Apricot & Cashews Energy Bars

Apricot Cashew Energy Bars

A healthy sugar free sweet treat after meals or whenever you please! You can have a slice or two without feeling guilty of adding calories….

Apricot & Cashews Energy Bars
Recipe adapted from Christal

1 cup dry apricots
½ cup raw cashews
5 tbsp oats
½ cup shredded coconut
2 tbsp honey or maple syrup
2 tbsp toasted quinoa
¼ tsp salt
1 tbsp olive oil or coconut oil

Pulse cashews in food processor until crumbly and remove into a bowl.
Pulse apricots until finely chopped.
Add cashews and other ingredients to apricot mixture and pulse until all are well combined.
Transfer to a cling wrap or parchment lined pan and firmly press to form even layer.
Place the pan in the freezer for one hour to set and then slice into bars of desired size. (You can slice and store too as I did!)
Store in refrigerator.


To toast quinoa, take 2 tbsp quinoa and dry roast in a pan for few minutes till you hear popping sound. Quinoa will not change shape when popped but texture and taste changes.

Blender Chocolate Cake

Blender Chocolate Cake

Blender Chocolate Cake
Recipe source: Julie

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 cup cocoa
1 ½ cups sugar
½ tsp salt
2 large eggs
1 cup milk
½ cup canola or other oil
1 tsp vanilla essence
1 cup very hot water or coffee (2 tsp coffee powder +water)

Add milk, oil, sugar, eggs and vanilla into a blender and blend till smooth.
Add flour, cocoa powder, baking soda, baking powder and salt. Pulse a few times.
Add hot coffee and blend well just to combine.
Pour into a greased baking pan and bake in a preheated oven at 160 degree Celsius for 35-40 mins or until a toothpick comes out clean.
Let cool in the pan for 10 mins and then onto a wire rack to cool completely.
Sprinkle icing sugar before slicing or frost per your liking.

Blender Chocolate Cake 1

Apple Cinnamon Oats Breakfast Bars

Apple Cinnamon Oats breakfast bars

For people who prefer sweet breakfast….like me!

Apple Cinnamon Oats Breakfast Bars

1 cup oats
½ tsp baking powder
1 apple chopped
¼ cup chopped nuts
3-4 tbsp raisins
1 cup milk
1 egg
1 tsp cinnamon powder
3 tbsp brown sugar or honey
1 tsp vanilla essence
Pinch of salt

Add oats, baking powder, sugar, nuts and salt to the baking dish.
Mix well and spread it evenly.
Spread apple pieces on top.
Whisk milk, egg, vanilla essence (and honey if you are not using sugar) and slowly pour over the oats.
Sprinkle raisins on top.
Bake in preheated oven at 150 degree Celsius for approx. 25-30 mins or until set.
Slice and serve warm.

You can use any combination of fruits you like and follow above recipe.

Blueberry Peach Oats Breakfast Bars

Blueberry Peach Oats Breakfast Bars

Cinnamon layer cake with caramel frosting

Cinnamon layer cake

Cinnamon layer cake with caramel frosting
Recipe source: Sawsan

2 ½ cups all-purpose flour
1 ½ cups sugar
2 tsp baking powder
2 eggs
½ cup oil
2 cups milk
1 tsp vanilla essence

Spice mix
2 tablespoons cinnamon (I omitted)
2 tablespoons brown sugar (I used icing sugar)
2 tablespoon cocoa powder
1 teaspoon instant coffee

½ – ¾ cup Caramel frosting or chocolate ganache

Preheat oven to 160 degree Celsius.
Prepare the baking pan by greasing with oil and sprinkling some flour.
In a small bowl, mix the spice mix and keep aside.
Whisk flour and baking powder in a bowl.
Beat eggs, sugar, vanilla and oil until pale.
Add milk and mix well.
Add flour and mix until combined.
Pour about ¾ cup of batter into the pan and bake for 8-10 mins or until set.
Take the pan out of oven and sprinkle spice mix evenly. (sieve with large holes is helpful)
Pour another ¾ cup of batter slowly to cover all the spice mix.
Bake again till set.
Repeat until all batter is used up.
Cool the cake completely and spread caramel on top.
Garnish with nuts.

Cinnamon layer cake 1

Pavakka Manga Curry (Bitter gourd and Mango Curry)

Pavakka Manga curry

Pavakka Manga Curry (Bitter gourd and Mango Curry)
Recipe source :Sankeerthanam

½ cup bitter gourd slices
½ cup raw mango chopped
1 cup thin coconut milk
1 cup thick coconut milk
1 onion sliced
2 green chilies
2 sprig curry leaves
2-3 whole dry red chili
½ tsp turmeric powder
½ tsp mustard seeds
½ tsp chili powder
½ tsp roasted cumin powder
½ tsp fenugreek powder
1 tsp jaggery syrup (or sugar)
1 tbsp oil

Heat oil and add mustard seeds.
When it splutters, add whole chilies, curry leaves and fenugreek powder and stir.
Add onions and stir for 2 mins.
Add bitter gourds and stir for few minutes.
Add mangoes and mix well.
Add chili powder, turmeric powder, salt and green chilies. Mix well.
Add thin coconut milk and let it simmer till the bitter gourd and mango pieces are cooked.
Add thick coconut milk and turn the heat to low. Simmer for few min. Add jaggery syrup to adjust bitterness.
Add roasted cumin powder mix and take off fire.
Serve with rice.

Notes: Go for fresh coconut milk if you can. Otherwise use 2 tbsp coconut powder for thin milk and 4 tbsp for thick milk mixed with warm water.

Pavakka Manga curry 1

Pumpkin Ginger Bread –THE BEST

Pumpkin Ginger Bread

Pumpkin Ginger Bread –THE BEST

1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ cup brown sugar
½ cup sugar
4 eggs
1 tsp vanilla essence
¾ cup pumpkin puree
¾ cup canola oil
¾ tsp cinnamon powder
¾ tsp dry ginger powder
¼ tsp cloves powder
¼ tsp nutmeg powder
½ tsp salt

Add the dry ingredients in a bowl and whisk well to combine (except sugars)
Beat the eggs, sugar and vanilla well to combine.
Add pumpkin puree and oil and mix well.
Add dry ingredients and mix well.
Pour into a greased loaf pan.
Bake in a preheated oven at 160 degree Celsius for 50-60 mins or until a toothpick comes out clean.
Let cool in pan for 10 mins and then turn into a rack to cool completely.
Slice and serve.

Mushroom Quinoa Quiche

Mushroom quiche with quinao base

Mushroom Quinoa Quiche

1 cup cooked quinoa
½ cup wheat flour or all-purpose flour
¼ tsp salt
3 -4 tbsp chopped spring onion
4-5 tbsp water

3 eggs
¼ cup milk
½ cup chopped mushroom sautéed
½ cup red capsicum chopped
3-4 tbsp chopped spring onion
¼ tsp chili flakes
¼ tsp garlic powder (optional)
Salt and pepper to taste
3-4 tbsp cheese (cheddar or parmesan)

Mix quinoa, flour, salt, green onions and enough water to make dough.
Grease a pie plate (8″) or any oven proof glass plate and grease well with butter.
Spread the dough in the plate with your fingers.
Whisk egg and milk in a bowl. Add rest of the ingredients except cheese.
Pour into the dish plate.
Sprinkle cheese on top.
Bake in preheated oven at 160 degree Celsius for 20-25 mins or until the edges have started to brown and center is almost set.
Rest for 5 mins and take out on a serving dish.
Serve warm.

Mushroom quiche with quinao base 1

Yogurt Kulfi

Kulfi with greek yogurt 1

This is a healthy version as compared to the original kulfi. Won’t hurt to have an extra scoop!

Yogurt Kulfi

3 cups yogurt (or 2 cups Greek yogurt)
1 tin condensed milk (low fat)
½ tsp cardamom pwd (only seeds pwd)
2 pinch saffron
1 tbsp warm milk
4 tbsp chopped pistachio or cashewnuts

Tie yogurt in a muslin cloth and hang it so all water drains out. Preferably leave it in the refrigerator overnight.
Add saffron to warm milk and keep aside.
Place the hung yogurt in a bowl. Add condensed milk, cardamom powder and saffron and whisk well to combine.
Stir in nuts.
Pour into kulfi molds or in a freezer container and freeze till set.
Keep in room temperature for 5 mins and scoop for yummy kulfi!

Kulfi with greek yogurt

Labneh Zaatar Balls

Labneh zaatar balls

Labneh Zaatar Balls –Quick Method

1 or 2 cups of yogurt (full fat or low fat)
Salt to taste
3-4 tbsp zaatar
Olive oil

Mix yogurt and salt and place in a muslin cloth.
Tie the cloth and hang it such way that all water drips out.
Preferably leave it in the refrigerator for 8-10 hrs. (Tighten the cloth as required)
Take the labneh out of the muslin cloth and make small balls.
Roll in zaatar and serve with salads if using immediately.
For storing, put them in a clean glass jar and cover with olive oil.

Zaatar is optional.
You can mix fresh finely chopped herbs like parsley before making balls.
Use as a dip for crackers.

Oats Yogurt Raisin Bars

Oats Yogurt Bars

Oats Yogurt Raisin Bars
Recipe source: Lorie

Healthy and filling….try this!

1 cup oats (I used quick oats)
1 cup low fat yogurt
¾ cup all-purpose flour/wheat flour
1/3 cup brown sugar
1/3 cup vegetable oil
1 tsp vanilla essence
¾ tsp baking soda
½ tsp baking powder
2 eggs
½ tsp salt
½ tsp cinnamon powder
½ -1 cup raisins (or chocolate chips)

Mix oats and yogurt in a medium bowl and leave aside for half hr.
Whisk flour, baking powder, baking soda, salt and cinnamon powder in another bowl.
Lightly beat the eggs and add to oats & yogurt mixture. Stir to mix.
Add sugar, vanilla and oil and mix again.
Pour the wet ingredients into the dry and stir just to combine. Don’t overmix.
Fold in raisins.
Pour the batter into a greased pan of your choice and bake for 15-20 mins. Can be made into muffins.
Let cool and enjoy.