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Eggless Coffee Donuts

An ardent lover of caffeine, I refuse to live without tea and coffee at least twice a day! This recipe is about incorporating coffee in your breakfast in the most delicious manner. Donuts are lovely soft balls with filling or coating ranging from chocolate to jam. The one below is an easy recipe for golden brown donuts with a subtle coffee-kick!

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Ingredients (Donut):
1. All purpose flour- 2 cups and some more for kneading
2. Powdered/Icing sugar- 1 1/2 tablespoon
3. Melted Butter- 1/4th cup
4. Coffee powder/granule- 1/4th teaspoon
5. Warm milk- 3/4th cup
6. Instant dry yeast- 1 teaspoon
7. Vegetable oil for frying

Ingredients (Glaze):
1. Powdered/Icing sugar- 2 cups
2. Coffee powder/granule- 1/2 – 1 teaspoon
3. Solution of milk and water (1:1)- 1/2 cup

Method (Donut):
1. In a large bowl mix together the dry ingredients.
2. Pour in the melted butter and mix thoroughly.
3. Slowly pour warm milk (in 3 parts) and mix with a hand beater. Do not over-mix. (Your batter should be slightly loose)

4. Sprinkle some flour on surface and start folding/kneading the dough with loose hands. (Avoid applying too much pressure, we want the dough airy)
5. Roll out the dough with a rolling pin (about 1/2 inch).
6. Using a round cookie cutter, cut out several circles from the dough and using a bottle cap cut a smaller circle right in the centre of each one.


7. Do not move the dough, cover it with clean film and leave aside to rest for about 20-30 mins and let yeast work its magic!
8. In deep dish, pour in the oil (enough for donuts to sink or float) and heat it about 180 degrees to 190 degrees. Be careful to not under heat or over heat the oil which will result in either oily or burnt donuts.
9. Gently pick the risen cut out dough and land it in the dish for frying. Keeping the flame low, turn the donut around 2-3 times to ensure a golden brown colour and take it out on paper towel.
(Sadly i could not take pictures, was too busy ensuring the right color :p)
10. Keep it aside to cool for about 10-15 mins, and repeat the process with remaining dough cut outs.

Method (Coffee Glaze):
1. In a medium sized bowl, mix together sugar and coffee. you may like to add anywhere from 1/2 teaspoon to 1 teaspoon based on how bitter you like it. I advice checking the taste before you add more than 1/2 teaspoon.
2. Gradually pour in the solution of water and milk and mix thoroughly to make the glaze. Again, you may add less or more solution depending on how runny you like it.

Once the donuts cool down a little (approx. room temperature), pour the coffee glaze on top of the donuts and let that rest for 5 min until excess glaze drips off.

You’re Done!

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Enjoy them warm or store in the refrigerator for a day and slightly re-heat before having ❤ !

 

Fruit Popsicles

Fruit popsicles are a great way to incorporate healthy water-intensive fruits into the day by making easy and interesting ice pops WITHOUT added sugar! They’re delicious and keep you fresh amidst that scorching sun, no wonder kids and adults love them alike!

Health Profile:
The one we’re talking about are made of mixed fruits such as watermelon, kiwi, pineapple, Peru grapes and green grapes. All these fruits are a great source of vitamin C that boost immunity and assist weight loss with a minimal calorie count.

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Ingredients:
1. Kiwi- 1
2. Watermelon- 50 gram
3. Peru Grapes- 6 grapes
4. Pineapple- 3 rings
5. Green grapes- 6 grapes
6. Cranberry Juice- About 250 ml

Prep Time: 15-20 min
Refrigerating duration: 7 hours or above
Serves: 4

Method:
1. Peel and cut the fruits as follows-
Kiwi – Thinly slice into rings.
Watermelon- Cut out a 1 inch tall piece and slice it into 10-12 pieces.
Peru grapes-  Vertically slice each grape into 3 pieces.
Pineapple- Cut the thin rings into half.
Green grapes- Cut into half.

2. Line the fruits in popsicle mould with alternative fruits on both sides of the mould leaving a little space in the center. Make sure there’s enough fruit in the mould and least vacant space.

3. Fill them up to the rim with cranberry juice and carefully place the lid.

4. Refrigerate moulds for about 7 hours or overnight.
5. De-mould them just before consuming, and enjoy!

Well, you’re done! ❤
Devour them with friends and family during the day for a tangy-fruity affair!

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Tips:
1. Leave the popsicles untouched when in refrigerator so as to let them set properly.
2. If there is any trouble while de-moulding, run the mould under tap water for couple of seconds and pull out the lid very slowly, they’ll come out just fine.
3. You can customise the popsicle by using a single fruit or two at max available at your convenience. You may also use any juice of your choice, I prefer the uber tangy cranberry juice that also adds a vibrant colour to the popsicle.

 

Oreo Mug Cake

We all like gooey chocolate cakes but some of us are low on ingredients or time and some of us are just lazy (thats me)!

Literally 5 ingredients and 5 minutes- bringing you an easy and quick saviour for your sudden cravings or mood swings with least compromise on taste! Also it is eggless 😀

Prep Time: 5-7 mins
Cooking time: 1 minute
Serves: 1

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Ingredients:
Cocolate Oreo Biscuits – 6
Baking Powder – 2 pinches
Milk – 40-50 millilitre (Roughly 3 tablespoons)
Cocoa powder- 1/4 teaspoon
Powdered sugar- 1/4 teaspoon

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Method: Prep-
1. Break the Oreo cookies, and churn them into a blender until granulated.
2. Add baking powder, sugar, cocoa powder and mix.
3. Slowly stir while adding milk, until cake-like batter is achieved.

Method: Cooking-
1. Grease your favourite mug with oil/butter and pour in the batter up-till halfway.
2. Turn on the microwave at high, place the mug inside and let it run for 1 minute. (Your cake must have risen to the rim.)
3. Slide a knife to see if it comes out clean. Thats when your cake ready.

Thats it fellas, you’re done!

Drop in a dollop of Nutella, fresh strawberries or nuts if you like. Dig in a spoon straight away and enjoy the rich chocolatey goodness.

Tips:
1. Do not over heat/cook.
2. The above ingredients are for a small-standard size cup, if yours is a bigger one, you’d have to customise the quantity similarly.

Fluffy Pancakes

Easy and delicious! A portion of soft and fluffy pancakes is often our go-to breakfast. What astonishes me is the extent to which a dish can be customized as pancakes surprisingly go well with any fruit and topping from sweet to savory or both!

This recipe might be your catch at fluffy pancakes for every occasion. One magic trick, grab some vinegar; and no they wont smell like it!

Health Profile:
A serving of pancakes renders good amount of protein and carbohydrates necessary for providing energy to the brain like a good breakfast. However, the condiments can lead to more fat and sugar content that can be avoided.

Ingredients:
All purpose flour- 1 cup
Powdered Sugar- 2 tablespoon
Baking powder- 1/2 teaspoon
Baking soda- 1/4 teaspoon
Milk- 3/4 cup
Egg- 1
White vinegar- 1 tablespoon
Vanilla essence- 1 teaspoon
Salted butter(melted)- 1 and 1/2 tablespoon
Cooking spray

Prep Time: 10-15 min
Cooking Time: 20 min
Serves: 2

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Method (Prep):
1.
In a medium size bowl pour milk, add vinegar and let it stay. (5 mins later, expect it to be of a curd-like consistency).
2. Meanwhile in a large bowl mix all the dry ingredients.
3. Going back to the medium bowl, break in the egg and add butter, mixing thoroughly.


4. Gradually pour the wet ingredients into the large bowl, mixing swiftly to avoid any lumps.
5. Drop in the vanilla essence and mix well.


6. This batter should be slightly thicker than cake batter. Feel free to add a spoonful of milk if the need be.

Method (Cooking):
1. Heat a non-stick pan, spray some oil and wipe with a clean kitchen towel.
2. Keeping the flame low, pour in a tablespoon of batter.(After few seconds of receiving heat, bubbles must appear on the surface of your future pancake hinting at fluffiness).
3. Cook both sides for under a minute each achieving a golden brown finish. (The pancake must have risen about 1/2 an inch).

And my friend, you’re done!
Customize these pancakes according to your mood. I like them best with some fresh blueberries and strawberries!

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Enjoy! ❤

Tip:
1. Avoid over-mixing the batter. Slightly fold it to remove lumps if any. Over-mixing might harm the air building up and your pancakes wouldn’t be as fluffy.
2. You can also substitute the egg by soaked flax seeds or chia seeds for binding!

Potato Sukka

Potato is one of the less-valued vegetables that help curb every desire; from midnight fries to a lavish curry!

Earthy flavors from the south of India speak of subtle spices leading to mouth watering food. This recipe is about a perfect vegetarian side-dish, one that goes well with every meal.

Health Profile:
Potatoes are good source of vitamin B6, potassium, vitamin C and dietary fiber. If consumed with caution, potatoes also help reduce weight! (YES, that’s true; comment below if you’d like a recipe for delicious potatoes assisting weight loss.)

Prep Time: 20-30 mins.
Cooking Time: 10-15 mins.
Serves: 2

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Ingredients:
Potatoes- 2 (large)
Curry Leaves- 2-3 sprigs
Peanuts: 1 tablespoon
Dried Chillies- 3
Desiccated Coconut- 1 tablespoon
Refined Oil- enough for frying potatoes
Olive Oil: 1 and 1/2 teaspoon (for cooking)
Seasoning- Salt and turmeric powder
Lemon- 1/2

Method- Prep:
1. 
Peel and cut the potatoes into wedges/fingers. (about 1/2 inch in width)
2. Shallow fry potatoes until slightly brown and perfectly cooked.
3. Use 1/2 teaspoon olive oil to fry curry leaves from one sprig and keep aside (for garnishing).

Method- Cooking:
1. In a pan add 1 teaspoon olive oil, throw in the peanuts and fry until crunchy. Keep stirring constantly, the skin might burn sooner than you think!
2. Add curry leaves from two sprigs and dried chillies, tossing them a little.
3. Add the potatoes and season with salt while adding a pinch of turmeric.
4. QUICK! Toss them.
5. Sprinkle desiccated coconut and turn off the heat immediately.
6. Squeeze in half a lemon and mix well.

You’re done!

Garnish with crisp fried curry leaves and enjoy!

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Tip: While mixing everything be cautiously quick and do not toss rigorously cause you want all the ingredients to maintain their texture.

Berry Chia Pudding

An ideal breakfast is hassle free, quick and nutritive.

I bring you a pudding unlike others, that is delicious, packed with nutritions and low in calories.

Health Profile: 
Chia seeds are a gluten-free super food having fibre, protein and omega-3.  Blueberries are a powerhouse of Vitamin C, potassium and antioxidants that prevent ageing. Strawberries are delicious fat-free fruit that boost immunity. Greek yogurt has double the amount of protein and fewer carbs than regular one.

Prep Time: 5 min
Serves: 1-2

Ingredients:
Chia seeds- 1/4th cup
Greek yogurt: 160 grams
Milk: 3/4th cup
Honey/ Maple syrup: 1 teaspoon

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Method:
1.
 Mix thoroughly all the ingredients in a large bowl and let it sit in refrigerator overnight.
(The morning after, chia seeds would have swollen and you’ll attain a perfect pudding-like consistency.)
2. Add a couple of blueberries and strawberries to it.
3. Try including some almonds for a crunch. (Almond  reduces cholesterol, blood sugar level and compresses hunger to help maintain weight!)

Enjoy your bowl of health!

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Tip: You can use vanilla flavored Greek yogurt for an enhanced taste. Do not hesitate  customizing this pudding with other fruits and nuts of your choice!