Oatmeal Choco Chips Cookies

Hello everyone! I baked some Oatmeal Choco chips cookies and they turned out pretty good so sharing it for you all. These i baked primarily for my nearly 11 yo boy who is growing up too fast too soon. I say this because everyday is a new revelation , everyday a new challenge. Many of us end up wondering what is the right way to parenting, is there a right way at all? Honestly, i feel you just go with the flow, with your gut and handle one day at a time. In this process we end up learning ourselves, so does your child. There is no universal rule to bring up a child and thats what a decade of motherhood has taught me. Each child is different, so is our approach to their upbringing. There are some thumb rule ofcourse that i follow. When it comes to respect, discipline,and gratitude there is no bargaining with me. Our kids are born into  privileged lives and as parents its imperative that they are made to understand early on that this is not something to be taken for granted. Each day is a miracle , an oppurtunity to start a fresh and chase your dreams. I guess thats enough of a parenting tip for the day!

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As keeping with the practice of  sharing easiest of recipes, this one is super easy too. Hardly 5 basic ingredients, one bowl mix and you are good to go. Being a mom to a fussy eater these recipes come super handy and there is no doubt in your mind that you are giving your child something healthy, something homemade, filled with love.

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Oatmeal Choco Chips Cookies
Author: 
Recipe type: Cookies - Biscuits
 
One bowl mix healthy cookies
Ingredients
  • Oatmeal - ½ cup - just grind regular breakfast oats in a grinder
  • Flour - 1 cup - can use whole wheat flour also
  • Egg - 1 no
  • Butter - 50 gms - I used amul butter
  • Baking powder - ½ tsp
  • Brown sugar - half cup
  • Chocolate chips - 1 cup
  • Vanilla essence - 1 tsp
  • Cinnamon powder - 1 tsp - optional
Instructions
  1. In a bowl , mix together butter,sugar, egg and vanilla essence. Mix well and
  2. keep aside.
  3. In another bowl, mix together the flour, oatmeal, baking powder and cinnamon powder,
  4. Add the dry ingredients to the wet mixture and mix well into a soft dough.
  5. Add the choco chips and mix into the dough.
  6. Line a baking tray with butter paper.
  7. Make small balls , flatten a little bit on your palms and put on the tray. Keep some space between the cookies as it will spread out while baking.
  8. Preheat oven to 180 degrees and bake the cookies for 20 mins.
 

Muhammara Sauce – A delicious blend of roasted peppers and walnuts

A jar of delicious dip is a blessing when you are looking at healthy snacking options and this Muhammara Sauce is just perfect. I am trying my best to follow a healthier diet and stay away from fried and sugary snacks so I am continuosly looking at making dips of all kinds – pesto, yougurt based dips and now this muhammara sauce. It is basically of Turkish origin but also used a lot in Lebanese and Mexican cuisine. muhammara sauceThe recipe beautifully blends together chargrilled red bell peppers and walnuts with easy seasonings. Here I used a mix of sea salt, chili flakes and dried parsely. Serve it with crackers or corn chips whenever you feel peckish or you can also use it as a marinade for roasting chicken or making some grilled fish.

Muhammara Sauce - A delicious blend of roasted peppers and walnuts
Author: 
Recipe type: Dips - condiment
Cuisine: Continental - Mexican
 
Healthy dip made of peppers and walnuts . Can be used as a marinade too.
Ingredients
  • Red bell peppers - 500 gms - cut into cubes or strips
  • Walnuts - 1 cup
  • Garlic - few cloves
  • Olive oil - 2 tbsp
  • Sea Salt - to taste
  • Sugar - 1 tsp - i used brown sugar
  • Chili flakes - 1 tsp
  • Dried Parseley - 1 tsp
Instructions
  1. In a baking tray arrange the bell peppers and cloves. Drizzle the olive oil on top and season with salt, sugar and chili flakes.
  2. Roast for 20 mins at 200 deg C till slightly charred.
  3. Roast the walnuts in a pan.
  4. Blend together the roasted bell peppers with the walnuts into a smooth paste. You can lave it a bit chunky too.
  5. Check for seasoning. Add the chili flakes and dried parseley and store in a jar . Keeps well refrigerated for almost a month.
 

Buddha Bowls – Clean eating done right

Buddha Bowls –  is one in of the emerging food trends in the world.With more people engaging in  a healthier lifestyle, food habits are also changing for the better. For people on the go there is no better way these to pack in the necessary amount of proteins, carbs and vegetables.

I am also trying to adopt a healthy eating regimen and these buddha bowls are my current favourite. While there is no particular recipe , i just try and do new combinatons every now and then. The key is fresh ingredients , alternate grains, loads of green vegetables, sometimes a portion of grilled chicken or boiled eggs with a dressing of olive oil or a dollop of peanut butter, pesto or simple yogurt.

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For this particular bowl , I just tossed together some pan fried tofu, some vegetables, sauteed mushrooms, soft boiled egg and just a drizzle of olive oil mixed with a little honey, salt pepper and some chili flakes.A very good option is to add some healthy carb like quinoa or some red or brown rice. Promise to share more combinations as i go until then this should be a good start.

Back to Blogging – The comeback post

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“ITS  NEVER TO LATE TO MAKE A COMEBACK’ – Christina Katz

I don’t know  how to start or where to start! Why i stopped blogging, stopped doing something that kind of defined my life for the last 5 yrs? I don’t have a definite answer , but there was a lot going on and in the process i simply got complacent not doing enough of what i love to do most!

I am getting all stuck with words, thoughts jumbled up in my head but i will try. I don’t want this to be a crib post coz we all make choices in life , some work, some don’t and as a very dear friend told me the other day , its ok to take a break, try and do things differently and if things dont work out the way u want it to be , theres always a comeback!Its all about how you gather yourself up and move forward. And with a wonderful wonderful bunch of people surrounding me this doesnt seem difficult anymore. The last 2 months was a mix of good and bad. Good as i got to spend some quality time with my precious ones, my parents, my dearest friend P who came all the way to see me, my soundingboard/sis in law A and my little sister with her two little munchkins. Bad because i fell ill and my body and mind just gave up. It was just a flu alright but it just drained me, thousands of negative thoughts took over my mind and i wasnt able to see the light at the end of the tunnel. Everything seemed blurry and I felt like i will not be able to overcome it. But i am trying now and I have set myself some deadlines. Deadlines to push me to get back to all those things that make me happy – cooking,creating creative content, fitness, wearing sarees and hoarding somemore lipsticks!! So when after months I logged in to my blog page, I was pleasantly surprised to see 21 comments from people who followed the blog, people who tried a few recipes and had nice things to say and these were all people none of whom I know personally! That was it for me.

Like they say every sunset brings the promise of a new dawn. So be it. Let this be a good comeback.

Leaving you all with a beautiful photograph that my 10 year old clicked of me on a recent break to Phuket.

PS- Coming up some interesting recipes!

 

 

 

 

Mango Pot de Creme

This recipe has been lying in my drafts from last, so you know how lazy I have been. The summer vacations are over and we are settling down in our everyday routines.The monsoons are also here,so are the mangoes! What better time than this to make this easy dessert at home. It requires just 3 ingredients!

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Mango Pot de Creme
Author: 
Recipe type: Dessert
 
Super easy mango dessert!
Ingredients
  • Mango puree - 2 cups
  • Fresh cream - 1 cup - I used Amul low fat cream
  • Condensed milk - 4 tbsp
  • Gelatin - 1 tsp
  • Rose petals/ Mint leaves - to garnish
Instructions
  1. First bloom the gelatin.
  2. In a bowl soak the gelatin in cold water for 10 mins. Microwave for 5 sec at high. Keep aside.
  3. Mix together the mango puree, condensed milk and cream till creamy.
  4. Add the gelatin and mix gently.
  5. Fill up cups/bowls with this mixture and refrigerate for 2 hours.
  6. Serve, garnished with rose petals / mint leaves and some chopped mangoes on top.
 

Methi Thepla

This time of the year is perfect to savour the varied winter greens available in the market. My absolutely favourite being fresh Methi saag( fenugreek leaves) and Sarson Saag ( mustard greens). I dont leave an opportunity to use fresh methi leaves as often as I can. While i would always make Aloo methi or simple methi parathas , Theplas , essentially a Gujrati flatbread is something I made for the first time. Perfect as a breakfast dish, I absolutely loved eating them.

methi theplaThe addition of a variety of spices and some gram flour to the dough gives the parathas if we may call them, even thogh they are to be rolled thinner than a paratha, a lovely soft texture. My boys are not much into parathas and would stick to their usual English breakfast, I love my desi breakfast and more so on weekends. Served with some homemade green chili pickle and yogurt, it made for a delicious treat.

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Methi Thepla
Author: 
Recipe type: Breads
Cuisine: Gujrati - Indian
 
A soft spiced flatbread that is perfect as a breakfast dish served with pickle and yogurt.
Ingredients
  • Whole wheat flour? Aata - 1½ cups
  • Gram flour / Besan- ½ cup
  • Chopped onion - 1 tbsp
  • Chopped green chili - 1 tsp
  • Chopped fresh fenugreek leaves/methi leaves - 1 cup
  • Caraway/Ajwain seeds - 1 tsp
  • Cumin seeds/jeera seeds - 1 tsp
  • Salt - to taste
  • Chopped coriander leaves - 1 tbsp
  • Red chili powder - 1 tsp
  • Coriander powder - 1tsp
  • Ghee - 1 tsp + spme more to cook the theplas
  • Warm water - a cup approx to knead the dough
Instructions
  1. In a bowl mix all the ingredients listed aboved and knead into a soft using some warm water.
  2. Let the dough rest for 15 mins.
  3. Make small balls, dust in some flour and roll out very thin into round discs.
  4. They should be rolled thinner than a paratha.
  5. On a flat gridle, cook the theplas by applying ghee on both sides.
  6. Serve warm with pickle and fresh yogurt.
 

Festive Christmas Fruit Cake – My easy version

This dear blog of mine has been royally ignored in the past few months as I was busy setting up another baby – The Goody Box – a venture very close to my heart that my friend A and myself have started. Its an endeavor on our part to take this love for food that we have to the next level and share it with the world. You can know all about it The Goody Box here!

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But My Food My Life is my first love and theres always coming back to it. I remembered to soak some fruits in rum few weeks back and last evening was just perfect to bake a boozy  Christmas cake to mark the beginning of the festive season. Everyone has their own version and mine turned out to be easy and fun to make. Here’s hoping that the coming year brings in loads of positivity and good cheer for my loved ones and yes many many more recipes and food stories! You go note the recipe.

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christmas-cake

Festive Christmas Fruit Cake - My easy version
Author: 
Recipe type: Festive Dessert
Cuisine: Cakes
 
A rich boozy fruit cake
Ingredients
  • Flour - 1 cup
  • Butter - 100 gms
  • Castor sugar - 1 cup
  • Eggs - 3 nos
  • Soaked fruits - 1 cup - Mix together chopped candied peel, tutti fruti, dates, raisins , almonds in some dark rum along with a hint of cinnamon and nutmeg. Put the mixture in a glass jar and refrigerate for a week atleast.
  • Vanilla essence - 1 tsp
  • Baking powder - 1 tsp
Instructions
  1. Sift together flour and baking powder.
  2. Cream the butter and sugar till light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Add the vanilla essence.
  5. Fold in the flour gently into a smooth mixture.
  6. Add the soaked fruit along with the liquid.
  7. Give it a mix.
  8. Bake in a pre heated oven for 35-40 mins at 175 deg C
  9. Dust with some icing sugar before serving.
 

This Durga Puja is sweeter with Mother Dairy Nolen Gur Icecream

For as long as I can remember, Durga Puja meant visiting our ancestral home in Silchar, getting together with the entire family and celebrating Pujo at home. That was when my grandparents were around, the tradition however continues in my parents ‘ house and we continue to celebrate Durga puja with age old traditions. Getting up early morning, dressed up in new clothes helping in the ‘Thakur ghor’ (puja room)

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Another very important aspect of Durga Puja for us Bengalis is food! Planning menu for each day and community dining is what pujo is all about. Pandal hopping is incomplete unless we gorge into the unlimited delicacies on offer. And then there is icecream gorging too. It’s the same for kids and adults alike, there’s no stopping anyone.  Who cares about calories, these 4 days of pujo!

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Mother Dairy – an age old institution has been treating us with delicious goodness for years and this year they take it up a notch higher with the introduction of Nolen Gurer icecream. Nolen Gur or Date Palm jaggery is a seasonal delicacy that is a quintessential part of Bengalis food scene. While we would otherwise wait for the winters to savour it but not anymore.

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The luscious icecream is now on offer year long, a big thank you to Mother Dairy. It is available in a take home tub or as single serve packs. This year pujo is a whole lot sweeter for me.

Nolen Gurer icecream is easily available in the market in 750ml & 90ml and priced at Rs 150/- & Rs 20/- respectively. 
This post is a part of a campaign for Mother Dairy

 

Lemon Blast Popsicles

This terrible terrible summer. I cant even begin to explain the pain.Especially little kids who have to get back from school in this scorching heat. My worries as a mother that they will fall sick. I am eagerly eagerly waiting for the summer holidays to begin so it provides some respite to everyone.

Everyday when I go to pick up my 8 yr old from school, his only request is to buy him a popsicle from the school icecream vendor. My answer is always in the negative as I feel that would sure shot trigger a cold or a cough. Poor thing, he listens to his mama. But mama has to make sure that he gets a treat once in a while, maybe later in the afternoon when the sun has beaten down. So I made these easy popsicles at home, which my kid can enjoy to his hearts content.

popsicles

There is no recipe to this as such, use any flavour you wish too. The only thing you need to get are some popsicle moulds that are easily available online. You could even use a mix of quash – orange or even pineapple to make these.

Lemon Blast Popsicles
Author: 
Recipe type: Icecream
 
Easy peasy lemony popsicles made at home
Ingredients
  • Water - 4 cups
  • Sugar - 4 tbsp.
  • Salt - 1 tsp
  • Lemon/lime - 2 whole - squeeze out the juice
  • Some lemon or grapefruit slices
Instructions
  1. In a bowl first make a lemonade with water, sugar, salt and the lemon juice.
  2. Fill the popsicle moulds with slices of lemon or any other fruit.
  3. Pour the lemon water into the moulds.
  4. Close the lid and stick it in the freezer overnight.
  5. Enjoy with your little ones!
 

Paneer Pasanda

How much can you do with Paneer?! Well , you never know. Personally I find it very difficult to infuse flavours into paneer. Somehow my bhurjis always remain bland and tasteless. For gravies, most of the times I resort to a tomato based gravy so as to salvage the dish. This dish too, is a tomato – cashew infused gravy, with stuffed pan fried paneer triangles. It turned out nice , so I had to share it with you all.

paneer pasanda mainEveryday cooking can sometime get on to your nerves. Even for someone like me, who enjoys her time in the kitchen, it gets a tad overwhelming. With the onset of the dreaded summer, even more. What I like to do is make easy recipes , that doesn’t compromise on taste. This gravy can easily be frozen for few days, and used as and when required.

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5.0 from 1 reviews
Paneer Pasanda
Author: 
Recipe type: Main course
Cuisine: Indian
 
A rich gravy dish that goes well with rice/naan/roti
Ingredients
  • Paneer - 200 gms - cut into triangles and then halved
  • Tomato paste - 1 large - blanch tomatoes and make into a paste
  • Tomato puree - 2 tbsp.
  • Cashew paste - 2 tbsp. + 1 tbsp.
  • Raisin paste - 1 tsp - blend raisins into a paste
  • Garam masala - 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Ginger paste - 1 tsp
  • Kashmiri red chili powder - 1 tsp
  • Warm water - 1 cup
  • Ghee - 1 tbsp.
  • Refined oil - 1 tbsp.
  • Fresh cream- for garnish
  • Fresh green/red chilies - for garnish
  • Fresh coriander - chopped for garnish
Instructions
  1. Cut the paneer into triangles and slit them into half lengthwise.
  2. Make a paste of 1 tbsp. cashew paste, raisin paste and a little salt.
  3. Stuff the mixture inside two slices of paneer.
  4. In a non stick pan , heat 1 tbsp. refined all.
  5. Shallow fry the paneer triangles, till gilden in colour.
  6. Drain and keep aside.
  7. In another pan, heat the ghee.
  8. Add the garam masala powder.
  9. Next add the tomato paste and fry till fragrant,
  10. Once the tomato paste has cooked through, add the tomato puree, cashew paste, red chili powder, salt and sugar.
  11. Give a good mix, cook the masalas for 3-5 mins. Add a cup of warm water and let the gravy simmer.
  12. Once it thickens up, turn off the heat.
  13. In a serving dish, lay the fried paneer traingles.
  14. Pour the hot gravy on top.
  15. Garnish with fresh cream, chilies and coriander.
  16. Your dish is ready to be served.