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Showing posts with label MICROWAVE COOKING. Show all posts
Showing posts with label MICROWAVE COOKING. Show all posts

Thursday, December 18, 2008



Christmas is round the corner and its but natural for one to get into the mood of cookies and cakes, but since I don’t have a conventional oven to bake my goodies in, I have to search for other options and yet fulfill my desire of baking those perfect cookies for my little ones. I wanted to bake something nutritious and tasty at the same time. I had a big bottle of peanut butter waiting for me in the refrigerator, so I thought why not make good use of it. Since I am off eggs, here is a nutritious eggless cookie which doesn’t need baking, just blend the ingredients together, so you can involve your little ones in this project too.


Quick cooking oatmeal – 3 cups

Coconut or peanut butter - 1 cup

Cocoa – 1/2 cup

Sugar - 2 cups
Milk – 3/4 cup

Butter - 1/4 lb/ 450 gms/ 1 stick


In a bowl mix oatmeal and/or coconut and/or peanut butter. You can use both coconut and peanut butter or one of the two ingredients. If you are using both then use half cup coconut and half cup peanut butter. Now I had the chunky version of peanut butter at home, this actually enhanced the flavor of the cookies as it gave that nutty crunch to it. Once you mix these ingredients keep it aside.

Cut the butter into pieces.

In 2-quart casserole, combine sugar and cocoa. Stir in milk, then add butter, cut into pieces. Cook on high for 3 minutes, uncovered, or until boiling. Stir, then cook 3 minutes on high, stirring every minute. Add oatmeal and coconut (or peanut butter or enough of both to measure 1 cup). Cook on high for a minute. Drop by spoonfuls onto wax paper to harden. If you 're in a hurry, they may need to be refrigerated to harden.

I would like to send my cookies to,

Purva's Christmas Feast Event,

Happy Cooks Home Made Gift Event,

Sharmi's Cookie Baking Event,

Susan's Eat Christmas Cookie Event,

JZ's Santas Holiday Challenege Event.


Tuesday, October 28, 2008


I would like to send this to Pritis Festive Food Event – Diwali, EC’s WYF- Party Food event and Srivalli’s JFI – Festivals – Diwali Event


Since my first attempt last Diwali I have made these 3 times, this being my third attempt. It is such a hit in my house, that it gets difficult for me to save it for the guests. The best part is I can make it in a jiffy, It takes all of 15 minutes to make this exotic sweet. What can beat it!!!!!!!

Minimum ingredients, minimum time and minimum labor….only maximum love.

The guests are impressed, the hubby is impressed and my kid is drooling over it. The disappearing cakes are proof for it. So why not make it again, so I made it again with a twist. This time I added 6 squares of Cadbury’s dairy milk chocolate, this not only gave my chocolate layer a deep chocolate color but also gave the chocolate layer a more chocolatey taste….see how…..below
Milk powder - 2 cups
Almond meal (Powdered almond (skinless))- 1 cup (You can get it in the “baking needs” section of most shops)
Thickened cream - 300 ml
Castor Sugar (powdered sugar) - 3/4 cup
Cocoa powder - 1 tbsp

6 squares of Cadbury’s Dairy Milk chocolate

Cadbury’s dairy milk comes in a big block of small squares. Break exactly 6 squares and melt on high for a second. Keep aside
Mix all the ingredients except cocoa powder in a large microwavable bowl.
Mix well and place bowl in a microwave oven for 4 minutes on high cook.
Remove bowl and stir mixture. Place again for another 4 minutes.
Transfer half the mix in a greased plate.

Quickly blend in the cocoa and the melted cadbury’s dairy milk into the remaining mix and pour over the barfi in the plate and spread evenly. After that for half a minute keep in the microwave again so that it is set. Cool and cut into the shape of your desire.
Blanched nuts can be sprinkled on top along with silver varq (foil).

Your exotic Chocolate Malai Barfi is ready to serve.

Wednesday, August 27, 2008


This is one of the most favorite sweets of Indians no matter which part of India people belong to.
Carrot Pudding or (Gajar ka Halwa) has also been epitomized by our Bollywood film stars.
The hero will tell his mother, “Maa, mujhe tum apne haathon se banaya hua gajar ka halwa khilao na”.
The melodramatic Maa(mother) with tears in her eyes will say, “ Beta aaj maine tumhare liye gajar ka halwa banaya hai”.
So many movies have Nirupa Roy telling her reel sons, “beta gajar ka halwa tumhe pasand hai na? aaj maine tumhare liye gajar ka halwa banaya hai”
I used to wonder how come Dharamendra, Amitabh, Shatrughan and all the bollywood heroes like only Gajar ka halwa, when there are 1000’s of sweets to choose from….
I don’t know what’s the relation between mother’s and son’s and gajar ka halwa, but I guess gajar ka halwa or any dish made by your mother with love holds memories for every child.
Gajar ka halwa is not so easy to make as it involves a lot of back and shoulder breaking stirring until you see the moisture disappear. So every time we dunk into that bowl of homemade gajar ka halwa, we know that there is the biggest X-factor in it “LOVE”.
I will share with you 2 versions of the gajar ka halwa one made the traditional way and one much easier made in the microwave. The traditional version doesn’t have khoya but I have used khoya in the microwave version. My mom makes fantastic gajar ka halwa without using condensed milk or milk, only carrots in sugar syrup and that tastes awesome too, that could be considered as a third version.
I made a lot of gajar ka halwa as I was expecting guests at home. But you can reduce the quantity to ½ of the proportion that I have mentioned in my recipe.
Carrot -2 kgs grated
Milk -2 cup
Sugar – 1 cup
Condensed milk -1 tin
Cardamom powder - 1tsp
Ghee – 1 tbsp
Cashews – 1 tbsp
Pistachios cut into thin slivers - 1tbsp
Silver leaves(Chandi ka warq)(optional)
Peel, wash and grate the carrots. In a wok add the grated carrots, milk, sugar and cardamom powder and cook until the carrots are soft. Then add one tin of the condensed milk, mix well. Check for sweet, if less, then at this point you can add some more sugar. As Condensed milk is also sweet I added only 1 cup of coarse sugar, but if you are using Fine sugar or Castor sugar you may require more. Add sweet as per your choice, some like it very sweet, some like it just right and yet others like it less sweet.
In a small pan, melt 1tbsp of ghee and add the cashew nuts, fry until golden and pour into the halwa. Mix well. Keep stirring and stirring and stirring till you see that all the milk has been absorbed by the carrots.Be careful don’t let it catch the pan as it will become black and not taste good. So, there is no choice left but keep stirring. Once you see the mixture has become totally dry and left the sides of the pan, you know the gajar ka halwa is done.
Serve hot or cold garnished with Toasted pistachio cut into thin slivers and silver leaves.
GAJAR KA HALWA (Microwave version)
This is the easier version as it doesn’t involve too much of stirring. I have added almonds in this recipe instead of cashewnuts. You can add raisins, almonds, cashews and pistachios or all in gajar ka halwa . It is your choice.
Carrot -1 kg grated
Condensed milk -1 tin
Milk -1 cup
Almonds (peeled and cut into thin slivers)- 1tsp
Cardamom powder - 1tsp
Khoya grated - 1 cup
Add the grated carrot, condensed milk and milk in a bowl and keep on high for 12–15 minutes.
Then add almonds (peeled and cut into thin slivers), Add cardamom powder and grated khoya. Put in the microwave for another 7 minutes. See if done else can keep for some more time.(depending on individual microwave). Your Gajar ka Halwa is done without much of back breaking and shoulder breaking stirring. Remove and Garnish with grated khoya and nuts.

I would like to send this for EC’s Colour in Food Event
For the orange color of the carrot halwa

I would like to send the Gajar ka Halwa also to Purva’s Krishna Janmashtami and Ganesh Chaturthi Festive Food event as the halwa has milk and milk products

Tuesday, August 12, 2008


I would like to send this post to Pooja's Theme-Independence day 2008" event,

15th August is India's Independence Day. It is celebrated to commemorate its independence from the British rule and its birth as a sovereign nation on that day in 1947.
These are the days that we miss our Motherland the most.
The National Anthem has special memories for me coz I was the person who used to sing the National Anthem everyday in my school right from Class 6 to Class 10 and here I am living in Singapore.
My hubby Yo's grandfather was very active in the freedom struggle and even went to jail with Veer Savarkar(one of the prominent Freedom fighters).
I strongly believe that, "Living abroad can’t change the love that one has in their heart for their motherland".
Last year during Independence Day, a video was aired repeatedly, This video was made with the idea that people must respect Our National Anthem and it sure has managed to strike a chord. It used to make me cry every time that they played it.
You can watch this video here;

Here is an attempt to show our National Flag on an Eggless Cake, you can click on this link for the recipe in my blog
The only change here is I have tried making an icing for the cake
For the Icing
Powdered Sugar – ½ cup
Vanilla Powder – 1 tsp
Milk 3-4 tbsp
Food colors – Orange and Green
Mix the powdered sugar and vanilla powder and add milk little by little till you get a thick paste. this icing shouldn't be very thick, u should be able to apply with spatula. Now divide into 3 portions, you can mix the colors and apply on the cake, the top line is Orange, plain icing for the middle one in white and the bottom line is Green. Now keep it in the fridge for few hours and then apply second coat which is a smooth and final coat.
Now my little one was so excited about the cake that she wasn’t patient for me to apply the smooth and final coat and so the icing is not enough and doesn’t look professional, so please pardon my imperfection
I also used a Monaco biscuit and drew the lines with a blue marker depicting the Dharma Chakra.
Pooja’s event also says;“Create anything having combination of 3 colors. i.e. you can just catch a picture of array of vegetables/birds/flowers / anything having these 3 colors.”
So here is a picture of the beautiful flower Anthurium growing in my little balcony garden.
Gift of nature just in time for independence day as the Leaf like bract called the “Spathe” is dark orange in color. The fleshy spike called the "Spadix" where the tiny flowers emerge is white in color and the leaves below are green of course, symbolizing the 3 colors of our National Flag.

Tuesday, August 2, 2005


Cake is something I have always striven to make and has failed me many times, making an eggless cake is quite tricky and it has happened that although I used the right consistency my cake still turned out to be a flop, so I ended up buying the Instant Cake mix from the market whenever I felt like having a homemade cake, but here is this recipe which always turns out successful for me. It is a simple recipe, no need to buy milkmaid or thumsup/goldspot etc to add into the batter. Most of the ingredients or rather all of the ingredients are available at home. Please do try this recipe.

Use the same cup or bowl for all the measurements
Maida or Self Raising flour (if available) – 11/2 cups
Chocolate powder / Cocoa Powder – 1 tbsp
Vanilla Powder – 1 tsp or Vanilla Essence – 1 tsp
Powdered Sugar – 1 cup
Baking Soda – 1 tbsp
Milk – 1 Cup
Oil – 3 tbsps (Any ordinary cooking oil can be used)
Little Maragarine or Butter for greasing the glass container

In a big bowl put 11/2 cups of the self raising flour. In the market you get self raising flour, that is better than using Maida as the cake will be porous and fluffy using this flour, but if it is not available you can always use Maida.

Add the Cocoa powder, Mix well, to ensure that there are no lumps in the powder. Add the Baking soda, Vanilla powder or essence and the powdered sugar (The sugar can be powdered in a mixie or you can also use a cup of Castor sugar or powdered sugar which is readily available in the market) Mix well. Now take the 3 tbsps oil and mix it with 1 cup of milk and add this to the mixed powders. Mix well. Ensure that there are no lumps. It should be a uniform mixture. It will become like a batter. Remember use the same bowl or cup for all the measurements else the recipe won’t work. Don’t mix the cake batter too much else the cake will become hard, just a light mix till it comes to the batter consistency is okay.

Now take a round/ square/ oval glass container in which you can bake the cake. Grease this container well. Pour the batter into this container and keep on high for 5-7 minutes.

Set the timer for 5 minutes and check if done, if not you can keep it for another 2 minutes. This is the best part of using a microwave, as u can always open and keep checking. Put a knife into the cake and check….If the knife comes out clean, the cake is done, but if it comes out sticky you need to cook it for some more time.

Once the cake is done. Remove it from the microwave oven and allow it to cool and then cut it into pieces and serve.

This cake can never fail. It’s a sure shot cake and can be made in 7 minutes. It’s the quickest dessert to make.

Friday, July 4, 2003


Instant Chocolate- Malai Barfi
Milk powder - 2 cups
Almond meal (Powdered almond (skinless))- 1 cup
Thickened cream - 300 ml
Castor Sugar (powdered sugar) - 3/4 cup
Cocoa powder - 1 tbsp
Place all ingredients except cocoa powder in a large microwavable bowl.
Mix well and place bowl in a microwave oven for 4 minutes on high cook.
Remove bowl and stir mixture. Place again for another 4 minutes.
Transfer half the barfi in a greased plate.
Quickly blend in the cocoa into the remainder and pour over the barfi in the plate and spread evenly.
Cool and cut into the shape of your desire.
Blanched nuts can be sprinkled on top along with silver varq (foil).


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