When we were growing up Mom used to give us pottukadalai (roasted Bengal gram) with sugar/jaggery. That was our quick fix for a sweet craving. I still keep a box replenished with pottukadalai and jaggery mix for folks at home to munch on.
But nowadays kids are spoilt for choices, be it TV or food. They want something new every time. So anytime I come across some quick recipe for kids snacks I make sure to try it out so I can be ready to assuage one of those intense cravings and "I don't want this all the time, it is so boring" whines.
I don't recollect the original recipe, I only remember that the recipe was for just one mug cake.
What follows is the recipe I have standardised for my use. I typically make 4. The kids down 1 each as soon as it is made and save the other one for later.
Recipe (makes 4 in 180 ml china cups or kullads)
Ingredients:
1 egg (if you want eggless, please check the substitution below)
1/4 cup (4 tbsp) - milk
2 tbsp - butter
1/4 cup (4 tbsp) - whole wheat flour
1/4 cup (4 tbsp) - sugar
1 tsp - vanilla essense
1 tsp - baking powder
Topping (optional)
Chocolate chips or chopped chocolate.
Method:
Melt the butter in one of the mugs/cups.
Whisk the egg, milk, and sugar in a bowl with a fork. Add the melted butter and whisk again. Add the flour, baking powder and vanilla essence and make a smooth paste.
If adding chocolate chips or chopped chocolate, add them to the batter at this stage.
Grease four china cups/kullads with a little melted butter.
Spoon the batter to fill the cups upto half way. Microwave the 4 cups/kullags for 1.5 minutes at full power. Insert a toothpick to make sure the mug cake is cooked.
Substitute for Eggless variant:
Instead of the egg listed above, you can substitute with one of the following:
a. grind a teaspoon of flax seeds
b. grind half a ripe banana robusta
The microwave time may need to be increased by about 30 seconds for the eggless variant. Be sure to check in between so the cake is not overcooked.
Substitute for Chocolate mug cake:
Instead of 4 tbsp of whole wheat flour, use 3 tbsp of whole wheat flour and 1 tbsp of cocoa powder (if using Dutch processed cocoa powder, add a tsp of vinegar to the recipe)
Ingredients:
1 egg (if you want eggless, please check the substitution below)
1/4 cup (4 tbsp) - milk
2 tbsp - butter
1/4 cup (4 tbsp) - whole wheat flour
1/4 cup (4 tbsp) - sugar
1 tsp - vanilla essense
1 tsp - baking powder
Topping (optional)
Chocolate chips or chopped chocolate.
Method:
Melt the butter in one of the mugs/cups.
Whisk the egg, milk, and sugar in a bowl with a fork. Add the melted butter and whisk again. Add the flour, baking powder and vanilla essence and make a smooth paste.
If adding chocolate chips or chopped chocolate, add them to the batter at this stage.
Grease four china cups/kullads with a little melted butter.
Spoon the batter to fill the cups upto half way. Microwave the 4 cups/kullags for 1.5 minutes at full power. Insert a toothpick to make sure the mug cake is cooked.
Substitute for Eggless variant:
Instead of the egg listed above, you can substitute with one of the following:
a. grind a teaspoon of flax seeds
b. grind half a ripe banana robusta
The microwave time may need to be increased by about 30 seconds for the eggless variant. Be sure to check in between so the cake is not overcooked.
Substitute for Chocolate mug cake:
Instead of 4 tbsp of whole wheat flour, use 3 tbsp of whole wheat flour and 1 tbsp of cocoa powder (if using Dutch processed cocoa powder, add a tsp of vinegar to the recipe)
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