The Art of Simplicity

Take a big bowl and add 2 cups rolled oats (I used broken oatmeal instead) which are slightly toasted in the oven for a minute or two. To this bowl, add-  1/2 cup almonds roughly chopped (I just sliced them from the mid)  1 tsp cinnamon powder + 1/4 cup granulated brown sugar  1 tsp vanilla extract  2 tbs peanut butter  1/3 cup melted butter  1/2 cup honey   1/4 cup shredded coconut/if not freshly grated coconut then dried coconut powder  2 tbs coconut oil 1/2 cup cranberries and 1/4 cup chocolate chips Mix all the ingredients very well so that they combine nicely and then pat the granola mixture evenly in a baking dish. Sprinkle more choco chips and cranberries from top if you like and press them into the mixture well. Bake it at 170 degrees for 18-20 mins until golden in colour and crisp in texture. After cooling it down, cut it into bars and enjoy! If the weather is hot and humid, store the bars in the refrigerator.

1. For the dough- Take 1 1/2 cups of all purpose flour in a big bowl and add 3 tbs of oil, 1/2 tsp baking powder, a pinch of salt and add approximately half cup of lukewarm water(do the adjustments accordingly) and knead a smooth dough. Let the dough rest for an hour or two. 2. For the sour cream- Take 1 cup of hung curd and add 1tbs of lime juice to it and mix well. 3. For the salsa- Take 2 large charred tomatoes(roast on high flame for a minute from all sides) and then grind them with 1/3 cup fresh coriander leaves, 2 tbs lemon juice, 1tsp oregano, 2 tsp chilli flakes, salt to taste, 1tsp cumin powder in an electric grinder into a "rough" paste. Add 1 medium sized finely chopped onion to it and mix well; try to make this part of the dish the last as the salsa starts leaving a lot of water. 4. For the filling- In a big pan on medium to high flame, add 2-3 tbs olive oil, few pods of finely chopped garlic, 1 small onion thinly sliced, 1/2 cup of coloured bell peppers finely sl...

  1. Take 125 gms of any digestive biscuit(I used 35 Parle-G biscuits) and crush it into a fine powder using an electric grinder; add 3 tbs of melted butter to it and mix well. Flat press the biscuit mixture in a 6-7 inch tart mould. Bake it in the oven at 180 degree celsius for 5 mins only; take it out and refrigerate it for an hour. 2. Meanwhile, take 4 cups of full-fat milk and bring it to a boil, add 2 tbs of heavy cream(malai) to it and curdle it using the juice of a lemon; the water will start turning translucent. Strain the cream cheese using a muslin cloth but make sure not to drain it completely and let it retain little moisture otherwise this will make the cream cheese very dry.  3. After the cream cheese cools down, grind it with 1/4 cup honey, 1/2 cup mango puree and 1 tsp vanilla extract in an electric blender until smooth. Spread this mixture over the biscuit base in the tart mould and then bake it in the oven for 40 mins at 180 degree celsius. After it gets read...