How you all been? I have been quite busy of late with my grandma visiting us in Bangalore and she wanting to spend time with her great grandson. So every morning after the morning chores are done, I take my son to my mum’s house. This does not leave much time for blogging or cooking as me, my mum and her mum (my grandma) are busy taking turns and playing with my son. Mr R is very busy in office as usual and comes and picks me up from my mums place after work. We are travelling to Cochin this weekend as I am scheduled to get my gall bladder removed there. The only niggling factor i am worried about is Mr R’s capabilities in terms of child care. He’s a good dad but still getting a hang of the soft skills involved in day to day baby management. In any case, all those adventures are for a different post. Until then I will leave you with these very awesome power packed cookies. I am trying to get up early to get a post in these days and i have understood that I am not a morning person and takes a lot of effort. Till next post, Adios Amigos. 🙂
Dark Chocolate – 250 gms
Oats – 1 + 1/2 cup (Instant)
Mixed Dry fruits – 1 cup ( I used pistachio + raisins and dry figs)
Coconut Oil – 4 tbsp (50 gms of butter)
In a microwavable bowl melt the chocolate on medium power at 30 second intervals and stirring frequently.
Add the coconut oil to the melted chocolate. Set the chocolate aside to cool ( You could add cream at this stage to make it more creamy and rich)
In another bowl add the instant oats
Then add the dry fruits. I did not chop the nuts but you could if you want to
Finally add the melted chocolate and coconut oil mix into the oats
Stir well to combine and coat all the ingredients well
Now oil your hands with a little oil and slowly make small balls of the oats mixture. Arrange them on a large cookie sheet
Once you are done with all of them use a spoon and push them downwards (press them to form flat cookies)
Pop the cookie sheet into a fridge and let them set till nice and hard ( 1.5 to 2 hours)
How are you all doing ? So its Monday morning and while my little monster and the love of my life are fast asleep, I am sipping hot green tea and typing out this post. Its super simple and I just made it so I am telling you, if you want an awesome start to the week ahead, you have to give this smoothie a try. This time I used store bought almond milk simply cause I did not have the time to make it at home, but making almond milk at home is really really easy. I will write up a post about that too.
How was your weekend The husband had to work over the weekend so we made the most of our time at home cooking and cleaning. We did manage to have a lunch outside. The food was decent and the service was alright but the ambience was the best part of the place. After having made so many kinds of medetraninan sides, I found that the place did not live up to its name. Oh well. I will give it another try some other day and even then if it doesn’t score well I might write about it. Yeah I believe in giving every one a second chance! Even a restaurant.
A long time ago, on one of my numerous drives around the country with my mum and dad, we stumbled upon a botanical garden. I can’t remember where and when, but I remember seeing these huge figs, growing in clusters over a branch of its tree. That was the first time I saw a fresh fig. Till then we would have the dried kind. My mum made sure that we always had a balance diet of fresh fruits, dry fruits, vegetables and meat. It was all a balance. Even today, when we go home, there is always a secretly balance diet on the table, not compromising on the taste or the variety of the food. Mums have an inherent powder to do that, wouldn’t you say?
Almond Milk – 2 cups
Oats – 1 cup (instant)
Pistachio – 1/2 cup
Figs – 8- 9 + 2 for garnish
Rose Syrup – 2 tbsp
Pistachio Slivers – just for garnish
In the bowl of your blender combines alomond milk, figs and pistachio
Blend till you know that the fig and milk have combined
Then add the oats a little at a time and adjust according to the consistency you like
Now in 2 glass pour one table spoon of rose syrup around the side of the glass to get that crazy effect
The fill with the smoothie but ensure you pour it directly into the middle of the glass so that the red syrup stays towards the side
Finally garnish with fresh figs and pistachio slivers
2015 has come to an end and 2016 has begun. I wish you and your families a wonderful and happy new year.
Looking back, 2015 was a blur of events and I can not believe how quickly the year has changed our lives. From becoming a mother to moving back home to seeing my son crawling and learning to walk. It seems like everything happened really fast. So many changes, so many ups and downs, so many lessons learned and so many new ventures. Starting the blog was one of the main highlights of 2015 and I can not express how happy I am to have started this wonderful journey. Thank you for all your support, encouragement and mostly for inspiring me! I hope you would continue to do the same this new year as well.
This is going to be the first post of the year 2016 and I wanted to incorporate the bygone holiday theme one more time with an Indian edge. So here is my Saffron, Rose and Pistachio Wreath bread. This bread is inspired by my favourite flavours Rose, Pistachio and Saffron. Saffron give the bread its depth, the Rose jam sandwiched between the layer gives the bread a wonderful sweetness with an intense Rose flavour and the Pistachios give it a nice crunch!
Once again here’s to wishing you a wonderful and full filled 2016! Eat lots, have fun and be healthy 🙂
There was a time when I would sing so loud that people would stare at me from across the room. But I couldn’t care. I sang cause the world would just rush to my tongue and I couldn’t hold them back. Same way as how you touch leaves on a “touch me not” plant. You just can’t stop till the entire bush is closed and no more leaves are spread open. Emotions have a way of being trapped and locked up in music. Any kind of music. Music, the rain makes on a stormy night; music that a car makes when you do 100 mph on a highway; music that a tin can makes when you drag it over a muddy road. Some times we make noises and some times we make music. Music that takes us back to memories. Memories that we might not be able to label happy or sad, angry or mad. The same thing happens when you make food. If you love time travelling then I suggest you learn to sing or pick up a few pots and pans and get going! Make some thing that your mum makes on birthdays. Sing a song that you sang in the 6th grade and was a hit! When I cook, I love listing to acoustic covers of all my favourites songs. And trust me, the food just tastes better.
I have decided to make food that runs with the seasons. Food that runs in the family and food that makes music in my home. Yes. Food can make music too. Like when you snap a carrot into two, cut leeks fast, the sound that your whisk makes when you wanna make meringue nests. Ok I wanna continue this post but I have a little bunny rabbit running around me .. some one needs my attention and I think its criminal to be here.. So bye bye for now… see you on the next post…..
This recipe is adapted from the book Indulgent Cakes and it is divine!!!!
Leaving you with the recipe
Blanched almonds – 2 cups
Confectioners Sugar – 2 cups
Pistachio – 2 + 1/2 cups (not the salted kind)
Cardamom Powder – 1/2tsp
Lemon Rind – 2 tsp
Eggs – 2
Egg White – 5
Green Colour – ( optional) depending on how dark you want it
Almond Flakes – 1/2 cup
Whipping Cream – 300ml
Greek Yoghurt – 1/2 cup
Sugar – 2 cups
Preheat oven to 160°C. Grease a round cake pan and line base with baking paper
Process blanched almonds, pistachios, icing sugar and cardamom until fine; transfer to a large bowl. Stir in rind, eggs and egg whites. Tint green with a few drops of colouring. Spread mixture into pan; smooth surface. Sprinkle evenly with flaked almonds
Bake cake for 1 1/4 hr; because this cake contains no flour it is tricky to test for doneness using a skewer, instead expect the cake to dome slightly, have a cooked smell and a golden top. Cool cake in pan
Meanwhile, make poached persimmons. Split vanilla bean lengthways; scrape seeds into a large saucepan, add bean to pan with sugar, the water and rind. Stir over low heat until sugar dissolves; bring to the boil. Reduce heat to a gentle simmer, add persimmons, covering with a round of baking paper (this keeps them submerged); cook for 8 minutes or until just tender. Cool persimmons in syrup
Beat cream and yoghurt in a small bowl with an electric mixer until soft peaks form
Place cake on a cake plate or stand; dust with extra sifted icing sugar. Serve with poached persimmons and cream