KEEMA MATAR (MINCED MEAT WITH PEAS)

This hearty meal of Keema Matar  is normally a rich and heavy dish but here we keep it light and fresh by using very little oil and leanest meat either minced beef/lamb or mutton.

My son loves to scoop it up with some naan or chapati but it would also be good over rice.  Normally it uses various spices such as coriander, turmeric, cumin and chili powder individually  but now am using ready made meat masala powder  that was available from local market or supermarket.

I'm not a big fan for green peas but they were absolutely perfect in this dish.  They lend a slight sweetness among the spicy  meat and juicy tomatoes. Cubed potato is also included in this Keema Matar.

GREEN BEAN BROWNIES GF

Have you tried making brownies with beans? This might not sound appetizing but give it a try, you'll not be disappointed!

Mostly they used black bean but this isn't available in my pantry so make use of dried green bean aka mung bean. You have to soak the bean overnight, they will expand in volume and easily get 1 1/2 cup of green bean after soaking.  Rinse and drain then process them into thick paste.

Since this Green Bean Brownies is gluten free, have used chick pea and ground rolled oat but if you have no issue about wheat  in your diet,  half cup of plain flour and  1/4  cup of corn flour can be used.

Also mashed banana can be replaced  with  1/3 cup of pumpkin puree or mashed  sweet potato.

These Green Bean Brownies are rich in fiber and protein but surprisingly no one can tell that  it was made with green bean.

My family loved them and wanted more after eating them.

GREEN BEAN BROWNIES GF
Servings  :   10

3/4 cup dried green bean soaked overnight
1/2 cup chick pea  flour
1/4  cup rolled oat ground
1/4 cup cocoa powder
1/2 tsp baking powder
1 medium banana mashed
3/4 cup sugar or palm sugar
1 tsp vanilla extract
4.5 tablespoon oil or melted butter

DIRECTIONS

1.  Rinse green bean then drain.  Process in a food processor to become paste.

2.  Preheat oven @ 180 C and grease  8 In cake pan.

3.  Whisk together  both flour, cocoa powder, salt and baking powder.

4.  Add in green bean paste, banana, oil/butter and vanilla extract.

5.  Stir until well incorporated.

6.  Pour into prepared pan and spread evenly  Bake for 30 minutes or until a skewer inserted comes out clean.

7.  Cool in pan 10 minutes, transfer onto rack to cool.


Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /  TWITTER 

COCONUT BARS

Looking for something indulgent to satisfy a sweet tooth?  Look what I have baked today, this is what you might need. These homemade Coconut Bars are filled with soft and chewy coconut topping are a sheer delight.

You have an option to add an egg to the dough or go egg free, the choice is yours also for the jam you can choose whatever fruit jam you  love.

You'll know it is done, when the edges and coconut topping  turn slightly brown.  Let cool in the pan before slicing into bars.

These Coconut Bars will bring a smile to the face of whomever you serve them for sure. Enjoy!


COCONUT BARS
Yield  :     16 bars

1.5 cups  plain  flour
125 g melted butter
2 tablespoon sugar
1 egg or 4-5 tablespoon milk
5-6 tablespoon fruit jam

TOPPING
1.5 cup  grated  coconut
1/4 cup sugar
4 tablespoon condensed milk

METHOD

1.  Grease lightly 19 x 29 cm slice pan.  Preheat oven @ 175 C.

2.  Combine topping ingredients, keep aside.

3.  Add sugar, egg or  milk  to melted butter, stir well.

4.  Pour butter mixture over dry ingredients, mix until it forms into soft dough.

5.  Press dough into prepared pan  using  a plastic sheet.

6.  Spread liberally with jam.

7.  Cover base evenly with topping.

8.  Bake until  slightly golden for 20 minutes.

9.  Cool completely in pan.  Cut into squares to serve

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /  TWITTER

BLACK SESAME SEEDS CORNFLAKES COOKIES

Kids love to bake cookies. Young kids can practice to measure out ingredients used and stirring them. So tag them along when baking, it is a great learning experience and let them understand the basic kitchen rules.

This is a new batch of festive cookies that I baked every year. It has a slight crunch to it and buttery too. In fact they are suitable to be eaten anytime, all year round!

These Black Sesame Seeds Cornflakes Cookies were the first one to disappear from my  cookies collection, my whole family can't stop gobbling these little treats whenever it was laid on the table.

I have made slight adjustment and turned  the recipe  into egg free version.

CAULIFLOWER & PUMPKIN CURRY

To all my Muslim readers, HAVE A BLESSED EID!

Get bored with your stir fry vegetables?  You might just change your mind, when you discover this simple and healthy  Cauliflower & Pumpkin Curry.

This is an easy recipe but make sure you have all the spices on hand before you try this Cauliflower & Pumpkin Curry.  A combination of Indian spices transforms this simple vegetarian dish into a delight for the senses.

Here is my tips for perfect Cauliflower & Pumpkin Curry

1.  If possible cut the vegetables almost the same size and thickness. This to ensure uniform cooking time

2.  Do not add water, the veggies will ooze out water while cooking.  This is sufficient to cook the vegetables

3.  After you cover the pan, stir in between and check for tenderness. Don't overcook, the pumpkin will lose the shape and becomes mushy