1 serving and quadrupled it for 4 servings . 

It's a family favourite and we used to order it regularly along with the pizza and garlic bread from dominos. 

But, all 3 of them are now made at home ! How cool is that ? :). 

For over 8 varieties of pizzas click here 

Do follow the timing strictly as per following recipe to get a perfectly gooey choco lava cake , so delicious that you will go back for seconds and thirds :)

Following recipe given for a single serve , you would need:

  • 1 tbsp Maida (APF)
  • 1 tbsp Sugar (powdered)
  • 1 1/2 tsp dark chocolate powder (or dark cocoa works fine too)
  • 4 tbsp Milk
  • Melted butter - 2 tsp
  • A pinch each of salt, baking soda & baking powder
  • A 20 gm chunk of good quality cooking chocolate (I used Morde Dark)

  1. Combine the flour, sugar and cocoa powder and sieve well.
  2. Add the salt, baking soda and baking powder and mix well.
  3. Add the butter and mix well.
  4. Add the milk, 1 tablespoon at a time, and mix well to get a smooth batter.
  5. Pour half of it into a microwave safe bowl and push the chunk of chocolate right into the center of the batter.
  6. Top it with the remaining batter, taking care that the chocolate doesn’t protrude out of the batter.
  7. Microwave on HIGH for 1-2 minutes or till cooked.
  8. Keep aside for a minute, unmould and serve plain or with a dollop of vanilla ice cream.

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