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Coconut Ladoo Ingredients: Sweetened condensed milk. Dried coconut powder or small coconut flakes. Cashews. 1/2 spoon ghee. Preparation: Heat the condensed milk for 15 seconds and add the dried coconut powder. Mix and make the consistency to make them into shapes of ladoo by adding ghee Put the fried cashews on top of ladoo. Store them in air tight containers and use it for a week. Fry both sides till crisp. Preparation time - 5 min. ******************************************************************************************************************** Gingerbread cookies Ingredients: 4 1/2 cups all-purpose flour . 1 tbsp. ground cinnamon . 2 tsp. ground ginger . 1/4 tsp. ground cloves . 1 1/4 tsp. baking soda . 1/2 cup butter, softened . 1/2 cup packed brown sugar . 2 large eggs . 3/4 cup molasses . Tubes of white decorator's frosting . Red and green M & M's and Skittles . Preparation: In a medium-sized bowl, sift the flour, cinnamon, ginger, cloves and baking soda. Set aside dry ingredients. In a large bowl, blend the butter and brown sugar. Add the eggs, one at a time, and then the molasses. Slowly add the flour mixture to the molasses mixture, stirring after each addition with the wooden spoon or mixer (the dough should be stiff). Divide the dough in half, flatten into a thick pancake (a fun step for kids set up with a rolling pin) and cover with plastic wrap. Refrigerate for 2 hours, or until the dough is firm enough to roll (if it becomes too stiff, soften for 10 minutes at room temperature). Preheat the oven to 350 degrees. On a floured counter, roll out the dough to a 1/4-inch thickness. Use cookie cutters to cut out gingerbread men and a spatula to transfer them to a greased cookie sheet, spacing them 1 inch apart. Bake for 10 minutes, or until light brown. Once the gingerbread men have cooled, invite your kids to pipe on frosting features and clothing (they can make both boys and girls -- or even a whole gingerbread family). Add red and green candies for buttons. Makes about 25 cookies. ******************************************************************************************************************** Chocolate Heart Peanut Butter Cookies Ingredients: 1 pouch (1 lb 1.5 oz) peanut butter cookie mix. 3 tablespoons vegetable oil. 1 tablespoon water. 2 tablespoons sugar . 1 egg . 30 heart-shaped Dove milk chocolate candies . Preparation: Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms. Shape dough into 30 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Immediately press chocolate candy into top of each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes, before storing in tightly covered container. Garlic Mashed Potatoes Ingredients: 1 1/4 pounds russet potatoes, peeled and cut into 1/2 inch pieces. 1/4 cup whole milk. 6-7 large garlic cloves, peeled and crushed. 1/4 cup whipping cream. 1/4 cup butter at room temperature. Preparation: Place potatoes in saucepan with enough cold water to cover them. Pour over milk and garlic. Bring to boil then reduce heat. Cover the pot and simmer about 25 minutes or until potatoes are tender. Drain the potatoes reserving 1/4 cup of the cooking liquid. Place potatoes and garlic in saucepan. Add cream and butter and mash until smooth. To thin add reserved liquid. Season with salt and pepper to taste. ******************************************************************************************************************** Ginger-Garlic Green Beans Ingredients: 1 lb. fresh green beans . 2 teaspoons vegetable oil. 2 tablespoons fresh ginger, peeled and minced. 8 cloves garlic, minced. 1/3 cup low sodium vegitable stock. Preparation: Wash the beans, trim the ends, and cut into 2" pieces. Arrange beans over vegetable steamer and place over boiling water. Cover and steam 5 minutes, until the green beans are tender crisp. Drain beans and set aside.. Heat vegetable oil over low heat. Add ginger and garlic and sauté 3 minutes ,or until tender. Add vegitable stock, stir. Add beans, cook 4 minutes stirring occasionally. ******************************************************************************************************************** SPINACH SOUP Ingredients: 4 cups spinach leaves. 2 cups vegitable stock. 1 onion chopped. 1 cup milk. 2 tablespoons plain flour. 1 tablespoon fresh cream. 2 tablespoon butter. salt and pepper to season. Preparation: Wash the spinach leaves and discard the thick stems. Boil along with the vegitable stock for 8-10 minutes or till the spinach is well cooked. Cool and puree in a blender. Keep aside. Heat the butter in a pan. Add the chopped onions and sauté on medium heat for 3 minutes or till the onions are transparent. Now, add the plain flour and fry briefly on low heat. Add the salt and pepper. Add now the spinach puree and milk. Simmer on low heat for 5 minutes. Top with fresh cream just before serving. Archived recipe's.. Sankranthi/Pongal-Specials Summer-Specials Gojju-Specials Beetroot-Specials HAMARA BHARAT MAHAN Cauliflower cheese Grilled corn and tomato salad Stuffed Peppers Recipes From Karnataka Modified For Heart Health II-Using Steel cut Oats Recipes From Karnataka Modified For Heart Health I-Using Rolled Oats