Easy Microwave Mysore pak

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I am ShridiSaiBaba devotee, so every Thursday I make sweets for nivedhya (offering to God). This week I wanted to make motichur ladoo but it is a long procedure. I was too tired to make something which will take more than 20 minutes. Then I decided to make Mysore pak, but not the usual tedious Mysore pak.

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One of my cousin long back had told that she made Mysore pak within 5 minutes in microwave. I wanted to call and ask her but I felt it will be too late to call, since it will be night in India, I just made my own version of easy peasy microwave Mysore pak, I was very happy with the results. I was very happy with the texture of the Mysore pak, that I called my amma and mil and told them immediately that today’s nivedya for Baba was easy Mysore pak and I was very impressed at myself ;). Ok I won’t brag more about it lets start making.

(PS: I was in a hurry to offer it to Baba and taste it to so I dint cut it properly.)

Basic Information:
Preparation Time: 1 minute.
Idle Time: NIL
Cooking Time: 3 mins
makes: 20 (small pieces)

WHAT YOU WILL NEED

1/2 cup Besan flour

1/4  cup melted ghee + 1 tsp (see notes)

1/2 cup oil (see notes)

1/2 tsp cardamom powder

2 tsp milk (I used coconut milk)

2/3 rd cup sugar

HOW TO MAKE

In a bowl take the besan flour add 1 tsp ghee mix well and microwave it for 1 minute, once done there be slight change in the colour, keep it aside.

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In another bowl add the melted ghee, oil, milk, cardamom, and sugar mix well, until the sugar is dissolved. Add it to the micro-waved besan and mix without any lumps.

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Once the besan and other ingredients are mixed well, microwave it for 1 minute, the ghee would be melted and will be seen on top. Then microwave for 30 seconds again then you can see foamy texture with bubbles formed on top. Then again microwave for 30 seconds twice.

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The besan mixture should have been micro waved for 2 minutes 30 seconds, not more than that maybe depending on your oven one more 30 seconds can be added that’s it not more than that.

After 30 seconds, remove & just pour it in the greased plate, press it very well with the back of spatula and smoothen it.

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Leave it for 10 minutes when its still warm cut into whatever shape you want, once it completely cools down you can take out the pieces and its ready to serve.

Notes

The ghee should be completely melted only then the Mysore pak texture will be smooth and nice.

I have used half oil half ghee; you can use only ghee if you wish too.

The texture of the sweet it as good as the normal procedure Mysore pak it will be softer after few hours.

After you microwave for one minute, microwave for 30  seconds, each time by taking it out stringing it and microwaving it.

I have not added fine powder of cardamom, that’s why those black spots.

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Vegan Beets Cupcakes

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It is beetroot cupcakes, actually I wanted to make red velvet cupcakes, but I dint want to use red colour. I decided to use beetroot to get the natural colour I don’t know where or what went wrong the colour was not what I had expected to be, hence the name change. Only the colour was not what I wanted, but the taste was very good, the cupcakes were moist, fluffy and airy like cakes with eggs.

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center of the cake

This recipe is for keeps and its vegan what more can I ask for. This recipe is almost same like my other eggless recipes. I have just made few changes and the cupcakes were too good and no one will believe they were made without eggs,  but they are also dairy free and I love it, ok I don’t want to brag more  about the recipe, lets start making the cupcakes.

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: NIL
Cooking Time: 30 to 40 mins
makes: 10

WHAT YOU WILL NEED

½ cup beetroot puree (see notes)

1 cup coconut milk or any non dairy milk

½ cup oil

1 tsp vanilla extract

1 tsp apple cider vinegar

½th tsp baking powder

¾th tsp baking soda

1/8th tsp salt

1 cup + 1 heaped tbsp Maida/ all purpose flour

1/4th cup coco powder

3/4th cup granulated sugar

1/4th cup Chocó chips for garnishing (Optional)

HOW TO MAKE

Preheat the oven for 375 F. Line the baking tray and keep aside. In a bowl add all the wet ingredients, coconut milk, oil, vanilla extract, vinegar, baking soda, baking powder mix well, once mixed well add sugar and mix until the sugar dissolves then keep aside.

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In another bowl mix the dry ingredients Maida, coco powder, salt and mix well.

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Now in the add the beetroot puree into the wet mixture and mix well. Make a well in the centre of dry ingredients and add the wet mixture and mix well and the batter is ready.

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Now fill batter 3/4th, sprinkle the Chocó chips on top and bake it for 30 to 35 minutes in pre heated oven. Once done just check if it’s done by insetting a tooth pick, if the toothpick come out clean its baked fully if the toothpick does not come clean then bake for few ,more minutes, then it’s ready to serve.

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Notes

For making beets puree, clean the beets cut it into small pieces and microwave it with little water for 10 minutes or until soft, once its cools down grind it into fine paste, and it’s ready to use.

I think if I had added only one tablespoon of coco powder the colour would be at least some light red, maybe next time.

Sajjappa and Happy Gowri & Ganesha habba

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I wanted to make sajjappa from a very long time. I eat this first time during my wedding, I had never had this before my wedding, once I was married into this Iyengar family did I eat this sweet, I liked it instantly. Since it being a typical Iyengar sweet I asked my MIL how to make, she did give me her recipe, but I made sigh changes according to my taste speaking to amma about this recipe sigh, so this recipe has inputs, by MIL, Amma and me. It’s a very easy recipe, I thought it will take long time and it might be tough but it’s very simple, but it might take time obviously if the quantity is more, so let’s start making.

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Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: NIL
Cooking Time: 20 mins
makes: 10

WHAT YOU WILL NEED

Outer covering

½ cup – Chiroti rava/fine rava/ fine semolina

¼ cup – Maida

½ tsp – salt

½ cup – water

2 tsp – oil + some extra will rolling the sajjappa

Stuffing

1tbsp – poppy seeds

½ cup – Jaggery (see notes)

1 cup –  grated dry coconut

½ tsp – elichi/ cardamom powder

1 tsp – water

Oil for frying

HOW TO MAKE

First make the dough using the ingredients under outer covering. The dough consistency should be like chapatti dough, not too soft not too hard. Keep the dough covered for 20 minutes or more.

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Now for the filling, in a pan roast the poppy seeds. Let it roast for 2 to 3 minutes. Once the poppy seeds are roasted add the jaggery, coconut, elichi and roast it for 5 minutes.

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The jaggery will start meting a bit , since I have used powdered jaggery I added one tsp water, so the stuffing  will hold shape and easy to handle.

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Once the stuffing is ready keep it aside. Take the dough divide the dough into 10 parts. Take the dived dough  roll it into small poori size or 2 inch diameter using some oil  , Place the  stuffing  in the centre and gather all the sides  and fatten it into a  2inch diameter  circle and deep fry  in the heated oil and then the sajjappa’s are ready.

Notes

I used powdered jaggery, so I added one tsp water, if you’re using normal or blocks jaggery. First slightly powder the jaggery add  1 tbsp water and let it melt and become watery , then add the jaggery , elichi and  coconut and cook until the water is evaporated.

I have used dry coconut you can use fresh coconut too.

While flattening or pressing the sajjappa be careful or the filling might come out.

Only Maida dough can be made, but it won’t be that crispy.

The more you keep the dough for resting; more better, it will be easy to handle.

Burger wheat Buns

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After the super success with basic white bread I am a bit confident to work with yeast, so I decided to try buns, not the Maida bread but something healthy so I decided to make wheat buns. The buns came out well also it is healthy and simple to make. Now I guess I am more confident to play with yeast, it’s not like there was no success with yeast, I was not confident in baking the basic breads and buns that’s it. There are few first successes with bread they were aloo buns and garlic bread. Now I am so happy that I don’t have worry about buying bread and checking whether its vegan or not. Now let’s make some burger buns.

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: 1 hour + 45 minutes
Cooking Time: 25  mins
makes: 4 Buns

WHAT YOU WILL NEED

1 cup wheat flour

1 cup Maida/all purpose flour

¾ Th tbsp yeast

1 tbsp + 1 tsp (wheat gluten) (Optional)

1 tsp salt

2 tsp sugar

3 tbsp oil (any veg oil) + 1tsp oil

1 tsp – sesame seeds

1¼ cup Luke warm water

HOW TO MAKE

Take 1/4th cup of Luke warm water add yeast, sugar and let it prove.

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In another bowl add the flour, gluten, salt, oil and mix well.

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Once the yeast is proved add the yeast mixture with the flour mixture and mix well, add the extra water and kneed into smooth dough. Knead the dough for 3 to 5 minutes so that the gluten forms.

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Then keep the dough covered  in  a warm place to rise. Mine took 1 hour to rise.

Once the dough is risen, punch it down and kneed it for 2 more minutes and then divide the dough into 4 equal parts, and shape it like a bun and place it’s on a baking tray lined with parchment paper. On the buns apply the 1 tsp oil and sprinkle the sesame seeds.

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Then keep let the buns in warm place for second rise, mine took 45 minutes to rise,

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Once it’s risen bake it for 25 minutes at 425 F. Once its baked let it cool and it’s ready to eat.

NOTES

Adding gluten is optional, but it’s better to add gluten, specifically for wheat breads, so you get good bread texture.

You can add 1 tsp baking soda too.

Only Maida buns also can be done, which I will be trying next.

Avalaki payasa

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Avalaki payasa was made for Janmaastami. Avalaki is one ingredient which can be used instead of rice and it gives awesome taste with full of protein. This avalaki payasa is a vegan version, also fat free but there’s is no compromise in taste. I love this payasa because it’s made with coconut milk, I love anything made with coconut milk, and the nutty flavour of coconut makes me happy. Ok let’s start making it, this recipe is very simple it takes maybe 15 minutes that’s it.

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Basic Information:
Preparation Time: 5 minutes.
Idle Time: NIL
Cooking Time: 15 mins
Serves : 5 to 6

WHAT YOU WILL NEED

1 cup – Avalaki/beaten rice

1 cup – coconut milk

½ cup – Joni Bella/jaggery (see notes)

½ tsp – eliche/cardamom powder

1 tbsp – dry grapes and sliced almonds

1/4th cup – water

HOW TO MAKE

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First wash the puffed rice. Then in a pan dry roast the almonds, if your adding cashews add the cashew and dry roast and keep then aside with the dry grapes.

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In a pan add the washed puffed rice, jaggery, cardamom, water and let it simmer for 5 minutes until the jaggery is melted completely.

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Once the jaggery is fully diluted, add half of coconut milk and let it simmer for 5 more minutes. The puffed rice will absorb all the liquid.

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Then add the remaining coconut milk and add the roasted nuts mix well let it cook for 2 minutes and it’s ready to serve. You can have it hot or cold too.

NOTES

Joni jaggery is liquid jaggery, if you using normal jaggery, then in the 1/4th cup of water add the jaggery and cardamom let the jaggery melt, then you can strain the liquid directly on the puffed rice and cook for 5 minutes.

Adding jaggery depends on how sweet you want it to be, you can add less then ½ cup or more.

If you want you can add just the dairy milk and also roast the nuts in gee and add it finally.

I have added more coconut milk because i like it more liquidissh, so you can add a bit less.

I wanted to link some info on Joni bella/jaggery but dint find any that could give a proper description.

Basic Bread/white Bread

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Hmmm …. What should I say I love baking but bread baking is one thing I fear, and nowadays that I try vegan baking it’s even more scary and I am worried about the end results sigh. I have already baked bread, I had baked the bread while in India last year with US yeast packets which I had taken to India, but the result was ok not like my super hit cakes, I was so disappointed with the result. I just dropped the idea of making the normal white bread, I think that’s the basic bread, and I could not get a very good result, I was sulking for many days sigh.

Recently I was craving to eat the sandwich which amma makes from the time we were kids, either for breakfast or snacks but what about bread, I don’t prefer buying breads here in the US, I get the egg smell in the breads and buns I buy and it goes waste, so I decided I will try again bread baking.I have baked different type’s of breads, but baking loaf/ sandwich BREAD is one tough job.

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I started searching for vegan basic white bread and I got this recipe and….. what a beautiful result, the most soft and yummiest bread it was. I dint take step by step photos(see notes) because I thought that the result  might not be good, but  then this bread recipe is for  keeps. I made yummy sandwich immediately will post that recipe too. So let’s make it before I forget the measurements, yesterday at this time yummy bread aroma was filled in our apartment sigh.

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: 3  hours
Cooking Time: 35 to 40 mins
makes: 1 loaf

WHAT YOU WILL NEED

Maida/bread flour – 3 cups

Yeast – 1 tbsp

Oil – 2 tbsp

Sugar – 1 tbsp

Salt – 1 ½ tsp

Almond milk – ½ cup (see notes)

Luke warm water – ½ cup

HOW TO MAKE

In a bowl add warm water, sugar, yeast mix well let the yeast poof for 5 minutes or so.

In another bowl add Maida, salt and mix well and keep aside.

Once the yeast is proved add oil, almond milk and mix well.

Now take the dry ingredients and add the above wet ingredients and kneed it into smooth dough.

Kneed it for 8 to 10 minutes so that the gluten forms.

Now keep the dough in a warm place for rising, by covering it with a damp cloth. Mine took an hour for rising.

Once it’s the dough is doubled or risen nicely, take the dough punch it down and kneed it again for 2 minutes then shape it into loaf and place it in a loaf tin and keep it again for second  rising .Mine took 45 minute to rise.

Then bake the bread for 35 to 40 minutes in a preheated oven at 375 F

NOTES

Don’t skip kneading for 8 to 10 minutes, more kneading gives nice texture for the bread.

For making almond milk , just soak almonds  in water for few hours or just microwave for 30 seconds and then remove the skin, then grind it and then strain it or used like that only by adding more water.

You can add just dairy milk, if you don’t want to make it vegan.

I dint have parchment paper, so better use parchment paper for proper shape, so the dome was somewhat not proper buts still the taste was good.

If your loaf pan has lid then good the shape will come even more prefect.

For the step by step photos check this recipe, it’s almost the same only the quantity and just one ingredient difference.

Sorrel Leaves/Gongura Mushroom

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Yeah you read right, apart from gongura dal, I wanted to make something different, so i was searching the net, I usually check VahChef, and I like his vegetarian recipes. When I was browsing through the site, I saw this one recipe “ gongura paneer saag”, I wanted to try it, but i wanted to something different so decide to add mushrooms to it instead of pinner even though paneer was there at home. This is a simple recipe, those who like sour taste , they will love it, I am one of them I love sour taste its yum I must say, if you don’t sour taste you might not like this dish as much you might have liked Gongura dal sigh, anyways let’s make it.

Basic Information:
Preparation Time: 5 minutes.
Idle Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3

What you will need

Mushrooms – 200gms

Gongura – 1 cup (Loosely packed)

Green Chillies – 6

Onion – 2 tbsp + 1 tbsp (chopped finely)

Ginger – 1 inch piece

Garlic – 5 to 6 pods

Oil – 1 tsp + 2 tsp

Jeera – 1 tsp

Gram masala – 1 tsp

Dhaniya powder – 1tsp

Turmeric – ½ tsp

Salt – 1 tsp

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How to make

Wash and boil the Mushrooms in turmeric water and keep it aside (see notes)

In a pan add oil, 1 tsp oil then add ginger and garlic and sauté it for 2 minutes.

Then add 2 tbsp onion, chillies and sauté it for 5 minutes or until only is slightly translucent.

Now add the gongura leaves and sauté it until its mushiness goes. Let it rest and cool down before you grind it.

In the same odd oil, then add jeera, onion and sauté it for a minute then add the garam masala, turmeric, dhaniya powder, salt  and mix well, sauté it for 2 to 3 minutes.

Now add the ground gongura paste mix well, let it cook for a minute or two.

Then add the mushrooms and let it cook for 5 minutes and then it’s ready to serve with hot chapattis

Notes

I have used button mushroom, you can use any type of mushrooms

I usually boil the mush is turmeric water then drain the water and chop the mushroom and the use it.

I microwave the mushroom for 5 minutes in turmeric water; you can add salt too along with turmeric for boiling.

In this recipe salt depends on how much you can tolerate the sourness, so add accordingly.