Healthy oat- dates bar

• • Ingredients
    
  •  
  • 2 cup rolled oats
  • 1 cup almonds / badam, chopped
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ½ cup cranberries
  • 4 apricot, chopped
  • 2 cup medjool dates / khajoor
  • 2 tbsp water
  • ½ cup peanut butter
  • ¼ cup honey
  • 1 tsp vanilla extract
  • pinch salt

   
   
   
   
  Method
  
   
  in a heavy-bottomed pan roast 2 cup of rolled oats.
• roast on low flame until the oats turn aromatic.
• transfer to a bowl and keep aside.
• now take 1 cup almonds, ½ cup pumpkin seeds and ½ cup sunflower seeds in a pan.
• roast on low flame until they turn crunchy.
• transfer to the same bowl.
• also add ½ cup cranberries, 4 apricots and mix well. keep aside.
• in a mixer jar take 2 cup medjool dates, 2 tbsp water. if you are using regular dates, then soak the dates to soften.
• blend to smooth paste.
• transfer the dates paste to the pan along with ½ cup peanut butter.
• cook on low to medium flame until it is well combined.
• mash and cook until the mixture turns glossy and separates the pan.
• transfer the dates peanut butter mixture to the same bowl of roasted nuts.
• also add ¼ cup honey, 1 tsp vanilla extract and pinch salt.
• mix well using your hands. make sure everything is well combined.
• mix until it starts to hold the shape. do not worry if the mixture is sticky, the oats will absorb moisture.
• now transfer the mixture to the tray lined with baking paper.
• press and level up forming a smooth layer.
• now cover and refrigerate for 4 hours or until it sets completely.
• finally, cut into the desired shape and enjoy a healthy granola snack bar as a morning breakfast or a snack.
   
   

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Mango spread stuffed apricot jam

 INGREDIENTS

mango puree 1 cup

rice soaked for 3-4 hours  1/4 cup

coconut grated  1/4 cup

cardamom 2

water very little as it should be a thick batter, which can be spread with a spoon

for apricot jam

star anise 2

cinnamon stick 1 small piece

cloves  2-3

apricot chopped small 1/2 cup

sugar 2-3 tbsp

lime juice 2 tsp

water little

fresh turmeric leaves few to steam

METHOD

in a mixer jar grind together mango puree, rice, coconut, cardamom to a thick paste adding a pinch of salt

remove in a bowl

in a pan, add the spices, roast well, then add apricot, keep stirring it gets golden, add sugar, stirring till sugar dissolves and caramelizes slightly, adding little water, remove, add lime juice mix well

Keep water in a steamer to boil on the gas

in washed, dried turmeric leaves just big enough to fit into the steamer, spread the mango batter well, in the middle, spread the apricot jam well, fold the mixture lengthwise into half and place in the steamer

repeat with other turmeric leaves in the same way, stack them all in the steamer, steam for 15 minutes, remove, cool, then open the leaves, cut into roughly 2" pieces and serve with fresh apricot pieces and edible flower.

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RICE PUDDING WITH ALMOND MILK

INGREDIENTS
rice  washed and soaked in water for 30 minutes 1/2 cup
almond milk 2 cups or more as desired
sugar- brown/ normal / honey as needed
puree of any  fruit- apple / strawberry / chikoo /dates / plum / apricots
walnuts chopped 1-2 tbsp

METHOD
in a heavy pan, add rice and double the quantity of almond milk, cook stirring from time to time till rice is well cooked. add more milk if needed
add sugar or honey to taste roughly 2-3 tbsp, mix well, cook till sugar is dissolved
add puree of the fruit, mix well, add half the amount of walnuts mix well
serve hot or cold garnishing with remaining walnuts

ps- you don't want to take the trouble of making puree of the fruit, you may add rose syrup or strawberry crush and nuts ( any other nuts can also be used)
 

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http://cancersupportindia.blogspot.com/

 for crochet designs, my blog, those who like a particular design are free to mail me

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For info. about knee replacement, be free to view my blog-

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APRICOT / PEACH JAM

INGREDIENTS
peaches / apricot 1- 3/4 kg
grated rind and juice of 2 limes
sugar 1 - 3/4 kg

METHOD
cut the apricot or peaches in half through the stone, then twist to separate the halves and remove the stones. cut each into quarter after peeling.
pour water over apricots or peaches and add the lemon rind and juice.
heat gently and simmer for 10-15 minutes or until the fruit is soft but some pieces as whole.
add sugar and heat gently stirring until the sugar dissolves.
bring to a boil, boil rapidly till the setting point is reached.
if scum is there, remove, cool slightly and store in sterilised bottles.

ps- to test if the jam has reached the right consistency, when you drop a spoonful on a plate and tilt it, it should not run /flow.

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

 for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com

Traditional Christmas Cake

Ingredients

flour  250 gm
butter  250 gm
eggs  6
sugar  250 gm
black currants, raisins, almonds chopped, cherries, prunes, orange and lemon peels   300 gm soaked in 1 bottle of rum for 10-15 days before the cake is made
cake spices  1 tsp
caramelised sugar  1 1/2 tbsp
essence few drops
baking pdr.  2 tsp

Method

sieve flour, baking pdr.
cream butter and sugar
beat the eggs till fluffy
gradually add the egg mixture to the butter mixture, creaming continuously
add flour in small quantities  till it is entirely used up
add fruits and spices and caramel to the mixture
pour the batter into a greased and lined cake tin and bake at 300 deg. F for 2 hours approximately

for decoration
apricot jam  5 tbsp warm and sieves

moulding icing
icing sugar  450 gm
egg white 1 lightly beaten
liquid glucose   1 tsp
mix all ingredients and knead until soft and pliable dough

Royal Icing
egg whites  2 well beaten
icing sugar  450 gm sifted and added gardaully
lemon juice  1 tbsp

brush the top and sides of the cake with jam
roll out the moulding icing in cornflour
support icing on a rolling pin and place carefully over the cake
press the icing on the sides to cover evenly
remove excess icing
fill a piping bag with a star nozzle with royal icing
pipe stars all over the edges and in the centre of the cake.

those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com 

FOODS WHICH ARE MEMORY STIMULATORS

almonds, hazelnuts, chestnuts, cashew, pineapple, kidney beans, grapes, beetroot, parsley, green vegetables, wholemeal bread, soya beans, carrots,  dates, figs, olives, berries, potatoes, lettuce, avocado, apricots, spinach, apples, raisins, bananas, peaches, pears

CAPSICUM PULAO

Ingredients

basmati rice  1 1/2 cup
cabbage cut 1 cup
potatoes 2 cut into big pieces
capsicum 2 cut into long pieces
green peas  1/2 cup
onion 2 big
garlic pods 2  chopped
cardamom 2
cloves  2
cinnamon stick 1"
ghee as needed
salt to taste
cashew nuts 1/2 cup fried
onions 2 fried to brown separately
apricot/ prunes   1/4 cup  chopped

For masala paste
coriander seeds  2 tbsp
coriander leaves  1 cup
ginger  1/2 "
green chillies 3-4

Method

fry cardamom, cinnamon, cloves in ghee for 2 minutes.
add washed rice, ground masala paste, vegetables, onion pieces, garlic, salt to taste. sauté for few minutes.
add warm water just enough to cook all ingredients.
cover the pan & cook on medium heat till almost done.
now add cashew nuts, apricot & fried onion, mix well, & cook for few minutes.
serve hot with plain curd or raita of your choice.

Grapefruit salad with mint dressing

Ingredients
2 grapefruit, peeled and sectioned
4 fresh pears, peeled and cut into wedges
1 8-oz can apricot halves, drained
1 cup seedless grapes

Grapefruit Mint dressing:
2 tbsp honey
1 tbsp fresh grapefruit rind, grated
1 tbsp grapefruit juice, reserved from sections
2 tbsp chopped fresh mint leaves, or 1 tsp dried mint leaves, crushed

Method
In medium bowl, combine grapefruit, pears, apricot halves and grapes. Cover and chill.
In small bowl combine yogurt, honey, grapefruit rind, grapefruit juice, and mint. Mix well. Cover and chill.
To serve arrange the fruit in individual serving bowls. Serve the mint dressing on the side.

OATS ANS MUSHROOM CAKE WITH FETA AND APRICOTS

INGREDIENTS

oats  150 gm
onion   1 big chopped fine
mushrooms  150 gm chopped
yoghurt  75 gm well drained
corn flour 2 tbsp
fresh thyme  3 tbsp
oil  50 ml
salt to taste
black pepper pdr to taste
roasted peanuts crushed  50 gm
Feta cheese  50 gm
apricots chopped 30 gm

METHOD

roast the oats over moderate heat & keep aside.
heat oil, sauté onion till transparent.
add chopped mushrooms, salt & pepper & sauté for 2-3 minutes. remove & cool.
once cool, add oats, drained yoghurt, crushed peanuts, thyme & seasoning.
sprinkle corn flour gently over the ingredients, combine to form a pliable dough.
form small cakes, pan fry over moderate heat till light golden & crusty on both sides.
remove & top it with Feta cheese & chopped apricots & garnish with fresh thyme.

Fruit Coffee Cake

Ingredients

• 1 1/2 cups chopped, peeled apples, apricots, peaches, pineapple, OR
• 1 1/2 cups blueberries or raspberries
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 6 tablespoons butter
• 1 beaten egg
• 1/2 cup buttermilk
• 1/2 teaspoon vanilla
• 1/4 cup all purpose flour

Instructions

1. Preheat oven to 350 degrees F.  If using a glass pan, preheat oven to 325 degrees F.
    
2. In a saucepan, combine choice of fruit and 1/4 cup water.
    
3. Bring to boiling; reduce heat. Cover and simmer (do not simmer raspberries) about 5 minutes or until tender.
    
4. Combine 1/4 cup of the sugar and the cornstarch. Stir into fruit mixture.
    
5. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Set aside.
    
6. In a mixing bowl stir together 1/2 cup of the sugar, the 1-1/2 cups flour, the baking powder, and baking soda.
    
7. Cut in 4 tablespoons butter until mixture resembles fine crumbs.
    
8. Combine egg, buttermilk, and vanilla. Add to flour mixture. Stir just until moistened.
    
9. Spread half of the batter into an 8x8x2-inch baking pan.
    
10. Spread fruit mixture over batter.
     
11. Drop remaining batter in small mounds atop filling.
     
12. Combine the remaining 1/4 cup sugar and the 1/4 cup flour.
     
13. Cut in remaining 2 tablespoons of butter until mixture resembles fine crumbs.
     
14. Sprinkle over batter.
     
15. Bake in a 350 degrees F oven (325 degrees F if using glass pan) for 40 to 45 minutes or until golden brown.  Serve warm.  

Apricot-Walnut Cereal Bars

Ingredients

• 3 cups old-fashioned rolled oats
• 1/2 cup chopped walnuts
• 3 cups unsweetened puffed-grain cereal
• 2 cups chopped dried apricots
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/3 cup silken tofu, drained 
• 1 large egg
• 1/2 cup  oil
• 1 cup honey

• 1 tablespoon vanilla extract
• 2 tablespoons freshly grated lemon zest

Method

1)  Preheat oven to 350°F. Coat a large  pan with cooking spray.

2) Spread oats and walnuts on a baking sheet with sides. Bake until fragrant and light golden, 8 to 10 minutes. Transfer to a large bowl and add puffed cereal, dried apricots, flour and salt; stir to combine.

3) Meanwhile, puree tofu, egg, oil, honey, vanilla and lemon zest in a food processor or blender until smooth, scraping down the sides as needed. Make a well in the center of the oat mixture; fold in the tofu mixture until combined. Spread evenly in the prepared pan.

4)  Bake until firm in the center and golden brown, 35 to 40 minutes. Let cool completely in the pan on a wire rack before cutting into bars with a sharp knife.

Basic sweet batter

Basic sweet batter

Maida / all purpose flr 1cup           sugar 1 tbsp                  baking pdr 1 tsp     salt 1 tsp

Eggs 2    milk ½ cup       vegetable oil 1 tsp      vanilla extract ½ tsp       grated lemon peel 1 tsp

Method- sift flr with sugar, salt & baking pdr. In a small bowl, beat remaining ingredients until well mixed. Gradually add flr mixture & beat until smooth.

This batter can be sued for making apple fritters or apricot fritters, or banana fritters.

To make apple fritters, use slightly unripe apples, peel & core them, slice them into ½” thick rings, toll them in flour, dip in batter & deep fry till golden. Last add a sprinkling of powdered sugar & a pinch of cinnamon pdr.

Apricot chutney

Apricot chutney

 Apricots 500 gm            vinegar 150 ml         water 100 ml   salt 2 tsp

Red chili pdr 1 tsp     cardamom crushed 2     sugar ¼ kg        ginger cut into strips 2 tsp

Garlic cut 1 clove          raisins 4 tbsp    almonds blanched 8

Method- soak apricots in boiling water till soft. Peel & mash. Strain the pulp & washt eh apricots stones with a cup of water. Mix apricot pulp, ginger, garlic, the water from the washed stones, almonds & raisins & cook till all the water is absorbed. Add vinegar, sugar, salt, cardamom & red chili pdr & cook till it gets thick & golden brown. Spoon it into a sterilized jar. This can be stored for a year.

  

Apricots are high in antioxidants, with lots of fiber, good for heart & digestive conditions, eyes & heart/