Hello Beautiful World!
So this is the second breakfast bowl I would like to share with you. The morning’s are still really cold and I am running out of onesies for my son. The nights are colder and our heater running all night, cause my son refuses to cover him self with a blanket or a comforter. So much that his baby ears are ice cold in the mornings and his nose is as pink as a rose. We have come to enjoy oats in any fashion. Maybe it be with apples or with just nuts or a variety of fruits.
This bowl is one such bowl. Its really easy to make and it hardly takes time to prepare. Unlike many Indian breakfasts there is no time required for “fermentation” or “preparation”. So do try this one out.
- Oats – 3 – 4 tbsp
- Milk – 1 cup ( i used the low fat kind but any should work) + Almond milk is excellent
- Kiwi – 1 ( skin peeled off and sliced)
- Passion Fruit -1
- Almonds – 8 – 10
- Coconut Sugar – 1 tsp
- In a pan, heat milk . Add oats to the milk and bring to a boil
- Then reduce heat and let the oats cook in the milk. Stir occasionally to ensure that they do not settle to the bottom
- Once it has cooked well, pour into a bowl
- Cut passion fruit into two and scoop out the pulp within
- Now start from one side and add the passionfruit first
- Chopped Kiwi second
- Arrange almonds how ever you fancy
- Finally sprinkle sugar to the side
- Stay healthy !! Eat Healthy
So yesterday I posted my favourite go to chocolate cupcake recipe. Now this is what I did to dress those lovely little cakes up. Remember how I made those yummy marshmallows. So I used the same thing and added a swirl of whipped cream and they are ready!
So to assemble your cupcakes, you need:
- Cupcakes – 12
- Marshmallows – 12
- Whipping Cream – 1 cup
- Icing sugar – 3 tbsp
- Vanilla Extract – 1 tbsp
- Before you start to whip the cream, place your bowl and whisk attachment into the freezer for 15 mins;
- Take them out of the freezer just when you want to whisk;
- Pour cream into the cold bowl and whisk on medium till the cream thickens;
- Once you see soft peaks form, add the sugar one spoon at a time;
- After all the sugar has been added, crank up the speed and give it another 2 – 3 mins;
- When you see that the cream is thick enough to hold stiff peaks quickly add in the vanilla extract;
- Give a nice whisk again and set aside;
- Now in a microwavable plate set 6 cupcakes. Slowly place 1 marshmallow on top of each cupcake. If your marshmallow is too big then cut them into 6 cm cubes;
- Now place then in to microwave and set the timer for exactly 30 sec;
- At the 30 sec you will see the marshmallow is gooey but not runny. That’s ok. That is the texture we want ( Some times the power may differ in different microwaves so just wait till you see that the marshmallow is gooey but not runny!, also if you are using store-bought marshmallows then it might take a few seconds longer but again just look out for when the marshmallow turns gooey and not runny);
- Once the marshmallow has reached that stage, take the plate of cupcakes out of the microwave and with a butter knife or a spoon slowly spread the marshmallow around the crown of the cupcake (Similar to how you would spread butter on a piece of toast);
- After you have finished all of them, place them on a cooling rack ( for 10 mins);
- During that time, prepare your icing bag with the required nozzle and fill it up with the whipping cream that we made earlier; and
- Once the cupcakes have cooled down to room temperature, slowly pipe the fresh cream onto the cupcakes however you like.
Hello my wonderful readers! How have you all been? I have ben down with a horrible fever and cold again! and this time it resulted in a horrible syncs attack too! argue. As I type out this post I have a big box of tissues near me and a hot mug of rassam. Now that is why I haven’t ben able to cook or post anything this week.
Tomorrow is Onam! My little baby is going to celebrate his first Onam and I am so excited! I can’t wait to go to my moms place for all the good food. I will try to take a few photos of the spread.
Till then I would like to share the recipe for this hot hot green chili fritter.
- Banana green Chilli – 10 – 15( slit vertically)
- Gram Flour – 2 cups
- Water – 1 cup
- Chilly Powder – 1 tsp ( or according to taste)
- Cooking Soda – just a pinch
- Ginger Garlic Paste – 1/2tbsp
- Salt – according to taste
- Oil – for frying
- Mix gram flour , chilly powder, soda, ginger – garlic paste together in a bowl
- Then add water little at a time. Make a nice thick paste. Just enough to coat the chilli when dipped into it ( it shouldn’t be runny)
- Then add salt and taste the batter to make sure you have enough there
- Now heat oil in a khadai or a heavy bottom wok
- Now dip the chillies individually into the flour batter and fry till nice and golden brown
- Let them sit on a kitchen towel or tissue paper to drain out the excess oil
- Serve hot with chilly chutney or tomato sauce