Tag Archives: Dates

Sprouts Dates Salad

6 May

sprouts_dates
Molakettina Pesalu Karjuram.

This is a simple and healthy salad made with moong sprouts and dates. Dates are chopped up and mixed with moong sprouts along with sliced almonds.
Makes: around 1 Cup of Sprouts Dates Salad.

Ingredients:

Moong Sprouts 1 Cup
Dates 4 – 6
Golden Raisins 10
Almonds 4
Honey 1 tsp (optional)

Method of preparation:

Soak almonds in water overnight.
In the morning, peel the skin off of the almonds and thinly slice them.
Alternatively, microwave the almonds in little water for a minute to peel off the skin.

In a mixing bowl, mix all the ingredients together.
Serve sprouts dates salad immediately.
Notes: Make sure the sprouts are sprouted well.

Suggestions: How to make Moong Sprouts.
Variations: If the sweetness of dates is not enough, stir in some honey.
Other Names: Sprouts Dates Salad, Molakettina Pesalu Karjuram.

Chaat Chutneys

16 Oct

chaat_chutney
Red chutney, Green chutney and Tamarind chutney.

Chaat is a form of savory snacks generally served at road side carts or stalls in India. Chaat is generally served with various chutneys. Green chutney is made of fresh herbs like mint and cilantro leaves. Tamarind dates chutney is tart and sweet chutney made of tamarind pulp, dates or jaggery. Red chutney is spicy and hot which is made of dried red chiles and garlic cloves.
Makes: 1/2 – 1 Cup of Red chutney, Green chutney and Tamarind chutney

Ingredients:

Green Chutney:

Mint Leaves 1 1/2 Cups packed
Cilantro Leaves 2 Cups Packed
Garlic 2 Cloves (optional)
Green Chiles 3 – 4
Lemon Juice 1 tbsp
salt to taste

Tamarind Chutney:

Tamarind 4 inch Sized Ball
Pitted Dates 4 (optional)
Jaggery 1 inch Block
Ginger 1 inch Piece
Cumin Powder 1/2 tsp
Red Chilli Powder 1/2 tsp
Salt to taste

Red Chutney:

Whole Red Chiles 6
Garlic 6 – 9 cloves
Salt to taste

Method of preparation:

Thoroughly clean and wash mint and cilantro leaves.
Remove any hard stalks and roughly chop both mint and cilantro leaves.
Remove stems, wash and roughly chop green chiles.
Peel and chop garlic cloves.
Grind all the green chutney ingredients into smooth paste adding enough water for the green chutney.

Soak tamarind in a cup of hot water and extract all the thick pulp.
Roughly chop the dates.
Peel and mash the ginger.
Heat half a cup of water in a sauce pot, add tamarind extract, dates, ginger and jaggery.
Cook till dates turn soft and jaggery dissolves.
Cool the tamarind mixture to room temperature.
Grind it along with cumin, red chile powder and salt into smooth paste.

Remove stems, break the red chiles and soak them in warm water for 10 – 15 minutes.
Peel and roughly chop the garlic cloves.
Grind soaked red chiles, garlic cloves and salt into smooth paste adding sufficient water for the red chutney.

Serve the red chutney, green chutney and tamarind chutney with the chaat or deep fried snacks or fritters.
Notes: Store tight these red chutney, green chutney and tamarind chutney in a jar and refrigerate for a week or two.

Suggestions:Make sure to adjust the consistency of the chutneys with more or less water.
Variations:Chaat masala and black salt is adding in chutneys according to preference.
Other Names:Chaat Chutney, Red chutney or Garlic Chutney or Lal Chutney, Hari Chutney or Green chutney or Cilantro Mint Chutney or Mint Coriander Chutney, Tamarind chutney or Tamarind Dates Chutney.

Dates Coconut Rolls

26 Sep

dates_coconut_roll
Karjuram Kobbari Vundalu.

Dates are chopped up and cooked in little milk till they turn soft. They are then ground into fine paste using a blender. Dates paste is heated on low flame until most of the moisture is gone. Then, the thick dates paste is formed into small balls and rolled into dry coconut.
Makes: around a Cup of Dates Coconut Rolls.

Ingredients:

Dates 1 Cup
Milk 1/2 Cup
Thickly Grated Dessicated Coconut 2 tbsps
Sugar / Honey to taste (optional)

Method of preparation:

Chop the dates into small pieces.
Heat milk in a sauce pan on low heat, add dates and cook till most of the milk is evaporated or until dates turn soft.

Once the dates come to room temperature, grind them into smooth paste.
Put the ground dates mixture back into sauce pot and heat it on low flame to remove any excess moisture.
At this point of time add sugar (if using) and mix well.
Then stir in half of the grated coconut into the dates mixture.

Cool the dates mixture until it is warm enough to handle.
Take a little more than a tsp of the mixture and roll into smooth balls between the palms.
Repeat the same with remaining dates mixture.
Roll each of the dates ball into grated coconut so that the coconut sticks to the dates mixture.
Refrigerate the dates coconut rolls and serve them as a snack when necessary.
Notes: For dessicated coconut, freshly grated coconut is spread on the baking sheet and baked in 200F for couple of minutes or until it dries out a bit.

Suggestions: If dates are not soft enough to grind, make sure to cook dates in enough milk to make them soft. If the dates are soft enough to grind before starting the process, you can avoid milk and directly grind them into smooth paste and roll them in coconut.
Variations: You can also add any flavorings or chopped nuts into the dates mixture if you wish.
Other Names: Karjuram Kobbari Vundalu, Dates Coconut Rolls.