Black Gram Kachori / Karuppu Ulundhu Kachori

Again this is another recipe I borrowed from Priya's space. I always use this black gram while making Adai & Adai Kozhakattai. But this is absolutely new to me and it tasted very good. I am sending this post to Cooking with Seeds - Black Gram hosted by Shri of Tiffin Carrier Antic/que's, an event by Priya.

Nutella coffee Mug Cake - Microwave Version

I wanted to make this easy coffee mug cake a long time ago.  Recently Priya has posted the recipe for this cake. I just followed the same recipe and made this cake yesterday for my girls. The quantity she has mentioned was enough for both my little ones. I made it in two little mugs and they finished it pretty fast along with a dallop of ice cream on top it.

 

Here is the recipe:

1. All Purpose Flour - 4 tbsp
2. Oil -  3tbsp
3. Egg - 1
4. Nutella Hazelnut spread - 2 tbsp
5. Baking powder - 1/2 tsp
6. Sugar - 2 tbsp ( 4 tbsp in original recipe)
7. Milk - 4 tbsp

 Mix everything in a bowl, without any lumps. Fill Half of the coffee mug with the batter and Microwave it for 1 or 1 1/2 minutes  in high temperature.

 

I am sending this Nutella coffee mug cake for this month's Microwave cooking event, hosted by Priya, an event by Srivalli.

Sweet Corn Vada

I made this vada last week for evening snack. It came out pretty good and the girls liked it. It a perfect evening snack for kids and rich in protein. Here goes the recipe.
Ingredients:-

1. Frozen sweet Corn - 1 1/2 cups
2. Channa Dhall / Kadala paruppu - 1 1/2 cups
3. Red chillies - 2 (acc to taste)
4. Green chillies - 1 (acc to taste)
5. Fennel seeds -  1/4 tsp
6. Salt to taste
7. Curry leaves - a hand full
8. Oil - to deep fry
9. Hing -  a pinch

Soak channa dhall for couple of hours along with the chillies. When you are ready to grind, thaw the frozen corn and microwave it for 3 minutes. Let it cool. Now take the soaked channa dhall, MW corn leaving couple of teaspoons for later, chillies & hing and grind it coarsely without adding water.  Take it in a bowl, add the remaining corn, curry leaves, salt, fennel seeds and mix everything well. Take a wide bottomed pan, heat oil. Make small patties of the grounded batter and deep fry it till it becomes golden brown. Serve it hot with a chutney or ketchup.