I wanted to write and say thank you to everyone who has followed and support this blog. We’ve reached 2,000 fans. I appreciate everyone, who have stopped by liked or commented. You all have been a blessing to me.
Thanksgiving is just around the corner and this Persimmon and spinach salad is a fresh and easy enough for holiday family dinners.
The balance of flavors is just great and the salad was very pretty. Your guests will devour it and wish for more.
Fuyu persimmons, firm, ripe and sliced
Spinach / Fresh arugula/ Luttuce – whatever salad leaves you like
Walnuts – chopped
¼ cup Olive oil
1/8 tsp orange concentrate (I used Kirkland brand)
¼ – ½ tsp Honey (depends on Persimmons sweetness)
Salt and pepper to taste
In a large bowl, mix olive oil, orange concentrate, honey. Add salt and pepper to taste.
I didn’t try tossing this salad in a big bowl, each plate was composed individually. Assemble the salad according to how much you want. A handful of season salad leaves, a few persimmons slices, garnish with chopped walnuts and pomegranate seeds. Pour dressing over the salad and enjoy.
Use Fuyu persimmons. They are the squat, donut looking ones. They are sweet then other oblong (Hachiya) persimmons.
I love being a mom. It is the best job in the world. Sure, it has ups and downs, but the ups make you forget about the downs. I usually give my son healthy snack but only Friday he get to eat sugary snack. It’s Friday again and my little man wants to indulge some sweet
snack after school! He loves cupcakes, cakes, cookies anything sweet. I thought of baking cake whic
h would satisfy his sweet tooth but I didn’t have enough ingredients in my pantry to bake a cake. And with my little princess I knew I won’t be able to spend whole lot of time in kitchen and shop for cake ingredients. So I decided to make cookie with whatever I had in my pantry. Hope you will like it.
3/4 cup Butter
3/4 cup White Sugar
1 cups Brown Sugar
3 tbs Vegetable oil
3 tbs Water
1 tsp Vanilla
2 cups and 2 tbs All purpose Flour
2 tsp Baking powder
2 tsp Baking soda
1/2 tsp Salt
1 ½ cups Granola
1/2 cup Quick Oats
1/4 cup chopped Apricots
3/4 cup chopped Walnuts
3/4 cup Craisins
Preheat oven to 375 F. Beat together butter and sugars until creamy. Stir in vanilla, oil, water.
Mix dry ingredients in a separate bowl and add in the wet mixture.
Fold in chopped apricot, walnuts and crasins.
With two spoons, drop onto cookie sheet and bake at 375 for 10 minutes.
Can you believe the cute little eyes and white mummy wrapping around an oreo cookie on ice-cream stick? Oh yeah, they are so cute and easy to make. Yep, your little goblins will love assembling — and eating these treats. The best part of this recipe is that the messier you are, the better they tend to look! Enjoy these Halloween Mummy Treats. A crowd pleaser!
16 Oreo cookies,
Package white candy melts
Black cookie icing
Styrofoam block (to place pops in to dry)
Piping Bag (or Ziploc bag)
Melt white chocolate in the microwave or double boiler.
Carefully dip ice-cream stick into the melted chocolate and insert between the two halfs of the oreo.Let it sit on platform for 5 minutes.
Dip cookie (with stick) into white melted candy coating; let the excess coating drip off. Place in a Styrofoam block to set.
Make eyes by black icing let it dry for few minutes.
Use a piping bag (or plastic bag with the end cut off) to drizzle white lines over the eyes. Your mummy oreo pops are ready
I cannot believe that I took such a long break from blogging. I hope you all are doing great and are in the best of your health and spirits. It has been a busy last few months…..!!! I am enjoying a lot of snuggles and smiles with my sweet little angel. It’s been a lot of fun nevertheless and I missed updating here. I have missed you all and I confess that I did want to resume blogging earlier but my little one doesn’t want me to open my laptop.
Thanks all of you for encouraging me, through messages and emails, to get back to blogging. Do keep visiting and give your valuable feedback and comments. I will surely try to keep up with your expectations.
I know, everybody is in the festive mood, and keeping that in mind let’s kick off with Indian dessert MALPUA….! This is a famous rajasthani dessert enjoyed all over North India. It is basically a fried pancake dunked in sugar syrup. The recipe is very simple. Just mix the batter, pour it in hot ghee/oil and dip in sugar syrup. That’s all you have to do to make this wonderful sweet at home. I am happy to share this recipe with you. Do give it a try and Enjoy !!!!!
1 cup Milk
½ cup grated Mawa / Khoya
½ cup All Purpose Flour (Maida)
Oil / Ghee or mix both for frying
1½ cup Sugar
¾ cup Water
8-10 Pistachios (sliced or chopped)
Measure the milk and warm it. No need to boil the milk, just warm it.
In a bowl take warm milk and add mawa. Stir and keep it for 5 minutes
Take approximately ½ measure maida/ flour and add 3-4 tbs of milk and mawa mixture and mix well. Now add other half of maida and rest of milk mawa mixture. Mix well and make sure that the lumps are not formed. Malpua mixture is ready make malpau. Keep aside for 30 -45 minutes.
In the meantime make the syrup. Add measured amount of sugar and water in a pan and let it boil. As the sugar dissolves completely, lower the heat to medium. Add cardamoms and saffron to flavor the syrup.
Heat ghee/oil in a pan that is broad from the mouth and less deep. Now pour 1 table spoon malpua mixture into the ghee/oil in a round shape and deep fry till nicely brown. Keep the heat to medium-low. Take out on a paper lined plate. Dip it in the hot syrup.
While serving, take the malpuas from the syrup to the serving plate and garnish with chopped dry fruits of your choice.