Homemade Granola / Muesli

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My Measurements:

1 cup=250ml

Ingredients:

• Instant Oats - 2 cups
• Walnuts - 2 tblsp
• Almonds / Badam - 2 tblsp
• Cashewnuts - 2 tblsp
• Dried Dates - 5 chopped finely
• Sultanas / Kishmish - 2 tblsp
• Dried Apricots - 2 tblsp
• Brown Sugar / Jaggery - 1 tblsp
• Cinnamon Powder - 2 tsp
• Butter - 3 tblspn
• Honey - 1/4 cup
• Vanilla Essence - 1 tsp

Similar Recepies:

• Homemade Whipped Cream Topping
• Homemade Peanut Butter
• Homemade Nutella

Method:

Preheat the oven to 160 Degree C.  Chop the nuts slightly and keep aside.Also keep ready the dry fruits like dates, apricot and raisins

Take  oats in a large mixing bowl . To this add walnuts, almonds and  cashews  Toss well.Add in 1 tblsp of brown sugar.

Sprinkle a tsp of cinnamon powder to it.Mix well until fully combined.

Now in a bowl add 3 tblsp of honey.Add in tsp of vanilla extract to it.

  Pour this over the oats mix and toss well.Now grease a large baking sheet with high sides.

Tip this mix in the tray and spread it evenly in a thin layer.Now put this in a preheated oven for 30 to 35 mins, remove this every 10 mins from the oven and give a good mix and put it back in the oven..

At one stage the oats will have turned crispy and not at all sticky.  Remove this from oven and add in dried apricots, cranberries, sultanas and mix well.
 

 

Now allow this mix to cool down and store in a air tight container.

 

Add hot milk or cold milk to this and enjoy, you can have it as it is too..

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Whipped Cream Topping Using China Grass

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Ingredients:

• Full cream milk - 1 1/2 cup
• Agar Agar / Chinagrass (powdered)- 4 tsp
• Water -1/2 cup(for melting agar agar)
• Vanilla Essence - 1 tsp
• Powdered Sugar - 1/2 cup

Similar Recepies:

• Homemade Granola / Muesli
• Homemade Peanut Butter
• Homemade Nutella

Method:

 

Keep your mixing bowl and beater hook in freezer for around 1 hour. Take 1/2 cup of water in a pan and  to this add 4 tsp of agar agar and mix well..

Heat on a low flame till it gets dissolved and once it comes to boil switch off the stove..Add in 1 tsp of vanila essence to it and mix well.

 

Now put the milk-agar agar mixture in freezer for about an hour so that it can set and thicken.(dont forget to give a quick stir every 15 min).Its about 15 min. Give a stir and place it back to the freezer.

 

After an hour take the bowl from the freezer and beat with an hand beater.Continue beating till it gets thick and forms stiff peaks.Add in powdered sugar little by little.

Beat well till it is creamy.Refrigerate until use.

 

 

Notes: 

• You can add gelatin instead of agar agar as well.
• Mix the milk-agar agar mixture every 15 min.
• Make sure the cream, bowl and the beater which you use has to be cold. 

 

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Homemade Nutella / Chocolate Hazelnut Spread

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Ingredients:

• 2 cup hazelnuts
• 2 tblsp honey
• 3 tblsp cocoa powder
• 100 g milk chocolate( i used dairy milk)
• 50 g melted butter
• 1 tblsp milk powder(this is optional)
• 1 teaspoon vanilla extract
• A pinch of salt

Similar Recepies:

• Homemade Granola / Muesli
• Homemade Peanut Butter
• Homemade Whipped Cream

Method:

Roast  the hazelnuts for 12 to 15 minutes, or until the hazelnuts are brown and fragrant.  

Let hazelnuts cool and transfer to a medium-sized bowl.

 

Once the hazelnuts are cool enough to handle, transfer hazelnuts to a food processor or blender. Process the hazelnuts for 2 to 5 minutes, or until their oil is released and they form a smooth, loose paste. 

In a bowl melt the chocolate with half of the butter.

Heat the remaining butter in a pan and to this add the powdered hazelnut, melted chocolate, milk powder, honey and salt. Stir continuously until bubbles comes out.
 

Finally add the vanilla extract and stir for a min.. 

 

The mixture will become loose and glossy and resemble a spreadable paste. Transfer the spread to a jar, and store in the refrigerator or at room temperature for up to 1 month.

 



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Homemade Peanut Butter / How to make Peanut Butter At Home

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My Measurements:

1 cup=250ml

Ingredients:

• 2 cups roasted peanuts 
• 1/2 teaspoon salt, plus more to taste
• 1-2 tablespoons peanut oil or other oil (optional, for creamier peanut butter)
• 1-2 tablespoons honey or sugar

 

Similar Recepies:

• Homemade Granola / Muesli
• Homemade Whipped Cream
• Homemade Nutella

Method:

Transfer the peanuts to a food processor or blender. Pulse a few times just until chopped..Run the food processor or blender continuously until the butter looks glossy and soft, like very thick peanut butter.

Add vegetable oil to it.

Add sugar to it. Or You can use honey.

Continue processing the butter until it becomes completely smooth. 

Transfer the peanut butter to storage container: Scrape the peanut butter into a storage container, cover, and refrigerate. The peanut butter can be used immediately and will keep for several weeks in the fridge.

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Homemade Bounty Chocolate / Bounty Bar

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Ingredients:

• Desiccated Coconut / Powdered Coconut-2 cup
• Condensed Milk-1/2 can
• Butter - 25 g
• Cream - 2 tblsp (optional)
• Milk Chocolate -100 g

Method:

 

 

Pour the condensed milk over the coconut and stir until evenly mixed. Note:Instead of dessicated coconut you can lightly roast the fresh coconut and powder them. 

Melt the butter in a pan and add this coconut mixture to the melted butter.

Then add the cream to it and saute for a min.(still it thickenes).(this step is optional)

 

Refrigerate the coconut mixture for hours.

Once it hardens, cut it into bars and make a little curve on the edges. 

 

 

Melt the chocolate with butter either on the stove or in the microwave, and allow to cool. 

 

 

  

Dip the coconut bars in the melted chocolate with a help of a spoon.and leave on a wire rack to harden. 

Once a little set, put onto some grease proof paper / parchment paper and place in the fridge to set. 

 

Enjoy the bounty chocolate once it sets.

 

 RECEPIE SUMMARY:

Ingredients:

•Desiccated Coconut / Powdered Coconut-2 cup

•Condensed Milk-1/2 can

•Butter - 25 g

•Cream - 2 tblsp (optional)

•Milk Chocolate -100 g

Method: 

• Pour the condensed milk over the coconut and stir until evenly mixed. Note: Instead of dessicated coconut you can lightly roast the fresh coconut and powder them.
• Melt the butter in a pan and add this coconut mixture to the melted butter.
• Then add the cream to it and saute for a min.(still it thickness).(this step is optional)
• Refrigerate the coconut mixture for hours.
• Once it hardens, cut it into bars and make a little curve on the edges.
• Melt the chocolate with butter either on the stove or in the microwave, and allow to cool.
• Dip the coconut bars in the melted chocolate with a help of a spoon. and leave on a wire rack to harden.
• Once a little set, put onto some grease proof paper / parchment paper and place in the fridge to set.
• Enjoy the bounty chocolate once it sets.

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