Fall – Oct 2016

Each year as I see the nature competing itself and painting the leaves and the sky pink, purple and red I realise that
  • Things are never really permanent in life
  • As one appear another one disappears
  • There is a joy in change even though one might not realise it or accept it
  • Two things don’t  react the same way.
  • One needs to let go to see the beauty behind it.

This year as friend requested to post some images of fall colours and tag her, I decided its time I spend a day or half if not just a few hours with my camera and capture this beauty that I keep admiring and why not since I now have new 50mm that I can explore with.

So I took my dear son on a fun project not too far away from home and this was the result and yeah thanks Viju for the gift this certainly brings so much Joy.

Oats & Coconut cookies

I got to know them as they were my husband’s favorite  and when I realised that Aparna has got a recipe of this, I dint think a sec before reproducing them. This is the 3rd or 4th time i am baking these goodies and these days its my little one favorite🙂

I originally wanted to bake Anzac Biscuits from my Diverse Kitchen’s recipe http://www.mydiversekitchen.com/2009/02/anzac-biscuits.html .But due to shortage of few ingredients from my pantry i decided to slightly change the recipe and term them just oats and coconut cookies. The ingredients and method pretty much remains same.
DSC_7818

cookies 1-horz

I originally wanted to bake Anzac Biscuits from my Diverse Kitchen’s recipe http://www.mydiversekitchen.com/2009/02/anzac-biscuits.html

But due to shortage of few ingredients from my pantry i decided to slightly change the recipe and term them just oats and coconut cookies

Ingredients:

1 cup rolled oats
1/2 cup Sugar
3/4 cup whole wheat flour
3/4 cup dessicated coconut
1/4 tsp salt
1/4 cup butter
2 tbsp honey
1 1/2 tsp baking powder
3 tbsp very warm water

Method:

In a bowl, mix oats, sugar, flour, coconut and salt.
Melt the butter in a pan. Take it off the heat, add the honey and stir well. Dissolve the baking soda in the warm water and add it to the honey-butter mixture and stir well.

Now add the liquid to the ingredients in the bowl and mix well to form a firm dough.  Take about a tbsp of dough and roll it into a ball and flatten slightly with your hand or the back of a fork. If the dough is of the correct consistency, you will be able to roll it into a smooth ball which doesn’t crack when flattened.

Place the flattened biscuits on a greased tray and bake at 160C for about 12 to 15 minutes till they look dry and brown. Mine took 12 minutes.
When taken out of the oven, the biscuits will be very soft. Let them cool on the tray for about 10 minutes, then remove them and allow to cool very well on a rack.

Choco- Walnut Banana Bread

Cooking is a therapy only when you have people to relish what you have made.  My banana bread is slowly becoming a part of our family.

dsc_7702Recipe credits – http://www.namukini.com/namus-awesome-healthy-banana-bread-recipe/

Ingredients: 

2/3 cup Organic Whole Wheat Flour

2/3 cup Amaranth Flour (or roasted amaranth Flour) – I used whole wheat flour instead

1 teaspoon baking pwd

1 teaspoon baking soda

3/4 cup chopped dark chocolate

1/4 teaspoon salt

3/4 cup roasted chopped walnuts

1/2 cup vegetable oil

1 cup organic sugar

2 eggs

2 Tablespoons lime juice (fresh)

1 cup mashed banana

1.5 tsp vanilla essence

Method

Blend the eggs, oil and sugar. Add all powdered ingredients and blend. Add bananas, lime juice, vanilla essence and blend some more. Mix in walnuts and chocolate with a spoon. Pour into a loaf tin (10″ x 4 “). Bake at 180 degrees for 45 minutes.