RECIPE COLLECTIONS FOR NEW YEAR CELEBRATIONS!

AVOCADO FRIES

Ingredients

4 small Avocados, peeled and sliced
¼ tsp Garlic powder
¼ tsp Salt
¼ cup Flour
½ cup Milk of choice
1 cup Breadcrumbs

 

Method

1. Preheat the oven to 400 degrees.
2. Lightly grease a baking sheet and set it aside.
3. Slice the avocados in half lengthwise and then cut into wedges.
4. In a small bowl, add the milk.
5. In another dish, add the flour, garlic powder, and salt.
6. Dip the avocado into the flour, then the milk.
7. Lay onto your greased baking sheet.
8. Spray the avocado with cooking spray and bake for 12-14 minutes until crispy.
9. Serve with honey chipotle dip if desired.

MASALA SEV

Ingredients

2 ½ cup Besan Flour
1 cup Rice flour
1 tbsp Butter
1 ½ tbsp Salt
½ tsp Red chili Powder
1 tsp Sesame seeds
1 tsp Cumin seeds
¼ tsp Hing
½ tsp Turmeric Powder
½ tbsp Lemon Juice
¾ cup Water
Oil for deep frying

 

Method

1. In a bowl, add rice flour, besan flour, and roasted gram flour along with oil and mix well until butter is incorporated.
2. Add sesame seeds, cumin seeds, hing, salt, and chili powder, and mix.
3. Now add water little by little and knead to form a soft and smooth, non-sticky dough.
4. Heat oil in a pan on medium heat for frying.
5. Grease chakli mold with oil or butter. Fill the mold with the dough
6. Press the dough directly over the oil and move your hand in a slow circular motion.
7. Fry on a medium flame for 2 minutes on each side or until it is crispy.
8. Transfer this to paper tissue to absorb any excess oil.
9. Once it cools completely, store it in an airtight container.

BANANA PUDDING

Ingredients

2 cup Banana
¼ cup Ghee
½ kg Jaggery
¼ cup Water
¼ tsp Cardamom powder
3 tbsp Cashew

 

Method

1. In a blender, add bananas and blend them to a smooth paste.
2. In a pan add ghee and pureed banana and continuously stir on medium-low flame for about 15 minutes.
3. The banana will be cook during this process, and the mixture slowly starts changing its color.
4. Add sugar based on the sweetness of banana, cashews and continue to stir.
5. The color and texture of halwa changes at this process.
6. Around 25 minutes after adding sugar, the mixture becomes thick, sticky, and leaves the sides of the pan.
7. Switch off the flame.
8. Transfer this to a greased plate or plate lined with parchment paper and spread the halwa to desired thickness.
9. Once it cools down completely, cut them into desired size and shape.
10. Serve and enjoy.

 

IN CONCLUSION

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