Butterscotch Blondies with Pecan Nuts

It's been long since i updated my blog. I haven't posted anything in the blog for a while. When Lubna of  " Yummy Food " asked me to do a guest post for her Christmas baking series i immediately told yes. Thank you Lubna for giving me this wonderful opportunity. She has a wonderful blog and i always admire her passion towards blogging. She is very good friend of mine and we became friends through blogging. When we were staying in the same apartment in Bangalore, we used to go out together, have lunch together and also we used to go out for reviews along with my other blogger friends Satrupa Dash and Deepasri Deb. We four often have potluck together. I remember how fun filled those days where. I miss you all guys.

Ok now coming to today's post, i m going to share a simple baking recipe of Butterscotch Blondies with Pecan nuts. Blondies are like brownies without cocoa and contains brown sugar but substitutes vanilla for cocoa. Like brownies, blondies also have other flavourful additions like nuts, desiccated coconut, chocolate chips etc.

Please do check for the recipe of Butterscotch Blondies at Yummy Food.

Garlic Rice / Poondu Saadam / Lunch Box Recipes / Variety Rice Recipes

Do you love garlic? Then this is a must-try recipe. Today I'm going to share one of the south Indian variety rice recipe called Garlic rice / Poondu Saadam. This is very tasty and flavourful rice. If you have any leftover rice then make use of it and pack a quick lunch.

↓Click for the video Recipe ↓

Ingredients

• 2 cups of cooked rice
• 8 or 9 cloves of Garlic
• 3 Dry Red Chillies
• 1/3 cup of grated Coconut
• 2 tbsp of Oil
• 1 tsp  Mustard seeds
• 1 tsp Urad dhal
• Few Curry leaves
• Salt to taste

Method

• Heat 1 tbsp of oil in wok/ kadai, when hot add the garlic and dry red chillies and fry for a minute. Then add the grated coconut and fry for 1 minute. Do not burn the coconut. Even you can switch off the stove and roast the coconut in the kadai.

• Allow it cool and grind the mixture coarsely in a mixie or a food processor and keep it aside.

• Heat the remaining oil in the same kadai/wok, when hot add mustard seeds and urad dal and allow it to splutter. And then add curry leaves to it. 

• Now add coconut garlic mixture and salt to it and saute for 2 minutes. Then add the rice to it and mix well, so that rice and garlic mixture combine together.

• Serve with potato fry or your favourite side dish.

  Notes

• If you don't have any cooked or leftover rice.. cook them and allow it to cool and proceed the recipe. Do not use the hot rice for this recipe.
• If the garlic cloves are big then reduce it to 5.
• If you feel spicy, you can reduce the chillies too.
• you can substitute dry coconut powder in the place of fresh coconut. 
• Also you can prepare the coconut garlic mixture in advance and store it in a container in the fridge. Whenever you have any leftover rice, you can prepare this garlic rice easily.

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