Date roll or Khajur burfi

2 cups of ripe dates without pits
1/2 cups chopped of pistachios
1/2 cup of chopped almonds
5 tablespoon of oil

Mix the dates chopped pistachios and almonds.  Microwave it for a total 4 minutes.  Stir it at 2 minute interval. Let is cool down nicely in the refrigerator.

After it is cool place it on a greased parchment paper, press it down to make it into a square or rectangular shape.

Place it on a tray and let it cool in the freezer for 15 minutes.
Remove and cut it into squares.

Dates originated from the middle east.  Sweet and crunchy you can never get tired of these.  Eat a couple of these in the morning and they give you energy.  Dates are rich in minerals.

Pulao with Sprouted Mung beans

1 cup basmati rice
1/2 cup sprouted mung beans (ready made sprouted mung are available in most grocers)
1/2 cup frozen mixed vegetables
4 small bay leaves
8 whole cloves
one 2" stick of cinnamon
1/4 teaspoon size whole nutmeg
3 tablespoon of clarified butter or oil
1 teaspoon of cumin seeds
3 tablespoon of chopped almonds
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon of salt or to taste
2 cups of water

Heat a pan with 2 cups of water.  When the water comes to a boil add bay leaves, whole cloves, cinnamon, nutmeg and turn the heat off.  When the water cools strain it discard the spices and keep the water.

In another pan heat the clarified butter, when hot add cumin seeds, when the cumin sizzles add chopped almonds saute for a few seconds add rice saute for a couple of minutes.  The rice needs to be well sauteed.  Add turmeric, powder, garam masala saute, add mixed vegetables and sprouted mung add water add salt and the strained spice water.  Let the rice cook until it is done, takes about 8 to 10 minutes.  Serves 4.

This dish is a meal in itself.  The sprouted mung beans give this dish a crunch.  Serve with yogurt or raita.  

Cannellini bean with Yam

1/2 cup cannellini beans can be substituted with canned cannellini beans
1 cup chopped yam
4 tablespoon oil
1 cup chopped tomato
1 tablespoon chopped ginger
1 teaspoon chopped green pepper or to taste
1/2 teaspoon of turmeric powder
1/2 teaspoon of paprika or red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon of coriander powder
1 teaspoon garam masala
1/2 teaspoon salt or to taste
1 tablespoon lemon juice
Enough water for preparation approximately 2 1/2 cups

Wash and soak the cannellini beans in water for at least one hour before cooking.  

After one hour start cooking the beans in the same water it was soaked in for at least 15 minutes, add the chopped yam and cook for another 10 minutes until the yam and cannellini are cooked, keep aside.

In  a pan on medium heat add oil and tomato, cook till the tomato separates from the oil it takes about 5 minutes.  Add ginger, green chili, saute for a few seconds add add turmeric powder, paprika, coriander, cumin powder and garam masala powder, saute for a few seconds add the cooked cannellini beans and yam mixture add water if necessary add lemon juice and salt, let it come to a boil and turn the heat off.

Serve with rice or chapati.  Serves 2

Cennellini beans are white kidney beans.  Italian in origin.  Combined with yam it give it the right amount of sweetness.  Now you can do something with all the yams you see in the supermarket

Kadai Paneer

Ingredients:
5 tablespoon of oil
1 teaspoon of cumin
1 cup chopped onions
one 2" stick of cinnamon
4 bay leaves
one dry red chili
1 tablespoon of coriander seeds crushed
1 tablespoon chopped ginger
1 tablespoon chopped garlic
2 cups of chopped tomato
1 teaspoon of garam masala
3 cups chopped red yellow and green bell peppers
1 teaspoon salt
2 cups paneer

Preparation:  Heat a pan with oil on medium heat.  Add cumin seeds to the oil.  When the cumin seeds sizzles add the chopped onions cook till the onion is brown.  Add red chili, bay leaves, crushed coriander seeds, saute for a few minutes add tomato stir cover and cook till the tomato separates from the oil about 5 minutes.  Add garam masala, add the bell peppers stir cover and cook for 2 minutes.  After two minutes take out the cover stir and cook open for 5 to 6 minutes.  Bell pepper should not be over cooked., just before turning off the heat add the paneer mix heat on high for 2 minutes and turn off heat.  
Serves 2.

This is a popular restaurant dish.  It can be made at home easily.  It is an absolute compliment to nan or chapati.