Dates Bars

Ingredients

Dates: 1 ½ cup sliced and pitted dates

Eggs: 3

Sugar: 1

Flour: 1cup

Salt:1/4 tsp

Baking Powder: 1tsp

Vanilla Extract: 1tsp

Pecans Chopped: 1 cup

Method Of Preparation

Beat eggs and sugar thoroughly

Sift the dry ingredients.

Add it to egg mixture.

Then add dates and pecans and stir it.

Pour it to the baking tray lined with butter paper.

Preheat the oven and bake at 180 deg C to about 30-40minutes or till done.

Cut into squares and serve.

Dates & Almond Squares

Ingredients

Dates ( Pitted): 140gms (soft dates)

Almonds: 150gms

Raisins: 4tbsp

Cocoa Powder: 1tbsp (Optional)

Method Of Preparation

In a blender add almonds and raisins and powder it coarsely.

Transfer it to a bowl.

Then add the dates and cocoa powder to the blender and blend.

Add the dates to the almond powder and mix everything well with hand to form a dough shape.

Then grease a plate and add the date mix to it and spread and press it well.

Refrigerate it for few minutes and cut into squaresand serve.

Note: I didn’t peel the almond, you can soak in water and peel off the skin.

Use soft dates or just microwave the dates for 1 min so that the dates turn bit soft.

Kachil/Purple Yam Puzhuk

Ingredients

Kaachil (Peeled, Washed and chopped)/ Purple Yam: 2cups

Green Chilli: 2

Salt: needed

Water: 2 cups

Grated Coconut: ¾ cup

Coconut Oil: 2tbsp

Method Of Preparation

In a pan add kaachil, salt, green chilli and water. Keep on flame.

Close with the lid, when boils lower the flame.

When it gets cooked, mash it up.

Switch off the flame and add grated coconut and coconut oil.

Serve hot with rice.

Almond Cup Cake

Recipe Source: Hamaree Rasoi

Ingredients

Almonds: 1 cup

All purpose flour: ½ cup

Sugar: ½ cup

Oil: 1/3 cup

Egg: 2            

Almond Extract: 1tsp

Baking Powder: ½ tsp

Salt: ¼ tsp

Method Of Preparation

Toast the almonds in microwave for 2-3minutes.

Blend it a blender and make to fine powder.

Sift together flour, Almond flour, Salt and Baking powder. In a mixing bowl add oil and sugar and beat with a hand blender until smooth. Add one egg at a time and beat well.  Mix in almond extract and add dry ingredients. Combine well. Pour or scoop the batter into the preset lined cupcake tin.  Preheat the oven and Bake for 20-22 minutes, until a toothpick comes out clean from the center. Remove from the pan and cool on a wire rack