• 2 1/2 cups All purpose flour 
• 3/4 cup Milk
• 1 tbsp Yeast
• 1 tbsp Sugar
• 1 tbsp Butter / 2 tbsp Vegetable oil
• 1 tsp Baking powder
• Salt 

• 200 gms Bonless Chicken
• Salt
• 1/2 tsp Pepper powder
• 3/4 cup all purpose Flour
• 2 tbsp Gochujang Korean Chilli paste *
• 1 tsp honey
• 1/2 tsp soy sauce
• 1 tsp Vinegar
• 2-3 Garlic cloves, finely chopped
• 1 tsp Ketchup
• Cucumber and Purple Cabbage Julienned 
• Sesame seeds

1. In a beaker, combine slightly warm milk add sugar and yeast, to which add the butter and give it a mix and set aside. 
2. Next, in another bowl all the dry ingredients like the flour, baking powder and salt. Now pour the wet mix to the dry ingredients and combine well to form a smooth dough. Cover and set aside to rest the dough for 60-90 minutes or until doubled in size. 
   
   
   
3. Scrape the dough onto your clean work surface and knead well. Make equal sized balls and flatten them into a 4 inch oval shape. Alternatively, you may flatten the whole dough and cut into equal shapes bun using a cookie cutter.
4. Slightly brush half of the inside of the bun and fold into half. (Brushing with oil help to open the bun easily once steamed)
5. Transfer the bun onto a square piece of baking paper and to make sure you have a smooth surface on your bun, slightly roll over the bun using a roller. And place them onto a tray and do the rest of it similarly.
   
   
   
6. Place the Bao buns into your steamer and allow to steam for 12 minutes and after the 12 minutes switch off the flame and allow the bun to stay in the steamer for 5 minutes before you open the lid.
   
   
   
7. Cut your boneless chicken into tiny cubes and and marinate them in salt and pepper.
8. Next coat them in flour and then dip in cold water and again dip in flour and then place them onto your air fryer and spray oil all over. Allow to air fry at 200 for 20 minutes (flipping or shaking your airfryer in between).
9. In a small saucepan combine the gochujang, soy sayce, honey, vinegar, garlic, and ketchup and a dash of water and bring it to an oil and set aside. 
10. Combine the sauce with the crispy air fried chicken. 
11. Once your Bao buns have cooled slightly, open the bun gently and spread the sauce inside the bun and place your veggies and the Korean fried chicken. 
    
    
    
12. Sprinkle sesame seeds and enjoy warm! 

• 1 1/2 Cups Rolled Oats
• 1 cup Dates (pitted) preferably the wet types like khalas, sukkari etc
• 3 + 3 tbsp Chia seeds and Flax seeds (powdered)
• 1/3 cups Almond 
• 1/3 cups Cashew 
• 1/3 cups Pumpkin seeds
• 2 tbsp Peanut Butter
• 1 tbsp Honey, optional
• 1/2 tsp Vanilla extract
• A pinch of salt
• 50 gms Dark Chocolate 
• 50 gms Semi sweet Chocolate Chips, optional 
• 1 tsp Coconut Oil 
• Freeze dried Strawberries, for garnish (optional)

1. In a pan, slightly roast rolled oats, almond, cashew, pumpkin seeds.
2. Next in a food processor, add your pitted dates the roasted oats and nuts, and the rest of the ingredients and pulse well until desired consistency.
   
   
   
3. Next, in a tray, line it with a parchment paper and add in the oats mix and flatten using a spatula and allow to freeze for half an hour. 
   
   
   
4. Whilst at that, prepare the chocolate ganache, by mixing the chocolates and coconut oil by double boiling and pour over the mix and add in the freeze dried strawberries (optional) and place in the freezer for about 5-10 minutes.
   
   
   
   
   
   
   
   
   
5. Enjoy once the chocolate ganache harden and slice them into bars and wrap them up separately using the butter papers and store in the freezer for months! The energy bars stays fresh in room temperature upto 3-4 days. Enjoy! 

• 1 1/2 cup Whole Oats
• 1/2 cup Moong dal
• 1-2 tbsp Ghee
• Hing/ Asafoetida, a pinch
• 1 tbsp Olive oil or any neutral oil
• 1 Onion, chopped finely 
• 1 tbsp ginger garlic paste
• 1 cup Button Mushrooms, sliced
• 1 Carrot, small, chopped
• 1 cup Broccoli, chopped roughly 
• 1/4 cup Frozen Corn
• 150 gms Boneless Chicken, sliced into small thin strips
• 1 tsp Jeera/ Cumin
• 1 Sprig Curry leaves
• 4-5 cups Water
• Salt, as required 
• 1 tsp White pepper
• 1/4 tsp Turmeric powder
• 1/2 tsp Red Chilli powder
• 1-2 Green Chillies, optional 
• Coriander leaves, finely chopped for garnish 
• Lemon slice, for garnish

1. In a pressure cooker wash the moong dal and add it into the pressure cooker and add in the oats and add salt as required. Pour in around 3 cups of water and allow to cook on medium high for 2 whistles. 
   
   
   
2. In a large heavy bottom pan, pour the ghee and splutter the cumin, and a pinch of hing and add in the curry leaves. 
3. Next add in the ginger garlic paste and add in the chopped onion and sauté well. 
4. Next add in the chicken slices and add salt and pepper as required and cook well for around 4-5 minutes.
5. Next, pour a little olive oil and add in the veggies and cook well and finally add in your spices and the cooked mushy oats and moong dal. 
   
   
   
   
   
   
6. Add in some more water for the desired consistency and salt as required, pepper and finally add in a squeeze of lemon and ghee (if required).

• 200 gms Hazelnut (dry roast in oven at 160 deg C for 8-10 minutes or in pan on low flame for 10-15 minutes or until fragrant) *
• 1 tbsp Flax seeds 
• 150 gms Chocolate of your choice (preferably dark chocolate)
• 2-3 tbsp Brown Sugar (optional)
• 2-3 tbsp Extra Virgin Olive Oil
• 1 tsp Vanilla Extract 

1. Roast the hazelnuts and grind all the ingredients in a mixer grinder.
2. Store in refrigerator and enjoy upto a month! (That is if it lasts that long 😆)

• 1 Large Eggplant, cubed 
• 2-3 Pita Bread, cut into small squares 
• Olive oil
• Salt 

• 1 cup Low fat Yogurt* 
• 1 tbsp Tahini
• 1 small clove of Garlic, minced 
• Salt 

• 1 tbsp Butter 
• 1/2 Onion, chopped 
• 1 small Clove of Garlic, minced 
• Salt 
• Tamarind , Half a lemon sized (soaked in  1/2 cup hot water) 
• 1 tbsp Tomato Paste 
• 1/4 tsp Cayenne pepper or Paprika 
• 1 tsp Honey 

• 1/2 cup Cooked Chickpeas 
• 2-3 tbsp Pine nuts/ Almonds**
• Parsley, chopped 

1. Cut the pita into squares and toss it in some olive oil and salt and toast/ bake the Pita Bread in the oven for 10-15 minutes until crisp and brown in a preheated oven at 190 deg C. 
   
   
   
   
   
   
   
   
2. Next, toss the cubes eggplants in some salt and olive oil and bake/ air fry for 25-30 minutes until golden and crisp with the insides tender. 
3. 
   
   
   
   
   
4. Make the sauce by mixing the ingredients under yogurt sauce and set aside. 
5. Next, take a small sauce pan and melt the butter and fry the nuts in the butter and set aside, now to the same butter add in your chopped onion, salt as required and sauté well.
6. Add in the minced garlic, soaked tamrind water/ pulp, mix well and once started to boil, low the flame and add cayenne pepper/ paprika and a dash one honey to balance the acidity. Switch off the flame when you scrape the saucepan with a spatula, the sauce stays seperated.
7. Finally, to assemble, take a large serving plate and first add in a layer of the toasted pita, then the air fried eggplants, top it with the tomato gravy (add once cooled), next pour in the yogurt sauce, cooked chickpeas, more toasted pita (for added crunchiness), pomegranate seeds, fried nuts and finally garnish with finely chopped parsley.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
    
8. Enjoy immediately!

Instructions:

1. Preheat your oven to 180°C. 
2. Line an 8x8 inch baking pan with baking paper or spray with cooking spray and set aside.
3. Add nut butter, mashed banana, flaxseed and vanilla extract to a large mixing bowl and combine.
4. Add rolled oats, baking powder and salt to the bowl with the wet ingredients and stir to combine.
5. Fold in the chocolate chips.
6. Transfer to prepared baking pan and smooth out the top with a spatula. Sprinkle chocolate chips on top.
7. Bake for 20-25 minutes or until golden brown on top and toothpick inserted comes out clean.
8. Allow the bars to cool completely in the pan before cutting into squares and serving.

• 1 1/2 ripe Avocado
• 2-3 tbsp Peanut Butter (unsweetened)
• 2 tbsp Hung Curd
• 3-4 tbsp Honey
• 1/2 Vanilla Essence / Extract
• 3 tbsp Cocoa powder (unsweetened), levelled
• 75 gms Dark Chocolate (unsweetened )
• Berries 

1. Just blend all the ingredients in a food processor and Serve cold or as it is.
2. Pipe the mousse into ramekins or a large desert jar topped with strawberries, blueberries or any of your favorite berries and enjoy!

• Iceberg Lettuce
• 250 gms Boneless Chicken, minced
• 3 Garlic cloves, finely chopped finely
• 1 small piece Ginger, chopped finely 
• 1 medium Onion, chopped finely 
• 1/2 Red Capsicum, thinly sliced
• 4-5 Mushrooms, chopped
• Vegetable oil/ Olive oil
• 8-10 Cashews, chopped
• Spring Onions, to garnish 

• 2 tbsp Soy Sauce
• 1 tsp White Vinegar
• 1 tsp Honey
• 1 tsp Hot Sauce
• 1 tsp Red Chilli Flakes 
• 1 tsp Red Chilli paste, optional (for extra spicy)

1. In a small bowl, mix the sauces under the Sauce mix and set aside.
2. In a pan, sauté chopped onion in some vegetable oil or olive oil. Once translucent, add finely chopped ginger and garlic. 
3. Add chopped mushrooms and sauté on high.
4. Make a well in the middle of the pan and add the minced meat and mix the chicken vigorously so that the chicken doesn’t cook as a clump.
5. Half way cooked, add the sauce mix and mix well and cook on high flame. 
6. Next garnish with spring onion, red capsicum and chopped cashews.
   
   
   
7. Place each washed and dried lettuce leaf on the plate and top each lettuce with the prepared chicken filling and serve.
8. Wrap it anyhow you like and pop it into your mouth, the crisp of the lettuce and the flavors will burst in your mouth.  

Anything healthy and delicious is game for me. I love how easy and versatile this Oats Pancake recipe is. With a handful of basic ingredients found at home, you can easily make these pancakes at home. My favorite add ons are fresh fruits, especially blueberries, strawberries, kiwi and honey while for my girl it's always her favorite chocolate chips with chocolate sauce.

Like I said that these Pancakes are versatile, I added my own touch by caramelizing just ripen robust bananas in a caramel sauce, ohh boyy they are sooo good!! This was completely spontaneous, I usually don't do these extra sauces, unless it's for some special occasion. But this one is such a keeper! I know the pictures don't look that tempting, but the truth is they dont do justice to how yum the sauce is that goes so well with theseoat pancakes.

These pancakes make a great lunchbox idea for kids, they are yummy and healthy too. I was first treated to these yummy goodies when  my friend cum relative invited me to her home for breakfast and I was wowed by how easy yet yummy they were and I couldn't clearly make out that it was prepared using something like oats that is fibrous yet very difficult to convince the kids to eat. Such a great idea! Thanks Buraida for introducing Oats Pancakes to me. <3

If you are in a hurry these pancakes are the best as they can be completely made directly in a blender or made using a hand held blender like I did. So much less dishes to wash and directly pour the batter to the butter greased pan and voila! So easy peesy! Let's see how it's made...

Ingredients :

For Caramelized Banana Slices

Instructions:

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

Ingredients:

Instructions:

Notes: