A yummy 9 minute Microwave chocolate cake

Kitchen tip # 78
by CHEF Kishore
Your Personal Chef.

Today let me teach you how to make 

A 9 minute Microwave chocolate cake 

Dry ingredients :-
60 gm White flour (Maida )
60 gm powdered sugar 
30 gm mixed dry fruits (walnut- roasted almond , cashews , raisins )
30 gm Cocoa Powder (unsweetened )
Pinch of baking powder
Tiny Pinch of salt 

Other ingredients :-
75 gm chocolate compound (grated ) (You can also use 
chocolate chips or regular dark chocolate .)
1 Raw egg 
60 ml milk cream (amul cream )
50 gm cooking oil (sunflower or canola oil works the best)
4-6  drops of vanilla essence

Method :-
** In a large stainless steel bowl , add all the dry ingredients
 & mix throughly** Crack open the egg ,beat it well & add it to the bowl.
** Add oil and milk
** Add the grated chocolate & vanilla essence
** Whisk all ingredients together , use a hand blender if 
possible ,the key to a good cake is all the ingredients should 
be blended together very thoroughly ,it also greatly 
improves the texture of the cake . 
** Transfer the mixture to a large coffee mug (Grease the
 insides of the mug with cooking oil before adding the cake 
mix) Fill  3/4 of the mug with the cake mix .** Put the mug in the microwave and cook for 3 minutes on 
High ,The cake may rise and spill over the top of the mug 
,but thats normal .**Please allow the cake to cool ,then pry it out & transfer it
to plate or bowl .**Pour some chocolate sauce and garnish with sliced nuts 
and enjoy . 
Footnotes 

Although the texture and taste of this cake is nowhere close 
to an original oven baked cake , This is a Quickie dessert 
recipe which will nevertheless keep the kids happy .

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Warm regards 

KishoreTalreja

Yummy Home made Jaljeera

Kitchen tip # 79



by CHEF Kishore
Your Personal Chef.

Today let me teach you how to make

Refreshing JALJEERA @ Home 
without using made store bought Jaljeera powder 

 

INGREDIENTS


(Group A )
Pudina (mint leaves ) 1 handful
Dhaniya (fresh coriander leaves ) 1 handful
Adhrak (ginger ) 2 inches piece
Jeera powder ( cumin powder) 3/4 tablespoon (make @ home,roast jeera in a pan,then crush it under a belan(rolling pin)
Gur (jaggery) 1/2 tablespoon
Black peppercorns 1/4 teaspoon
Saunf (fennel seeds ) 1/4 tsp
Imli (tamarind ) walnut sized ball (Deseeded)
Chaat masala 1/2 teaspoon (chaat masala recipe - coming soon )
Sendha namak (rock salt ) 1/4 teaspoon
Ajwain (carom seeds) 1/4 teaspoon
Hari mirch ( green chilly) 2 no.s

(Group B )
Nimbu (lemon) juice of 4 lemons
Chilled water  750 ml

METHOD:

** Add all the ingredients from group A into a mixer grinder and grind it into a smooth chutney , use water to make grinding easier . 

** Pass this chutney through a sieve /tea strainer or a muslin cloth and add the strained liquid into a mixer grinder again 

** Now add the group B ingredients & add 2 cups of ice cubes ,some chilled water and blend the mixture . check and add seasoning 

** Pour into individual glasses and garnish with a pinch of aamchur ,a pinch of chaat masala ,juice of half a lime , masala boondhi , a whole sprig of fresh pudhina leaves ,a sliced lime and serve it on a hot October afternoon .

** This recipe makes about 5 glasses . 


Footnotes :- 
Add one more handful of pudhina + 6-8 green chilies green chilies + triple the tamarind in the above recipe ,once modified this water can also be used as paani puri water (U dont need to filter /strain this water if u r going to be using it for paani puri.) u can funnel this into recycled bisleri bottles and store them in the fridge for a week until further use . .

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Add Chef Kishore's BBpin # 22B78A96.

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Warm regards
Kishore