Eggless Red Velvet Cake In A Mug(1 min microwave cake)-Valentine’s Day Recipes

Valentine’s day is around the corner .I am sure you all would be scratching your head about what to make something special for your loved ones. Here you go, a super easy , soft n spongy, eggless one minute red velvet cake in a mug using microwave under one minute. Last year I have shared some easy, instant microwave cake recipes( refer side bar) and I am really happy that I am getting rave reviews about those recipes from my readers. This has been a real boost which inspires me to try more microwave recipes especially one minute mug cakes.

When I was looking for Valentine’s day recipes ideas, I found home made Chocolates & Red Velvet Cake are the most wanted recipes on lover’s day. As I have already posted an easy, no cook, 3 ingredient home made chocolate recipe here, I wanted to share this easy red velvet cake recipe without using eggs & buttermilk for you all to try out on this Valentine’s day. 

Here I have used red food color as I din’t want to take chance with beetroot in my first attempt. Soon I will try and share this recipe replacing artificial color. You can make this cake in the next few minutes just after reading this recipe & surprise your sweet heart/Husband.

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Yesterday, my Husband Sendhil had left to Norway for a short official trip. So we celebrated our Valentine’s day in advance with this yummy, super soft, romantic Red velvet cake recipe. We both enjoyed this cake with one spoon in one mug, hope you can understand what I mean here. 

Friends, do try this easy cake for your loved ones. I am sure it will be a great choice for this celebration ! And don’t forget to share your feedback about this cake with me. Lets see how to make this easy red velvet cake recipe for two on this special Valentine's day !

Easy Red Velvet Cake in a mug using microwave

Microwave red velvet cake under 1 minute - Eggless, butterless recipe.

Cuisine: Indian

Category: Cake

Serves: 2

Prep time: 5 Minutes

Cook time: 1 Minutes

Total time: 6 Minutes

INGREDIENTS

All purpose flour - 4 tbsp Sugar – 2.5 tbsp Baking powder - 1/4 tsp Salt - a pinch Cocoa powder- 1 tsp Red food color - 2 pinches or 2 drops Vanilla essence - 1/4 tsp Vinegar/Lemon juice - 1/2 tsp Milk - 3 tbsp (Use  boiled milk at room temp) Vegetable oil/cooking oil - 1.5 tbsp ( use odourless oil)

HOW TO MAKE EGGLESS RED VELVET MUG CAKE - METHOD

Take all the dry ingredients ( maida, sugar, cocoa powder, baking powder and salt) in a big mug or bowl. Mix it well adding food color. Then add the milk, oil and vinegar, vanilla essence. Mix well without any lumps and make sure sugar is dissolved well. The consistency of batter will be semi solid & it should fall like a thick ribbon. Make sure the batter is filled till half of the mug because this cake will double while cooking. Now microwave the mug in high power for 1 minute. Cake will raise & its size would be doubled.( mine is 800w. Please adjust the timing as per the power of your microwave) Check with a toothpick or back of a spoon. If it comes out clean,cake is done. Else keep it again for 10 secs. For simple decoration, you can put sprinklers on top as I did OR dust it with powdered sugar. If you apply frosting, it would be even more rich. Make your choice & variations ! Serve with any frosting or just sprinkle powdered sugar & enjoy ! Happy Valentine’s day !!

Note

Do not mix everything together. First mix the dry ingredients & then go for mixing wet ones. Adjust the time based on the power of your microwave. It tastes mildly sweet. So add more sugar based on your tastebuds. But make sure sugar is dissolved before you microwave.

Try this easy red velvet cake on Valentine’s day & have a fun filled day with your loved ones !

Wish you all a very happy Valentine’s day!

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Easy Brinjal Gothsu/Kathirikai Gothsu Recipe For Idli, Pongal

I am a big big fan of brinjal recipes (Kathirikkai in Tamil). But Sendhil & Raksha are just opposite to me. So I make brinjal dishes only when my in-laws visit my place. This morning, I made this easy brinjal gothsu recipe in a pressure cooker learning from my MIL. Its a very easy, one pot brinjal gosthu recipe. In this method, you don’t need to roast & powder the spices as we do for Chidamabaram kathirikai gosthu. The procedure of this brinjal gravy is very similar to my MIL’s Thanjavur style tomato gosthu. 

We usually make this as a side dish for Idli. But recently I had tasted this with pongal too. It was yummy. Its a great recipe for bachelors & working women who look for easy side dish recipes. All you have to do is just chopping, sauting & pressure cooking, Tada! This gravy would be ready under 15 minutes. Just try once, you will come to know. My MIL makes it watery as we like it that way. Here I have made it slightly thick to suit pongal. Finally, the consistency is your choice. Lets see how to make this yummy kathirikai/Brinjal gosthu recipe for idli and pongal.

Easy brinjal gosthu/Kathirikai gotsu recipe

Easy brinjal gosthu recipe-Side dish for idli and pongal

Cuisine: South Indian

Category: Side dish

Serves: 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Brinjal / Kathirikai - 3 nos ( medium) Small onions or big onion - 20 nos/1 no Green chillies - 4 nos Tomato - 1 no Tamarind - small berry size (Sundakkai alavu) Sambar powder - 1/2 tsp  Moong dal - 1.5 tbsp Turmeric powder – 1/8 tsp Salt and water - as needed To temper Cooking oil - 2 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Chana dal - 1 tsp Curry leaves - few Hing/asafetida - a big pinch Idli/Dosa batter OR Rice flour - 1/2 tbsp/1.5 tsp Coriander leaves – to garnish

HOW TO MAKE BRINJAL GOSTHU - METHOD

Wash and chop the brinjal into small squares. Soak in water till use to prevent discoloration. Similarly chop the onions,green chillies finely. Heat oil in a cooker base. Splutter mustard seeds, urad dal & chana dal. Then add the finely chopped onions, green chillies, curry leaves & hing. Saute till onion turns transparent. Now add the finely chopped tomato pieces & brinjal. Add some salt and saute till tomato turns mushy. Lastly add the tamarind extract and moong dal. Mix well. Add little turmeric powder, sambar powder(optional) , required salt and water. Pressure cook in low flame for one whistle. After the steam is released, mash everything well. No problem if some dals are visible. Its enough if its just cooked & blossomed. Then add the idli/dosa batter or rice flour diluted in 1/4 cup of water. Mix well & allow the gravy to boil till it thickens lightly. Make it slightly thin if using for idli & thick for pongal. Garnish with lots of coriander leaves. Serve hot with idli or pongal. Enjoy !

NOTE If  you are serving for idli,add sesame oil/gingely oil while eating.It tastes great. Add more chillies based on your taste. Tamarind should be very less. Its used just to remove the mild bitterness of brinjals ( we call it as “Kaaral” taste in Tamil) This recipe is completely different from chidambaram gosthu.So it tastes mildy spicy and tangy. Adding idli/dosa batter helps to thicken the gravy. U can also replace it with rice flour. Garnishing with coriander leaves gives a nice smell.

Enjoy this yummy, easy brinjal gosthu with idli or pongal !

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Rava Dosa Recipe(Instant Version) - Crispy Rava Dosa Recipe

Rava Dosa is one of the most popular South Indian breakfast recipes . Crispy, hotel style Rava dosa recipe is Sendhil’s most favourite dosa varieties. This dosa is very popular in Karnataka and Tamil nadu. Whenever we go to restaurant, I order plain uttapam for myself & his choice would be mostly rava dosa or onion rava dosa .As it is my man’s favourite, I have tried making this dosa many times in my kitchen to impress him. But most of my attempts were flop shows. It may be due to the wrong proportions of rava, rice flour, maida or the consistency of  rava dosa batter might not be right. 

 When I told this to my friend Shalini, she suggested her fail proof, instant rava dosa recipe which she has been successfully making it for years. I tried it yesterday for our Sunday breakfast.It came out unbelievably great! It looked and tasted like restaurant style rava dosa. Sendhil loved it a lot and had more dosa. I became very happy, excited and I immediately called my dear Shalu to thank her. I must also thank Vahchef for some additional tips I learnt by watching his video.Friends, do try this recipe. I am sure you won’t be disappointed with the results even if you are beginner. 

Also don’t forget to follow the tips I have shared in this post which helps you to make perfect crispy rava dosa. I always feel coconut chutney is the best side dish for rava dosa. Some people love to have it with tomato chutney and sambar. Serve it with your choice :) Some of my readers are asking me to post rava dosa recipe without rice flour and maida. I am working on it. Once I make it right, I will post it here.  Ok, lets see how to make crispy rava dosa recipe with step by step photos. 

Check out my other Rava Recipes : Rava Kesari,  Rava idli,  Rava Kichadi,  Rava Upma,  Masala rava kichadi,  Rava Payasam,  Rava Ladoo,  Rava roti,  Microwave rava kesari,  Milk kesari recipes.

Rava dosa recipe-Instant Version

Crispy, hotel style Instant rava dosa recipe for breakfast

Cuisine: Indian

Category: Breakfast

Serves: 12 

Prep time: 15 Minutes

Cook time: 3 Minutes

Total time: 18 Minutes

INGREDIENTS

 1 cup = 250 ml

Rice flour – 1 cup Unroasted Rava – 1/2 cup Maida / all purpose flour – 1/4 cup Water – 3 cups + 1/4 cup( add 2 tbsp more in the middle) Curd – 1/4 cup ( semi solid) Salt – as needed Cumin seeds/Jeera – 1/2 tsp Pepper – 1 tsp (crushed) Green chilli – 1no ( finely chopped) Coriander leaves  & curry leaves – Few ( finely chopped) Asafetida/Hing – as needed Ghee or cooking oil - as needed to drizzle dosas

HOW TO MAKE RAVA DOSA - METHOD

In a wide bowl, take the curd and rava. To this add rice flour, maida & salt. Add 3 cups of water & mix well with a whisk. Now add the cumin seeds, crushed pepper, finely chopped green chillies, coriander leaves, hing & curry leaves. Mix well without lumps. Check for batter consistency. Leave it for 10 to 15 minutes. In the mean time, you can grind coconut chutney for side dish. After 10 minutes, check the batter, it would be thick slightly. So add 1/4 cup of water. Mix well & check whether the batter is right. I have given the water quantity I used for this recipe.Take it as a reference & adjust the quantity. The consistency of batter may not be correct in the first attempt.You will come to know the right consistency only after making the first dosa.( The first dosa may not come out perfectly crispy.  Based on the texture of dosa,add little more water & make the second dosa. So it comes by trial & error only. You should get the perfect one at least for 3 rd dosa if you are a beginner.) Heat a dosa pan.I used iron pan here. Non-stick also works fine. Dosa pan should be well heated but not smoky. Grease the pan with oil.  Hold the ladle 15cms away from the pan & pour a ladleful of batter around the corner of dosa pan. Make a circle. Again take some little batter & fill the inner portions.i.e. you should pour the batter in a circular motion from outer to inner portion of pan.Do not fill the holes. Instead drizzle some ghee in the holes. Keep the flame medium to medium high. Drizzle a tsp of ghee all over the dosa. Cover the pan with a lid & cook for sometime till you see the dosa turning crispy & golden brown. I covered the pan with my idli pot lid.  Do not flip the dosa. Just fold it & serve immediately with coconut chutney & sambar. Before making the next dosa, mix the batter very well because Rava may settle down in the bottom of bowl. If you feel the batter is thickened, add 2 tbsp of water. Mix well & make dosa. Keep the flame high till you pour the batter & as soon as you pour the batter, reduce the flame to medium & cover cook as mentioned above. Repeat the same procedure for all dosas. Here is a rava dosa picture I made using non-stick dosa pan. Enjoy !

Note

For variations & for health reasons, you can follow the same recipe without maida. It comes out well. The consistency of rava dosa batter is very important to make crispy, lacy dosas. So add water as needed. Cooking in medium flame for more time gives you crispy dosa. Cooking in high flame makes the dosa brown & uncooked in the middle. Covering the pan while cooking helps to cook the dosa quick & gives you nice uniform golden color. you should mix the batter really well every time before making dosa. The batter may thicken after you make 3-4 dosas. So add 2 tbsp water & thin down the batter. Adding ghee while making dosas gives nice flavor & restaurant touch. So use it as per your wish. For making onion rava dosa,sprinkle finely chopped onions in greased tawa. Then pour the batter. Onions will be cooked well. To make fruit and nut rava dosa, sprinkle finely chopped cashews, badam & tutti frutti over the pan and pour the batter. Cook in medium flame.

Check out my other Rava Recipes :  Rava Kesari,  Rava idli, Rava Kichadi,  Rava Upma,  Masala rava kichadi,  Rava Payasam,  Rava Ladoo,  Rava roti,  Microwave rava kesari,  Milk kesari recipes.

Rava Dosa Using Non-stick Pan.

Enjoy this crispy,lacy rava dosa with your favourite chutney & sambar!!

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Kerala Veg Biryani Recipe-Malabar Veg Dum Biryani-Sunday Lunch Recipes 5

Sorry friends.I was not able to post this recipe last Sunday as I travelled to Palani, Tamil nadu. It was an unexpected trip. So I am posting this yummy Kerala style Vegetable layered biryani recipe for this week’s Sunday Lunch Recipes series-5.

Generally Kerala biryani / Malabar biryani is mostly done with chicken or mutton. But when I saw this Kerala style veg biryani recipe in this and this blogs, I became very happy and bookmarked them immediately. I was expecting coconut in the recipe but to my surprise the recipe and making is very similar to Hyderabad DUM biryani sans saffron. I just combined both the blog recipes and it came out awesome. I was happy with this Kerala style Veg DUM biryani recipe. Everyone loved its taste & flavor. 

If you don’t want to follow DUM method, you can make it simple by just sauting everything in cooker base as we do for our normal biryani. I had tried this in either ways. It tastes good. So try this biryani for your family, friends & relatives and take the credits!!  Lets see how to make this Kerala Vegetable biryani recipe !

Kerala vegetable biryani - Malabar style

Malabar style vegetable biryani - Kerala Veg biryani recipe

Cuisine: Indian

Category: Lunch

Serves: 3

Prep time: 60 Minutes

Cook time: 20 Minutes

Total time: 80 Minutes

INGREDIENTS

Basmati rice - 1 Cup (I used India gate) Cloves – 3 nos Cinnamon – 1 inch piece Cardamom – 2 nos Water – 1.5 cups Ghee – 1 tsp For Gravy Ghee – 3 tbsp  (OR use oil + ghee in equal measure) Bayleaf – 1 no Kalpasi/Black stone flower – 2 nos Big onion - 2 nos Ginger & Garlic Paste – 2tsp Green chilli paste – 1 tsp( grind 3-4 nos) Tomato – 1 no ( finely chopped) Garam masala powder or Biryani masala powder - 1/2 tbsp Chilli powder/Pepper powder – 1/2 tsp ( optional) Yogurt - 2 tbsp Mixed vegetables - 1/2 cup ( 1 carrot, 5 beans, handful of peas, 1 big potato) To  roast & garnish Ghee- 1 tbsp Big onion - 1 no Cashews - few Coriander & mint leaves – few Lemon juice – as needed

HOW TO MAKE KERALA VEG BIRYANI - METHOD

Wash and soak the basmati rice for 30 minutes to 1 hour. Cook the rice in a pot or kadai adding 1.5 cups of water by adding cinnamon, cardamom, cloves. Cover cook in medium flame till rice is cooked 3/4th. Remove the rice once all the water is absorbed by it. Spread it in a plate and fluff it with a fork. Set aside. Wash and chop all the vegetables. In a pressure cooker base, heat ghee, saute bayleaf and kalpasi. Add  the gg paste and green chilli paste. Saute till raw smell emanates completely. Now add the onion slices. Now add the finely chopped tomato pieces. Saute till it turns mushy. Now add the garam masala or biryani masala powder. Mix well. Check for taste and add chilli powder or pepper powder if needed. Lastly add the vegetables, salt and curd. Mix well. Add little water(say 1/2 cup) & pressure cook in high flame for one whistle.( Do not over cook the veggies.One whistle in high flame would do). After the steam is released, open the cooker & mix the masala. Make sure the masala is not too dry. If it looks dry, add 1/4 cup of water, give a boil & make it wet with some moisture content. Heat 1 tbsp of ghee in a kadai & roast onions & cashews till golden brown. Set aside. HOW TO LAYER THE RICE FOR BIRYANI : Now take a kadai or a pot with flat bottom. Spread one layer of rice & sprinkle few drops of lemon juice. Now spread a layer of cooked vegetable masala over the rice. Sprinkle some finely chopped mint and coriander leaves. Again spread the rice, then masala and mint leaves. Repeat the same until all the rice and masala are over. Lastly add the fried onions, cashews. Cover the kadai with a suitable tight flat lid. HOW TO PUT IN DUM : Heat a dosa pan in high flame for 3 minutes & after the pan is heated well, simmer the flame completely. Keep the biryani pot/Kadai. Boil water in a bowl and keep the boiled water above the biryani pot/kadai. Let it sit for 10 minutes in very low flame.  If you feel, vapour comes out of the kadai, wrap the mouth of kadai/Pot with thermal foil before you put in dum. If you have a tight lid, then you don’t have to wrap the pan. After 10 minutes, remove the pan and fluff the rice with a fork. Serve hot with raita. Enjoy !

Note

Adjust the quantity of spices as per your taste. U can also add saffron soaked milk while layering. U can put the dum using pressure cooker but keep the cooker directly over very low flame for 5-10 minutes.

Have this yummy Kerala Malabar Vegetable biryani recipe. I served it with onion raita and made Gulab Jamun for dessert !

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Eggless Pancakes Recipe With Wheat Flour

Its been years since i shared an international recipe in my blog.I badly wanted to post a recipe this week.After searching so many recipes,i settled down with this eggless pancakes.I have never thought making pancakes at home is so easy and simple.As i have not tasted pancakes so far,i din’t have any idea about its softness & texture.My friends in abroad had told me,its like our South Indian thick dosa/Uttapam.But after i made this eggless pancakes on my own following this recipe,i was amazed to see my golden,fluffy & soft pancakes.I was very happy and proud that i made a popular(American) international breakfast recipe at home perfectly and that too in my first attempt.Basically pancakes are done using plain flour/Maida.Here i have used our regular chapathi atta/wheat flour and made small changes in the actual recipe to suit our taste.And I am completely happy with the results.Actually I halved the original recipe & tried it.So this quantity serves only one person.Just follow this recipe & once u get it right,u can double the same.
Friends,do try this not so sweet,soft,fluffy n healthy eggless pancakes recipe with wheat flour for your breakfast.Enjoy topping it with any pancake syrup like maple syrup,caramel sauce,honey or just choco chips.Tastes yummmm..!! Very soon i will share my favourite savoury pancakes recipe.
Note:Please adjust the quantity of sugar if u like your pancakes to be sweet.Never skip baking powder which is the magic ingredient here.Just follow this recipe with my tips to achieve the best results.All the very best for beginners .

Eggless wheat flour pancakes recipe

Eggless pancake recipe using wheat flour - Easy,simply,fluffy and soft !

Cuisine: International

Category: Breakfast

Yields: 3 nos

Prep time: 12 Minutes

Cook time: 3 Minutes

Total time: 15 Minutes

INGREDIENTS

Wheat flour/Atta - 1/2 cup ( I used aashirvaad) Baking powder -1 tsp ( use fresh powders for best result) Cinnamon powder - 1/2 tsp Salt - a pinch Sugar - 1/2 tbsp Water - 1 tbsp Milk - 1/2 cup ( boiled, at room temp) Cooking oil - 1/2 tbsp ( use odourless oil) Melted Butter - 1 tbsp Vanilla essence - 1/2 tsp

METHOD

Take a bowl and mix all the dry ingredients( wheat flour,cinnamon powder,baking powder,salt & sugar)Now add the wet ingredients namely oil,water,melted butter,vanilla essence and milk. Mix with a whisk gently.Do not over beat it.The consistency of batter would be thick at the same time it should be pourable as shown in the picture.Adjust the quantity of milk based on the flour u use.But add 1-2 tbsp extra and definitely not more than that. After mixing the batter,rest it for 10 minutes which is very important. The baking powder will react with other ingredients and gives you a fluffy pancake. Heat a dosa pan. I used non-stick pan here.Iron griddle works the best.Make sure the pan is not over heated.To check the right temperature of the pan,just sprinkle few drops of water & if the water sizzles slightly,pan is just right. Never let the pan smoke.Heat of the pan is very very important to get nice colored,uniformly cooked pancakes.If your pan is over heated,u will not be able to make round pancakes.Shape won’t be proper.Also the color of pancakes turn dark brown.  In case if the pan is over heated,switch off the flame for sometime & then make pancakes.It will come out well.Also u should cook the pancakes only in low to medium flame. Grease the pan with butter and simmer the flame completely.Then pour the batter.Spread the batter lightly with a back of ladle but the pancake should be thick enough.So do it carefully. Keep the flame low & cook one side till u see bubbles all over the pancake.Now flip it.U will see the golden colored top.Cook the other side for few seconds and remove in a plate. Serve it with butter & syrup/Honey ! Enjoy !

Note

Adjust the quantity of milk based on the atta u use.I used aashirvaad here. You can replace atta with maida/all purpose flour.But i guess u won’t do,hehe.. Do not use baking powder more than the mentioned quantity.If u use more baking powder,pancake may taste bitter. Do not get confused with baking powder & baking soda.Use only baking powder. If u have frozen butter,first melt it in a pan and then add to the batter. Do not make the batter thin or spread it well.Pancakes are supposed to be thick.So spread the batter lightly and cook in low flame for best results. Adding cinnamon powder & vanilla essence is for flavor.So don’t avoid it.Add more sugar for sweet tasting pancakes.

Try this American breakfast at home.Kids would love it !

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Garlic Rasam without dal | Poondu Rasam Recipe-Rasam Varieties

I learnt this garlic rasam recipe / poondu rasam from my MIL. We usually make this as pepper rasam/ milagu rasam for sore throat & cough problem by adding more pepper. Its a good remedy for cold. I follow the same recipe and make it as garlic rasam by adding more garlic cloves and red chillies instead of pepper. As this recipe is without tomato & dal, it can be done in few minutes. Try this rasam recipe, you will love it. Its my favourite rasam recipe & I can have a plateful of rice mixed with this hot rasam & papad as side. It tastes delish !

Garlic rasam/Poondu rasam recipe

Garlic rasam recipe - Poondu rasam for rice !

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Tamarind - Small gooseberry size Salt & water - as needed Turmeric powder - a pinch To grind Pepper corns - 1/2 tsp Red chillies - 2 nos ( use 1 for less spice) Garlic - 8 cloves ( with skin) To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Curry leaves - few Coriander leaves - to garnish

HOW TO MAKE GARLIC RASAM - METHOD

Soak tamarind in 1/2 cup HOT water for 10 minutes. Take all the ingredients given under “ to grind”. First grind the pepper corns along with red chilli. Lastly add the garlic cloves with skin and grind them coarsely. Remove it. In a kadai, heat ghee, splutter mustard seeds & jeera. Add curry leaves. Add one pinched red chilli and add the tamarind extract using 1.5 cups of water, turmeric powder and salt. Allow it to boil till raw smell of  tamarind goes off. Add the ground powder and 1/4 cup of water.  As soon as the water comes to a roll boil, switch off the flame & add coriander leaves. Serve it with hot rice and ghee. Enjoy !

Note

You can make this rasam as pepper rasam by adding more pepper corns. For this recipe, you can add 1 tbsp of pepper. You should just crush the garlic coarsely and not a fine paste. For variations, you can do the tempering in ghee at the end and switch off the flame.

Enjoy this flavourful rasam with hot rice and papad !

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