A luscious, warm, rich, and creamy dish filled with fruity flavors and warm spices. The classic combination of mango and cardamom shine bright in each bite of this delectable Mango Berry Bread Pudding. Perfect for breakfast, brunch, dessert, or any special occasion!
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This French Toast Casserole is the perfect breakfast or brunch recipe that will be a hit with any crowd. A beautiful, crisp top, with a custardy middle and a sweet layer at the bottom that acts as the syrup topping.
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One of my very good friends, Diana, has a plum tree that produces an abundance of plums every year. One of my favorite memories is when Sanaya was just over a year old, we had gone to her house and she let us pick plums in her backyard. We had so many plums in our hands, I had walked away to put them in a basket. When I came back, Sanaya had eaten half a plum (most of the juice was around her mouth and on her clothes) and was holding another she was getting ready to dive into. It was one the best afternoons ever!
We are a fruit loving family and we don’t discriminate (well, unless it’s mangoes – then everyone has to fend for themselves while I devour them). At any given time, there’s always fresh fruit in the house and I love that my girls share mine and hubby’s love for them. In honor of Diana’s plum tree (which I heard may not be around much longer and I almost cried), I got creative and added a little spice spin to these crumble bars.
I love this recipe because it is so easy to come together. For the filling, I stayed true to Salted Mint‘s filling. I tried out a few different variations but I love this one the best because it is simple, adds the warmth of star anise and cinnamon and tastes amazing!
For the crumble, I added hints of ginger and cardamom (I seriously felt like I could call this a Chai Spiced Plum Crumble because of the similar spices used). And the best is I can use the same mixture for the crust and crumble!
For the oats, I used old fashioned oats and mixed it by hand. You can absolutely pulse it in a food processor until you get a crumbly mixture.
I don’t think anyone can stop eating just one bar! These are so crumbly, flaky, sweet, tart, and have just a little hint of spice which just warms your insides up!
This recipe makes about 16 squares in a 8×8 baking pan.
To store, place in a sealed container and keep in fridge for up to 1 week or in freezer for up to 2 months.
Keep the skin on the plums! I wasn’t sure about this when I first started experimenting but it just becomes a part of the jam and you can’t even notice it!
From my kitchen to yours, I hope you enjoy these delicious plum crumble bars!
Here are the tools I used for this recipe:
Aloo parathas are a standard in any Indian household, especially for breakfast/brunch on the weekends. Traditionally a Punjabi dish, it is popular amongst everyone for its taste, and the nostalgic reminder of home. Continue reading “Aloo Paratha Yum “
Growing up, one of my favorite North Indian dishes has always been Chole. Whether we were eating at a wedding, an Indian restaurant, or requesting it as my special birthday dinner, Chole has always been a constant and a comfort in my life. The aroma of it freshly made in the air, just pulls at you.
There are so many different versions of making this recipe based on where in North India you are. Sometimes, even in the same region, recipes differ vastly from home to home. I prefer mine to have a thick red gravy, which is best achieved I’ve found by adding an abundance of tomatoes (and I really mean A LOT) and spices. The best part is that this dish is such a classic, you can never go wrong. Serve it hot with rice, naan or Bhatura and be prepared to be wowed!
From my Kitchen to yours, I really hope you enjoy this.
1 c dried chickpeas, washed and soaked overnight (at least 4 hours)
1 ½ c water
1 Tbsp Olive or Avocado Oil
5 cloves garlic, minced
1″ ginger, grated
1 large yellow onion, finely chopped
3 med-large tomatoes, finely chopped
1 ¾ c tomato sauce
2 tsp cayenne pepper (or to taste)
2 tsp coriander powder
1 Tbsp Chole Masala
1 tsp aamchur (dry mango) powder
1 ½ tsp cumin seeds
2-3 bay leaves
½ tsp peppercorns
1″ cinnamon stick
cilantro to garnish
1. Start the instant pot on sauté mode. Add oil and let it heat up.
2. Add cumin seeds and let them splutter. Add in the cinnamon stick, peppercorns and bay leaf. Sauté for 30 seconds.
3. Add ginger and garlic and sauté for another 30 seconds.
4. Add in the onions and sauté for 3-5 minutes until they turn translucent and start shrinking.
5. Add in the tomatoes, cayenne pepper, coriander powder, chole masala, and salt. Cook for 2-3 minutes until the tomatoes start softening. Add in the tomato sauce and cook for another 2-3 minutes.
6. Drain the water from the chickpeas and add them to the instant pot. Mix well with the gravy and cook for 2-3 minutes.
7. Add in the water and mix well. Turn off the instant pot, cover with vent to sealing position and change setting to manual/pressure cook for 40 minutes.
8. When the instant pot beeps, do a 20 minute NPR (natural pressure release). If the pin has not dropped at this point, release the pressure and open the instant pot.
9. Change setting to sauté, add in the aamchur powder and let boil for 3-5 minutes. Taste and adjust for salt.
10. Garnish with fresh cilantro and serve hot with rice, naan or bhature.