Cranberry Jam Shortbread Bars

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What is Christmas without getting your hands dirty in the kitchen and baking some lip smacking desserts for your friends and family. The festive mode is on. Even my social media pages is enjoying the festive cheer. Infact I think my Instagram is on a sugar high! Its loaded with stunning images of some amazing desserts and cookies and I can’t stop drooling over them. Boozy cakes to edible wreathes, gingerbread cookies to cookie boxes, apple pies to cranberry pies – its all there. Yes I feel the sugar overload too but its all about celebration and merry making. In the middle of this cheer, don’t miss out on baking these Cranberry Jam Shortbread Bars.

These bars is everything you would want in your dessert – sweet, tart, earthy and super easy to make. The homemade Cranberry Jam lends a freshness to the whole dessert. Buttery, crumbly, soft and delicious is all what this dessert is about. Perfect for a get together this Christmas. Make sure to make a double batch, because its a guarantee that one batch will not be sufficient. Just when the cookies and pies were getting  commonplace, bake these holiday special Cranberry Jam Shortbread Bars.

RECIPE

INGREDIENTS: (Makes 9 bars)

For the shortbread bars:

  • 260 grams whole wheat flour
  • 220 grams unsalted butter, room temperature + extra for brushing the mould
  • 80 grams light brown granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp nutmeg powder (optional)
  • pinch of salt

For Cranberry Jam: (Recipe on the blog)

  • 200 gms of cranberries, fresh or frozen
  • 120 gms granulated white sugar
  • 3 – 4 tbsp water
  • 1 tsp lemon juice (optional)

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METHOD:

For Cranberry Jam:

  • Wash the cranberries properly. Take the cranberries in a saucepan along with sugar ad water and let it cook on low-medium heat.
  • Keep stirring it occasionally. Once the berries have softened by 60%, take a potato masher and gently mash the entire mixture.
  • Let the berries cook more and it will soften completely and start to thicken.
  • Remove the mixture from the heat, stir in lemon juice if needed and allow the mixture to cool.
  • Once cooled transfer it into a clean, moisture free glass container. Keep it in the fridge until consumption.

For Shortbread bars:

  • Preheat your oven to 170 C for atleast 15 minutes and butter the baking pan and keep aside. (I used an 8 inch baking tin)
  • Meanwhile beat the butter until smooth and pale. Add granulated white sugar and beat for 40 – 50 seconds until creamy.
  • Now add vanilla extract and beat it for 20 – 30 seconds.
  • Add whole wheat flour, salt and nutmeg powder and beat on low speed until it just comes together. Make sure the clumps are still there and it doesn’t form a proper dough.
  • Transfer 2/3 of the dough to the baking tray and press down evenly. Now using a fork prick the bars and allow it to bake for 15 minutes or until the sides are slightly brown.
  • Once done, allow it to cool slightly and evenly spread the cooled down cranberry jam leaving some gap on the edges.
  • Crumble the remaining shortbread dough on top of the jam evenly and gently press the dough down.
  • Allow this to bake for 22 – 25 minutes or until the crumble is golden brown on top.
  • Once done allow it to cool on the wire rack. While it is sightly warm, cut it into 9 bars of equal sizes. Once it cools down completely, remove it from the baking tray and eat!

Christmas Sandwich Cookies – Dulce De Leche Sandwich Cookies

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Which is your favorite holiday cookie? Is it the Christmas special gingerbread cookies, some healthy oatmeal cookies, everyone’s favorite chocolate cookies or these drool worthy Dulce De Leche Christmas Cookies. December is the cookie month and there is so much excitement in my kitchen about it. Simple ingredients coming today everyday to create some new magical cookie. The latest on the block being these Dulce De Leche Christmas Sandwich Cookies. Totally festive and delicious in flavor. Every since I made a batch of these cookies, I think I have a crush on these. It got over from my kitchen in no time and its no exaggeration.

Buttery and loaded with the goodness of Dulce De Leche, these wonders are the prettiest things to gift this Christmas to your near and dear ones. The enticing smell of the freshly baked shortbreads wafting from the oven to the lip smacking Dulce De Leche, what a winning combo! The beautifully carved out stars, christmas trees in these cookies is surely to take you to Christmas cookie heaven. The fun day is just a week away and it’s time to make these beauties right away.

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RECIPE

INGREDIENTS: (makes 12 sandwich cookies

  • 1 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour + extra for dusting
  • 60 gms icing sugar
  • 220 gms unsalted butter, room temperature
  • 1 1/2 tsp lemon zest
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/3 – 1/2 cup store bought Dulce De Leche (I used store bought Dulce De Leche)
  • 1/4 cup icing sugar, for dusting (optional)

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METHOD:

  • In a bowl, beat the unsalted butter until its smooth and pale. Now add the icing sugar and beat it for 40 – 50 seconds until its smooth and creamy.
  • Now add vanilla extract and beat for 10 – 20 seconds.
  • Add all purpose flour, whole wheat flour and lemon zest and beat it until just combined. There may be crumbs which is completely fine. Do not over beat it.
  • Transfer the dough to a lightly floured surface and bring the entire dough together and flatten it in the form of a disk, cling wrap it and put it in the refrigerator for 45 minutes to an hour.
  • meanwhile line a baking tray with parchment paper and preheat your oven to 180 C for atleast 15 minutes.
  • Once the dough its slightly firm, roll it out on a lightly floured surface. Using a cookie cutter cut out round cookies of 1/4 inch to 1/3 inch height. Transfer it to the baking tray.
  • Now take smaller cookie cutter of different shapes and cut out the center of half of the cookies.
  • Put this baking tray into the freezer for 10 minutes. Once done put it to bake for 15 minutes or until the edges are golden brown.
  • Remove it from the oven and allow it to cool completely on the wire rack.
  • Now take a whole cookie and spread 1 tsp (or slightly more) amount of Dulce De Leche evenly, keeping some gaps on the edges.
  • Take a cookie with some shape carved on it and place it gently on the above cookie.
  • Repeat the same with the remaining cookies and enjoy!

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.

 

 

4-Ingredient Homemade Cranberry Jam

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Jams often reminds me of my childhood days. It transports me back it in time when mum used to generously slather store bought jam on a piece of bread and then tummy was happy! The fridge door was usually adorned with a plethora of beautiful and colorful jars of jams – berry, orange and lots more. To me jam making always seemed like a difficult process, until I tried to give it a shot. My first homemade jam was a strawberry chia jam and believe me it was darn delicious! I realized how very few ingredients can be turned into something so wonderful and addictive. With Christmas approaching, I have already begun the multitude of baking sessions in my kitchen. This Cranberry Jam is a must try. Layer it on your toast, swirl it in your festive loaf cakes, fill it in your cookies – it tastes delicious.

A quick, 4 ingredient recipe is sure to win everyone’s heart. Planning to gift homemade goodies this Christmas to friends and family or planning to make some dessert for the party, this Jam is the answer to all your needs.

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RECIPE

INGREDIENTS: (Makes 1 cup)

  • 200 gms of cranberries, fresh or frozen
  • 120 gms granulated white sugar
  • 3 – 4 tbsp water
  • 1 tsp lemon juice (optional)

METHOD:

  • Wash the cranberries properly. Take the cranberries in a saucepan along with sugar ad water and let it cook on low-medium heat.
  • Keep stirring it occasionally. Once the berries have softened by 60%, take a potato masher and gently mash the entire mixture.
  • Let the berries cook more and it will soften completely and start to thicken.
  • Remove the mixture from the heat, stir in lemon juice if needed and allow the mixture to cool.
  • Once cooled transfer it into a clean, moisture free glass container. Keep it in the fridge until consumption.

 

Spiced Semolina Cake with Orange Drizzle

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Simple ingredients, quick recipe and an addictive cake – this Spiced Semolina Cake with Orange Drizzle is juts about that. Its getting quite cold back in Bangalore and all I am craving for is nuts and spices for the extra warmth. And then its December where I don’t need any additional excuse to make homemade cakes. My kitchen smells amazing – some nuts and fruits soaking in booze at one end, cookies baking in the oven, fruits being converted into jam on the stove top, cake cooling down and cream getting whipped up elsewhere. Amidst all this its me – an excited soul who is loving every bit of this scene in my kitchen.

Suddenly my mum calls and tells me she made this amazing semolina cake loaded with nuts. Ah! My to do baking list just increased slightly and I set to make this cake since I had everything stocked up at home. The crumbly cake loaded with the goodness from different seeds is a perfect accompaniment during tea time. Garnished with toasted nuts and a tangy orange drizzle, I have got my go to recipe whenever I want to bake something quickly. Delicious, moist and super easy. Try it now!

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RECIPE

INGREDIENTS: (Makes a 8 inch cake)

  • 1 1/4 cup semolina
  • 3/4 cup whole wheat flour
  • 1/2 cup unsalted butter, melted and cooled to room temperature + extra for preparing the baking tin
  • 1 cup light brown sugar (you can use granulated white sugar too)
  • 2 tbsp icing sugar
  • 1/3 cup fresh orange juice
  • 1 tsp orange zest
  • 1/4 cup yogurt
  • 1 cup whole milk
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cardamom powder
  • 2 1/2 tbsp mixed seeds (I used pumpkin, melon, flax seeds and chia seeds)
  • 1/2 cup blanched almonds
  • 2 tbsp unsalted pistachios, roughly chopped
  • few strands of saffron
  • pinch of salt

METHOD:

  • Preheat your oven to 200 C for atleast 10 minutes. Spread the blanched almonds on the baking tray and allow it to toast for 8 – 10 minutes or until just slightly brown.
  • Once done, take it out of the oven and allow it to cool completely.
  • Again Preheat your oven to 180 C for atleast 15 minutes.
  • Take 2 tbsp of milk and soak the saffron strands in it for sometime.
  • Meanwhile take the cake mould, slightly butter and flour it and keep it aside.
  • Now in a bowl whisk melted butter and brown sugar until a smooth mixture is formed. To this add semolina, whole wheat flour, salt, , orange zest, cardamom powder, mixed seeds, saffron soaked milk, curd and milk and fold in gently until well combined.
  • Allow this mixture to rest for 5 – 10 minutes.
  • Lastly add baking powder and baking soda and fold the mix gently until just combined.
  • Transfer the mixture to cake mould and allow it to bake for 30 – 35 minutes until a skewer inserted comes out clean.
  • Take it out of the oven and allow the cake to cool completely.
  • In a bowl take fresh orange juice and add icing sugar and stir until completely dissolved.
  • Take the cake, generously drizzle the orange juice mixture. Garnish with toasted almonds, pistachios and dig in.

Tiramisu Truffles

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I think I have a love affair with Tiramisu. Whether I am browsing through cookbooks, magazines or wandering through cafes, Tiramisu often enraptures me with its grandeur and look. Each layer shouts of decadence, deliciousness and elite-ness! It often inspires me to go back to my kitchen and create that beautiful dessert. And then the complexity of things and my laziness brings all that inspiration to a pause.

Nevertheless this time I garnered all the courage to make something simpler but definitely packed with all the goodness of Tiramisu and hence came the existence of these Tiramisu Truffles – a flavorful melange of awesomeness – Coffee, Rum and Chocolate! For a coffee lover in me, this dessert in by far the easiest and my most favorite one.

The creamy mascarpone with perfectly sweetened lady finger sponge crumbs, the bitterness from the coffee and the spike from the rum – all blend in beautifully to make this delicious little truffles. Make these little treat bombs for yourself, store in the freezer and enjoy because you truly deserve every bit of it.

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RECIPE

INGREDIENTS: (Make around 18 truffles)

  • 24 lady finger sponge
  • 1/2 cup mascarpone cheese, room temperature
  • 1 1/2 tbsp granulated white sugar
  • 2 tbsp Baileys
  • 3 tbsp rum (you can choose to add more if you like)
  • 1 tsp coffee powder
  • 2 tsp water, room temperature
  • 1 1/2 cups semi sweet or dark chocolate, chopped roughly
  • 1 tbsp coffee granules , for garnishing

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METHOD:

  • Take all the lady finger sponge and crush it to fine crumbs in a food processor. Once done keep aside 1/1 2 tbsp of this mixture in a separate container. To the remaining mixture add granulated white sugar and whisk it.
  • In a bowl mix together coffee powder and water and stir it until the coffee granules is completely dissolved.
  • Now take the mascarpone cheese in a bowl and whisk it for 30 – 40 seconds. To this mixture add baileys, dissolved coffee mixture and fold it gently using a spatula.
  • Add the sponge and sugar mixture and fold it gently. Lastly add the rum to this mixture and fold it gently until completely incorporated.
  • Make sure the texture of the mixture is not very gooey. It should be like a chocolate cookie dough. Put it in a container, cover it and put it in the fridge to harden a bit for 30 – 40 minutes.
  • Meanwhile using a double boiler method, melt the chocolate chunks. Once melted keep aside for the mixture to come to room temperature.
  • Line a baking tray with parchment paper. Now take the mixture out and form balls of equal size (as shown in the picture) and place it on the parchment paper with some distance between the 2 balls.
  • Put it back in the freezer for 10 – 15 minutes. Take it out and dip these balls into the melted chocolate mixture one by one and then place it on the parchment paper.
  •  Sprinkle the chocolate coated balls with the fine crumbs you had kept aside in the first step or with coffee granules.
  • Keep the mixture again the freezer for 10 minutes before enjoying it. To store the remaining, transfer it to  a container and store it in the freezer until you want to consume.

Enjoy!

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Lemon Thyme Shortbread Cookies

 

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Hunting for an easy peasy recipe for a non chocolate cookie – these bright buttery cookies are soon going to be your elixir for happiness. While chocolate cookies are almost everyone’s favorite, these lemon – thyme cookies are magical! Shortbread cookies are an epitome of glamour and simplicity. They are fun to make – quite therapeutic and almost like your canvas where you can play around with different flavor combination and make these little heart wonders.

Bright and buttery – these lemon and thyme cookies are perfect additions to your breakfast as well as tea time table. The freshness from the locally sourced fresh lemons and the fragrance from fresh thyme makes you want to go for another bite. Absolutely scrumptious. Minimal ingredients, fool proof recipe and these little indulgent and melt in your mouth cookies are ready in no time.

Share some love with these cookies!

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RECIPE

INGREDIENTS: (Makes around 16 – 18 cookies)

  • 1 cup multigrain flour + extra for dusting
  • 113 grams unsalted butter, room temperature
  • 35 grams granulated white sugar
  • 1 tsp pure vanilla extract
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp fresh thyme leaves, chopped
  • few thyme leave sprigs, for garnishing

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METHOD:

  • In a bowl beat butter and sugar until they are smooth and creamy. This would take around 40 – 50 seconds.
  • Now add vanilla extract and beat it for 20 seconds.
  • Add in multi-grain flour and salt and beat it on low speed for 40 – 50 seconds , until its just combined.
  • Now to this mixture add lemon juice, lemon zest and thyme leaves and beat it for 30 seconds.
  • Transfer the mixture to your kitchen top. Make sure that the kitchen top is lightly floured. Combine the entire dough mixture. Do not over mix/ over knead it.
  • Flatten the dough mixture into a disc shape, cling wrap it and put it the fridge to chill for atleast 1 hour.
  • Meanwhile pre heat your oven to 180C for atleast 15 minutes. Line your baking sheet with a parchment paper and keep aside.
  • Take the dough out of the fridge. Lightly flour the surface. Roll out the dough to a 1/4 inch think circle. Take heart shaped cookie cutter and cut out the cookies.
  • Transfer each cookie to the baking sheet. Garnish it with thyme sprigs. Allow the cookie to bake in the oven for 8 – 10 minutes or until the cookies are light golden brown.
  • Once done, take it out from the oven and allow it to cool completely and enjoy!

 

 

 

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!

 

Triple Layer Chia Pudding

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Chocolate, Berries and Superfood – mornings just got better and brighter. All of these packed in a jar and I am in seventh heaven. This trip layer breakfast pudding is a reminiscence of my childhood. Of course I didn’t eat chia seeds or even oast as a child, but all the flavours are inspired by when I enjoyed as a child. Mornings has gotten better with this pudding since I can kickstart my day on a healthy note. And definitely brighter since breakfast has become a no-brainer! Concoctions and combinations of whatever is available in the kitchen and you have something absolutely gorgeous to start your day with .

The flavours are inspired by the different milkshakes mum used to make for me and my cousins. I thoroughly enjoyed milkshakes. Thick shakes, loaded with goodness from ice creams – oh so yum! My favourite was mum’s berry shake (which I can assure is the best berry shake in the world) and my brothers loved decadent chocolate shake. Every shake mum served was loaded with drama – some were a treasure trove of all the good things while others had fresh fruits and nuts in it. Life was simple and full of awesomeness.

And now is the time when such fancy things adorn my pantry. Keeping abreast with new food trends and fancy thingsavailable in the supermarket , I try to incorporate some of the good things into my diet. Something which is easy, nutritious and tasty. I enjoy some and I outrightly reject a few after a few attempts. Chia seed puddings are my favourite. This triple layer pudding has a surprise in every bite. The berry layer adds a freshness to the dish, the vanilla-oats layer provides a good break before we dig further into the creamy chocolaty layer full of chia seeds.

Its time to eat right and eat tasty!

RECIPE

INGREDIENTS: (For 2 people)

  • 400 ml coconut milk
  • 5  tbsp rolled oats
  • 1 tbsp cacao powder
  • 2 – 2.5 tbsp chia seeds
  • 1 tsp  pure vanilla extract
  • 1 cup mixed berries
  • 2 – 3tbsp water
  • 1/4 tsp lemon zest
  • 2 1/2 tbsp agave nectar (you can substitute it with honey)
  • 2 tbsp kiwi, chopped
  • 2 tbsp pomegranate arils

METHOD:

  • In a bowl take half of the coconut milk, cacao powder, 1 tbsp agave nectar, chia seeds and whisk until it is lump free and it is evenly mixed. Once done keep aside in the fridge for 15 – 20 minutes.
  • In another bowl, take the reamining coconut milk, vanilla extract, rolled oats and 1/2 tbsp agave nectar and whisk it well and keep aside.
  • Meanwhile take a saucepan on medium heat and put the berries along with remaining agave nectar and water and cook it until it becomes mushy. This takes around 8 – 10 minutes.
  • Allow it to cool to room temparature and mix in the lemon zest and keep aside.
  • In a jar first put the chocolate – chia layer. Then top it with vanilla-oats layer. Finally put a generous layer of berry compote.
  • Cover the lid of the jar and allow it to set in the refriegrator overnight.
  • Take it out of the fridge around 5 – 10 minutes before consuming it. Garnish it with fresh fruits of your choice and enjoy!

 

Puran Poli – Ganesh Chaturthi Special

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Indian festivals means myraid of colors all around, lots of happiness and smiles and most importantly lots of good food to eat. When I say eat, I actually mean indulge. The gas flame continuously on, everyone gathered in the kitchen, someone being the executive chef of the house making sure everything is on track and as per the plan, some being the sous chef making those sweet and exotic Indian dishes while some being the critic. It is an absolute sight to witness!

Staying away from home makes me nostaligic about every festival. I miss the fun amidst choas and commotion. Childhood memories stir back when mum spent hours in the kitchen making traditional food, everyone wore new clothes and the entire house beautifully adorned with fresh flowers. And not to forget the mandir (temple) of the house is lit up so well and everyone offers their prayer to the Almighty.

Being a mother to a 2 year old little (not so little anymore) master, I try to imbibe traditional values in him. Needless to say his grandparents have nutured the spiritual and religious side in him right from birth and I can already see the seed growing. He loves his Ganpati Bappa, wakes up every morning chanting loudly “Ganpati Bappa Moriya”. He chants the aarti in his sweet little obscure language, wants to blow the mini conch and ring the bell kept in our mandir. And… when he looks at the sweets offered to God, he wants to pounce on it almost instantaneaously.

With Ganesh Chaturthi almost a day away, the prepartions have already started. Festive bells ringing in the house. And this Puran Poli is a traditional dish offered to Lord Ganesha for his love of sweet Indian flatbreads. Soft, sweet and bursting with Indian aromatic spices, this flatbread is a must try recipe to celebrate the coming on Lord Ganesha this year!

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RECIPE

INGREDIENTS: (Makes 8 parathas)

For the Puri dough:

  • 1 1/2 cup whole wheat flour + more for rolling out the parathas
  • 2 tbsp vegetable oil
  • 1 tsp turmeric powder
  • pinch of salt
  • water, to knead

For the filling:

  • 1 cup Chana Dal
  • 3/4 cup jaggery powder (you can remove 1 tbsp jaggeory if you don’t like it too sweet)
  • 2 tbsp ghee + more for frying the flatbread
  • 1 1/2 tsp fennel seeds
  • 3/4 tsp dry ginger powder
  • 5 cardamom pods

METHOD:

For the filling:

  • Soak the chana dal in water for atleast 20 minutes. Once done wash it under running water and drain the water.
  • In a pressure cooker, put the chana daal with water. Cover the lid and allow it to cook for 7 – 8 whistles.
  • Once done, remove it from the heat and allow the steam to escpe completely before opening the lid. Open the lid, strain the excess water and keep the water and the cooked dal aside separately.
  • Meanwhile in a mixer grinder, take fennel seeds, dry ginger power and cardamom pods and grind it until it forms a lump free powder.
  • Heat a saucepan on medium flame. Add ghee and the the spice powder mix made in the previous step. Stir it for 30 – 40 seconds.
  • Add the cooked chana dal and mix it for a minute or so. Now add the jaggery powder and put the gas on low flame. Mix the mixture and allow it to cook stirring occasionaly in a gap of 60 – 90 seconds.
  • The entire mixture should be dry and slightly thick. Once done, remove it from the flame and allow the mixture to cool.
  • In case you can see chana dal pieces, then mash it using a potato masher while it is hot. Keep the mixture aside.

For the dough:

  • Mix whole wheat atta, turmeric powder, salt, oil and water in a bowl and knead it to form a soft dough. Do not add all the water at once. Keep adding water little by little.
  • Cover the dough with a damp cloth and keep aside for 10 minutes.

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For the Puris:

  • Put the tawa on medium flame.
  • Take 1 1/2 tbsp of the filling and form a ball and keep aside.
  • Take a bit of the dough and using a rolling pin form a small circle. Put the filling in the center. Bring all the edges of the dough to the center and seal it.
  • Sprinkle some flour on the paratha and roll it out to a 7 – 8 inch paratha.
  • Once the tawa is hot put the parathas with spread some ghee on one side.
  • Flip it to the other side after a minute or so and spread some ghee again.
  • Remove it from the pan once cooked on either side.
  • Serve it with homemade ghee or curd.

Happy Ganesh Chaturthi!