Steamed Savory Oats Patties with Yogurt Sauce (Oats Nucchina Unde)

Would you believe me if I told you that you guys are always on my mind? Really!! Summer was extremely busy and I just haven’t gotten back on track with a more diciplined routine yet. I must say though that I’ve lined up a ton of interesting recipes to share with you.  I’m always thinking of HolyKhao readers and all the posts I should have made but haven’t. I know the saying ‘Actions speak louder than words’, but in my case, I implore you to put that aside and apply “It’s the thought that counts‘ :)).

Lakshmi Puja in early September & last week’s Ganesha Chaturthi heralded the start of festival season for Hindus and more celebrations like Halloween, Thanksgiving & Christmas in the USA. Unfortunately, for me, this means the start of carb overload. After finally accepting that my husband and I can’t have diets like we did when we were younger, but being reluctant to give up taste, I’m working on tweaking traditional recipes to make them a little healthier. Of course, every time it’s a success, I’ll be sharing it here :))

Nuchina Unde

Nucchina Unde is a traditional Karnataka food that is made by steaming seasoned dal, and can be eaten plain, with chutney or a yogurt curry. My aunt had mentioned that her friend had made this version with oats, but I was skeptical. Since she swore that it was delicious, I figured I’d give it a try. Let me just say that I was not disappointed! The patties tasted almost like the authentic dal ones, and were easier to make as it requires no soaking. I’ve made it thrice for recipe testing, and it has been a great breakfast and tea time snack, and my 11-year old has wolfed down quite a few.  I grew up eating these plain with a generous dollop of homemade ghee, and it was only after I got married that I learnt that typically, nucchina unde is served with a yogurt & vegetable curry called Majjige Huli or Paladya. My version here is quick, no-cook, flavor-filled and small enough for this batch.

Nuchina Unde

Oats Nucchina Unde

Steamed Savory Oats Patties with Yogurt Sauce

(Makes 12-14)

  • 1 cup rolled oats (toast lightly & cool)
  • 1 Tbsp all purpose flour / maida
  • 1 Tbsp rice flour
  • 1/2 – 1 cup finely chopped dill
  • 5-6 curry leaves
  • 1/4 bunch cilantro
  • 4-5 red or green chillies (I like the taste of red, but it does make your mix darker in color)
  • 1/2 inch ginger
  • 1/2 cup coconut
  • 1/2 tsp salt ( or to taste)
  • 1 tsp lemon juice
  1. Coarsely pulse the oats in a blender / food processor jar. It should not be fine, and it’s okay to have some whole oat flakes.
  2. Add the maida & rice flour and mix well. Set aside.
  3. Blend the curry leaves, cilantro, chillies, ginger & coconut in a small blender jar, adding  just 2-3 Tbsp of water. (save jar for blending sauce ingredients.)
  4. Add the masala, dill, salt & lime juice to the oats and gently mix well.
  5. Set aside for 15 minutes to soak up the moisture and flavors.
  6. Take rounded tablespoons full of oats mixture and gently roll into 2-inch logs (Do not press too hard or the patties will be very dense).
  7. Place on a greased steamer plate / idli stand and steam for 13-15 minutes.
  8. Serve hot or at room temperature. (I have reheated them in the microwave with no loss of taste or texture.)

Nuchina Unde

Yogurt Sauce

(Makes about 1 cup)

  • 1/4 cup fresh grated coconut
  • 1/2 inch ginger
  • 2-3 green chillies
  • 5-6 sprigs cilantro
  • 2 Tbsp roasted channa dal (daliya) – this keeps the sauce from separating
  • 1/2 tsp black mustard seeds (sasive) – optional but it give the sauce a wonderful flavor
  • 1/2 tsp salt
  • 1 cup yogurt (or around 1/2 – 2/3 cup buttermilk)
  1. Make a fine paste of the coconut, ginger, cilantro, chillies, channa, mustard seeds and a few teaspoons of yogurt in a small blender jar.
  2. Add the rest of the yogurt and give it a quick blend to incorporate everything.
  3. Remove to a serving bowl and add salt.

For Seasoning

  • 1 tsp oil
  • 1/2 tsp black mustard seeds (this is necessary for seasoning)
  • pinch of asafetida (hing)
  • 5-6 curry leaves
  1. Heat a small pan on medium flame and add oil.
  2. Add the mustard seeds and cover till it stops sputtering.
  3. Add the hing & curry leaves and cover partially, shaking the pan to crisp the curry leaves.
  4. Remove from heat and pour over the sauce.

Tandoori-Spiced Tawa Macchi (Shallow-Fried Fish)

Tandoori-Spiced Tawa Macchi

After a long break and a crazy-busy summer with family visiting from India, I’m back again with a quick and easy recipe that will wow your eyes & taste-buds. This shallow-fried whole fish fry cooks in minutes and can be customized to suit your tastes – the possibilities are endless. The recipe below is more of a guide – feel free to use masalas / seasoning of your choice, making it as spicy or as mild as you like.

I used a homemade tandoori masala mix that I wrote down in my recipe book about two decades ago when Indian stores were not so common in America. The recipe is from Martha Stewart (can’t remember the actual source as it’s been so long).

Tandoori-Spiced Tawa Macchi

Tandoori Masala

  • 1/2 cup yogurt
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1/2 – 1 tbsp red-chilli powder (to taste)
  • 1/2 tsp cinnamon powder
  • 1/2 tsp cloves powder
  • 1 tsp cumin (jeera) powder
  • 1 tsp coriander (dhania) powder
  • 1 tsp salt (to taste)
  • 1/4 tsp pepper powder
  • 1/4 tsp cardamom powder
  • 1-2 tbsp lemon juice (to taste)
  • red tandoori food color – optional

1) Mix all ingredients together and adjust taste to preference. (I like to keep it spicier and a little saltier at this point as it mellows when used with the meat.)

Tandoori-Spiced Tawa Macchi

(I also fried a couple of silver pomfret fish but forgot to take photos. This was shot on my phone while my family waited at the table for dinner. So please excuse the bad photography.)

For the fish-fry

  • 2 lbs bass / pomfret / tilapia fish (about 3-4) – gutted, scaled & scored on the sides
  • tandoori-masala paste (above) or seasoning of choice
  • 1/3 cup fine semolina (sooji) – if all you have is regular, then run it in a small blender jar for a few seconds
  • 1 cup oil for frying
  • chaat masala – optional
  • lemon / lime wedges for topping & garnish

1) Thoroughly wash the fish and drain completely. Pat dry with paper towels and set on a flat plate.

2) Generously apply the tandoori masala paste in the scores on the skin and on the insides.

3) Cover the fish and refrigerate for at least 2-3 hours .

4) To fry, remove fish from refrigerator and allow to sit for 15-20 minutes at room temperature.

5) Pour about 1/4 cup oil into a flat, wide, heavy-bottomed pan and heat on medium.

6) Place semolina in a flat shallow plate/container and gently roll the fish to lightly coat.

7) Place the fish in the hot oil on its side and cook – carefully turning midway – about 4 to 5 minutes per side.

8) Drain and remove when the fish is golden and has a crispy coating.

9) Continue cooking the rest of the fish the same way, adding more oil as needed.

10) Sprinkle with chaat masala and a squeeze of lemon juice if desired. Serve with lemon / coconut rice and raita.

Tandoori-Spiced Tawa Macchi

For Lemon Rice

This is a traditional South Indian rice dish (chitranna  in Kannada) that is eaten at room temperature and is served with a side of vegetables. While not traditionally served with meat, I feel it lends itself well to easy, make-ahead summer meals. Plus the zesty lemon taste goes well with the spicy fish and the creamy raita.

  • 1/2 tsp mustard seeds
  • 1 tsp channa dal
  • 1 tsp urad dal
  • 4-6 thai green chillies (slit in half)
  • 1/2 tsp turmeric powder
  • salt to taste
  • juice of 1 lemon (or to taste)
  • 1/4 cup chopped cilantro
  • 1 cup cooked and cooled rice
  • 4 tbsp oil

1) In a small saucepan, heat the oil over medium flame.

2) Add mustard seeds and partially cover till they pop.

3) Add the chana dal, stir for a few seconds and then add udad dal. Stir till just starting to turn light brown.

4) Add the slit green chillies and cook about 30 seconds, partially covering lid so it doesn’t splatter oil onto your hands or face.

5) Turn off stove, add turmeric and stir. Allow to cool.

[This mix can be made a day or two ahead of time and stored at room temperature in an air tight container. Do not add salt or lemon juice as it will make the dals soft instead of keeping it crunchy and nutty.]

6) To serve, add the seasoning mixture, salt, lemon juice & cilantro to the rice and mix well.

(This is a basic version of lemon rice. Additions include curry leaves, capsicum, peanuts/cashews, peas, etc. My family happens to like the plain version.)

For Raita

  • 1/2 cucumber – peeled & grated / finely chopped
  • 1/2 cup sour cream / hung yogurt
  • salt to taste
  • cilantro for garnish

1) Mix all ingredients and serve chilled.

********

Cold Sesame Noodles in Spicy Peanut Sauce

Cold Sesame Noodles in Peanut Sauce

Warm weather meals and entertaining call for easy, make-ahead dishes that are light and tasty. I came across this recipe on the holidaykitchen.tv YouTube channel and made a few changes to suit our tastes. It is a good alternative to regular pasta salad as it doesn’t have any mayonnaise.

PS: Did you know that noodles are symbolic of longevity in China? It is considered inauspicious to cut a strand, and is traditionally served in as long a piece (strand?) as possible, especially on New Year’s Day.

Cold Sesame Noodles in Spicy Peanut Sauce

Cold Sesame Noodles in Peanut Sauce

(Serves 3-4)

  • 2 scallions / green onions
  • 1 clove garlic (grated)
  • 1 tsp grated ginger
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil (strongly recommend using this as it gives a fantastic flavor, but feel free to substitute)
  • 1 Tbsp peanut oil
  • 1 tbsp red-wine vinegar
  • 1/3 cup creamy peanut butter
  • 1/3 cup toasted sesame seeds
  • 1 tsp sugar
  • 1 tsp (or to taste) red chilli flakes
  • Hot sauce (Sriracha / chilli-garlic sauce) to taste
  • 1/3 cup water
  • 6-8 oz of dry long pasta (spaghetti / angel hair / chinese noodles)
  • 1 cup broccoli florets (lightly salted & steamed & drained well) – optional
  • 1/2 cup shredded carrots – optional
  • 1/2 cup shredded chicken / steamed shrimp (optional)
  • 1/3 cup peeled, seeded & finely chopped cucumber – optional
  • cilantro, crushed roasted peanut, toasted sesame seeds for topping

1) Cook the noodles according to package directions. Rinse in cold water and drain completely. Allow to cool completely.

2) Add all ingredients to a small blender jar and process till smooth & creamy.

3) Toss with cold noodles, broccoli & carrots, and chicken/shrimp (if using) and set aside for an hour or two for all the flavors to meld.

4) Divide into serving bowls and top with chopped cucumber, crushed peanuts, a sprinkle of toasted sesame seeds & cilantro.

Green Beans & Red Pepper Medley

Green Beans & Red Pepper Medley Signing up for a fitness challenge at Gold’s Gym and having a trainer has meant that I have started to watch what I eat – grudgingly, but I’m doing it. I don’t believe in starving or depriving myself, or in any of the no carb/ high protein/ gluten free/ paleo/ etc diets – I guess I just don’t have the discipline for them. I’ve realized that our (my family’s) food philosophy should be to eat like our parents & grandparents – seasonal, whole foods, variety, primarily plant based, occasional indulgences without guilt, and moderation. While I still sneak a bite of the PBJ sandwich, and enjoy an occasional cupcake, I have definitely incorporated a fruit and atleast one vegetable as the main source of each meal. With conscious eating, I am more appreciative of colors, flavors and texture now than ever before. I made this Green Beans & Red Pepper Medley during one of the snow day holidays when I had to make do with what I had at home.

With warm weather picnics & barbecues in the horizon, this is a make-ahead healthy side that is great on the taste buds as it is on the eyes. Pair with grilled meat, veggie burgers or even as an unusual but always much welcome option for an appetizer. My teenager had to be shooed away from eating these straight from the pan!! The recipe here, again, is just a guide – feel free to adjust the seasoning & quantity to suit your tastes.

I use this simple seasoning for many of my vegetable sides – brussel sprouts, broccoli, asparagus, etc – and either pan roast or oven roast ( my preferred method). Just toss the raw cut veggies in olive oil, chilli flakes, minced garlic and salt. Transfer to a flat baking tray and bake at 425*F for 8-10 mins till they are cooked but still crunchy. My family never complains about eating their veggies this way.

NOTE: The recipe shows a lot of steps because I have explained in detail how to blanch the vegetables. This dish is very easy to put together.

Green Beans & Red Pepper Medley

Green Beans & Red Pepper Medley

(Serves 6-8)

  • 1/2 – 1 lb thin green beans (washed & drained) – {I use the Costco haricot vert or French green beans which are smaller and more tender than regular green string beans; if using regular beans, use the tenderest ones you can find}
  • 1/2 – 1 Tbsp finely minced garlic
  • 1/2 – 1 tsp crushed red chilli flakes
  • 1 large onion (finely sliced)
  • 1 large red pepper (seeded and sliced)
  • 1 Tbsp oil
  • salt to blanch the beans, plus extra to taste

1) Bring about 8-10 cups of water to boil in a large pan.

2) Meanwhile, add ice to another large bowl with water and set close to the stove.

3) When the water boils in the first pan on the stovetop, add about 1-2 tablespoon of salt and the beans (salt generously – this will keep the color of the beans vibrant, yet will not be absorbed heavily by the vegetables). Continue cooking  for another 3-4 minutes on high flame.

4) Taste test a bean to see if it is slightly tender and lightly salty. It should still be crunchy. At this point, quickly use a strainer or tongs to remove the beans and transfer immediately into the ice water.

Depending on the size of your pots and the amount of beans being used, you may have to work in small batches.

5) Let the beans cool completely in the ice water – this will stop the cooking process and retain the color. Touch after a few minutes to make sure they are no longer warm.

6) Drain completely – do not allow the beans to sit in the cold water for a long time or they will become soggy – and spread on a clean kitchen towel or paper towels to remove as much moisture as possible.

7) Heat the same large pot on medium-high flame, and add 1/2 – 1 tablespoon oil to it.

8) Add the garlic and saute few seconds till lightly golden. Toss in the chilli flakes and stir.

9) Now add the sliced onions and saute on medium-high flame till translucent.

10) Add the sliced red pepper and saute for about 2-3 minutes till slightly tender.

11) Add the drained green beans and salt to taste and saute on a high flame till all the vegetables are starting to slightly brown, but are still crisp and crunchy.

12) Remove to a platter and serve hot or at room temperature.

Oats & Palak Roti (Oats & Spinach Flatbread)

Oats & Palak Roti (Oats & Spinach Flatbread)

My cousin had eaten these rotis at a friend’s house and she shared the idea for this recipe with me a while back. I finally decided to give it a try and luckily my proportions worked the first time around. We liked these rotis so much that I had to go to bed with a ‘light dinner’ because my husband and teenager decided to have some of my share too. I even made an extra batch of the dough since I had all the ingredients and utensils out. They were soft & pliable, and as it had spices mixed in, a pat of butter/ghee, or a cup of yougrt was all that was necessary as an accompaniment. I definitely see myself making this not only for meals at home, but also for short trips so I can avoid all the temptations at the rest area and fast food joints (am I the only one who can’t resist fries and pastries at rest areas?!?!).

Also check out the recipe for Spinach Cottage Cheese Roti.

Oats & Palak Roti

(Oats & Spinach Flatbread)

(makes 8 rotis, 6-7 inch wide)

  • 1 1/2 cups oats (make a powder in the blender)
  • 1 1/2 cups wheat flour
  • 1 big onion (finely chopped)
  • 3 cups spinach leaves (washed, drained and chopped fine)
  • 1 1/2 – 2 tsp salt (or to taste)
  • 2-3 tsp roasted cumin powder
  • 2  – 2 1/2 tsp chilli powder (or to taste)

1) Mix all the ingredients in a large bowl using only 1/2 cup water.

2) Knead well and sprinkle few drops of water only if necessary. The onion will release moisture and the dough will come together just fine with half cup water.

3) The mixture will be sticky at this point; cover and set aside for about an hour.

NOTE: If using a food processor (my preferred method), add all ingredients into the bowl and attach the lid. While machine is running, slowly drizzle the water through the feeder and run it till the dough comes together. Remove to a bowl and shape. Cover and set aside for about an hour.

4) The dough must now be soft and pliable. Divide into 8 balls.

5) Heat a heavy griddle on medium-low flame.

6) Pat each dough ball into thin discs on a lightly greased silicone sheet or heavy duty foil sheet.

Oats & Palak Roti (Oats & Spinach Flatbread)

7) Lightly grease the griddle and invert the roti with the foil onto it.

Oats & Palak Roti (Oats & Spinach Flatbread)

8) After few seconds, gently peel off the foil or silicone sheet and increase heat to medium-high.

9) Cook roti on both sides for 2-3 minutes till done, drizzling a few drops of oil on each side if necessary.

10) Serve hot.

MAKE AHEAD TIP: I mixed the dough the night before and used it in the morning, and it worked just fine. I even half cook each roti and cool completely on a rack. Then refrigirate in a freezer bag / air tight container till ready to eat. Finish cooking with a few drops of oil when ready to serve. This technique has made weekend brunch time so much easier – I get to relax with my tea and still serve a tasty & nutritious meal :)).

No-Cook Oats & Dates Breakfast Bars

No-cook Oats & Dates Breakfast Bars

Have you spent enough already on snack / granola/ energy / breakfast bars? One – the $$ add up pretty quickly; two – have you turned to the ingredients list? Yes – they may be low in sugar & carbs, high in protein & fiber, and claim to be a good meal replacement. But most of them are chock full of additives & have dozens of ingredients that I would never put in my mouth if I saw it by itself. In my attempt to feed my family food that is tasty, nutritious, natural and most importantly,  can be made ahead, I have been experimenting with a few different recipes.

I found that over the last few months, the alternative to my 4pm sweet tooth / chocolate craving was only satiated by the texture and sweetness of dates and the crunch of a few walnuts or almonds. If that was not enough, I would eat an apple or a banana to tide me through till dinner. Some days, I needed a ‘portable’ breakfast & cereal bars seemed like a good thing to start the day with.

These bars are husband & kid approved, and I generally don’t flinch when my boys go back for a second piece. The recipe below is more of a guide  – feel free to swap out ingredients for what you have on hand and adjust sweetness to your preference.

No-Cook Oats & Dates Breakfast Bars

(Makes 16 – 2X2 inch squares)

  • 2 cups nuts (walnuts, pecans, almonds, etc)
  • 2 cups oats ( I used rolled / old-fashioned oats; can probably try Instant / quick cook variety)
  • 1 cup dates
  • 1 cup dry figs (soak in 1/2 cup warm water for about 15 mins and drain well before using)
  • 1/4 cup chia seeds (optional)
  • 2-3 tsp cinnamon OR cardamom powder
  • few Tbsp honey OR maple syrup OR agave syrup (optional)
  • 1-2 cups applesauce OR finely chopped apple OR banana

1) Heat a wide, heavy bottomed pan on medium-high flame and add the oats. Toast them for about 5-10 mins till they are nutty, stirring constantly and making sure they do not brown. Remove to another wide container to cool.

2) In the same pan, add the nuts in a single layer and toast for a few minutes, again stirring continuously and making sure they do not burn. Toast till they are fragrant and glossy with their own oil. Remove from hot pan to cool completely. Work in batches if necessary.

3) In a large food processor, add the oats, the nuts and the dates & figs separately. Process till coarsely (your preference) chopped, removing to another container as each one is done.

4) Add the cinnamon/cardamom powder and fruit and mix well. – If using applesauce, use only 1/2 – 1 cup to bind mixture, and add on as needed.

5) Alternately, add all the coarsely chopped ingredients and powder back to the food processor and pulse till it all comes together. (This is my preferred method as we don’t like chunks in our bars.) Drizzle in some honey/syrup if needed as everything is getting mixed.

6) Line an 8X8 inch pan with wax paper or foil, making sure it overhangs over the sides.

7) Press the mixture into the pan, and smooth out the top evenly.

8) At this point, the bars are ready to eat. I prefer to let the raw mixture stand overnight in the refrigerator to set and allow the flavors to meld. 

9) When the mixture is set, remove the bars by holding the foil. Slice into 2X2 inch squares and store in an airtight container. They will be fine for a week or more in the fridge.

10) Alternately, once you press the mixture into the pan, cook in a preheated 350* oven for 20 minutes and allow to cool completely. Remove with foil, slice and store in an airtight container.

NOTE: As mentioned above, add or reduce the quantity of the dates, fruits and syrup to suit your tastes. You can also experiment with different types of nuts, although I find that walnuts have the best texture here.

Patterned Jelly Roll

 Patterned Swiss Roll

Love is a game that two can play and both win. ~ Eva Gabor

For Valentine’s Day, I’m sharing the recipe for a Patterned Jelly Roll (or Swiss Roll). I had seen this on the Wilton website a while back, and noticed a few bloggers posting some amazing ideas. Finally got around to giving it a try and I love it. My design incorporates the hearts ubiquitous to Valentine’s Day, but with a slight desi twist 🙂 – I imagined a henna design cake for a mehendi party! The possibilities are endless here – you could personalize the cake with names, logos, themes, characters, wishes, etc. The combinations of colors and flavors are your choice.

Patterned Jelly Roll

For the design:

  • 2 Tbsp sugar
  • 2 Tbsp butter (softened)
  • 1 large egg white (room temperature)
  • 1/4 cup all-purpose flour
  • 1 Tbsp cocoa powder (for chocolate flavor) OR gel food color of choice

For the cake:

  • 1 (18.25oz) box Duncan Hines golden yellow cake mix OR flavor of choice
  • 3 whole eggs
  • 1 cup water
  • 1/3 cup vegetable oil

Other:

  • Powdered sugar for dusting
  • Chocolate Frosting OR flavor of choice
  • Piping bag & tip OR  small ziplock bag
  • 2 clean kitchen towels
  • parchment paper
  • 12 1/2 X 17 1/2 inch Jelly Roll pan (similar sizes easily available for a few $)
  • Design printed on (2) 8 1/2 X 11 sheets of paper

1) Find a pattern that you like and print or draw it onto a long 12X17 sheet of paper, or onto 2 horizontally taped letter size (8 1/2 X 11) sheets.

Patterned Swiss Roll

2) Place it on your jelly roll pan and lightly tape down at the edge, making sure that the tape overhangs and is easily reachable with your fingers.

3) Place parchment paper on top of your design, making sure that it comes up the sides of the pan. If the sheet is too large, cut down to size. Gently tape down on one or two sides only if necessary.

Patterned Swiss Roll

4) It helps to make a small diagonal slit at the corners of the parchment paper so that it stays in place more easily.

5) Lightly grease the parchment paper with a thin layer of butter – either ‘paint’ it on using a pastry brush OR rub a stick of butter on the paper to cover evenly. Set pan aside.

6) In a medium bowl, cream the butter and sugar together with an electric mixer till fluffy.

7) Add the egg white and beat till well incorporated.

Patterned Swiss Roll

8) Add the flour and cocoa (or food color) and gently mix till no streaks remain.

9) Spoon into the piping bag with tip and secure. (If using ziplock bag – fill, remove air & seal; then snip off a small corner to make a small hole for piping.)

Patterned Swiss Roll

10) Carefully pipe the design on top of the parchment paper by following the pattern underneath.

11) Place the pan in the freezer for about 15-20 minutes for the design to firm up.

12) Meanwhile, heat oven to 325* F [If you bake often, it really helps to have an oven thermometer handy (very inexpensive). Most ovens are not calibrated correctly, and may affect the quality of your food. For example, mine is off by about 30* and I didn’t know for almost 6 years!]

13) In a large bowl, prepare the box cake mix according to directions using the water, eggs & oil.

IMG_1071 IMG_1072

14) Remove pan from freezer,and gently slide out the printed paper pattern from under the parchment using the overhanging tape.

15) Gently pour 2 full cups of batter on top of the design and spread evenly all the way to the corners using a dinner knife or offset spatula.

16) Bake in center of oven for 8 minutes.

17) After 8 minutes, turn the jelly roll pan around so the rear is now in the front. This allows even cooking. Cook for another 7-8 minutes.

18) While the cake is cooking, clear the counter and get a cooling rack ready.

19) Remove cake from oven when time is up and place on cooling rack.

20) Roll the cake with the parchment paper loosely and carefully set it seam side down on rack for 2-3 hours to cool completely. Do not disturb or move it.

Patterned Swiss Roll

21) Once completely cool, unroll the cake onto a flat surface and spread frosting or whipped cream & fruit and spread evenly, leaving a half inch clearance at the edges.

22) Re-roll and serve sliced.

NOTE:-  Meanwhile, use the rest of the batter to make cupcakes – I filled mini cupcake liners and used the remaining chocolate batter  to draw little hearts on top. Bake according to instructions on the box.

Patterned Swiss Roll