remembering a meal

Cashew-Almond bars


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


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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