Peanut Butter Coffee Cake

Peanut butter coffee cake

Peanut Butter Coffee Cake
Recipe source:Monique

2 cups all-purpose flour
1 tsp baking soda
½ cup brown sugar
½ cup white sugar
½ tsp salt
8 tbsp melted butter
½ cup creamy peanut butter
1 eggs
1 cup plain coffee
2 tsp vanilla essence
½ cup buttermilk (2 tbsp yogurt + enough water)

Mix flour and baking soda and keep aside.
In a large bowl, whisk butter, peanut butter and coffee until mixed well.
Add sugars, vanilla and eggs and whisk again.
Add flour and mix.
Add buttermilk and mix lightly to combine. Don’t over mix.
Pour batter into a greased baking pan and bake in a preheated oven at 160 degree Celsius for 30-35 mins.
Let cake cool in pan for 5 mins and then invert on a wire rack and cool completely.
Use frosting of your choice or drizzle melted chocolate on top.
Slice and serve.

Paenut butter coffee cake 1


Deviled Eggs with Yogurt

Devilled egg

This doesn’t mean you don’t use mayo at all…use half mayo and half Greek yogurt or hung yogurt…

Deviled Eggs with Yogurt

6-8 boiled eggs
1 tsp Dijon mustard
2 tbsp mayonnaise
2 tbsp hung yogurt
Salt to taste
½ tsp black or white pepper powder
½ tsp chili powder or paprika for garnish
Chopped spring onion to garnish

Boil eggs and let them cool. Peel and keep aside.
Cut the eggs into two with a sharp knife or a piece of thread.
Place the yolks in a small bowl. Actually you will need only half of the total yolks.
Mash nicely with a fork
Add mayo, yogurt, mustard, salt and pepper and mix well.
Add more yogurt if required to get a smooth and thick texture.
Place the egg whites on a serving dish. You can either pipe the yolk mixture or use a teaspoon to fill the egg white.
Sprinkle chili powder and spring onion and / or chopped capsicum for garnish. Can be served cold.
Serve and enjoy.

Easy Mushroom Biryani

Mushroom Biriyani

Easy Mushroom Biryani

1 cup basmati rice
2 cardamoms
2 cloves
2 pieces cinnamon
1 bay leaf
½ tsp shahjeera

For masala:
250 gms button mushroom
2 onions sliced
2 tbsp ginger garlic paste
2 green chilis
½ tsp chili powder
¼ tsp turmeric powder
½ tsp garam masala
Few curry leaves
4 tbsp coriander leaves chopped
2 tbsp mint leaves chopped
4 tbsp yogurt
Salt to taste
3-4 tbsp fried onions and cashewnuts for garnish

Wash mushrooms and cut into 4.
Heat oil in a pan and add sliced onions, green chilis and curry leaves and saute till onions are almost brown.
Add ginger garlic paste and stir till raw smell goes.
Add chili powder, turmeric powder and garam masala and mix well.
Add mushroom and yogurt and stir. Cook covered for few minutes.
Add coriander and mint leaves and mix well.
Cook till water evaporates and gravy is thick.
Meanwhile, wash rice and boil 1 ½ cups of water.
In a tight lid fitting pan add 2 tbsp oil.
Add whole spices and stir for few seconds.
Add rice and hot water.
Add little salt.
When the water boils, lower the flame just so the water simmers.
Cook covered for 10 mins.
Open after 10 mins and fluff the rice with a spoon and take off fire. Keep covered for some time.
Take a serving bowl and alternate rice, mushroom masala and fried onions.
Garnish with fried onions, cashewnuts and coriander leaves.
Serve with yogurt raita.

Quinoa Salad in Tomato Bowls

Quinao salad in tomato cup

Quinoa Salad in Tomato Bowls

8-10 medium size firm tomatoes
½ cup cooked quinoa
½ red capsicum chopped
½ green capsicum chopped
1 small onion chopped
1 small cucumber chopped
1 green chili chopped or ¼ tsp dry chili flakes
2 tbsp chopped coriander leaves
4-5 tbsp tbsp yogurt
Salt to taste.

Cut a small piece off both ends of tomatoes and cut each into two.
Scoop out the inside with a spoon and place inverted on a kitchen paper.
Mix the rest of the ingredients.
Spoon the quinoa mixture into each tomato bowl.
Serve and enjoy.

Quinoa salad in tomato cup 1

You can make this ahead. Just don’t add salt to the mixture and refrigerate.
Add salt and mix and make bowls just before serving.