Try out these amazing quick and healthy recipes and make your day memorable
Raspberry Oatmeal Bars
Ingredients:
Plain Flour (Maida) - 5 cups
Oats - 4 cups
Caster Sugar - 1 cup
Dark Brown Sugar - 1 cup
Almonds (or Cashew Nuts or Pistachios) - 1 1/2 cups, lightly toasted, finely chopped
Butter - 2 1/4 cups, unsalted, cubed
Raspberry Jam - 3 cups
Sea Salt - 1 tsp
Baking Soda - 1 tsp
Method:
- Combine the flour, oats, caster sugar, brown sugar, salt, baking soda and almonds in a bowl.
- Mix well until well blended.
- Gradually add the butter and mix until it resembles a wet sand.
- Transfer 3/4ths of the mixture to a large, greased baking tin lined with parchment paper.
- Place it in a preheated oven at 350F/175C and bake for 20 to 30 minutes or until the crust is lightly brown.
- Remove the tin and spread the raspberry jam on top.
- Add the remaining mixture and bake for another 30 minutes or until the top is golden brown.
- Remove and cool completely.
- Cover with a plastic wrap and keep it in the fridge for 8 hours or overnight.
- Cut into individual bars and serve. image via
Crusty Garlic Bread
Ingredients:
Baguette - 1 large (You can also use regular bread slices if preferred)
Butter - 125 gms
Garlic - 4 cloves, minced
Mint Leaves (or Mixed Herbs) - small handful, finely chopped + extra
Method:
- Combine the mint leaves, garlic and butter in a bowl.
- Mix well.
- Slice the baguette into 15 to 20 slices. Do not cut all the way through, keep it still intact at the base.
- Spread the garlic butter mixture on every slice.
- Wrap the baguette in a foil and place it on a baking tray.
- Place it in a preheated oven at 200C/400F.
- Bake for 5 minutes and remove the foil.
- Put it back into the oven and bake for another 5 minutes or until crisp.
- Remove and cut it into individual slices.
- Sprinkle a bit of mint leaves and serve at once.
Moong Dal Chaat
Ingredients:
Moong Dal - 2 cups
Salt as per taste
Ginger Garlic Paste - 1 to 2 tsp
Oil as required
Onions - 1/2 cup, finely chopped
Green Capsicum - 2 tblsp, chopped (optional)
Tomatoes - 1/4 cup, finely chopped
Green Mango - 1/4 cup, finely chopped
Carrot - 2 to 3 tblsp, grated
Plain Sev - to garnish
Coriander Leaves - few, chopped
Lemon Juice - 1 tsp
Method:
- Pressure cook the moong dal until 2 to 3 whistles
- Heat little oil in a pan.
- Add the cooked dal, salt, ginger garlic paste and saute for a minute.
- Add the onions, tomatoes, mango, carrot and stir-fry for a minute.
- Switch off the flame.
- Add lemon juice and mix gently.
- Transfer to a serving dish.
- Sprinkle some sev and coriander leaves.
- Serve at once
Note: You can also use sprouted moong dal. If you are using sprouted moong dal, then no need to pressure cook.
(Recipe courtesy: www.awesomecuisine.com)