Coconut Ginger Cocoa date bars!

Coconut ginger cocoa date bars!

( makes about 25 bars)

1 box Gits malai Burfi Kalakand mix

1 (24oz) can cottage cheese

2 cup dry or shredded coconut powder

1 cup dry ginger powder

1/2 cup coco powder

1 tsp coffee

1 cup date purée 

1 can condensed milk

2 tsp cinnamon powder

2 tsp cardamom seeds

2 tsp vanilla essence

1/2 cup milk 

4 tsp ghee

( add more sugar if necessary)

Mix all the above ingredients and stir it on medium flame for 20 minutes. Turn gas on low heat and let it cook another 15 minutes till the sweet starts to bubble like a volcano and the smell of desert is quite intense. 

Let it cool down for 15 minutes. Grease tray with ghee and pour the desert over it. Spread it evenly with a spatula. Layer with desired nuts and coconut powder. 

Microwave for 3 minutes 6 slab of cooking chocolate with 3 tbsp of oil. Pour over the desert and Let it set for 4 to 5 hours or over night. Cut it into desired shapes. You can also use 25 to 30 disposable shot glasses or mini dessert bowls instead of making bars. It can also be rolled in small round balls and dipped in chocolate. Just shape them to fit your occasion.

Black bean sweet Potato quinoa multigrain Frankie!

Not your typical Frankie!!!!

Make black bean quinoa oval shaped patties using the recipe I posted earlier.

Multi grain low carb tortilla wraps

1 chopped onion soaked in balsamic vinegar and 1 tsp red chili peppers for 4-5 hours.

Take tortilla wrap, spread vinegar onion in the center and place a patty over it. Wrap the tortilla like an envelope  with patty encased. Heat a skillet, drizzle few drops of oil, cook wrap on both sides until crispy. Serve hot with ketchup and cilantro chutney.

Okra capsicum Broil vegetable!

Okra (bhindi) capsicum broil subji

1 lbs Okra sliced lengthwise

1 onion sliced

1 capsicum sliced

1 jalapeño sliced

Place all the above in a greased baking tray and broil on high for 7-8 minutes. Let this broiled vegetable cool down for 20 minutes.

Seasoning

4-5 tbsp oil

1 tsp Hing

2 tbsp coriander powder

2 tbsp coconut powder

5 tbsp chick pea flour

5 tbsp raw almond or peanut crushed powder.

1 tbsp red chili powder

Salt

1 tbsp lemon juice

Heat oil, add all the dry ingredients sauté for 30-40 seconds. Pour the seasoning over broiled vegetables. Gently fold with hands till the seasoning coat the vegetables. Place in the broiler on low setting for 1-2 minutes. Serve hot with roti, puri, paranta or rice. Good to eat as is too.

Corn Chili Avocado Toast

Corn chili Avocado toast 

Makes 6 toasts.

Extra Thick sliced multigrain bread

3 cup corn kernel  ( frozen )

1 tsp butter, oil or coconut oil

1 tbs Corn starch

4-5 grated garlic.

2 cup Milk

Chopped green chillies or jalapeño

2 sliced avocado

1 cup grated cheese 

Salt and pepper

Heat oil, sauté garlic and corn for 3-5 minutes. Add corn starch and milk. Stir and let it thicken. Add salt and pepper, Italian herb seasoning or any crushed pepper seasoning ( optional)

Layer bread with cooked corn, avocado and hot chillies. Bake in oven at 450 F for 8 minutes. Sprinkle cheese and broil for 2 minutes. Garnish with grape tomatoes, parsley or fresh basil if you like.

Black bean Quinoa sweet Potato patties.

Black bean sweet potato quinoa veggi patties.

2 cup cooked quinoa

1 potato cooked and mashed

1 sweet potato cooked and mashed

1 cup canned black beans

1/4 cup cooked black chick peas (optional)

1 bunch chopped spring onion (optional)

Salt and pepper

1/2 chopped onion

1 chopped Jalapeño 

2 cube chopped Ginger

4-5 chopped Garlic

3 tsp Lemon juice

1/2 tsp dry Mint or fresh mint.

1/4 cup chopped Cilantro

Boil both regular potato and sweet potato. Peel and mash them with fork.  Add cooked canned black bean, black chick peas, Mint, cilantro, spring onion, salt, pepper, lemon, mint and cilantro to the potato mix. 

Heat 2 tsp oil, sauté onion, ginger, jalapeño and garlic. Add this mixture to sweet potato mix. Mix all the ingredients well and form 1 inch or so thick round patties. Makes about 15 patties. 

Roll patties over bread crumbs and cook them on a skillet. 

Serve hot with chutney and ketchup or use as burger patties.

Vegetable Birds nest Cutlet

Vegetable Birds Nest cutlet

Makes about 25 patties

7 boiled potatoes

1 cup boiled green peas

2 cube ginger

6-8 cloves garlic

2 green chilies

2 onion

( finely chop onion, garlic ginger and green chillies)

1 tsp each salt, sugar, fennel powder, dry mint, cumin powder, coriander powder, black or white pepper, red chili powder.

2 tsp dry mango powder or juice of 1 lemon.

1/2 cup cilantro 

2 tbs oil

Oil for frying

1 pack super fine vermicelli to coat patties.

For dipping batter

1/2 cup all purpose or Maida flour.

11/2 cup water and salt.

Mix flour, salt  and water and form a dipping batter.

Heat oil and sauté onion ginger garlic mix for 8-10 minutes. Add all dry ingredients and turn gas off. Add mashed potatoes and cilantro to onion mix. Keep this potato stuffing aside for 20 minutes. Make round cutlet shaped patties.

Heat oil in frying pan. Dip the patties one by one in the batter and coat with vermicelli. Deep fry the patties on medium heat. They cook really fast in about a minute or so. Scoop hole in the center and place peas in them. Serve with chutney and ketchup.

Butter scotch lychee custard desert!

Butter scotch lychee custard desert 

Makes 25 servings

I box vanilla custard powder ( yellow box from patel brothers)

I canned lychee about 20 to 25 pcs ( patel brothers) drain out syrup.

2-3 drops ice cream essence (patel brothers- optional )

2-3 drops vanilla essence

1 1/2 ( total of 18oz ) bottle of smuckers, Kroger or any brand butter scotch or caramel topping bottle ( found at groceries stores by ice cream topping section)

1/2 gallon 2% or any milk

Tropical frozen fruit mix ( from GFC or use mango, papaya, pineapple ) or Fresh berries. You can use any choice of nuts and seasonal fruits. 

In a cup of milk dissolve the entire packet of vanilla pudding mix. 

Heat half gallon milk and bring it to boil, add butterscotch or caramel and stir. Turn flame low and add the custard mix. Stir for a minute and turn gas off. Add ice cream essence and vanilla essence. Use hand blender and run through custard to smoothen out lumps. If it's too thick you can always add more hot milk and churn. Cool in refrigerator for 4 to five hours. Just before serving add mixed nuts, lychee and tropical fruits. Serve chilled.