The Art of Simplicity

1. Beat 1/2 cup of butter at room temperature for a minute, add 3/4 cup brown sugar and beat again for two mins. Add an egg and a tsp of vanilla extract and beat again till you get a light fluffy mixture. 2. In another bowl, add 1 cup whole wheat flour, 3/4 cup rolled oats, a pinch of salt, half a tsp cinnamon powder and a tsp baking soda and half cup of raisins to it. 3. Add the dry ingredients to the wet ingredients and mix nicely; use yours hands for the dough and make small flattened balls, place them on a greased baking tray and bake it in a pre-heated oven for 10-12mins.  

  1. For the tart shell- Take 100 gms of butter at room temperature, add 1/2 cup of powdered sugar and whisk it nicely till it becomes fluffy. Add 1 1/4 cup of all purpose flour to it and knead the dough with your hands. Wrap it in cling film and refrigerate for 30 mins. 2. After 30 mins, roll the dough and fit it evenly on a tart mould, make holes in it with a fork to prevent it from rising, place a plastic wrap on it and then put some heavy beans on the wrap just for an extra weight on top. 3. Bake the tart shell for 10 mins at 180 degree celsius in a pre-heated oven, take it out remove the beans along with the plastic wrap and once again bake the tart for 20 mins this time. 4. After that pour the cooled custard mixture (refer to my previous recipe of custard jam dessert) into the tart, top it with thin slices of apple and sprinkle a mixture of ground brown sugar crystals and cinnamon powder on top and place the tart in the oven for 5-10 mins till the sugar caramelizes. Chill the...

1. Boil the noodles and when they are done pour tap/cold water on them to stop the cooking process; add a few drops of oil to them to prevent them from sticking. In another vessel add 5 tbs of oil, add 2 tsp of  finely chopped garlic and ginger and 2 big sliced red chillies; leave it for a minute on medium to low flame. 2. Add thinly sliced carrot, finely chopped beans, coloured bellpeppers, onion, chopped mushrooms, cabbage and green chillies. Add salt to taste, 1tsp brown sugar, 2 tbs pepper, 1/2 tsp turmeric, 1/2 tsp garam masala, 1tsp cumin powder and 1 tsp coriander powder. Cook till the veggies tenderize, add 1 tsp of vinegar, 2 tsp of soy sauce, 2 tbs of tomato ketchup/puree. Add water according to your desired consistency and cook on high flame till a boil. 3. Add the noodles in a bowl and pour the hot soup on top. Garnish with chopped spring onions and its ready!