4- Ingredient Banana Oat Bars

I know I am very late in posting this got busy with personal commitments, but better late than ever.... Have always wanted to bake oat bars but never inclined towards it but when Rafeedha of the big sweet tooth gave lovely oats recipes for home bakers challenge I immediately wanted to make this easy Banana Oat Bars.... it was yummm. They are very easy to make and they are loaded with nuts dates oats .....  this recipe is from: http://www.thekitchn.com/recipe-4-ingredient-banana-oat-bars-snack-recipes-from-the-kitchn-156571

You need:

Very Ripe Bananas                       2 nos large
Vanilla essence                             1 tsp
Rolled Oats                                   2 cup
Salt                                                1/2 tsp
Dates (pitted n chopped)              1/4 cup
Chopped Nuts                               1/4 cup ( walnuts /, hazelnuts,/ pecans)
Cinnamon powder (optional)


Preheat the oven at 175*C . Grease a 9*9 inch square baking pan with olive oil or butter.
Peel the bananas and mash them well with a fork .. there should be around 1-1 1/4 cup of mashed bananas.
Add the rest of the ingredients except for cinnamon .
Pat the thick mixture in the pan and if desired sprinkle with cinnamon. Bake for 30 minutes.
Remove from oven and allow to cool completely . Slice them into bars and enjoy with milk.
They can be stored at room temperature for 5 days.

Mini Basil Pesto Puri

After a long time participated in Shhhhhh cooking secretly challenge and this month my partner is Mayuri Patel of
Mayurisjikoni and she gave me two interesting ingredients Basil and lemon.
I chose basil as that's one ingredient I have not worked with but then thought how to mask them checked out so many recipes for inspiration but couldn't land on any.
The one recipe that came across was basil pesto and thought how to mask it as it is used in either pasta or as spreads.  Then all of a sudden thought why not make chapati then started the prep  and made pesto recipe from here.
Made only little quantity about 1 1/2 tbsp
And started making the dough. Then my mind changed and thought of making mini puri because I wanted my kids to eat
Voila then made mini puri which was devoured within minutes and I am excited because till now the secret ingredient had not been guessed correctly  by my fellow friends.
***my card reader not working currently so basil pesto photo is stuck there. will post it as soon as it gets fixed***
Let's proceed in making this mini basil pesto puris

You need:

For pesto:
Basil leaves.          1/3 cup
Walnut                   3 pieces(toasted)
Garlic clove.           1/4 of a clove
Olive oil.                  1 1/2 tbsp

For puri :
Atta flour.               1/2 cup
Basil pesto.             1 1/2 tbsp
Oil for frying

Grind all the ingredients given under for pesto to a fine paste.
In a bowl add the flour and pesto and enough water to make a dough.
Rest them for 10 minutes
Roll them into a big circle. It should neither be thick nor very thin 
With a circle cutter cut them into small circles.  Use all the dough and cut out circles.
In a separate kadai heat the oil. Test whether the oil is heated enough by putting a small piece of dough in oil.
Keep the flame in moderate heat and fry the puris one by one . Press the puri in oil then only they will puff up. 
Remove them with slotted spoon
Serve them hot.  

You can make them as regular sized puris too.
Suits best for kids lunch box. Allow them to cool a little before packing so that they don't turn soggy.

Eggless Dumroot/ Dummadai / Rava Adai

I've already shared the recipe of the famous  Dumroot/ Dummadai / Rava Adai almost five years back in my blog. After receiving  a request for the eggless version of the Sweet.... thought of what could be the substitute to the eggs as this is completely an egg based sweet. Then I remembered the basboosa recipe where yogurt is used in the recipe and no eggs... but my preparation method of Dummadai didnt suit it.... Seeked the help of my friend who has shared a couple of recipes in my blog. She gave me her recipe and I substituted the eggs instead and used yogurt.. the recipe was a success and  here I give you the Eggless Dummadai / Rava  Adai

You Need:

Semolina/ Rava                 1 cup
Sugar                                 1 cup
Ghee                                  1/2 cup
Thick Yogurt                    1/2 cup
Water                                2 tbps
Baking powder                 1/4 tsp
Evaporated Milk              75 ml
Almonds                           1/4 cup
Cardamom powder           1/2 tsp
Saffron                              4-5 strands (crushed)
Salt  a very small pinch


Preheat the oven @ 200*C and Grease a 8" square pan 
 Soak the almonds in hot water and peel the skin.
Grind the peeled almonds and sugar to a fine powder.
Mix the yogurt, water, baking powder and salt and mix well.
Heat Ghee in a pan and roast the semolina for about 10 minutes. 
Remove from fire and add the sugar and almond mixture, cardamom powder .and mix it well. 
Add the evaporated milk , yogurt mixture , saffron  and mix well.
Pour them in the greased pan  and place them in the lower rack in the oven and bake them for 10 minutes.
Now reduce the temperature to 170* C  and place them in the middle rack now and bake them for about 20 minutes.  Insert the skewer and check whether its done.
Remove from the oven and run the knife around the edges to loosen them. Transfer them to a plate.
Cut into squares.... Serve and enjoy.
Always cool them completely before storing them in air tight container.   

Palak Paneer

Winter is fast approaching here in Qatar.... and this is the time where we get luscious greens in the market. During winters there are yards put here and I love the fresh green Palak/ Spinach available there. Everytime I see them I remember Popeye The Sailor Man... whooot... whooot. Started to love spinach only after watching popeye cartoon. Even made my kids like Palak Paneer  telling them that they will become strong like Popeye if they eat Spinach.
Spinach/ palak is low in calories and it has good amount of dietary fibre rich in iron content and has several anti oxidant vitamins too.
  I would make Palak Paneer almost every week during winters. This recipe is almost 12 years old. Right from the time I started cooking I have been following the same recipe only..... no change in all these years.... This is the most easiest recipe of Palak Paneer
  To make it little healthy I don't fry the paneer... since I use frozen paneer I just  microwave the for three minutes and it turns absolutely soft. If you are using fresh paneer just give them a quick boil in hot water... to keep it soft.
So lets proceed making this phata-phat Palak Paneer.

You Need:

Palak Leaves              2 cups
Onion                         1 nos(large)
Tomato                       1 nos (large)
Green Chilli                2 nos
Oil                               2 tbsp
Shahi Jeera                  1 tsp
Kasuri Methi               1/2 tsp
Paneer                         1 1/2 cups
Ginger Garlic paste     1 tbsp
Jeera powder               1/2 tsp
Water                           1 cup (aprox)
Salt to taste


Clean and wash the palak
Boil water in  a pan .. add salt to it. Now put the cleaned palak leaves and boil for 2-3  minutes.
Remove them from hot water and put them in a bowl if ice cold water to prevent discoloring of the palak. You can also show them under running tap water too. Drain them well and grind to a paste.
Meanwhile grind onion+ ginger garlic paste + Green chilli  to a paste.
Puree the tomatoes seperately.
Heat a wide mouthed pan / Kadai . Put oil,,, when it heats up add shahi jeera and fry for 10 seconds.
Add the onion paste  and fry for about 10 minutes ( the raw smell should disappear) .
Add the tomato puree + jeera powder + salt  and cook for 10 min.
Keep the flame in sim now add the palak puree + kasuri methi  and add about a cup of water.
Adjust the amount of water in accordance  to thickness of the gravy you want.
Check for salt and cook for about 2-3 minutes only. Do not over cook .. the palak will loose its luscious color.
Add the Paneer and cook for two minutes.
Remove from heat and Serve with chappati or jeera rice.

If you want add a dollop of cream on top when you serve .. its completely optional.

Singapore Butter Cake & 6th Blog Anniversary

Calling for celebration now... Alhamdulillah completed 6 years of blogging ..... Feels like just started the blog but see how time has passed.... 6 long years .... Thank you my dear blogger friends for supporting me even though I don't blog very often due to my personal commitments..... In these 6 years have learnt many things through blogging...... grew confident that I can cook .... gained lots of friends .... and not  to mention my wonderful family who have been the pillar of support to me in all these years.. .
  For this years blog anniversary I am posting my Mom's recipe - Singapore Butter Cake ... this recipe has been in my drafts for quite some time and I thought why not post this now ....  Butter cake the word itself describes how buttery the cake would be..... Still reminiscing the utterly butterly taste of this yummy cake... I remember those early days where we would beat the butter n sugar with a whisk... and fight to lick the batter in the bowl..... the whole house used to smell so heavenly....

This cake is usually in our house with margarine and that too with a particular brand Planta available in Singapore / Malaysia.... this tastes the best.
The alternative to it is our very own Amul Butter .... this  cake will have little salty touch to it
But then you can use any unsalted butter too.
I made this cake with Planta the last tin I had... not available in Qatar now... and sorry for not so good photo ... actually baked this cake for a friend and managed to click in between.
Lets proceed to the recipe

You Need:

All Purpose Flour         400gms
Margarine/ Butter         450gms
Sugar (powdered)         350 gms
Eggs                              8 nos
Baking powder              4tsp
Vanilla Essence            2 1/2tsp
Salt a very small pinch - optional
Butter(2tbsp) & Flour (2tbsp) -- For Greasing


Preheat the oven @180*C.
Grease two  9" round pan with butter first and dust the flour over it completely. Turn the pan upside down and remove extra flour.  Alternatively you can grease it with butter paper too or spray non-stick baking spray.
Bring the eggs to room temperature. Shift the flour n baking powder together.
Beat the Butter and Sugar till pale and creamy in your hand mixer or stand mixer.
Add in one egg at a time. Beat well after each addition of egg until it turns creamy.
Add the vanilla essence
Add the flour little by little incorporating well each time.
Pour into the greased pans. Tap well to remove any air bubble . Bake them for 45 min - 1 hour.
Check whether the cake is completely cooked by inserting toothpick in the middle of the cake.
If the toothpick comes clean... the cake is cooked completely.
Allow the cake to cool for 10-15 minutes. then slowly flip them on the wire rack .
Slice them n Serve warm.

This cake can also be served at room temperature.
If you want to decorate the cake .. cool the cake completely.


Divide the batter in two parts. Keep one part white and to the other part add around 1/4 cup Cocoa powder and mix well. place alternating spoonfuls of each mixture in the pan and swirl mixtures into each other with a skewer.  Bake as mentioned above

Picture of Planta:
Recipe Source: http://fzh.com.sg/index.php?route=product/product&product_id=720