Cashew-Almond bars
Recipe
Cashews - 1 cup
Almonds - 1 cup
Whole pitted dates - 3/4 cup
Cardamom powder ( optional) - ¼ tsp
Dried ginger powder ( optional) - ¼ tsp
Heat a thick bottomed pan, dry roast almonds and cashews just until the cashews turn pale golden brown. Turn off the heat, quickly transfer the toasted nuts to a baking sheet, allow it to cool down completely. In a food processor, grind the toasted nuts to a coarse mixture. Take out ½ cup of the ground mixture. Pulse the remaining nuts in the food processor to a fine powder, add dates and spice powder and pulse again till everything comes together. Add the reserved coarsely ground nut mixture back, pulse to combine. Line a baking sheet with parchment paper, spread the nut- dates mixture to about ½ inch thickness, using hands to press it down. Overlay with another parchment sheet and run a rolling pin over to smoothen the surface. Keep it in the freezer for 30 min. Cut into desired shapes, return into freezer for another 30 minutes. Separate the bars and store it in a container in fridge for up to 2 weeks.
A simple vegetable curry
Mixed vegetable curry
Recipe
Clean and cut vegetables into small bite sized cubes and measure
Carrot - 1 cup
Potatoes - 1 cup
Beetroot - 1 cup
Cauliflower - 1 cup
Green peas or Garbanzo beans cooked - 1 cup
Tomato chopped - ¼ cup
Finely chopped onion -1 cup
Ginger minced - 2 tbsp
garlic minced - 3 tbsp
Green chillies minced - 1 ½ tbsp
Curry leaves - 10 nos
Oil - 2 tbsp.
Rice powder - 2 tbsp
Cumin - ¼ tsp
Clove powder - ¼ tsp
Cinnamon powder - ¼ tsp
Turmeric - ½ tsp
Crushed black pepper - ½ tsp
Salt - to taste
Heat oil in a pan, add cumin, ginger, garlic, onion, curry leaves and green chillies and some salt. Saute until the onion pieces are tender. Add all the spice powders and stir well. Add the vegetables and saute for about 5 minutes or till the pieces begin to brown. Now sprinkle the rice powder and saute for one more minute. Add 2 cups of water and the chopped tomatoes and cook covered for about 5 minutes at high heat, till the vegetables are tender but not mushy. Turn off the heat, add the cooked peas/beans. Sprinkle with black pepper, keep covered for a couple of minutes before serving with any Indian style flatbread.
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