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Monday, December 15, 2014

Dates Nut Roll

I buy these jumbo dates at Costco, which are plump, moist and absolutely divine. It is super sweet even for a sweet tooth like me. Most of the time i just stare at the box and thinking how to eat'em all. Now this recipe comes handy which makes a guilt-free goodness in every bite, making it a great dessert or even a go-to snack. The nuts adds a great deal of good fats and satisfying crunch. Feel free to fancy any your favorite nuts and dried fruits. Next time i am planning to add pistachios and dried figs to make it a richer roll. And here goes the recipe,

3/4 cup Dates (finely chopped)
1/4 cup raw Walnuts (finely chopped)
1/4 cup raw Almonds (finely chopped)
1/4 cup raw Cashews (finely chopped)
1 tbsp Ghee (clarified butter)
 How to:
  • Dry roast the chopped nuts together and keep aside. (You can roast the nuts whole and then chop'em.)
  • In a skillet, heat ghee and add the dates. Cook until it comes together for 3-5 mins at medium-low heat.
  • Now add the lightly roasted nuts and mix well. Continue cooking the nut-date mixture for a couple more mins. (The nuts may look a lot, but the dates can take it all so don't be alarmed.)
  • Transfer the mixture on to a greased plate and let cool for 10 mins.
  • Now gently press'em to form a cylindrical roll and tightly wrap it with plastic.
  • Refrigerate the roll for 3 hrs. Cut into 1/4 inch rounds and serve.
  • Store in an airtight container and refrigerate it.

Thursday, November 13, 2014

Sweet Potato Masala Roast

A perfect roast as a side for sambar rice. Sweet potatoes are very healthy and if you don't like to eat just boiled like back at home, prepare this roast for weekday lunches and you will be hooked for sure. With our variety of spices, you never have to eat anything bland. These days sweet potatoes are a staple at my home. And here goes the recipe,


2 medium Sweet Potatoes
1 medium Red Onion (finely chopped)
6-8 Green Chili (slit)
3 Garlic pods
1/2 tsp Cumin seeds
1 tbsp Urad dal
3 dry red chili
1/2 tsp Mustard seeds
1/2 tsp Turmeric powder
2 tsp Chili powder/Sambar powder
Cilantro chopped
1 tbsp Oil
How to:

  • Boil the sweet potatoes and chop'em to bite size pieces with or without skin. Crush the garlic and cumin seeds.

  • Heat oil in a skillet, add mustard seeds, dry red chili and urad dal.

  • Add the onions and green chili, saute for a min and now add the crushed garlic-cumin seeds.

  • Add the turmeric powder and sambar powder, mix well.

  • Add the sweet potatoes along with salt and cook for 5 mins in a medium heat. (Don't salt'em as you would for white/red potatoes, use sparingly.)

  • Switch off and garnish with cilantro.


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