Eggless Oat Cookies

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Usher into the cookie month with some simple Oat Cookies. Making batches after batches of cookies is indeed therapeutic. Warm spices to fresh herbs, chunks of butter to heaps of flour, beautiful little cookie cutters to perfectly baked cookies – the journey of making cookies is fun. Every cookie dough has exciting ingredients and its own story to tell.

These Oat Cookies were specially baked for my 2.5 year old lil one. He loves munching on homemade cookies during evenings and I love baking it for him. It allows me to introduce different flavor combinations in a beautiful way. Watching me bake so often, he loves taking part in the entire process, mixing ingredients to cutting the cookies. These classic cookies are super easy, fun to bake with kids and a total winner in my kitchen. The spice blend in the cookie dough lends a wonderful warmth to the cookie, while the oats make it chewy and addictive. Add this easy cookie recipe to your reportoire and you’ll never regret it!

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RECIPE

INGREDIENTS: (Makes 24 cookies)

  • 220 gms oat flour + extra for dusting
  • 40 gms rolled oats
  • 220 gms unsalted butter, room temperature
  • 70 gms icing sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 2 tbsp whole milk (optional)
  • pinch of salt

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METHOD:

  • In a bowl take unsalted butter and beat it until smooth. This will take around 30 – 40 seconds. Now add icing sugar and beat it until its smooth.
  • Now add vanilla extract and beat it for 20 – 25 seconds.
  • Add oat flour, cinnamon powder, nutmeg powder and salt and fold in the mixture until well incorporated.
  • Add the remaining rolled oats and fold in until just incorporated. In case the dough is too thick, add 1 – 2 tbsp of whole milk and fold in gently.
  • Transfer the mixture to a well dusted surface and bring the dough together to form a disc. Do not knead it.
  • Wrap the dough with cling wrap and put it in the refrigerator for 40 – 45 minutes.
  • Meanwhile line the baking sheet with parchment paper and keep aside. Preheat your oven to 180 C for atleast 15 minutes.
  • Take the dough out of the fridge and roll it out on a lightly floured surface to 1/4 – 1/3 inch thick circle. Using cookie cutter cut the cookies into the desired shape and tranfer on the baking sheet.
  • Keep this baking sheet in the freezer for 10-15 minutes until its firm.
  • Now take it out and put it to bake for 15 – 17 minutes or until the cookies are golden brown.
  • Take it out of the oven and allow it to cool completely. Once its cools down, it firms up better.
  • Transfer it to an airtight container and enjoy these for a week.

 

 

Eggless Buckwheat and Oats Banana Bread

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Its gratifying to see how something so delicious and addictive comes together effortlessly. A cozy chilly morning, a steaming cup of coffee and a moist banana bread – my dreamy kinda morning! Actually this is the way to break-fast. A quiet early morning, baking this quick banana bread, breakfast table seems all the more pretty and these small little joys makes a fulfilling day!

This buckwheat and oats banana bread is a healthy makeover to the classic eggless banana bread and is tastes darn delicious. Just the right amount of sweetness and moistness, try this once and this bread will be everyone’s favorite in your house.

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RECIPE

INGREDIENTS: (Make 1 – 9 inch loaf)

  • 3/4 cup buckwheat flour
  • 3/4 cup oats flour
  • 3 medium sized ripe bananas
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/2 cup coconut oil (you can use vegetable oil too)
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp pure vanilla extract
  • pinch of nutmeg powder
  • 1/2 tsp cinnamon powder
  • 1/4 tsp star anise powder
  • 1/4 cup whole milk
  • 1 tbsp mixed seeds (I used pumpkin and melon seeds) + extra for garsnishing
  • 1/4 cup rolled oats, for garnishing

METHOD:

  • Preheat the oven to 180C and grease the loaf tin with oil and dust it with flour and keep aside. Optionally  you can line it with parchment paper and keep aside too.
  • Meanwhile in a bowl mix buckwheat flour, oats flour, baking powder, baking soda, cinnamon powder, nutmeg powder, star anise powder and mixed seeds and keep aside.
  • In another bowl, take oil, honey, vanilla extract and brown sugar and whisk it still well combined.
  • Take 2 bananas and mash it used a fork and add it to the oil mixture.
  • Now combine the wet and dry ingredients and gently fold it until the mixture is well combined.
  • Add milk if the consistency it too thick. Transfer the mixture to the prepared loaf tin.
  • Now take the last remaining banana and cut it lengthwise from the center. Place it on top of the transferred mixture and garnish with mixed seeds and some brown sugar.
  • Bake it for 30 – 35 minutes at 180C or until a skewer inserted comes out clean.
  • Once baked, allow it to cool, unmould it, slice it up and serve with vanilla ice cream or as is.

Granola Breakfast Tarts

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Its time to awaken your taste buds and kickstart your morning in a healthy, hearty way! I love to have a sumptuous breakfast, the kind where the entire breakfast table is adorned with fresh juices, freshly baked breads, brewed coffee, perfectly cooked eggs and a beautiful breakfast dessert tart. Oh gosh! I am already dreaming about it. Very rarely my breakfast table looks so full that I am spoilt for choices. All I try to do is make one or the other dish of my dreamy breakfast table on and off. Once such dish is the fabulous breakfast granola tart.

Fancy to look but simple to make, these tarts can appease your sweet cravings in a nutritious way. Loaded with heavenly flavours, these tarts makes mornings happier and merrier. The stunning granola crust, the fresh juicy fruits and luscious yogurt – all come together beautifully. Indulgent but definitely healthy. So just when you were craving dessert for breakfast or breakfast for dessert, we got you a solution!

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RECIPE

INGREDIENTS: (Makes 3 – 4 inch tarts)

For the tart:

  • 1 1/2 cup quick cooking oats (I used Quaker oats)
  • 3 /4 cup finally chopped walnuts
  • 1/4 cup finelly chopped hazelnuts
  • 75 grams unsalted butter, melted and cooled to room temperature + extra for greasing the tin
  • 1 tbsp mixed sesame seeds
  • 1/2 tbsp chia seeds
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon

For the filling and topping:

  • 180 grams plain Greek Yogurt (I used Epigamia Greek Yogurt)
  • 3 tbsp agave nectar (you can use honey instead)
  • 1/2 tsp vanilla extract
  • 2 tsp black chia seeds
  • 3/4 cup pomegranate arils
  • 1 small green apple, thinly sliced

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METHOD:

  • Preheat the oven to 160C for atleast 20 minutes. Grease the tart tins slightly with melted butter and keep aside.
  • Meanwhile take all the dry ingredients for tart crust – Oats, Sesame Seeds, Chia Seeds, Walnuts, Hazelnuts and Cinnamon – and mix it in a bowl.
  • In another bowl whisk together melted butter and vanilla extract and then add it to the dry ingredient bowl.
  • Using a spoon mix the entire granola mix. Now transfer 1/3rd of the mixture to one tart shell. Using the back of your spoon press the granola mix towards the edges of the shell. Make sure that there are no gaps left.
  • Put these tart shells to bake in the oven for 18 – 20 minutes.
  • Once done, using the back of your spoon, press down the granola mix and then allow the tart to cool completely in the tart shell.

For the filling:

  • While the tart shell is cooling down, we can make the filling.
  • In a bowl take greek yogurt, agave nectar (or honey) and vanilla extract and whisk it using the wire whisk.

For assembling:

  • Once the tart base has completely cooled down, demould it carefully.
  • Divide the yogurt mixture between the 3 tart shells and fill it completely.
  • Garnish with pomegranate arils, green apple slices, chia seeds and any leftover granola and serve!

 

My Family’s Favorite Egg Curry

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When I look back and retrospect my initial days cooking in the kitchen, a multitude of emotions run through my mind. There is definitely a sense of achievement to see how far I have come along in cooking, each day is better than yesterday. A lot of different techniques, different cuisines and different flavors seems unraveled in front of me, I definitely want to explore and understand the world of food better! This recipe is special to me since its humble and screams of the flavors that me and family enjoy. It was just a few years back when I was attempting to make egg curry and I failed miserably since my eggs weren’t boiled perfectly. And here I am confident about this lip smacking Egg Curry!

This dish falls in my comfort zone food category , quintessential to days when I want to have something delicious and have no time to make something elaborate. A sublime curry with perfectly boiled eggs snuggled in it with layers of Indian flavors – Oh so yum! It’s rustic and a simple dish for all those egg lovers. So just when you were thinking what to cook with parathas or rice, we answered your dilemma with this flavorful Egg Curry!

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RECIPE

METHOD: (For 2 – 3 people)

  • 3 hard boiled egg, peeled and sliced half
  • 4 big tomatoes, roughly diced
  • 1 medium onion, roughly diced
  • 4 garlic cloves
  • 2 green chillis, cut lengthwise
  • 1/2 tsp ginger paste
  • 1 cinnamon stick
  • 2 cloves
  • 1 bay leaf
  • 6 – 7 curry leaves
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder (you can increase it slightly if you want more spice)
  • 1/2 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 tsp dried mango powder (optional)
  • 1 cup water
  • 2 – 3 tbsp coriander leaves, roughly chopped
  • salt, to taste

METHOD:

  • Take tomato, onions, 1 green chili, ginger and garlic in a mixer grinder and grind it to form a smooth paste. Keep it aside.
  • Now take a kadhai/saucepan on medium heat and add oil. Once its hot, add cumin seeds, curry leaves, bay leaf, cloves, cinnamon stick and the remaining chilli and saute for 30 seconds.
  • Now add the tomato – onion paste and saute it until it starts to thicken. Add salt, turmeric powder, red chili powder and garam masala and let the mixture cook until it starts to leave oil. Make sure you keep stirring it to avoid it from sticking to the bottom of the pan.
  • Once paste starts to leave the oil, add water and allow the water to boil.
  • Add the boiled eggs and cover the saucepan with a lid and allow the curry to boil for another 2 minutes.
  • Garnish it with coriander leaves and serve hot with steamed rice or parathas.

Enjoy!

 

 

Banana Bread Granola – 100th Post Celebration!

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Hello folks! I can’t believe that I have penned down 100 of my favorite recipes and shared my culinary stories with all if you. The love I have got from each of you is completely overwhelming. It is so gratifying to see the blog grow from a single viewer to a community of such amazing people who appreciate my efoorts and my love for food. I can’t thank each of you enough for your unending faith in me.

Coming to the 100th blog post celebration, means something special was cooking in my kitchen. A dish that invokes memories of my first baking experience and has become my family (and definitely my lil one’s) favorite – Quick Banana Bread. However this is not a post about the classic banana brad but something which is healthy, super easy and unquestionably delicious – Banana Bread Granola!

When you feel like munching something, a bowl of this granola with or without yogurt is all you will need to satisfy your hunger pang as well as your sweet craving. The aroma of banana bread flavors wafting through the entire house is therapeutic. The warmth of the spices and the infused banana flavor makes it quite addictive.

Just as we enjoyed this super bowl of granola, make a BIG batch for yourself because I bet this will get over in no time!

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RECIPE

METHOD: (Makes 3 cups)

  • 1 3/4 cups jumbo oats
  • 2 tbsp walnuts
  • 1/4 cup almonds
  • 15 tbsp brown sugar
  • 1/4 tsp salt
  • 1/4 tbsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1 tbsp chia seeds
  • 1 tbsp pumpkin/melon seeds
  • 1/8 cup unsalted butter, melted
  • 3 tbsp pure maple syrup (you can use agave syrup or honey)
  • 1/2 tsp vanilla extract
  • 1 medium sized banana, mashed

METHOD:

  • Preheat the oven to 165 C for atleast 15 minutes. Meanwhile line a baking tray with parchment paper and keep aside
  • In a bowl add jumbo oats, cinnamon powder, nutmeg powder, chia seeds, walnuts, almonds, pumpkin seeds, salt and brown sugar and mix well so that the ingredients are evenly spread.
  • In another bowl add maple syrup and melted butter and whisk it. Add vanilla extract and whisk the mixture.
  • Now add the mashed bananas and mix it well.
  • Pour the wet mixture into the dry ingredients bowl and using a spatula mix it well so that all the ingredients are well coated and evenly spread.
  • Spread the entire mix onto the baking tray and spread evenly. Put it in the oven to bake for 23- 25 minutes.
  • Around 10 minutes into baking, take the baking sheet out and using a fork just mix the entire granola mixture to avoid burning of the ingredients.
  • Put it back into the oven and allow it to bake for another 13 – 15 minutes.
  • Take it out of the oven, fluff it using a fork and allow the mixture to cool down completely. Only once it is cooled will the mixture get crunchy.
  • Store it in an airtight container upto 2 weeks.

Voila!

Chia Seed Pudding With Poached Cherries and Grilled Peach

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Finally jumped into the chia seed pudding bandwagon. A great morning workout and a delicious yet healthy breakfast makes me feel kind of excited and pumped up to kick start my day. Eating a healthy breakfast bug has bitten me majorly. And what better than a chia seed pudding with seasonal fruits. These magical little seeds are full of goodness and loads of nutrition. Grilled peaches and red ruby like cherries are stunning additions to the dish, isn’t it?

This chilled pudding is creamy and scrumptious. The almond milk lends a nutty dreamy creamy texture to whole dish. While the grilled peaches adds warmth to the dish, the poached cherries lends the sweetness and tartness to the entire pudding. The dish completely reflects the summer season and tastes absolutely gorgeous. I adore this pudding not only because its healthy but also because you can make it over the weekend and enjoy it for a few days. And yes, the plumped chia seeds soaked in almond milk reminds me of the chilled sago milk pudding my mum used to make during summer vacations.

There are umpteen flavor combinations with which one can play around and broaden your repository of beautiful breakfast chia seed puddings. The plethora of colors from the fruits looks like you are painting your canvas.

So, just when you were thinking about how to eat a healthy and yummy breakfast, we have this pudding for you!

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RECIPE

INGREDIENTS: (For 1 – 2 people)

For the pudding:

  • 200 ml unsweetened almond milk
  • 90 grams plain Greek Yogurt (I used Epigamia Greek Yoghurt)
  • 3 tbsp black Chia seeds
  • 1/2 tbsp agave nectar ( you can use honey or maple syrup) (optional)
  • 1/2 tsp vanilla extract

For the poached cherries and grilled peaches:

  • 10 – 12 pieces of red cherries
  • 1 medium sized peach, cut lengthwise
  • 1/2 tbsp unsalted butter, melted
  • 1/4 tsp cinnamon powder
  • 1 tbsp agave nectar
  • 1/4 lemon zest
  • 4 tbsp water

For garnishing:

  • few dried berries
  • unsalted pistachios, coarsely crushed
  • edible flowers (optional)

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RECIPE:

For the pudding:

  • In a bowl whisk Greek Yoghurt and almond milk until the yogurt is well incorporated.
  • Now add vanilla extract and chia seed and whisk well. Make sure there are no Chia seed lumps.
  • Transfer the mixture in to a container and set it in the fridge to set overnight or atleast 6 – 8 hours.

For the poached cherries and grilled peaches:

  • In a saucepan take fresh cherries, water, lemon zest and 1/2 tbsp agave nectar let the mixture boil on medium heat until the cherries are soft.
  • Once done let the mixture cool down to room temperature.
  • Meanwhile take a bowl and whisk melted butter, remaining agave nectar, cinnamon powder.
  • Take the cut peaches and marinate them in the mixture.
  • Put the grill pan on stove on medium heat. Once its hot put the marinated peaches on it and allow them to grill. This would take about 40 seconds to a minute.
  • Remove it from the heat and keep aside.

To assemble:

  • Take the chia seed pudding in a container in which it was set overnight. Place the grilled peaches and poached cherries on top of it.
  • Garnish with dried berries, crushed pistachios and edible flowers.

Dig in and have a healthy morning!

 

 

Crunchy Berry Breakfast Granola

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Say hello to my new breakfast friend – Crunch Berry Granola. Being incredibly summer here, I like my post-workout morning breakfast to be a bowl of chilled yogurt topped with a generous amount of homemade granola. The big beautiful flavors from the granola is a perfect example of yummy and healthy food.

An easy recipe which you can mess around and cook with your lil one. While making the granola, my entire house was filled with a heavenly aroma. The concoction of crunchy toasted granola and the nutty almonds is studded with dried berries and chia seeds and spice mix. The mild sweetness from the agave nectar (Yes, you can use honey!) was deeply satisfying. The textural pop from this homemade granola makes you crave for it during breakfast and even mid day snacking each day!

Seeing my lil one enjoy this granola completely swooned me. Its simple, its comforting and yummier than store bought granola. So just when you thought of going healthy and bringing some variety to your breakfast table, this recipe is at your call and will become your absolute favorite in the kitchen.

Feel free to play with different flavors you love!

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RECIPE

INGREDIENTS: (Makes around 3 cups)

  • 1.5 cups of oats (I used Quaker oats)
  • 35 grams slivered almonds
  • 1/3 cup of dried berries (I used dried cranberries and blueberries)
  • 2 tbsp chia seeds
  • 1 tsp orange zest
  • 20 grams unsalted butter, melted and brought to room temperature
  • 45 ml agave nectar (you can use honey)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon powder
  •  pinch of salt (eliminate this if you are using salted butter)

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METHOD:

  • Line a baking tray with parchment/ baking paper and keep aside. Preheat the oven to 150C for atleast 10 minutes.
  • Meanwhile mix oats, slivered almonds, dried berries and chia seeds in a bowl and keep aside.
  • In another bowl mix melted butter,  vanilla extract, orange zest, cinnamon powder, salt and agave nectar and whisk it well to ensure all the ingredients are well incorporated.
  • Now pour the wet ingredients into the dry ingredients and with the spoon mix it so that no clumps are formed. I like using my hands and making sure all the elements are well coated and no lumps are formed.
  • Now transfer the mixture on to the baking tray and spread out evenly. Put it in the oven and bake at 150C for 18 -20 minutes.
  • After 10 minutes take the baking tray out and using a spoon stir the entire mixture so that nothing is over done or burnt. Put it back in the oven.
  • Once done take out the baking sheet from the oven. The mixture won’t be crunchy now. Allow it to cool.
  • As the mixture cools, it becomes crunchy. Transfer it to an airtight container and you can store it upto 2 weeks in the fridge.

Happy eating!