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The Indian Weekender

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Read online www.iwk.co.nz Friday, 12 August, 2022<br />

INDEPENDENCE DAY - SPECIAL ISSUE FEATURES 23<br />

Energy Bites<br />

INGREDIENTS<br />

• 1/4cup - walnuts<br />

• 1/4cup - almonds<br />

• 1/4cup - pistachios<br />

• 10 - dates<br />

• 5 - figs<br />

• 1tbsp - chia seeds<br />

• 2tbsp - shredded coconut<br />

METHOD<br />

• Add the walnuts to a food<br />

processor and pulse a few<br />

times until chopped.<br />

• Repeat the process with the<br />

almonds, pistachios and then<br />

transfer them into a bowl<br />

along with cashews. Set<br />

aside.<br />

• Add the dates, figs to a food<br />

processor and process until<br />

well combined.<br />

• Transfer them into a plate.<br />

• Set aside.<br />

• Add chia seeds to the date<br />

mixture and mix well using<br />

your hands (as per your choice<br />

you can make powder of chia<br />

seeds and then add them).<br />

Add all the nuts to the date<br />

mixture and mix until all the<br />

ingredients come together.<br />

• With slightly damp hands,<br />

roll half tablespoon of the<br />

mixture into ball, then roll<br />

each ball in the shredded<br />

coconut.<br />

• Store the energy bites in<br />

an airtight container in the<br />

refrigerator for up to 1 week,<br />

or in the freezer for up to 3<br />

months (Approximately 12<br />

balls you will get).Serve<br />

• TIP; If dates are dry, soak<br />

them in warm water for<br />

30 minutes to soften and<br />

then drain.<br />

DRY FRUIT LADOOS<br />

INGREDIENTS<br />

• 1/3cup - grated coconut<br />

• 1/3cup - cashews<br />

• 1/3cup - almonds<br />

• 1/3cup - pistachios<br />

• 21/2tbsp - edible gum (gond katira)<br />

• 3/4cup - wheat flour (atta)<br />

• 1cup - jaggery (gur)<br />

• 11/2tbsp - water<br />

• 1/2tsp - cardamom powder<br />

• 6tbsp - clarified butter (ghee)<br />

METHOD<br />

• In a heavy base fry pan, over medium flame,<br />

dry roast grated coconut, then, transfer it into<br />

a plate and set aside.<br />

• Add 1 tablespoon of clarified butter in the<br />

same fry pan.<br />

• Roast almonds and cashews over medium<br />

flame until slightly aromatic.<br />

• Add pistachios and fry for another 2 minutes.<br />

• Transfer the nuts into a plate along side<br />

roasted coconut.<br />

• Once the nuts are cool then coarse grind them<br />

along with coconut and set aside for later use.<br />

• In the same frypan add 3 tablespoon of clarified<br />

butter. Add edible gum and roast over medium<br />

flame till they are fluffy and separated.<br />

VARIATION OF ENERGY BITE<br />

INGREDIENTS:<br />

• 100gm - dates, chopped<br />

• 50gm - almonds, sliced<br />

• 50gm - pistachios, sliced<br />

• 50gm - cashews, chopped<br />

• 1tbsp - poppy seeds<br />

• 6 - figs, chopped<br />

• 1tbsp - cardamom powder<br />

• 1tbsp - pumpkin seeds<br />

• 3tbsp - clarified butter<br />

METHOD<br />

• In a fry pan dry roast poppy<br />

seeds and keep aside for<br />

later use.<br />

• In the same pan add 2<br />

tablespoons of clarified<br />

butter over medium flame.<br />

• Add almonds, pistachios and<br />

• cashews, roast them, then<br />

transfer them into a plate.<br />

• In the same pan add 1<br />

tablespoon of clarified butter.<br />

• Transfer puffed edible gum into a plate.<br />

• Again in the same fry pan add 2 tablespoon of<br />

clarified butter.<br />

• Add wheat flour and fry over medium flame<br />

until light brown in colour and aromatic<br />

(approximately for 8 minutes).<br />

• Transfer wheat flour into a plate.<br />

• Add nuts along with coconut to flour and mix<br />

well. Add puffed edible gum and cardamom<br />

powder to the flour mixture and mix everything<br />

well. Set aside. In the same fry pan add jaggery<br />

along with water.<br />

• Melt jaggery over medium flame while stirring<br />

continuously, once the boil comes remove the<br />

pan from the flame.<br />

• Add flour mixture to the jaggery and mix<br />

everything until well combined with the spoon.<br />

• When jaggery cools down a bit, rub some<br />

clarified butter on your hands and then roll half<br />

tablespoon of the mixture into ball. Repeat the<br />

process until the mixture is finished.<br />

• Store dry fruit ladoo’s in an airtight container.<br />

TIP: Everything is roasted for long shelf life.<br />

• <strong>The</strong>se ladoo’s can be kept for months.<br />

• If using seeds, toast them until they turn<br />

aromatic then add them.<br />

• Gram flour (besan) can be used instead of<br />

wheat flour as per your choice.<br />

• Add dates and figs, roast<br />

them for 2-3 minutes, then<br />

transfer them into a plate.<br />

Add roasted nuts to dates<br />

and figs.<br />

• Add cardamom powder<br />

and pumpkin seeds, mix<br />

everything until well<br />

combined.<br />

• Roll half tablespoon of the<br />

mixture into ball, then roll<br />

each ball in the roasted<br />

poppy seeds. Serve<br />

Bhartiya<br />

Samaj and Roopa<br />

aur Aap Charitable<br />

trust wishes you all<br />

Happy India<br />

Independence Day<br />

Azadi Ka Amrit Mahotsav<br />

Mr Jeet Jeet Suchdev Suchdev QSM JP QSM JP<br />

Bhartiya Samaj<br />

and Roopa aur Aap<br />

Charitable trust<br />

wishes you all<br />

Happy India<br />

Independence Day<br />

a very Happy<br />

Independence Day<br />

Mobile: 0212221020 | Email: | Email: jeet@xtra.co.nz | Address: | Address: 13 May 13 Rd, May Mount Rd, Mount Roskill, Roskill, Auckland Auckland 1041

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