Microwave Cooking

White Chocolate Fruit & Nut Bark …


On the third day of Christmas Marathon I bring to you one of my favorite white chocolate fruit and nuts bar … I especially love this bark for its colorful and rustic looks . I sometimes even use candies and even pieces of different chocolates as toppings …

Total Time:50 min
Prep:5 min
Inactive:30 min
Cook: 15 min

For these barks we will be needing :

Ingredients :

1/2 cup shelled salted pistachios ( I used whole pistachios )
16 ounces white chocolate, finely chopped ( I used Ghirardelli white chocolate chips)
1/2 cup dried cranberries ( i mixed some dried pomegranates too )
1/2 cup diced dried apricots
OR any fruits and nuts of your choice


Preheat the oven to 350 degrees F. Line a 8-by-10-inch cookie sheet or pan on with a parchment paper.

Place the pistachios in one layer on another sheet pan and bake for 5-8 minutes. Set aside to cool. ( make sure not to burn the pistachios )

Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)

Pour the melted chocolate onto the parchment paper and spread it lightly to fill the pan . Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark into pieces and serve …..


Foolproof Holiday Peppermint Fudge …..


Fudge is a Western confectionery, which is usually soft, sweet, and rich. It is made by mixing sugar , butter and milk and heating it to the soft stage at 240 *F/116 *F, and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.

The most popular fudge flavor is chocolate .
Fudge can be made plain or it may contain walnuts, almonds, pistachios or pecans, mini-marshmallows, raisins, dried red tart cherries or other dried fruit and orange peel. Fudge can be flavored too with extracts such as mint, lemon and orange.

Today I bring to you one of my all time favorite easy to make 5 mins Chocolate fudge with candy cane topping …

Total Time: 2 hr 10 min
Prep: 5 min
Inactive: 2 hr
Cooking time : 5 min
Yield: Around 10 to 12 servings

Ingredients :

3 cups semisweet chocolate chips

One 14-ounce can sweetened condensed milk
1tsp vanilla extract OR mint extract if you like stronger mint flavor Cooking spray, for spraying the foil OR wax paper..

Handful crushed Candy Canes or peppermint candies of your choice for topping..


Line an 8-inch square baking pan with Wax Paper Or foil paper . If using foil then spray the foil with cooking spray.

In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until it’s all melted and smooth.
Pour it into the prepared pan and spread to even out the surface. Sprinkle the crushed candies on top .
Refrigerate for 2 hours or until set .

Lift the foil out of the pan and peel it off the fudge. Cut into small squares.


COMBINE chocolate chips with sweetened condensed milk in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes ( 1 min at a time and stirring in between ) or until chips are melted.
Pour it into the prepared pan and spread to even out the surface. Sprinkle the crushed candies on top .
Refrigerate for 2 hours or until set .

Lift the foil out of the pan and peel it off the fudge. Cut into small squares.


Chocolate covered dates …..


These chocolate dipped dates make a unique and fancy treat to serve your friends and family during holiday season .


20 toasted almonds
40 pitted dates divided
2 -3 table spoons chopped mixed nuts ( almonds, walnuts or pistachios)
3/4 cup semi sweet chocolate chopped ( keep a little aside to sprinkle on top )
coconut flakes ( optional )
You will need a fork and parchment paper.

Method :

Cut slit in each date and remove pit .
Take the pitted Dates and carefully stuff them without breaking the fruit apart.
line a large baking sheet with parchment paper. After dipping your dates in chocolate, you will place them on the sheet to set.
Stuff each date with the nut of your choice ( i have stuffed half of them with chopped nuts & the other half with Almonds ).

Melt chocolate in microwave safe bowl for about 1 minute , stirring halfway through cooking time.

Using a fork or a tong , dip each date in chocolate. Allow the excess chocolate to fall off. Place dipped date on parchment and sprinkle with coconut flakes Or copped nuts . Repeat with remaining dates.

Allow dates to set in the refrigerator for about 20-30 minutes before serving.


Aloo Ka Bharta / Indian style Mashed Potatoes …


Aaloo Ka Bharta or seasoned, mashed potato Indian-style Is another side which is served with hot Bafla’s topped with ghee.


4 -5 boiled Or Baked Potatoes
2 medium Onions (finely chopped)
2 Green Chilies (chopped)
1tsp finely chopped ginger
1/4 cup cilantro / Coriander Leaves (chopped fine )
2 tsp Oil
1/2 tsp Salt
1/2 tsp Red Chilly Powder
1 tsp Jeera (roasted and powdered)
Asafoetida (Hing) : A pinch (optional)


Peel the potatoes and mash them coarsely. Add all the ingredients ( except oil , cumin seeds and hing ) and mix well.
In a small pan heat oil for tempering . When the oil is hot enough add the cumin seeds to it. When the seeds stop spluttering, add hing if using . Pour the tempering on aloo bharta & mix well . Garnish with chopped corainder leaves and serve with daal & baflas .


Instant Khaman Dhokla In a Microwave …


Khaman Dhokla is one of the most famous & popular low cal and nutritious morning snack from the Indian state of Gujarat . Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It is easily available in most of the sweet shops in India .
Khaman Dhokla is made using gram flour with salt, sugar, citric acid and water. The batter is then steamed, cut into squares and tempered with mustard seeds
& served with deep fried chillies and chutney made of coriander. It is garnished with coriander and often with grated coconut.

Now a days thanks to Microwave , One can easily prepare soft and spongy instant Dhokla in less than 20 minutes . The secret of its sponginess and no requirement of advance preparation lies in using fruit salt. You will see how easy it is to make mouth watering traditional khaman at home.
Today I am sharing this easy recipe with you all @ Angie’s Fiesta Friday …

Here is what you need for the recipe :

Besan (Gram Flour) – 1/2 cup
Thick yogurt – 1/4 cup
Lime juice – 1Tbsp
Oil – 2Tbsp
Sugar – 2Tbsp
Mustard seeds – 2 tsp
Green Chilies (Slitted) 4 or 5 OR as per taste
Salt as per the taste ( I used 1tsp)
fruit salt / Eno – 1 tbsp

Method :

In a bowl mix gram flour , yogurt , 1/2 tbsp lime juice, 1tbsp sugar, salt, 1 tbsp oil and mix well.
Now add water la little at a time to make a smooth paste (Paste should not be very thick nor very watery). Keep aside.

Grease a microwave safe bowl with some oil.
The microwave safe dish for Dhokla should not be very big (try to take a square box which is approximately 3-4″ in height and 6-7″ wide), otherwise the Dhokla will not rise well.
Now add the fruit salt to the mix and give a nice quick stir , pour it in the greased container (don’t fill the dish right till the top )

Immediately microwave it on high for about 4-5 minutes. Microwaves power vary hence after 5 mins keep checking the center of the Dhokla with a knife till the knife comes clean . When done keep aside for cooling. ( In my microwave it took 5 mins to cook at 1000 watts )

For the Tampering :-

In a pan add remaining oil and once the oil is heated add mustard seeds till they splitter .
Now add green chillies to this oil and fry them for a min .
Now add 3/4 cup of water to this chili , mustard oil and bring it to a boil .
As soon as it is boiled add 1 tbs sugar and a pinch of salt and give it a mix.
Take the pan out of the flame and Add lime juice .

Cut the cooled Dhokla into small pieces (or as per your choice).
Pour the entire tampering on to the dhokla & give it a rest for 10 minutes so that the Dhokla absorbs all the water .
Once the water is absorbed its ready to serve.
I like to serve Dhoklas with Green Cilantro / Mint chutney

Note :

You have to be very fast after adding Fruit salt to the batter.
Mold should be of proper shape n size as per the quantity.
Please don’t over microwave it, as it may become dry n hard.
Let it completely cool down before adding tampering.