OATMEAL BANANA CAKE

A cake  for oatmeal lovers. This Oatmeal Banana Cake is super simple to prepare. It is slightly different from others you might have came across because my method requires no soaking of the oat.

With this cake I was able to avoid other desserts that had more sugar and  this cake requires no frosting too. I have sprinkled it with black sesame seeds but this is optional

By adding oat in your diet may help contribute to:

Reducing the risk of diabetes
Lowering cholesterol levels as part of healthy diet
Reducing risk of cardiovascular disease
Stabilizing blood sugar

OATMEAL BANANA  CAKE
Makes   :    8 servings

1 cup all purpose flour
1/2 cup rolled oat
1 cup mashed banana
1/2 tsp salt
1/2 cup sugar
1/4 cup melted butter
1.5 tsp baking powder
1 tsp vanilla extract
1 tablespoon black sesame for topping

METHOD

Preheat oven @ 180 C and grease a  7 in spring foam pan.

Combine  flour, rolled oat, salt and baking powder in a mixing bowl.

In a separate bowl, beat banana, sugar, melted butter and vanilla until well incorporated.

Add  banana mixture to the dry ingredients, stir until just combined.

Pour batter into prepared pan. Sprinkle top with black sesame seeds.

Cook until a skewer inserted comes out clean for  20-25 minutes.

Cool on pan for 10 minutes, transfer onto rack to cool.

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HOT & SPICY CHICKEN MASALA

Hot & Spicy Chicken Masala is my family favorite dish.  Whenever I cooked a special rice, this dish was most requested.  Hot & Spicy  Chicken Masala was little spicy since I have used bird's eye chili in it but this is optional, you may omit if you can't stand the heat but trust me this tiny chili adds  a special punch to the dish.

Looks complicated  but actually it was easy to prepare. What you need is a blender/food processor to process the ingredients until smooth but I prefer to use my pestle and mortar to do the job.

Make sure to remove the skin and trim the excess fat from the chicken.  If possible, blend the spices without water since the juice from  tomato will aid the process. Hope you'll enjoy this dish as much as we do!

HOT & SPICY CHICKEN MASALA
Servings   :    5-6

500 gram chicken parts cleaned
10 shallot peeled
2 tomato sliced
2 tablespoon chicken curry powder
1 tablespoon chili powder
10 red bird's eye chili
1/4 tsp turmeric powder
1 in cinnamon stick
2  cloves
2 cardamoms
3 cloves garlic peeled
1 cm ginger peeled
2 limes squeezed for juice
salt to taste
3 tablespoon oil

METHOD

Marinate cleaned chicken with turmeric, salt and 1 tsp chili powder (taken from 1 tablespoon) for at least 30 minutes.

Blend onion, ginger, garlic, tomato  and bird's eye chili in a blender/food processor until it becomes smooth paste.

Heat oil in a deep pot, add in blended ingredients and salt, fry  until fragrant.

Add in cinnamon. cloves, cardamom, chicken curry powder and chili powder continue cooking using slow heat until oil floats on top.

Put in chicken pieces and cook until chicken is tender using medium heat, stirring occasionally.

Check for salt,  add the lime juice. Once the chicken is fully cooked, it is ready to be served.

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BANANA OAT CHOCOLATE SMOOTHIE

Banana Oat Chocolate Smoothies is fabulous when you want something sweet and chocolaty but very healthy too. A homemade smoothies is a great breakfast or as afternoon snack. It is full of vitamins and nutrients.

They are fast and easy to prepare. Smoothies are endlessly versatile and much cheaper than store bought, letting you use whatever fruit is in season or on offer I had used banana, oat and chocolate milk this time but if you're ellergic to milk, substitute it with fruit juice or non dairy milk.

Try this filling and guilt free treat to start the day!

BANANA OAT CHOCOLATE SMOOTHIE
Servings    :     1-2

1 cup chocolate milk
1/2 cup ice water
2 bananas sliced
1  tablespoon honey
2 tablespoon rolled oat

METHOD

Place rolled oat, banana and 1/4 cup chocolate milk. Blend until smooth.

Now add the rest of the ingredients, blend again until well mixed.

Adjust milk and ice water  according to your preferred texture.

Pour into 2-3 tall glasses to serve.

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BACK OF THE BAG OATMEAL ROLLS

I'm so inspired to bake my own bread after seeing those fluffy and wonderful bread on the net.

You know, how much I love rolled oat in baking. So decided to give this Back of The Bag Oatmeal Roll  a try. The dough is enough to make 16  moist, nutty flavored rolls or one delicious loaf of bread.

The honey in the dough adds a nice richness but you don;t actually taste it. As you can see, they turned  out awesome. My boy gobbled 3 of them as soon as it was out of the oven.

BACK OF THE BAG OATMEAL ROLLS
Yield   :   16 rolls
Adapted from kingarthurflour.com

3 cups all purpose flour
1 cup rolled oat
2 tablespoon butter
1 1/2 tsp salt
3 tablespoon honey
2 tsp instant yeast
1 1/4 cup warm milk
rolled oat to sprinkle

METHOD

Place flour, oat, yeast and salt in a mixing bowl.

Combine milk, honey and butter in a small bowl,

Gradually add milk mixture to the dry ingredients and forms into soft dough.

Knead dough by hand for 10 minutes until smooth and elastic. If using a mixer, knead for 5 minutes.

Transfer onto greased and covered bowl, let rise until double for 1 hour.

Gently flatten dough, divide into 16 equal balls. Shape into rounds and place onto baking sheet. Cover with lightly greased plastic wrap, allow to rise for 1- 1.5  hours.  Towards the end of rising time preheat oven @ 190 C.

Lightly brush tops with water and sprinkle with rolled oat.

Bake for 20 minutes until golden brown.

Transfer onto rack to cool.

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STIR FRIED CABBAGE

A meal isn't complete without a side dish especially vegetable.  My family prefer a simple and non spicy version of vegetable.

Here is a quick delicious recipe that you could serve with rice or as a stuffing for flat bread. This is a basic stir fry but feel free to substitute with other veggies or add shredded chicken or meat if desired.

If you have delicate palate, this is a perfect choice and isn't spicy. I like my veggies with some crunch but if you prefer a softer one,  cook it a bit longer.

STIR FRIED CABBAGE
Servings    :  2-3

2 cups shredded cabbage
1 medium carrot thinly sliced
1 onion chopped
2 fresh red chili sliced
1 tsp mustard seeds
1/2 tsp urad dal (split black lentil)
1 tablespoon oil
salt to taste

METHOD

Heat the oil, splutter the mustard seeds, add urad dal, onion and  red chili,  saute until fragrant.

Add in carrot and salt, cover for 3 minutes using medium heat.

Now add the cabbage, stir and cook until cabbage turns soft for 3 minutes uncovered.

Add additional salt if needed. Serve hot.

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