One Minute Chocolate Cake in a Mug

Category: Over 100 Single-Serving Dessert Recipes

Ingredients

1 tbsp plus 2 tsp cocoa powder

3 tbsp spelt flour (or white, or Arrowhead Mills gf)

1/8 tsp salt

2 tsp sugar or evaporated cane juice (edit: xylitol works as well)

1/4 tsp baking powder

pinch stevia OR 1 more tbsp sugar

2-3 tsp coconut oil or vegetable oil (Edit: many commenters have said it still
tastes good if you sub applesauce or mashed banana. I can't personally vouch for
that substitution.)

3 tablespoons milk of choice (I used almond milk)

1/2 tsp pure vanilla extract

Instructions
Mug cake recipe: Combine dry ingredients and mix very, very well. Add liquid, stir,
then transfer to a little dish, ramekin, or even a coffee mug. Either microwave 30-40
seconds OR cook in a 350F oven for about 14 minutes. If you dont want to eat it
straight out of the dish, be sure to spray your dish first (and then wait for it to cool
before trying to remove it).

If desired, top with my favorite Secretly Healthy Chocolate Fudge Frosting

No Bake Lemon Cheesecake with Blueberry Topping

Author: Maria Jose
Recipe type: Dessert
Serves: 10-15

Ingredients

Lemon Jello - 3 packets of 85 gms each

Salted butter - 200 gms
Hot water - 2 cups
Digestive biscuit crumbs - 3 cups (refer notes)
Cream cheese - 325 gms (full fat or fat free, refer notes for substitute)
Thick cream - 750 ml (refer notes)
Sugar - 1 cup
Vanilla essence - 2 tsp
Blueberry topping/filling - 1 can of 595 gms

Instructions
1.
2.
3.
4.
5.
6.

For the base

Melt the butter. Add the melted butter to biscuit crumbs. Layer the serving dish with this crumb
and butter mixture. Press it down using your fingers. Keep it aside.
For the cheesecake
Dissolve the lemon jello in 2 cups of hot water. Stir well. Keep it aside. Combine cream
cheese, thick cream, sugar and vanilla essence using a whisk. Fold in the jello mix to the cheese
mixture until it's combined well. This mixture is liquidy.
Pour this mixture over the crumb base. Refrigerate it till it sets, around 4-5 hrs. You can set it
overnight also.
Spread the blueberry filling on top of the set dessert.

Notes
If you are in India, you can use Amul cheese spread to make this. If you want to make cream cheese
at home, please check out this link: http://www.tarladalal.com/Low-Fat-Cream-Cheese-3485r I used
full fat Philadelphia cream cheese and KDD thick cream. You can set the cheesecake in a loose
bottom cake tin or in individual bowls. Let it sit at room temp for 20 mins, before serving, otherwise the
biscuit base will be hard. You will need three fourth of a 400 gms Digestive biscuit packet to get 3
cups of crumbs. You can use your fav flavour of jello, instead of lemon, and follow the same
procedure. I used Amul butter. You can also use unsalted butter, but the slated butter will enhance the
taste of the base. You can store it in the refrigerator for 5 days. Though I used thick cream for this, I
think you can use whipping cream. Use 500 ml whipping cream and whip it, till soft peaks form. Mix
together cream cheese, sugar and vanilla essence first. Then add the dissolved jello to this mix.
Combine well. Fold the whipped cream to the cheese jello mixture in 2 batches and continue as per

the rest of the recipe. Kindly note that, I haven't yet tried it myself, but it's based on my experiment
with eggless mango cheesecake recipe.

No Bake paneer Cheese Cake

Cooking Time :

30 Minutes

Serves :

6 Adult(s)

Ingredients
to make No Bake Cheese Cake

Graham cracker crumbs/Marie/Parle G biscuits - 100g(1.5 cups)(ground) Granulated sugar 2 tbsp(30g)

Butter - 6 tbsp(80g)
For the filling:
Cream cheese/Cottage cheese(Paneer) melted - 8 oz(225 g)
Granulated white sugar - 1/4 cups(50g)
Vanilla essence - 1 tsp
Heavy whipping cream - 1 cup or Whipped cream - 1.75 cup

Directions :

For the base: 1)For preparing no bake cheese cake, mix graham cracker crumbs or biscuit
powder with sugar and butter.
2)Place it on a well greased pan(better if you use spring form pan). Refrigerate it while you
make the filling.
For the filling: 3)Whip together cream cheese or paneer with sugar and vanilla essence till
everything becomes light and fluffy. Slowly fold in the whipped cream.
4)Pour the filling on the top of base and refrigerate for 6 hours or overnight.
5)No bake cheese cake is ready. Serve with sauce over the top.

VEG NUTTY MEATLOAF

1/3 cup uncooked rice

cup walnuts, finely chopped, lightly toasted

cup cashews, finely chopped, lightly toasted

1 cup onion, chopped

1 T butter

tsp salt

1 clove garlic, pressed

2 common mushrooms, finely chopped

cup fresh shittake mushrooms, finely chopped (or oz dried make sure
you soak them in water)

tsp dried thyme

tsp dried marjoram

tsp dried sage

2 eggs

cup cottage cheese (I use lowfat)

6 oz medium cheddar cheese, shredded (or use whatever cheese you have on
hand)

Cook the rice. Cool. This can be done ahead of time.

Saut onions in the butter for a few minutes. Add in the salt, garlic, mushrooms, thyme,
marjoram, and sage. Continue sauting until liquid is released from the mushrooms and then is
reduced but not gone. Cool. (This can be done ahead of time, too.)
In a large mixing bowl beat the eggs. Add in the rice, cottage cheese, nuts, onions, and cheese.
MAKE SURE YOUVE INCLUDED ALL THE INGREDIENTS (I have a tendency to forget
something, then have to remix everything.) Pour into an oiled loaf pan. An 8 square pan works,
too.
Bake at 375 Fahrenheit for 1 hour. Let set for at least 15 minutes.

Eggless Vanilla Sponge Cake Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 50 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: North Indian

Maida - 1 and 1/2 cups (200 gms)

Plain yogurt(Curd) - 1 cup (250 ml)
Granulated Sugar - 3/4 cup (165 gms)
Baking soda - 1/2 tsp
Baking powder - 1 and 1/4 tsp
Cooking oil - 1/2 cup (125 ml)
Vanilla essence - 1 and 1/2 tsp
Milk - 1 tbsp (just for brushing the top)
Sieve maida twice and keep aside.Cream sugar and curd until sugar completely dissolves. Add
baking powder, baking soda to the creamed mixture and mix well.
Leave aside for 5 mins and you can see the bubbles appearing. Now add vanilla essence,cooking
oil and mix well.
Next slowly add maida in portions at a time and blend with wet ingredients. Beat well with a whisk
until creamy and thick.Preheat oven to 200 deg C for 10mins. Meanwhile grease a butter paper, lay
it in the cake tin or loaf pan and pour the batter to the tin and keep it ready.
Bake in preheated oven at 200 degree C for 10 mins, then reduce temperature to 180 deg C and
bake it for 30-35 mins or till a fork inserted into the center of the cake comes out clean. Just brush
the top of the cake with 1 tbsp milk, 10mins before the ending time to get a nice polishing glaze.
Allow the cake to cool down for 10mins, then invert and remove the butter paper. Then cut/slice
them into pieces and enjoy!
Updated on 29-03-12 : I tried a readymade icing on the cake this time when I baked it,
refrigerated overnight and then cut it the next day. The slices were firm and clean.The above pic is
after I cut it the next day and other pics were cut just waiting for an hour - Uploaded this pic to
show the texture difference. Tastewise no difference at all both were soft and yummy.So I suggest
to cut into slices allowing it cool down completely leaving atleast 3-4 hours to get firm neat slices.

Cooks Notes:

Use curd at room temperature.Do not try to reduce oil and curd, I tried once to reduce oil
and the cake was a great flop ;) But still there is one way add 1 and 1/4 cups of curd and 1/4 cup
oil, I assure you with the same results.

Also after the batter is ready, dont allow the batter to sit for more than he preheating time
as baking soda reacts faster. I have a reader who gave me this tip as her cake went hard as she
kept the batter for 30mins after mixing.

And while inserting fork or toothpick try checking in the center if its cooked completely or
not.If suppose even after the specified time, the center of the cake isnt cooked and is slightly

sticky?! dont worry just cover the top of the cake with butter paper and bake it for 5more mins,it
will be perfect. The butter paper covering will avoid more browning on top at the same time the
center will be cooked perfectly.

Dont doubt on using curd, the taste of curd is totally not shown in the cake. You can use
homemade curd or use nestle curd which is very thick and works good too.

You can use icing sugar too, I used normal sugar only. I felt 3/4 cup of sugar was enough
but the orginal recipe called for 1 cup. If you have a very sweet tooth then use 1 cup of sugar.

As I always mention select a pan such that the batter is close to 3/4th of it or slightly
above 1/2 of it. And the time for baking depends on the cake pan and oven too mine got baked in
exactly 35mins.

Eggless Chocolate Cake Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 45 mins | Makes : 9 squares
Recipe Category: Dessert | Recipe Cuisine: World

Dry Ingredients:
All purpose flour(Maida) - 1 and 1/2 cups (200 gms)
Cocoa powder - 3 tbsp
Baking soda - 1 tsp
Baking powder - 1/8 tsp (optional)
Salt - 1/4 tsp
Granulated Sugar - 3/4 cup (165 gms) [Increase it to 1 cup if you dont use choco chips]
Chocolate Chips - 2 tbsp

Wet Ingredients:

Water - 1 cup (250 ml)

Vanilla essence - 1/2 tbsp
Lemon juice / White Vinegar - 1 tbsp (I used lemon juice)
Oil - 1/4 cup (60 ml)

*I halved the recipe to bake it in my 4X4 inch square pan.

Take water in a mixing bowl, add vanilla essence, sugar, lemon juice and oil. Mix well till sugar
completely dissolves . Keep aside.Now take flour, baking soda, baking powder and coco powder
and sift together twice atleast to make sure the flour, soda and baking powder and coco powder is
evenly spread out.Then slowly add the the sifted flour mixture to the wet ingredients mixture may
be in 2 parts.
Gently mix in one direction, break the lumps forming...gently mix it.The batter is runny like you
see in the pic.Fold in choco chips and give a quick stir.Preheat oven to 180 deg C for
10mins.Grease the pan with butter, sprinkle maida tap it so that it spreads on all sides.

Pour the batter into the prepared cake pan. Bake it at 180 deg C for 35-40mins check with a fork if
a fork inserted comes out clean
Make sure to cool atleast for 10-15 mins and then invert carefully and cut into pieces and enjoy.

Using choco chips is purely optional but I recommend adding it. Also if you dont add choco
chips increase sugar to 1 cup.

Soya Kheema Paratha Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 30 mins | Makes : 6 parathas
Recipe Category: Main | Recipe Cuisine: Indian

Wheat Flour - 1 and 1/4 cups

Soya Chunks - 1/2 cup[boil, wash twice ,drain n squeeze nicely, mince, cook with masala]
Fennel Seeds powder - 3/4 tsp
Onion - 2 tbsp chopped
Ginger garlic paste - 1/2 tsp
Red Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Coriander leaves - 2 tsp finely chopped
Water - as required
Milk - 1 tbsp
Salt- to taste
Oil - 2 tsp

Notes:
Make sure you squeeze out excess water, else it will become moist and
rolling will be tough

Dont add more onion as it will be difficult while rolling.

Adjust spice powders according to your taste.

I love my parathas slightly thinner so rolled them thin, but its your
preference roll it thick / thin as per your liking.

If you want to skip whole spices then temper jeera and add sambar
powder instead of garam masala powder.

I had soya chunks in hand so wanted to make use of it, but if you have
readymade soya granules then go ahead with it excluding grinding.

Tomato Pasta | Penne Pasta Recipes

Ingredients:

Pasta - 1.5 cups

Onion - 1/2 chopped finely

Pasta sauce - 1 tbsp

Tomato Sauce - 1 tbsp

Olive oil - 1 tbsp

Cheese - 1 tbsp grated

Pepper - 1/2 tsp (optional)

To grind:
Tomato - 1 big sized

Onion - 1/2

Red Chillies - 2

Garlic - 4 flakes

Heat oil in a pan, then add the onions fry until slightly browned.
Then add the grinded paste and fry for 5mins until raw smell of
tomatoes totally leaves.

Then add the tomato, pasta sauce and pepper, mix well, now the
sauce is ready. Now add the cooked pasta and mix well until the
sauce coats well with the pastas.

Sprinkle grated cheese and serve hot.

Pasta in white sauce Recipe: Serves 2

Ingredients:

Pasta - 1 cup

Carrot - 1 chopped lengthwise

Onion - 1 chopped finely

Pepper - 1/2 tsp

Chilli flakes - 1/2 tsp

Seasoning - 1 tsp (optional) - I used the seasoning sachet that

comes with pizza

Olive oil - 1 tbsp

For the white sauce:

Cornflour -2 tsp

Maida - 2 tsp

Cheese - 1 tbsp

Milk - 1/2 cup

Method:
1.
Cook pasta in water until soft yet firm enough to bite. Add a tsp of
oil and salt while cooking pasta.
2.
In a mixing bowl, first mix little milk with cornflour and maida so
that there is no lumps , keep aside.
3.
In a pan heat olive oil, add onions saute until lightly browned then
add carrots and saute until it shrinks and raw smell leaves. Then add the
milk-maida-cornflour mixture with remaining milk and mix well.
4.

Add the cheese at this stage and allow it to melt.

5.
It will start thickening at this stage - Add cooked pasta, required
salt, pepper powder,seasoning, chilli flakes. Keep in low flame and cook
for 3mins mixing well continuosly. Switch off and serve hot.

Notes:
Adding seasoning enhances the flavour if you dont have just ignore
that and go ahead with pepper and chilli flakes, it will still taste good.
Serve immediately as the white sauce thickens faster when kept for
a longer time. If it becomes dry, add little more milk, mix and heat it at
the time of seving.

You can include any veggies of your choice.

Adding cream also makes it more rich and tasty.

Bread Cup Pizza Ingredients:

Bread(white or wheat) - 3 slices

Butter - 1 tsp

Capsicum - a handful finely chopped

Onion - a handful finely chopped

Pizza sauce - 2 tbsp

Tomato Ketchup - 1 tbsp

Cheese - 2 tbsp ( as required to cover the topping)

Method:
1.
First cut the edges of the bread. Now cut circles using a round
cookie cutter or a container lid. Flatten the bread circles using a chappathi
roller. Dont try to stretch too much, just flatten a bit.
2.
Apply butter slightly on both sides of the circles. Now spread the
pizza sauce in the 3 slices and then gently fit in the muffin pan. I didnt
grease the muffin pan.

3.
As shown in the below pic I left three bread cups empty to bake and
then after baking filled it up with channa masala.
4.
For the remaining 3 breadcups for making bread cup pizza, add
capsicum, onion on top of the pizza sauce. Grate the cheese over it then
finally add tomato sauce in each of the cups.
5.
Preheat the oven to 190 deg C and bake it for 10-12mins until the
bread turns slightly golden brown at the corners.My bread cups were done
exactly in 12mins. They were firm and cripsy to hold the filling.
Bread Channa Cups Ingredients:

Bread(milk or wheat) - 3 slices

Butter - 1 tsp

Onion - 1/2 finely chopped

Chat Chutneys - 1 tbsp in each (optional) - I had no stock so didnt

add :)

Channa Masala - 3 tbsp

Coriander leaves - 3 tsp

For assembling the Channa Cups:
1.
Once the bread cups are done, add channa masala with less gravy
as it will make the bread cups soggy.
2.
Then add the onions, drizzle the dates and green chutney if you are
adding and garnish with coriander leaves.
3.

Your bread channa cup chat is ready :

Notes:
The filling is endless you can even add paneer, babycorn , tomato
etc as we do for normal pizzas

If you are using wheat bread, check carefully after 10mins as the
browning doesnt show up clearly as in white bread

If you use milk bread variety then flattening it will crumble the
bread so flatten it slightly or even fit it in the muffin pan without
flattening it

It is easy to hold and eat and truely fancy to attract the kids
You can also use the bread as such with the edges, no need to trim
it. It tastes good even with the bread edges, I have tried that way too.

Apple Pie Pizza

Ingredients:
1 premade thin pizza crust
1 can apple pie filling
4 tbsp. butter, softened to room temperature
2/3 cups brown sugar
2/3 cups all-purpose flour
1/2 tbsp. cinnamon
For the icing:
2 cups powdered sugar
2-3 tbsp. milk
1 tbsp. melted butter
Directions:
Preheat oven to 350F degrees.
Take crust out of package and place on round baking sheet.
Open your can of pie filling and get in there with a sharp knife and pull the knife back
and forth across the apples. About 6 or 7 times.
This will chop the apples up and give you more apple filling across your whole pizza.
Spread the apple pie filling evenly on the pizza crust.
Now, to make the crumb topping.
In a bowl, combine softened butter, brown sugar, flour and cinnamon.
You can use a fork, a pastry cutter or your hands to do this.
You want the butter to be evenly distributed and the mixture should look nice and
crumbly
Sprinkle the crumb topping all over the apple filling.
Bake for about 25-30 minutes, until heated through and crumb topping is slightly
browned.
While pizza is cooling, start making the icing.
Whisk together powdered sugar, melted butter and milk.
Add milk until you get the consistency you like.
I prefer a slightly thicker icing so about 2-3 tbsp. of milk works good for me.
Drizzle icing all across pizza.
I usually make a bunch of lines one way, then turn it around and make some more
lines the other way. You'll probably have a little icing leftover.

We save that and my husband likes to add a bit more icing to his individual slices of
dessert pizza.
Using a sharp pizza cutter, slice up your pizza and serve!

Vegetable Lasagna [12 serves]

Ingredients
8
ounces dried lasagna noodles (9 or 10 noodles)
2
eggs, beaten
2
cups cream-style cottage cheese
1
15 ounce carton ricotta cheese
2
teaspoons dried Italian seasoning, crushed
2
cups sliced fresh mushrooms
1
cup chopped onion (1 large)
4
cloves garlic, minced
2
tablespoons olive oil or cooking oil

2
tablespoons all-purpose flour
1/2
teaspoon black pepper
1 1/4
cups milk
1
10 ounce package frozen chopped spinach, thawed and thoroughly drained
1
10 ounce package frozen chopped broccoli, thawed and thoroughly drained
1
cup shredded carrot
3/4
cup shredded Parmesan cheese (3 ounces)
1
8 ounce package shredded mozzarella cheese (2 cups)

Directions
1. Cook lasagna noodles according to package directions. Drain; set
aside.
2. In a medium bowl combine eggs, cottage cheese, ricotta cheese,
and Italian seasoning. Set aside.
3. In a large skillet cook mushrooms, onion, and garlic in hot oil until
tender. Stir in the flour and pepper; add milk all at once. Cook and
stir until slightly thickened and bubbly. Remove from heat. Stir in the
spinach, broccoli, carrot, and 1/2 cup of theParmesan cheese.
4. To assemble, in a greased 3-quart rectangular baking dish, layer
one-third of the noodles, folding or cutting to fit, if necessary. Spread
with one-third of the cottage cheesemixture, then one-third of the
vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat
the layers twice. Sprinkle with the remaining 1/4 cup Parmesan
cheese.
5. Bake, uncovered, in a 350 degree F oven for 35 minutes or until
heated through. Let stand for 10 minutes before serving.
6. Makes 12 servings
From the Test Kitchen
Quick Vegetable Lasagna:
Substitute 6 ounces no-boil lasagna noodles (12) for the dried lasagna
noodles. Increase milk to 2 cups and spread 1/2 cup of the vegetable

mixture in the bottom of the dish before adding the first layer of noodles.
Continue as directed above.
Prepare as above through Step 4. Cover the unbaked lasagna with foil and
chill for up to 48 hours. Bake, covered, in a 350 degree F oven for 30
minutes. Uncover and bake for 30 to 35 minutes more or until heated
through. Let stand for 10 minutes before serving.

Potato Frittata[serves 8]
Ingredients
1
pound Yukon gold or russet potatoes, scrubbed and thinly sliced
2
tablespoons olive oil
2
large carrots, thinly sliced
12
eggs, lightly beaten
1/2
cup chopped green onions (4)
1/4
teaspoon each salt and ground black pepper
1/2
cup yellow cherry tomatoes, halved
1
clove garlic, minced

Fresh snipped parsley and/or cilantro

Directions
1. Preheat oven to 375 degrees F. In a 10-inch oven-safe nonstick skillet cook
potatoes in hot oil over medium heat for 5 minutes. Add carrots; cook for 5
minutes, until potatoes and carrots are tender and lightly browned, turning
occasionally
2. In a medium bowl whisk together the eggs, half the green onions, salt, and
pepper. Pour egg mixture over potatoes. Bake, uncovered, about 18
minutes or until frittata appears dry on top. Remove frittata from oven. Let
stand on a wire rack for 5 minutes.
3. Meanwhile, for topper, in a small bowl gently toss together remaining
green onions, cherry tomatoes, garlic, and parsley. Set aside.
4. With a spatula, loosen edges of frittata from skillet. Place a large serving
platter over skillet. Using two hands, invert platter and skillet to release
frittata onto platter. Cut frittata in wedges. Serve with green onion topper.

Homemade Tortilla Recipe - How To Make Tortilla at home

Prep Time: 15 mins

| Cook time: 15 Mins

| Makes: 8 tortillas

Recipe Category : Main Course

Ingredients:

Maida/All purpose flour - 300g

Wheat flour - 100g

Olive oil - 3 tbsp

Salt - As required

Baking soda - 1/4 tsp

Warm Water - As required

Leave for 4 hrs, then use

SOUTH INDIAN CHICKEN 65 RECIPE

Preparation time: 2 hours 30 minutes
Cooking time: 20 minutes

Serves 4
INGREDIENTS:
300 gm of chicken breast, cleaned and cut into small cubes (boneless)
1/4 cup of thick plain yogurt (or 1/2 cup buttermilk)
1/2 tsp of Kashmiri chilli powder (adjust to taste)
1/2 tsp of cumin powder
1/4 tsp of black pepper powder
1/2 tsp of turmeric powder
1/2 tsp of coriander powder
2 tsp of ginger garlic paste
2 tsp of rice flour or corn flour (corn starch)
A fistful of curry leaves
2-3 cups of oil, for frying
1 tsp of vinegar (optional)
INSTRUCTIONS:
1. Mix the yogurt with all the spices and some salt. Add the vinegar only if your yogurt is not
sour. Add the chicken pieces to this and mix well.

Refrigerate this mixture for about 2 hours to let the marinade work its magic on the chicken
pieces. You can even leave it overnight if you want to prep it ahead.
2. When you are ready to fry, heat the oil in a kadai or pan. The amount of oil should be enough
to almost cover the pieces so the quantity required will depend on your pan.
Gently add the marinated chicken pieces one by one without overlapping and fry on a low flame
until golden brown, turning every once in a while. The outside should turn a dark golden brown
otherwise the meat won't be cooked through.

3. The chicken pieces will shrink a bit on frying as the moisture leaves the meat. The sizzling of
the oil will also die down almost completely. Do a quick taste test and remove from the oil. Drain
on paper towels as you fry the next batch. Add the curry leaves when you are frying up the last
batch and let it turn crisp.

4. Drain and add to the fried pieces of chicken. Give everything a quick stir and serve hot.
Hot and spicy Chicken 65 is ready! Serve with lemon wedges an freshly sliced red onions.
Notes:

1.
It's important to fry the chicken in low heat otherwise the outside will start to begin while
the inside remains raw.
2.

If you want the colour you see in restaurants, you have to add red food colour

3.

If you don't have cornflour, use rice flour to give the outside a bit of crispness

4.
My version was not very spicy so adjust the heat level to your preference. Using
Kashmiri chilli powder will give your chicken a more brighter colour than regular chilli powder,
without the use of food colours
5.

If the marinade is too thick, you can add some water

6.
If your yogurt is not sour and you don't have vinegar or don't want to use it, add a few
drops of lemon juice to the marinade

PANCAKES
Ingredients
All purpose flour- 2cups
Eggs - 2
Baking powder - 1tsp
Salt - 1 tsp
Sugar -1/2 cup
Milk -1 cup