Monday, 27 April 2015

Oats Crumb Squares with three types of fillings: Coconut, Banana and Dates.

In the rush to make this recipe, unable to resist, after I saw its picture on watsapp posted by one of my friends, I forgot to check the availability of ingredients mentioned and didn't second check the method of preparation of this recipe with my friend. Thus ended up with only 1/3 rd of the filling mentioned in the recipe. 

In this recipe, first a crumb mixture is prepared, half of which is spread onto the base of a baking dish, then goes the filling on top and then remaining crumb mix. The original recipe is with dates filling, and my friend mentioned only one third of the quantity, which was a typing error and I followed it exactly how it said. With only one third of the filling and unable to complete the filling layer plus dates crisis in my pantry, I jumped to Coconut filling to complete the remaining part of this layer. But the story repeated with the incomplete layer staring at me, and before I could think I saw banana in front of me which I sliced and caramelized and thus three different flavors in one layer of this Oats crumb. The two different flavors added by me tasted  more awesome than the original filling, though Dates filling is no bad in taste.
You can proceed with any one form of the filling, but triple the measurements of the filling of your choice.

Over to the recipe,
  • Oats- 2 cups
  • Brown sugar-3/4 cup
  • Butter- 150 gm
  • Flour- 1/2 cup
  • Roasted nuts(any) - 1/2 cup
For the Dates filling:
  • Dates 1/2 cup
  • baking soda- a pinch

For the Coconut filling:
  • Coconut- 1 - 1 1/2 cups
  • Condensed milk- 1/2 cup

For the Caramel Banana filling:
  • Sugar-1/2 cup
  • Water-1/4 cup(hot)
  • Butter-1 tbsp
  • milk- 1 tbsp
  • Banana- 1, sliced

  • Dry roast Oats and keep aside.
  • In a food processor, blend together brown sugar and butter. 
  • Add oats to this mix and blend again just until the oats, sugar and butter mixture resembles bread crumbs.
  • To this add roasted nuts and mix with a spatula.
  • Keep aside until filling is ready.
Dates filling:
  • Cook deseeded dates with baking soda and very little water until it turns mushy.

Coconut filling:
  • Mix Coconut with condensed milk. Keep aside.
Caramel Banana filling:
  • Heat sugar in a pan till it turns caramel colour. Add butter and mix well.
  • Once butter melts, add water and if mixture still appears thick or crystallized, add milk and cook.
  • To this add Bananas and cook just for 30 seconds.
  • In an 8 x 6 inch  greased pan( I lined my tray with foil to keep it easy to lift the crumble from the tray  and cut once done), spread half of oats mix. Press gently with your fingers and smoothen the mixture.
  • Spread dates filling to first third portion of the tray, over the oats mix. 
  • To the second third portion, spread banana filling and coconut filling to the remaining part.
  • Over the filling, spread remaining oats mix and give it a gentle press.
  • Bake at 150 C in a pre- heated oven for 15-20 minutes in the middle rack.
  • Cool before you cut.
  • Cut in squares and serve.

Thursday, 23 April 2015

Lime Soda

 I am a very big addict of carbonated drinks. Mirinda is my most favorite. Though not healthy, I know, I love to sip them after spicy meals, not always but once a while.
Lime Soda is popular in my home town, Kannur, and I think throughout Kerala, which is available in all roadside vendors and shops. Road- passers and travellers love to have this chilling, refreshing drink as a relief from outside scorching heat and it is very much a thirst quencher.
The real so-called Lime soda is originally served just by a squeeze of Lime into the soda along with some sugar syrup, however, I, to add more flavor, muddled the glass with Mint and Dill leaves.

I left a  glass in the fridge for few hours with Mint, Dill leaves and sugar syrup alone and later added the soda to it , thereby achieving more refreshing and flavorful drink to be enjoyed upon later.This version was served to my hubby and he was really impressed with the drink and asked me how it turned better than the one we get from the earlier mentioned roadside shops. *blush* *blush*

Over to the recipe,

  • Soda water - 250 mls, chilled
  • Mint leaves- 3-4 sprigs
  • Dill leaves- a stem
  • sugar syrup- thick- 6 tbsps
  • Lime- 1 big
  • Ice cubes


  • Make the sugar syrup, with sugar and half quantity water.
  • Once cooled, add 3 tbsps of sugar syrup to 2 glasses each.
  • Muddle the glasses with the herbs and squeeze lime onto each glasses.
  • Add soda to it.
  • Serve with ice cubes.

Monday, 20 April 2015

Chicken filled tortillas

Did I tell you, I love sandwiches & wraps. It's easy to put together so many different things to give you a filling and satisfying meal. You can make use of so many left-overs sleeping in your fridge and saved from "thrown to the garbage" climax. This is a stuffed Tortilla recipe, which was served for lunch one day, which was one of the rarest day when rice wasn't served for lunch. Hubby too was happy, for he wasn't forced to eat rice and yet had a filling lunch. Happiest was me, as I had the carrot cabbage mix in advance, which I used the previous day for toast and it was less time consuming, effortless and most importantly less dishes to wash. This truely was a life saver.

Over to the recipe.
Tortilla dough:
  • All purpose flour- 2 cup
  • Wheat flour- 1 cup
  • Baking powder-1 tsp
  • Oil-2 tbsp
  • Milk- 3/4 cup
  • Salt to taste

For the filling:
  • Boneless chicken-200 gms, chopped to small pieces, boiled with salt and pepper.
  • Carrot - 1/2 cup, grated
  • Cabbage-1/2 cup, finely sliced
  • Cheese cubes- 3 triangles
  • Tomato ketchup- 1 tbsp
  • Mayonnaise- 2 tbsp
  • Salt and pepper- as per ur taste.
  • Oil- 1 tbsp
  • Knead the dough with above ingredients and keep aside for 1 hour. If the dough is too dry add some water and knead to a smooth dough.

  • Heat oil in a pan, add the boiled chicken pieces and fry till outside turns brown.
  • Add carrot and cabbage, saute for a while.
  • Add salt and pepper. 
  • Add tomato ketchup, mix everything well.
  • Add cheese cubes and mix till cheese melts. 
  • Add mayonnaise and off flame. 
  • Now, make medium sized balls out of tortilla dough.
  • Roll using a rolling pin, to about 7 inch diameter and medium thickness.
  • Heat a hot tawa and place tortilla on it.
  • Fry on both sides till done.
  • Repeat with remaining dough.
  • Now, place the filling on one side of tortilla in half portion in half moon shape.
  • Fold the other half on top to seal the filling.
  • Brush some butter on both sides of half folded tortilla.
  • Fry on hot tawa, till outside turns crisp.
  • Serve hot and enjoy.

Tuesday, 14 April 2015

Caramel Tart

If it wasn't for the beautiful fluted edges that inspired me, I would never even attempt to prepare a tart shell at home. Some of the videos I watched on tart making, really pushed me to try this at home. This was made from a basic dough Pate Sable, which when baked really left the home and kitchen aromatic imparted from the Butter, flour and egg mix that went into the dough. The very same dough can be used to make cookies, the taste of which resembled my favorite Butter Cookies. I was so happy with the outcome and was worth trying.

Over to the recipe,
For the tart base:
  • Butter-100 gms
  • Icing sugar/powdered sugar-1/2 cup+2tsp
  • Vanilla essence- 1 tsp
  • Egg yolk- 1 (room temperature)
  • Egg yolk from hardboiled egg- 1(boil egg, cool and peel off skin and get the yolk)
  • Cake flour- 1 3/4 cup
  • Salt- a pinch

For the filling:
  • Milk- 1 1/2cups
  • Brown sugar- 1/4 cup
  • Sugar- 2 tbsps
  • Custard powder- 2 tbsps
  • Vanilla essence- a tsp
For Decoration:
  • Molten chocolate or ganache- 2 tbsp
  • Whipped cream- 1/4 cup
For the tart shell/ base:
  • Sift cake flour and salt.
  • Mix in a bowl, room temperature butter, Icing sugar, vanilla essence, flour, grated boiled egg yolk, egg yolk (raw), everything all at once.
  • Once mixed together well, transfer onto a peice of cling wrap and wrap the dough and refrigerate for 2 hours.
  • After two hours, powder the counter with all purpose flour( not cake flour) and roll the dough about 1/8 th inch of thickness. Line an 8 inch tart pan bottom and sides and cut off the excess for a neat finish.
  • Bake in a preheated oven for about 20 minutes until golden brown.
  • Take off from the oven.
  • Cool till the filling is ready.
For the filling:
  • Heat  milk.
  • While the milk is heated, mix custard powder and half cup milk together. 
  • Add brown sugar to the custard mixture.
  • Add this to the boiling milk.
  • Stir constantly till the mixture starts to thicken.
  • Add sugar if required.
  • Off the flame.
  • Add vanilla essence. 
  • Cool the mixture.
  • Then pour the caramel custard filling on to the tart base. If poured while still hot, the tart base will absorb the moisture and get soaked. So make sure, both the base and the fillling is cooled completely before the base is filled.
  • Draw a big spiral with molten chocolate or ganache and drag a knife gently over the chocolate from centre of the the spiral towards outside of the circle. Do many such knife movements to create a web effect. 
  • Pipe some rosettes around the border with whipped cream. 
  • Serve chilled and enjoy.

Sunday, 12 April 2015

Dry Ginger Chicken Fry (starter)

The fragrant and flavorsome ginger imparts its magic and coolness to this dish. Dry Ginger Chicken is a starter. The boneless chicken strips are marinated in egg, flour mix, giving it an outer skin or coating when fried and then tossed in other veggies. Easy to make and a filling starter.
Adapted from Salu kitchen. Video link here

Over to the recipe.
For marination:
  • Chicken boneless cut into strips- 500 gm
  • Kashmiri chilli powder- 1 tbsp
  • Pepper powder-1 tsp
  • Turmeric powder-1/4 tsp
  • Ginger powder- 1 tbsp
  • Bread crumbs- 1/4 cup
  • All purpose flour- 1 1/2 tbsp
  • Corn flour- 1 tbsp
  • Egg -1
  • Salt to taste
Other ingredients:
  • Ginger julienned- 1/4 cup
  • Bean sprouts- 1 cup
  • Bell pepper- 1/4 cup
  • Green chilly- chopped-1
  • Pepper powder-1/2 tsp
  • Kashmiri chilli powder-1/2 tsp
  • Turmeric powder- 1/4 tsp
  • Oil for deep frying
  • Marinate chicken in the given ingredients for 20 minutes.
  • Deep fry the chicken in a wok, till it turns brown color and cooked from inside.Take off from oil and keep aside.
  • In same oil fry the ginger juliennes till golden brown. Take off from oil and keep aside.
  • Fry green chillies and bell-pepper for 2 minutes without changing its colour. Take off from oil.
  • In another pan, heat 2 tbsp of same oil used for frying chicken and other ingredients. Saute beans sprouts in this oil till golden color. 
  • Add fried chicken and ginger.
  • Then add the fried peppers and chilly.
  • Add spice powders.
  • Saute and mix everything well.
  • Add spring onions and mix everything together. Off the flame.
  • Serve hot.