CHOCOLATE OAT BISCUIT

These  simple Chocolate Oat Biscuit  are perfect for dessert or snack. They are loaded with rolled oat and chocolate.


CHOCOLATE OAT BISCUIT

1  cup  all purpose flour
3  tablespoon  unsweetened cocoa
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2  cup  butter
3/4  cup  brown sugar
1 tsp vanilla extract
1 cup   rolled oat
1/2  cup  toasted chopped nut/ chocolate chip
2-3  tablespoon  milk if needed

METHOD

Preheat oven @ 160 C. Stir together flour, cocoa, salt, baking powder, baking soda and cinnamon.

Cream butter and sugar until light. Stir in milk and vanilla extract.

Beat in dry ingredients, mix in oat and chocolate chip/chopped nut.

Roll into small ball and flatten slightly. Bake for 10-15 minutes.

Leave biscuit in the pan for 5 minutes before transferring to rack to cool completely.

When completely cool, store in an airtight container.

BREAD LADDU

Laddu or laddoo is an Indian sweet  made of varieties of flour, semolina, ghee, dry fruit, nuts sweetened with sugar/jaggery and shaped into balls.

Here is my version of bread laddu using brown sugar and melted butter. The toasted bread is then shredded and coarsely ground. You can use any type of bread available at your place. It is fast and easy to prepare but more important to prevent them to disappear right after is is laid on your table. Such a delight on every bite!

BREAD LADDU

2 C  coarse bread crumbs
1/2 - 3/4 C  brown sugar
6 TB  melted butter/ ghee
1/4 C  toasted nuts (cashew, almond, peanut)
3-4  TB  milk
1/4 tsp ground cardamom

METHOD

Toast the bread, break into small pieces and grind coarsely.

Place bread crumbs, sugar, nuts and cardamom into a mixing bowl. Stir well.

Mix in butter and milk until you can shape them into ball. Roll them into small balls.

Keep chilled  until ready to serve. .

Linking to  Yeastspotting 6-24-11  

RAVA DOSA

This is a quick and easy dosa (South Indian crepe) done without grinding and fermentation. It uses semolina, rice flour and all purpose flour with addition of green chili, ginger and cumin.

The consistency of the batter must be watery, it is easily spreadable once your pour onto the pan. Normally I did not flip my dosa since it is so thin.. Make sure you stir up the batter before preparing to ensure even consistency. It should have holes if not add more water to make it very thin batter.

MICROWAVE MARBLE CAKE

After a great success with  5 Minute Chocolate Cake , I wish to share with you another amazing cake done in microwave. This original recipe from Taste of Home  is called Microwave Chocolate but made slight changes and turned it into marble cake.

Normally we think most microwave cake will turn very dry but not with this cake, it is so moist and tasted great. Make sure your  glass/plastic container  is big enough to let them rise, it filled more than double. .

MICROWAVE MARBLE CAKE
Yield    :     7 in  loaf

1 1/2 C   all purpose flour
1  1/2 TB  unsweetened cocoa
1 tsp baking soda
1 C  brown/white sugar
5 TB  oil/melted butter
1 C   milk
1 TB  vinegar
1 tsp vanilla extract
1 1/2 TB all purpose flour

METHOD

Combine milk with vinegar, keep aside. Grease a 7 in  microwavable dish.

In a  mixing bowl combine flour, sugar  and baking soda, mix well.

Combine together milk mixture, oil, vanilla and milk. Pour this to the dry ingredient, mix until well combined.

Divide batter into 2. Add cocoa to one portion and add 1 1/2 tablespoon flour to other half. Mix until well incorporated.

Put a tablespoon of plain batter on a greased  microwavable container, top with a table of cocoa batter. Repeat the process until batter is used up.

Microwave on high for 5 minutes, another 2 minutes on medium. Let stand in a  microwave oven for 10 minutes.

Let cool in a pan for 30 minutes, transfer onto rack to cool.

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GHEE RICE

Most common rice dish during a festive occasion or just a normal family gathering. There are so many ways to prepare this delectable and aromatic rice. Some done without adding the evaporated milk but I have tried both, preferred the ones with milk, gives an extra flavor to the rice.

If using basmati rice, soak them for 15  minutes before proceeding. You can cook this rice using stove top, rice cooker or pressure cooker. For cooking on stove top, do use lowest heat after the water has been absorbed by the rice to avoid getting burnt. Best eaten with spicy gravy.