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Aval Vilayichathu

aval vilayichathu1

Aval Vilayichathu is a popular sweet snack of Kerala, made with beaten rice, coconut and jaggery. This is one snack I used to enjoy as a kid. The recipe I am sharing is the one I noted down while my Mom was preparing it. Continue Reading »

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Feelgood Flapjacks

Flapjacks

Flapjacks are sweet snack bars made with rolled oats, honey etc. I was looking for a recipe to use up the overripe bananas lying in the pantry. I was very pleased with the recipe as this was a healthier option to fulfil my craving for something sweet. After all, I am on a weight loss mission.
I got the recipe from BBC Good Food.

Flapjack 1

Feelgood Flapjacks
Source: BBC Good food 

Ingredients

Butter- 50 gms plus a little extra for greasing
Smooth peanut butter- 2 tablespoons (I used Homemade Peanut Butter)
Honey or maple syrup- 3 tablespoons (you can add more if you want it more sweet)
Hot water- 100 ml
Ripe bananas- 2
Apple- 1
Rolled oats- 250 gms
Chopped apricots- 85 gms (I used chopped cashew nuts and dates)
Raisins- 100 gms
Mixed seeds- 85 gms (I used melon seeds)

Method

Preheat oven to 160C. Grease and line a 20cm square tin with baking parchment.
Peel and grate the apple. Mash the bananas. Keep both aside.
Heat the butter, peanut butter and honey or maple syrup in a small pan until melted. Add the mashed banana, apple and water, and mix to combine.
Take a large bowl and tip the oats, the dried fruit and the seeds into it. Pour in the combined banana and apple and stir until everything is coated by the wet mixture. Tip into the cake tin and level the surface.
Bake for 55 mins until golden. Leave to cool in the tin.
Cut into 12 pieces (while warm) to serve or store in an airtight container in the fridge. They will keep for up to 3 days.

Watalappan

I had never heard of Watalappan till today morning. I happened to see a picture of this dessert in a food group. Intrigued by the picture, I did a bit of research and found that this coconut-custard dessert is popular in Sri Lanka but is believed to be Malay in origin. The texture is pretty much similar to that of Caramel Custard. D absolutely loved it. As I am on a diet, I helped myself with a small spoonful. I must admit, I was very much tempted to have more, but held back. Continue Reading »

Kasi Halwa

Last week, we had attended a function, wherein we had tiffin meals. All the items served there was new to me as it was a typical Tamil feast. The first item served was a sweet. On enquiring with my friends, I was told that it is Kasi Halwa. I loved he taste so much that I had made up my mind to try this one at home at the earliest chance. More so, as it is a very easy to prepare dessert. Continue Reading »

 

 

Kadumanga1

Onam is just around the corner. Kadukumanga is one of a must have pickle in Onam Sadya, the traditional feast. What I like the most about this pickle is the crunchines of the mango pieces. This pickle is very easy to prepare. Continue Reading »

Dal Bukhaara

Dal Bukhara

I have always wondered what the difference between Dal Makhani and dal Bukhaara is. After a lot of search I came across a write up by Vir Sanghvi on the same. According to him, Dal Makhani is made with Black gram, Bengal gram and Kidney grams, whereas Dal Bukhaara is made with just black gram. Another difference is the fact that Dal Bukhaara follows the slow cooking process while Dal Makhani doesn’t. Having made Dal Makhani quite a few times earlier, I decided to try out Dal Bukhaara. Continue Reading »

Karaikudi Chicken Fy

Couple of weeks back, we had visited a restaurant where we were served Karaikudi Kozhi Masala 65 as a starter. We enjoyed the dish so much that I had made up my mind to recreate the dish at the next opportunity. The first step towards the goal was to search for the recipe, but in vain. Not being a person who would give up that easily, I searched till I stumbled upon the recipe of Karaikudi Masala Powder. Hmm… I could start from there right? Soon after making the powder I went about with my experiment. The result? Lipsmacking !! The boys loved it. Continue Reading »