EGGLESS COFFEE & PEANUT BUTTER MUG CAKE

I just loved the idea of a mug cake. They are quick to make, get assembled fast and cooked in even less time, taste great and are just enough to satiate your immediate sweet cravings. And what more they are a one portion serving so no leftovers. ( That's great, I have a complete aversion for leftovers, just don't want them. You can always make a fresh batch). And the best part you can play so much with the flavors and combinations to make your own. Now this here is my first attempt at a mug cake so it looks a little messy, pardon me for that.

This quantity serves 2. So you either halve the ingredients and make separately in two separate mugs or you make it all together and divide it in two mugs, use your discretion for whichever method you find convenient. I have made in 2 separate mugs and hence used exactly half the quantity in each mug.

EGGLESS COFFEE & PEANUT BUTTER MUG CAKE

INGREDIENTS

Coffee + hot water	1 tsp + 2 tbsp
Ripe banana	1 no
Peanut butter chunky	2 tbsp
Salted butter	2 tbsp
Milk	2 tbsp
Refined flour	4 tbsp
Baking pdr	¼ tsp
Sugar	2 tsp
Cinnamon pdr	2 pinch
Dark chocolate roughly chopped in chunky pieces	2 tsp

METHOD:

1.       In a microwave safe mug add in the banana and mash it well. Even if the bananas are over ripe and have crossed their prime, may be turned a little dark, that's ok, it does not matter, you would'nt make out the difference in the final outcome.

2.       Now to it add salted butter, peanut butter, sugar, coffee concoction, cinnamon pdr.

3.       Mix all together with a fork and also mash all to incorporate.

4.       Add in the flour and baking pdr and mix it lightly.

5.       In case you find the mix too thick add in a little milk and incorporate.

6.       At this stage if you have made it all together then divide it equally into 2 mugs.

7.       Microwave each mug at high for 1 min.

8.       Incase you find the centre still wobbly and wet then put it in for 30 sec more. Dont micro too much or the end product may turn tough and rubbery.

9.       Remove and sprinkle the chocolate over while it is still hot.

10.   That will help the chocolate to melt a little.

11.   You can also incorporate the chocolate into the batter and garnish with a little on top before you microwave.

12.   It tastes best when served warm.

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AMBYACHI SANDANE / STEAMED MANGO CAKE

Sandane (सांदणे) is a very authentic preparation from the coastal region of the konkan belt Guhagar - Ratnagiri. This is something that  I have grown on. During the summer holidays when we used to visit our native place...that was the time when there was abundance of mangoes and jackfruits in our house and my ajji (granny) used to make them for us as kids. Such delicacies taste the best when made on a chuul / chulha (earthen stove).

Sandane is a kind of a steamed cake made using either mango pulp, jackfruit pulp or banana mash. The best from the lot which I completely drool over is the one made from jackfruit. It is to be eaten warm with pure home made ghee poured over and dipped in coconut milk  sweetened with jaggery. Aahhhh....bliss....fond childhood memories.

Coming back to it, here in the form of Sandane I have tried .....to recreate my childhood.....a slice of my life....

AMBYACHI SANDANE / STEAMED MANGO CAKE

INGREDIENTS

Alphonso mango (pureed)	2 cups
Rice flour (coarse) / Idli Rawa	1 cup heaped
Jaggery	¾ cup
Scraped fresh coconut	¾ cup
Water	1 cup or less approx
Salt	1 pinch
Soda or eno fruit salt	1/2 tsp
Elaichi pdr / cardamom pdr	1/8 tsp
ACCOMPANIMENT
Coconut milk (thin)	1 cup
Jaggery	T.T.

METHOD:

1.       Dry roast the coarse rice flour till it changes colour and it becomes easy to move around in the pan. Dissolve the jaggery in the water.

2.       Mix together well all the ingredients except the soda / eno and the accompaniment ingredients. Make sure you use little less water than the given quantity. Check the consistency. Add more water only if required. It should be of pouring consistency but not runny. Keep it covered for 30 min for the idli rawa to absorb moisture and bulk up.

3.       Apply oil or ghee on a plate or use a dhokla stand if you have.

4.       Dissolve the soda / eno in a very little water and put it in the batter. Mix well and immediately pour ladlefuls of the batter in the plates.

5.       Steam them in a steamer for 15 – 20 min till cooked and a knife comes out clean when poked in the centre of the sandan.

6.       Remove from the steamer and invert the plate and allow it to cool.

7.       Make sure you pass a knife around the edges of the plate so that the sandan will be loose from the sides.

8.       Now invert the plate and try to remove them intact and whole. Sprinkle some elaichi pdr on top.

9.       Dissolve the jaggery in the coconut milk. Pour melted ghee on the sandan and serve them with sweetened coconut milk. You can also add elaichi pdr / cardamom pdr to the coconut milk.

Using the same method and ingredients you can also make fansachi (jackfruit) sandane and kelyache (banana) sandane. just replace the mango pulp with jackfruit or banana pulp.

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FIJIAN HONEY CAKE

This recipe was published in Mumbai Mirror and it looked very interesting, a must try. I used plain granular sugar in it but the colour of the cake would be enhanced if brown sugar is used. So here it is.

FIJIAN HONEY CAKE

INGREDIENTS

Refined Flour / maida	1 ¼ cup
Sugar	½ cup
Honey / madh	½ cup
Curd / dahi	½ cup
Egg	1 no
Baking soda	½ tsp
Cinnamon pdr / dalchini pdr	½ tsp
Clove pdr/ allspice / lavang pdr	¼ tsp
Nutmeg pdr / jaiphal pdr	¼ tsp
Ginger pdr / soonth	½ tsp
Salt	A pinch
Almonds slivered / thinly sliced	6 – 10 nos

 

METHOD:

1.       Grease and line a loaf tin or even a cake tin will do. You can also line it with butter paper.

2.       Put all the ingredients together and beat well.

3.       Add ¼ cup soft butter if you like but then do not add the salt as the butter already has salt in it.

4.       Pour into the prepared cake tin. Smooth out the top.

5.       Sprinkle almonds on top. You can also add raisins.

6.       Bake in a preheated oven at 170° C for 45 min.

7.       Poke a toothpick in the center. If it comes out clean then the cake is done.

8.       Allow it to cool for 15 min in the pan. Loosen out the edges and invert it out.

9.       Cool completely on a wire rack.

TUPACHYA BERICHA CAKE

Have you make clarified butter/ ghee/ toop at home? If you have then this recipe is going to be really very useful for you. I have always seen my mother make toop at home. Getting up in the morning with the smell of freshly prepared bubbling ghee is etched in my memory, because the fragrance you just cant miss.

When you make ghee at home you will notice the browned residue at the bottom of the pan. They are the caramelized milk solids after the fat separates and floats on top. This caramelized residue is called tupachi beri / beri. You can make this beri useful by making a sweet cake as given below or a savory cake.

TUPACHYA BERICHA CAKE

INGREDIENTS

Tupachi beri	½ cup
Rawa / semolina	1 cup
Sugar	¾ cup
Milk	1 cup
Cardamom pdr./ elaichi pdr / velchi pdr.	½ tsp
Eno / soda	1 tsp

METHOD:

1.       Mix together all the ingredients except eno / soda. Pass it through a blender so that it gets even and smooth consistency.

2.       Keep this prepared mix covered for 30 min so that the semolina absorbs the moisture.

3.       Just before baking add the eno and again pass it through a blender for it to mix evenly.

4.       Pour in a cake tin and bake in the oven for 10 min at 170°C.

5.       Or microwave high for 4 min and low for 4 min.

TIP:

1.       This cake gets cooked very fast so keep a watchful eye on it.

2.       Since the beri used in it is a by product of the ghee making process there is no need of adding butter to the batter.