Carrot Cake Breakfast Squares

Carrot Cake Breakfast Squares

Carrot Cake is a favourite of ours, so whenever we pass by a cake shop we indulge in a large slice even though we know how to make it ourselves. While browsing the internet a while ago I came across this healthy version which is a delightful, fragrant version of a popular dessert cake.  Have it for breakfast or at any time you choose without feeling guilty.  And oh yes, you can eat a double helping every time!

Original Recipe from www.eatwiseuk.com

However, I have tweaked it and made it my own.

The Recipe:

1 cup instant oats; 2 tbsp Herbalife Protein Powder;1/2 tsp baking powder; 1/2 tsp cinnamon; 1/8 tsp nutmeg; pinch of salt; 1 large egg; 1/2 cup homemade curds; 1 tsp vanilla essence; 1/2 cup carrot, grated; 2 tbsp honey;2 tbsp walnuts, chopped; 2 tbs cashew nuts, chopped; 5 large dates, stoned and chopped ;1 tbsp raisins.

Heat the oven to 180°C/350°F/gas 4 and grease a non-stick baking tray.  Mix the oats, protein powder, baking powder, cinnamon, nutmeg and salt together in a large bowl. In a separate bowl, whisk together the eggs, curds, vanilla, grated carrot and honey.  Add the wet ingredients to the dry, mix to combine, then stir in the cashew nuts and dates.  Scatter the raisins and walnuts on top and bake for 30 minutes until the top is golden brown and the mixture is coming away from the sides of the tin.  Cut into squares and enjoy for breakfast or as a snack.  Serves 3.

Store in the fridge for up to 5 days.

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Indian Rice Pudding

Kheer  and Payasa

This is one recipe that I wanted to blog about for years, but somehow never got down to it. Kheer or Payasa/Payasam as it is called in the South of India is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom and other spices, raisins, saffron, cashews, pistachios or almonds.

This is a versatile preparation and can be made in a myriad of ways.  Most households have their own recipe and it is a very popular dessert as it is so easy to make and the ingredients required would be available anytime in all kitchens.  As children we especially loved going for weddings knowing that we could eat unlimited amounts of this mouth watering concoction.

The Recipe:

1/8 cup basmathi rice, washed and drained; 1 cup water; 2 cups low fat milk; ½ cup milk powder; 2 tbsp. chopped nuts; 2 tbsp. almond meal; 2 tbsp. raisins; 2 cloves and a 1 inch stick of cinnamon; sugar to taste; a pinch of salt and a few strands of saffron dissolved in 2 tbsp. warm water;; a few drops of rose essence- optional.

Pressure cook the rice in 1 cup water for 3 minutes.  Cool and open the cooker and transfer the contents to a large nonstick pan.  Mix the milk and milk powder together and add with the rest of the ingredients except the saffron to the rice.  Bring to the boil and lower flame, stirring now and then to prevent sticking at the bottom.  When the mixture is thick enough add the saffron mixed with water and remove from heat.  Serve hot or cold garnished with nuts.

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Low Calorie Mango Pudding

Mango Pudding

Mango Pudding is a Malaysian favourite and this is a delicious low calorie version of it.  It is so good, you could even have it for breakfast or any time you fancy or when your sweet tooth gets the better of you.

The Recipe:

250 ml low fat milk); 100 gms mango cubes;  1 tbsp gelatine powder.

50 ml evaporated milk and extra Mango cubes.

Heat 50 ml of milk and sprinkle the gelatine over and leave aside until it blooms.  Add to  and blend with the milk and  Mango cubes. 

Pour into glass dish and set in the refrigerator.  

To Serve:  Pour a little of the evaporated milk in a glass bowl and place a portion of the Mango Pudding in it.  Top with cherries or additional mango cubes.  Serves 2 people and if you like you could polish off the whole lot yourself.

NB:  This could also be made with a F1 Mango Shake - my favourite way of cutting down on calories.  In this case make 1 shake with 3 scoops of F1 Mango and 250 ml low fat milk with 100 gms Mango Cubes.  Blend together with 1 tbsp of gelatin that has bloomed, set in the refrigerator and you have an easy peasy version of it.  Serve as above.

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Made In India

Recipe By Anu Elisha

Summer In Kundapura was a special time because we could eat and play to our hearts content .  All of us converged to our grandparents house and some of the happiest moments of my life were spent there.Our grandmother really spoilt us and one of the highlights of our holiday was the  varieties of mangoes available there.    The garden was filled with mango and coconut trees and we had a blast climbing them. Mangoes came in different shapes and sizes and colour and we could eat whatever we wanted.  Each of us had our own favourites and enjoyed them in jams, pickles, sauces, curries, ripe, raw and as a dessert as well.  Kalapadi, Mulgoa, Mundappa, Pyrie, Alphonso, Bennet Alphonso, Ladyhill, Polly Mango, Apus, Neelam and many more  are some of our childhood favourites.  Once the holiday was over it was back to our respective homes laden with mangoes and memories to last awhile.  It is no surprise that over the years mangoes have retained a special place in our hearts.  Here is a recipe for Mango Kulfi, a popular Indian Dessert made in the way only  my sister Anu Elisha can make it.

The Recipe

1 large Alphonso Mango; a portion bought mango kulfi or mango ice cream

Cut the top of the mango.  Remove the seed. (I ran a knife around to loosen the seed, and then firmly held the seed with scissors and twisted).  Stuff it with kulfi/ice cream and replace the mango top.  Freeze for 3 hours.  The mango should not get frozen stiff – you should be able to cut it easily)

Take out from freezer.  Remove the mango top.  Cut vertically into quarters (If the mango is huge, you can cut vertically into more pieces).

Serve on a plate and eat with fingers like eating a mango quarter.  Its delicious.  I am sure you've never eaten anything like this before.