Funfetti Mug Cake Recipe - It's a light, fluffy, simple vanilla cake overflowing with colorful sprinkles that comes together in just a few minutes — a perfect way to celebrate a birthday, anniversary, or any special occasion!

Mug cakes are impeccable when you're a home and wanting for some cake. Rather than heating a whole cake, which can take up to two or three hours, a mug cake takes under 2 minutes, and you can make single serving as well!

Funfetti Mug Cake is my latest microwave mug cake incarnation, and this one is super  yummy. I made this cake two times till today first on valentine day for my tiny valentine i.e my toddler aarush. and second time last weekend for my elder valentine ;) my husband. This is so delish mug cake, both of them really liked it.

What is Funfetti ?

Funfetti is a homemade sprinkle cake. The sprinkles cake was created in 1989 when the Pillsbury Company introduced a new type of cake that is called "Funfetti Cake". This is also called Confetti Cake. This was a white cake mix with multicolored sprinkles mixed into the batter and bake as usual. 

Most recipes call for 1 min on high in the microwave, if the cake is still not baked yet, put it back on high in the microwave at 30 seconds burst until the top of the cake is dry.

You don't need to wait for any occasion when you're craving for cake or sweets, this is the better way to enjoy your cravings.

This mug cake batter takes only a couple of minutes to stir together, and then the cake bakes up in the microwave in another minute or two. That means you’re less than five minutes away from your own personal vanilla cake studded with happy, colorful sprinkles!

And if you want to make several mug cakes at once, simply multiply the recipe accordingly, stir up the batter in one bowl, divide it evenly between the appropriate number of mugs, and microwave them one at a time. 

I just double the ingredients and used the batter in one mug and two wide microwave safe bowl. Looks like a party to me! HaHa

What You'll Need
- a mug 
- measuring spoons
- fork/spoon

You can even try other easy snack recipes from my blog
eggless carrot cake
marbled coffee muffins
breakfast egg muffins
fudgy walnut brownie

Author : Jolly Makkar
Serves : 1 mug
Course : Dessert/ Cake
Cuisine : American
Preparation Time : 5 minutes
Total time : 5 minutes

Ingredients :

All-purpose flour / Maida- 1/4 cup + 2 tablespoons 
Sugar - 2 tablespoons 
Baking powder - 1/4 teaspoon 
Milk, at room temperature - 1/4 cup
Salted butter, melted and cooled - 2 tablespoons 
Natural vanilla extract - 1/2 teaspoon 
Rainbow sprinkles - 1 tablespoon + 1 teaspoon 

Preparation Method :

1. In a small bowl, whisk together flour, sugar, and baking powder until thoroughly, completely combined, with no streaks of any ingredients remaining. 

2. Blend in milk, butter, and vanilla extract until batter is smooth. Quickly stir in 1 tablespoon of sprinkles. 

3. Pour batter into microwave-safe mug or bowl with straight sides. Top with remaining 1 teaspoon sprinkles.

4. Microwave on high for 1 and 1/2 minutes (give or take 30 seconds depending on the strength of your microwave), or until cake is done to your liking. 

5. Allow to cool for a couple of minutes before serving. 

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Homemade Sambar Powder recipe with step by step photos - This is a combination of aromatic spices dry roasted and ground together to prepare this flavorsome powder. This powder is used to prepare a popular South Dish – Sambar.

Sambar powder is the essential spice mix that you will always find in every south indian homes. Every homes has their own version of making it, and today I am sharing my mom-in-law recipe and my blogger friend recipe. So its a combo of both the recipes. This is also called sambar masala or podi.

Homemade spices are always best,very easy and quick process. Well, the answer is simple – it’s

•     No preservatives,
•     Unique Aroma and
•     WONDERFUL taste!!

I made this sambar powder this single jar which you seen in pictures. Because at my we usually don't eat sambar regularly, once in a week. If you are making in a regular base they you may consider make a larger batch of sambar powder.
Just store in a air-tight container. For that, you can just double all the quantity of ingredients.

This recipe is very simple just dry roast all the ingredients except turmeric powder, hing and blend it into a blender and keep it in a air-tight container for future use. You can use this masala with up to 8 months. Till 7 to 8 months month, it stays fresh.
 
I made this recipe as part of Recipe Swap challenge, where we get one partner blogger every alternate month...we visit so many blogger pace and we try to bookmark their recipes but never really find the time to try it.

In this challenge, we have chance to try their bookmarked recipes.... This month my partner is Renu Agrawal who blogs at cookwithrenu.com

She is just awesome baker and a very sweet person, she has lots of bread & cakes recipes in her blog which I really liked it..loved so many baking recipes, Do check her blog for more delicious recipes. Thanks Renu for this wonderful and aromatic sambar masala recipe.

This is my 4th recipe under this challenge
First recipe - Green Gram Dosa with peanut chutney
Second - Eggless Carrot Cake
Third - Shortbread Jam Thumbprint Cook                                                            

I have just added mustard seeds more on this recipe and rest of the ingredients are same with my partner recipe. I love mustard seeds in south-indian dishes, so I added into my masala recipe.


Check out other homemade spice powders recipe

barbeque masala
tandoori masala
chole masala
thandai masala

Author : Jolly Makkar
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Masala / Indian spice
Cuisine: South-Indian
Recipe adapted from cookwithrenu

Ingredients :

16 whole dry kashmiri red chilli / lal mirch, adjust to your spice level
Coriander seeds / dhaniya seeds - 1/2 cup
Toor dal/Arha ki dal(Pigeon peas) - 1/4 cup
Chana dal(Split Yellow Lentils) - 1/8 cup (approx 2 tbsp)
Urad dal(Split White Lentils) - 1/8 cup (approx 2 tbsp)
Cumin seeds / jeera - 1 tsp
Fenugreek seeds / Methi dana - 1 tsp
Mustard seeds / rai - 1/2 tsp
Handful of curry leaves / kadi patta
Black pepper / whole kali mirch - 1 tsp
Turmeric powder / haldi - 1 tsp
Asafoetida / Hing - 1/4 tsp

Preparation Method :

1. Firstly gather all the ingredients, measure it out using with measuring cups or spoons and then we need to dry roast all the ingredients one by one.

2. Start with coriander seeds, take a thick bottomed pan add 1/2 cup of coriander seeds. Dry roast on low-medium flame till they turn aromatic. Stir constantly till they are aromatic and you notice a slightly change in color. 

3. Remove in a bowl and allow to cool completely.

4. Next roast the dried red chillies, keep stirring till they are slightly dark in color. Remove in above same bowl and cool it out.

5. Next roast the chana dal, keep stirring and roasting for even browning. Remove them to the same bowl.

6. Next roast the curry leaves till they are crisp and no more moisture left. Remove them to the same bowl.

7. Next roast the toor dal, keep stirring and roasting for even browning. Remove them to the same bowl.

8. Next roast the urad dal, keep stirring and roasting for even browning. Remove them to the same bowl.

9. Next add mustard seeds to the pan. Once they start popping, remove it.

10. Then add fenugreek seeds(methi dana) till light brown.

11. Next add black peppercorns. Roast till they are aromatic and remove from the pan.



12. Next the cumin seeds, till they are aromatic. Do not roast too much.

 13. Add turmeric powder and hing. Mix all the ingredients together. 

14. Once cooled, transfer to the blender and now blend to fine and smooth powder.

15. Remove that powder in a bowl, while grinding it may become slightly warm and allow to cool completely.

16. Finally, sambar powder is ready, store  in a air tight container and use to prepare sambar recipes.

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Punjabi Panjiri with step by step picture recipe - Panjiri is a traditional Punjabi sweet made with whole wheat flour, clarified butter and dry nuts. Panjiri is mostly made as a prasad in temples or at home after pooja and also good for new mothers. 

This is the most popular dish in our punjabi's home a must-have winter delicacy!!

Cold, frigid weather calls for some homemade hearty comfort food. And winter comfort food is all about wholesome, feel-good favorites. In Northern part of India, panjiri is considered as winter comfort food.

Panjiri is a very healthy, highly nourishing food given to new mothers in North India. I had this during my pregnancy time, just a tablespoon with my morning tea. And later on after pregnancy just add edible gum in it. 

The ingredients in the dish are thought to help them heal, increase breast milk and speed up the recovery process. 


Panjiri is a high calorie sweet, that is made with whole wheat flour and loaded with the goodness of desi ghee and dry fruits. 
 
Many of my childhood memories are connected to the aroma of my granny cooking and there is nothing more delicious than the smell of homemade panjiri. 

During winters, my grandmother would make a huge batch of panjiri for us. We as kids enjoyed panjiri as a snack and as our morning breakfast with hot cup of tea..

The tradition still continuous. This winter delicacy is my family’s favorite and everyone loves them!!

It can be eaten just as it is or made into ladoos and stored and is a fantastic evening snack for kids as it is loaded with nutrients from Ghee and Dry fruits.

Panjiri can be made into Panjiri Ladoo as well by adding some more ghee and then binding the mixture into small ladoos. If you feel difficulty in eating Panjiri, just add some more ghee and bind them to make small bite sized ladoos.

Making Panjiri is very easy but slightly time consuming. Here is how to make Panjiri in a traditional way.

Total Time : 40 minutes
Preparation Time : 10 minutes
Cooking Time : 30 minutes
Author : Jolly Makkar

Ingredients :

Whole wheat flour/atta -  1 cup
Almonds/badam - 15 to 18 pieces
Cashew Nuts/kaju - 10 to 12 peieces
Raisins/kishmish - 3 to 4 tablespoon
Powdered sugar - 1/2 cup
Phool Makhane / Puffed Foxnut seed -  1/2 cup
Desi Ghee/ Clarified butter - 5 to 6 tabspoon

Preparation Method :

1. Begin by roasting the nuts. Heat 2-3 tablespoon ghee in a kadai/pan.Add Makhane (puffed lotus seed or foxnut). Cook until light bit crispy and brown in color. Remove from ghee and set it aside.

2. On a same kadai/pan likewise dry roast all the nuts which you used for 2-3 minutes, and transfer to a bowl when done. Crushed it on grinder(make sure don't powdered it, some pieces will gives you more crunch on panjiri).

3. Next, put a kadai or a thick-bottomed broad pan on low flame and dry roast whole wheat flour in it until the colour changes and you get nutty aroma from the flour. It will take near 10  to 12 minutes.

4. Then, add desi ghee in flour and roast the flour till the ghee is absorbed. Now, add in the roasted & crushed almonds. Stir until the mixture for about 5 to 6 minutes more is completely roasted.Make sure there is no rawness remained on the flour.

5. Turn off the flame, keep the kadai or pan down. Then add the powdered sugar. Mix very well. Then add raisins and mix again.

6. Transfer the freshly prepared panjiri to a bowl and let it cool down. You can store this enticing dessert in an air-tight container or serve immediately. 

If you try this recipe, please let us know! Leave a comment and tag a photo #jollyhomemaderecipes on Instagram, Facebook, Linkedin, Twitter so we can see it. I always love to see what you guys come up with!

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Baked Egg Muffins with Veggies - This Egg Muffins recipe is an easy, simple and go option for busy mornings. The protein packed muffins are loaded with onion, cheddar cheese and other yummy flavors. Oh yea, they taste very good :)

Wish you a very happy new year 2019 to all my readers and friends. I haven't posted any recipe since almost 3 weeks..my last post was in 2018 i.e fudgy walnut brownies, after 24th I am on holidays with my family, everything going smooth then my toddler down with viral. So no time to post any recipe., but I am back with many more delicacies which I am going to shared with you one by one :D

This is the Perfect breakfast for busy mornings, weekend brunch, or even holidays…these egg muffins come together quickly and are sure to be a hit!

These healthy egg muffin cups are filled with protein packed simple veggies, and can be made in advance! Sounds like the perfect breakfast to me.

These Egg Muffins are made with simple tomato and onion are super versatile. They can be made with any ingredients and are perfect for breakfast on the go.

However this recipe is so versatile, you can literally use anything you have in your fridge, mushrooms, broccoli, any kind of deli meat, chicken or beef.

A to Z challenge, a challenge &it was initiated by me with my other blogger friends and made Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month.

This is our 5th post for the challenge. We choose key ingredients alphabetically to cook and post a dish every alternate month.

This is my 4th dish in the A to Z challenge series,
A- Homemade Apple Jam (no preservatives)
B - Beetroot Carrot Sandwich
C - Black Chana Masala 
D - Dates, Almonds and Coconut Rolls
This time the alphabet is "E" so I choose eggs and thought of doing something simple and easy to prepare.

So let me tell you about these adorable cute little egg muffins. This is such a simple recipe and it’s perfect for breakfast on the go. You just make a batch on the weekend and have breakfast for the entire week. They’re delicious, they’re perfect.

You can use a little individual silicone baking cups to make these, but I used regular muffin tray to make these, just spray them with some cooking spray and nothing will stick to them and the muffins fall easily out.

Course : Breakfast
Cuisine : Vegetarian/ Eggtarian
Prep Time : 5 minutes
Cook Time : 20 minutes
Total Time : 25 minutes
Servings : Muffins
Author : Jolly Makkar

Ingredients :

Roughly chopped red onions- 1 no
Roughly chopped Tomatoes - 1 no
Eggs - 4 no
1 Handful of Coriander / green leaves
Cheddar cheese - 2 slices = (around 50g; you can use different cheese too)
Salt - 1/2 tsp
A pinch of fresh Black pepper
Oil for brushing the muffin tin

Equipment

6 slot muffin tin
Baking paper or muffin cups (only if you don't have a nonstick muffin tin)

Preparation Method :

1. Preheat the oven to 180°C/ 350°F.

2. Add the eggs and beat it well.

3. Add salt and pepper. Mix well. 

4. Wash and dice the onions and tomatoes. Put them in a mixing bowl.

5. Wash the coriander leaves, lightly chop it and add it to the bowl as well.

6. Grate the cheddar cheese and add into the bowl. Mix it all well.

7. Grease the muffin tin with oil and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up 😉, I didn't used it)

8. Pop the tray into the oven for 18-20 minutes or until the tops are firm to the touch. Mine will ready in 19 minutes.

9. Serve hot egg muffins with tomato ketchup or any salsa.

If you try this recipe, please let us know! Leave a comment and tag a photo #jollyhomemaderecipes on Instagram so we can see it. I always love to see what you guys come up with!
 
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 Happy Cooking and Enjoy !!