Ingredients:

1. Wheat flour - 1.5 cups
2. Sugar - 1 cup
3. Unsweetened cocoa powder - 3 tbsp
4. Vegetable oil - 1/4 cup
5. White vinegar - 1 tbsp
6. Vanilla essence - 1 tsp
7. Baking powder - 1/2 tsp
8. Baking soda - 1/4 tsp
9. Hot water - 1 cup
10. Salt - 1/4 tsp

For chocolate frosting:

1. Melted unsalted butter - 2 tbsp
2. Unsweetened cocoa powder - 1.5 tbsp
3. Icing sugar - 1/2 cup
4. Vanilla essence - 1 tsp
5. Milk - 2 tbsp or as needed

Preparation:

• Preheat oven to 375 F.
• In a mixing bowl, sieve together wheat flour, baking powder, baking soda , unsweetened cocoa powder and salt.Keep it aside.
• In another bowl, mix together sugar and vegetable oil.To this, add vinegar and vanilla essence.Add hot water and mix well.
• To this mixture, add the sieved flour and mix thoroughly without any lumps remaining.
• Line a cup cake tray with paper cups and fill each cup about 2/3rd full with the batter.
• Place it in the oven and bake for 25-30 minutes or until a skewer inserted to the cupcake comes out clean.
• Remove from the oven and place on a wire rack to cool.While the cupcakes are cooling, make the frosting.Spread the chocolate frosting only after complete cooling.
• For chocolate frosting, in a bowl, mix all the ingredients listed.Spread it evenly on the cupcake and enjoy!!

Ingredients:

1. Quick cooking oats - 2 cups
2. Water - 1.5  to 2 cups
3. Chopped onion - 2 tbsp
4. Chopped ginger - 1 tsp
5. Green chilli - 1, chopped
6. Mustard seeds - 1/2 tsp
7. Urad dal - 1 tsp
8. Turmeric powder - 1/4 tsp
9. Lemon juice - 2 tsp
10. Asafoetida - a pinch
11. Roasted peanuts - 2 tbsp
12. Curry leaves - 1 spring
13. Salt - as needed
14. Oil - as needed

Preparation:

• Heat a non stick pan and dry roast oats for 2-3 minutes.Keep it aside.
• In the same pan, heat oil and splutter mustard seeds.Add in urad dal and fry for few seconds.
• Next, add chopped ginger along with onion, green chilli and curry leaves.Saute until the onion turns translucent.To this, add turmeric powder  and a pinch of asafoetida. Mix everything well.
• Add the dry roasted oats along with water and enough salt.Cover the pan with its lid and cook on medium flame for 3-4 minutes or until done.Switch off the flame and  add lemon juice .Add in roasted peanuts and mix everything well.
• Serve hot with pickle, papad or any gravy of your choice.

Ingredients:

1. Bread slices - 4 nos
2. Whole milk - 1/2 cup
3. Sugar - 2 tsp
4. Cornstarch - 1 tbsp
5. Cinnamon powder - 1/4 tsp
6. Vanilla essence - 1/2 tsp
7. Powdered sugar - as needed
8. Butter - as needed

Preparation:

• Cut bread slices into triangles and set aside.In a mixing bowl mix together milk, cornstarch, sugar, cinnamon powder and vanilla essence.Whisk the mixture until well blended.
• Heat a nonstick pan and melt some butter.Dip each slice of bread in the prepared milk mixture and place it on the pan.
• Cook the slices until golden brown on one side and then turn and cook the other side.Repeat the same with the remaining bread slices.
• Sprinkle some powdered sugar on top and serve immediately.

Ingredients:

1. Grated carrot - 2 cups
2. Grated coconut - 1 cup
3. Condensed milk - 1 cup
4. Cardamom powder - 1/4 tsp
5. Raisins - 1 tbsp
6. Butter/ghee - 1.5 tbsp

Preparation:

• Heat a non stick pan and dry roast the grated coconut,stirring constantly until the flakes are firm,aromatic and dry.Set it aside.
• In the same pan add butter/ ghee and fry the raisins for few seconds.Keep it aside.
• Add in grated carrot to the remaining ghee and cook under medium flame for 4-5 minutes.To this, add 3/4th of the dry roasted coconut and mix well.Keep stirring for 2-3 minutes.Reserve 1/4 th of the coconut for rolling the ladoo .
• Add condensed milk along with cardamom powder to the carrot coconut mixture and stir frequently until it gets thickened.After 1-2 minutes, the mixture will start getting sticky .
• At this point, add in fried raisins and mix well.Switch off the flame and let it cool completely.
• After cooling, take a small portion of the mixture and roll out into a small ball and roll it again in the dry roasted coconut.Repeat the same with the remaining mixture.Yummy carrot coconut ladoo is ready to serve.Refrigerate leftover ones.

 

Ingredients:

1. Dosa batter - 2 cups
2. Tomato - 2 nos, chopped
3. Cumin seeds - 1/2 tsp
4. Red chilli powder - 1/2 tsp
5. Asafoetida - a pinch
6. Salt - as needed
7. Coriander leaves - 2 tbsp, chopped
8. Oil - as needed

Preparation:

• Take dosa batter in a bowl.Grind together tomato and cumin seeds along with enough salt to a smooth paste.
• Add the prepared tomato paste to the batter.Add in red chilli powder, asafoetida and chopped coriander leaves.Mix everything well.
• Heat a non stick pan or tawa on high flame.Once the pan gets heated, reduce the flame to medium.
• Grease the pan with some oil and pour a ladleful of batter on it and spread in circular motion.Drizzle some oil on top of it.Cook until the dosa turns golden brown.Serve hot with chutney, sambar etc.

Serves - 1

Ingredients:

1. All purpose flour/Maida - 1/3 cup
2. Sugar - 1.5 tbsp
3. Unsweetened cocoa powder - 1.5 tbsp
4. Baking powder - 1/4 tsp
5. Chocolate chips - 1.5 tbsp + for garnishing
6. Vegetable oil - 1 tsp
7. Milk - 1/3 cup
8. Vanilla essence - 1/2 tsp
9. Salt - a pinch

Preparation:

• Take a large microwave safe coffee mug.Add in all purpose flour, sugar, unsweetened cocoa powder, baking powder, salt and mix well .Incorporate all the flour off the bottom of the mug.
• To this, add oil, milk and vanilla essence.Mix everything well using a fork .Blend until all ingredients are combined and gently fold in chocolate chips .
• Keep a paper towel in the microwave and place the mug on top of it.Microwave in full power for 2 minutes.(Mine was 1500 watt microwave.Cooking time depends on wattage of your microwave)
•  Let it cool for 2-3 minutes.Top it with some chocolate chips and enjoy!!

Ingredients:

1. Fresh strawberry, hulled and halved - 2 cups
2. Sugar - 1/2 cup
3. Lemon juice - 3/4 tbsp

Preparation:

• Put strawberries in a blender and puree them until smooth.Do not add water while making puree.
• Heat a heavy bottomed pan and add the prepared strawberry puree along with sugar and lemon juice.Mix well.
• Let it heat under medium flame and keep stirring in between.After few minutes, the mixture will start leaving the sides of the pan.Simmer until the jam is thickened.
• Switch off the flame and let it cool completely and transfer to a jar. Refrigerate and use within 10 days.