Some mornings, you need something to just grab and go. I made these last night and left them in the fridge because I knew I probably wouldn’t get time in the morning. These are made with oatmeal, toasted coconut, chocolate chips, peanut butter, honey, flax seeds and almonds. #energybites #snacks #foodphotography #foodblogger #foodie #sweets #breakfast #instagood #instafood
Here’s the recipe:
- Oatmeal, 1 cup of raw steel cut oats (don't use flavoured oats)
- Toasted coconut, half a cup (preferably unsweetened)
- Chocolate chips, half a cup
- Peanut butter, 2/3 a cup
- Honey, half-2/3 a cup
- Flax seeds, ground to a powder, quarter cup
- Almonds, crushed finely or powdered, quarter cup (I used powdered)
- Vanilla extract - 3 tablespoons
- Mix all the above and let it sit for about 10 minutes.
- The consistency should be that it mixes well and can hold, if needed, you can add more peanut butter to help the hold.
- Make little round balls with the mix.
- Sprinkle some more toasted coconut flakes on them.
- Put it in the fridge for at least 15-20 minutes before serving. (After you can just keep it in the ridge and take them out when you're ready to eat them).
It’s always about balance in Tamil dishes. There are a variety of different dishes that cater to different tastes – this is a great tangy side dish to accompany any meal. I really enjoy it with veggie dishes. It’s quick, simple, and adds a pop of colour to dishes (good to make when you’re entertaining).
- Raw Green Mango - 1, grated
- Ginger - thumb size, grated
- Coconut - two tablespoons
- Shallots - Diced finely, 3-4
- Lime/Lemon - Juice, 1-2 teaspoons
- Sugar - brown
- Mix grated raw green mango, grated ginger, shredded coconut, shallots and salt in a dish. Squeeze some lemon juice over the dish.
- Add half a tablespoon - 1 tablespoon of brown sugar and mix. (The amount depends on how sour your mango is, if it is ore sour, add a little bit more brown sugar).
- Coriander leaves (malli)
- Red Onion
- Green Chillies
- Grated Coconut
- Remove the stems from the coriander leaves and keep only the leaves.
- Finely chop the leaves, onion and green chillies.
- Mix together, add a tablespoon of grated coconut and mix.
- Add lemon juice, mix. Adjust for salt.
- Serve and enjoy.
My mom’s fish curry is the best. I’m not a big fan of fish, but I’ll eat this any day. The fish she usually uses is maangkani paarai. #eelamflavour #fishcurry#homemade #tamil #tamilfood #foodie#foodphotography #foodblogger #spices#spicyfood #curry #momscooking