Instant stove-top Double chocolate granola

Instant stove-top double chocolate granola - crispy, healthy , chocolate-y and totally addictive.  This would be an ideal quick breakfast- I mean top it over cold chia puddings , eat with milk/yogurt along with fruits or just enjoy it as a snack which happens to be my favorite way of eating granola.

It's easy, perfectly sweet and tastes absolutely delicious. This recipe is inspired from my Instant stove-top classic granola which so many of you have tried and loved!


I love a healthy breakfast and if there's chocolate involved then even better! There are lot of healthy breakfast recipes using chocolate on the blog - Egg-less Whole wheat chocolate pancakes, Mocha Banana Shake, Vegan chocolate chia and banana pudding and Double chocolate banana bread.

There are other healthy breakfast recipes too like Blushing pink smoothie bowl and Sambhar instant oats. Be sure to check out the recipe index for more such recipes!


While most of the granola recipe calls for baking the mixture in oven, this double chocolate granola is made on stove-top in a non stick pan and gets ready faster than the oven version. It turns out equally crisp and toasty. Base of this granola is rolled oats and a mixture of dried-fruits flavored with cocoa powder.

To enhance the chocolate flavor, I have added chunks of dark chocolate which adds up to the decadence. A breakfast which is healthy but decadent! I love having this granola with cold milk and this would even go really well with Vegan Chocolate and Banana chia seed pudding.


Kids love chocolate and this double chocolate granola is ideal for their snack box or breakfast before sending them off to school. It's also a great evening or mid-morning snack for adults too. I am having this chocolate granola by the spoonful from container as I am writing it. It's one of those healthy and filling snack which isn't deep fried, salty or made with refined flour (maida).

I have added mix of almonds, pistachios, cranberries and walnuts in this granola. You can add any other dried- fruits  too like  cashews, raisins, apricots and dried figs. Pumpkin seeds, chia seeds and sunflower seeds also taste great in granola. Just one suggestion that you must add a chewy textured dried fruit like raisin, blueberry, cranberry or dried- figs which work really well with all other crispy elements.


For this recipe, I have used coconut oil but you can go ahead and add any other neutral oil too. I like using coconut oil because it adds this natural sweetness and a subtle beautiful flavor. in granola. You can even grate some orange zest to make Orange and chocolate granola flavor.

Quantity of honey might seem a lot in this recipe but its required to balance out the bitterness of cocoa powder. You can go ahead and add less honey if you so wish.


Healthy stove-top double chocolate granola- ideal for breakfast or snack

Type: Breakfast/Snack
Diet: Vegetarian
Serving: Makes about 2 measuring cups granola

Ingredients

1+1/ cup rolled oats
1 Tbsp coconut oil
3 Tsp cocoa powder
3 Tbsp honey
1 Tsp chocolate essence (optional)
3/4th cup mixed dried fruits (halves almonds+pistachios+walnuts)
15-20 dried cranberries
1/2 cup chopped chocolate chunks or chocolate chips


Method

Gently heat coconut oil, honey, chocolate essence together in a non-stick pan.

Add rolled oats, chopped almonds, pistachios and walnuts and mix everything together with a help of spatula.

Cook this mixture on low heat and keep stirring from time to time until oats become crispy and slightly changes color.

Once oats are crispy, add in cocoa powder evenly throughout the mixture and mix properly. Cook on low heat for 5 minutes and turn off gas.

Next, cool this mixture under the fan.

Once the mixture comes at room temperate, you will notice clusters which is perfectly normal. Break down clusters with the help of spoon.

Lastly add in cranberries and chunks of chocolate and mix again.

Transfer in an air-tight container and enjoy with milk or chia puddings for snack or breakfast.




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Vegan chocolate and banana chia pudding







Mexican Grilled Pineapple and corn salad

Mexican Grilled Pineapple and corn salad- easy, vibrant, crunchy, healthy and super flavorful!

 I ate away so many grilled pineapple slices before making this salad. That sound of sizzle and caramelisation which happens when you put pineapple slices on hot grill is really something. Makes you wanna start gobbling the pineapple right away.


Who doesn't love Mexican food! I have so many recipes on the blog -Quinoa nourish bowl with jalapeno ranch and Mexican black bean tortilla soup. Really, the list is endless. It'z fresh, herb-y, spicy, tangy and most importantly I love love love the smoky flavor in Mexican food. This salad is no different ! Grilled and caramelized pineapple adds such an amazing charred flavor.

You should also check out Loaded Mexican Nachos which I make using my 10 minute Nacho cheese sauce and Ultimate restaurant style salsa . I swear by these loaded nachos all the time when people come over. I can't begin to tell you how much my family and friends love it!


Fresh in season, sweet pineapple slices are grilled and tossed together with soft chickpeas, corn, pomegranate, onion and cucumber with lot of coriander in delicious dressing. Chickpeas make this salad hearty and packs good amount of protein in the salad.

Dressing is made with all of the favorite Mexican ingredients like taco seasoning, onion powder, garlic powder, cumin powder, chili powder and lot of lemon juice. This salad is sweet, spicy and tangy all at the same time. It's really refreshing and you will just keep going for more and more.


Pineapples are in season and I highly recommend trying this salad. It's amazing as a fancy starter when you have people over and even great as a meal during weekdays. You can add other vegetables like cherry tomatoes, bell peppers and even add kidney beans/black beans to replace chickpeas.

It's simple, customizable and comes together quickly. So so delicious!

I almost forgot to tell you guys that you can crush in few nacho chips too which makes this salad even more incredible.


Quick, easy and super delicious Grilled Pineapple and corn salad made with Mexican dressing.

Type: Appetizer
Diet: Vegetarian
Serving: 2 portions

Ingredients

1 whole Fresh Pineapple
1/2 cup Boiled Chickpeas
1 large cucumber- diced
1 medium onion- thinly sliced
1/2 cup cooked corn
1/4th cup pomegranate aerials
1/4th cup chopped fresh cilantro/coriander


Dressing

1 Tbsp extra virgin olive oil
2 Tbsp water
1 Tsp onion powder
1 Tsp garlic powder
1 tsp chili powder
1 tsp taco seasoning
1 tsp cumin powder
2 tsp lemon juice
salt to taste  (1/2 - 1 tsp)

Method

Start by cleaning the pineapple and removing the thorns (I recommend you get it done from the vendor you buy it from).

Cut pineapple into slightly thicker slices and place on grill once its hot.

Make sure to keep the grill adjusted on high heat .( In case you don't have an electric grill/panini maker, you can caramelize pineapple on a non-stick pan or a grill pan on high heat)

Once pineapple is charred, take off heat and let it cool. Cut into chunks and keep aside. (Don't over cook the pineapple and make it all soggy)

To prepare the dressing, add all the ingredients in a small air-tight container and give a good mix. Taste and adjust the flavors if required. (Salt is really important in this salad so ensure to add enough salt.)

Next assemble the salad. Add pineapple chunks, chickpeas, pom, corn, cucumber, onion and fresh coriander in a salad bowl. Pour the dressing and toss everything together.

Chill for half an hour and then serve.



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More recipes you can try












Mini Kesar Pista and white chocolate tart



Mini Kesar Pista white chocolate tart! These tarts are easy, no bake, delicious and yet another perfect festive dessert for Diwali.

No fuss desserts are my favourite! They are perfect for festive season and parties. The crust of these tarts is a mixture of butter, biscuit and cardamom powder. Filling is also incredibly simple and made with cream, white chocolate, butter and soaked saffron.


This dessert is luscios, creamy and has perfect amount of saltiness to balance out the sweetness. Pretty mouthwatering right? Saffron lends this gorgeous colour and incredible aroma which keeps making you going for more. This dessert reminds of Indian sweets but it's actually a fusion dessert.

Remember the easy Paan and rose trifle jars I shared yesterday with you guys? It's moist, decadent and super easy to make. Well this dessert also is perfect for the festival of Diwali and comes together even more easily. It really is a no brainer and even if you are not into cooking so much, you can create this moreish fusion dessert in like no time. You can make it like 2-3 days in advance and refrigerate.


This dessert is inspired by my No bake chocolate tart which is a must try recipe if you haven't till now! Its a rich dark chocolate dessert which has creamy filling and salty biscuit crust. Here in this white chocolate tart, I have infused white chocolate with saffron and pista to make these cute little and beautiful tarts.

Kesar Pista white chocolate tart- Inspired by popular festive flavor kesar pista! Its simple, easy, incredibly delicious and can be made in advance.

Type: Dessert
Diet: Vegetarian
Serving: Makes 5-6 mini tarts

Ingredients

Crust
3/4th cup marie biscuit
8 tsp melted butter
1/4th tsp cardamom powder

Filling
1 cup white chocolate
1/4th cup cream
1+1/2 tbsp butter
10-15 strands of kesar- soaked in lukewarm water
Sliced pistachio for garnish

Method

Begin by pulsing biscuits in a processor for the crust.

Tip the powdered biscuit in a small bowl and mix melted butter through along with cardamom powder. Mixture should resemble like slightly wet sand.

Line a cupcake tray with cupcake paper liners. Divide biscuit mixture between all the cups equally and press down with the back of spoon to tighten the mixture into paper moulds.

Place cupcake tray in freezer for 10 minutes.

Now prepare the filling. Add cream in  a small deep saucepan and turn off gas as soon as bubbles start to show up.

At this point, add chopped white chocolate along with butter. Using a whisk, incorporate chocolate into the cream till you get a smooth mixture. Add 2 tsp saffron infused water along with kesar strands.

Now spoon this mixture equally (about 1+1/2 tbsp) over the biscuit crust of all cupcake liners.

Garnish with kesar strands and chopped pistachios and refrigerate for 5-6 hours.

Before demolding, place the tarts in freezer for 30 minutes.

To demold, dip knife in warm water and run along the edges of cupcake liner. Smoothen out the edges with the help of your fingers.

Tastes best when serve cold. These tarts can be refrigerated for 2-3 days.


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More recipes you can try out this Diwali










Paan and rose trifle jars

Paan and Rose trifle jars- easy to make yet incredibly delicious and so so pretty and colourful! It's the perfect festive dessert for Diwali and can be made in advance too.

It's vibrant, decadent and bursting with the flavor of paan and rose!

          

I am so excited for Diwali, love the whole festive vibe around this time of the year. There's  just so much to do during Diwali and if you have to spend less time in the kitchen then nothing like it. This festive dessert comes together easily and literally in no time. All the ingredients are store-bought and it requires no cooking or baking and only effort required is to whip the cream.  After that it's just a matter of assembling the dessert together.

Instant chocolate and date ladoos which I shared last Diwali have fetched such amazing reviews from my readers. Strawberry and orange rabdi also has a very interesting twist and can be spooned on pretty much any dessert like gulabjamun, rasgolla, jalebi etc. Even Pistachio and yogurt cupcakes with cardamom frosting are a great Diwali bake.


Soft vanilla sponge is soaked in rose water and then layered with paan and rose flavored whipped cream. I have combined mukhwas with gulkand for the bottomm layer which provides an amazing crunch to contrast the soft cake and fluffy whipped cream.


I love fusion desserts and this dessert is a perfect example of how you can combine western and Indian flavors together. It is beautifully aromatic with the flavor of paan and rose!

This dessert can be made 1-2 days in advance and is perfect for hosting Diwali party or really any other party too. 


Easy, simple and decadent Paan and rose trifle jars bursting with thr flavours of paan and rose.

Type: Dessert
Diet: Vegetarian
Serving: Makes 5-6 dessert jars
Ingredients

4 Tbp mukhwas
2 tsp gulkand or 1 tsp rose syrup
4-5 small vanilla muffins/cake (I used Honeybell)
1 cup heavy cream (For Rose and paan whipped cream)
1/2 tsp green liquid colour
3 tsp paan syrup (Substitute with 1/2 -1 tsp paan essence)
1/2 tsp pink liquid colour
2 tsp roohafza or rose syrup
3-4 tbsp rose water

Method

Begin by mixing mukhwaas and gulkand/rose syrup to make the bottom layer and set aside.

Next make paan whipped cream. Take a bowl and cold 1/2 cup cream along with green color and paan syrup. Whip the cream till soft peaks form and set aside in refrigerator.

Next, make rose whipped cream by whipping 1/2 cup cold crea, rose syrup and pink colour. Whip untill soft peaks form and put in refrigerator.

Assembling

Take dessert jars or small dessert glasses and divide mukhwaas mixture between the jars as bottom layer and press down gently.

Next, lightly break vanilla sponge with your hand and add over mukhwaas mixture. Add 1-2 tsp of rose water to flavor and moisten the cake.

Now add paan flavored whipped cream over cake.

Next, add one more layer of cake soaked in rose water.

Finally pipe rose flavored whipped cream beautifully and carefully and garnish with more mukhwaas.

Tastes best when served cold.


If you try this recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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More recipes you must try this Diwali


http://www.fascinatingfoodworld.com/2014/10/pistachio-cupcakes-with-cardamom.html



http://www.fascinatingfoodworld.com/2015/03/strawberry-and-orange-rabdi.html




http://www.fascinatingfoodworld.com/2018/02/no-bake-chocolate-tart.html


http://www.fascinatingfoodworld.com/2019/06/ultimate-mexican-loaded-nachos.html


https://www.fascinatingfoodworld.com/2018/10/orange-and-ginger-masala-lemonade.html


https://www.fascinatingfoodworld.com/2018/10/instant-chocolate-and-date-ladoos.html


Minty gingered lemonade

Minty gingered lemonade! Just what you need in this crazy crazy October heat and humidity and it also happens to be an amazing drink for Diwali meet and greet too.

Fresh mint, ginger syrup and a touch of lemon juice! Its super-refreshing, delicious and so pretty.


Back when I travelled to Hampi in 2017 with my 6 month old baby, I was obsessed with this drink called Lemon Nana which was served in pretty much all the cafes there. It was a fresh lemonade which was taken up a notch by adding pureed mint to make the drink even more amazing. Hampi is all about exploring the historical sites on foot and this drink used to really refresh and energize me when we would stop by at a café to take a break.


So this lemonade is basically inspired from Lemon Nana and instead of regular sugar syrup, I have made ginger syrup here because I love adding ginger in my drinks, especially the citrus ones. Remember the Orange and ginger masala lemonade I shared last year? Well oranges are in season and you must try this drink especially coz Diwali is approaching and guests love innovative welcome drinks.

Whoever has tried it, can't stop raving about it. There are so many drink recipes on the blog which are all innovative, simple and delicious. Do explore the recipe index and give them a try!

 This drink is so easy and tastes so good!

You can make ginger syrup in advance and refrigerate for 3-4 days and even pureed mint with a touch of lemon juice will sit in fridge for 2-3 days. Then all you have to do is assemble the drink together. Love love love the spicy kick of ginger in the drink!


But before that you must rim your glass with salt. Makes all the difference in the taste and looks lovely too.



This minty lemonade pair well with appetizers like Ultimate Mexican loaded nachos, Classic      hummus, Tandoori Vegetable Tikka and Roasted Potato wedges and Zero oil Potato rosti.

Its a type of drink which you will make again and again!



Gingery, minty lemonade which is super refreshing, hydrating and totally delicious

Type: Beverage
Diet: Vegetarian
Serving: Makes 4-5 glasses

Ingredients

Ginger syrup
2 cups water
1/2 cup sugar
1+1/2 tbsp grated ginger

2 cups mint
Lemon juice

Method

Simmer water, sugar and grated ginger to simmer together in a pot over low heat for 10-15 minutes.

Once cooled, strain and reserve in a bottle and refrigerate.

Grind fresh mint leaves together and set aside with 1/2 tsp lemon juice and 2 tsp water and set aside.

Assembling the drink

First of all, rub a lemon wedge on the edges of glass and then dip the rim in salt.

Add ginger syrup till 1/4 th level of the glass followed by 2-3 tsp of pureed mint.

Squeeze lemon juice (about 1-2 tsp per glass).

Top with cold water/soda water and mix with the help of spoon or stirrer.

Garnish with a lemon wedge and mint leaves and add more ice if required.

Serve immediately.



If you give this recipe a go, don't forget to take a picture and tag #fascinatingfoodworld on Instagram.

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More recipes you can try out this Diwali

Strawberry and orange rabdi