1 package frozen Fillo tart shells
1/3 cup mayonnaise
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
2 teaspoons Chutney or pesto
A Pinch of pepper
In a small bowl, combine the tomatoes, mayonnaise, cheeses, pesto and pepper. Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 15 minutes.
3/4 cup any butter (Peanut/Almond/Sunflower seeds or any other Butter)
½ cup honey
3 cups rolled oats
Roast oats on medium heat for 2 minutes or until it turns light brown.
Add butter and honey together and mix well with oats.
Add pinch of salt
Add Nuts – Dates, Pecan, Almond (optional)
Press mixture into pan. Place in refrigerator until set. Cut into squares.
Makes 20 squares
4 cup coarsely granulated uncooked rice (You can wash and dry uncooked rice and then grind)
1 cup Jaggery, grated
4 cup Water
4 tbsp Ghee
4 Spoon Fresh Coconut, grated
In a nonstick pan, heat Ghee over medium heat and roast Course rice until it gets light brown.
Boil 4 cup water in other pan and put jaggery. Let it melt.
Pour roasted course granulated uncooked rice. Stir nicely and remove lumps with spatula, if any. Turn the heat over medium low. Cover the pan with lid and let it cook for 2 – 3 minutes.
Grease a stainless steel plate or cooking surface with little ghee. Sprinkle grated coconut on it
Pour all the mixture in the plate/cooking surface and spread in thick layer.
Sprinkle grated coconut on it .
Let it cool.
Cut into pieces.
You will get around 30 to 35 pieces.
1 cup Semolina (Sooji / Rawa – roast until light brown and cool)
Frozen Shredded Coconut – 1 spoon
1 cup Yogurt
1 cup Mango Pulp
1 cup sugar
Pinch a salt
1 spoon butter
1/4 spoon baking soda.
Instructions Mix together. Steam for 15 minutes in Idli Maker. Cool and eat it with butter.
Tip: Shredded Coconut makes Idli little crunchy and moist.