Quinoa Chocolate Mug Brownie


So I am back home to Bangalore. Like every time, I am back with some amazing memories with my family and friends, lots of promises made about keeping in touch and visiting at leisure, a reasonable break from mother chores of feeding and putting the daughter to sleep, suitcases bursting at their seams thanks to my shopping excesses and very tired legs thanks to all the meeting and shopping. Finally, after so many years, I am at peace with the fact that Bombay is no longer home and I am a guest here after all.


Today’s dish is a quick microwave mug cake. I never bought a microwave but always end up getting on my kitchen counter thanks to the house owners. I use it rarely and that is when I am sleepy and tired and need a quick fix. This brownie worked perfectly for my ‘cranky after a flight’ daughter and me. It tasted warm and fudgy which, in the cool and rainy Bangalore weather, seems like a blessing.

Protein – Quinoa

Recipe from here

Serves 1


Quinoa flour              1/4 cup

Sugar                           1/4 cup

Cocoa powder            2 tbsp

Oil                                 2 tbsp

Milk/ Water                2 tbsp

Pinch of salt


  • Mix all the dry ingredients in a mug
  • Add the oil and milk to form a dough
  • Microwave for 1 minute and check to see if it is done i.e. springy on top and gooey inside. Else microwave for another 20 seconds
  • Enjoy!


This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Lemon Tea Cake


Some recipes you bookmark to try later and others tempt you so much that you rush to your kitchen, make it at the earliest and rest only after you have sunk your teeth in a slice. This dish is one of the latter. It was made by Valli earlier in this Bake-a-thon and I saw it and have been salivating ever since.

To add to it, my mother-in-law was due for a visit last weekend and I needed an eggless recipe to bake for her. So I picked this recipe immediately and she was also pleased that this one was a whole wheat flour cake. Needless to say, I scored some major brownie points with my mother-in-law in addition to stuffing my face with all the cake. What more to ask for?

Recipe from here.

Makes one 7″ loaf


Sugar                              3/4 cup

Curds                              3/4 cup

Oil                                    1/4 cup

Lemon juice                  2 tsp

Zest from one large lemon

Baking powder             3/4 tsp

Baking soda                   1/2 tsp

Whole wheat flour       1 cup



  • Preheat the oven to 185C
  • Powder the sugar finely in a blender
  • Squeeze the juice from the lemon and grate the required lemon zest
  • In a medium bowl, add the sugar, curds, oil, lemon juice, lemon zest, baking powder and baking soda and mix well
  • Set aside for 5 minutes and the mixture will froth a little
  • Grease the loaf pan and line it with parchment paper
  • Add the flour gradually to the mixture and combine well
  • Pour the batter into the pan and bake for 25-27 minutes or till the tester comes out clean
  • Cool completely before slicing
  • Enjoy it with some tea!







This is part of the Bake-a-thon 2016

Carrot Cake


Despite baking regularly for around 4 years now, I have yet to make a good carrot cake. I tried quite a few recipes but with mediocre results. Then two things happened – one, I got this amazing recipe and secondly I got those lovely long and thin red carrots for the first time in Bangalore. Usually we get the small and thick orange ones which are great for adding in salads and mixed veggies but fall short when it comes to the dessert  department. This is also the reason I have never made the amazing gajar ka halwa as yet.

Anyways, back to the carrot cake. This one turns out so soft, so moist and so flavorful. It has the perfect sweet taste without being too overpowering and it lets the carrot shine through and through. The daughter loves it, the husband loves it and I am simply drooling. I made it yesterday and it is already finished. Yes, I am gaining weight this week so that I can make the traditional weight loss resolution for the new year. So here goes –

Recipe from here

Makes one 10″ cake


Sunflower / rice bran oil               3/4 cup

Granulated sugar                             1 cup

Eggs                                                      2

All purpose flour                              1 cup + 2 tbsp

Baking powder                                   1/2 tsp

Baking soda                                         1/2 tsp

Cinnamon powder                             1/2 tsp

Salt                                                          a pinch

Grated carrot                                        1 cup

  • Preheat the oven to 175C
  • Grease a 10″ round pan and line with parchment paper
  • In a large bowl, beat the oil and sugar together for 2 minutes with a hand mixer
  • Add the eggs one by one. Ensure the first egg is fully combined with the oil mixture before adding the second one
  • Stir the flour, baking powder, baking soda, cinnamon and salt in a separate bowl to mix
  • Add the flour mixture into the oil mixture and beat them together
  • Fold in the grated carrots to ensure they are fully combined into the cake batter
  • Pour the batter into the pan
  • Bake for 35-40 minutes or till the toothpick inserted comes out clean
  • Remove from the oven and let cool in the pan for 10 minutes
  • U mould the cake and cool completely on a wire rack
  • Enjoy!



This is part of the Bake-a-thon 2016

Classic Chocolate Cake


There are few things more comforting that chocolate cake….very few things. This is my third and final recipe from the Top 100 recipes.

I followed the recipe completely. The only change was that I halved the recipe. It turned out so well.


Unsalted butter          1/3 cup

Granulated Sugar      1/2 cup +  5 tbsp

Eggs                               2

All purpose flour       1 cup

Baking cocoa               1/4 cup

Baking soda                1/2 tsp (heaped)

Salt                                 1/2 tsp

Milk                                1/2 cup + 3 tbsp

Confectioners sugar  to sprinkle

  • Cream butter and sugar till light and fluffy
  • Add the eggs one by one and beat the mixture till smooth
  • Mix the dry ingredients – flour, cocoa, baking soda and salt – together in a seperate bowl.
  • Add the dry ingredients and milk alternatively in two halves. 
  • Mix to a smooth batter after each addition.
  • Preheat the oven to 175C
  • Grease a loaf pan and line it with parchment paper.
  • Pour the batter into the pan and bake for 30-35 minutes.
  • Cool completely 
  • Enjoy!


This is my post for the Blogging Marathon under the theme – Top 100 Dishes.


Check out the Blogging Marathon page for other marathoners doing this BM. 


Classic Fruit Cake


I can’t believe that I have successfully completed the Bake-a-thon. One whole month of various bakes has been amazing. I must admit it looks nothing like I had planned – I wanted to include the pineapple upside down cake which has been on my to-do list forever. I wanted to try out lasagna which also is long time pending. But due to various reasons, I couldn’t do quite a few dishes of what I had originally planned. But I tried other dishes that I had no idea about. So it’s not all bad.

This fruit cake is for my husband. He loves this cake and has been asking me to make it. During his growing up years, his neighbor was the owner of an Iyengar Bakery. So you can imagine the fun treats the husband was privileged to. Ever since, he has his self made tradition of getting a fruit cake every Christmas. We didn’t find a good one this year and so he kept bugging me and finally I relented. This cake is also a small thank you to him for being very understanding and supportive during this month. 

I admit I wasn’t as prepared as I was hoping to be to be able to blog thrice a week. Quite a few dishes and posts were left to the last minute and I was frantically rushing all around. The husband was sweet enough to come early from work and take care of the daughter so that I could blog in peace. The best part was him asking me before eating anything – “Have you clicked all the pictures you need? Can I eat this now?” 

This recipe is from the TV show – Baking with Anna Olson. It’s easy and the cake turned out delicious. I did not use alcohol but replaced it with tea. Was still good! So here goes –


Mix dried fruits and candied peel                      2 1/4 cups

Strong tea                                                                   1 1/2 cup

Unsalted butter, at room temperature              1/3 cup

Brown sugar                                                               1/3 cup

Egg                                                                                 1

All purpose flour                                                       1 cup

Baking powder                                                           1/2 tsp

Pecans / Walnuts, chopped                                    1/3 cup


  • Boil a cup and half of water and dip three teabags in it to make the tea and set aside to cool.
  • Take the dried fruits and candied peel in a bowl and add one cup of the cooled tea and mix well.
  • Refrigerate the other half cup of tea.
  • Keep the mixture covered with cling wrap overnight. Do not refrigerate.
  • The next day, preheat the oven to 150C
  • Remove the tea from the fridge and let it reach room temperature
  • Take butter and sugar in a bowl and beat them till they are light and fluffy.
  • Add the egg and beat it again.
  • Sift and add the flour, baking powder and salt to the butter mixture.
  • Drain the tea from the soaked dried fruits and add 1 tbsp of it to the mixture.
  • Add the pecans/ walnuts.
  • Add the soaked dried fruits and mix well.
  • Grease a 9″ loaf pan or 7″ round pan generously
  • Pour the batter and bake for 80 minutes.
  • Once the cake is removed from the oven, take a brush, dip it in the tea and brush it on the cake.
  • Repeat it two more time within an hour.
  • Let the cake cool completely.
  • Remove the cake form the pan after it has fully cooled
  • Enjoy!


  1. The original rexipe uses alcohol but I have replaced it with tea. If you want to use alcohol use brandy, sherry or rum.
  2. If you are using walnuts instead of pecans, then add some sugar to the tea mixture after you remove it from the refrigerator. The strong tea tends to dilute the sugar in the cake.
  3. Dried fruits and candied peel include raisins, candied ginger, candied orange peel, candied lemon peel, glazed cherries, etc. you can also add dried apricots, prunes and dates.


This is part of the
Bake-a-thon 2015 


Nutella Chocolate Mug Cake 

I am not a frequent mug cake person. I picked this theme for the Blogging Marathon this month  to explore this further. So I have been making 2-3 mug cakes every week now and the daughter is happily used to it.

Nowadays she points to the oven and goes – “Amma, suthi suthi” (round and round in Tamil)because that’s how the cups in the microwave oven go). Now I am stuck! 

So here is one of her favorites –


4 tbsp all-purpose flour

2 tbsp. unsweetened cocoa powder

¼ tsp. baking powder

3 tbsp. granulated sugar 

⅛ tsp salt

5 tbsp milk

2 tbsp. vegetable oil

1 tbsp Nutella 


  • Mix together all the dry ingredients in a large mug (14oz)
  • Add the milk and oil until all ingredients are combined and there are no lumps in the batter.
  • Add 1 tbsp. of Nutella in the middle of the batter. Just drop it in the middle. 


  • Microwave for 1-2 minutes
  • Enjoy!


  1. A large mug is necessary for this since the cake will rise quite a bit
  2. I needed 2 minutes in the microwave since mine was set at 540W. If yours is at 700W or more than I think 1 minute should suffice.


This is my entry for the Blogging Marathon hosted by Srivalli. 

Check othe Blogging Marathon page for other marathoners doing this BM