Oatmeal Caramel Choco Bars

Super yummy dessert and so easy to make!

Ingredients:

1 cup rolled oats

3/4th cup brown sugar

1 cup all purpose flour

1/2 tsp baking soda

1/2 cup butter

1/2 cup chocolate chips/ melted chocolate (you can either use milk or bittersweet)

1/2 cup caramel sauce (which is 3/4th cup brown sugar, 3/4th cup heavy cream, 1/2 tsp vanilla extract and 1/4th cup water melted together until thick)

Recipe:

1. Mix oats, brown sugar, flour, baking soda and melted butter together.
2. Put half of the mixture in a prepared (buttered and floured) baking dish. Press down the mixture until flat.
3. Sprinkle chocolate chips/ pour melted chocolate and the caramel sauce on this flattened mixture.
4. Over the sauces, press the other half of the mixture and press down until flat.
5. Bake in 350 preheated oven for about 20 minutes and let cool before cutting into squares.

This is a great dessert to eat on its own or with vanilla ice cream!

Chocolate Hazelnut Cake

 

This is a cake I make very often, super creamy and delicious.

But I am not going to write the recipe, I am simply going to post the link I use:

http://joyofbaking.com/ChocolateHazelnutTorte.html

The website actually is excellent for general baking advice, some tips and tricks, lot of information and lovely recipes.

Moroccan Red Pepper Dip

Simple and super tasty dip for pita bread, chips and works great as a pasta sauce.

Ingredients:

• 2 large red peppers  (you can use red and yellow too)
• 2 spring onions/ red onions/ shallots cut into 2-inch lengths ( I will not recommend white pungent onions)
• 1 bunch fresh cilantro
• 2 large garlic cloves
• 1 tsp cumin
• 1/2 tsp red pepper flakes or to taste
• 1/2 tsp S &P (salt and pepper, okay)
• 3 tbsp olive oil

Recipe:

• The beauty of this sauce is in the smoky flavor of the pepper when you roast them.
• So you can do this either in the oven or on a flame/ coil (using a skillet). If you use a oven, preheat it to 350 degrees F and it will take about 40-50 min (yes that long) and you will need to turn the pepper every 15- 20 minutes. if you use a skillet, simply place the pepper (whole not cut) over a hot skillet. and turn the pepper every 10 minutes. The skin will burn, I mean turn black and that is fine. That is how it is meant to be. Once roasted, cool the pepper ( it would have sunk in and reduced in volume), you will need to peel off the burnt layer.
• You simply have to now combine all the other ingredients with the peppers, in a mixer/ processor. Adjust salt, pepper and red pepper flakes as per your own need.
• You could add cream cheese to it if you want it creamy.

Fish/ Paneer Chettinad

One of my latest favorites!

Ingredients:

• Spice Paste:
  • Cumin 1.5 tsp
  • Red chilies – 8- 10 ( Oh well, if you are using authentic Indian ones you may need 4-6)
  • Coriander seeds- 3 tsp
  • Fennel seeds- 1.5 tsp
  • Black Pepper- 1.5 tsp
  • Poppy seeds- 1.5 tsp
  • 5 cloves of garlic
  • 4 cm piece of ginger (I don’t know why length became a way of specifying ginger- anyway 4 cm length by maybe 1/2 cm thick and 2 cm wide)
  • 1/2 tsp turmeric
  • grated coconut – 5 tbsp ( use fresh when you can –always!)
  • 5 cardamom (seeds and husk)
  • 2.5 cm cinnamon
  • 3 cloves
• 2 onions chopped
• 2 tomatoes chopped
• 3 tbsp oil
• 1 bay leaf
• 1.5 tsp urad dal
• 10 curry leaves ( again, if you are lucky enough to get fresh authentic spicy leaves, you can use 6-8)
• coconut milk- 1/2 cup ( this is not usually used in traditional chettinad but I think it makes the dish beautifully smooth)
• 2s (salt & sugar) to taste

Recipe:

• Roast all ingredients of the spice paste over a warm (not hot) pan with 1 tsp oil. This is the most crucial part of this recipe, do not over heat the pan, do not over roast, 3-4 minutes is good- you will smell the lovely spices.
• Grind to a fine paste with 1/4 cup of warm water.
• Heat oil, add bay leaf, urad dal, curry leaves, as they begin to splutter.
• Add onions and let sweat for about 5 minutes
• Add spice paste  and cook for about 5 minutes on medium heat (I am serious about the lower temperature, otherwise it gets bitter)
• Add tomatoes and cook for another 5-7 minutes.
• Add paneer/ fish pieces. You could try Chicken ofcourse, I would season it with salt, turmeric, red chili powder. For Paneer, saute paneer cubes in oil and immerse at once in boiling hot water mixed with a pinch of salt and turmeric for about 10 minutes- they come out really soft!
• Add 2s(salt & sugar) to taste, and the coconut milk
• Bring to a boil, till the oil begins to separate. Resist from using very high heat to force a boil :)
• Patience pays- enjoy!

I think that substituting cashew nuts for poppy seeds may be a good idea!

Minty Flower

As the name suggests, an aromatic preparation  of Cauliflower with minty and sour attributes.

Ingredients:

• 1 large head of cauliflower- cut into florets
• 1 small onion- thinly sliced
• Spice paste
  • one small bunch of mint leaves- sliced
  • 2-3 green chilies
  • 3 cloves of garlic
  • 2 pods of aniseed
  • few pieces of onion
  • 3/4 tsp pepper corn
• 4 tbsp oil
• 1/2 tsp fennel seeds, 1/2 tsp coriander, 1/2 tsp cumin seeds- roughly cracked
• 1 tsp turmeric
• 4 tbsp yogurt
• salt & sugar to taste

Recipe

• Sprinkle 1/2 tsp turmeric and 1 tsp salt over the florets. Shallow fry in oil till brown. Rest on paper towel to drain excess oil.
• Grind all ingredients of the spice paste with 1/4 cup water
• Heat oil in a pan, add cracked cumin, coriander and fennel, add the onion and let sweat for 5 minutes.
• Add the spice paste, let cook for 2 minutes.
• Add beaten yogurt, fried florets, salt and sugar.
• Cook covered till florets are cooked soft, you may need to add more water as you cook.
• Serve with rotis, enjoy!

Salmon in Fenugreek Cashew Sauce

My first recipe- This is for you Maa!

A creamy and spicy fish curry- my husband and I enjoy this with hot white rice- hope you do too!

Ingredients: (For 4 servings)

• 4 fillet of Salmon
• Marinade:
  • 1/2 cup of yogurt
  • 4 tbsp 3G paste (Ginger, Garlic, Green Chilies paste)
  • 1/2 tsp salt
• 1 bunch Fenugreek (Methi) leaves – finely chopped
• 1 small onion- finely chopped
• 12 cashews
• 1/2 cup milk/ cream
• 1 tsp whole black pepper
• 2-3 cardamoms
• 2-3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
• salt & sugar to taste

Recipe:

• Clean and cut fillet of salmon to 4-5” long pieces.
• Combine ingredients for the marinade, coat the fish with it and let soak for about 10 minutes
• Combine blanched cashews, 1/2 cup milk or cream, pepper and cardamom seeds and puree till spices are fine.
• Heat oil, add turmeric, cumin, asafoetida, add onions and let them sweat for 5-7 minutes.
• Add the Fenugreek leaves, cook covered for 5-6 minutes with medium heat, you will see they lose color, volume and bitterness.
• Add the cashew cream mixture, bring the curry to a boil.
• Add the Salmon fillets, add salt and sugar to taste and bring to a boil again.
• Garnish with cream and cashews! Enjoy!