The current lockdown has got many of us making peace with the kitchen and trying new recipes. Here are some simple hacks for you, with recipes that need minimal effort and fewer groceries.
3 INGREDIENT CHOCOLATE CAKE
This popular, quick and easy recipe lets you whip a delicious cake at home in just 10 minutes with only 3 ingredients.
2 packet biscuit
1 cup milk
¾ tsp. baking powder
Grind them well in a mixer
Add ¾ tsp baking powder, mix well
Add 1 cup milk, mix well (add 1 spoon sugar, optional)
Grease the cake tin with butter or oil
Pour the batter in the tin
Bake in the microwave for 5 minutes
Garnish with Choco-chips or add chocolate syrup on the top (optional)
Avocado and Mango Chaat Ceviche
Fresh Mangoes- 500gm
Avocado - 500gm
Water chestnut (tinned) - 150gm
Boiled potato - 150gm
Corn on the cob - 1 no.
Sorrel - 25gm
Sango radish - 25gm
Mustard cress - 50gm
Pea shoot - 30gm
Sea salt flakes - 05gm
Mixed root chips - 100gm
Extra virgin olive oil - 10ml
Yuzu juice - 200ml
Onion chopped - 50gm
Ginger chopped - 25gm
Green chilly chopped - 05gm
Preserved lemon - 15gm
Honey - 200gm
Black salt - 04gm
Tabasco - 10ml
Start with the dressing first. Take chopped onion, ginger, and green chilli in a blender and add enough water to blend it to a runny consistency and blend.
Strain and collect the water for usage.
Finely chop the preserved lemon and keep aside in a mixing bowl.
Add honey, black salt, yuzu juice and strained water to preserve lemon and whisk to combine all the flavours.
Strain and refrigerate the dressing to keep it chilled.
Roast the corn on direct flame and take out the kernels.
Cut potato into cubes and fry in ghee to a crisp texture.
Cut mango, water chestnut, and avocado into cubes and refrigerate to chilled temperature.
Combine cubes of all the vegetables and fruits in four chilled serving plates.
Top up with roasted corn kernels and pour the dressing equally in four plates.
Garnished with microgreens and mixed root chips.
Add a drizzle of extra virgin olive oil and Maldon salt flakes.
- Tang Magazine