Date and nut roll

There are many versions of this popular dessert made with dates and nuts. I tasted this at a friends place and absolutely loved it. So I requested her to share her recipe and she gladly did.
It looks elegant and can be considered healthier as compared to other desserts as it gets most of its sweetness from dates.  It has the nice crunch of nuts with a subtle flavor of vanilla. The condensed milk gives it the richness and makes it extra special. Once the hard work of chopping the dates and nuts is done it is quite easy to put it together.

Ingredients

Dates – 2 lbs  chopped into small pieces
Condensed milk – 1 can
1tsp vanilla essence
Nuts – Broken cashews, slivered almonds, chopped pistachios– 1 cup each
Grated dessicated coconut - to roll

 Method

Take a pan, add dates and stir on medium low flame.
Add vanilla essence, condensed milk and stir till it gets mushy and leaves sides of the pan.
Meanwhile, lightly roast all nut on stove or oven for 5 minutes.
Add chopped nuts to the date and condensed milk mix everything well.
Make a roll and roll it on the coconut flakes.
Put it in the foil and freeze it.
Remove and thaw in refrigerator overnight and cut in rounds.
You will get about 6-7 rolls and each roll can be cut into 10-15 pieces.

Okra/bhindi with roasted peanuts and sesame seeds

Here's a delicious way to prepare okra/bhindi with roasted and coarsely powdered peanuts and sesame seeds.


 

Ingredients

250 grams okra (sliced lengthwise)

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1/2 teaspoon asafoetida (hing)

1 teaspoon turmeric powder

2 tablespoons coriander and cumin powder

1 teaspoon garam masala

2 teaspoons chilli powder

2 teaspoons dry mango powder (amchur)

1 tablespoon brown sugar

1/4 cup roasted peanuts

2 heaped tablespoon roasted sesame seeds

1 tablespoon besan

chopped cilantro for garnish

salt to taste

Method

Roast the besan (chickpea flour) and grind the peanuts and roasted sesame seeds coarsely and keep aside.

Heat oil in a pan and drop the mustard seeds, once they start popping add the cumin seeds and asafoetida. Quickly slide in the sliced okra and stir. Keep stirring till the okra is not sticky anymore. This can take about 5-7 minutes. Now add the dry masalas and salt (turmeric, garam masala, red chili powder, dry mango powder, coriander and cumin powder). Sprinkle the roasted besan, sugar, ground peanuts and sesame seeds and mix well. It should coat the okra slices. If it looks too dry sprinkle a few drops of water. Cover and let it cook on low heat for 3-4 minutes. Just before serving garnish with cilantro leaves.