Fruit and Nut Bars

Fruit and Nut Bars

Fruit and Nut Bars / Tu bi’Shvat Cake

1 ½ cups dried fruits (any combination –raisins, apricots, dates, prunes cherries etc)
1 ½ cups nuts (any combination-pecans, walnuts, almonds, cashews etc)
7 tbsp flour
5 tbsp sugar
3 large eggs
¼ tsp nutmeg powder
½ tsp cinnamon powder
¼ tsp salt
Pinch of ground cloves

Mix eggs lightly in a big bowl. Add flour, sugar, nutmeg, cinnamon, cloves and salt and mix.
Stir in dried fruits and nuts
Put the mixture in a parchment lined pan (loaf pan preferred) and bake in a preheated oven at 160 degree for 1 hr. ( The extended baking time makes it dry and chewy and perfect!!)
Cool and use a very sharp knife to cut thin slices.

Fruit and Nut Bars 1

Apple Bread /Loaf

Apple Bread

Apple Bread /Loaf

1 ½ cups flour
1 tsp baking soda
1 tsp cinnamon powder
½ tsp nutmeg powder
½ tsp salt
¾ cup -1 cup brown sugar
2 eggs
¼ cup oil
¼ cup buttermilk
1 apple

Skin and grate the apple.
Mix flour, baking soda, nutmeg and cinnamon powder and salt in a bowl.
Whisk, brown sugar, buttermilk, oil, eggs, and apples in a large bowl,
Mix in dry ingredients, stirring just until combined
Pour the batter into a parchment lined loaf pan and bake in a preheated oven at 160 degree Celsius for 35-40 mins or until a toothpick comes out dry.
Cool on a wire rack.
Slice and serve.

Easy Eggless Biscuit Pudding

Biscuit Pudding

Easy Eggless Biscuit Pudding
5-6 serving

1 pack tea biscuits (I used 25 marie biscuits)
1 cup whipping cream
4-5 tbsp condensed milk
1 cup warm water
1 tbsp coffee powder

Stir coffee powder in water in a shallow bowl. Let it cool.
Whip the cream and fold in condensed milk.
Take a square or round glass bowl which can accommodate 6-7 biscuits without too much overlapping.
Dip biscuits in coffee and layer in the bowl. Spread few tablespoons of whipped cream to form a thin layer.
Repeat the process to complete at least 4 layers. Ensure top is covered completely with whipped cream.
Chill in refrigerator for few hours or overnight.
Decorate with grated chocolate or dust with cocoa powder.
Slice and serve.

Healthy Banana Ice cream with dark chocolate

Healthy Banana Icecream with dark chocolate

Healthy Banana Ice cream with dark chocolate

2 ripe bananas
3-4 dates (optional)
3 tbsp dark chocolate bits

Peel and chop bananas into big chunks and keep in the freezer till its almost frozen.
Blend bananas along with dates.
When its nicely smooth, add chocolate bits and mix with a spoon.
Transfer to a freezer bowl and freeze till set.
Enjoy guilt free ice cream whenever you feel like it!

If the bananas are overripe, no need to add sugar, otherwise add powdered sugar as per taste.
Take out of freezer few minutes before you plan to serve.

You might also like Banana Chocolate fudge

Banana Chocolate Fudge 2

Banana Choc Bites

Banana Choco Bites

Apricot and Pistachio Biscotti

Apricot Pistachio Biscotti
Apricot and pistachio biscotti

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ cup sugar (for more sweetness add ½ cup)
2 large eggs
2 tbsp oil
1 tsp vanilla essence
½ tsp grated nutmeg (or cardamom powder)
½ cup pistachios
¾ cup chopped dry apricots

Whisk flour, baking powder and nutmeg powder.
Add chopped apricots and whole pistachios in a small bowl. Add 1tbsp flour and mix so that apricot pieces are no longer sticking to each other.
In another bowl, whisk eggs, oil, sugar and vanilla essence.
Add flour mixture and stir until lumpy.
Now use your fingers to make sticky dough. Add apricots and nuts and mix well.
If the mixture is too dry, just wet your hands with water and knead lightly.
Make into a log and place on a parchment lined baking tray.
Bake for 25-30 mins until the tops are firm and edges start to brown.
Take out of oven and cool on a wire rack for 15 mins.
Transfer to a cutting board and using a very sharp knife or a bread knife cut ½ “or ¾” thick slices. You can cut straight or diagonal.
Place the slices back on the baking tray and bake for 15 mins. (Either make them stand or place on one side and turn to other side after 10 mins).
Cool on a wire rack and store in an airtight container.

Fluffy Buttermilk Blueberry Muffins

Blueberry Muffin

Fluffy Buttermilk Blueberry Muffins

2 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¾ cup sugar
¼ tsp salt
1 cup buttermilk
2 tsp vanilla essence
2 eggs
½ cup oil
1 -1 ½ cup blueberries

Whisk flour, baking powder, baking soda, sugar and salt in a large bowl.
In another bowl, whisk eggs lightly. Add vanilla, buttermilk and oil and whisk well.
Add wet to dry and mix with the whisk just until combined.
Fold in blueberries.
Fill batter into muffin liners almost to the top and bake in a preheated oven at 180 degree Celsius for 25-30 mins or until the top becomes golden brown.
Cool on wire rack and serve warm or cold.

Blueberry Muffin 1

Mango Tart with Greek Yogurt & Corn flakes Crust

Mango Tart with Greek Yogurt

Mango Tart with Greek Yogurt & Corn flakes Crust

For crust:
3/4 cup crushed or powdered cornflakes
4 tbsp butter
1 tbsp powdered sugar (if using unsweetened cornflakes)

Preferably use a loose bottom pie pan. I used a normal round cake pan. In that case, line the cake pan with cling wrap with extra on all sides. No need to line a loose bottom pan.
Mix all ingredients thoroughly with your fingers.
Spread the mixture in the pan and slightly press down with your fingers first to make sure its evenly spread. Now press down with the back of a spoon and smoothen.
Keep in the refrigerator while you prepare the filling.

1 cup mango puree
1 ½ cups greek yogurt or hung curd
4-5 tbsp powdered sugar (based on sweetness of mango)
¼ tsp cardamom powder (optional)
1 tbsp gelatin
1 tbsp normal temperature water +2 tbsp boing water

Mango Tart with Greek Yogurt 1

Take gelatin in a small bowl and add normal water.
When it swells, add hot water and stir till it dissolves. Cool the mixture.
Whisk mango puree, greek yogurt, powdered sugar and cardamom powder to a smooth paste.
Add gelatin mixture little by little and keep whisking to combine.
Pour onto the crust and chill in the refrigerator for min 4 hrs or preferably overnight.
Garnish with nuts or fresh mango pieces
Slice and serve.

To make greek yogurt, tie yogurt in a muslin cloth and hang it so all the water drips away. Hang it for few hours at room temperature or overnight in the refrigerator.

Inji Mittai /Ginger Candy

Ginger Candy

Inji Mittai /Ginger Candy

250 gms sugar
250 gms jaggery
250 gms ginger
3 tbsp water
2 pieces of butter paper

Add crushed jaggery, sugar and water into a pan.
Heat on medium flame till sugar and jaggery melts.(will not become a clear syrup)
Meanwhile cut ginger into small pieces and make a paste in the blender.
Transfer the ginger paste into a non-stick pam.
Sieve the sugar/jaggery into the ginger paste and mix well. (If there are no impurities in jaggery, no need to sieve)
Keep on high flame and mix well. The mixture will be dark brown in colour.
Keep stirring for approximately half hour. The mixture will become reduced and sticky.
At one stage, you will see the mixture suddenly changes from dark brown to very light in colour. (almost white as compared to its original colour)
Transfer to a butter paper and spread a little.
Immediately place the other butter paper on top and roll with a chapathi roller to obtain even thickness.
Cut into small cubes or whichever shape you prefer before it cools down completely.
Separate the pieces and let cool completely.
Store in airtight glass jar.

Ginger Candy 1

Freekeh with mushrooms

Freekeh with Mushrooms

Freekeh with mushrooms

Freekeh (free kah) is roasted young green wheat. It has a higher nutritive value than rice and contains more protein, fiber, calcium, iron and zinc than mature wheat. It is low in fat, has high fiber content and low glycemic index which leaves you feeling fuller for a long time…..perfect to aid in weight loss.

1 cup freekeh
1 cup chopped mushroom
1 small onion chopped
1 tbsp chopped garlic
1 cube chicken tastemaker
2 cups hot water
2 tbsp oil

Wash freekeh thoroughly until water runs clear. The first time you add water, few dry freekeh crumbs and very roasted black pieces will float on top. Discard them along with the water.
Soak in water for 10 mins.
Heat oil in a pan and add garlic, Saute it for a min and add onions.
When onions turn translucent, add mushrooms and saute till water evaporates.
Add hot water, freekeh, and tastemaker and stir well.
Cover and cook on slow flame till all water evaporate and freekeh is cooked.
Fluff with a fork and serve with salad and any side dish.

Wholewheat Bread Bars

Wholewheat Bread Bars

Wholewheat Bread Bars

2 cups crumbs (5-6 whole wheat bread or white bread slices)
1 tsp baking powder
¼ tsp grated nutmeg
4 tbsp butter
2 eggs
¼ cup brown sugar
1 tsp vanilla essence
2 tbsp choc chips or nuts

Tear the bread slices into small pieces and put in a grinder to get fine crumbs.
Mix in baking powder and nutmeg.
Beat butter and sugar in a bowl.
Add one egg at a time and beat well.
Add vanilla essence and mix well.
Stir in the bread crumbs. (the batter will be thick)
Spread on a greased baking tray and sprinkle choco chips or nuts on top.
Bake in a preheated oven at 160 degree for 20 mins or until set.
Cool and cut into bars and serve.