Red Velvet Cake

I made this cake exclusively as a Valentines day special treat. It came out even better than expected and my husband said that it was my best ever home baked cakes. What more should I ask for!!

Ingredients

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon  vanilla extract

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour 3 cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely. Enjoy.

Dhokla

Last week we went to desi treat, which is a veg restaurant here in kuwait and was going through the menu when I heard my husband excitedly calling the waiter and asked him whether some neatly kept steaming cake like pieces of food kept on the snack counter was dhokla.The bearer said yes and he immediately asked for two servings. I had never tasted a dhokla in my life so my husband was super excited to describe it in detail. Seeing his excitement, I made a mental note then and there that I am definitely going to try it at home very soon.. Yesterday, I surprised him with my own dhokla preparation. He said that it was even more tastier than desi treat's dhoklas.. And I'm blushing even as I write this!!!

Ingredients

For Batter:
Bengal Gram flour / Besan/ Chickpea flour - 250 gms (1 & 1/2 cup)
Curd/Yogurt - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking/Baking Soda - 1/2 tsp
For seasoning to be mixed to the batter (to be added just before cooking)

Oil - 1 tbsp
Turmeric a pinch
Green Chili paste - 1 - 2 (or as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp (or lemon juice)
Eno - 1 packet (green colour fruit lime) + some more for sprinkling on the plate
(note: I dint know how much a sachet contains since I have a bottle so I assumed 1-1/4 tsp of Eno fruit salt)
salt to taste
For tempering
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves
Little water + Oil to be topped on dhoklas

Method

Mix first 1/2 cup curds with 1/2 water.
To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency.
Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour. If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming. To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.
Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes. The batter should be filled to only 1/2 as it is going to rise
After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
In a bowl, mix 3 tsp of water along with a tsp of oil. Remove the plate from the pan, pour the water and oil mix over the top. For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla. Enjoy.

Rava Upma

Trust me when I say that I am not a big fan of Upmas. But these days I make it often as my husband likes it very much. Watching him enjoying his upma has made me start a liking for it too. He sprinkles sugar on top and sometimes add a banana too and the ultimate result would be a yummy dish.

Ingredients

Rava  - 1 cup
Onion - 1
Green chilli -1
Ginger - 1 inch piece finely chopped
Water - 2 cups
Ghee - 3/4 tsp (optional - added for flavor)
Salt needed

   For the seasoning
Oil - 3 tsp
Mustard seeds -1 tsp
Urad dal - 3/4 tsp
Red chillies -1
Curry leaves - few

Method

Dry roast rava until it is hot to touch. If you have got ready made roasted rava, you can skip this step.

Chop onions, ginger and green chillies finely.
Heat 3 tsp of oil, add mustard seeds, when it splutters, add urad dal, red chillies and curry leaves.
When dal turns golden brown, add chopped onions, green chillies and ginger.
Saute until onions turn transparent.
Then add 2 cups of water, ghee and salt needed. Taste the water and check for salt.(if it is a bit salty, then it will become perfect after adding rava).
When the water starts boiling, reduce the flame to low, add rava gradually with one hand and keep stirring with your other hand.
Once the rava absorbs all the water, cover and cook on low flame for 6-7 minutes. Do not forget to stir in between.

Delicious rava upma is ready to be served.

Masala Dosa

Masala Dosa is the pride of every vegetarian. The sizzling hot dosa with its yummy masala mixture inside and a tasty filter coffee to top it up can cheer up any day in your life. If you have had it from restaurants only till now, you can make it at home from today onwards with this simple easy to make recipe.

Ingredients

For The Aloo Masala (makes Approx. 1 1/3 Cups)
1 1/4 cups boiled and peeled potato cubes
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp split urad dal
1 tsp finely chopped green chillies
7 to 8 curry leaves
1/2 cup thinly sliced onions
salt to taste
1/4 tsp turmeric powder
1 tsp lemon juice
a pinch of sugar
1 tbsp finely chopped coriander

Other Ingredients

1 1/2 cups readymade dosa batter
salt to taste
9 tsp butter for greasing and cooking

Method

For the aloo masala..
Heat the oil in a kadhai and add the mustard seeds.
When the seeds crackle, add the urad dal and sauté on a medium flame for 30 seconds.
Add the green chillies, curry leaves and onions and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the potatoes, salt, turmeric powder, lemon juice and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the coriander, mix well and cook on a medium flame for 1 minute.
Allow it to cool.
Once cooled, mash lightly with the back of the spoon and keep aside.

How to proceed
Combine the dosa batter, salt and a little water, mix well and keep aside.
Heat a tava /non-stick tava (griddle), grease it lightly with ¼ tsp butter, sprinkle a little water on it (it should sizzle immediately) and wipe off using a wet piece of cloth.
Pour ¼th of the batter on the tava (griddle) and spread in a circular motion to make a 175 mm. (7") thin dosa.
Smear 2 tsp of butter on the edges of the dosa
Spread ¼th of the prepared aloo masala evenly over the dosa using a spatula and cook till the dosa turns golden brown in colour.
Fold over while pressing it lightly, using a spatula to make a flat roll.
Repeat with the remaining ingredients to make 3 more dosas.
Serve immediately with coconut chutney.

Pasta Frittatta

This is a tasty snack recipe which can be made from leftover pasta. It is an extremely tasty and filling recipe and can be made very easily. My little kid who likes everything made with eggs is its loyal fan.

Ingredients

4 large  eggs
40g Parmesan cheese, plus extra to serve
salt
Freshly ground black pepper
400g leftover cooked pasta
extra virgin olive oil

Method

Preheat the oven to 200°C/400°F/gas 6. Beat the eggs in a large bowl, then finely grate in the Parmesan. Season with a little salt and a good twist of pepper. Whisk well, then stir in your pasta.

To cook the frittata, heat 3 tablespoons of oil in a 26cm non-stick ovenproof frying pan over a medium heat. Add the frittata mixture and cook for about 5 minutes, or until crisp underneath, then place in the oven for another 5 minutes, or until firm. Carefully flip the frittata onto a large plate, then slide it back into the pan and return it to the oven for a further 5 minutes, or until crisp underneath. Serve with an extra grating of Parmesan.

Macaroni pasta with Bechamel

I first tried this dish at pizza hut and became instantly in love with it. Hence, the search for the ingredients and recipe began. That is when I realized that this is one of the easiest of pasta recipes which can be made in no time with the least of ingredients. Everyone liked it at home. So why dont you try it next?

Ingredients

2½ cups macaroni pasta
2 tablespoons vegetable oil
1 large onion or 200 g, diced
1 capsicum
1/2 tomato
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup bechamel sauce ( I used homemade but we get maggi mix too)
1 cup mozzarella cheese or 100 g

Method

Cook the macaroni pasta according to packaging instructions. Drain and cool under cold water then set aside.
Heat the oil in a sauce pan and sauté onions and capsicum for 2 minutes then add tomato and fry for 1 minute.  Season with salt and black pepper, stir and set aside.
Pour 2/3 quantity of the béchamel sauce into the cooked macaroni in a mixing bowl and mix to combine the sauce and the pasta well. Arrange half the quantity of pasta mixture over the bottom of an oven dish.
Arrange the prepared veg mixture over the pasta in the same oven dish then top with the rest of pasta mixture.
Spoon the rest of the béchamel sauce over the pasta and top with Mozzarella cheese.
Bake in a 190°C preheated oven for 15-20 minutes or until top becomes golden in color.

Microwave Pasta

Till now I have only made pasta in the traditional way, by cooking it in boiling water on the stove. But this is an easy less messy job of making pasta and the taste also is pretty much the same. So try this , save time!

Method

Get a microwave safe bowl and add 1 cup of pasta in it.
Add water to the bowl so that pasta is a couple of inches deep. Remember that the pasta will grow in size, so be sure to have enough water. You can always drain out the extra if you add too much.
Place the bowl on top of a plate and put it in the microwave just in case any water spills over.
Take the suggested cooking time from the pasta box and add 3-4 minutes. Check on the pasta when it's done and sample a piece or two.
If the pasta is at desired doneness, strain the pasta over the sink. If it’s not at desired doneness just put in the microwave for a few more minutes.
Place the pasta on a plate or in a bowl and add whatever sauce you would like. Enjoy!

Cinnamon hearts

This is a very easy but absolutely tasty tea time snack. Usually rolls are made with the same dough and filling. But for easy sake, I usually mix it together and bake it in cup cake moulds. The taste would be same as that of the rolls but the procedure is much easier.

Ingredients

Dough

2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
3⁄4 cup milk

Filling

4 tablespoons butter
1 cup brown sugar or 1 cup white sugar
3 teaspoons cinnamon

Method

For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
In a large bowl mix together flour, sugar, baking powder, and salt.
Cut in softened butter (sometimes your hands are the best tools).
Stir in milk to form a soft dough. Now add the filling to this dough and knead well.The outcome would be a rough kind of uneven mixture. Take a ball out of it and set it firmly on a heart shaped cup cake mould and bake it for 20 minutes at 400 degree. Enjoy it for tea or breakfast.

Khajuri

This is a very easy snack that can be made in a jiffy. It can be rightly called as 'Childs Play'. This is a perfect teatime snack and the most commonly made snack in my home too. I prefer it to be very crispy. So I sometimes add a little bit of rice flour in it.

Ingredients

1 cup refined flour
1  cup semolina
1 cup sugar, powdered
1/2 cup milk to knead
1/4 tsp salt
1/2 cup ghee, melted
Oil for deep frying

Method

Mix the flour, salt and soojee and rub the ghee into it.
Add the sugar and knead into a stiff dough with the milk. Keep aside covered for 15 minutes or so.
Break into small pieces and roll into rounds. Press softly on the muddle of each bslls to get a perfect flat round shape.
Deep fry over medium heat and serve hot or cool and store in an airtight container.

Nankhatai

Nankhatai is an Indian short bread cookie that is very easy to be baked and tastes truly yummy. I had eaten it a lot during my childhood days when my dad used   to bring it for us from bakeries. They are usually made during the time of festivals. It is very crisp, yet so soft that the minute you put them in your mouth, they just melt away. It can be made and stored in airtight containers.

Ingredients

All purpose flour - 1 and 1/2 cup
Gram Flour - 1/2 cup
Semolina  - 1/2 cup
Ghee - 1 cup
Powdered Sugar - 1 cup
Cardamom powder- 1 tsp
Baking powder - 1 tsp

Instructions

Measure all the ingredients and keep them ready.
Sieve Maida, Besan and baking powder.
In bowl mix all the dry ingredients, maida, Besan ,Sooji and Baking powder.
To make the dough, in a big flat plate or bowl add powdered sugar and ghee and mix well for around 5 minutes.
Add the dry ingredients and elaichi powder to the ghee and sugar mixture and knead into soft dough.
Make small balls and flatten them by pressing them gently between your palms and place them on a greased baking tray. This recipe makes approximately 19-20 big sized cookies . It varies depending on the size you want to make.Preheat the oven at 200 degree C for 10 minutes.
Place the baking try in the oven at 180 degree C for 15 – 20 minutes.
Once they are out from the oven they will be soft, so avoid touching them.
Let them cool down completely after which  they are ready to serve.

Masala Pori (Crispy Puffed Rice Snack)

This is a super easy dish to be prepared and it can be done in less than 10 minutes. I always have it prepared at home, so that when ever I feel like eating something, I snack on this. It is delicious and is low in calories

Ingredients

1/4 kg - puffed Rice
1 cup - Peanut
1 cup - roasted gram
2 - Garlic Cloves
1 tsp - Mustard Seeds
10 - chilli
Curry leaves - a few
3 tsp - chilli powder
1/2 tsp - Turmeric powder
1/2 tsp - asafetida
1/2 tsp - Garam Masala
Salt to taste
3 tbsp - Coconut oil

Method

Clean the puffed rice and crush the whole garlic without peeling the skin.
In a large frying pan, add coconut oil and season with mustard, curry leaves and chillies.
Now add garlic and fry for a while and add groundnuts, roasted gram, chilli powder, turmeric powder, garam masala and salt and saute for a min.
Finally add the puffed rice to it and mix quickly and remove from fire immediately and transfer to another vessel.

Madhura Seva

I adore this sweet snack which is very famous and commonly made in all malayali homes. I have a special attachment to it because this was my grand dad's favourite snack. I still remember how he used to keep jars of cashew nut and madhura seva in his coveted cupboard and present it to us when we go to visit him during our vacation times. He left this world 5 years ago and even now I cherish the beautiful moments I had with him. He was truly a very special person in my life. He would definitely smile at me from his abode for making this! Love you Appacha.
Try this recipe.

Ingredients

Gram flour -2 cups
Sugar -3/4 cup
Salt - a pinch
Water

Method

Mix salt and gram flour. Slowly add warm water to this and make a smooth dough. Knead the dough for a minute. Heat oil in a pan. Press the dough through a mould into hot oil and fry it till golden brown.Remove from oil and let it cool.
Dissolve the sugar in 1 1/4 cups of water.Boil the syrup till one thread consistency is reached.
Add the fried seva into this and mix well .Allow them to cool.When it completely cools store them in airtight containers.

Egg Sandwich

This is a very easy and truly yummy sandwich recipe. I got the recipe from my mother. She rarely makes sandwiches and I can remember ony two sandwiches that she used to make. One is a mint chutney sandwich and the other one is this. She makes this perfectly well and I only hope that I do justice to her recipe.

Ingredients

8 eggs
1/2 cup mayonnaise
1 teaspoon  yellow mustard
1 Tomato sliced
1/4 cup chopped onion
Salt and pepper to taste
2 Green chilly
Oil as needed
Multigrain bread slices

Directions

Saute Onions and green chilly in Oil and add tomatoes. Stir for 2 minutes. Now break open the eggs and pour it into the onion tomato mixture. On low heat, scramble the eggs. Add Salt.
When it becomes dry, serve it into a bowl.  Stir in the mayonnaise and mustard. Season with salt and pepper. Stir and fill it between sandwiches. I chopped multigrain bread into round circles and made discs with it and filled it with egg filling for a better visual appeal. You can just fill it between bread slices.

Turkey Caesar Sandwich

By now, I've tried many dishes with Turkey. So why not a sandwich too!! Here is an extremely simple and easy to make sandwich recipe..It can be eaten as a breakfast dish or as a tasty tea time snack. The cheese and turkey blends together really well to give a truly yummy lip smacking experience. Enjoy.

Ingredients

1 tablespoon  Parmesan cheese
2 tablespoons light mayonnaise
2 teaspoons freshly squeezed lemon juice
1 dash Chicken spread
Salt and ground pepper
2 slices multigrain bread
1 tbsp tomato sauce
2 or 3 leaves green cabbage
3 ounces thinly sliced canned turkey

Directions

In a small bowl, combine Parmesan, tomato sauce, mayonnaise, lemon juice, and chicken spread; season with salt and pepper. Spread on both bread slices.
Break cabbage into small pieces; layer half on 1 slice of bread. Top with turkey, remaining cabbage, and bread.

Avocado Beef Burger

This is the era of burgers and fast food. Too much of such junk would create many health hazards in the future. But a treat once in a while is quite acceptable, especially when we are making it at home. Enjoy this avocado beef burger recipe.

Ingredients

1 lb ground beef
1 large avocado
1 tablespoon green chili pepper, diced
1 egg, slightly beaten
1⁄4 cup green onion, chopped
1 teaspoon fresh lemon juice
1 teaspoon minced garlic
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
Hamburger bun
4 -6 teaspoons butter, melted
tomatoes
onion (optional)
mayonnaise

Directions

Take the avocado and slice in half, remove the pit and peel each half.
Sprinkle fresh lemon juice over each half of avocados. Slice one half of avocado and set aside.
In a medium bowl, take other half of the avocado and mash with a fork.
Add chili peppers, egg, onions, minced garlic and salt and pepper. Stir to combine.
Add ground beef to the mixture and combine well.
Shape into 4 beef patties.
Chill in ref. for 10 minutes.
Heat  a skillet. Pan fry hamburger patties until no longer pink inside.
Butter each hamburger bun and toast on the top shelf of a grill or in the oven on broil.
Mayonnaise each hamburger bun and top with hamburger, tomato, slice of avocado and onion (opt).
Serve with french fries , or potato chips or one of your favorite snacks.

Vazhakka Bajji (Raw Banana Fritters)

I had some batter left over from the mirchi bajjis that I made yesterday. So I thought I'll make vazhakka bajjis since I havent posted its recipe in my blog yet. This is quite a filling snack and a tasty one too. Serve it with chutney or ketchup.

Ingredients

Vazhakkai/ Raw plantain - 1
Besan/ kadala maavu - 1/2 cup
Rice flour - 1/4 cup
Corn flour (optional) - 1 tsp
Cooking soda - 3 pinches
Asafoetida - 1/8 tsp
jeera - 1 tsp
Red chilli powder - 1 tsp
Salt and water - As needed
Hot oil (optional) - 1 tblsp
Oil - for deep frying

Method
In a mixing bowl, mix gram flour, rice flour, red chilli powder, cooking soda, asafoetida, salt, corn flour and hot oil if using, ajwain or jeera. Add water little by little and mix well with a whisk and make a thick batter. The batter should easily coat the vazhakkai, not too thick.
Peel off the skin of the plantain with a peeler or if you are comfortable with a knife. Slice them thin or medium thick as you wish using knife or a slicer. Keep it immersed in water until use. Heat oil in kadai side by side. Take it out from water, drain the water as much as you can, dip and coat the vazhakkai and drop carefully in hot oil.
Fry them both sides until golden brown. Adjust the heat now and then to avaoid fuming of oil Also using the ladle keep pouring the hot oil over the bajjis as its getting cooked to make it puff nicely. Drain in paper towels.

Aval Puttu

I tried out a few Aval recipes today on the sudden realization that I havent posted any aval recipes in this blog except an Aval vilayichathu which I posted a long time ago. Aval is the easiest available ingredient and can be turned into yummy dishes in no time at all. Try this Aval Puttu today.

Ingredients

Aval (Poha) – 1 cup
Jaggery – 1/2 cup
Coconut gratings – 1/4 cup
Cardamom Powder – 1/2 teaspoon
Raisins-1 tbsp
Ghee – 4 teaspoon

Directions

Dry fry the poha in a kadai till it turns light brown. Cool and grind it to a fine powder. Put this powder in a big bowl and sprinkle little warm water and mix well. If you hold the flour in your palm and press, it should be like a ball and put it back, it should fall loosely like puttu flour. Keep aside.
In another vessel, put the jaggery and add ¼ cup water and bring to boil. Remove and strain it. Again put it back on the stove and allow to boil for five minutes or till reaches one string consistency. Add coconut gratings and the poha powder and immediately switch off the stove. Mix well. Add cardamom powder, Raisins and ghee and once again mix well. Keep it covered for atleast half-an-hour. Garnish with scraped jaggery and banana slices.

Aval Sharkkara Nanachathu

There is nothing regal in it. Its the simplest of a breakfast or teatime dish which is very common in south india. It tastes awesome when served with sliced bananas. You can add a little bit of ghee before serving for an added flavour.

Ingredients

Aval / thin brown rice flakes-1 3/4 cup
Coconut (grated)'1 cup
Jaggery / sharkara-1/2 cup
Sugar-1 teaspoon
Roasted sesame seeds-1 teaspoon
Cardamom powder-1/4 teaspoon
Dry ginger powder-a pinch
Cumin powder -a pinch

Method

In a plate or bowl, add all the above mentioned ingredients, and mix well with your hands. 
Crush and mix with your hands nicely till you find moisture from coconut and jaggery.  Keep mixing until everything gets mixed well.  This will take about 3 – 4 minutes, depending on the quality of coconut.  Enjoy!

Carrot Bajji

This is purely an experiment from my side. I tried it out with the aim of making my little kiddo eat a few carrots. It is not as tasty as an aloo bajji or mirchi bajji, but it is okay to have as a once in a while tea time snack.

Ingredients

2 medium size Carrots
1-1/2 cups besan
1 tbsp rice flour
1/6 tsp baking soda
1/6 tsp asafoetida
1/2 tsp red chilli powder
1/4 tsp Cumin powder
1/4 tsp Turmeric powder
Water for making batter
Salt to taste

Instructions

Slice the carrots into thin round slices. Put them in water, till the time you prepare the batter. Take a big bowl and mix in besan, rice flour, baking soda, asafoetida, Cumin powder, Turmeric powder, salt and red chilli powder. Gradually add water to make a medium consistency batter. Put few carrot slices in prepared batter and coat them very well from all the sides.

Heat good amount of oil in a frying pan. Carefully drop the coated carrot slices into hot oil and fry on a medium flame by flipping over, till the cartot bajjis turns golden from both sides.

Drain on kitchen paper towels and serve it with chutney.

Caramel and Apricot Jam Bakes

I am super proud!! Though visually it looks quite regal, very less effort is put for it. It can be made very easily with the least of ingredients. It can be a tasty breakfast recipe, a teatime snack and can be even considered as a sweet dessert.

Ingredients

3½ cups plain flour
¾ cup butter chopped
1 cup icing sugar
1 cup Cream
1 egg
1 teaspoon baking powder
1 cup apricot jam
1/4 cup caramel sauce
Caramel or chocolate syrup for garnishing

Directions

Add flour, butter, icing sugar, cream, egg and baking powder in a bowl of electric beater. Beat for 3-4 minutes or until mixture is smooth.
Divide dough into half, carefully roll out 1 portion of pastry on baking paper and refrigerate for 15 minutes.
Press the remaining portion into a 28cm round baking tin. Then spread apricot jam evenly over pastry. Now pour some caramel sauce on top.
Cut rolled chilled pastry with sharp knife then arrange on top of fruit jam and caramel sauce in a diagonal lattice pattern. Bake in a 180°C preheated oven for 30–35 minutes or until golden.
Cool in tin then cut into squares or fingers. Garnish with carsmel or chocolate syrup and serve.