Pasta with shrimp🍝

Hey everyone! Today I wanted to share with you all a really easy pasta recipe! You might have been noticing that I’ve been making nothing but noodles for a while… but don’t blame me…….. Noodles are amazing!!!

Anyway, this pasta is super easy since it’s just a simple red sauce. It would be too boring if I just used the ragu sauce we had at home, so instead I made my own red sauce😊. This recipe DOES use some wine in it, for that part my mom helped me out. I also used a recipe I found online for this as well, since I had no idea how to make a sauce from scratch😅.I did change the  original recipe a little bit by using a different type of pasta, and using a substitution for the wine. Let’s get started! (⌐■_■) (´▽`ʃ♡ƪ) 

Ingredients  

• one pack whole wheat rotini pasta (fusili, penne, elbows, any such pasta will work for the recipe) 
• 3 Tbsp. olive oil (2 Tbsp. oil for sauce and 1 Tbsp. oil for sauteing shrimp)
• 15 pieces of shrimp 
• salt 
• 2 tsp. red pepper flakes (half for sauce and half for shrimp)
• 1 onion 
• 8 cloves garlic 
• 2 heaping Tbsp of tomato paste  
• 1 teaspoon sugar 
• 1 tsp. dried oregano 
• 2 Tbsp. white wine (when a parent is not around……..please use apple juice as substitute)
• 1/2 cup frozen mixed vegetables
• fresh parsley and basil
•  water 

Steps 

• First chop up all of the garlic, and the onion.
• In a large stockpot add the onion and garlic to olive oil and cook until onions have softened and turned a different color.  
• Add the tomato paste, salt, sugar, remaining red pepper flakes, oregano, and white wine (my mom put in the white wine 🙃) 
• Keep stirring this mixture until it becomes quite thick, and saucy .. add the frozen vegetables, cover the saucepan and cook on medium heat for about 5 minutes, till vegetables have softened.

quick tomato sauce my shrimp pasta is ready!

• Start to boil water for the pasta. Please do not forget to add salt to the pasta water (I always do 😉)  
• In a separate pan put some oil, salt, red chili flakes, oregano and put the shrimp on top.  
• Once the shrimp starts curling up and turning pink, flip them and wait for 30 more seconds until they’re done.  Make sure to remove the shrimp quickly as soon as it starts curling as s it gets overcooked and chewy in no time!
• Boil the pasta and strain it.
• In the pot (which has the sauce) mix the pasta, and shrimp and you’re done! 
• Enjoy your yummy meal!  

Whole wheat rotini pasta with shrimp

Pad Thai 🍝

Hey everyone! Today I wanted to share with you all a really yummy noodle dish!I got delayed in posting more as I had my dance exams preparing for that took all my time. Anyway, this yummy noodle dish is Pad Thai! You can find out more about Pad Thai in this article as to how it became Thailand’s popular fast food. When my family and I visited Thailand, pad thai was my absolute favorite dish (this might be because I love noodles a LOT… nothing beats a bowl of good noodles😔)My brother didn’t really like this one that much since I used shrimp in it. I did use a online recipe for this one as well because I had absolutely no idea how to make pad thai, and I didn’t want to mess this one up🙃. I did change the original recipe a little bit, we like our food a little bit spicy🤔. I was practicing my dance with my friends, while cooking and I had made a TON of mistakes, (please don’t look carefully at the slightly overcooked noodles..they still tasted great)definitely not my proudest moments in the kitchen😂. We also don’t have many pictures for you all to see, since there wasn’t any time😭. Anyway, let’s get started! (⌐■_■)

Ingredients

• 1 14 oz. pack of flat rice noodles
• 16 shrimp (the amount of shrimp you add really just depends on how much shrimp you’d like to add, but since only my dad and I enjoy it, we used only 6 shrimps)
• 2 eggs
• 4 cloves garlic
• ½ medium sized onion
• 1 large bell pepper (I used orange, you can use any color you have)
• 1 12 oz. packet of bean sprouts
• cilantro
• 2 green onions
• 1 cup peanuts

Sauce Ingredients

• 3 tablespoons of fish sauce
• 1 tbsp soy sauce (the original recipe called for low sodium soy sauce, but we just used regular soy sauce and it turned out great 😁)
• 2 tbsp brown sugar (the original recipe says 5 tbsps of brown sugar, but that was a lot for our taste buds, so we tasted and were happy with 2 Tbsp)
• 1.5 tbsp sriracha hot sauce
• 2 tbsp peanut butter (the original recipe calls for creamy peanut butter, but I used crunchy peanut butter and it turned out really good too!)

Steps

• Mix the sauce ingredients together (fish sauce, soy sauce, sugar, sriracha, and peanut butter)
• Cut up the garlic, bell pepper, and the onion
• In a pan stir fry the garlic, bell pepper, and the onion
• In a separate non-stick pan scramble the eggs by cracking the eggs, add some salt and keep stirring the eggs as they cook.
• Set the eggs aside in a bowl and you can roast peanuts in the same pan.
• Add a drop of oil onto the pan and add the peanuts to the pan, Roast the peanuts till you see a darker color and some oil specs shining on the peanuts.
• While the peanuts are roasting, boil water for the noodles
• After the water’s boiled, boil your noodles according to the packet
• In a separate pan cook your shrimp by adding them one by one, season lightly with salt and pepper wait for few seconds. Flip them to cook evenly and when they start to turn pink and curl up, they’re done!
• Mix the noodles, sauce, shrimp, and vegetables in a pan by tossing lightly
• Cut up the green onions and cilantro
• Assemble the noodles, with peanuts, cilantro and green onions on top, and your done!
• I like mine with some red chili flakes and a slice of lemon. Enjoy your yummy meal! 🥰

Vegetarian Nasi Goreng🍚

Hey everyone! Today I wanted to share with all of you a really easy fried rice recipe called Nasi Goreng! This dish is from Indonesia, but in Singapore we loved to eat it too! This fried rice is literally a kids dream. There are NO vegetables in this! I mean, there are SOME veggies, but those don’t count… because they’re on the side.  I made this dish the same day that we had a power outage! My dad had to take our lighter and light up the gas so I could cook! Anyway, I had been meaning to make this dish for a REALLY long time and when the day came, I was super excited!

The main thing to making Nasi Goreng is this sweetened soy sauce called ‘Kecap Manis’. Once you make that, everything else is super easy!

Let’s get started!

Ingredients

• 2 cups day-old rice
• ¼ cup Soy sauce
• ¼ cup brown sugar
• 4 eggs
• 2 Tbsp. Oyster sauce
• 1 habanero chili (seeds removed).. I used gloves to deal with this hot pepper!
• 4 stalks Green onions
• Red tomatoes (we didn’t have any, so we used green tomatoes instead)
• 1 pack firm Tofu
• 4 garlic cloves
• 1 Tbsp. Sambal Olek
• Lime wedges for side
• 2 oranges for side
• 1 Cucumber/Green Tomato for side

Steps

• First, add in the soy sauce and brown sugar and continue to stir it until it becomes a thick paste. This is the kecap manis. The sweetened soy sauce should coat the back of the spoon. Keep this separate.
•  After making the kecap manis, chop up all of the vegetables (chili, garlic, and tofu)
• Stir fry the tofu with the 2 cloves garlic, habaero chili, sambal olek, and some kecap manis.
• In a separate pan or you can remove the tofu and use the same pan, add rice, kecap manis, sambal olek, salt and oyster sauce.
• Mix the rice with all of the sauces, and then slowly mix in your tofu.
• 
• Cut up oranges, the oranges are a refresher from all of the spiciness of the Nasi Goreng.
• Once the rice is made, fry the eggs. First add some oil, crack one egg at a time and wait until the yolk in the middle hardens up a little.
• Top the rice with a nice fried egg…………Enjoy your spicy Nasi Goreng! Mine turned out super delicious!!

Also I had used Recipetineats blog post for guidance in making my Nasi Goreng.

Nasi Lemak!🍱

Hey everyone! Today I wanted to share with you all a super yummy Malaysian dish called Nasi Lemak! When I lived in Singapore, this was one of my FAVORITE dishes! I liked it WAY better than the Singaporean classic, chicken rice…that might be because I like a little bit of spice in my dishes😂😜. My family always says that I’m the one in the house who makes things that’s always from around the world…and my brother’s always the one who cooks something Indian😂. It’s like there’s a set thing to cook almost every day! On Tuesdays…something Indian, Wednesdays…something international, and on Thursdays…something with meat in it! 

Nasi lemak is basically a rice dish. It consists of coconut rice, chicken drumsticks, sambal (a paste made of chilies and shallots) with anchovies, peanuts, and some cut cucumbers as sides. ‘Stay Home alert’: We didn’t have cucumbers, so we substituted celery😔😣.  I was SO happy with how it turned out! Of course I made mistakes of course……but I learnt 😉.. oh yeah I did🤣.. I forgot to add salt to rice while cooking………..and I learnt that you can quickly sneak some salt right after cooking when the rice is hot. But we don’t talk about that… yea, we definitely don’t talk about that. 😂 

 ANYWAY, this Nasi Lemak really reminded us all of the ones in Singapore! The only main difference was that since I didn’t know how to make this special chicken that they make, I just used some precooked frozen drumsticks. For my mom (since she’s vegetarian) I made some barbecue tofu!  Tofu was a hit too!!!!!!!!

Let’s get started! (⌐■_■) 

Ingredients  

• 3 shallots 
• 6 small dried red chilies 
• 1 Large dried poblano chili 
• 1 tbsp tamarind paste 
• 4 Tbsp oil
• 2 Cups rice 
• 14 oz coconut milk and water to equal 4 cups of water and coconut mixture 
• 4 eggs 
• 1 pack extra firm tofu 
• Hot sauce 
• Garlic powder 
• Salt 
• Black pepper 
• Frozen chicken wings
• I cup peanuts 
• 1 pack of anchovies in oil

Sambal… 

Sambal is the main part of the dish. Please be courageous as this hot! It’s what gives nasi lemak…… Nasi Lemak! It just wouldn’t be the same without it. Sambal is a really tasty dark thick paste made from red chilis and tamarind paste. 

• First soak the chilies in water for at least 15 minutes. If you are short on time, use hot water to soak the chilies.
• Once the chilies are soft, add in the shallots and chilies into a mixer and make a paste out of it.
•   
• Add the chili-shallot paste into a large pan, and then add in all the oil.  
• Keep cooking the paste with oil until you can see oil around the edges of the paste (this means that the paste can’t absorb any more oil). 
• Add in the tamarind to the paste and keep stirring until it becomes a dark thick paste. This thick paste is your sambal!  

Rice… 

• The rice was the EASIEST part of this dish. All I had to do was add in rice, and the coconut milk and water mixture in the instant pot! Wash two cups of rice and put them in the instant-pot. 
• Add the water-coconut milk mixture to the instant-pot.
• Please don’t forget salt. Please add about 1 tsp of salt.
• Set the instant-pot to the “rice” setting.  
• The instant-pot will make a noise when it finishes, but to give you an idea of how long it takes to cook, the rice takes about 12 minutes to finish up. 
•  

Tofu/Chicken… 

The tofu idea for my mom was kind of a last second idea, so the marinade for the tofu is really simple! For the chicken it was just some frozen barbecue chicken…. because I’m lazy…😂😞 

• Preheat the oven too 400 degrees  
• Mix hot sauce, garlic powder, salt, and black pepper together in a bowl. 
• Chop the tofu into large steaks (yes I like food channel a lot!) . Just cut the tofu lengthwise, and add the hot sauce mixture onto the cut tofu. 
• Once the oven is done preheating, put the tofu and chicken in the oven for 30 minutes.  

Sides… 

  The anchovies, eggs, peanuts and celery are just as important as the rice and sambal! One of the best parts of Nasi Lemak (according to ME) are the anchovies! My brother absolutely hates anchovies. (…he just hates seafood in general, and I have no idea how or why!!) The anchovies and peanuts give a really good crunch to the dish, and a great texture. If you don’t like anchovies, or are vegetarian, you can completely skip the anchovies part.  

• The anchovies were actually easy to make! Since they’re so oily, all I had to do was put them in a pan and wait for them to heat up. If your anchovies end up looking like a big mush… that’s totally fine! The same thing MIGHT have happened to me. After making the anchovies, add them to the sambal (I only put it in half of the sambal because of my mom…).  

• The peanuts was a bit more of a challenge for me because I had chosen the wrong pan. So, when YOU try it out, make sure to use a large pan so that you can turn all the peanuts easily.  The first thing you should do is add a drop of oil (yes, JUST a drop) to the pan. After that, add in a cup of peanuts to the pan, and start to roast them on all sides. The peanuts was a bit more of a fail for me since I had used the wrong pan, but it had still ended up really good!  

• The eggs were pretty easy to make. The first thing to do is to add in some oil in a large pan (the same pan you used for the peanuts would work well) and add in your egg. The next step is to wait. Yes, wait. You have to wait until the yolk seems to harden up. After that just take the egg and put on your egg. If you want a hard yolk (like my brother did because he’s a weird person ), do the same steps but instead of continuing to wait for the yolk to harden up, flip the egg and wait for a couple seconds. Then, just serve on top of the rice!  

• The celery is pretty straight forward. The easiest thing in this dish actually! Just chop up some celery pretty big and serve next to the peanuts.  OR if you have cucumbers .. please use that!!!!!

And you’re done! I hope you enjoy this recipe just as much as I did!  (´▽`ʃ♡ƪ)

Yum!!!

The Vegetarian Nasi Lemak!!

Vegetarian Ramen Soup ! 🍜

Hey everyone! Today I wanted to share with you a…. ramen soup recipe!! I absolutely LOVE ramen and a couple days ago I gave a shot at making it, and it turned out amazing! I actually couldn’t believe that I had made it!! It seemed like it belongs in a restaurant!  I know ramen soup seems like a super hard dish to make, but it really wasn’t that hard!

The main thing to making ramen soup is letting the broth cook slowly. The more it cooks, the better it’ll taste .

Another tip for making a good broth is to use fresh HERBS! Herbs will give the broth a really nice freshness that will make your broth taste AWESOME! Lemongrass, Thai basil, cilantro (kaafir lime leaves ..which we did not have 😞 ) go really well in the broth.

What are you waiting for? Let’s dive right in! 🤗

Ingredients

• 1 Tbsp. vegetable oil
• ½ onion
• 2 cloves garlic
• ½ inch ginger
• ½ cup soy sauce
• 8 cups water
• 1 tsp red chili powder
• ¼ cup rice vinegar
• ¼ cup oyster sauce
• 1 tbsp vegetable bouillon
• 1 tbsp toasted sesame oil
• 2 tbsp lemongrass paste
• ½ cup shiitake mushrooms
• 1 carrot
• 1 celery stalk
• 12 oz pack Firm silken tofu (I had breaded tofu, but normal tofu would taste just as well 🙃)
• 1 cup sugar snap peas
• Thai basil (garnish)
• 1/2 cup chopped bok choy
• 7 packs ramen noodles (we like millet and brown rice ramen)

Steps

• First chop your onion, garlic, and ginger finely.
• In a large stock pot stir fry the onions, garlic, and ginger in vegetable oil until lightly brown and start to caramelize.
• Add in water and lemongrass to the browned onions, garlic, and ginger.
• Then add in the soy sauce, oyster sauce, rice vinegar, vegetable bouillon and red chili powder.
• Cover the stock pot and let it simmer for about an hour.
• While the broth is cooking, you can get started on chopping the rest of the vegetables and tofu.
• As the broth finishes cooking, add in toasted sesame oil and the chopped vegetables.
• Add in the vegetables that can withstand some cooking like shiitake mushrooms, celery, carrots and tofu. Simmer for 15-20 minutes. Make sure to taste test to adjust the salt or the spice as per your liking.
• Vegetables like sugar snap peas, broccoli and bok choy cook really quickly, so add them in the last 2 minutes before shutting the heat of the broth.

• Once the broth is almost done, start to boil your water for the noodles (this will take around 10 minutes), so the water for ramen should be started ahead of time, before finishing the broth.
• Once the water is boiling, add in the ramen and wait for 5 minutes until done
• Chop up the thai basil and cilantro for garnish.
• Serve by first adding the noodles,
• 
  
• then the broth,
• 
• and lastly the garnish.
• 
• Enjoy!!

Super Easy Vegetable PIZZA 🍕

Hey everyone! Today I wanted to share with you a really easy and simple pizza recipe! I know when you first think of making pizza you probably think that it’s SUPER hard, but it’s really not that hard! If I can make it, you DEFINITELY can. I had made SOME mistakes…. such as spreading cornmeal/semolina on the baking tray and burning it in the oven….. but we DEFINITELY don’t talk about that!

Yup let’s leave it at that…😉😂

The first thing to making pizza is making the dough and that’s the easy part. I had started mine a day before, but you could also make yours in the morning (if you’re planning on having pizza for dinner). My mom always makes whole wheat pizza but when I bake, I get to make mine with white flour. Well! I should learn with the ‘real’ deal …right?

I think that making the dough is the easiest part of making pizza, because after making the dough, you have to do a LOT of things that seem easy but end up being taking more time than you anticipate …. I learnt that the hard way but I made it by dinner time. So, make sure that you start ahead of time, so you don’t have to rush.

Anyway, let’s get started! ༼ つ ◕_◕ ༽つ

Ingredients

• 2 _^1/4 tsp active dry yeast
• 1 tsp salt
• 2 Tbsp olive oil
• ½ Tsp brown sugar
• 1 ½ cups warm water
• 3 1/3 cups all purpose flour
• 1 ½ bell peppers (any color you would like. I had chosen green, orange, and yellow…)
• 1 red onion 🧅
• ½ cup cherry tomatoes 🍅
• 2 cups hand grated cheese 🧀 (mozzarella would be best… but quarantine kitchen!…. I had to use cheddar…just as good 😉 )
• 1/4 cup olives
• 1/2 cup Tomato sauce/Pizza sauce/Ragu
• Semolina

Dough…

• In a large bowl, dissolve the yeast and brown sugar in water and let sit for around 5-6 minutes
• Stir the salt and olive oil into the yeast solution
• In a large bowl add the yeast solution and 2 ½ cups of the flour
• Knead in the rest of the flour until the dough is not sticky (I had to add in about 1/4 cup extra flour that was not in the original recipe)
  • 
  • 
  • 
• Knead till the dough become smooth and springs back when you lightly poke a finger in the dough. Another sign that pizza dough is knead well is if your hands are as clean as when you began. It was a lot of fun to knead the dough with my hands.
• Place dough in a well-oiled bowl, and cover it with cling wrap
• Leave it in your fridge overnight (or for a couple hours at room temperature if you made it in the morning)
  • 
  • 
• Punch down the dough and form a large smooth ball
  • 
• Once you’re ready, roll out the dough into a circular shape (or something like a circular shape 😜)

Toppings

This is the hard part…

• Preheat the oven to 550 degrees or as high as your oven can go
•  Chop up the onions, bell peppers, cherry tomatoes, olives
• 
• On a baking tray, spread cornmeal/semolina, if you don’t ………..the pizza will stick, and you DON’T want that to happen… 
• Put the rolled-out dough onto the pan (which should have a LOT of cornmeal/semolina spread)
• Put some tomato sauce on the dough
• 
• Add the toppings: cheese, and vegetables on the pizza
• 
• Carefully put the pizza in the oven for around 10-12 minutes. Keep an eye on it… basically it is done when it looks ready 😊
• 

• Enjoy your yummy pizza!!!!!

My mom was so happy that she wanted to take a picture of the crust since the outside was crisp and the inside was really nice and soft…..

I hope you will love this pizza just as much as we all did!!

Upma

Hey everyone! Today I wanted to share a recipe that my brother had made a couple days ago. It is a really delicious dish…. it is quite technical to make but the result is amazing!! My whole family really loves this dish, and my brother had decided to give a go at making it…

 So what is this amazing dish called? It is……… (drumroll please 🥁) Upma!!! Upma is a dish made up of semolina (sooji), and some vegetables.Upma is mainly made in the southern part of India…even though my family are from the northern part of India, we still really enjoy it…. also we like it soft and enjoy it with Sambhar and podi.

Lets get started ༼ つ ◕_◕ ༽つ…

Ingredients

• 1 2/3 cups Semolina (sooji)
• lemon juice
• 6 cups Water
• 1/2 cup frozen mixed vegetables (yes! he likes to take all shortcuts)
• 1 large white Onion
•  1 inch Ginger
• 5 Fistfuls peanuts…. make that 1/2 cup…. my brother thinks he can cook like my Mom!
• 1 tsp. Asafoetida (Hing)
• 2 tsp. Black Mustard seeds
• Curry Leaves from 2 stalks
• 2 Tbsp. Roasted Chana dal
• 2 Tblsp dried Urad dal (wash and dry before adding)
• 2 dried red chilies
• 3 Tbsp sunflower oil
• 1 tsp Ghee
• Salt (to taste)

Steps

1. Cut all of the vegetables… or only chop ginger and onion and use frozen vegetables like the bro..👻
2. Roast the peanuts until crispy brown in a pan. You can use cashews also..
3. Put the peanuts into a bowl once roasted.
4. Roast semolina in the same pan.
5. 
6. Take another pan and put oil into it.
7. Put all of your spices and all of the dal into the new pan (Asafoetida (Hing), Black Mustard seeds, salt, curry leaves)
8. 
9. Put your cut onions and ginger into the pan
10. Add all of your vegetables to the pan (corn, peas, carrots, beans).
11. 
12. Cook them for 10 minutes on medium heat.
13. Add semolina to the veggies.
14. Lower the heat.
15. Add 5 cups of boiling hot water and some lemon juice, and keep stirring to ensure proper mix. This is most important step. If you don’t do this properly (like my brother…), you’ll get big chunks of semolina in your upma, and you do NOT want that to happen.
16. Cover and cook for 5 minutes until all of the water has been absorbed by the semolina.
17. Add in the peanuts and cilantro and the spoon of ghee into the upma……..
18. Enjoy your delicious meal!!

The final product!!… we had leftovers for perfect breakfast too!

I hope your family loved this dish just as much as my family did!! 😄😁

Lemon Pepper Egg Wraps

Hey everyone!! This recipe is a delicious one that I had made a couple days ago. In fact, this is actually the recipe that I had made the same day I had made mug cakes! I had used egg whites for my parents wraps and then used the yolk for desserts! Quarantine at home means lesser trips to grocery store and that means use of ingredients should be wise!! My parents were very proud of me for using eggs like that, without wasting anything. My brother👻 said that he would have liked egg whites too cause then he would get an extra mug cake all for himself🤣

Egg wraps are very easy and simple to make. All you have to do is prepare some veggies and some eggs, and BOOM – egg wraps practically done! Feel free to use veggies that are in your refrigerator. I really liked these rolls (not just because I made them) but because of the seasoning on the vegetables and egg, lemon pepper seasoning!  My family loved these rolls, and yours will most likely love them just as much!

Ingredients

• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 2 Bell peppers
• 1 carrot
• 4 eggs
• Salt (to taste)
• Lemon pepper seasoning (use liberally)
• 9 Rotis …. we had used a rotimatic (if you have any tortillas, you can use them 😀)
• 1 large onion
• ½ inch ginger
• Half a potato
• 1 Tbsp. sunflower oil

Steps

1. Chop up all of the vegetables (bell peppers, carrots, onions, ginger and potato)
2. Start to heat up a pan and put some oil on it
3. Put all of the vegetables in the pan once the pan is hot (start with the potato …. because my Mom told me that it takes the longest to cook).
4. Season with salt, and lemon pepper seasoning
5. Let the vegetables cook on low to medium heat for 20 – 30 minutes
6.  While the vegetables are cooking, on a separate non-stick pan, crack open the eggs, and start to fry them (If you would like to make mug cakes afterwards like I had, save the egg yolks for later)
7. After frying the eggs, season them with lemon pepper seasoning
8. Wrap up the veggies, and eggs in the rotis (or tortillas if you have them)
9. Enjoy your delicious egg roll!

The final product

Mug cakes!

Hey Everyone! Today I wanted to share a super easy mug cake recipe!!! I absolutely LOVE mug cakes, and one day I was scrolling through YouTube, and found an AWESOME mug cake recipe! I automatically decided that I was going to try it.  So, when it was my time to make dinner last week, I tried this recipe for dessert….and it turned out to be an automatic hit! I had tweaked the original recipe a little bit by adding some milk. My brother especially loved it, he couldn’t wait for dessert! This recipe uses simple ingredients that you most likely have in your home right now! What are you waiting for? Let’s start…

Ingredients

• 1 egg yolk
• 1 Tbsp melted oil (I replaced butter because we were out of it…. remember… quarantine kitchen!)
• ¼ Tsp vanilla extract
• 1 ½ Tbsp brown sugar
• 1/8 Tsp salt
• 3 Tbsp whole wheat pastry flour (Aata…. again we were out of all-purpose flour!!)
• ¼ Tsp Baking powder
• 2 Tbsp chocolate chips (yum!)
• 1 Tbsp Milk

Steps

1. Mix the egg yolk, vanilla extract, brown sugar, and salt until it becomes into a nice brown, slightly runny batter in a large mug
2. Add flour, baking powder, milk, and chocolate chips (the milk adds a nice fluffy texture to the cake)
3. Mix everything until it turns into a nice thick batter
4. You can add some extra chocolate chips on top to give it some extra chocolaty flavor
5. Microwave the mug batter for 1 minute
6. Enjoy your yummy mug cake!

It may not look that pretty, but trust me…….the taste is to die for!

Here is the original video that I had seen.

I hope all of you enjoy this delicious mug cake recipe as much as my family did!!

Instant Pot Chhole

Hey everyone!! This recipe is a very popular dish in many Indian households, and is especially popular in my house. Last week my brother attempted to make it and it was a big hit in our house.

So what is this extremely popular dish? It is….chhole of course! Chhole is an Indian dish which is basically chickpeas (garbanzo beans) in a spicy gravy. Many Indians like to eat it with some fried bread and call it “Bhature” My brother attempted to make this dish, and it was actually quite delicious! Of course… he only accidentally burnt part of a spatula off… but we don’t talk about that…or do we?

Chhole

Ingredients:

• 1 1/3 cup dried chickpeas
• 1 tea bag
• 4 cardamom pods
• 1 small cinnamon stick
• 1 large onion (large cubes)
• 2 inches of ginger
• 5 cloves of garlic
• 1 heaping Tbsp tomato paste
• 2 tsp cumin seeds
• ½ tsp asafoetida (Heeng)
• 2 bay leaves
• 2 tsp Garam masala
• 1 tsp red chili powder
• 2 tbsp coriander powder
• 1 tsp turmeric powder
• 2 tsp Dry mango powder
• 1 tsp Sabji powder
• Salt (to taste)
• 2 tsp Chana masala
• Fresh Coriander
• 2 tsp. Kasuri methi
• 2 Tbsp sunflower oil for frying masala

Steps

1. Soak chickpeas overnight
2. Boil the chickpeas with salt, cardamom, the tea bag, and cinnamon for 40 minutes in an instant pot or a pressure cooker
3. Blend onion, ginger, garlic, and tomato paste into a fine paste
4. Heat oil in a large pan
5. Add cumin seeds, asafetida, and bay leaves (let them brown for a minute)
6. Don’t forget to burn part of your spatula at this point!! (just kidding 😝)
7. Add garam masala, red chili powder, coriander powder, turmeric powder, and salt
8. Add the paste to the pan and sauté for for 20 minutes on medium heat (use a nonstick pan)
9. Add the masala that you have made to the chickpeas along with 3cups of water, sabji powder, chana masala, dry mango powder and salt (remove the tea bag)
10. Pressure cook in the instant pot for 30 minute
11. When safe to open add crushed Fenugreek (methi) and fresh coriander
12. Serve with onions (seasoned with salt and lime juice)

The infamous burnt spatula!!

The Leftovers….

Of course Mom had to make Bhature the next day

Bhature made healthier using Aata recipe coming soon on Charche Chauke Ke…