Breakfast Bars

Summer holidays will start next week! I'm saying that like I've been saying it forever and yet, this is my li'll S's first summer vacation from school.

Here is the bee that is buzzing in my bonnet, what and how am I going to keep S busy with!? 

Swimming classes, crafting classes for pre-k kids, some more indoor activities (yes, ONLY indoor activities, I am not  flinging myself outdoors more than I can help, in the Texan heat). 

All these and the fact that I will want to stuff my scrawny little boy (though M and the pediatrician may not agree on the term scrawny, I am a Mother and to me he is scrawny and needs some fattening up, humph!) with some food.

Like many 4 year olds, S, is picky and fanciful, he likes few things, dislikes anything that is healthy and would willingly run a mile in high heels at the very mention of 'bhaji' (vegetables)- Like Mother, like Son- as the husband puts it, humph! 

S and I make a awesome team. We both love sweet. I like simple baking and S likes to eat what is baked. And my li'll one is now the age where he stands on a little step stool and offers to help me in the kitchen.

This is such a far cry from the time when he was a few months old, I would sit him in the high chair, in the kitchen , relaxing it all the way and talk to him as I cooked, I sometimes want to rewind life a bit, go back to holding the smiling infant in my arms, sit him in the high chair and just look at him, gaze into his soulful eyes and smile with him, no words exchanged, none needed. 

Much as I want to go back in time, there isn't one minute that I want to lose now! Today we baked these breakfast bars, well, anytime bars, I think! 

I borrowed Nigella Express from the library. Many a times, I just get books by the authors/ chefs, just to look thru the glossy pages , the beautiful pictures. Like reading a novel. But there are many recipes that are Vegetarian friendly and I was  thrilled to try one so simple and kid- friendly! 

So if you have a willing little chef at home, try these bars. Easy to make and good to eat, you will love them! 

Adapted from: Here, with my substitutions ( in bold) 

Makes 16

1 Can (14 oz) Condensed Milk

21/2 Cups Rolled Oats (not instant)

1 cup Shredded Coconut

1 cup Dried Cranberries

1 cup Mixed Seeds ( pumpkin, sunflower Sesame)

1 cup Natural Unsalted Peanuts

I did not have mixed seeds and I avoid peanuts, I used a mix of Almonds, Cashew and Walnuts. 

I blitzed them in the food processor to make it into a powder, my little one will not eat chunky pieces of nuts. This is a personal choice, you could pulse the nuts slightly to break them or just leave them whole. 

Preheat the oven to 250 F and oil a 9 x 13 inch baking pan. Alternatively, use a disposable Aluminium foil pan.

Warm the condensed milk in wide pan

Meanwhile, mix all the ingredients  together, add the warmed condensed milk, using a rubber spatula to fold and distribute

Spread the mixture into the oiled pan / foil and press down with the spatula or hands ( use latex gloves)

*I  used a flat bottomed steel container (vati) to press down the mixture evenly.

Bake for 1 hour and after about 15 mins. cut into 4 across and 4 down to get 16 chunky bars

Let it cool completely.

Sending these bars to Bake Fest hosted by Priya, originally started by Vardhini.

Pin It

Basundi

As a little girl I never would eat milk desserts outside of my home. Never. In fact, I resisted even milk, tea, coffee or yogurt when I was visiting  friends or distant relatives. Not because I disliked these ( though I do not care for plain milk, at all) but I used and still do, shudder at the 'malai' (cream) in any thing. 

Much to my horror, people would serve tea with specks of 'malai' floating here and there like lost souls. If it was not  specks, HALP! there is a floating island in my tea! ~brrr~ 

Ditto for yogurt, I'd  scoop a spoonful and find a 'tail' hanging off it.....I'd drop the spoon right back where I found it and bury the remains from whence they emerged.

I could fuss at home and get away with all the  'strain the milk.... strain the milk', I could not do anything outside, I was helpless. I decided the smartest thing to do, was to say 'no' as a rule and stick to, " Oh, I do not drink tea, thank you" and refuse a helping of yogurt-rice on the pretext, " I'm full, couldn't eat another bite, thanks". 

My biggest fear was Basundi. I loved the taste of basundi - which was strained to remove all the malai , but how could I say so as a guest? I'd sit mutely with the dessert in my plate and at the end of the meal, pass it to my Mom or Dad, whoever was next to me at a relatives home. 

Making Basundi at home is my dad's job, he likes it. I strain my portion and enjoy it, like everybody else. 

Making Basundi at home has its benefits, you can make a large batch, strain it to your hearts content and enjoy it without being judged as a loony who chucks the malai/ rabdi without a second thought. 

We have a contraption like this (shown below) that helps in making a large batch of basundi. It is called the 'basundi plate'.

My friend Dipti, had one of these and let me borrow it for the Diwali get together we had. This 'basundi plate' is a simple 'whirlpool' plate  which needs to be placed at the bottom of the heavy sauce pan that you want to use and add the milk and let it simmer. It ensures that the milk does not boil over. Helpful little thing, that!  Specially as basundi takes a long time to reduce and thicken.

Here is how I made it.

1 Gallon Whole milk ( you can use 2% and add  milk powder, I prefer the hassle free method)

1 Can Sweetened Condensed milk

2 cans Evaporated Milk

~ 6 Green Cardamoms ( peel, use the seeds only , crush to a fine powder using a mortar-pestle)

~1 tsp Nutmeg powder ( I use whole nutmeg and powder it in the mortar-pestle)

Nuts (almonds, pistachios, slivered) to garnish- Optional

Take a heavy bottomed wide sauce pan Place the 'basundi plate' ( if you have it- if not, get ready to spend time stirring the pot frequently).

Pour in the milk and evaporated milk and set the heat at med- low.

Wait, patiently, this can take a couple of hours, so do what you normally do, read ( if you are like me), work out ( if you are not like me), do the laundry, sort it, iron clothes, vacuum, throw a glance at the basundi, resume what you were doing.....

I cannot recollect when, but somewhere in between the milk + evaporated milk and the reading I added the can of condensed milk, gave it a good stir and resumed my reading.

After about 1 1/2 hour, the color of the milk started changing ( I had the stove set on 4- low and slow) and the milk had reduced, but not enough.

I gave it another 45mins -1 hour  or so to get a nice dusty pink ( for the lack of a better named shade) and thickened ( reduced by half).

Let the basundi cool down completely.

Now the straining part, this is the 'hard work' part, where I am concerned. I strained all the basundi, carefully and then added the cardamom and nutmeg powder, stir it in well and chill before serving.

If you like the rabdi, add in the  cardamom nutmeg powder, stir, chill and serve.

* Points to note: 

Cooking time can vary if you have gas/ stove ( electric flat top or  coil), so please, keep an eye on the milk.

Adjust the amount of sweetness, I found 1 can of condensed milk more than enough to suit my taste buds. Add more, if you like sweet basundi or less, if you wish

Basundi plate or not, there is bound to be a layer stuck on the bottom of the pan, elbow grease time ahead! Remember, the dessert is worth the hard work.

Basundi is heavy on digestion, enjoy moderately

Add saffron if you like. this is optional, just like nuts.

Straining is optional, but the end result of straining is a silky smooth basundi, which is pleasing not just to the eye, but also to your taste buds  and guests who may be fussy like me!

Pin It

Mishti Doi

"And what are you making for dessert?" I asked

"Sweet curd" she said.

"Adding yogurt culture to sweet milk ?" I asked

" Nah re! like mishti doi, the Bengali sweet you know" she said

My mind flew back to nearly 4 years ago when M and I were in Kolkata and how we had devoured mishti doi everyday, wishing we had some more!

I greedily asked if she know how to make it and I was rewarded not just with the recipe, but the real thing too!

A couple of weeks ago, Prajakta and Rucha, two of my friends dropped in at home and Rucha had this bag in her hand that she plonked on my dining table and smiled as she opened it.

It was sweet curd or mishti doi as I like to call it.

Call it what you will, this simple dessert is rich, creamy and delicious and satisfying. It reminded me of the misti doi in Kolkata and also faintly of the shrikhand my father makes.

The fact that it takes minutes to make just adds to its other merits.

Many moons ago, Prajakta got this recipe from a Bong friend and it has been passed on to many by word -of- mouth and having once tasted it, I can vouch for its popularity and can only regret that I did not know of it earlier.

Rucha's pyrex bowl reminded me that I had to return it and more importantly, make a batch of mishti doi for M ( he was not at home that day). So this weekend I made my first bowl of mishti doi and it was M who, on tasting the first creamy spoonful said," this one is for the blog!"

Here's how I made it:

1 can Evaporated Milk

1 can Sweetened Condensed milk

Yogurt (as per Prajakta, use a can - evaporated milk canful of yogurt)*

Kesari milk masala powder or

Cardamom powder or

crushed nuts of your choice to garnish

Preheat the oven to 350 F.

In a bowl mix the Evaporated milk, sweetened condensed milk, yogurt ( * I used about 4 tbsp. of thick home made yogurt) (edited to add: I used less yogurt only because I had a little on hand, but I do recommend you use the suggested quantity of 1 evaporated can full of yogurt)

Whisk it together till all three are well blended (I used my hand-held mixer)

Garnish with topping of choice ( I used the milk masala)

Cover the bowl tightly with aluminium foil

Place in the preheated oven and bake for 30 mins.

Switch off the oven and leave the bowl in it for about 5-6 hours

Remove the bowl from the oven and keep in the refrigerator

Serve chilled

Thank you, Prajakta and Rucha!

Pin It

Monthly Blog Patrol....For SWEETS!!!!!!!!

Coffee!!! I love u Gal... no matter what anyone says!! You picked a theme real close to my heart...
I know all about expanding waistlines ... nevertheless, hope springs eternal in my heart, that one day, if I keep wishing hard, I will get my wish of becoming slim-n-trim, being able to east whatever I please and not gain an ounce!!! Till such time... eat, drink and be merry... for tomorrow we may diet!

Well, it's today now and right now... I have sweets on mind , for Coffee's MBP..
Patrolling Blogs gave me tioo many options, ALL of which I obviously wanted to try, but limited myself to the ones I am blogging about now (reason, M was going bonkers!! and I largely relied on the ingredients I had at home)

I tried Yummmmmmmmmmm Ali... I mean Umm Ali!!! from Aroma.. Asha sure whipped up a *wicked* dessert!!!! I tried it with Phyllo dough, but maybe puff pastry will be a better choice, for next time!! I forgot to take a nice picture of it in a decorative plate.. too eager to eat!!!

BTW,Asha, if you are reading this.... just a query, why did my Umm Ali turn a tad soggy? Phyllo, do u suppose?
And I made Banana Nut cake Adapting it from Swapna of Swad of India

Both these recipes were AWESOME!!! I know I am going to gain weight... but that is for later, as of now.... I'm Lovin' it!!!

Thank U Coffee for this sweet choice! What's next?

Pin It