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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Mangalorean Coconut Rice

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Ma's Sago And Tender Coconut Payasa

Sago And Tender Coconut Payasam

A couple of years ago, I decided to start cooking classes and my daughter saw an ad on Facebook and sent it to me.  At the same time, a friend emailed me the link.  I was excited with what I saw and the rest is history.  Thanks to a wonderful group for helping me discover myself through cooking.

The recipe I’d like to share today is a personal favourite and like most of my recipes very simple.  Am sure you will like it to.

The Recipe:

Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems and has become a very popular dessert in Mangalore.

¼ cup sago; sugar to taste; 1 tbsp raisins; 1 tbsp cashewnuts and a pinch of cardamom or cinnamon as desired; a 1/2 cup  tender coconut, cut into pieces; a pinch of salt; 1 cup milk; 45 gms of low fat milk powder.

Whisk the milk and milk powder together and keep aside till required.

Soak the sago in 3 cups water for half an hour.  This is to soften it.   Drain, add 1 ½ cups water and bring to the boil, lower flame for 5 minutes.  While cooking the sago will become transparent and may have a white spot in the middle.  This will become transparent by the time the Payasa is served.  Add milk, sugar to taste, raisins, cashew nuts, salt,and spices.  Remove from fire, cover and cool for 20 minutes.  Serve hot or cold.

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Lemon Grass Rice

Lemon Grass Rice I was invited to attend a food workshop early last month and was very excited to know that the menu featured Malaysian recipes.  The host was awesome and the food she cooked so delicious that I nearly forgot my manners in my haste to get to the table.  The dish I liked best was Nasi Beringin or Lemon Grass Rice as I prefer to call it.  It is so aromatic and delicious. Truly, we eat it thrice- with our nose, eyes and last but not least our tongue. The Recipe: 1 cup basmathi rice, washed and drained; 1 cup low fat milk or evaporated milk; 1 cup warm water; 1/2 inch piece ginger, minced; 1 inch of galangal, sliced- this is optional; 5 stalks lemon grass- use only the whilte part - slice each stalk into two; 2 medium onions sliced; a few spring onions, cut fine;  1 stick cinnamon; 3 cloves; 3 cardamoms; 1 star anise; 1 tsp ghee; 1 tbsp olive oil;  salt to taste. For Garnish:  Fried shallots and a handful of coriander leaves and hard boiled eggs ( my added twist which is optional) NB:  Actually shallots or sambar onions are used for this recipe.  I was in a hurry to make it and preferred to use the ordinary onions. Galangal is a fragrant ginger that I love to use in my cooking. Heat ghee and olive oil in a non stick pan.  Saute the spices, onions or shallots, spring onions, ginger, galangal and lemon grass until onions are glazed.  Add the rice and gently stir fry till grains are glazed.  Transfer to rice cooker and add the water, milk and salt to taste.  Adjust the settings.  When the rice is cooked the light will go off.  Fluff up and cool for a few minutes to let the steam escape.  Remove the lemon grass, spices and galangal.  Serve hot garnished with coriander leaves, fried onions and boiled eggs. To Attend My Eat For Beauty And  Lifestyle Classes CLICK HERE

Honey Mustard Chicken

Honey Mustard Chicken

A while ago, we received a festive hamper that contained a large bottle of organic honey and some delicious looking mustard.  It remained in my kitchen cupboard, waiting for me to get inspired to use it in my culinary endeavours.  Well, last week was the auspicious day and I finally used the honey and the mustard extravagantly to create a memorable baked dish.

900gms skinless chicken, jointed, washed and drained; 1/4 cup prepared mustard; 1/4 cup honey; 2 tbsp curds; salt and pepper to taste; 2 cloves garlic, minced; a few basil leaves- I used Italian basil which grows in my garden, chopped; salt to taste; 1 tbsp olive oil.

Garnish: More Basil Leaves according to taste.

Whisk the honey, mustard, curds, olive oil,  salt and pepper to a smooth consistency.  Stir in the garlic and chopped basil leaves.  Place the chicken in a baking dish and pour the mixture over the chicken.  Make sure all the pieces are covered.  Cover and keep aside for 20 minutes.  Bake in preheated oven at 175 degrees C for 45 minutes to 1 hour until chicken is cooked and juices run clear.  Garnish with the basil leaves.  Rest for 10 minutes. Serve with a salad for lunch or dinner. 

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Vindaloo Pie

                                                                      Vindaloo Pie

Whenever I eat a pie I feel it could do with being a little more spicy.  So when I was in the mood for experimenting, I came up with this which was a bit rich, yet flaky and delicious.

The Recipe: For a 20 cm or 8 inch pan:  Recipe for Pastry from  http://www.fussfreecooking.com

200g  flour + extra to dust the rolling pin & bench; Salt to taste; 6 tbsps of olive oil + extra to grease the pan;1/4 cup of cold water

Other: cling wrap, rolling pin, tart pan, fork, pastry brush & at least 30 minutes refridgeration time

Sift the flour into a large bowl, add the olive oil and rub in with your fingertips until the mixture resembles fine breadcrumbs.


Stir in the salt, then add  water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill for at least one hour or overnight while preparing the filling.

Meat Filling:

500gms boneless meat, cubed; 2 medium potatoes, boiled and cubed; 2 tbsp. Cornflour; 1 tbsp plain flour;  2 onions sliced fine; 1 or two spring onions, cut fine; 2 stalks of celery with leaves, cut fine; a small nunch of coriander leaves, cut fine; 2 medium tomatoes, diced; 2 tbsp masala powder of your choice; 4 cloves garlic, minced; 1 inch piece ginger minced; salt to taste; 1 tbsp oil.

1 medium egg beaten- this is the egg wash for the pie.

Preheat the oven to 200 degrees Celsius.

Wash and  dry the meat.  Mix with the corn flour and keep aside.
Heat 1 tbsp oil in a large non stick pan and stir fry the onions, spring onions, celery, coriander, ginger and garlic for a few minutes until the onions are glazed.  Add the tomatoes and cook till mushy.  Add the masala powder and salt to taste and cook for a few minutes until thick.  Add the meat and mix well to coat all the pieces with the masala mixture.  Add two cups water and pressure cook for 15 minutes till thick an bubbly. Remove from heat and keep warm.

To Assemble:

Take the dough out of the refrigerator and divide into two equal parts. Return one half to the refrigerator till required.   Roll dough out to fit a 8 inch pie plate. Place crust in oiled pie plate. Press the dough evenly into the bottom and sides of the pie plate. Gently put the warm filling into the pie crust. Roll out the second piece of dough and place over filling. Pinch the edges together and make decorative patterns on  the edges if desired. Make holes in top with a fork for steam to escape.
Brush the top generously with the beaten egg. Bake in preheated oven at 200 C for 45 minutes or until metal skewer inserted in centre comes out clean. Rest pie for 10 minutes, cut into wedges and serve with salad of your choice.

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