Green Goddess Mocktail Recipe

Green Goddess Mocktail Recipe

A shimmering Emerald Green Non Alcholic Mocktail that consists of ingredients that are a natural body coolant. And after looking at the color aptly named the drink as “The Green Goddess Mocktail”. I adapted this recipe from Shatbhi Basu’s Blue Breeze as a part of the contest hosted by Indian Food Bloggers meet that I attended previously this month. I’m so glad that I was a able to get hold of a bottle of this awesome natural syrup as its very difficult to get here. And I’m so glad that I was able to mix it with another ingredient that was an impulse purchase once again by the Hubby.

Strawberry Mojito Recipe | Non Alcoholic Mocktail Recipes

Strawberry Virgin Mojito Recipe
A dazzling and refreshing non alcoholic virgin strawberry and mint virgin mojito that just screams summer from the roof tops. It is so apt to serve for small gatherings or for large pool parties when the sun is beating down unscrupulously. I have whipped up this Mojito as a part of a contest hosted by Indian Food Bloggers meet that I attended previously this month.

Being a Tata Product, I loved using their Sparkling Himalayan with their tag line “Live Natural” and sparkle everyday, I hope to do exactly that. I have adapted this recipe from Shatbhi Basu’s Peach Mojito and instead of using peach and apricot crush in the recipe I used my homemade strawberry crush which was waiting to be emptied.

Strawberry Virgin Mojito Recipe

I always make this crush whenever I get my hands on fresh strawberries as I can make it last longer as the fruits deteriorate much sooner. The concept of using a deep freezer to preserve food sounds alien to me and is yet to catch in a tropical country like India where everything is available fresh, well almost… all around the year.
After my previous refrigerator conked, I bought a new one and while I was shifting all the bottles from the old to the new, found this bottle of crush pushed behind and made a note of it to use sooner. Just a few tablespoons were remaining and it was just perfect for making this rich ruby red mojito.

Strawberry Virgin Mojito Recipe

Prep time: 5 mins  |  Cook time: Nil  |  Serves: 1 Glass
Recipe Cuisine: Contnental  |  Recipe Category: Drinks / Beverages

Strawberry Virgin Mojito Recipe

Ingredients:

  • Strawberry Crush – 4 tbsp
  • lemon wedges – 4
  • Mint Leaves – 10
  • Sparkling Himalayan- As needed
  • Ice cubes – to serve

Instructions:

  1. Take a tall glass and add the lemon wedges. Muddle lightly to release the flavor and essential oils from the lemon.
  2. Crush the mint leaves between your palm and add it to the glass. Muddle once again.
  3. Fill the glass to the top with ice cubes and top with strawberry crush.
  4. Top it with sparkling Himalayan water and mix using a stirrer.
  5. Serve immediately after garnishing the glass with a lemon ring and a mint sprig.

Non Alcoholic Strawberry Virgin Mojito Recipe

Notes:

  1. Instead of Sparkling Himalayan Water, you can also use club soda.
  2. The quantity of crush and water or soda needed will depend on the size of the glass you choose to serve.
  3. Instead of strawberry, you can use any other fruit crush also.

strawberry-virgin-mojito-mocktail

Use the Stirrer to prod and bruise the lemon wedges along with the mint leaves and sip away to refresh and rejuvenate yourself.
oh my!!! all I can think of is lying on a beach under a shaded umbrella and sipping away this mojito while reading a book. Now, does that sound super cool and exotic enough for you.

When I was at IFBM 2014

Aloft Bengaluru Cessna Business Park
Indian Food Bloggers Meet – A meet by the bloggers, for the bloggers and to the bloggers that I had the fortune to attend. Without any second thoughts, I can say that Indian Food Bloggers Meet is the best thing that could have happened in life to me as a blogger. The blogs that I admired all along stopped being just blogs and took the form of person.
Its not a small feat to bring together 40+ bloggers under one roof, scheduling the sessions, managing the sponsors, taking care of food and the organizers, Aparna, Arundati, Revathi and Nanditha did it with simplistic style and confidence. Hats off for their sustained effort that the meet was recognized in the media.

The Reception  Pic Courtesy: IFBM
And this where the venue for the meet, Aloft Bangaluru Cessna Business Park became the shining star for the whole meet. Can you see the glass wall from ground to ceiling? ya its every food bloggers dream come true, with so much of natural sunlight streaming in, we the bloggers went all clicky….. How I wish I had this setup at home as well?

And did you see the Cessna in the first picture that was stuck to the ceiling which took some 5 months it seems for the whole installation. The hotel has been designed in such a way keeping in mind the 5 elements of earth helped with the renowned art director, Thotta Tharani.

Usually I skip using elevators, but here I felt like a kid riding the elevator for the conference room that was on the first floor. The elevator was so beautiful filled with electric blue light with the floor so unique that I have never seen anywhere. It was like you are stepping on a big kaleidoscope of sorts only here the color was blue with beautiful artistic designs.

Honey I love You The first day of the meet kick started amidst introductions all around, hugs, smiles and laughs. The tea time and lunch was theme oriented and the people at the Aloft pulled out all stops to make it a hit. The Honey themed tea time on the first day of the meet was something I would remember for a long time. And for lunch we were served authentic Mumbai Street food that was replete with the whole set up. Anyone could see the amount of thought process that went into it.

The Bee Hive

We all were dessert-ed if there’s such a word. Brilliantly made and artistically presented that we the food bloggers could learn a lot from them about food styling.

My Dessert PlatterTea was followed by Aparna’s session on better food photography, “From your kitchen to your blog” during which we all picked up a lot of tips and tricks. I really wish that we had a some extra question hour which followed the session,  but our time keeper, “Arundhati” made sure that we proceeded to the next session.

Chef Jolly

And that was followed by KitchenAid Master class by ‘Chef Surjan Singh Jolly’ from JW Marriot which was very much interactive and the Chef with his outgoing vibrant personality kept us all engrossed.

Yaay I won

And the best moment of the meet came when my name was called out as a winning entry for the KitchenAid chopper for my entry Eggless Plums Oatmeal Crumble Bar. I still could not believe it. Thank you for the Anjali for the Photo.

My KitchenAid Chopper

We also had sessions on harnessing the social media by Nanditha and I got to taste my first sip of wine during the wine appreciation demo by Aneesh Bhasin followed tea and Cookbook launch by Husna Rahaman and that was the wrap of the first day of the meet.

The second day was kick started by Ashish verma sharing his secrets of SEO, followed by good food writing session with Rushina. We also learned how to publish our cook books which was very well explained by Aparna Jain of Partridge Publishing and to round it all up there was a panel discussion discussing about going beyond blogging with bloggers Sanjeeta, Harini, Rushina, Ruchira and Ranjini sharing their experiences.

Prop Heaven

The food during the 2 days of the meet was carefully crafted and served by Chef Sameer and his team. He also taught us a Masterclass on Day 2 during which he demonstrated us how to make Potato Rosti and Fish En Papillote.

Panacotta On Day 2, the food was served in the restaurant on the ground floor aptly named “The Nook” which was luxurious yet relaxed with comfy chairs and trust me, more than the food what attracted me about the resto was the cutlery and serve ware. Gosh! it is a food bloggers haven with such delightful props and the food was simply outstanding served beautifully that one would not have the heart to eat it. I’m so in love with their Watermelon Juice, darn I’m still unable to get it out of my head.

The Goodies The goodie bag consisted of paper boat drinks, chips and sauces from Cremica, ready to eat assorted packs from Vegit, scrumptious cupcakes from Biteme, brownies from Cookieman India, spiced honey from Foodtribe, a lovely box of assorted spice powders, a well put together goodie bag from Tupperware, ready made breakfast mix from soulfull, coffee from Blue Tokai Coffee Roasters, gourmet assorted tea from Sublime, New concise Larousse Gastronomiqe by Jamie Oliver sponsored by India Food Network that is a must for all the persons who  love to cook and much more that I have not put here.

Say Cheese

A lovely group photo to mark the gathering of food bloggers of the first meet in front of the Aloft Hotel which I shall cherish forever. We all parted with the promise that we shall all meet together for the next year as well and thank you Aloft for giving us such wonderful memories for years to come that will stay evergreen in my mind forever.

Corn Quiche Recipe | Crustless Cheesy Corn Quiche Recipe

Crustless Sweet Corn Quiche, a complete wholesome meal with step by Step pictures.

Corn Quiche Recipe

Quiche is an open faced pastry made either with a crust or without it, that has a savory filling with a custard which is mostly egg based. You can make either a meat based or vegetable filling depending on you choice. When you do not have the time or watching your calorie intake, you can go for a crust less quiche like this one. I wanted to make a tart or pie but did not want to end up eating a butter rich pastry after the Plum Crumble Bars, so opted for a crust less Quiche that’s filed with veggies and cheese that are loved by the kids.
Crustless Corn Quiche Recipe

As its filled with veggies, cheese, eggs and milk, it makes a complete meal in itself. Quiche can either be served hot or cold. I packed a quarter of a slice along with some ketchup for my kids Snacks break at school and the remaining half was served with some piping hot soup for Dinner.
A quiche is basically very easy to put together especially if you are going for a crust less one. Prepare the veggie mixture the day before and store it in the fridge. The next morning whip up the custard while the veggie mixture is thawing and shove the pan in the oven and you can an easy meal to pack that’s mess free and one that won’t spill as well.
Cheesy Corn Quiche Recipe
One of the sponsors of the IFBmeet, Freedom Tree have challenged the bloggers to come with a savory bake featuring Corn as the main ingredient and this is my entry for the contest. Corn is most loved by  both kids and adults alike and what better way to enjoy the monsoon season that munching on a spicy corn cob.

Cheesy Corn Quiche

Corn Quiche Recipe

Prep time: 10 mins  |  Cook time: 45 mins  |  Serves: 2-3
Recipe Cuisine: French  |  Recipe Category: Breakfast / Dinner

Corn Quiche Recipe

Ingredients:

  • Sweet Corn Kernels – 1 cup
  • Mushroom – 5
  • Spinach – 1 handful
  • Onion – 1
  • Garlic – 4 cloves
  • Green chili – 2
  • Eggs – 2
  • All purpose flour – 1/2 cup
  • Baking powder – 1/2 tsp
  • Milk – 1 cup
  • Cheddar Cheese – 50 gms 
  • Mixed dry herbs – 1 tsp
  • Bread slice – 1 (optional)
  • Salt – to taste
  • Pepper – to taste
  • Oil – 2 tsp

Instructions:

  1. Preheat the oven @ 180 C. Grease an 8 inch round tart pan and keep aside. I used by 7 inch casserole dish.
  2. Wash and spread the spinach leaves on a clean cloth and dry it out completely. Roughly chop them and keep aside. Dust some flour on mushrooms and lightly brush the surface to remove any dirt and slice them.
  3. Sieve together flour and baking powder and keep aside.
  4. Place the corn kernels in a microwave safe bowl and cook at high for 1-1/2 min and keep aside. Chop the onion finely. Slit the green chilies into 2 and remove the seeds and mince them finely. Crush the garlic and mince them too.
  5. Remove the sides of the bread and tear into pieces roughly. Run it in a mixer till it becomes fine crumbs. Using bread is optional and you can skip this step.
  6. Heat oil in a pan and once hot add minced garlic and fry till starts to brown. Add chopped onions and green chilies and cook till the onions turn translucent over medium flame.
  7. Add mushrooms and spinach and cook for 2-3 minutes over high flame till they both soften and wilt. Add corn kernels and mix well. Remove from fire and let the mixture cool completely.
  8. Mean while, prepare the wet ingredients by cracking open the eggs in a mixing bowl and beat well. Add milk, flour mixture, salt, pepper and beat well with a balloon whisk till the mixture is smooth and lump free.
  9. Add salt, pepper and mixed dry herbs to the cooled vegetable mixture and mix well.
  10. Transfer the corn mixture to the greased pan and pat with a spatula for an even surface. Grate the cheddar  evenly al over the corn mixture.
  11. Pour the liquid egg and milk mixture gently all over the grated cheese, tap the bowl on the counter gently for the liquid mix to settle. Sprinkle the bread crumbs evenly all over on top.
  12. Transfer the quiche into the pre heated oven and bake for 35 to 40 mins or till set. Mine got done in 30 mins but the center was wobbly, so I kept it for another 5 mins and switched off the oven and then let the pan in the oven for another 5 mins before taking it out.
  13. Cool completely before cutting for neat slices. Enjoy with some ketchup or with a bowl of steaming hot soup.

Corn Mushroom Spinach Quiche

Notes:

  1. Do Not, I repeat, Do Not add salt to the corn mixture while it is cooking or while it is still hot, Add it only after the mixture has cooled completely and just before you transfer it to the baking pan. If you do so, the mushroom and spinach will start to leave out water making you quiche mushy and it will take longer time to bake as well.
  2. Instead of topping the quiche with bread crumbs, you can add grated cheese as well but I wanted to cut out all extra fat.
  3. Make sure that eggs and milk are at room temperature else the mixture may curdle after seasoning with pepper.
  4. Baking timings may differ with each oven.

Herb Mocktail Recipe

Herbal Mocktail Recipe
This Herb Mocktail has all the goodness of the locally available herbs around your home and is perfect for the Monsoon or rainy season. This drink will take care of any digestive problems that you may have and also any feeling of flatulence that you may feel after a heavy meal. It acts as a natural body cleanser and nourishes your body from within. So it is also better to have it at least once a week.

Herb Mocktail Recipe

As, one of the sponsors for the IFB Meet, Urban Dazzle are hosting a contest for cocktails and mocktails and I’m sending this as a second entry for the same. I would love to serve this mocktail in this Kombo hole highball tumbler as it will look prettier while giving this to kids especially.

I have used all edible leaves that we normally eat to treat cold at home. The betel nut leaf that is known as Pan leaf in North India and as Vetrillai in South India, Oregano that is also called as “Karpooravalli” and the Indian holy basil leaves aka Tulsi. All these leaves are natural mouth fresheners and can be easily grown in your own backyard.
Usually during my childhood as we had a terrace garden at home, mom used to make a kashayam featuring all these leaves i have mentioned above and I really hated it so much to drink that as it was very much pungent and bitter. This mocktail is just an adaptation of the kashayam, to make it more fun for the kids to drink as well.

Herbal Mocktail Recipe

Herb Mocktail Recipe

Prep time: 2 mins  |  Cook time: 5 mins  |  Serves: 2
Recipe Cuisine: Indian  |  Recipe Category: Drinks/Beverages

Herbal Mocktail Recipe

Ingredients:

  • Betelnut leaf (Pan leaf or Vetrilai) – 1
  • Oregano leaves – 2
  • Indian Holy Basil leaves (Tulsi) – 10 to 15 leaves
  • Powdered Sugar – 2 tsp (optional)
  • Lemon juice – 1/2 tsp
  • Black pepper corn – 2 to 3
  • Cumin seeds – 1/8 tsp
  • Dry ginger powder / Ground Ginger – 2 pinch
  • Honey – 2 tsp
  • Black salt – 2 pinch
  • Water – 1/4 cup
  • Club soda – 3/4 cup
  • Ice cubes – to serve

Instructions:

  1. Wash and tear all the leaves roughly. Place them in a pressure cooker along with 1/4 cup water and black pepper corn and cumin seeds.
  2. Pressure cook for 1 whistle and switch off stove. You can also microwave it. I let it steep in the cooker itself for 1/2 hour before opening the lid. Steeping the leaves is of course optional.
  3. Transfer the leaves along with water to a mixie jar, add powdered sugar and grind to a smooth paste.
  4. Transfer the contents into a strainer and squeeze well to extract all the juice. Discard the solid particles in the strainer.
  5. Wet the serving glass rim in water and dip into salt to coat the rim. Add the extracted herb juice to the glass, lemon juice, honey, dry ginger powder, black salt and fill half the glass with ice cubes.
  6. Top with club soda and serve immediately.

Herb Mocktail Recipe

Notes:

  1. You can leave out any leaf according to availability.
  2. You can also add chaat masala powder before serving.

Lemon Basil Mojito Recipe | Mocktail Recipes

Classic & Elegant Lemon Basil Virgin Mojito Mocktail Recipe to beat the heat during Summer.

Lemon Basil Mojito Recipe

This perfect thirst quencher is Non Alcoholic, that both the adults and kids can enjoy during hot summer. This virgin mojito is so simple to make and it feeds a crowd easily. 2 months ago during peak summer I wanted to make a mojito and even attempted it but ended up only to break my favorite glass in the name of muddling. That recipe never got published as I was so depressed over the glass. But I consoled myself that I needed more practice and kept practicing without giving up and it finally paid off as I made this drink which tasted just perfect. 

Lemon Basil Moctail Recipe

By now you all must that I’m going to the first Indian Food Blogger’s Meet that is being held in Bangalore. One of the sponsors Urban Dazzle are hosting a contest for cocktails and mocktails and I so excited to be sending my first entry. I feel that this drink would look great in this footed schooner. Don’t you?
I’m done using mint leaves for drinks and when I was wondering what to pair with lemon to make this drink, I saw the pungent Tulsi leaves that I had bought for Friday Pooja and it was just perfect for my purpose. Tulsi (Indian holy basil) has a lot of medicinal properties and apart from the pungent smell it has also got a very sharp taste that balanced the tartness in the lemon in this drink very well.

Lemon Basil Virgin Mojito

Lemon Basil Mojito Recipe

Prep time: 5 mins  |  Cook time: Nil  |  Serves: 1
Recipe Cuisine: Continental  |  Recipe Category: Drinks/Beverages

Lemon Basil Mojito Recipe

Ingredients:

  • Lemon juice – from half lemon
  • Tulsi Leaves (Indian Holy Basil) – 3 leaves
  • Sugar – 2 tbsp
  • Salt – 2 pinch
  • Club soda – 1/2 bottle
  • Ice cubes – to serve
  • Lemon wedges – to garnish

Instructions:

  1. Wet the rim of the glass that you are going to serve the drink.
  2. Spread the sugar and salt in a plate and dip the glass rim in it so that the rim gets coated with sugar granules.
  3. Place the lemon juice, tulsi leaves, the remaining sugar and salt mix in the plate in the serving glass and muddle gently to release the flavors from the lemon and tulsi leaves. I used my pestle for this purpose.
  4. Fill half the glass with ice cubes. Top with club soda.
  5. Garnish with lemon slices or wedges and serve immediately.

Virgin Mojito Mocktail Recipe

Notes:

  1. In place of tulsi leaves, you can use Thai or Italian sweet basil.
  2. If you do not happen to have any type of basil, then replace it with mint leaves.

Plums Oatmeal Crumble Bars Recipe | Eggless Dessert Recipes

Eggless Plums Oatmeal Crumble Bars that serves as a Dessert or a quick snack or as a healthy breakfast.

Plums Oatmeal Crumble Bars Recipe

These Plum Crumble Bars are loaded with oatmeal and so buttery in taste. The sweet and tart plum filling gives a rich tangy taste to the bars. Moreover these are Eggless. And did i tell you that the Refrigerator that I had with me for the past 14 years, that saw 3 home shifting and still carried on so much with zest, finally decided to take rest and gave up totally. For the past 1 week I’m without a refrigerator at home and oh boy it made me realize how much I depend on my sturdy little fridge and how much I miss it already. Finally went shopping yesterday and booked a huge one for me when compared to the single door one that I had till date. Now to the recipe….

Baked Oatmeal Plums Crumble Bars

As the plums I had on hand were so tart I had to use a little bit of sugar to the topping to reduce the tartness and as I’m chasing time to post this recipe as today is the last day for the contest, I was so worried whether I would be able to slice them properly with the little resting time I gave in my non functional, almost dead fridge, but the Gods must indeed have been listening to me from heavens as I was able to cut them in perfect slices.
The kids loved these bars so much after they came from school along with a glass of milk. As these bars are so rich in butter, it was quite filling to them. Keep these bars refrigerated and enjoy a slice as and when you wish for a quick bite.

Plums Oatmeal Crumble Bars Recipe

Plum Oatmeal Crumble Bars Recipe

Prep time: 15 mins  |  Cook time: 35 mins  |  Serves: 4
Recipe Cuisine: Continental  |  Recipe Category: Dessert/Snacks

Plums Oatmeal Crumble Bars Recipe

Ingredients:

  • All Purpose Flour – 1 cup
  • Powdered Quick Cooking Oats – 3/4 cup
  • White granulated Sugar – 1/4 cup
  • Brown sugar – 1/4 cup
  • Baking powder – 1/2 tsp
  • Cinnamon powder – 1/4 tsp
  • Salt – 2 pinch
  • Nutmeg, grated – 2 pinch
  • Unsalted Cold butter – 100 gms
  • Plums – 5
  • Sugar – 2 tsp

Instructions:

  1. Preheat oven to 190 Degrees C (375 F). Grease a 8×8 square tin and keep aside. I don’t have a square tin, so used by 8” round springform tin.
  2. Prepare the dry ingredients by whisking together flour, powdered oats, both the sugars, baking powder, cinnamon, nutmeg and salt in a mixing bowl. Keep aside.
  3. Stone the plums and slice them thinly. I just sliced them all around the stone and discarded it at last. I did not remove the skin as well.
  4. Cube the cold butter and using a pastry cutter work it into the dry ingredients. I just used my finger tips to work the butter into the flour. You can also use the hand mixer.
  5. The mixture will look like bread crumbs. Divide it 1:3 by eyeballing the mixture and transfer 3/4 of the mixture into the prepared tin.
  6. Press the mixture firmly to the bottom either with your finger tips or by using a small flat bottomed bowl.
  7. Arrange the plum slices all around the base and at the end give it a pat down but do not press.
  8. Now sprinkle 2 tsp sugar evenly over the arranged plum slices and then sprinkle 1/4 of the dough mixture kept aside, covering the plum slices completely. Do not press now.
  9. Place the tin in the Pre heated oven and bake for 35 – 40 mins.
  10. Cool it completely in the tin itself. If you want neat slices, let it cool in the refrigerator overnight or for 8 to 10 hours.
  11. Cut into bars or triangles as per your choice.
  12. Serve it as a breakfast along with a glass of milk or as a dessert.

Eggless Plums Crumble Bars

Notes:

  1. Instead of oatmeal flour, you can use whole wheat flour as well but the bars will be a bit dense.
  2. As the plums I had were very tart, I sprinkled sugar over the plum slices to reduce the tartness of the bars after its baked. You can skip the sugar, if the plums are sweet.
  3. You can use white sugar itself if you do not have brown sugar.

Plums Crumble Bars Recipe
This is off to the contest going on exclusively for the participants of IFBM featuring “Plums” hosted by KitchenAid.

Eggless Plums Mug Cake And Brownie in Microwave

1 minute Eggless Plum Mug Cake and 2 mins Plum Mug Brownie made in Microwave.

Eggless Plums Mug Cake Recipe

Mug cakes and brownies are so easy and versatile to make especially when you have a microwave. They get ready in a jiffy and can satisfy your dessert craving any time as it takes just a minute or 2 to make without any elaborate mixing and prep work. I made both a mug cake that’s so soft, moist and airy and chewy brownie with slight modifications to the base recipe that I use to make mug cakes. When I made the Spiced Plum Relish, little did I know that I will be using that to make a mug cake and brownie and when the thought started shaping, I thought why not, the relish was out of the world, so a mug cake could hardly fail, right and the cook time is much lesser than that of the prep time itself.

Eggless Microwave Mug Cake

I first made the mug cake but I was really craving for some chewy delectable brownie, so tweaked the base recipe and made the brownie as well. If you do not have the plum relish at hand to make these mug cakes, do not let it stop you, just check the notes and go ahead and make it as its really yummmmmm……..

Eggless Plums Mug Brownie Recipe

Eggless Plum Mug Cake Recipe

Prep time: 5 mins  |  Cook time: 1 to 2 mins  |  Makes: 1 Mug
Recipe Cuisine: Continental  |  Recipe Category: Desserts

Eggless Plums Mug Cake Recipe

Ingredients:

  • All purpose flour – 4 tbsp
  • Baking powder – 1/2 tsp
  • Baking Soda – 2 pinch
  • Salt – 1 pinch
  • Castor Sugar / powdered sugar – 4 tbsp
  • Spiced Plum Relish – 2 tbsp
  • Milk – 4 tbsp
  • Oil – 1+1/2 tbsp
  • White Vinegar – 2 tsp

Instructions:

  1. In a mug, add the liquid ingredients like spiced plum relish, milk, oil, vinegar and whisk well with a fork. As the relish is thick and pulpy, you need the whisk to distribute it evenly.
  2. In a small bowl, mix together the dry ingredients like flour, baking powder, baking soda, salt and castor sugar.
  3. Add the dry ingredients mix to the mug and mix well with spoon till you do not see any dry ingredients.
  4. Place the mug in a microwave and cook at high for 1 minute. I distributed the batter into 3 small tea cups and microwave-d all at the same time for 1 minute and they turned out well.
  5. Take the mug out and let it cool completely and enjoy.
  6. For the Brownie: Instead of castor sugar, use granulated sugar and do not add white vinegar in the liquid ingredients.
  7. Microwave the brownie for 2 mins and give it a standing time of 1 more minute in the microwave, before taking out.
  8. Let it cool completely. Enjoy as such or serve with a scoop of ice cream.

Eggless Plums Mug Brownie Recipe

Notes:

  1. If you do not happen to have plum relish at hand, just grind a 3-4 stoned plums with 1/2 tsp sugar and use that pulp.
  2. You can also use any fruit jam in the place of the plum relish.
  3. As the plum relish itself had spices in them, I did not add any flavoring agent separately but if you are going to use  either pulp of jam, use 1/2 tsp vanilla extract.

Eggless Microwave Mug Cake Recipe

This is off to the contest going on exclusively for the participants of IFBM featuring “Plums” hosted by KitchenAid.

Spiced Plum Relish or Chutney Recipe

Spiced Plum Relish/Chutney that’s ready in 10 min and free of preservatives with step wise pictures.

Plum Relish Recipe

This spiced Plum Relish/Chutney is a blend of all tastes. Its tart, mildly spicy, sweet and a bit sour, all at the same time. You can serve it for dessert along with gourmet cheese or as an appetizer as I have shown in the pictures with salted biscuits and a cheese sheet. It works both ways.

You can also marinate any meat of your choice and cook it as your recipe calls for and in this case it acts as a condiment. Isn’t that really cool to have an all in one recipe? And it took me just 10 mins to cook up this yummy relish. If you are making this for a party, I would suggest you to make it a day ahead as this one tastes even better the next day as the flavors and spices marry well with time.

Plum Chutney Recipe

I got introduced to a relish for the first time when I first attended my younger one’s best friend’s birthday party a few year ago. Oh boy I was sold to the taste of it. It was an Apple relish and my friend J had beautifully arranged this dip along with cheese cubes for the all the kids and with crackers, apple slices and salt biscuits for all the adults in the party and we all enjoyed it without a shade of guilt.

I used Ooty plums here and I knew exactly how I wanted by relish to smell and taste like. I did not remove the skin of the plums as they were thin and I was sure that it would give the relish a rich ruby red color. The skin will get dissolved automatically while cooking. I have used sugar here as I did not want the relish to change to a darker color, but if color is not the issue, you can also use jaggery or palm sugar.

Spiced plum relish

Spiced Plum Relish Recipe

Prep time: 10 mins  |  Rest time: 1 hour  |  Cook time: 15 mins  |  Makes: 1/2 cup
Recipe Cuisine: Continental  |  Recipe Category: Dessert / Dips

Plum Relish Recipe

Ingredients:

  • Plums – 8
  • Sugar – 3/4 cup
  • Dates, seeded – 5
  • Ground Ginger or Dry Ginger powder – 1/4 tsp
  • Cinnamon powder – 1/8 tsp
  • Red chili powder – 1/8 tsp
  • Thin Tamarind extract – 1/2 tbsp (optional)
  • Salt – 2 pinch

Instructions:

  1. Cut both the Plums and Dates and remove the seeds. Slice the plums thinly and chop the dates finely and keep both aside separately.how to make plum relish
  2. First step is to macerate the plums and for that, place the plums in a bowl, add sugar, mix with a spoon and let it rest for an hour.
  3. After an hour, the plums would have started to leave its juice.how to make plum chutney
  4. Add dry ginger powder, cinnamon powder, red chilli powder, tamarind extract, chopped dates, salt and mix well.how to make plum jam
  5. Cook for 15 mins over low flame while mashing the entire contents with the back of a spoon or wooden spatula.
  6. The relish would have to coat the back of a spoon and also it would look shiny and the consistency would be that of a jam. Remove the bowl from fire while the relish is still loose as it will thicken further upon cooling down to room temperature.
  7. Store in a clean, dry bottle. This plum relish will keep well for 2 weeks when refrigerated.
  8. Serve the relish as a dip with cheese, fruit slices, crackers, salt biscuits, veggie sticks, chaats or with bread.

plum relish

Notes:

  1. You can also add raisins along with the dates but I did not have it on hand, so skipped it.
  2. The tamarind extract is optional. Instead of that you can add 2 tsp lemon juice or apple cider vinegar if you have it or you can totally skip add it all. But it gives a tangy taste and acts as a preservative too.
  3. I always use seeded dates in all the recipes because they are soft and pulpy and will get mashed well while cooking itself. Seedless dates tend to be rubbery, hard and chewy.
  4. If you want it to be more on the sweeter side, increase the sugar level to 1 cup.
  5. You can also cook this in microwave.

Spiced Plum jam

As there is a contest going on exclusively for the participants of IFBM featuring “Plums” hosted by KitchenAid, this plum relish is off to it. Keeping fingers crossed.

Ragi Koozh Recipe – Keppai Koozh or Aadi Koozh Recipe

Ragi Koozh or Aadi Koozhu Recipe using Ragi maavu (Finger millet flour) and Varagu Arisi (Kodo Millet) with step wise Pictures using Pressure Cooker method.

Ragi Koozh Recipe

Ragi koozhu is a gluten free, diabetic friendly and a healthy breakfast porridge especially during Summer. Its a perfect body coolant and not only that Keppai koozh is still a staple breakfast of many people in the villages across Tamil Nadu. It is also made and served  as a prasadham in many Mariamman temples during the Aadi month of the Tamil calendar which falls from mid July to mid August. I always make this koozhu along with sarkarai pongal on the first and last Sunday of the Aadi month every year.

Keppai Koozh recipe

In our home town, Aadi Koozh is served as a prasadham during Sundays in Amman temples. Fridays are usually allotted for doing “thiruvillaku poojas” or “thirumaangalya pooja”. On all Sundays of the Aadi month, people who have “venduthal” (a private commitment to God), demonstrate it by making this koozhu and giving it to all the people who visit the temple on that day and also we have “paal kudam” rally that begins during mid day and ends in the evening and after which we have “thee midhi” also. All Sundays will be like a “Thiru Vizha” during this Aadi month in my home town and I miss it really very much.

Aadi koozhu recipe
Usually this porridge is made using rice grits (arisi rava) and both the arisi rava and ragi are cooked separately and then mixed together. But in my home while making for breakfast, they also use either soaked sago (javvarisi) or cooked, mashed rice as a variant to break the monotony of arisi rava. But while making it as a prasadam during the month of Aadi, we use only rice.

Here I have used kodo  millet (varagu arisi) as it is already in the form of arisi rava and also I have used the pressure cooker as both the ingredients gets cooked together thereby saving time and in case if you are a beginner, it eliminates any doubts regarding finding out whether the ragi or the rice have cooked to perfection.

Ragi Koozh Recipe

Ragi Koozh Recipe

Prep time: 10 mins  |  Rest time: 12 hours  |  Cook time: 15 mins  |  Serves: 4
Recipe Cuisine: South Indian  |  Recipe Category: Breakfast

Ragi Koozh Recipe

Ingredients:

  • Ragi Flour – 1 cup
  • Varagu Arisi (Kodo Millet) – 1/4 cup
  • Yogurt (Curd / thayir) – 1/2 cup (approx.,)
  • Salt – to taste
  • Water – 5 1/2 cups

Instructions:

  1. Mix Ragi flour in 3 cups water without any lumps in a vessel and let it rest over night.How to make Ragi Koozh
  2. The next morning the ragi batter would have turned sour. Transfer the ragi batter mixture along with the water to a pressure cooker. Add kodo millet (Varagu arisi), salt and 2 cups of water and mix well once again.
  3. Pressure cook for 3 whistles over medium flame. Take off the stove and let the pressure release. Open the cooker and using a masher (Maththu) mash all the contents well. Meanwhile, in another bowl, take the curd, add 1/2 cup water and whisk till its smooth.How to cook Ragi Koozh
  4. Let it cool down completely. Now, add the whisked curd to the koozh (porridge) and mix well without lumps either with your hand or using a whisk. How to make keppai Koozh
  5. If its too thick, adjust the consistency by adding more buttermilk or water.
  6. Serve in tumblers with an assortment of side dishes like shallots (sambar onion), green chilies and mango pickle.

How to make Ragi Koozh

Notes:

  1. You can also mix the flour and make it right away in the morning and skip resting it over night in case you forgot to do so. But since the sourness which gives the flavor will be missing, make sure that the curd is sour to balance the flavors and taste.