Tag Archives: food

Oct27

Eggless Chocolate Cupcake recipe / Vegan Halloween Cupcake recipe / Basic Chocolate cupcake recipe

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Basic chocolate cupcake in vegan, is very easy and simple to prepare. As of Halloween I have given spooky icing like Spider web, Witches Eye and Devil. Let me share the recipe…

CLICK HERE for more Halloween Recipes.

Vegan Chocolate cupcake
Halloween cupcakes – Spider web, Monster eye and Devil

Ingredients:

  • All-purpose flour – 1 ½ cups
  • Baking soda – 1 tsp
  • Cocoa powder – ½ cup
  • Salt – a pinch
  • Brown sugar – 1 cup
  • Vegetable oil – ¼ cup
  • Water – 1 ¼ cups
  • Vinegar – 1 tsp
  • For Icing – I have used Pillsbury Creamy Vanilla Icing – 1 box
Flour, baking powder, salt all together getting sieved
Getting sieved
Sieved flour
Vinegar
Oil
Water
Getting beaten
Fluffy
Wet ingredients
With flour
Getting folded
Folded
Getting baked
After bake
Vegan chocolate cupcake
Vegan Chocolate cupcake
Halloween cupcakes – Spider web, Monster eye and Devil
Devil’s Eye
Monsters Eye
Spider Web

Preparation:

  • Take a wide mouth bowl, sieve all-purpose flour, cocoa powder, baking powder and salt, all together.
  • Take another bowl, add the brown sugar, pour water, vegetable oil, vinegar and beat all these together until the sugar dissolves.
  • Add the sieved ingredients to the wet ingredients, little by little and fold it gently (make sure to fold only in one direction).
  • Meanwhile pre-heat microwave to 180-degree C, place the cupcake liner to the cupcake tray, fill half the cupcake liner with the cupcake batter.
  • Bake at 180-degree C for few mins or until the tooth pick inserted in the center of the cake comes out clean.
  • Remove it from microwave, let it rest until it reaches the room temperature.
  • Open the icing box, mix it well, transfer it to a piping cone using a spoon, and squeeze it over the cake as you desire.
  • Refrigerate the cakes for few mins, once it’s done.
  • For witches’ eye – I squeezed out the icing to a circle at the center of the cake and placed a Choco chip at the center.
  • For Devil – I have squeezed icing all over the circle, placed a red color flavored almond for eyes and then a Choco chip in the center.

 

 

 

Oct24

Lemon Chicken Recipe / Lemon Chicken Fry recipe – Easy Chicken Recipe

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Lemon chicken fry is my most awaited to try recipe, ever since I had Lemon chicken from the Hotel – The Plantain Leaf. The whole family likes this chicken, which is mildy spiced, juicy and tender.

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Lemon Chicken Fry Recipe / Lemon Chicken recipe / Easy chicken recipes

Lemon chicken is prepared by cooking the chicken with spices and lemon juice. Also this consumes very little time to get cooked. I would say it’s one of the finger-licking dish among all of my chicken recipes. Goes out well with any Indian flat bread, as a side dish for briyani or fried rice and also good when paired with steamed rice and sambar. Let me share the recipe…

Taking this to Fiesta Friday #195 hosted by Angie@thenovicegardener

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Lemon Chicken Fry Recipe / Lemon Chicken recipe / Easy chicken recipes

Ingredients:

  • Chicken – ½ kg
  • Lemon – 3 nos (medium sized)
  • Onions – 3 nos
  • Cumin seeds – ½ tsp
  • Capsicum – 2 no (medium sized)
  • Ginger-garlic paste – 1 tbsp
  • Green chillies – 2 nos
  • Turmeric powder – ½ tsp
  • Pepper powder – ½ tsp
  • Curry leaves – 2 sprigs
  • Coconut oil or any cooking oil – 1 ½ tbsp
  • Salt – 1 tsp (to taste)
cumin seeds and curry leaves getting tempered
with onions and giner-garlic paste
with green chillies
chicken marianted in lemon juice, turmeric powder and salt
with capsicum and salt
wtih marinated chicken
little water
Perfectly done
with pepper powder
Lemon chicken ready
Lemon Chicken Fry Recipe / Lemon Chicken recipe / Easy chicken recipes

Preparation:

  • Clean and roughly chop the chicken into medium pieces.
  • Peel and roughly chop the onions to medium cubes, slit green chillies to equal halves.
  • Deseed and chop the capsicum to medium pieces.
  • Cut and squeeze the juice from lemon, remove the seeds and keep it aside.
  • Take chicken, turmeric powder, salt and lemon juice all together in a bowl, mix it well and let it rest for 15 mins.
  • Heat oil in heavy bottomed vessel or kadai, add the cumin seeds and curry leaves, wait until they crackle.
  • Add the onions, ginger-garlic paste and cook until the onion turns golden brown in color.
  • Add the capsicum and cook for few mins or until the capsicum turns light green in color.
  • Add the chicken along with the marinate, cook for 2 mins.
  • Sprinkle little water, stir well, cover and cook for few mins or until the chicken is tender and juicy.
  • Sprinkle the pepper powder, remove the lid and cook for 2 mins or until the chicken becomes dry and the oil separates.
  • Remove from fire and transfer it to a bowl.

Serve hot. Lemon chicken fry can be served as a side dish for briyani, fried rice or steamed rice and sambar. Lemon Chicken is and perfect side dish for lunch or dinner.

 

 

 

 

Oct11

Murukku Recipe / Coconut Milk Murukku / Thengai Paal Murukku recipe – Diwali recipe

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Murukku is a savoury, crunchy Indian snack, perfect for tea time with a cup of tea or coffee. Murukku means twisted and is originated for Tamil Nadu. Murukku is most commonly prepared with rice flour and white lentils / urad dal flour by infusing some flavors. There are different types of making murukku commonly its made by adding the dough to the press and then pressing to the oil, few are made by rolling the dough by hands and then deep fried in oil.

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Coconut Milk Murukku Recipe / Thengai Paal Murukku recipe / Murukku Recipe – Diwali recipe

Murukku can be made in bulks and stored in an air tight container, as is stays fresh for a week. Already I have shared the recipe of Butter Murukku and Rava Murukku. Now let me share coconut milk murukku. Coconut milk murukku / Thengai Paal murukku is prepared with rice flour, white lentils (urad dal) flour and coconut milk. Make sure to use thick coconut milk, as it gives more flavor to the murukku. Compared to the regular ones this murukku is little crispy.

Making of Coconut milk murukku / Thengai Paal Murukku Video recipe –

A very easy and simple savory snack for Diwali. Let me share the recipe…

Ingredients:

  • Raw rice flour (store bought) – 1 cup
  • Urad dal / White lentils / ulundam paruppu – 2 ½ tbsp.
  • Coconut milk – 1 cup
  • Jeera / Cumin – 1 tsp
  • Asafoetida / Hing – ¼ tsp
  • Butter – 1 tbsp
  • Salt – ¼ tsp
  • Oil – 2 cups (for deep frying)
Urad dal / White lentils getting roasted
Lentils about to grind
Ground dal powder getting sieved
Sieved flour
With rice flour, cumin seeds, asafoetida and salt
Butter
Getting crumbled
With coconut milk
Dough ready
Murukku press with 3-hole disc
dough to the murukku press
Murukku getting dropped to the oil
Murukku getting fried
Murukku getting fried
Murukku getting drained from the oil
Coconut Milk Murukku Recipe / Thengai Paal Murukku recipe / Murukku Recipe – Diwali recipe

Preparation:

  • Dry roast urad dal / ulundam paruppu / white lentils for 2 mins or until it starts turning golden brown in color.
  • Spread it over a plate, bring it to room temperature, grind to a fine powder.
  • In a bowl, sieve the ground urad dal powder, add rice flour, cumin seeds, salt, asafetida and mix it well.
  • Pour melted butter and crumble it well.
  • Pour coconut milk little by little and start kneading the dough gently.
  • Take the press, put the 3-hole disc, grease it well with oil, and take a small portion of dough and fill the press.
  • Press the dough to check the flowing of the dough, if it’s tight to press, pour little more coconut milk knead the dough and continue the process.
  • Heat oil in a kadai, press the murukku to the oil, after a min, swap the sides and cook on both sides, until the oozing sound of oil comes down.
  • Cook only in medium flame, else the murukku would turn brown in color before getting cooked.
  • Drain the oil, remove it from fire.

CLICK HERE for more Diwali Recipes and CLICK HERE for more Snacks recipes.

Serve along with tea or coffee once it reaches room temperature. You can also store it in an air tight container once it reaches room temperature and stays fresh for 2 weeks.