Monday, January 31, 2011

3 minute Microwave Plain Chocolate fudge and Oat-choco Fudge

Today I'll share a recipe that can bring smile to anyone's face, especially to your kids and for that you have to give 3 minutes of your time. This is one of the easiest way of making Chocolate fudge, that too in your Microwave without any hassle, just need few ingredients and a MW safe dish.
Plain Chocolate Fudge :


Ingredients : [My micro power is 800W..check the power of your microwave first and set the time(more or less) accordingly]

Margarine/butter(melted) : 1/2 cup
Granulated Sugar : 1/3 cup
Cocoa powder : 1/2 cup
Milk : 1/4 cup
Vanilla extract : 1tsp.
Chopped nuts : 1/2 cup (optional)

Method:
  • Place butter, sugar, cocoa powder and milk in a microwave safe bowl. Mix them briskly.
  • Microwave in high or 100% power for 3-4 mins. Take out and stir until smooth. The mixture will thicken a bit(see in the image below). 
  • Add vanilla and nuts, mix well again.
  • Grease some plate and pour the mixture. Refrigerate for at least 2 hours or until hard. Cut into 1" square and serve.

Oat Chocolate Fudge :


For this version, just add quick rolled oats with vanilla and nuts. rest follow the same procedure.

I'm sending this to my event MEC : Combo Meal, along with Lemon Rice and Spicy Aloo Gobhi Matar, MEC is a brainchild of Srivalli of Cooking 4 All Seasons

Also sending this to Celebrate Sweets - Chocolate, event started by Nivedita of Nivedita's Kitchen and hosted this month by The Veggie Hut









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Kesari Suji Halwa in Microwave

When comes to making dessert, Microwave makes it more simpler and delivers a great outcome. I tried this Kesari Halwa that day from my microwave cookbook and it came out so great and without any effort. I made this same Kesari halwa on stove top also, but it took me at least 20 minutes. I couldn't make any difference in taste or even in texture. From now on, I'm going to make this easy, yummy and nutritious dessert only in MW. Because, there is no point wasting time in cooking when I can get the same result in just 6 minutes only.

Ingredients :
Suji/semolina : 1 cup(roasted)
Sugar : 1 cup
Water : 2 1/2 cups
Ghee/clarified butter : 2 tblsp.
Few cardamoms
Kesar/saffron : few strands
Handful of almonds
Raisins : few

Method :
  • In a microwave safe bowl, place all the ingredients and mix well. 
  • Microwave for 6 mins. at high or 100% power. Give a good stir after 3 mins., cook the rest 3 mins. After 6 mins. it will look like this.
    • Stir well and garnish with cardamom powder, nuts and raisins. Serve hot.
    This is going to my event, MEC : Combo meal, along with Rainbow Pulao and Aloo Matar paneer ,,,, event is a brainchild of Srivalli of Cooking 4 All Seasons








     


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    Thursday, January 27, 2011

    Lemon rice and Spicy Aloo Gobhi Matar in Microwave


    Lemon Rice is a delicious South Indian dish you can easily put together when in a hurry. The tangy flavour of fresh lemon makes it irresistible for anyone. I'm a great fan of lemon rice. Traditionally, this is made with boiled rice/long-grain rice but basmati rice can also go.This dish is an excellent option to make with leftover rice.
    This time, I tried making this classic rice dish in Microwave. It came out really well without much hassle.
    Ingredients :
    [My microwave power is 800W. Check your microwave power first and adjust the cooking time(more or less) accordingly] 

    Basmati Rice : 1 cup
    Curry leaves : 4-5
    Onion : 1(sliced)
    Dry Red Chilli : 1-2
    Green Chillies : 1-2(optional)
    Mustard seed : 1 tblsp.
    Gram flour : 1 tblsp.
    Turmeric powder : 1/2 tsp.
    Red Chilli powder : 1 tsp. (as per taste)
    Fried raw peanuts : 1/3 cup
    Oil : 1 tblsp.

    Method :

  • For making the rice : In a microwave safe bowl, take pre-soaked rice and  add water just double the amount of rice and microwave partially covered in high or 100% power for 10-12 minutes or until rice is just done not overcooked.



  • Put oil in another MW safe bowl, add curry leaves, dry red chillies, mustard seeds and gram flour in a microwave-safe bowl and microwave for 3 mins. at 100% power or high.



  • Add green chilli, turmeric powder, red chilli powder, sliced onions and microwave for 4 mins. at 100% power or high.



  • Mix cooked rice and lemon juice and mix well. Microwave covered for 3-4 mins. at 100% power or high.


  •  

  • Garnish with coriander leaves and fried raw peanuts. 

  • To go with this, I made this Spicy Aloo Gobi Matar in MW..which goes well with any pulao or chapati(Indian flatbread). I think I have grasped the concept of  MW cooking already, as I made this curry all by myself, without any recipe book and it tasted awesome.
    Ingredients :
    Potato : 1(medium)
    Cauliflower florets: 1 cup
    Green peas(fresh/frozen) : 1/3 cup
    Ginger : 1 tblsp.(grated)
    Garlic : 1 tsp.(grated)
    Tomato : 1(medium-finely chopped)
    Turmeric powder : 1 tsp.
    Red chilli powder : 1-2 tsp.
    Cumin powder : 1 tsp.
    Coriander powder : 1 tsp.
    Tomato Paste/puree : 1 tblsp.
    Yogurt/dahi : 1 tblsp.
    Salt to taste
    Oil : 2 tblsp.
    Fresh coriander leaves for garnishing
      Method : 
      [My microwave power is 800W. Check your microwave power first and adjust the cooking time(more or less) accordingly] 

    • Cut potato into medium size chunks and cauliflower into small florets. In a Microwave safe bowl, place potato and cauliflower pieces together, add enough water and a pinch of salt. Cook covered for about 8-10 minutes at high or 100% power. Potatoes and cauliflowers should be just done, not overcooked. Drain and Keep aside.



    • In another MW safe bowl, add oil, add grated ginger and garlic and tomatoes. Microwave uncovered for about 2 mins. at high. Take the bowl out. Tomatoes should be soft and pulpy.


    •  

    • Mix them well with the back of a spoon, then add all the powdered spices and 2 tblsp. water, mix well with the tomato-ginger-garlic paste. Then again microwave uncovered for about 3 mins. at high. Take the bowl out and mix well with a spoon. 


    • Now add yogurt, tomato puree/paste in the spice paste, stir well, add green peas, potato and cauliflower pieces. Mix well with the spices. Add about 2/3 cup of water and season with salt. Microwave uncovered for about 3-4 mins. at high or until you have your desired consistency of gravy. 



    • Your Aloo Gobhi Matar is ready to indulge.


    • How do u like this combo.....look at that yummy platter


      This combo meal is going to my event, MEC : Combo meal, started by Srivalli of Cooking 4 All seasons, and her own event 365 days of Microwave cooking, which is basically on MW cooking without any theme.

      Friends, My event MEC : combo meal is going to end in 3 days, still waiting for your enthusiastic participations....pl. send me soon :))

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      Monday, January 24, 2011

      Stir fried Masala Idlis

      Idli is a south Indian savory cake popular throughout India. 
      The cakes are usually two to three inches in diameter and are made by steaming a batter 
      consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, Sambar or other accompaniments. This is a great link if you want to know the process of making idlis.
      I normally make idlis with ready to prepare mixes. Here is the recipe of Vegetable Masala Idli  from my other blog. Today, I'll share a recipe where key ingredient is Idlli. You can use when you have leftover idlis or you can make this for a snack or even for Kids' lunchbox with idlis.


      Ingredients :
      Idlis : few
      Onion : 1(medium-chopped)
      Tomato : 1(medium-chopped)
      Green chillies : 1 or 2(finely chopped)
      Curry leaves : 5-6
      Mustard seeds : 1 tsp.
      Turmeric powder : 1tsp.
      Red chilli powder : 1 tsp.(optional)
      Salt to taste
      Oil : 1-2 tblsp.
      Fresh coriander leaves for garnishing

      Method :
      • First make idlis. Then cut them into medium sized chunks. Set aside.
      • Heat oil in a pan, add curry leaves and mustard seeds, when seeds start to splutter, add chopped onions. Fry till lightly brown, add tomatoes and green chillies. Stir fry them until tomatoes get pulpy. 
      • Add turmeric and red chilli powder into onion-tomato. (you can use either green chilli or red chilli powder, according to your taste) Mix well. Add idlis, mix well with the spices and season with salt. Stir fry for 2-3 minutes and remove from heat.
      • Add fresh coriander leaves into fried idlis. Enjoy with any chutney or even with only tomato ketchup.
      Kids will love this spicy snack as my daughter does...
      Sending this to Srivalli's Kids' Delight : Street Food
      Also linking this to Any One Can Cook : Series 13, event started by Umm of Taste of Pearl City






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      Friday, January 21, 2011

      Rainbow Pulao in Microwave




      This is my second venture in Microwave cooking. This time I tried Some Pulao and making Pulao is the most easiest to make in Microwave. I tried Rainbow Pulao and Lemon Rice so far. Today, I'll share the Rainbow Pulao recipe....
       

      Ingredients :
      Basmati Rice : 1 cup
      Onion : 1(sliced)
      Water : 11/2 cups
      Beetroot : 1/2
      Carrot : 1(small)
      Tomato Puree : 1 tblsp.
      Red Chilli powder : 1 tsp.
      Orange Food Color : 1/2 tsp.
      Spinach : 1 bunch
      Green chilli : 2
      Boiled Green Peas : 1/2 cup
      Oil : 1 tblsp.
      salt to taste
      Method : [My microwave power is 800W. Check your microwave power
                       first and adjust the cooking time(more or less) accordingly] 
      • For making the rice : wash and soak the rice in enough water for 1 hour. Drain the water. Take a microwave safe bowl, put oil and sliced onions, cover it and microwave at 100% power or high for 5 minutes. Onions will soften a bit, take the bowl out, add rice, water and salt. Again microwave for 10-12 minutes at 100% power or high. ( I did it for 15 mins. and the rice was little overcooked. Always check time to time as it depends on your own microwave power). When rice is done, divide it into three parts.
      • First part(Red color) : Grate beetroot and carrot, strain the juice in a big bowl. Add grated beetroot and carrot, tomato puree and red chilli powder into the juice. Mix well and add one portion of rice in it. Stir well to incorporate the red color into the rice.
      • Second part(orange color/yellow) : Add 1/2 tsp. of orange/yellow food color or soak few strands of saffron in milk for 15 mins. and add to the second part of rice. I added orange food color.
      • Third Part(Green color) : Chop the spinach and blanch them for 10 mins. When cool, make a thick paste adding green chillies in it. Mix the third portion of rice with this spinach paste. Add boiled green peas in it.
      • Three portions of rice is ready. Now just compile them. In a microwave safe dish, smear a little oil allover, arrange the orange rice at the bottom, green rice over it and red rice at the top. Stuff the rice quite tightly. Microwave for 3-4 mins. at 100% power or high. 
      • Serving : Place a serving dish over the bowl, turn the bowl upside down. Garnish with tomato rings, cucumber slices and lettuce leaves. Serve it with any kind of raita or curry like, aloo matar paneer.
       How do you like this combo? Doesn't it look yummy.....................
       Rainbow Pulao and Aloo Matar Paneer combo is going to my event,
      MEC : Combo meal, event is brainchild of Srivalli of Cooking 4 All Seasons

      Friends, waiting for your entries for my event...the deadline is 31st Jan.,2011..so pls. hurry up and send me soon, as without your participation this event can't be successful :))


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      Wednesday, January 19, 2011

      Fish Keema(Minced fish cooked with potatoes)

      Keema, is a traditional Indian or Pakistani preperation, mainly with lamb or goat meat. Keema, means minced meat. Minced meat are cooked and then served as a side dish with roti/chapati/rice. Sometimes, keemas are also used as a stuffing for Samosa(savory) or naan(oven cooked Indian bread). In bengali cuisine, as we are mostly fish eater, we make keemas from fish also. Fish keema tastes extremely well as a side dish with dal and rice. It can be eaten with rotis, too.



      Here goes the recipe ::::::::::::
      Ingredients :
      Rohu or any kind of carp(Seabass will also go) : 2-3 pieces
      Potato : 1(medium)
      Onion : 1(chopped)
      Ginger-garlic paste : 2 tblsp.
      Tomato : 1(medium)
      Green Chilli : 1 or 2(chopped finely)
      Bay leaf : 1
      Garam masala : [Cinnamon stick : 1(1/2"),Cardamom : 2-3 pods, Cloves : 3 pods]
      Turmeric powder : 2 tsp.
      Coriander powder : 1 tsp.
      Red chilli powder : 1-2 tsp.(optional)
      Salt to taste
      Oil : 2 tblsp.
      Fresh coriander leaves for garnishing

      Method :
      • For this recipe, take fish fillets. Cook the fish in boiled water with a tsp. of salt or pressure cook them for 3-4 minutes. Take them out, when cool, mash the fish pieces after seperating the fish bones and skins. Don't throw the excess fish cooked water. Keep it.
      • Cut potatoes in small chunks. Chop onion and tomato.
      • Heat oil in a pan, fry the potato pieces with a pinch of salt. Keep aside. In the same oil, add bay leaf and all the whole spices under garam masala.
      • When they start to crackle, add chopped onions. When onions turn brown, add ginger-garlic paste, stir for a minute, then add tomatoes, green chillies, turmeric, chilli and coriander powder. Add 2 tblsp. water in it and fry the masala well.
      • Add fried potato pieces, mashed up fish and fish cooked water. Stir fry for another 2-3 minutes. Add little more water, about 1/3 cup. Season with salt and cover with a lid. 
      • When potatoes are cooked and water dries up completely, give it a good stir and remove from heat. Garnish with fresh coriander leaves.
      This fish keema goes extremely well with any dal(lentil curry) and rice combo. Try it out............



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      Thursday, January 13, 2011

      Aloo Matar paneer in Microwave

      I made few New Year resolutions this time(hope I'll stick to them the whole year), and one of them was to try my skill in Microwave cooking. I have kind of fear when comes to microwave cooking that it won't turn out good. So, to come out this fear, I made this resolution and to help me out, an angel came my way. Srivalli of Cooking 4 All Seasons sent me a mail around Dec.'10 asking me if I want to host her MEC event. I said YES immediately thinking this is my golden chance to come out of my fear and give it a try. So, during this event and throughout this year, you'll find some Microwave recipes in this blog for sure.
      So, few days back, I tried this Aloo Matar Paneer in MW and for my surprise, It tasted very well. I tried making cookies, few cakes , Sweet and even a soup in MW before, but it was the first time I was making some sabji(curry). So I was very scared and didn't take step-by-step pictures, but I'll give you exact procedure. So, whoever has the same fear like me, don't hesitate to try, it needs just little more attention while cooking in Microwave but at the same time, it gives you a very less messy kitchen while cooking in microwave.



      Here is the recipe:::::::::::
      Ingredients :
      Paneer Cubes : 100 gm.(in room temperature)
      Potato : 1 or 2(medium size)
      Green Peas : 1/2 cup(fresh or frozen)
      Onion paste : 4 tblsp.
      Ginger-garlic paste : 2 tblsp.
      Tomato Puree : 1/2 cup
      Turmeric powder : 1 tsp.
      Cumin powder : 2 tsp.
      Coriander powder : 1 tsp.
      Red Chilli powder : 1-2 tsp.
      Garam Masala powder : 1 tsp.
      salt to taste
      Oil : 2 tblsp.

      Method : [time mentioned in the recipe is according to my micro power(i.e. 800W), set time(more or less) according to your micro power]
      • Microwave the potato pieces in a MW safe bowl for 5-6 minutes in high(100% power) or until done. Check time to time. It should be just done, not overcooked.
      • In another microwave safe bowl, add oil, onion paste and ginger-garlic paste. Microwave(uncovered) in high(100% power) for about 3-4 minutes. It will soften and change the color to light brown.
      • Take out the bowl and add tomato puree, chilli powder, turmeric, cumin, coriander powder and a pinch of salt. Add 1 tblsp. water in the paste. Mix well and microwave(lightly covered) for about 3 mins. at high or 100% power. 
      • Take out the bowl again, stir well and add cooked potatoes, paneer cubes, green peas and sprinkle garam masala. Mix with the spices. Add salt to taste. Add little water to make a thick gravy. Microwave(lightly covered) in medium or 70% power for 3-4 minutes.
      • Your ALOO MATAR PANEER is done. Garnish with fresh coriander leaves.
      • Serve hot with Roti/paratha/naaan or even with any Pulao. 


      So, This is obviously going to My event, MEC : Combo Meal  as one of the 3 dishes of a set combo meal, started by none other than Srivalli of Cooking 4 All Seasons





      Friends, eagerly waiting for your creative microwave recipes...send me soon

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        Friday, January 7, 2011

        Posto Rui (Rohu fish cooked in poppy seed paste)

        I was thinking for long, what should I post for my very first post of the year, when everyone in the blogosphere is posting such yummy cakes. After thinking a lot, I decided to post a bengali recipe which I give more priority for my blogs. In Bengali recipe, I posted very less Non-veg recipes last year, so thought to post a Bengali Fish recipe.
        Posto Mach, is a fish preperation, mostly with sweet water fish, Rohu and some small fishes like Parshe or Pabda are cooked with poppy seed paste and a touch of onion, tomato and green chilli. Shellfish like shrimps are also made in this way with poppy seed. There are variations, like some with onions, some without adding onions. Bengalis love for posto/poppy seed knows no boundaries. It's basically a very delicious preperation which goes well with hot white rice.


        Ingredients :
        Rohu or any sweet water fish : 3-4 pieces
        Black cumin seeds/kalonji/kala jeera : 1 tsp.
        Onion(sliced) : 1(medium)
        Tomato : 1(small)
        Green chilli : 1-2(as per your taste)
        Poppy seed : 3 tblsp.
        Turmeric Powder : 2 tsp. + 1 tsp. to smear on fish pieces
        Salt to taste
        Oil : 4 tblsp. for fish frying + 2 tblsp. for cooking
        Fresh coriander leaves for garnishing(optional)

        Method :
        • Clean the fish pieces, then rub them with 1 tsp. turmeric powder a 1 tsp. salt. Keep them aside for at least 1/2 an hour.
        • Make a paste of poppy seed and green chillies in a dry grinder. Do not grind it into a powder, just grind it coarsely. Take the paste in a bowl and add 2-3 tblsp. water to the paste.
        • Take oil in a pan and fry the fish pieces in medium low flame until golden brown from both sides. Keep them aside. (never cook the fish curry in the same oil where you fried the fish, it makes the curry turn black)
        • In another pan, take 2 tblsp. oil, season with cumin seeds, when they splutter, add sliced onions. Fry them until lightly brown, add chopped tomatoes.
        • When tomatoes get pulpy, add poppy seed paste and turmeric powder. Mix with onions and tomatoes. Stir for a minute or two or until it is little bit brownish. Then add 1 cup of hot water into it. Season with salt. When water start to boil, add fish pieces.
        • When water dries up and a medium thick gravy left, remove from heat. Garnish with fresh coriander leaves and serve hot.


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