My Cup of Tea!

Masala Chai Mug Cake

Masala Chai Mug Cake

I’m a coffee kinda person. A black cup of extra strong coffee kinda person. But when you leave the warmth of Bombay and land in the sub-zero temperatures of NYC, even the non-sentimental ones like me start dreaming of “Joginder ke haath ki garam Chai”! And throw in a common cold in that equation (seriously, a math related example?) plus a little bit of PMS (ok maybe not a little) and the next thing you’re coming up with the perfect mug cake a hungry soul can ask for! Try it yourself!

Ingredients

  • 2 tbsp butter (room temperature)
  • 1/2 tsp vanilla essence
  • 1/4 cup + 2 tbsp unsweetened masala Chai (extra strong made with whole milk)
  • 1/4 cup + 2 tbsp all purpose flour
  • 3 tbsp granulated sugar
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/4 tsp Chai masala
  • Cooking spray for the Mug

Preparation

  1. whisk all the wet ingredients in a bowl.
  2. Add the dry ingredients and gently mix till the batter is lump free. (Gently if you want a soft cake)
  3. Spray a microwave safe mug with cooking spray. (Or grease it the old fashioned way, I don’t mind)
  4. Pour the batter in the mug.
  5. Microwave it for 110 seconds. (90 if you like a runny center)
  6. Serve hot with a scoop of your favorite vanilla ice cream/ whipped cream.
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The Edible Lace

Oats and Rava Dosa

Oats & Rava Dosa with Korean Chili Thread & Pickled Ginger

I’m back. 3 weeks without cooking has been pretty rough but I’m alive. India, of course was incredible as usual. Good food, great conversations, thick smog and zero boundaries. That being said, blizzard not withstanding, it’s great to be back home.

Time to cook some crazy food. Keeping it clean this time since I brought back some unwanted lbs with me and I don’t mean my luggage.

Ingredients

  • 1/2 cup semolina
  • 1/2 cup rice flour
  • 1/2 cup oats flour
  • 2+1/2 cups water
  • 1 inch chopped ginger
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped onions
  • Salt to taste
  • pickled ginger (topping)
  • Black sesame seeds (topping)
  • Korean chili thread (topping)
  • Ghee/oil/butter to cook

Preparation

  1. Add all the ingredients except for the toppings in a large bowl and whisk together. Set aside for 20-30 minutes.
  2. The batter is supposed to be a lot runnier than your regular Dosa batter. (Pouring consistency)
  3. Heat a Dosa pan or a non stick griddle. It has to be pretty hot for the Dosa to stick and get crispy.
  4. Pour a ladle full of batter in a circle starting from the outside, moving towards the center. No need to fill the holes. This is supposed to be lacey.
  5. Add some ghee/oil/butter to the edges to help loosen the Dosa and get a crispy texture.
  6. Add the toppings as per your taste. Remove with a spatula once brown. Fold over and serve hot.

Green Eggs & Slam

Palak Shakshouka

Palak Shakshouka

Hello from the land of misal pao & kadak Chai! So amazing to be back home this time of the year. But I guess everyone feels that way considering the maddening traffic outside! So far, the only thing off the bucket list is Chai, but I’m on it. As a favor to my waistline, I tried eating healthy before I left for my trip to Bombay, and here’s one of those #eatclean recipes if you’re on a binge mission like moi this December!

Shakshouka meets palak paneer, without the paneer because Paneer is my least favorite kind of cheese. (Is it cheese even ?) Never mind that, I’m focusing on the better things in life, like Eggs!! Eggs never let you down (unless you nuke them in the microwave in a hurry) I made my palak in the Instant Pot but you can definitely use your own family recipe. (Or take out, I never judge)

Ingredients (for healthier palak of the palak paneer fame)

  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 small onion, chopped
  • 1 large tomato, chopped
  • 2 tbsp ginger-garlic paste
  • 1 pack frozen chopped spinach
  • Salt
  • 1 tbsp curry powder
  • 1 tbsp paprika powder
  • 1 tsp cayenne (optional)
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1-2 tbsp chhole masala (trust me)
  • 1 cup skim milk

Preparation (for healthier palak of the palak paneer fame)

  1. Set the Instant Pot on Sauté mode .
  2. Add the oil, seeds, onions and Sauté until brown.
  3. Add the ginger-garlic paste, tomatoes, spices and mix. Let it cook for a minute.
  4. Add the spinach and milk.
  5. Cover with the lid while sealing and turn to Manual. Adjust the time to 5 minutes.
  6. Quick release once the beeper goes off. Let it cool a little and grind to a coarse paste. (I used my Ninja Mixer)
  7. In a small iron skillet/non stick pan, pour about enough palak curry so its half full (or half empty if you’re one of those)
  8. Crack 2 or 3 eggs over it. Cover and cook till the eggs are cooked (about 10 minutes on medium to low heat)
  9. Serve with some whole grain bread !

Pack that Paratha

Edamame Paratha with Wasabi Raita

Edamame Stuffed Paratha with Wasabi Raita

As much as I love the good old aloo (potatoes) paratha, it’s definitely time to give that aloo a break. Thanksgiving can be a pretty traumatic time for an aloo!! (What it does to your waistline is a whole different topic we’ll avoid at this moment)

So I decided to stuff my paratha with something more protein and less carbs. Replaced the refined flour with some whole wheat flour and of course, paired this Edamame goodness with some delicious non fat wasabi Raita (yogurt sauce) All that paratha fun with a nutritional twist.

Ingredients & Preparation

Whole wheat Dough

For dough

  • 2 cups whole wheat flour
  • 2 tsp oil
  • 1 tsp salt
  • Water to make the dough
  1. In a large bowl, mix the flour, oil and salt.
  2. Gradually add water by the spoonfuls till the dough starts to come together.
  3. Knead until you get a soft, non-sticky & elastic dough for approximately 5 minutes.
  4. Cover and let it rest while you get the stuffing ready.

Defrosted edamame Mashed edamame Japanese chili powder Japanese chili powder

For stuffing

  • 1 pack frozen shelled edamame (defrosted in the microwave for 3 mins)
  • Salt to taste
  • 1/2 tsp cumin powder
  • 2-3 tsp paprika powder
  • 3-4 tsp Japanese chili powder
  • 1 tsp curry powder
  • 1 tbsp Chaat masala
  • Pepper to taste
  1. Grind the defrosted edamame until you get a coarse mash.
  2. Add the rest of the seasoning & spices.
  3. Mix well & set aside.

Wasabi paste

For Raita

  • 1 cup nonfat Greek yogurt + 1/2 cup water ( or use 1+1/2 cups regular yogurt instead)
  • 1/2- 1 tsp wasabi paste (depending on its potency & your tolerance)
  • Salt & pepper to taste
  1. Whisk all the Raita ingredients & refrigerate until ready to serve.

Dough ballStuffing the dough Wrapping the the dough around the stuffing Stuffed dough Rolling the Paratha Cooking the Paratha Cooked Paratha

Preparation for the Paratha

  1. Now, if you’re a first timer, I highly recommend a stuffed Paratha YouTube video before you begin making these.
  2. Divide the dough into small balls of approximately 1+1/2″ diameter.
  3. Dust one of them with some flour and roll it out in a circle of approx 6″ diameter
  4. Take about 2-3 tbsp of stuffing and shape it into a flat disc and place it in the middle of your dough circle.
  5. Twist the edges of the dough together in a package and flatten lightly.
  6. Dust the stuffed dough ball with flour once again and roll it out in a circle very gently so that you don’t rip the surface.
  7. Cook the Paratha on a griddle on both the sides on a medium flame, adding a few tsps of oil while turning.
  8. Follow the pattern with the rest of the parathas.
  9. Serve hot with wasabi Raita & picked ginger.

Thankful for Spices

Masala Cornbread

Masala Cornbread

I’m a Gujarati but even the Gujju dal that my mom made while growing up could burn a hole through your shirt! Sweet food wasn’t ever an option. Diabetes was the response when anybody ever spoke of desserts. We never went to restaurants that served bland food. I didn’t know it existed till I hit puberty!

My point, thanksgiving food kind of goes against every fiber of my being. That being said, I do appreciate the history and the culture but if I’m going to eat it, I’m going to spice things up.

Presenting my under 45 minutes masala cornbread made in the Instant Pot. (For which I’m oh so thankful) Wish you and yours a very happy thanksgiving 🍁

Dry ingredients Wet ingredients Ready batter Ingredients

  • 1 + 1/3 cups cornmeal
  • 2/3 cup flour
  • 1/3 cup sugar
  • 1 tbsp salt
  • 1 tsp cumin powder
  • 1 tbsp paprika
  • 1 tbsp curry powder
  • 3 tsp baking powder
  • 1/2 stick butter (4 tbsp), melted
  • 1 cup milk
  • 1 tsp lime juice
  • 2 eggs
  • 2 tsp ginger & garlic paste
  • 1 cup chopped cilantro
  • 1/2 cup chopped mint
  • 1 chopped jalapeño (optional)

Preparation

  • Grease and prepare a 7″ round cake tin.
  • Mix the top 7 dry ingredients very well in a large bowl.
  • Mix the rest of the ingredients in a separate bowl and whisk them together.
  • Stir in the wet ingredients to the dry ones, whisking very gently.
  • Pour this batter in the prepared tin.
  • Pour 1 + 1/2 cups of water in the Instant Pot and place a trivet.
  • Place the tin on it. Cover the lid and seal.
  • Turn it on Manual mode and adjust to 22 mins.
  • Let the pressure release naturally once the timer is off.
  • Slice & serve warm

Baking in the Oven : to bake it in the oven, preheat the oven to 400 degrees F. Bake for 15 to 20 minutes till the toothpick comes out clean.