Crunchy Pickle

By:  Kusum















Special Notes:
Need to refrigerate after 1or 2 days

Ingredients:
1. Cauliflowers...........................2
2. Carrots..................................10
3. Hot serano peppers...............25
4. Cooking oil.............................1/2 cup
5.Corriander powder...................4 Tsp
6.Saunf powder...........................4 Tsp
7.Black mustard seed powder......2 Tsp 
8.Salt...........................................to taste
9.Vinegar.....................................1/2 cup
10.One store bought carrot pickle (Deep's)

Directions:
1. Wash and chop cauliflowers, peel and dice carrots and spread them on a cheese cloth to dry a little. Wash and dice peppers .
2. Place all in a deep bowl and add  rest of the ingredients. Empty the carrot pickle to this. Mix properly and then add salt accordingly.
3.Fill tightly in clean dry jars.
4. Let the bottle sit in a warm place for a day or two before the pickle is ready to eat.
5. Refrigerate to enjoy the crunchy pickle.

Tips:
Keep the inside

top portion of the pickle jar clean all the time to prevent it from spoiling.

Dates Rolls

By: Kusum

Special Notes:
Need aluminum foil and non-stick heavy bottom pan

Ingredients:
1. Pitted dates..............3 1/2 pounds
2. Almonds..................1 cup
3. Walnuts....................1 cup
4. Cashews...................1 cup
5. Pistas........................1 cup
6. Dessicated coconut....1 cup
7. Condensed milk.........1 can

Directions:
1. Chop dates and place them in a pyrex dish to microwave for 8 minutes stirring occasionally.
2. Place the pan on medium heat and empty the contents of condensed milk.
3. Add the dates and keep stirring for 10 minutes adding nuts and continue to mix for another 5 min.till it leaves the sides of pan and looks like dough.
4. Place the aluminum foil on a flat surface and spread 1/4 coconut mixture evenly.
5. Take 1/4 dough and start shaping in a form of log with the help of coconut powder. Do the same with rest of the mixture. Place these logs in the fridge for 4 hours.
6. Cut into rounds about 1/2 inch thickness.


Tips:
[Tips]

KATAIFI

BY: Kusum

Special Note: Need 2 baking trays

Ingredients:
Shredded filo dough.......1 packet ( thaw at room temperature)
Unsalted butter...............2 sticks ( one cup butter ) melted

Walnuts..........................4 cups coarsely ground
Green elaichi powder......1/2 tsp
Cinnamon powder..........1/4 tsp
Sugar..............................1/2 cup

For syrup
Sugar............................2 1/2 cups
Water.............................1/2 cup
Green elaichi powder.......1/2 tsp
Saffron............................1/2 tsp

Pista slivers for decoration

Directions:
1. Pour melted butter over the shredded dough and mix properly.
2. Mix next four ingredients together.
3. Grease the baking trays and preheat the oven to 350.F
4. Make the syrup by adding all 4 ingredients and boiling for one minute.
5. Spread quarter of dough in each of 2 trays. Spread the nut mixture evenly over it. Cover divided quarter dough over the nuts evenly, pressing firmly.
6. Bake keeping a watch to see that it bakes slowly to light golden color.
7. Pour the syrup as soon as you take the baked Kataifi out.
8. Cut into squares and decorate with pista slivers.

Tips:
[Tips]