Single Serve 2 Minute Microwave Fruity Bread Puddings


Bread pudding variations are my go to comfort food. I have a few recipes already on the blog and you can check them here – Pudding in a mug , caramelized bread pudding , citrus bread pudding  etc.

Many of my friends asked for the instant Cherry upside down and the banana upside down bread puddings I made in the microwave. These are perfect when you crave for something wholesome and sweet at an unearthly hour. It takes 2-3 minutes to prepare these and trust me they’re addictive.

There is no rocket science in making these puddings and you can do variations as per your liking. You can use fruit of your choice, add seeds, nuts, dates, chocolate or Nutella, whiskey or rum or just have the pudding warm and plain.

Preferably use a thick one day old bread. Challah, French loaf, Brioche are the recommended breads for French toasts and bread puddings but for these the usual white bread too works well. I have made these Puddings with Bishop Nut bread too. I love the chewy texture of baguette too but it needs extra soaking to soften it. Use what’s available. I do not trim the edges. They add to the texture of the pudding.

Use the sign of the pudding crawl out up to  at least 1/2 inch  outside the mug to know the dish is done perfectly.

Never be afraid to fill the mug till top and things settle down a lot once the bread soaks the liquid. I fill the usual coffee mug a little above 3/4.

Do adjust the cooking time according to your microwave type and bread type. Usually for me it takes about 2 -3 minutes.

Use wide mugs if possible bu taller ones also work fine.

You can keep the sugar to the minimum and utilize the sweetness of fruit. Also, one can use organic honey. I try to minimize the sugar usage.

This was a rushed coking spree so please excuse the photograph. Will replace with a good one when I make it next.

Here’s how I made them :

Upside down Warm Cherry Bread Pudding 

Ingredients :

Pitted fresh cherries – 8-10

One day old bread – 2 thick slices

Milk ( preferably full fat with top cream) – 1/4 cup

Bourbon or any Whiskey – 2 tablespoon

Raisins – 8-10

Sugar ( white/brown) – 2 tbsp

Salted Butter – 1 tbsp

Pinch of cinnamon powder

Pinch of nutmeg powder

Pure vanilla extract or vanilla essence –   2-3 drops

Steps – 

Soak the cherries and the raisins in Whiskey and keep aside

Nicely toast two slices of bread . It compensates for the browning you get if oven baked)

Apply butter on one side and then break it into bite size pieces or cut into squares.

In the bowl you will use for making the pudding, arrange the cherries and then place the bread pieces. Add the raisins in between.

In another bowl mix sugar, spices, vanilla and the remaining whiskey and then pour this mixture over the bread pieces.

Press it gently and let it rest for 5 minutes for the bread to soak up the milk.

Place the bowl on the center of microwave plate and let it cook for 2 minutes on high power. Check by pressing the spoon gently. If there is still a lot of liquid then give it another minute or take it out on the counter.

Place a plate on top of the bowl and turn upside down to release the pudding.

Have warm of cold as per your liking.

You can mix everything and make this pudding in a mug too. I made this one in bowl with no added sugar as the black cherries from FarmerUncle were super delicious and sweet as honey. These are chemical residue free cherries. I added Amul Venezuela Ebony Twist chocolate pieces too for added indulgence.

Caramelized Banana Upside down Bread Pudding 

Ingredients : 

Ripe yet firm banana – 1 large

Full fat milk with top cream – 1/3 cup

Dark Rum ( Old Monk) – 2 tbsp

Raisins – 10-15

Sugar ( brown/white) – 2 tbsp

water – 2 tbsp

Bread Slices – 2

Vanilla extract or essence ( optional) – 1-2 drops

Cinnamon _ nutmeg powder – a pinch ( optional)

 Steps- 

In a bowl soak the raisins in rum and keep aside.

In a non stick skillet or sauce pan add sugar, let it simmer over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber.  Remove from the heat and carefully whisk in a tsp of butter.

Cut the banana into small rounds and place them neatly in the caramel. Put it back on low heat and let them turn golden from both sides. Take the pan off the heat.

Carefully arrange the banana slices in the bowl in which you will make the pudding.

Toast and butter the bread and then make small pieces of it. layer the raisins and bread pieces over the banana slices.

In a bowl whisk milk, vanilla and spices. Pour the mixture over the bread pieces. adding the leftover caramel and rum in between.

Let it soak for 10 minutes. Gently press with spoon so that the upper layer also gets soaked properly.

Keep the bowl in microwave and cook for 2 minutes as per the make of your microwave. If there is still some milk left you can give a 1 minute run again.

Let it rest for a minute then place a place on top of the bowl to turn the pudding upside down.

These puddings are a little soft and not too dry. Keep that in mind. You can make them with egg too like normal basic bread pudding but I find adding one egg a bit too much for a bowl or mug so avoid.

Serve warm of cold. I prefer to have it warm. The salted butter gives it the taste of salted caramel which is divine.

Here is one in a mug that has layers of banana, raisins, walnuts and bread. I topped it with sticky date syrup so no white sugar in this one.

I hope you will try one of these and let me know if you liked them.


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एक शहर ये भी – कविता 5 – महरौली


 

 

बचपन में दिल्ली रिज पे रत्ती बटोरा करते थे
कॉलेज में दोस्तों का हाथ थामे किसी टूटी मुंडेर पे बैठे
क़ुतुब मीनार को ताकते या आवारगी के आलम में
युहीं फिरा करते, कीकर, बबूल,बिलाङ्गड़ा, पिलखन
के दरख्तों और जंगली झाड़ियों के बीच
हज़ारों बरसों की यादों को सहेजे मेहरौली की
संकरी गलियाँ, दरगाह, बावड़ी, मस्जिदें और मक़बरे
हमें शहर के शोरशराबे से दूर सुकूं का अहसास दिलाते,
आज फिर सोहनलाल की खस्ता कचौरी खाने निकले तो मन
रबड़ी फालूदा, समोसे चाट पकोड़ी कबाब, नहारी,
कोरमा और खमीरी रोटी की खुशबुओं में खो गया,
अलाई मीनार के पास निगाहें चुड़ैल पापड़ी पर
सदियों से बसे जिन्नो को फिर ढूढ़ने लगी पर
नाग फूल पर जाकर अटक गयीं और फिर
बड़े पीलू की बूढ़ी हड्डियों से सरसराती हुई
बेर के पेड़ में उलझ गयीं, बस यूँही पेड़ों की
परछाईयों में लुकते छिपते तुम कागज़ पर
नामों की लिस्ट बनाने लगे- ढ़ाक, रोंझ,
करील, देसी पापड़ी और न जाने क्या क्या,
तुम्हें पेड़ों से लगाव था और मैं मेहराब, गुम्बद,
दर-ओ -दीवार, झरोखों और जमाली कमाली
के खंडहरों में खो जाना चाहती थी,
जहाज महल, ज़फर महल, औलिया मस्जिद
की रूह को छूना चाहती थी, सैरगाहों, इबादतखानो,
हवेलियों में बीते कल को ढूढ़ना चाहती थी,
मोहम्मद शाह रंगीले की रंगों में रंगना चाहती थी,
मैं इस शहर की नब्ज़ टटोलना चाहती थी,
मेहरौली की वक़्त से भी लम्बी दास्ताँ इन धुल भरे
पत्थरों में ज़िंदा हैं और उसी की नब्ज़ पर हाथ रखे
हम चल पड़े,आँखों में रेत सी चुभती भद्दी नयी इमारतों,
कूड़े के ढेर और झाड़ झंकाड़ के बीच आखरी सांसें लेती,
अतीत की उन अनछुई दस्तानो को परत दर परत खोलने
युहीं घूमते फिरते हम सूरज गुरुब होने से पहले
पहुंचे ख्वाजा बख्तियार काकी की दरगाह पर,
सैर-ए-गुल फरोशां की यादों से मन महक उट्ठा ,
लोभान और गुलाब की खुशबू ,पेड़ों पे पंछियों का
कोलाहल, जाली में बंधे मन्नत के धागे, रौशनी की दुआ
के सजदे में झुके सर और क़व्वालों की गूँज से मुबारक
समां में बंधे हम मोहब्बत और अमन की शमा दिल में लिए
शाम के गहराते सायों में घुल गए और यूँ ख़तम हुआ
एक और दिन दिल्ली की गलियों में

Two New Poems On Love


MOSS ROSE 
I want to place this red blossom
in your hair just behind your ear
as you stand by the window
in the shadows of morning
people think we are close friends,
brothers even, so long have they seen us
laughing together
soon they will know we are lovers
I want to walk along the street
holding your hand, your hair with its flower
giving spring to the town
in the heat of summer
( Inspired by a photo and caption posted by Onir on his Instagram story )
****************************************
MY LOVER IS A WOMAN 
I couldn’t love so I wrote
words became fingers
the paper her skin, raw, sensual,
quivering with desire
my love for her became a protest
love – a weapon, a tool,
an agent of change
I wanted to rebel with poetry,
with dreams, with colors,
with Kohl lined eyes,
lips upon lips, with spring pollen,
with rhythm of the rain,
a bit of summer sky,
the seasons of the city spilling in her veins
– her body an alchemy of color palette –
Gulmohar, Jacaranda, Bougainvillea
 It is in these words I found her
and in turn found myself
and since then I can’t stop coming out
I want to come out in all possible ways
I want to come out and love
unabashed and unapologetic
I want to come out in rainbow colours
and say out loud –
yes, my lover is a woman
and you can put me behind bars
but never back in the closet

Meethe Makhane | Jaggery Coated Fox Nuts & A Parfait


Phool makhana are one of my favorites. They are also known as lotus seeds or fox nuts. A versatile  sweet treat that is gluten free, low calorie, vegan and full of healthy nutrients. I have the savory version HERE  and a Kheer HERE.  These are very addictive but you can eat them free from all guilt. Add to vegetable curries, make desserts or munch on the savory snacks and if you have a sweet tooth like I do then make these gur ke makhane or jaggery coated makhana. These popped seeds are good to eat in fasting days too and provide instant energy. You can even give it to toddlers.

Popped Makhana is chewy but once nicely roasted it becomes crisp and nice.

 

One of the quickest snacks you can assemble. I won’t go into details of the benefits the two ingredients provide. Do Google it.

Here is how even a kid can make it in a jiffy.

Ingredients :

Fox Nuts | Makhana – 1 Cup

Organic or Chemical free Jaggery powder or grated Jaggery  – 1/4 Cup

Pure Ghee – 1 tbsp

Water – 1 tbsp

Cardamom | Til | Desiccated coconut – As per your choice ( I have not added anything here)

Steps – 

Heat ghee in a heavy bottom pan and add the popped Fox Nuts seeds. Roast them on low flame till they become crisp. Make sure to keep the flame low and do a finger test by breaking the makhana between two fingers. If done it will crumble nicely. If it doesn’t then roast a little more. Once roasted, take them out in a plate.

Toast the Til or desiccated coconut in the same pan if using and remove in a plate.

Add the jaggery powder with a tablespoon of water to the same pan and let it melt on low flame. Once the jaggery fully melts turn off the flame and add the roasted makhanas and the other ingredients if using. Stir to mix everything and let it cool in a large plate. Once the coated makhanas are cool enough to touch ( 5 minutes) separate them gently.

Store them in an airtight glass container and munch on these power snacks anytime.

You can caramelize the fox nuts with brown sugar or white sugar too but I prefer jaggery. Here I have used Organic jaggery from Monsoon Harvest Farms that was bought from Farmer Uncle . I mostly buy all my fruits and many of the other staples from them. Do take a look at their website.

The Parfait Story 

Now, I had never used caramelized makhana in a parfait.  Usually I just munch on them but this idea of substituting roasted beaten rice or Poha with fox nuts is by Sangeeta Khanna. I treasure her recipes and often look up for interesting combinations or tricks to make things better.

I make parfaits of all sorts with chilled home cultured curd. Adding, fruits, nuts, ramdana or popped amaranth seeds, roasted Poha or beaten rice flakes but this is by far the most delicious thing. The makhanas are a chewy swollen dumplings inside the smooth chilled home cultured curd. You can check the other Parfaits from the search bar but here is One of the recipes.

This is the first mango of the season. A little sour so it has given a unique flavor  the whole composition. The sweeter the fruit is the better. Eliminates the use of white sugar or any other sweetener. Just perfect for a quick breakfast.

Here’s how I made the Caramelized Fox Nuts and Mango Parfait.

Cube the best ripe mangoes (1-2) and chill. Whip and chill a cup full of homemade curd with a little honey or mango puree. I sometimes use hung curd too.

If you have the caramelized makhanas then you are ready to assemble but if you don’t then quickly caramelize them fist.

Now, take a glass and layer the curd, mango cubes and makhana till you reach the top.

Serve immediately.

I can’t tell you how delightful this tastes. Do try and let us know how it worked for you. You can caramelize a few makhanas in five minutes for this parfait so go for it.

एक शहर ये भी – कविता 4 – भूली बिसरी यादें


आज कुछ सायों से मुलाक़ात हुई
पुरानी यादें थी साथ हो लीं
दरयागंज में गोलचा सिनेमा के पास
संडे बुक मार्किट में किताबों के पन्ने पलटते हुए
पुराने दिन याद आ गए, भीड़भाड़, किताबों, सिक्को,
कपड़ों की छोटी छोटी दुकानों से गुज़रते हुए
हम दिल्ली गेट पहुंचे, यहीं सड़क पे जाती एक बस से
याद आयी डी टी सी की वो डबल डेकर बस
जिसमे हम कभी कभार छुट्टियों में
अंग्रेजी फिल्म देखने जाते थे
तब सिंगल स्क्रीन सिनेमा हॉल का ज़माना था
और फिल्म देखना एक लग्जरी
दिल्ली में तब हरयाली ज़्यादा और
भीड़ कम दिखती थी और अक्सर
इन बसों की छतें डालियों की मार से
डेंटेड रहती थीं
१४-१५ साल की उम्र में इन
डबल डेकर बसों से दिल्ली शहर
कुछ अलग ही दिखता था
ये समय था फटफटिया, लम्ब्रेटा या वेस्पा स्कूटर का
सड़कों पे ज़्यादातर फिएट और एम्बेसडर
ही दिखती थीं या फिर कभी कभी किसी
रईस की फॉरेन गाड़ी सर्राटे ने निकल जाती थी
राजपथ पर साइकिलों का मजमा एक आम बात थी
ये वो समां था जहाँ सेंट्रल दिल्ली के पेवमेंट
जामुन से रंगे रहते थे और हम ठंडी मीठी गंडेरी
चबाते नीम की छांव में गर्मी की शामें काटा करते थे
ट्रैफिक के शोर से परे वो मीठी आवाज़ें कानों में गूंजने लगीं
“लैला की उंगलियां,मजनू की पसलियां, ताज़ा ताज़ा ककड़ियाँ”,
” फालसे काले काले, मुझसे भी ज़्यादा काले”, गंडेरी गुलाबवाली
मीठी मीठी मतवाली”, एक दबी सी मुस्कराहट होटों को छू गयी
और हम चल दिए उन्हीं गुलाबों की भीनी सी खुशबू लिए
शाहजहानाबाद की सैर को