Cocoa brownies

The mouth watering brownies with perfect crackly flaky crust, all of this with Cocoa and Oil.. No Butter, No Chocolate. 

Everyone absolutely LOVED it and it was super easy to make! Add a scoop of ice cream and it's the perfect dessert for parties too!




Ingredients
  1/2 cup of oil 
  1 cup  sugar (minced)
  2 eggs 
  1/2 tsp vanilla essence 
  1/2 tsp coffee powder (dissolve in 1 tsp water)
  1/2 cup all purpose flour (Maida)
  1/2 cup cocoa powder 
  1/4 tsp salt
  Handful of chocolate chips (optional)

Method
1. Preheat oven to 175° C. 
2. Grease an 8 inch square baking pan.
3. Whisk the oil and sugar together for 1 minute till sugar starts to dissolve.
4. Add the eggs, vanilla extract and beat till it's pale in color (light yellow color)
5. Add the flour, cocoa, coffee and salt. If you're adding chocolate chips then add them in this step.
6. Gently, very gently fold in the dry ingredients. Do not beat it with any mixer!
7. Transfer into pan, sprinkle some choc chips on top and let it bake in the oven for 20-25 mins.
8. Let it cool in the pan,then cut and serve!
9. Beat your eggs properly so that you can have a nice crackly crust.
10. Please do not use any mixer or whisk after adding the dry ingredients,this will add in air and make it cakey instead of fudgy.
11. Don't skip the coffee, it adds intensity to the chocolatey flavor. 
12. Don't over bake, when you will leave it in the hot pan for cooling it will still continue to cook.

Christmas Specialty - Hot Cross Buns

Ingredients
  ¾ cup luke warm water
  4 tsp instant dry yeast
  1/3 cup sugar
  3 eggs
  ½ cup vegetable oil
  3 ¾ cups all-purpose flour
  1 tsp finely grated lemon zest
  ¾ tsp salt
  ¼ tsp ground nutmeg
  ½ tsp ground cinnamon
  ¼ tsp ground clove
  1/3 cup dried raisins
  ¼ orange peel

Ingredients for icing
  ¾ cup icing sugar, sifted
  1 tsp milk, plus extra if needed

Ingredients for glaze
  ½ cup sugar
  3 tsps water
  1 tsp vanilla extract

Method
1. For the dough, measure all of the ingredients except the raisins and set into the bowl.
2. knead until the dough is smooth and elastic, about five minutes (the dough should be soft and must stick to the bottom of the bowl).
3. If mixing by hand, stir the ingredients with a wooden spoon until the dough comes together, then turn out on to a lightly floured work surface and knead until smooth.
4. Towards the end of kneading, add the raisins and mixed peel and knead again. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let rise for 75 to 90 minutes, until doubled in size.
5. Turn the risen dough out on to a lightly floured work surface and divide into 12 even pieces. Shape each piece into a ball by rolling between your hands while it remains on the work surface.
6. Place the rolled buns in a greased pan, leaving space between them. Cover the pan with plastic wrap and let the buns rise for 45 minutes.
7. Preheat the oven to 350ºF. Uncover the buns and bake for 20 to 25 minutes, until a rich brown on top. While still hot from the oven, prepare the glaze.
8. For the glaze, bring the sugar, water and vanilla up to a simmer, stirring until the sugar is fully dissolved. Brush this syrup over the still-hot buns, until it has all been used. Let the buns cool completely in the tin.
9. For the icing, stir the icing sugar and milk together until a thick consistency suitable for piping (add a few more drops of milk, if needed).
10. Pour this into a small piping bag and pipe crosses on top of each bun, letting the icing set for an hour before serving.

Omali (Arabian Bread Pudding)

Ingredients
  6 croissants, broken into big pieces 
  200 gm sugar 
  3 cups milk 
  1/2 tbls orange blossom (essence) 
  3/4 cup fresh cream 
  1/4 cup cashew nuts 
  1 tbls raisins 
  2 tbls almonds, coarsely chopped

Method
1. Grease an oblong transparent baking dish and arrange croissants in it. 
2. In a deep pan boil milk and add sugar till it is dissolved. 
3. Pour over the croissants. Let it soak. 
4. Most of the milk will be absorbed. Sprinkle orange blossom, cover with cream and spread the nuts on top. 
5. Bake in a moderate oven for 15 minutes. 
6. It can be served warm or cold.

Mint Jelly

Mint is a popular herb that can be used fresh or dried in many dishes and infusions. Mint oil is often used in toothpaste, gum, candy, and beauty products.

The herb is one of the refreshing and cool leaves which acts as a natural mouth freshener. During summers, pudina or mint leaves are very popularly consumed due to its cooling effects.

Ingredients
1 1/2 cups fresh mint (packed, and stems)
2 tbls lemon juice
2 1/4 cups boiling water
1 drop green food coloring
3 1/2 cups white sugar
3 fluidounces pectin (liquid)

Method
1. Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. 
2. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.
3. Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. 
4. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. 
5. Transfer the mixture to hot sterile jars, and seal.
6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. 
7. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. 
8. Bring the water to a full boil, cover the pot, and process for 10 minutes.

SERVINGS: 2

Popcorn Chicken

KFC Style Popcorn chicken is a tasty, crispy way to enjoy juicy, white meat chicken. Cut into bite size pieces that you can easily pop in your mouth, they're ideal for dipping in your favorite sauce or condiment, such as barbecue sauce or honey mustard. But instead of running out to a fast food restaurant for popcorn chicken, you can make it at home, where you can customize the seasoning to suit your tastes.

Ingredients

Marination:
  Chicken cubes (boneless and skinless) – 1/2 kg
  Salt – To Taste
  Black pepper – 1/4 tsp
  Soy Sauce – 1 tbsp
  White pepper – 1/4 tsp
  Red chili flakes – 1/4 tsp
  Chili Sauce – 1 tbsp
  Vinegar – 1/2 tbsp

Breading:
  Milk – 1 cup
  Egg – 1
  Water – 2 tbsp
  Maida – 1/2 cup
  Corn flour – 1/4 cup
  Salt – To taste
  White pepper – 1/2 tsp
  Black pepper – 1/2 tsp
  Red chili powder – 1/2 tsp
  Paprika – 1/2 tsp
  Cayenne powder – 1/2 tsp
  Garlic powder – 1/2 tsp
  Parmesan cheese (shredded) – 1/2 cup
  Oil – for deep frying

Method
1. Marinate chicken with salt, white and black pepper, red chili flakes, soy sauce, chili sauce and vinegar. Marinate for at least two hours.
2. In another bowl, mix the dry ingredients together. Add maida, corn flour, salt, black and white pepper, paprika, cayenne powder, garlic powder and Parmesan cheese and mix well.
3. In a separate bowl, add milk, water and egg and beat well.
4. Now, coat the marinated chicken with the dry ingredients. Add the coated chicken in the milk and egg mix and then coat it once again with the maida mixture.
5. Layer your coated chicken on a tray and put it in the freezer for two to three hours.
6. In a pan, add the oil and heat it up to medium high. Now add your popcorn chicken one by one and let it cook till it turns golden brown.

Serve hot with ketchup or your choice of dip.

Devilled Eggs

Deviled eggs (US) or devilled eggs (UK), also known as stuffed eggs, Russian eggs, or dressed eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.

If you’re pressed for time, devilled eggs are your best bet. You’ll most likely have all the ingredients you need at home, and they can be ready in less than an hour. For texture, try adding chopped spring onions or finely diced pickles to the yolk mixture.

Ingredients
  Eggs 4, hard-boiled
  Mayonnaise 2 tbsp
  Mustard 1 tsp
  A dash of hot sauce (optional)
  Salt and pepper, to taste

Method
1. Peel the eggs and cut them in half lengthwise. 
2. Remove the yolks and add to a small mixing bowl. 
3. Add the mayonnaise, mustard, hot sauce, salt and pepper to the yolks, and mash together until the mixture is smooth. 
4. Carefully spoon the yolk mixture back into the egg whites. Sprinkle paprika powder on the eggs, and serve.

Serves four to six

Funfetti Cookies

Nothing says ‘celebration’ like rainbow sprinkles! These simple sugar cookies are a fun addition to any party spread and are especially likely to be a hit with the kids.

The recipe is quick. The cookies only take about 10 minutes in the oven.  They will look undercooked and very soft. That’s ok – they will continue to bake as you let them cool on the cookie sheet.

Ingredients
  Unsalted butter, softened ¼ cup (2oz/60g)
  Caster sugar ½ cup
  Egg 1, at room temperature
  Plain flour ¾ cup
  Baking powder ½ tsp
  Baking soda ½ tsp
  Rainbow sprinkles ¼ cup

Method
1. Add the butter, sugar and vanilla to a large mixing bowl, and beat on ‘high’ with an electric beater for about one minute. 
2. Add the egg and beat until well mixed. Sift in the flour, baking powder, baking soda and salt and stir with a metal or wooden spoon. 
3. Add the sprinkles and stir to combine. Take heaped teaspoons of the cookie dough and roll into balls. Place the cookie dough balls (you should have about 20) in a plate or tray, and refrigerate for two to three hours.
4. Preheat the oven to 180°C (350°F). Bake the cookies for nine to 10 minutes. 
5. Remove them from the oven and leave to cool on the baking tray for five to 10 minutes. Then place on a wire rack to cool completely.

The cookie dough can be made up to two to three days in advance. Store it in the refrigerator until you’re ready to bake. The more time it has to chill, the better.

Makes approximately 20 cookies.

Kheer

Kheer is a rice pudding from the cuisine of the Indian subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payesh, payasam, payasa, phirni, gil-e-firdaus and fereni.

Ingredients
  4 ltr full crème milk
  1 quart half and half (substitute for half and half, mix 2 2/3 cup skim milk with 1 1/3 cup heavy cream) 14 oz. can of condensed milk
  ½ cup sugar, or sugar to taste
  1 cup to 1 ½ cup boiled rice
  15 green cardamoms
  1/4 to ½ cup blanched almonds and pistachios for garnish

Method
1. Pour milk, half and half, and condensed milk in a large pot and let it simmer for 3 to 4 hours, stirring occasionally.
2. Blend rice, with a cup of hot cooking kheer mix in a blender, and pour into a pot.
3. Add sugar, cardamom pods and cook for another three to five hours, until milk mix is reduced to half and the colour is a light golden brown.
4. Pour out in dishes, garnish, chill and serve.

Enjoy!

Chocolate Mint Cupcakes

Ingredients
for the cupcakes
  2 cups sugar
  1 3/4 cups flour
  3/4 cup cocoa powder
  1-1/2 tsp baking powder
  1-1/2 tsp baking soda
  1 tsp salt
  2 eggs
  1 cup milk
  1/2 cup vegetable oil
  1 tsp vanilla extract
  1 tsp peppermint extract
  1 cup boiling water

Method
1. Preheat oven to 350F. 
2. Line 2 muffins pans with cupcake papers and set aside.
3. In a large bowl whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt. 
4. Add in eggs, milk, oil and extracts. Beat with an electric mixer on medium speed for 2 minutes. Pour in boiling water and whisk to combine. Batter will be thin.
5. Fill each cupcake paper 2/3 of the way full with batter and bake for 16-20 minutes, until a toothpick comes out clean. Let cool completely before frosting.

for the frosting:
Ingredients
  6 egg whites, room temperature
  1 3/4 cups plus 2 Tbs of sugar
  1 1/2 cups (3 sticks) of butter, room temperature
  2 tsp of vanilla extract
  2 tsp peppermint extract
  green food coloring, as desired

Method
6. Whisk together egg whites and sugar in the bowl of a stand mixer. 
7. Set bowl over a small pot of simmering water and whisk constantly until the sugar dissolves. You know it’s ready with the you cannot feel the sugar when you rub a small amount of mixture between your fingers.
8. Transfer the bowl to the stand mixer and use the whisk attachment to beat the egg whites into stiff peaks, about 10 minutes. 
9. The bowl should be cool to the touch before you move on.
10. Switch over to the paddle attachment and set the mixer to medium speed. 
11. Add the butter 2 Tbs at a time, letting it incorporate before adding another piece. Turn the mixer up to medium-high speed and beat until the frosting comes together. 
12. This will take a while, so don’t worry if it looks soupy or curdled at any point. 
13. Place half of the butter cream into a small bowl and whisk in vanilla extract. 
14. Set aside. Using the remaining half of frosting in the stand mixer bowl, mix in peppermint extract and green food coloring. 
15. Alternately, you can mix 1 tsp of vanilla and 1 tsp of peppermint into each bowl if you want the peppermint flavor to be consistent through both colors. 
16. Sprinkle cupcakes with chopped Andes or other chocolate mint candies.

makes 24 cupcakes

Strawberry Lemon Bars

Ingredients
for crust
  1 1/2 cups all purpose flour
  1/2 cup rolled oats
  1/2 cup of powdered sugar
  1/2 tsp salt
  seeds from 1 vanilla bean
  12 tbls of unsalted butter, cut into 1/4″ cubes
for filling
  3/4 cup halved then sliced strawberries
  1/4 cup granulated sugar
  4 large eggs lightly beaten
  1 cup granulated sugar
  3 tbls all purpose flour
  1 tbls meyer lemon zest
  2/3 cup strained meyer lemon juice
  powdered sugar for dusting 

Method
1. Line a lagre pan with enough parchment paper to go about 1″ up on all sides. 
2. In the work bowl of a food processor, add the flour, rolled oats, powdered sugar, salt and vanilla seeds. 
3. Pulse a few times to combine, then add the butter and pulse until the dough looks like pea sized gravel (about ten, one second bursts). 
4. Sprinkle the dough evenly over the parchment lined sheet and use your fingers to press the dough into a uniform sheet of dough that goes about 1/2″ up all the sides. 
5. Put it in the freezer for 30 minutes. Meanwhile, place the oven rack in the middle position and preheat the oven to 350 degrees F. 
6. In a small bowl, combine the strawberries and 1/4 cup of sugar and toss to coat. This will release excess moisture and sweeten the strawberries. 
7. To prepare the filling, whisk together the eggs, sugar, flour and lemon zest. Add the lemon juice and whisk to combine.
8. Remove the crust from the freezer and put in oven and bake for around 25 minutes, or until it is golden brown and fragrant. When the crust is done, take it out of the oven, then immediately scatter the strawberries around the crust, pour any accumulated juices into the lemon mixture and whisk to combine. 
9. Pour the lemon mixture over the strawberries. 
10. Lower the oven temperature to 325 degrees F, then put the pan in the oven and bake for about 20 minutes, or until the center of the lemon bars doesn’t jiggle anymore. 
11. Remove from the oven and allow them to cool completely. Slice, then dust with powdered sugar and serve. 

makes about 12 lemon bars

Nutella Banana Bread

Ingredients
  2 cups all-purpose flour
  3/4 tsp. baking soda
  1/2 tsp. salt
  1/4 cup unsalted butter, at room temperature
  1 cup granulated sugar
  2 large eggs
  1 1/4 cups mashed ripe banana
  1/3 cup skim milk
  1 tsp. vanilla extract
  3/4 heaping cup Nutella 

Method
1. Preheat oven to 350 degrees. Spray loaf pan with nonstick spray.
2. In a medium bowl, whisk together flour, baking soda & salt.
3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add eggs, one at a time, beating well after each addition. 
4. Add banana, milk and vanilla. Beat until blended.
5. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix).
6. Spoon Nutella into a small dish and soften in the microwave for about 15 seconds. 
7. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.
8. Bake 50 to 60 minutes, it will seem a tiny bit undercooked but that’s what makes it good. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.

Rich chocolate soufflé

Ingredients
  Sugar ¼ cup 
  Butter 45gm 
  Maida 1 tbs 
  Dark Chocolate 200gm, melted 
  Egg whites 4
  Egg yolks 2 





Method
1. Preheat oven at 180oC. 
2. Grease four soufflé cups with one tablespoon melted butter and sprinkle one fourth tablespoon of sugar into each bowl.
3. Melt the remaining butter in a small sauce pan, add flour and cook on low until mixture starts bubbling.
4. Combine chocolate, butter mixture and egg yolks in a large bowl and mix well.
5. Beat egg whites in a clean bowl with electric beater until soft peaks are formed.
6. Add remaining sugar and beat until it is well dissolved.
7. Fold egg white mixture with chocolate mixture in two batches.
8. Pour mixture equally into prepared bowls and bake for 15 minutes until it’s puffed up on top.
9. Serve with fresh cream and strawberry sauce.

French apple tart

Ingredients
  Apples 3, peeled and roughly chopped 
  Sugar ½ cup 
  Vanilla essence 1 tsp 
  Lemon juice 2 tbs 
  Puff pastry 200gm 
  Butter 2 tbs 
  Fresh cream whipped ½ cup

Method
1. In a pan cook apples with sugar and little water until soft.
2. Add lemon juice and cook until the mixture is almost dry. 
3. Cool and add vanilla essence.
4. Roll puff pastry in a 1/8 inch thick sheet and cut two circles of seven inches.
5. Take two tart pans (seven-inch each), brush them with butter, pour the apple mixture and cover with a pastry circle.
6. Brush the top with remaining butter and bake in a preheated oven at 180oC until the pastry is puffed up and golden on top.
7. Take out from the oven and place a same-sized plate on top, invert the tart pan so the tart comes out on a plate.
8. Place a dollop of cream or ice cream and serve warm.

Yummy banana caramel sundae

Ingredients

For Caramel:
  Butter 100gm 
  Cream ½ cup 
  Brown sugar ½ cup

Method
1. Combine all ingredients in a sauce pan and cook on low heat until sugar is dissolved. 
2. Bring to a boil, reduce heat and let it simmer on low flame for five minutes until the caramel is ready.

For sundae:
  Bananas 6, peeled and sliced 
  Vanilla ice cream 3 cups 
  Sweet whipped cream 3 cups 
  Brownies 6, cut into small pieces 
  Almonds ½ cup, chopped and toasted

Method
1. Take six small glasses, and layer cream, brownies, banana, caramel, ice cream and nuts in each. 
2. Top with more cream, nuts and caramel sauce. 
3. Serve chilled.

Sagudana falooda

Ingredients
  Sagudana 1 cup 
  Milk 1 litre 
  Cocktail fruit 3 cups (2 large tins) 
  Rose syrup or red sherbat 1 cup 
  Ice cubes 2 cups



Method
1. Boil Sagudana and set aside. Combine milk, rose syrup and ice cubes in a blender until frothy.
2. Take six tall glasses, pour sagudana in each and add cocktail fruit.
3. Pour the blended milk mixture in each glass equally, garnish with fruit and serve chilled.

Poached egg on toast with greens

Ingredients
  1 cup distilled white vinegar
  2 large eggs
  Sea salt and freshly 
  Grounded black pepper

Method
1. Pour 1/2 cup vinegar into each of 2 small bowls. Crack 1 egg into each bowl, taking care not to break yolk; let stand for 5 minutes.
2. Meanwhile, bring a saucepan of water to a boil over medium-high heat. Using a whisk, vigorously swirl water until a vortex forms in the center. 
3. Slip 1 egg with vinegar into vortex and continue to swirl water with whisk around edges of pan until it returns to a boil. 
4. The egg white should wrap tightly around the yolk, forming an oval shape. As soon as water returns to a boil, reduce heat to medium and gently simmer egg, frequently swirling water, for 2 minutes. Using a slotted spoon, lift egg from water and use kitchen shears to trim any stray pieces of egg white. 
5. Place egg on paper towels and gently blot; transfer egg to a bowl or plate. Repeat with remaining egg. (If poaching more than 2 eggs, repeat using fresh water.) 
6. Season with salt and pepper. 
7. Immediately transfer to a bowl of ice water and let cool. Using a slotted spoon, transfer to a plate. 
8. Rewarm in a saucepan of simmering water for 1 minute.

Tahini and Date Cookies

These dense cookies are somewhat a cross between shortbread and naan khatai, with a wonderful sesame flavour and are not too sweet on their own so the date filling complements them perfectly. 

Ingredients
¼ cup unsalted butter, at room temperature
¼ cup tahini
1 cup plain flour
¼ cup caster sugar
3 to 4 tablespoons milk
2 tbls sesame seeds (optional)
½ cup chopped dates
½ cup water

Method
1. Preheat the oven to 180F (350C).
2. In a large mixing bowl, add the butter, tahini, and sugar, and beat well until well combined.
3. Add the flour and mix with a spatual or large metal spoon. 
4. As the dough starts to clump, add the milk, a tablespoon at a time, and keep mixing until you have a stiff dough.
5. Take 1 tablespoon portions of the dough, shape into round balls and roll in the sesame seeds, if you’re using them.
6. Place each cookie dough ball on a greased baking tray, place your thumb on it and press down gently to create a hollow centre. (The dough may crack around the edges; that’s fine.)
7. If you do not want to use the date filling, flatten the cookie dough balls with the back of a fork and bake as instructed.
8. Bake for 16 to 18 minutes, until the bottoms of the cookies are lightly browned.
9. Place the cookies on a wire rack to cool completely.
10. Meanwhile, to make the date filling: Add the dates and water to a small saucepan and cook on medium-low heat. 
11. Mash the dates with a fork while they cook and keep stirring the mixture so that it doesn't burn. When most of the water has evaporated and you have a jam-like consistency, remove the mixture from the stove and allow to cool.
12. When the cookies and date filling have cooled, fill the hollow centres of each cookies with the date filling.
13. Decorate with nuts or more sesame seeds to serve.

Mango Mousse Trifle

“The king of the fruits," mango fruit is one of the most popular, nutritionally rich fruits with unique flavor, fragrance, taste, and heath promoting qualities. Mango is one of the delicious seasonal fruits grown in the tropics.

This trifle elevates the simple mango without much effort. I’ve left out trifle standards like custard and jelly here, but you can add more layers if you wish.

Ingredients
½ lb plain cake, cut into cubes
2 large mangoes, peeled and cut into large cubes
4 tablespoons caster sugar
1 cup mango puree, chilled 
1 cup whipping cream (heavy cream), chilled
½ to 1 cup icing sugar, sifted

Method
1. In a bowl, add mango and caster sugar. Mix well, cover, and leave for 20 minutes.
2. In a large glass serving bowl, add cake in an even layer and then top with mangoes.
3. Prepare the mousse: Using an electric beater, whip the cream until stiff peaks form (when you remove the beater from the cream, the peaks formed should hold their shape).
4. Add the chilled mango puree and ½ cup icing sugar, and continue to beat until well combined. taste the mousse and add more sugar if desired.
5. Spoon the mousse over the mangoes in an even layer.
6. Cover the trifle and refrigerate, preferably overnight.
7. Decorate with chopped or sliced mango and serve.

Yummy toast

A wholesome snack made with chicken and egg as a light dessert for summer days.

Ingredients
  Minced Chicken 300g
  Bread slices 4-5
  Garlic-ginger paste 1tbsp
  Green onions 1
  Egg 1
  Cornflour 2tbsp
  Parsley, chopped 1/4 bunch
  Oil for frying
  Boiled egg 1
  Black pepper 1/4tsp
  Tomato ketchup 2tbsp
  Mustard paste 2tbsp
  Sesame seeds 1tbsp
  Salt as a taste

Method
1. Blend minced chicken, raw egg, boiled egg, cornflour, green onion, oil, garlic-ginger paste together. 
2. Add chopped parsley. Cut bread into square pieces. Spread mixture on the pieces and fry. Decorate the fried slices with tomato ketchup and mustard paste.

Chocolate Mug Cake

Ingredients
  1 microwave safe coffee mug
  4 tbls gluten-free flour mix 
  4 tbls coconut palm sugar
  1 large egg
  2 tbls cocoa powder
  3 tbls vanilla almond milk
  3 tbls coconut oil
  1 tsp vanilla extract
  Add-ins: pinch ground coffee, dark chocolate chips, coconut flakes

Method
1. Grease a coffee mug with oil or cooking spray. 
2. Place all ingredients in mug and mix with fork to combine ingredients, but don’t over-mix. 3. Microwave on high for 1 minute and 30 seconds. The cake might look like it is overflowing from mug, but it will settle. Cooking time depends on microwave strength, but the standard is 1 minute and 30 seconds; with 3 minutes being on the higher end. 
4. Final product should be moist.
Note: If using a homemade flour blend, make sure the blend contains baking powder and salt.

Yield: 1-2 servings
Time: Less than 5 minutes