Homemade Muesli

Corn Flakes - 3 cups [I used kellogs]
Instant oats - 2 cups
Honey - 1/3 cup + 1/3 cup
Salt - 1/2 tsp
Badam - 4 tbsp, finely sliced
Walnut - 3 tbsp, finely chopped
Dry fruits - 5 tbsp [I used dates, prunes and dry grapes]

1. Dry roast corn flakes, oats, nuts and dry fruits together until nice aroma comes. Keep aside.
2. Now in the same pan, add 1/3 cup homey and salt. Let it boil for few minutes until bubble comes.
3. Now add roasted oats and  nuts mixture. Mix well until honey gets coated on all.
4. Now boil remaining honey in a separate pan and pour it on top of cornfales mixture.
5. Cool it and bake for 5 minutes.
6. After baking, transfer immediately to a plate and make it to cool. Otherwise it will start sticking.
7. Transfer to air tight container and serve with hot milk.

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Carrot cake

Maida - 1 cup
Egg - 2
Butter - 1/4 cup
Sugar - 3/4 cup
Curd - 2 tbsp
Baking powder - 1 tsp
salt - pinch
Vanilla essence - 1/2 tsp
Milk - 2 tbsp
Grated carrot - 1/2 cup

1. Whisk eggs until bubbles comes.
2. Then add butter and whisk it.
3. Add sugar and mix until sugar dissolves completely.
4. Then add maida, curd, baking powder, salt, essence, milk and grated carrot. whisk all together without any lumps.
5. Transfer to greased tin.
6. Preheat oven at 180 degrees.
7. Bake it for 35 - 40 minutes.

• Cake is moist and tastes awesome. 
• Could not able to take picture of full cake as my kids finished once i take it out of oven... :-)

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Thinai dosa

Thinai rice[Foxtail millet] - 1 cup
Urad dal - 1/4 cup
Raw rice -1 tsp
Fenugreek seeds - 1tsp
salt - as required

1. Soak urad dal, fenugreek seeds and rice separately overnight.
2. Grind urad dal and fenugreek seeds first, then add rice to the urad dal and grind.
3. Add salt and ferment for 6 hours like regular dosa.
4. Prepare thin dosas as they will be crispy.

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Garlic Roll

I made this roll using homemade multigrain atta, it has come out good but not as soft as maida roll. But when we see for healthy one, this is the best. Followed the recipe from sharmispassions.com 

For Bread:

Multigrain atta - one and a half cup

Plain Flour - 1/2 cup

Warm water - 3/4 cup

Milk - 2 tbsp

Active Dry yeast - 1/2 tbsp

Salt - 1tsp

Sugar - 1/2 tbsp

Butter - 1/2 tbsp

Sesame seeds - 1 tbsp

For garlic spread:
Salted Butter - 2 tbsp
Minced garlic - 6 cloves
Chopped coriander leaves - 1 tbsp

1. Add warm water, milk, oil, sugar and salt. Add yeast to it and dissolve completely. Then add all flours and knead it to a soft sticky dough.
2. Keep the dough in warm place for one hour and cover it. Dough will raise.
3. Now knead it again with 1/2 tsp oil and spread as 1/2 inch thick chapatis and spread buttered garlic spread. Keep some spread aside for topping.
4. Roll from one end to other. Cut into 6 pieces.
5. Keep in a pan and apply some oil on top. Then apply some spread and sprinkle sesame seeds on top.
6. Now allow to raise for 30 minutes.
7. Preheat oven for 180 degrees, keep the tin near oven.
8. Now bake it for 25-30 minutes.

• Dough should be slightly sticky.

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