Crispy Honey Granola Bars

Crispy Honey Granola Bars

Crispy Honey Granola Bars
Adapted from onceuponachef

2 cups rolled oats (I used quick oats)
1 cup rice crispies
½ sliced chopped almonds
½ cup unsweetened coconut
½ tsp cinnamon powder
¼ tsp salt
½ cup honey
2 tbsp butter
2 tbsp brown sugar
2 tsp vanilla entrance

Preheat the oven to 160 degree Celsius.
Spread oats and nuts on a parchment covered baking sheet and toast for 10 mins, occasionally stirring.
Add coconut and mix well and bake again for 5-7 mins.
Meanwhile, add honey, brown sugar, butter, salt and vanilla in a small pan and heat until brown sugar dissolves.
Take off fire and keep aside. It ok if it cools little bit.
Mix oats, cinnamon powder and rice krispies in a large bowl.
Add the honey mixture and mix well.
Grease the same parchment paper lightly with oil and spread the oats mixture evenly. Don’t make it too thick.
Don’t press down hard.
Return to oven and bake for 25 minutes. Take out and cool till warm to touch.
Cut into bars with a serrated or sharp knife. Store in an airtight container when completely cool.
Note: After baking for 20 minutes, I switched off the oven and left it inside for 2hrs (oven door closed) The result was very crunchy crispy bars!!

Crispy Honey Granola Bars 1


Figs, Dates & Honey Loaf

Figs, Dates and Honey loaf

Figs, Dates & Honey Loaf
Recipe source: Friday Magazine

1 cup all-purpose flour
½ tsp baking soda
1 tsp baking powder
4 -5 tbsp chopped figs
4-5 tbsp chopped dates
4-5 tbsp nuts (optional)
1 tbsp butter
1 egg lightly beaten
½ cup water
6 tbsp honey
¼ tsp cinnamon, nutmeg powder
¼ tsp salt

Whisk flour, baking powder, salt, cinnamon and nutmeg powder in a bowl and keep aside.
In a pan add figs, dates, butter, water, honey and baking soda and bring to a boil and let it cool.
Add beaten egg and whisk to combine.
Add flour and combine.
Add nuts if using and pour into a greased baking pan.
Bake in preheated oven at 160 degree Celsius and bake for 25-30 mins or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake before slicing.

Figs, Dates and Honey loaf 1

Thai Beef Salad

Thai Beef Salad

Thai Beef Salad

250 -300 gms beef steak thinly sliced
2 cucumbers
1 onion sliced
2 medium tomatoes
3-4 tbsp chopped spring onion
2 cloves garlic minced
1 thai red chili sliced
2-3 tbsp coriander leaves
2 tsp fish sauce
1 tbsp lemon juice

Cut cucumbers into two horizontally. Scoop out the inside. (optional) Cut into strips.
Deseed and slice tomatoes.
Mix all ingredients in a bowl. Check seasonings.
And Serve!!

Thai Beef Salad 1

Can add a handful of lettuce, few mint leaves etc as per preference.
Red chili will be less spicy if the pith and seeds are removed.
Pluck out coriander leaves from the stem (don’t chop with knife).

Chocolate Cake with Peanut Butter Frosting

Chocolate Cake with Peanut Butter Frosting

A perfect cake for any occasion…..soft and moist…..peanut butter and chocolatey!!

Chocolate Cake with Peanut Butter Frosting
Recipe source: Jessica


Chocolate Cake:
2 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
¼ cup cocoa powder
2 cups sugar
5 oz chopped chocolate
2 cups water
6 tbsp butter
2 tbsp oil
2 tsp vanilla essence
2 large eggs

Peanut Butter Frosting:
1 ½ sticks unsalted butter
1 cup peanut butter
1 – 1 ½ cups icing sugar
1 tsp vanilla
1-2 tbsp milk
½ tsp salt

Chocolate glaze:
4 tbsp unsalted butter
2 oz chocolate chopped
2 tbsp milk
2 tbsp corn syrup
1 tsp vanilla essence
1 cup icing sugar sifted

Preheat oven to 160 degree Celsius. Grease 2nos 8 or 9 inch cake pans and set aside.
Whisk flour, cocoa powder, baking powder, baking soda and salt in a bowl.
In a medium saucepan combine water and sugar. Bring it to a boil and stir until sugar dissolves.
Take off heat and add butter and chocolate. Stir occasionally until melted.
Whisk in oil and vanilla.
Add eggs and whisk quickly to combine. Do this fast and quick to prevent eggs from cooking …..but trust me it will not cook!!
Add flour in batches and whisk to combine.
Pour batter evenly in the pans and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let cakes cool before frosting.

Peanut butter frosting:
Cream butter and peanut butter in a bowl. Add vanilla and salt.
Add icing sugar half cup at a time. Beat well to combine.
Add milk little at a time and beat until light and fluffy.

Place one cake upside down on a serving plate. Add a thick layer of frosting and spread evenly. Place the other cake upside down and press slightly.
Apply a thin layer of frosting all over the cake and pop in the refrigerator for 10 mins. Keep in the freezer for few minutes if you are in a hurry.
Take the cake out and spread an even layer of remaining frosting around the cake. Pop it back in the refrigerator. Now prepare the glaze.

Chocolate Glaze:
In a small saucepan add milk, corn syrup, vanilla and butter and heat over medium flame until butter melts. Lower the heat and add chocolate and whisk until melted.
Take off fire and add icing sugar and whisk until smooth. Let the glaze sit for 5 minutes. When it starts to thicken and is slightly cool, pour over the cake and more on the edges to get a dripping effect. Smooth out the top.
Let glaze harden for 30 minutes.
Slice and serve.
Store in an airtight container and keep at room temperature. If you keep it refrigerated, bring to room temperature before you serve.

Chocolate Cake with Peanut Butter Frosting 1

Mini Buttermilk Biscuits

Mini Buttermilk Biscuits

Mini Buttermilk Biscuits

2 cups all-purpose flour
1 tbsp baking powder
1 tsp sugar
1 tsp salt
½ cup butter
¾ cup cold buttermilk (I used yoghurt mixed with water)
2 tbsp milk or egg wash

Mix flour, salt and baking powder in a large bowl.
Add butter cut into cubes and mix quickly either with two knives or use your hand until butter and flour is mixed. Its ok if few pieces remain.
Make a well in the center and add buttermilk. Stir just to combine.
Dust the work surface with little flour and tip the mixture on to it. Knead lightly few times to combine.
Pat the dough to a rectangle. Visually divide the dough into 3 parts and fold one half over the middle. Fold the other end over. Dust the work surface with flour if required.
Pat the dough to 1 inch thickness. Cut 1 inch rounds with a sharp cutter. Don’t twist the cutter when you cut the rounds. Also dip the cutter in flour once in a while so it doesn’t stick.
Bring leftover dough together and pat to 1 inch thickness. Don’t knead it.
Place the rounds on a parchment paper covered tray, leaving little space between each.
Brush lightly with milk or egg wash (egg white beaten with 1 tbsp milk)
Bake in a preheated tray at 200 degree Celsius for 12-15 minutes or until the top starts to brown.
Take out and place on a wire rack to cool.
Serve warm as is or better with cream cheese or my favourite….jam!!

Mini Buttermilk Biscuits 1

Methi Mattar Malai (Fenugreek leaves and Peas in Creamy sauce)

Methi mattar malai

Methi Mattar Malai (Fenugreek leaves and Peas in Creamy sauce)

½ – ¾ cup boiled green peas (boil in a pan or microwave for 5 mins)
1 cup chopped methi leaves
1 small onion finely chopped
1 tsp ginger garlic paste
1 cup low fat milk
1 tsp cumin seeds
1 tbsp oil
2 tbsp cream
Salt to taste.

To grind:
1 small onion sliced (microwave onions with 2 tbsp of water for 2 mins. Drain the water)
1 clove
1 small piece of cinnamon
1 small cardamom
10 cashews
2-3 green chilies

Grind all ‘to grind’ ingredients to a smooth paste.
Heat oil in a pan and add cumin. When it splutters add chopped onion and saute for few minutes. (no need to brown)
Add ginger garlic paste and saute for few more minutes.
Add methi leaves, salt and mix well.
Add the ground paste and keep stirring till raw smell goes.
Add milk and green peas and let it simmer for few minutes. Add more water to get the required consistency. Check salt.
Add cream, stir and take off fire.
Serve with nan or chapatis.

Methi mattar malai 1