Whole wheat MW mug brownies

Chocolate brownies, simply referred to as brownie, is a square or rectangular baked chocolate baked treat. Brownies can be either in the form of fudge or dense depending upon the recipe. Nuts, cream cheese, chocolate chips can be added to the recipe. If needed, it can be frosted according to your taste buds. The brownie was developed in the US in Palmers House Hotel in Chicago and was popularized in the US. It  is accompanied with milk, can be served warm with ice cream, topped with whipped cream, sprinkled with powdered sugar, or just simply as a fudge.

This recipe is a simple instant brownie that can be baked in microwave and can be quickly served for your kids. I use only healthy ingredients for my baking and here i have tried this brownie in wheat flour.

Here is to make it:

1. Mix all the dry ingredients in the bowl itself with a fork or else you can mix all in a small mixing bowl and transfer to a microwave-safe bowl and bake. It can be baked in your microwave-safe coffee mug too.
In a microwave safe bowl, add whole wheat flour, cocoa.

2. To the same bowl, add cane sugar and salt. Mix well with a fork until all are well combined.

3. Now add all the wet ingredients to the dry ingredients we have mixed already in the bowl. Add oil, water, and vanilla extract.

4.  Mix well with the dry ingredients until they are all well combined. Remove fork, and add chocolate chips on the top to garnish for the extra chocolaty flavor or else you can omit it. Place the prepared bowl in the microwave and bake them for about 45 seconds. Open the microwave and check your bowl. If you have water floating on the top, bake again in microwave for about 30 seconds intervals. Remove the bowl from microwave when there is no water is floating on top of the baked brownie.

5. Enjoy your warm brownie.

A small video of the recipe is here:

Here comes the recipe

Makes - 1 small brownie

Ingredients:

Whole wheat flour - 3 tbsp
Cocoa powder - 3 tbsp
Cane sugar - 3 tbsp
Pinch of salt
Water - 3 tbsp
Coconut oil - 3 tbsp
Vanilla extract - 1/2 tsp
Chocolate chips - few(optional)

How to bake it:

1. In a microwave safe bowl, add whole wheat flour, cocoa, sugar and salt. Mix all the dry ingredients in the bowl itself with a fork.

2. Now add all the wet ingredients to the dry ingredients. Add oil, water, and vanilla extract . Mix well with the dry ingredients until they are all well combined.

3. Remove fork, and add chocolate chips on the top to garnish for the extra chocolaty flavor or else you can omit it.

4. Place the prepared bowl in the microwave and bake them for about 45 seconds. Open the microwave and check your bowl. If you have water floating on the top, bake again in microwave for about 30 seconds intervals. Remove the bowl from microwave when there is no water is floating on top of the baked brownie.

5. Cool it for about 10 minutes in the bowl and serve warm with ice cream, or you can grab it as such.

Note:
1. Dont use milk. It doesnt give good results.
2. You can prepare in any MW safe mugs and bowls.
3. Use any flavorless oil of your chice. I prefer coconut oil in baking nowadays.
4. Each MW has different power settings and so timing of baking your brownie may vary.

Lasagna - Indian style

Traditional lasagna is an Italian cuisine and is layered with cheese, spinach or chicken inbetween pasta sheets. I tasted this in one of my friends home with chicken and cheese with indian flavors. So I thought to avoid cheese and try a veggies version of this. This one is a heavy dinner packed with lot of veggies. Kids will love this sure.

Here comes the recipe.

Ingredients: 

Onion - 1 medium

Mushroom - 2 cups

Capsicum - 1 1/2 cups(one color or combo of 3 colors)

Cabbage - 1 1/2 cups

Spinach - 2 1/2 cups

Tomato - 4( make a purée)

Tomato ketchup - 2 tbsp

Salt

For temper:

Butter - 2 tbsp

Garlic - 10 pods

Pepper powder - 1 tsp

Red chili flakes - 1 tsp

Oregano - 1/2 tsp

Italian seasoning - 1/2 tsp

For layering:

Butter - 1 tbsp

Lasagna - 1 pack(I used ready to cook pasta sheets)

Eggs-for each layer 2, so for this one I used 8 eggs.

Mozzarella cheese - 100gm/2 cups

How to prepare filling:

1. Chop onion and garlic finely. 

2. Chop the other veggies thin.

3. In a large pan, temper with the ingredients.

4. Add onions, capsicum, mushroom and salt. Mix well, cover and cook for 10 minutes.

5. Add tomato purée, ketchup, spinach and cabbage. Cover and cook it for 10 minutes.

6. Check for salt and spice and cook till it is dry and has no water in it.

7. Remove from flame and keep aside.

How to layer and bake:

1. Preheat the oven to 375 F( see notes).

2. Butter a glass dish, I used 13 by 9 pan.

3. Spread a little filling( to avoid pasta sticking in pan)

4. Place lasagna sheets on the top of that.

5. Spread filling evenly on top of the sheet.

6. Beat 2 eggs in a separate bowl and pour it over the filling evenly. Traditional lasagna uses cheese instead of egg. To avoid cheese, I add egg. 

7. Now keep lasagna sheet and repeat the filling and egg alternately.

8. End with egg on top.

9. If you had less filling, then top with cheese.

10. Cover the dish with aluminum foil.

11. Now bake for 25 minutes(or as per instructions in the box).

12. Remove foil after 25 minutes and broil for 5-7 minutes to make cheese becomes golden brown on top.

13. Remove from the oven and rest it for 15 minutes.

14. Cut, serve and taste this yum yum lasagna. 

Notes:

1. Set  the temperature according to your lasagna package. I use ready to cook lasagna pack here. It doesn’t need to be cooked to layer. Alternately traditional lasagna sheets are there. You have to cook it to layer. Choose according to your convenience.

2. You can also add zucchini, beans to the filling.