Nimi's Culinary Ventures

Festive vibes , Buchmesse & Bread pudding !

Baking, Desserts, flour, Sweets | December 29, 2016 | By


    Its been a few months of happenings all through .In October at last I happened to be at Frankfurt World bookfair representing my cookbooks at the Worlds Largest Book Fair representing India.With all the set of mishaps with last year Frankfurt fair  it was quite nerve wracking till I got my visa.To be at the Frankfurt fair was a big moment and meeting up with some of the most wonderful people was even the most memmorable moment.Catching up with most of the cookbook authors after the awards in May was even more exciting .My kiddos were’nt quite happy of me travelling without them …well I truly missed them ..I just couldn’t help myself from from laughing when they used to call me up and complaint about each other ..on Skype! Gosh ! My pranksters !!!

Back from Frankfurt and it was a whirlwind of happenings .. with my fathers accident ..and a few weeks later my uncle passed away ..it was a quite a bit of shock ..my father is still in the process of recovering ..and I really hope to have him all healthy …In the midst of all this I was  featured on the cover of a leading magazine in Kerala , “Karshakasree”

Now on to the recipe of the  Italian Bread Pudding .I just love this super quick pudding …

Italian Bread Pudding
1828 calories
206 g
367 g
109 g
18 g
67 g
921 g
661 g
132 g
0 g
36 g
Nutrition Facts
Serving Size
921g
Amount Per Serving
Calories 1828
Calories from Fat 961
% Daily Value *
Total Fat 109g
168%
Saturated Fat 67g
334%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 31g
Cholesterol 367mg
122%
Sodium 661mg
28%
Total Carbohydrates 206g
69%
Dietary Fiber 13g
52%
Sugars 132g
Protein 18g
Vitamin A
73%
Vitamin C
59%
Calcium
55%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1tbsp of butter
  2. 2 apples , peeled , cored and sliced in to rings
  3. 85g granulated sugar
  4. 2tbsp of apple juice
  5. 4 thick slices of bread with the crusts removed
  6. 300ml of fresh cream
  7. 2eggs beaten
  8. Rind of 1 orange , cut into short thin sticks
Instructions
  1. Lightly grease a 1.2 litre deep casserole with butter .
  2. Arrange the apple rings in the bottom of the dish .Sprinkle half of the sugar over the apples.Pour the juice over the apples.Add the bread slices , pushing them down with your hands to flatten them slightly .
  3. In a bowl mix the left over sugar with the orange rind and cream .Pour the mixture over the bread .Set aside to soak for about 30minutes .Preheat oven at 180degree celsius and bake for about 25-30 minutes until golden and set .Remove from oven , set aside to cool slightly and serve warm .
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calories
1828
fat
109g
protein
18g
carbs
206g
more
Nimi's Culinary Ventures http://nimisrecipes.com/

The Impeccable crave for Caramel Custard :)

Baking, Desserts, Sweets | March 27, 2016 | By

c1

A spin of the time wheel and back to being a child …..gosh wish that happened !!!When you are a child all you wish is to be a grown up and you get to do things that you want to do and when you are grown up you are more bounded with all the worldly expectations that you least expected …well that’s life !!!

The school has closed down for a ten day break and I am at my home (hehe..of course my parents’ home ).For the past few months it’s been a suffocating schedule that I have been hooked up to with my younger one being a bit sick .There’s loads of news that has yet to be shared..a few are waiting to be yet unfolded.

c2

Today’s post is one that I have always longed to post …Baked Caramel custard!

Caramel Custard
3924 calories
377 g
1737 g
239 g
81 g
142 g
1505 g
1156 g
363 g
0 g
84 g
Nutrition Facts
Serving Size
1505g
Amount Per Serving
Calories 3924
Calories from Fat 2110
% Daily Value *
Total Fat 239g
368%
Saturated Fat 142g
711%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 71g
Cholesterol 1737mg
579%
Sodium 1156mg
48%
Total Carbohydrates 377g
126%
Dietary Fiber 0g
0%
Sugars 363g
Protein 81g
Vitamin A
197%
Vitamin C
23%
Calcium
187%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2/3 cup sugar
  2. 1 can condensed milk
  3. 2 cups of heavy cream
  4. 2 tsps of cornflour
  5. 1 tsp of vanilla extract
  6. 5 eggs
  7. 1 cup of milk
Instructions
  1. In a bowl using blender mix all the ingredients except sugar till creamy. Heat a non-stick pan and melt the sugar without stirring till the sugar is wholly caramelized. Pour the caramelized sugar on to the base of the baking dish to coat the base evenly. Pour the creamy mix over it .Preheat oven at 180 degree and bake the custard for about 60 minutes or longer till the custard is set in a water bath in the oven. Once baked remove it from the water bath and let it cool down .Run a knife on the edges of the pan and invert it on to a plate. Cut in desired shapes and serve .
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calories
3924
fat
239g
protein
81g
carbs
377g
more
Nimi's Culinary Ventures http://nimisrecipes.com/
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Fall in love…… with chocolate shots!!

Desserts, Sweets | March 16, 2015 | By

s3

Strawberries , Mulberries …I can never get over them .My munchkins are now equally crazy about them.Living in Munnar ..the best part is to get the best fruits in the best seasons. I remember reading the recipe in a food magazine.This was a post that I was very keen on posting …as it was all set long back.

A very easy recipe that will be a sure hit with guests at home or even with kids. These chocolate shots are best with fruits like raspberries and strawberries.

s2

Strawberry Chocolate shots
3730 calories
298 g
1532 g
264 g
55 g
155 g
1148 g
626 g
282 g
0 g
92 g
Nutrition Facts
Serving Size
1148g
Amount Per Serving
Calories 3730
Calories from Fat 2326
% Daily Value *
Total Fat 264g
406%
Saturated Fat 155g
773%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 80g
Cholesterol 1532mg
511%
Sodium 626mg
26%
Total Carbohydrates 298g
99%
Dietary Fiber 4g
16%
Sugars 282g
Protein 55g
Vitamin A
96%
Vitamin C
154%
Calcium
144%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 284ml fresh cream
  2. 150ml milk
  3. 450g chopped white chocolate
  4. 1 tsp of vanilla essence
  5. 6 egg yolks
  6. 150 g strawberries sliced into halves
Instructions
  1.  Heat cream and milk together.
  2.  Put the chocolate in a bowl and pour over the cream mixture.
  3.  Stir until all the chocolate pieces are melted and stir in the egg yolks.
  4.  Pour back into the saucepan with the vanilla essence and stir on low heat, stirring all
  5. the time until the mixture thickens enough to lightly coat the back of a wooden spoon.
  6.  Take care that you don’t boil or the eggs might scramble.
  7.  Then strain into a jug.
  8.  Divide the strawberries for around 8 small glasses.
  9.  Divide chocolate mix between and cover glasses with cling film and refrigerate till
  10. they are set.
  11.  They have to just set not go firm.
Adapted from Nimi's Culinary Ventures
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calories
3730
fat
264g
protein
55g
carbs
298g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
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Milky milky milkelicious ..Milchreis!!!

Desserts, Rice, Sweets, veg | March 1, 2015 | By

m1

 

Are you a rice fanatic? I like rice but not to an extend where I would choose it over  breads and chapathies….may be that would be the routine of my mom avoiding rice for dinners as my dad was a person who would least prefer rice when it comes to dinner time.But my rice stories have no connections to me having in puddings..Cooking at home my sons are always head over heels over the white payasams/kerealan milk puddings.Me and hus crave for  the jaggery one so its more of a weird face that he would put up when i choose the “white ” one.

Now todays post is of a German pudding which was passed on to me by Julian Kloos & Kathrin…which was an equal hit with my hus and kids.The pudding is told to be the best thing to bribe your kids on …:P you have to have your tricks and trades,well thats what I have learnt with my sons..:D

Rice puddings are famous all around the world. Milchreis , the traditional rice pudding from Germany is a very famous pudding. Made with cinnamon , milk and rice it’s a simple recipe that tastes heavenly.The word “Milchreis” basically means Milkrice. This is a pudding basically served to children .It can be topped with any fruit compote. Here I have a recipe with apple compote.

mi1

 

Milchreis
1224 calories
188 g
172 g
48 g
20 g
29 g
2014 g
328 g
164 g
0 g
16 g
Nutrition Facts
Serving Size
2014g
Amount Per Serving
Calories 1224
Calories from Fat 420
% Daily Value *
Total Fat 48g
73%
Saturated Fat 29g
147%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 172mg
57%
Sodium 328mg
14%
Total Carbohydrates 188g
63%
Dietary Fiber 15g
58%
Sugars 164g
Protein 20g
Vitamin A
49%
Vitamin C
51%
Calcium
79%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200gms of white short grain rice
  2. 2 cups of milk
  3. 1 cup of water
  4. ½ cup of fresh cream
  5. 70gms of brown sugar
  6. 1 tsp of vanilla essence
  7. For the Apple Compote
  8. 2 apples peeled cored and cut in small cubes
  9. 2 cups of water
  10. 1 tsp of lemon juice
  11. ½ tsp of vanilla essence
  12. 1/3 cup of brown sugar
Instructions
  1.  In a heavy bottomed pot cook pour in the milk and water.
  2.  Wash and add in the rice, brown sugar and vanilla essence.
  3.  Cook the rice in the milk on low flame stirring it constantly till it is well cooked and stir
  4. in the fresh cream.
  5. For the Apple Compote
  6.  In a sauce pan combine sugar, vanilla essence, water and bring it to boil.
  7.  Add the apples, lower the heat and cover and cook.
  8.  Stir occasionally.
  9.  When the apples are soft add in the lemon juice and let the mixture thicken.
  10.  Remove from heat and cool.
  11.  Serve the milchreis pudding in bowls topped with the apple compote.
  12.  Sprinkle cinnamon powder over it before serving.
Adapted from Nimi's Culinary Ventures
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calories
1224
fat
48g
protein
20g
carbs
188g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
mi3

 

Sago Gulu Melaka..the easy peasy pudding!!

Desserts, Sweets, veg | February 9, 2015 | By

sa1

Off with all the birthday celebrations of my munchkins..both happy to have their birthdays celebrated with their friends…the best part is making time for their wishes and never ending menus…the twinkle of happiness that their eyes have is so very mystical .They can be the most naughtiest , the best friends worst enemies when stubborn..he he ..its all in the game ..I was the same 😉

Todays recipes credit goes to Khairul from Malaysia who is a foodie and blogger.I remember the day he had whatsapped me on the availability of classes .It was when he had dropped in with his friends for the class that I knew that he had been for long  a follower of my blog…an avid and very much talented foodie!The first time I read about the pudding was long back …it was one afternoon that it striked me that Khairul would have more info on this dessert…

“Sago Gulu Melaka” a local Malaysian dessert. This is a really quick and easy recipe for dessert with just 4 main ingredients. The pandan leaf is known as the vanilla of the east because of its unique aroma. These leaves are used in Indonesian, Singaporean, Filipino, Malaysian, Thai, Bangladeshi, Vietnamese, Chinese, Sri Lankan, Khmer and Burmese foods, especially rice dishes , cakes and desserts.

 

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Sago Gulu Melaka
81 calories
21 g
0 g
0 g
0 g
0 g
2266 g
97 g
17 g
0 g
0 g
Nutrition Facts
Serving Size
2266g
Amount Per Serving
Calories 81
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 97mg
4%
Total Carbohydrates 21g
7%
Dietary Fiber 0g
0%
Sugars 17g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
11%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1.  Boil 2 litre of water with sago until the sago cooks well.
  2.  Strain the sago in a sieve and lightly wash off the starch under cold running water.
  3.  Place the sago in small bowls, level the top and freeze for about 30 minutes.
  4.  In a saucepan heat the coconut milk till it starts boiling and keeps aside.
  5.  In another saucepan cook palm sugar with sugar and the ¾ cup of water till the sugar
  6. dissolves with the vanilla essence / pandan leaf and makes syrup.
  7. While serving separate the sago shapes on to plates and pour coconut milk and
  8. sugar syrup over it.
Instructions
  1.  Boil 2 litre of water with sago until the sago cooks well.
  2.  Strain the sago in a sieve and lightly wash off the starch under cold running water.
  3.  Place the sago in small bowls, level the top and freeze for about 30 minutes.
  4.  In a saucepan heat the coconut milk till it starts boiling and keeps aside.
  5.  In another saucepan cook palm sugar with sugar and the ¾ cup of water till the sugar
  6. dissolves with the vanilla essence / pandan leaf and makes syrup.
  7.  While serving separate the sago shapes on to plates and pour coconut milk and
  8. sugar syrup over it.
Adapted from Nimi's Culinary Ventures
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calories
81
fat
0g
protein
0g
carbs
21g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/

sago gulu melaka

 

Celebrate this onam with Pumpkin Payasam!

Desserts, Indian recipes, veg | September 7, 2014 | By

ma4

Onam holidays have started a break of ten days Onam being the state festival of our Gods own country titled Kerala! All over the state of Kerala, festive rituals, traditional cuisine, dance and music mark this harvest festival. The ten day Onam festival is celebrated floral carpets, traditional dance forms , onam sadhya-the feast on banana leaf, boat race….At school we had the teachers day and onam celebrations on adjacent days.The  Thiruvonam day..the tenth day and the most sacred day of the celebrations…..its great fun all members in the family get together ,friends and relatives all ..the onamsadhya is prepared and served on the banana leaf with different curries , rice and desserts. This Onam I wanted to post the recipe of a special payasam .Payasam is basically the dessert that’s served after the feast. Today’s post is Mathanga Payasam /Pumpkin Payasam..

ma1

 

Mathanga payasam / Pumpkin Payasam
2249 calories
218 g
22 g
158 g
20 g
136 g
1403 g
131 g
172 g
0 g
12 g
Nutrition Facts
Serving Size
1403g
Amount Per Serving
Calories 2249
Calories from Fat 1327
% Daily Value *
Total Fat 158g
243%
Saturated Fat 136g
679%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 22mg
7%
Sodium 131mg
5%
Total Carbohydrates 218g
73%
Dietary Fiber 15g
60%
Sugars 172g
Protein 20g
Vitamin A
1530%
Vitamin C
46%
Calcium
28%
Iron
168%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups of pumpkin cubes (de skinned &deseeded)
  2. 3/4 cup of jaggery syrup
  3. 2 cups of thin coconut milk
  4. 1 cup of thick coconut milk
  5. 2 cardamoms crushed
  6. 4 tbsp of sago cooked in water
  7. 2 tsp of ghee
  8. For Garnish
  9. 2 tsp of coconut pieces
  10. 2 tsp of cashews and raisins
  11. Ghee for frying
Instructions
  1.  Cook the pumpkins in water, sieve and blend into a smooth paste.
  2.  Heat ghee in a heavy bottomed vessel and fry the pumpkin paste for about 5-10
  3. minutes on medium flame.
  4.  Mix in the jaggery syrup and keep on stirring.
  5.  Let the jaggery syrup blend well in to the mix and then pour the thin coconut milk and
  6. continue stirring.
  7.  Add in the cooked sago balls and cardamom.
  8.  When the milk starts thickening, pour in the thick milk and when it is on the verge of
  9. simmering, turn off the flame.
  10.  Fry out the coconut pieces in ghee along with the raisins and cashews and garnish
  11. the pudding.
Adapted from Nimi's Culinary Ventures
beta
calories
2249
fat
158g
protein
20g
carbs
218g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
ma3

 

Serve it warm or cold and enjoy this onam !

ma5

 

 

It was while writing this post , I was reminded of a website I stumbled  on to while browsing on apps that help you order food online in India.It has got everything that a foodie would want to devour from mughlai cuisine to south indian to pizzas..With a userfriendly interface and a catchy name “Foodpanda

They cover most cities in India and when you have the app on your phone its pretty much more easier. Theres also city based pages like for Bangalore , Mumbai and Delhi .Well I have my foodpanda app on my phone..planning to use it once am in the listed cities. 🙂 Hope you all would find it equally handy  🙂unnamed

Being up all in festive mood,Heres the writeup on me that came up in Grihasobha Malayalam magazine (Delhi press publication)this September

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So signing off for now …Wishing all a happy and prosperous onam!

Ready for a creamy rice punch with Phirni!

Sweets, veg | December 16, 2013 | By

p2

 

Its half way through the month of December the festive moods are up and in Munnar its getting pretty cold with misty mornings.This post as usual was to be posted pretty early during the Diwali time but the time and tide for this post is only up now.”Phirni”  this North Indian dessert served in earthen pots is best served cold if you are craving for a creamy dessert.The happenings in between my posts were that an article on me was in print in one of the leading Womens magazine of Kerala “Grihalakshmi”(November 1st edition) with some of my recipes..

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Its been fun with my classes on Kerala cuisine in full swing …meeting new people and learning a lot more from them from food to lifestyle..and treasuring a bond of friendship. Hanny Abdullah a blogger from Malaysia had booked for my classes and it was fun to have them over.A big thanks to Hanny for writing about me and my classes on her blog..

http://www.diarymama.com/belajar-masakan-traditional-india/

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Phirni

4 cups of full cream milk

1 cup of sugar powdered

3 tbsp of rice soaked in water for 1 hr , drained & ground into paste

1/2 tsp of cardamom powder

5-10 raisins

1 tbsp of rosewater

a big pinch of saffron soaked in 2tbsp of warm water.

20 almonds blanched , skinned &silvered

10 pistachios blanched, skinned & silvered

p1

Boil milk in a heavy bottomed pot, add rice paste .Stir constantly with whisk, so that there are no lumps .When it is thick and creamy add the sugar and cardamom powder.Add raisins , rosewater and saffron mixture;mix well.Pour into earthen bowls (shakoras) or silver bowls .serve sprinkled with almonds and  pistachios.These are best served cold 🙂

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Creamy custard with creamy news :)

l1

For the past two weeks have been wanting to pen down my events in life and as usual have not been able to do much.:P Hmm… where should I start …ok one day I was at school and get a mail with a notification with an invite to participate for an Indian Women Entrepreneurs Expo organised by Times of India.I speak to the people in charge and there goes a zing in my mind to participate for the event.Three days of fun at Abadplaza , Cochin.. totally new experience meeting many talented women in different areas of business.On the last day of the expo I was among the Best Ten Women Entrepreneurs of 2013..:)

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I wanted to put up a creamy custardy recipe to give all the creamy effect that the event brought into my life.I was mentioned in writeups in Times of India ,Mathrubhumi and Deshabimani (a Malayalam newspaper) and was interviewed on All India Radio Cochin FM.So for all the good news up I thought of putting up a rich sweet and custardy Parsi recipe bookmarked from Goodfood.

l2

Lagan nu Custard

4 cups of milk

150gms of sugar

6 eggs

400ml cream

1/2 cup of rosewater

50g of raisins

50 gms of almonds

1/2 tsp of cardamom powder

Butter to grease

Boil milk with sugar till it is reduced to 1/3rd of its original quantity.This takes about 20-30 minutes.Cool and keep aside.Preheat oven to180 degree celsius.Whisk eggs briskly and add all other ingredients except raisins to the reduced milk.Stir this into eggs and transfer to a greased baking pan.Bake in the oven for about 50-60 minutes or till a skewer inserted comes out clean and it is cooked.Leave to cool and refrigerate a couple of hours before serving.Cut into desired shapes and serve chilled.The raisins are to be added when baking is half done.

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Enjoy your custardy treat 🙂

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A scoop of vanilla with Chocolate nd Coffee..

Baking, cakes, Desserts, flour | November 13, 2011 | By

Here in Munnar the winter is on its way with misty evenings and quite chill nights.So how have all of u been?Although 6 days late I really wanted to post in this months Sweet punch.If you love chocolate and coffee like me this recipe is a real knock out and to top all this you can have the tang of vanilla with ice cream.
So hop on to the recipe with a scoopy scoop..

Saucy Coffee and Chocolate Pudding

1 cup flour
2 tsp baking powder
2 tsp cocoa
Pinch  of salt
½ cup brown sugar
2 tbsp butter, melted
½ cup milk
1 egg, beaten
50g almonds , chopped

For the topping

½ cup brown sugar
3 tbsp cocoa
1 cup strong black coffee
 Preheat oven to 180°C.  Sift together dry ingredients. Stir through butter, milk, egg and hazelnuts until well combined. Spoon batter into 4 ramekins. Sprinkle over brown sugar and cocoa then pour over coffee but do not stir. Bake for 20 minutes. Dust with cocoa powder or cinnamon and sugar; serve with vanilla ice cream.
So happy saucy bakin;)!

A creamy and crunchy treat for this months DB!

Baking, cookies, Snacks | February 27, 2011 | By

This months DB was quite a yummy challenge ..thanks to Mallory of Sofa In the Kitchen.The month of Feb has been quite tiring after my sons birthday, they were both infected by chicken pox.So I was lagged up in my posts..
This months challenge was Panna cotta and Florentine cookies.For the Panna cotta my first choice of fruit was strawberries..but when I looked through my window and saw the ripe tree tomatoes in my garden I dropped the strawberry idea .

HONEY PANACOTTA

1 cup  milk
1 tablespoon  unflavored powdered gelatin
3 cups whipping cream
1/3 cup  honey
1 tablespoon  granulated sugar
pinch of salt
  • Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk . Let it stand for 5 minutes .
  • Pour the milk into the saucepan and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes whisking a few times.
  • Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn’t boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
  • Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
  • Refrigerate at least 6 hours or overnight. 





TREE TOMATO GELEE


 230 gm tree tomatoes
3 tablespoons water
1/4 cup  granulated sugar
1½ teaspoons  unflavored powdered gelatin


  • Sprinkle gelatin over water.
  • Place fruit and sugar in a small saucepan and simmer until sugar has dissolved. Now mix the gelatin into the tree tomato mixture and stir until gelatin has dissolved.

  • Remove from heat and allow to cool 
  • Now layer it with the panacotta in the glass.After layering with the gelee refrigerate it for 45 minutes.


The Oatmeal Florentine cookies were a mere delight for my kiddos. :)It was super Crunchy!

OATMEAL FLORENTINE COOKIES

2/3 cup  unsalted butter
2 cups quick oats
1 cup  granulated sugar
2/3 cup plain (all purpose) flour
1/4 cup  dark corn syrup
1/4 cup  whole milk
1 tsp  vanilla extract
pinch of salt
1½ cups  dark or milk chocolate

Preheat oven to moderately hot 190°C. Prepare your baking sheet with silpat or parchment paper.
Melt butter in a medium saucepan, then remove from the heat.
To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.
While the cookies are cooling melt your chocolate until smooth either in the microwave or by double boiling method. 
Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper 
Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.
Wishin u all a crunchy creamy baking :)!