Home made granola

 Oats are versatile and can come in different forms. You can make overnight-oats, oatmeal, oats dosa, etc.

Today I am making granola, a crunch snack with rolled oats and nuts.

Whole oats: They are the old fashioned oats, that are also called rolled oats. They are steamed and then flattened into large flakes.

Steel oats: These oats maintain the original form and need to be cooked longer to attain the creamy texture. They have been cut with steel blades.

Quick oats: These oats are similar to rolled oats , they are steamed and flattened into more thinner flakes for quick cooking.

All oats are loaded with fibre and make a perfect ingredient for healthy cooking.

I love preparing home made granola using rolled oats and bunch of nuts, coconut flakes and dry fruits, combined with some sweet ingredient like honey, maple syrup,  olive oil. This can be made in big quantity and stored to enjoy as a healthy snack or used to top over plain yogurt, oatmeal, etc.

The steps are very simple and the result is satisfying.

Home made granola 

Add and mix all ingredients in a bowl

Maple syrup, rolled oats and olive oil

Bake the granola

Ingredients

Serves 8 

2 cups organic old fashioned rolled oats

1/4 cup walnuts bits or chopped 

1/4 cup pecans (optional) 

1/4 cup coconut flakes

2 tsp pepitas seeds (pumpkin seeds)

2 tsp sweetened dried cranberries

pinch of salt

1/2 cup maple syrup or honey

1/4 cup olive oil

1 tsp cardamon powder

1/2 tsp cinnamon powder

Method:

1. Using a medium sized bowl , add oats, walnuts, pecans, coconut flakes, pepitas seeds, salt, cinnamon powder, cardamon powder and stir these dry ingredients.

2. To this add in maple syrup and olive oil and stir well.

3. Line parchment paper onto a baking sheet and heat oven to 350 F. Add to bake for approx. 15 mins. Take out and mix again, bake for another 10 to 12 minutes and or till  granola appears light golden brown. Close and add dried sweetened cranberries or any other dried fruits of your choice. Let it cool to room temperature before serving.

Granola can be stored in an air tight container for more than 10 days. Enjoy, by adding a tablespoon of prepared granola along with yogurt, and berries, or just by itself.

Enjoy :) and do let me know if you make it any other way. Would love to know from you.

Masala Kheema Pav

 In Mumbai, Parsis love Kheema pav, a dish made using minced meat (chicken, lamb or goat) adding 

indian spices, and slow cooking with onions and tomatoes and the flavors come from fragrance of cardamom, cloves, etc. The Parsis like it by adding potatoes, peas and slight vinegar to the dish.

There are many restaurants and small cafes that serve this dish with pav I wanted to try making it at 

home. This recipe is easy to follow with rewarding yummy results.

Kheema Pauv

Kheema (Masala cooked meat) 

Ingredients:

You can prepare this dish using goat meat, chicken or lamb meat. I used goat meat and requested the butcher to mince 2 pounds of goat meat.

For the Marinade

2 pounds goat meat minced

2 tsp freshly grated ginger and garlic paste or store bought is fine too

4 to 5 mint leaves chopped fine

1/4 finely chopped fresh coriander leaves

2 tsp clarified butter (ghee)

1/2 cup plain yogurt

2 tsp coriander powder

2 tsp red chili powder (I prefer to use kashmiri or degi red chili powder as it gives the beautiful color to the dish, and yet doesn't make it spicy)

1 tsp turmeric powder

Salt to taste

Method:

1.Take a medium bowl, wash minced meat with water, drain the water and mix in all above ingredients one by one to marinate the meat. Leave it covered for couple of hours or overnight, in refrigerator.

For cooking the marinated kheema

I am using an insta pot ,on the pressure cook mode. It's convenient and easy to use. You can definitely use a pressure cooker of your choice.

Ingredients

4 tbsp olive oil

2 big cardamom

4 to 5 cloves

2 bay leaves

1 inch cinnamon stick

Marinated minced meat

Method:

1. Turn on the insta pot, initially on saute mode. Add olive oil, add in cardamoms, bayleaves, cloves, cinnamon stick, and minced meat. Stir and allow it to saute well for about 15 minutes, then close

lid and turn on pressure cook mode. Allow 5 to 6 whistles, before turning it off. Keep aside.

Step 3 is the making of the masala.

Ingredients

3 medium sized onions peel the skin and chop finely

1 bay leaf

Salt to taste

red chili powder (Kashmiri red chilly as it is less spicy)

2 to 3 finely chopped green Thai chilies

2 to 3 medium size tomatoes pureed

1 tbsp red chilie powder

1 tsp coriander powder

1/2 cup water 

1 tsp dried fenugreek leaves ( Kasoori methi)

2 tsp coriander leaves stem, washed and chopped finely

Cooked Kheema

For the Masala 

Method:

1. Heat a medium sized kadai, add in onions, add bay leaf, green chilies, saute for about 

10 to 12 minutes, as the onions start to brown lightly add in tomato puree.

2. Add red chilli powder, coriander powder, 2 tsp coriander powder, 1 tsp dried fenugreek leaves.

Add salt and continue cooking the masala.

3. Add in the cooked kheema. Allow it to mix with the masala. check for salt and any other spice.

Add 1 tsp of garam masala.

Add 1 cup water and cook on low heat, cover the lid and keep checking for another 20 to 25 minutes.Garnish with finely chopped coriander leaves. 

 

Powdered garma masala (fresh)

Ingredients:

3 to 4 big cardamoms

4 to 6 cloves 

5 to 6 peppercons

1 tsp cumin seed (jeera)

Method:

Take a small pan on low heat and dry roast the above for about 5 minutes and then dry grind to a fine powder. This garam masala powder gets added to the masala. Store unused garam masala powder in air tight bottle, for later use.

Sweet corn soup

Sweetcorn soup is our family favorite  soup. This soup is very easy to prepare by using ready chicken/vegetable stock and cooking with corn kernels, finely chopped vegetables. I like to sometimes use home made vegetable or chicken stock. 

It's good to  also prepare the stock at home and keep it in the freezer for later use.

Ingredients:

500 ml low salt chicken or vegetable stock (also called broth) 

16 oz can cream style corn and 1 cup of frozen or fresh corn kernels

1 tsp unsalted butter or 1 tsp olive oil

Salt to taste

2 tsp black pepper

1 tsp white vinegar

1 tsp low sodium soy sauce

2 to 3 thai green chillies

1/2 cup finely chopped carrots, beans, green peas

2 tsp cornstarch for thickening along with teaspoon of water to form a liquid

2 tsp water

1/4 tsp fresh ginger finely chopped

1/4 tsp fresh garlic finely chopped 

1/2 small onion finely chopped or use 2 to 3 finely chopped green onions. You could save the stems to use as garnish.

Method:

1. First, heat a medium sized pot, add butter / olive oil. These days my favorite is the dutch oven I got as a Christmas gift from my children, so it's very special to me. 

2. Add ginger, garlic, thai chillies, add finely chopped green onion or red onion. Let it simmer  for 2 to 3 minutes, stirring to make sure it does not burn.

3. Add broth of your choice (veg or chicken) add in corn kernels and a can of cream style corn. Add salt, pepper, and continue cooking, stirring on medium heat to allow the corn to cook.

4. In another pan, heat butter/oil add in herbs, and the vegetables, stir for approximately 5 to 6  minutes. Add these vegetables to the boiling soup and allow it to cook further.

5. Continue cooking for another 15 minutes, then lower heat.

6. In a small cup, add cornstarch and water stir to. make a liquid paste. Slowly add this cornstarch mix to the the soup to allow it to boil and get a thicker consistency.

7. Check for seasonings, add in vinegar and soy sauce. Cook for another 2 to 3 minutes. Enjoy hot soup.

                                                                     

Soup corn soup with vegetables

 

Mutton Lababdaar

 Mutton is a one pot dish prepared using goat meat. Meat is cooked , along with whole spices  over low heat using , onions and tomatoes to give it a balanced, yet flavorful  taste.

In India this dish may be prepared with some variations depending upon the location or region.

For example in Kashmir, the mutton is prepared as rogan josh using fennel powder, spices, tomatoes and no onions.

In Bengal, it is called mutton Kosha and is cooked over low heat using mustard oil, yogurt, spices and onions.

In Northern part meat is cooked Mughlai style as salan using onions, tomatoes and with whole spices.

Today we are going to be preparing the Northern style of mutton curry that is first , for about 30 minutes in yogurt and other spices. Later, I cook it in an insta pot cooker. I particularly enjoy using insta post, feel it's more enjoyable and hassle free, almost like hands free cooking ;)

Another thing, please see the quality of ingredients, it is very important, as is the freshness of the spices. 

Making a dish takes effort and low quality ingredients can make the effort go to waste.

Mutton Lababdaar

                                                                               

                                                                              

                                                                                   

Mutton Lababdaar with rotis 

Ingredients 

2 pounds goat meat (cut into curry size pieces by butcher)

2 medium size red onions

2 medium size roma tomatoes, grind in a mixer.

2 tsp ginger garlic paste (1 inch ginger and 3 to 4 cloves of garlic, grind to a paste )

2 to 3 thai green chillies 

2 tbsp plain yogurt

Whole spices: 2 cardamon, 2 to 3 cinnamon sticks, 2 bay leaves, 3 to 4 lavang, 4 to 5 peppercorns

1 tsp cumin seeds

Salt to taste

2 tsp red chilly powder ( I like to use Kashmiri chilli powder, for the color and it is not spicy)

1 tsp turmeric (haldi) powder

2 tsp store bought Everest meat masala. I like it, but any garam masala powder is good to use.

Method;

1. Wash the meat (cut into curry sized pieces) Using a medium size bowl, add meat, ginger garlic (use store bought paste, or fresh)salt, red chilli powder, turmeric, yogurt, mix all and keep aside, for approximately 30 to 40 minutes.

2. Heat a medium sized pressure cooker (I like to use an Insta pot as I find it to be very helpful and easy to cook with) 

First, add 2 tsp clarified butter, add whole spices and finely chopped onions, green chillies. Saute' for a few 10 minutes and then add in the marinated mutton. 

3. Stir and cook for another 10 to 12 minutes, add in tomatoes and spices. Add salt. and garam masala powder. Keep stirring

4. Continue to cook  mutton till it appears well sautéd. Add in 200 ml water and check for salt.

5. Close and secure the lid and pressure cook for approx. 20 to 25 minutes. Allow the cooker to be closed for another 10 minutes. Open carefully and check if mutton is well cooked, or else cook for another 10 to 12 minutes and until the mutton appears soft and gravy is done.

Enjoy mutton with Indian bread or plain white rice, along with freshly sliced white onions.

Besan Ladoos

 Winter nights call for something that is warm, sweet and energizing. That's what these besan ladoos 

are, healthy and perfect  during cold winter weather. Ladoos are an Indian confection, that are prepared using gram flour, sugar, nuts,small cardamom, clarified butter and rolled into golf size or smaller ball shape. 

Growing up , most of South Asian households' prepared these ladoos and kids, as well as adults can benefit with nutritious values and energy one gets by having just one ladoo a day. Besan flour can come as fine or coarse. Usually for preparing ladoos the coarse type is used.

To get started just follow these simple steps.  Ladoos can be stored for a month, in refrigerator. Warm ladoos, a few seconds, before enjoying them.

Ingredients:

2 cups gram flour (Besan flour) available at Indian stores or also online

1 cup powdered sugar ( I like to grind sugar in the grinder to make it into a powder)

3 to 4 small cardamom seeds, deseeded and powdered

1/4 cup or approximately 20gms clarified butter (ghee)

1/4 cup thinly sliced almonds or pista (unsalted) to garnish ladoos.

Makes approximately 20 to 25 ladoos of medium size.

Ingredients:Cardamom powdered, pistachio, clarified butter, gram flour, powdered sugar

Add clarified butter to pan

Roast flour on low to medium heat for about 10 to 15 minutes

As it cooks, the ghee appears on top

Continue cooking till flour appears drier

                                                         add cardamom powder.

Closer burner and add sugar as flour comes to room temperature

Garnish with thinly sliced pistachios or almonds :)

Besan Ladoos

Method:

1. Heat a heavy bottom pan , add ghee. Add gram flour and stir on low heat to allow the flour to cook and slow roast, using a spatula. Careful not to let it burn at the bottom.

2. Next, as the flour gets roasted, the house will get the amazing earthy aroma. Now add cardamom powder. Close burner.

3.  As the flour cools to room temperature, add powdered sugar and mix well. 

4. Rub a little ghee on the palm of your hand, add a tablespoon full of the mixture and using your palms

form the mixture into a ball. Arrange on a plate and add slivered almonds, and pista on the top.

5. Keep the plate in  fridge for approximately 20 minutes to set the ladoos. Enjoy daily one ladoo or for special occasions, like weddings, Diwali, etc.

Black Forest Cake

 Black forest cake got it's name from Germany's black forest region, a large mountain forest region in the 

southwest part of Germany. The area is known for cherries and cherry brandy. 

We are having a holiday party and it's Christmas time and I wanted to prepare this cake for my family and friends and of course me :-) though German's prepare it often as a national pride and not just for occasions.

This beautiful cake is prepared as a chocolate cake and then sliced into layers, where each layer is 

brushed with cherry syrupy that could have a hint of brandy or almond extract.

Ingredients 

1.5 cups all purpose flour

2 cups sugar

3/4 cup unsweetened coco powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 large eggs

1 cup milk

1/2 cup vegetable oil or  un salted melted butter

1 tbsp vanilla extract

1 tbsp coffee 

Cherry filling and topping

1 can canned cherry 

1/2  cup granulated sugar

2 tbsps corn starch

1tsp brandy or almond extract

Whipped cream frosting 

2 cups heavy whipping cream

1/4 cup or 5 tbsp of confectioners sugar 

1/2 tsp vanilla extract

                                                                  

                                                                       

                                                                          

                                                                                        

                                                                           

For the cake

1.  Using a sieve add flour, coco powder, baking soda, baking powder, salt, strain and keep in a medium mixing size bowl.

2. To this add eggs, vanilla extract, sugar, oil or butter, milk, coffee and beat until combined. Please don't over beat.

3. Line the two 9 inch cake tins with round cut parchment paper and dust with some coco powder. Divide the dough into two cake tins. Bake for 30 to 35 mins at 350 F

For the cherry filling

1. Strain the cherries from the tin. Save the  syrup. Keep aside. Pour  syrup in to a pan. Add sugar and cornstarch and cook it for few minutes. Add cherries,  brandy or almond extract stir and close the burner as it turns smooth and thickened. Cool in the refrigerator.

For the whipped cream

1. To make the whipped cream please make sure the cream is cold and the container is cold too. Add sugar and vanilla extract and beat, using a hand beater or electric hand beater to form stiff peaks. Continue to keep in refrigerator.

1 bar of chocolate  50 gms, to shave and add to the cake for decorating.

Method:

As the cake cools, turn it upside down with the flat layer on the top, on a cake stand.

Split each cake into two layers using a serrated knife or cake cutter. Now you have 4 layers. (available on Amazon)

Dust off any crumbs. Next, spread the cool frosting on the layer of the cake and add the cherries filling in the middle. Cover with more frosting and add the second layer of cake and repeat the process. On the top layer add frosting and cover the remaining frosting on the sides of the cake. Now add chocolate shaving onto the sides of the cake. Add some chocolate shavings on the top. Using a pastry bag and star nozzle pipe out frosting on the border of the top layer. Add the remaining cherry filling in the middle. Cool again in the refrigerator until ready to serve. Enjoy!