Popeye Chicken

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“I walked into school

Clutching my Popeye poster tight,

I was a fan

So I also ate right.

Spinach on my pizza

And spinach on rye,

The kids seemed to laugh

But I didn’t know why.

So I asked my teacher

Who laughed and came clean,

‘I’m glad you like vegetables

But your teeth are all green...”

Ingredients

4 skinless, boneless chicken breast pieces

250 gm spinach leaves

1 small onion, chopped

1 tomato, chopped

1 green chili, chopped

1 teaspoon grated ginger

4 cloves of garlic, chopped

2 teaspoon coriander powder

1 teaspoon garam masala

½ teaspoon dry mango powder (amchoor)
½ teaspoon red chili powder (or paprika)

½ teaspoon cumin seeds

1 tablespoon olive oil

Salt & pepper to taste

Boil the spinach in 2 cups of water. Drain and keep aside to cool. Do not throw away the drained water. Once cooled, blend the spinach into a paste in a blender.

 

Heat oil in a pan. Add the cumin seeds and cook till they begin to splutter. Add the garlic, chilies, ginger and onions and cook till the onion turns translucent and begins to brown. Add the tomatoes, along with the coriander powder, garam masala, chili powder, salt & pepper. Cover on medium flame and let the tomatoes cook. Once done, stir in the spinach paste along with some of the drained spinach water. Cover on low flame and let it cook for at least 8-10 minutes. Make sure you don’t rush this step as the spinach has to cook properly before we add the chicken. Once the spinach turns darker, add the chicken pieces along with the dry mango powder. Add some more of the drained spinach water and cover on medium flame to let the chicken cook. Once the chicken changes color and becomes tender, increase the heat and sauté the mixture till most of the liquid is dry and the spinach begins to stick to the chicken. Garnish with freshly chopped coriander and serve hot with Paranthas.

Peachberry Fizz

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The Bartender,

In his mixology glory

Tall handsome and slender.

And offers you a drink

A cocktail,

A blend of spirits in style

That he assures will not fail.

You pick up a fistful of berries

No thanks, you say,

You are a virgin girl

And prefer keeping it that way.”

Ingredients

1 black tea bag

1 teaspoon honey

4 fresh raspberries

2 cloves, crushed

1 teaspoon lemon juice

¼ glass soda

¼ glass iced peach tea

An orange slice for garnish

 In a cup, muddle the raspberries with the honey. Throw in the tea bag and top with hot water. Mix well and set aside to cool. In another glass, mix the peach tea with the cloves and lemon juice. Stir in the black tea and raspberry mixture (once cooled) and top with soda. Garnish with an orange slice. Refrigerate for an hour and serve chilled.

To make variations, you can experiment with different combinations of iced teas and berries

Wholewheat Paneer Momos with Curried Tomato & Jalapeno Chutney

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“Flavors that manipulate

In a bite size dish,

Makes people swerve

And grant your every wish.

The cheese and spice

Brings out the goss,

The senses alight

And he proclaims you the boss!”

Ingredients

For the Filling

1 cup fresh homemade paneer (see below)

½ cup spring onions, chopped

2 teaspoons chat masala

½ teaspoon garam masala

½ teaspoon cumin powder

1 teaspoon fresh coriander, chopped

1 green chili, chopped

1 teaspoon olive oil

 Salt to taste

For the Momo covers

1 cup wheat flour (atta)

1 teaspoon oil

½ cup warm water

(alternatively use ready made dumpling covers)

For the Sauce

4 tablespoons olive oil

2 tomatoes, diced

1 jalapeno, chopped

1 green chili, chopped

¼ teaspoon cumin seeds

½ teaspoon fennel seeds (saunf)

1 tablespoon garlic ginger paste

2 tablespoons onions, chopped

2 tablespoons curry powder

Fresh coriander, chopped

Salt to taste

To make Paneer: Boil 1 litre of full cream milk. Once boiled, remove from heat and add 3 tablespoons of vinegar or lime juice while stirring constantly. The milk will curdle and the water will separate. Drain, and use the fresh Paneer. (The separated water is actually quite nutritious and can be refrigerated to use later i.e. to cook lentils, curries, make roti dough etc)

Mix all the ingredients for the filling and keep aside.

Blend the tomatoes in a blender to make a puree. Heat oil in a pan. Add the onions, chilies, cumin, fennel and ginger garlic paste and sauté on high flame for a minute. Stir in the jalapenos and stir for another minute. Add the tomatoes, curry powder, salt and mix well. Cover on medium flame till the tomatoes are cooked and turn darker. Remove cover and sauté for approx 10 minutes on medium flame till the oil starts to separate. (Don’t be in a rush while cooking this as the sauce will taste raw & bland if the tomatoes are not cooked properly). Sprinkle with fresh coriander. Keep aside to cool.

Knead a soft dough out of the ingredients for the momo covers. Keep aside for 15 mins. Roll out 2 inch rounds from the dough to make the momo covers (makes around 15).  Take a cover in the palm of your hand, and put a teaspoon of the paneer filling in the center. Roll up like a bag or potli. Grease the momos slightly and steam till the dough is completely cooked.

Server the hot momos over the sauce. A side of steamed vegetables completes the meal.

Mushroom Toasties

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“Speckled with green

And shades of caramel,

These bite size delights

Are in one word, swell.

My granny thinks it hip

To eat them mid-day,

Serve, savor, steal

Just have it your way.”

  

Ingredients

1 cup chopped button mushrooms

2 tablespoon onions, finely chopped

¼ cup peas (or corn)

1 tablespoon butter or margarine

1 tablespoon mayonnaise (you can use the eggless version as well)

4 slices of brown sandwich bread

1/2 cup grated Gouda cheese (you can use any cheese but gouda works wonders)

¼ teaspoon ginger powder

Salt and pepper to taste

Some freshly chopped parsley

Heat the butter in a non-stick pan. Add the onions and sauté on medium flame till they turn transparent. Add mushrooms, peas, ginger powder, salt, pepper, chopped parsley and cover for 2-3 minutes on low heat till the mushrooms become dark and tender. Sauté on high flame to remove all the remaining liquid and remove from heat once done. Keep aside to cool.

Take a slice of bread and spread a little mayonnaise on it.  Cut it into 4 squares. Add one teaspoon of mushroom mixture and some grated cheese on each square. Do this with all the bread pieces. Put the squares in an oven tray and grill for 15 minutes at 200 degrees C.

Sprinkle some parsley and oregano on top before serving. Tastes fantastic with English mustard.

Sangria-in-a-skirt

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“Beat that heat

With a breeze of cool,

Dashes of fruit

Swimming in a pool.

Dribbles of thirst

Beading around the rim,

Crisp and light

Go on..drink it to the brim.”

 

Ingredients

1 bottle of dry white wine (750ml-1lt)

½ cup peach liqueur

1 cup peach ice tea

½ cup grapes, halved

½ cup strawberries, halved

2 peaches, sliced

½ pear, chopped

½ apple, chopped

¼ cup blueberries or rasberries

1 tablespoon lime juice

4 tablespoon brown sugar

(you can use whatever fruits you like, but make sure they are firm and not mushy as we don’t want them to blend into the wine and overpower it’s crispness)

Mix the fruits with the sugar, peach tea, lime juice and liqueur. Do not crush the fruits but toss them slightly so that they are fully coated. Let the mixture sit for 1 hour.

Add the wine, some ice cubes and mix well. Chill for at least 4 hours before serving. Top up with a little soda before serving for an added zing!

Fruit and Yogurt Breakfast Parfait

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“Breakfast time

Cries the tum,

Eggs or sausages

Are no more fun.

A bit of crunch

And beauties sweet

A dollop of dairy

Snap! It’s a tangy feast”

Ingredients

Fruits of choice. I used the following:

1 teaspoon chopped strawberries

1 teaspoon chopped apple

2 teaspoon sliced grapes

A few blueberries

2 tablespoons cereal- you can use any cereal you like. I usually make it with Fruit n Fibre, Special K or Post’s Banana Nut Crunch

2 tablespoon milk

2 almonds, sliced

1 cup strawberry yogurt

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Crush the cereal and put it at the bottom of a glass or cup. Add the milk and mix. Layer with all the cut fruits, and finish with the yogurt. You can add a pinch of cinnamon here. I am not a fan, so I skip it. Chill for an hour and garnish with almonds before serving. As healthy as a breakfast can be, and it tastes magnificent!

Stir-fry Choy Sum (Chinese vegetable) with Minced Chicken

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“Lonely Friday nights

Deserve a treat,

So here is a recipe

Of greens and meat.

To stir the sentiments

Comfort in a meal,

Create the romance

For a perfect steal.

Beware, these leafy wonders

A warmth do impart,

For choy sum means

A vegetable heart.”

Ingredients

100 gm minced chicken (or pork)

1 packet (approx 250 gm) choy sum leaves, washed and cut

4 cloves of garlic, chopped

1 teaspoon grated ginger

1 red chili, chopped

2 tablespoons white vinegar

4 tablespoons dark soy sauce

½ teaspoon oyster sauce

2 teaspoons fish oil

1 teaspoon chili oil

2 tablespoons olive oil

Salt to taste

(For a veg version, replace Chicken with Paneer/Tofu and Fish oil with Sesame oil. Leave out the Oyster sauce).

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Heat oil in a pan. Add the chilies, garlic and ginger and sauté for a few seconds on high heat. Stir in the minced chicken along with the salt, soy sauce, chili oil, fish sauce, oyster sauce and ½ the vinegar. Add some water, cover and let the chicken cook on medium flame till it turns white in color and tender. Add the choy sum leaves and the remaining vinegar and mix well. Cook for a few seconds on medium heat till the leaves start wilting. Do not overcook otherwise the crispiness will disappear. Stir continuously on high flame for a a few seconds. Remove from heat and serve immediately with Brown rice. A cup of chinese tea on the side completes this wholesome and dainty meal.

Mushroom Matar (Peas)

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“Opposites attract they say,

Shrooms are a dull sight,

But peas are a dash of cheer

On a day not so bright.

Colors of the earth

I mix the green with brown,

This dish depicts a smile,

Tangled with a frown.”

Ingredients

1 cup diced buttons mushrooms

½ cup boiled peas

½ onion, chopped

1 teaspoon grated fresh ginger

3 tablespoons light olive oil

1 green chili, chopped

1 teaspoon coriander powder

¼ teaspoon turmeric powder

¼ teaspoon dry mango powder

Salt to taste

Heat oil in a pan. Add the ginger, chili and onions and sauté for a few minutes on high flame. Once the onions become transparent, add the peas and cook for another few minutes. Stir in the mushrooms and the remaining spices. Mix well, cover, and cook on low flame till the mushrooms become darker, tender and begin to leave water. Remove cover and cook on high flame till all the liquid is dry. Top with some freshly chopped coriander and serve hot with Indian bread (roti).

Black-eyed Peas (Lobhia) with Tomato Stir-fry

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“When god created beans

He took fame and taste,

Put it in a red cover

And sealed a Kidney bean’s fate.

This colorless pale cousin

In anger, asked “Why!”,

So Kidney took him on

And gave him a black eye.

Thus was born,

A bean not so fame,

Tasteless? perhaps,

But a taste that you can tame.”

  

Ingredients

1 cup black eyed peas, boiled with garlic & ginger

1 cup chopped tomatoes

½ cup chopped onions

1 green pepper, cut lengthwise

2 tablespoon olive oil

1 teaspoon chat masala

½ teaspoon garam masala

Pinch of paprika

Salt to taste

Heat oil in a pan. Add onions and stir till onions begin to turn transparent. Stir in the green pepper and sauté for a few seconds on high flame. Add the tomatoes, salt, paprika, garam masala and chat masala. Reduce to medium flame, cover and cook for 3-4 minutes or till the tomatoes are tender. Sauté on high flame for a few minutes till all the liquid is dry, the tomatoes become pasty and the oil starts to separate from the mixture. Sprinkle some basil and remove from heat.

Put the black-eyed peas on a plate. Top with 2 spoons of the tomato stir-fry. Garnish with fresh mint. Can be eaten on it’s own of with bread or brown rice.

Dahi (Yogurt) Chicken Tikkas

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"I wanted it perfect

I wanted it to be rare,

I wanted those taking a bite

To fall off their chair!

One part intuition

Love one part,

This recipe was born

For those dear to the heart.”

Ingredients

For the marinade

4 skinless, boneless chicken breast pieces cut in halves

4 tablespoons thick yogurt

2 tablespoons olive oil

1 teaspoon fresh ginger garlic paste

2 green chilies, chopped

½ teaspoon garam masala

½ teaspoon curry powder

¼ teaspoon chat masala

Salt to taste

Others

1 green pepper cut into big pieces

½ onion, sliced lengthwise

1 tomato, cut into 6 wedges

Mix all the ingredients for the marinade properly and marinate overnight. Before grilling, put the vegetables into the marinade and mix well.  Transfer contents to a baking tray and grill in an oven pre-heated to 200 degrees C. Toss after 5 minutes and grill for another 7-8 minutes, or till chicken is tender. You can also barbeque it on an open fire- that's what I did.

Serve with tamarind or chili sauce. Yes, it’s that simple!

(Replace chicken with Paneer (Indian cottage cheese) for a veggie version)

French Toast Strata

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“Layer by layer

Inch by inch,

Soaking up the zest

Of every pinch.

Enveloped in simplicity

This was sure a catch,

My french toast today

Found its match”.

Ingredients

3 eggs

¼ cup milk

1 teaspoon butter or margarine

2 slices of bread

1 cup green pepper, sliced lengthwise

½ cup onions , sliced lengthwise

½ tomato, deseeded and diced lengthwise

½ teaspoon paprika

½ teaspoon cumin powder

1 tablespoon olive oil

½ cup salad leaves

½ cup grated gouda cheese

Salt and pepper to taste

Pre-heat the oven to 200 degrees C.

Mix the eggs, butter and milk with some salt and pepper and keep aside.

Heat oil in a pan. Add onions, peppers, tomato, paprika, cumin powder, salt and pepper and sauté lightly for a minute or two. Make sure the vegetables don’t get too soft. Remove from heat.

Take a baking dish. Dip a slice of bread into the egg mixture and place it in the dish. Cover the slice with the vegetable mixture, and sprinkle some grated cheese. (you can also add some pork or chicken sausages to this layer for a meaty touch). Put a second layer with the second slice of bread dipped in the egg mixture. Pour the remaining egg mixture on top so that the slices are properly soaked in egg. Sprinkle some pepper and shredded salad leaves on top, and cover with the rest of the grated cheese to finish off the layers.

Bake for 40-45 minutes, or till the egg is completely cooked. Remove from the oven and serve immediately.

Mum's Chocolate Cake

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“In chaos and turmoil

I look for thee,

My happiness, my peace

 My spirit free,

Chocolaty sin

With layers of cream,

Drapes of flavor

It’s of thee I dream,

You bring me home

On my days so dull,

So this sweet indulgence
Is for you, Mum.”

Ingredients

3 eggs

1½ cup all-purpose flour

½ cup unsweetened cocoa powder

1½ cup fine brown sugar

¾ cup oil

½ cup plain yogurt

¼ cup full cream milk

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon vanilla essence

Preheat oven to 175 degrees C. Grease and flour a baking pan and set aside.

In a bowl, whisk the eggs with the sugar, milk, oil and yogurt. Sieve the flour, cocoa powder, baking powder and baking soda and slowly fold it into the egg mixture. Make sure you don’t mix too hard, but work it in slowly till the mixture reaches a smooth consistency.  Pour batter into the greased pan and bake for 35-40 minutes. (Use a toothpick and insert it into the center of the cake. If it comes out clean, the cake is ready)

Tastes scrumptious with a cup of evening tea!

CousCous with Vegetables

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“I thought to myself

It’s time to change,

Remodel regular beings

Into something strange.

 So I took a tomato plump

And browned it with it's friends,

Simmers of creativity concluded

This oh-so irresistible blend.”

Ingredients

1 tomato, chopped

½ red onion, sliced lengthwise

¼ cup boiled corn

¼ cup fresh peas

1 tablespoon oilive oil

½ teaspoon garam masala

½ teaspoon chat masala

1 cup couscous

1 teaspoon butter

1 tablespoon yogurt

Salt to taste

Add 1 cup boiling water to the couscous. Let it stand for a minute till it soaks all the water and puffs up. Mix in the butter and keep aside.

Heat oil in a pan. Add the onions and sauté till they are transparent and start browning. Now add the tomatoes and mix well. Cook on medium heat till the tomatoes turn pasty. Add the corn, peas, chat masala, garam masala and salt. Cover and cook for 2 minutes on medium flame. Remove from heat.

Serve the vegetables with couscous and top it with a dollop of yogurt and a squeeze of lime. Sprinkle some oregano or fresh parsley before serving.

Simple and wholesome!

Chinese Dumplings

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“Crush and chop it

Mix and pocket,

Sizzle and steam

The meat so lean.

Spices so fresh

In a floury mesh,

In one you pop

And repeat from the top.“

Ingredients

For the filling

250 gm minced chicken (or pork)

1 cup finely chopped cabbage

¼ cup peas

¼ cup chopped green peppers

2 chilies finely chopped

1 tablespoon fresh ginger garlic paste

3 teaspoons dark soy sauce

1 teaspoon white vinegar

1 teaspoon sesame oil

Salt to taste

For the covers (alternative: use ready dumpling wrappers)

1 cup all purpose flour

½ cup warm water

1 teaspoon oil

Mix all the ingredients for the filling and keep aside for 30 minutes. Knead soft dough from the ingredients for the covers. Make sure it’s not too wet. Roll out 8-10 rounds with a rolling pin, approximately 2 inches each and not too thick.

Hold the rounds in the palm of your hand, put one teaspoon of filling in the center and fold up in a half moon shape. Steam for 10 minutes. Serve with sautéed vegetables.

Note: You can use a steamer or a rice cook if you have one. Alternatively, grease and put a porous plate or sieve over a pot of boiling water, cover and steam using that. For a veg version, replace chicken with paneer (cottage cheese) or firm tofu.

Chicken Kathi Rolls

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“A snack or a meal

A quick hangover bite,

This happiness in a roll

Speaks from the inside”

The Mexicans wrapped it

And so did the Turks,

But when Indians strike

The danger of addiction lurks...”

Ingredients

For the filling

4 skinless, boneless chicken breast pieces

1 cup chopped red onions

½ cup chopped green peppers

2 tablespoons thick yogurt

1 teaspoon grated ginger

1 teaspoon garam masala

1 teaspoon coriander powder

½ teaspoon amchoor or dry mango powder

2 tablespoons olive oil

Salt and chili to taste

For the wraps

1 cup maida (flour)

½ cup milk

4 tablespoons olive oil

½ cup warm water

Salt to taste

Others

6 lettuce leaves

½ onion cut lengthwise

1 teaspoon chat masala

Wraps: Knead a soft dough from all the ingredients for the wraps. Keep aside for 30 minutes. Divide the dough into 6-7 equal portions. Roll out each portion into a  round (chapati)-not too thin otherwise  it will become hard after cooking. Cook each chapati lightly on low flame on both sides, applying oil while doing so. Make sure they remain light brown in color and don’t overcook otherwise they will harden. Keep aside.

Filling: Heat oil in a pan. Saute the onions and ginger till the onions are transparent and start turning brown. Add the rest of the ingredients, except the yogurt, and mix well. Add some water, cover on medium heat and cook for 5-6 minutes or till all the chicken pieces are cooked. Add the yogurt and sauté on high heat till all the liquid is dry. Remove from heat. (You can do the exact same thing with Paneer (cottage cheese) to make a veg version)

Take a wrap. Spread a lettuce leaf followed by 2 tablespoons of the chicken. Top with some raw onions and sprinke a pinch of chat masala. Roll into a wrap and hold together with a toothpick. Serve immediately with mint chutney.

Macaroni Bake

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“In elementary school

We learn our A,B,C’s,

In cooking school

It starts with mac and cheese.

But if you no young ‘un have

This is what it takes,

To turn that devious dish

Into a greener bake.“

Ingredients

For the white sauce

2 tablespoon butter

2 tablespoon flour

1 cup milk

Salt to taste

For the bake

½ tablespoon butter

1 cup macaroni, boiled

½ cup chopped mushrooms

½ cup mix of frozen peas, corn, beans and carrots

¼ teaspoon oregano flakes

2 tablespoons grated cheese

¼ teaspoon crushed dried red pepper

2 tablespoon chopped onions

1 teaspoon chopped parsley

Salt and pepper to taste

White sauce: Melt 2 tablespoons of butter in a saucepan over low heat. Blend 2 tablespoons of flour into the melted butter and add salt. Cook over low heat, stirring, for 4 to 5 minutes so it does not form any lumps. Slowly add 1 cup of milk, stirring constantly. Continue cooking slowly over low flame, until smooth and thickened.

Melt ½ tablespoon of butter in another pan. Add the onions and sauté till they become transparent. Now add the mushrooms, parsley, oregano, red pepper flakes, salt and pepper, along with 2 teaspoons of water. Cover on low heat and let it simmer till the mushrooms are cooked. Add the frozen veggie mix and toss. Make sure any remaining liquid is dried off before removing it from the heat.

Mix the macaroni, the mushrooms and the white sauce in a baking dish. Sprinkle the grated cheese on top and grill in an oven at 200 degrees C for 15 minutes, or till it begins to brown on the top. Serve hot with bread rolls and salad.

Apple Pear Martini

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“Across the room

Our eyes meet,

Senses grow alive, acute

And I walk over to greet.

‘I noticed, I desire, I must’

I coyly say,

So I take her martini

And walk away…“

Ingredients

½ fresh apple, chopped (leave the skin on)

½ fresh pear, chopped (leave the skin on)

1 teaspoon chopped mint leaves

1 cup iced green tea

1 tablespoon honey

1 shot or 25ml of vodka

4 cubes of ice

Put all the ingredients, except the vodka, in a blender and mix well till it forms a coarse smoothie. Remove and mix with vodka. Serve immediately.

You can leave out the alcohol for a virgin martini……but what’s the fun in that eh!

Rajma (Kidney Beans) Kebabs

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“A day of work

A couple of beers,

Hunger strikes

In the center sphere.

Soft and rare,

A snack mean

Who could’ve known

It’s plan ol’ kidney beans”

Ingredients

For the patties

1 cup kidney beans, boiled and mashed

½ cup potatoes, boiled and mashed

1 green chili finely chopped

1 teaspoon grated ginger

2 cloves of garlic, crushed

1 teaspoon amchoor (dry mango powder)

¼ teaspoon chana masala

¼ teaspoon coriander powder

¼ teaspoon garam masala

1 teaspoon corn starch

½ cup breadcrumbs

Salt to taste

Others

Oil to fry

½ teaspoon chat masala

Fresh coriander to garnish

Mix all the ingredients for the patties in a bowl and mix thoroughly. Keep aside for 5-7 minutes. Make 8 round patties of 2 inches each. Heat oil in a pan and shallow fry till they are golden brown on both sides. Sprinkle chat masala on top, and garnish with fresh coriander.

Serve with mint chutney and salad.

Egyptian Salad

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“Green, yellow, red

A crunch and a twist,

This herbaceous meal

Is on top of my list”

Your poet begs,

Go on, try a pound,

For this medley of greens,

Is a salad profound.”

Ingredients

For the salad

1 chopped green pepper

1 chopped red pepper

1 chopped yellow pepper

1 cup snow peas

½ cup sliced red onions

1 cup broccoli flowers

1 baking potato

5 cloves of garlic, crushed

¼ teaspoon black pepper

¼ teaspoon dried parsley

2 tablespoons olive oil

Salt to taste

Freshly chopped parsley

For the dressing

2 tablespoons of yogurt

1 teaspoon honey

Olive oil for dressing

¼ teaspoon chili powder

A pinch of salt

Mix all ingredients for the dressing and keep aside.

Par-boil the potato. Leave the skin on and cut into slices, each ½ inch thick. @font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; } Season with 1 teaspoon of olive oil, oregano, parsley, salt and pepper. Put into the oven (pre-heated to 150 degrees C) for 10 minutes, or till they are tender and brown. Lay out flat on a plate to cool.

Heat oil in a pan. Add the crushed garlic and sauté till its crisp and brown. Add the peppers, reduce heat and cover to cook for 2-3 minutes. Add the rest of the vegetables and toss on low heat. Add some water and a pinch of salt and cover on low heat. Let the vegetables steam for another 2 minutes.  Make sure the vegetables don’t get too limp and retain their crispness. Remove from heat and spread over the potatoes.

Drizzle the dressing over the vegetables, making sure it reaches the potatoes. Garnish with fresh parsley and serve immediately. Can be eaten on its own or with some hot pita bread.

Vegan Cupcakes

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“A mouthful of heaven

Dressed in sugary coat,

Rises to the occasion

And sheepishly gloats.

Covered in colors

It’s all set to win,

A king of desserts

Yet, no calories within!”

Ingredients

1 1/2 cups all-purpose flour

1 cup brown sugar

3 tablespoon coffee powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup olive oil

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

1 cup water

Preheat the oven to 175 degrees C. Lightly grease the cupcake moulds and keep aside.

Mix together the flour, sugar, coffee (leave this out altogether for plain cupcakes), baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until the consistency is smooth.

Pour the mixture into the cupcake mould (half full) and bake at 175 degrees C for 30 minutes. Pierce with a toothpick to ensure the cupcakes are baked till the inside. Remove from oven and allow to cool.  Serve with a light tea or home made cappuccino.