Fill glass with ice!
1/2 glass of raspberry lemonade
1/2 glass Fresca
Slice of lemon
Refreshing, lite and YUMMY!!!
One cannot go wrong with a curry puff. It can go well as an appetizer, a snack for that lazy Saturday afternoon or you can snag two for breakfast just because they were so delicious at dinner last night and you have leftovers!
2 medium potatoes
1 medium onion chopped
1 cup frozen peas
2-3 garlic cloves minced
a small piece of ginger minced
1 jalapeno (optional) minced
some cilantro chopped
2-3 tablespoon vegetable oil
1 tsp paprika or red chilli powder
1 tsp amchur (ground dried mango powder)
1 tsp salt or as needed
1tsp garam masala
1 packet filo pastry sheet
Other vegetables that can be added include: 1 carrot (chopped), a few beans chopped, chopped spinach
In a pan boil the potato until cooked and set aside. Lightly saute the onion in the oil along with garlic, ginger and jalapeno until lightly brown. If using any other vegetables, add to the onion and fry until slightly soft. Peel and mash the potatoes and add to the frying pan with onions. Add the spices- paprika, amchur, garam masala and salt. Adjust spices to suit personal needs. Add the chopped cilantro and mix well. Cook for another 5-10 minutes in low flame and set aside.
Thaw filo pastry sheet for 40 minutes on a flat surface. To make the curry puff, cut the filo sheet into 6 equal halves. Gently roll out each piece with a rolling pin. Add 1-2 tbsp of the curry onto the rolled piece and fold the half across and seal at the ends. Preheat oven to 400 deg F. Set each filled puff on a baking tray or sheet and bake until dough puffs and turns slightly brown about 10-15 minutes. Remove from the oven and serve hot with sweet and sour tamarind chutney and mint chutney.
1/2 block soft tamarind
salt to taste
1 tsp oil
a little paprika
1 tsp cumin seeds
Soak the dates in a bowl until they soften (about 30 minutes). In a separate bowl soak the tamarind until soften. In a pan add the oil and fry the cumin seeds. Squeeze tamarind juice and add to the pan. Squeeze juice from dates add also add to the pan. Cook on low flame until the whole mix thickens. Add salt and paprika to taste.
Remove from flame. Can be refrigerated and used for up to a week.
2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas (I like to use a hand held blender)
1 1/2 cups sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans or walnuts (optional)
1. Preheat oven to 325 degrees (165 degrees C). Butter one 9×5 inch loaf pan
2. Blend together the eggs, buttermilk, oil and bananas
3. Sift or whisk together the sugar, flour, baking soda and salt. Add to the banana mixture and stir in the nuts. Mix well.
4. Pour into prepared bread pan and bake for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean.
5. Use a butter knife to release the bread from the sides of bread pan and then flip onto wire racks….quickly flip right side up and cool.