Kurma Potato Curry

This is a very simple dish that can give you some booster after a tired day at work.


4 potatoes, skinned and cut into small cubes
5 tbsp of kurma curry powder
1 tsp of brown sugar
2 inch of cinnamon stick cut into two
1 1/2 tbsp of corn starch
A pinch of salt for taste
1 tsp of pure ghee
200 ml of water


Put the potatoes in the claypot.

Put the kurma curry powder and brown sugar in the clay pot and mix well.

Add the salt for taste.

Keep the ingredients in the pot for about 5 minutes.

Pour 180ml water in the pot and add the ghee and cinnamon.

Mix well and pop it into the microwave for 5 minutes.

Mix 2o ml of water with the corn starch. Mix well.

Take the claypot out of the microwave and pour in the corn starch.

Pop the claypot into microwave for another 3 minutes.

Serving: 3

Szechuan Pork Tenderloin

Serves 2


* 1/2 lb. pork tenderloin, sliced 1/4" thick
* 1 1/2 tbsps. reduced-sodium soy sauce
* 1/2 tsp. steak sauce
* 1 clove garlic, minced
* 1 tbsp. minced fresh onion
* 1/8 tsp. crushed red pepper
* 1 cup cauliflower flowerettes
* 1/2 medium sweet red or green pepper, cut in 1" squares
* 2 tbsps. coarsely chopped dry-roast peanuts
* Hot cooked rice


1. Stir together pork tenderloin slices, soy sauce, steak sauce, garlic, onion and red pepper in microwave-safe 1-quart casserole. Marinate 10-15 minutes at room temperature. Refrigerate, if mixture needs to stand longer.

2. Microwave pork tenderloin mixture, covered with waxed paper, on MEDIUM (50% power, 325 to 350 watts), 4 to 5 minutes, stirring well after each 2 minutes.

3. Stir in cauliflower and pepper squares; cover with waxed paper.

4. Microwave (HIGH) 1 to 2 minutes, until vegetables are barely cooked. Top with peanuts and serve with rice.

Recipe by : Chinese Food Recipes

Microwave Lemon Garlic Broccoli


* 1 (14 ounce) bag frozen broccoli florets, cleaned and cut into florets or 2 heads fresh broccoli, cleaned and cut into florets
* 1/4 cup water
* 2 tablespoons olive oil
* 1 tablespoon lemon juice, bottled is fine
* 2 garlic clove, minced or 1 teaspoon garlic powder
* 1 teaspoon salt, adjust to your taste
* 1 teaspoon red pepper flakes (optional)


1 Microwave broccoli and water in covered bowl on high for 6 minutes or til crisp tender.

2 While it is cooking mix the rest of the ingredients together.

3 Drain cooked broccoli.

4 Pour lemon garlic mixture over broccoli and mix to coat.

5 If using fresh garlic cover the dish and let sit for about 2 minutes to allow heat from broccoli to "cook" and remove the raw taste from the garlic.

6 If using garlic powder you are ready to serve.

Recipe by: mama's kitchen
Photo by: Enjolinfam

German Chocolate Cake


* 1 bar (4 ounces) German sweet chocolate
* 1 cup instant mashed potato flakes
* 1 1/2 cups sugar
* 1 1/2 cups all purpose flour
* 1 1/2 teaspoons baking soda
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon cloves
* 1/2 teaspoon ginger
* 1/2 teaspoon salt
* 1/2 cup dairy sour cream
* 4 eggs
* 1/2 cup chopped maraschino cherries


Break chocolate into large micro proof mixing bowl.

Add 1 cup water and cook on HI for 2 minutes, or until chocolate is melted.

Stir until smooth.

Stir in potatoes.

Add all remaining ingredients except cherries.

Mix with electric mixer on low until moistened and then on medium for 3 minutes.

Scrape bowl occasionally.

Fold in cherries.

Generously grease a 12 cup fluted micro proof cake mold.

Sprinkle with sugar; remove excess.

Pour batter into cake mold. Cook on HI for 12 to 14 minutes, or until toothpick inserted in center comes out clean.

Rotate dish twice during cooking. Cool 30 minutes before inverting on a cooling rack. Cool completely before frosting.

Yield: 12 to 14 servings

Use the easy Powdered Sugar Glaze, spoon over the cake and allow it to drizzle down the sides. It's very festive looking and tasty!

Recipe by: 123 Easy As Pie