Diwali is kind of a special occasion and the most loved festival for me. This time it was more special as I was celebrating Diwali for the first time in my new home.
All the lights, crackers and some sweet indulges are some of the exciting part of Diwali.
Here are some clicks from around home and around my apartment complex for Diwali celebration.
Hope you enjoyed your Diwali as much as I did.
That’s my apartment on 10th floor as seen from ground, all lit up. I would have put more lights, but didn’t have more room :)
Some other beautifully lit up homes
Bursting crackers in all it’s glory
Chalkart for Diwali at home
I had a craving for something chocolaty since couple of days but instead I went for this healthier version
of Muesli cookie (though not sure how healthy it turned out). Only thing concerning was the addition of butter. I think reducing this slightly would be helpful and will not effect the quality of cookie at all.
This post is also introducing my new Nikon Macro lens – Nikkor 60 mm f/2.8D AF. I am now wondering why I never bought a macro lens before especially for food photography. Well, I think I was still so fixated on a 50 mm lens. My 50 mm 1.4D lens has been sold and I think I am missing it a lot and wouldn’t mind getting a 50 mm 1.4G.
So here it is the 60 mm lens, All the pics in this post are from this lens, let me know how you like them. I bought this second hand and got a good deal ( 1/3 of the new lens cost). And the lens was well kept too.
This recipe is inspired by thekichn blog.
So here you go
Recipe – Muesli Cookie
1/2 cup butter (can use a seed butter too, even reduce this amount to 1/3)
1 3/4 cup unsweetened muesli ( can use a sweetened one, then reduce the quantity of honey below)
1/3 cup honey (again since I used a sweetened muesli, you can reduce this quantity further by 1tbsp)
1 large egg
1/2 cup whole wheat flour or use atta
1/2 tsp ground cinnamon
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking powder
1. Melt the butter, till slightly pliable but not liquid enough (about 30 secs in microwave).
2. Let it cool slightly, Mix and add in the honey. And beat in the egg.
3. Now add the museli, baking powder and whole wheat flour.
4. Roll the dough in balls and flatten it completely into disc. Since this won’t rise or spread much so the shape you create is going to be pretty much what you had before baking.
5. On a baking tray, use a baking sheet and space the cookies and bake for about 8-10 mins, till slightly golden on top.
6. Cool it in wire racks and store in airtight jars, will keep well for about 10 days.
Adding the butter
Drizzling the honey
Egg and the honey butter mix
Ready cookie dough
Cookies ready to go into the oven
Out of the oven after approx 10 mins