GRANOLA BAR - OATS, FLAX SEED, CHIA SEED, PUMPKIN SEED

GRANOLA BAR - OATS, FLAX SEED, CHIA SEED, PUMPKIN SEED

These healthy granola bar are little chewy and perfect for breakfast, snack, before and after workout. 

Ingredients :

Yields - 12 to 14 bars depends on the size it varies.

Rolled oats - 3 cups

Flax seeds - 1/4 cup

Chia seeds - 1/4 cup

Cocoa nibs - 1/8 cup (optional)

Silvered Almonds - 1/2 cup
Pecans - 1/4 cup

Pumpkin seed - 1/2 cup

Dry coconut -1/4 cup

Brown sugar - 1/2 cup

Maple syrup - 1/2 cup (minus 1 tbsp)

Honey - 1/8 cup

Butter - 1/4 cup (1/2 stick) ( you can also use half butter and half coconut oil to toast the oats)

Cranberry or Raisins - 1/4 cup (little less)

Salt - 1/2 tsp

Nutmeg - 1/4 tsp

Vanilla - 1 tsp

Cinnamon - 1/8 tsp

Method:

1. Slightly toast almonds and pumpkin seeds in a dry pan, keep it aside and let it cool.

2. Mix spices and salt in a bowl.

3. Preheat oven to 350 F

4. Melt butter in pan, toss oats until it gets coated in the butter.

5. Spread the oats in the baking sheet and put in the oven for 15 to 20 minutes.

6. In a sauce pan warm brown sugar, maple syrup and honey, until sugar is melted.

7. Add vanilla and the spices to the honey mixture.

8. Take roasted oats, nuts, flax seed, chia seed, dry coconut, cocoa nibs, craisin or raisins.

9. Now pour the honey mixture to the oat mixture, mix well until everything blends well.

10. Line 9*13 inch baking sheet with parchment paper.  Evenly spread the mixture from step 9 on the baking pan.

11. Using a spatula press the mixture tightly.  Put another paper and press tightly with another tray.

12. Bake it in 325 F oven for approximately 20 - 25 minutes until they are golden brown, rotating halfway through.

13. Remove from the oven, once they are 3/4 th cooled when slightly warm cut to desired shape.

14. Let them cool completely. Once they are cooled wrap individually and store in airtight container.

 Packed : 

Note :

1. You can use your favorite dry or nuts for the same measurement.

2. If you love chocolate, drizzle some melted chocolate on the top.

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MODAK / STEAMED DUMPLINGS WITH SWEET FILLING- VINAYAKA CHAVITHI RECIPES !

Modak is a sweet dumpling popular in Western and Southern India. It is called modak in Marathi and Konkani as well as Gujarati language, modhaka or kadubu in Kannada, modhakam or Kozhukattai in Tamil and kudumu in Telugu.  The sweet filling inside the modak varies, while the soft shell is made from rice flour.  Modak has a special importance in the worship of the Hindu god Ganesh.  The Puja always concludes with an offering of modak to the deity as a Prasad.  

You can fill the modak with variety of filling according to your choice.  Today I am posting the mixture of roasted Channa dhal and coconut filling. I am also giving few other variations.  But the outer shell is same for any modak.  

 

MODAK 

STEAMED DUMPLINGS WITH SWEET DUMPLING 

Yields - approximately 23 to 25 small modak

 

Ingredients:

Rice flour (You can use store bought Idiyappam flour) - 1 cup

Water - 1 1/4 cup

Ghee - 1/4 tsp

Salt - a pinch

Warm milk as needed 

Method :

 

 

 

 

Fillings:

1. Roasted Channa dhal and coconut filling

Ingredients for filling:

Roasted Channa dhal (Pottu Kadalai) - 1/4 cup

Dry coconut - 1/4 cup

Sugar - 1/2 cup

Cashews - 10 chopped finely

Cardamom powder - 1/4 tsp

Ghee - 1/4 tsp for frying the cashew nuts

Method:

1. Slightly heat the roasted Channa dhal in the dry pan.  When cooled Powder the roasted gram and sugar together. Chop the cashews into small pieces.

2. Take a pan and tsp of ghee in it and roast cut cashews for few minutes until the cashews turn golden brown.

3. Mix all ingredients in a bowl.

4. The filling is ready. Keep this aside.

2. Coconut Filling

Coconut scrapped - 1/2 cup

Sugar-1/2 cup

Cashews - few chopped finely

Ghee - tsp

Cardamom powder - 2 pinches

Method:

1. Mix both coconut and sugar keep aside for 10 minutes.

2. Now put this in a vessel and heat in low flame until sugar melts well and coconut is cooked if you feel sticky when you touch it with 2 fingers.   Add the cardamom powder.

3. Now fry the cashew in the ghee and add to the coconut mixture.

4. Let it cool down completely. You can make this the day before day store it in airtight container.

3. Sesame filling

Sesame - 1/2 cup

Jaggery grated - 1/2 cup

Method:

1. Fry the sesame in the pan and let it get roasted slightly.

2. Let it cool.  Powder it with Jaggery and use for the filling.

3. You can make a day before and store in the air tight container.

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FIRE ROASTED COCONUT IN SESAME/JAGGERY SAUCE - TRADITION OF SALEM DISTRICT

It’s almost 2 months I got a break from everything like cooking, cleaning, blogging especially browsing. Totally enjoyed, my India trip for last 60 days but off course I would be happy if I have extended vacation :) Unfortunately as a mom and wife it is not possible right.  I am happy to be back in my space after a long time and much exited to see all your sweet comments during my absence, thanks all of you.  Missed all your posts, hope to catch them very very soon.  Today I am posting a sweet post which I shot in India.  Its a tradition that is followed in Salem (Tamil Nadu, India) and near by districts during the day of Aadi (Tamil month name for July) 1st. 

The method involves the below steps…………. 

1.Put a hole in the coconut and  remove the water from the coconut.   
2.A stick is inserted into the coconut through the hole made earlier. 
3.The stick which is used is called as Azhinji Kuchi(stick). I am sorry, I am not aware of other names in English or other languages.
 4.The Coconut is  roasted in fire and served with the Sesame Jaggery sauce.  
 5.The other way is to add Poha, Sesame etc inside the coconut before roasting it and served with the Sauce.

 

This is the first time I watched my Mother-in law making this.  It was so interesting and the roasted Coconut itself tasted great, together with Sesame and Jaggery it was awesome.  This combo is not only for your taste buds, it treats your nose as well.  Yah while roasting the coconut it smelled heavenly, when mixed with Sesame Jaggery sauce it was divine. When considering the health factor, there is no fats like butter or ghee in this dish.  Sesame and Jaggery are very good for health and you can enjoy them without any guilt.  Hope you all will enjoy this post as much as I enjoyed ....

Fire Roasted Coconut with Sesame Jaggery Sauce

Ingredients :

Fire Roasted Coconut - 4  
Reserved water from the coconut for making sauce
Jaggery - 3/4 cup
Turmeric for sealing the edges

For Sesame powder :

Roasted Sesame seeds - 1 1/2 cup 
Jaggery - 1 1/2 cup

 

 

Method :
1. First make a hole in the coconut. Remove the water and set aside. 2. Insert a stick in the coconut and  seal the edges with turmeric as shown in the picture.3. Fire roast them on all sides (high flame) until they become charred all over.  Don't panic when you hear the coconut’s cracking sound, its normal.4. Once they are done , keep it aside and let it cool.5. Mean while prepare the sesame powder.6.  Wash and drain the Sesame seeds.  Dry roast them in a pan until they splutters and well roasted. Make sure not to burn them as it spoils the taste.7. Blend  them coarsely with Jaggery in the mixie/blender.8. Now break the coconut shell, and cut them to small pieces (taste them for sure, its tastes yummy).7. In a pan add the Jaggery and coconut water. Stir them until the Jaggery melts and drain to remove the sands.  Now again bring them to nice boil.8. Now add the Sesame mixture and whisk well to avoid the lumps. Let them boil for few minutes until it thickens slightly. 9. To this add the chopped coconut and give it a stir.  10. Switch off the flame. Let it cool. Serve it.

This can be served warm and also in room temperature.
Note:
1. While selecting coconut try to get tender one. 

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