1/2 cup (1 stick) unsalted butter, room temperature
1 1/3 cups powdered sugar, divided
2 teaspoons vanilla extract
1 teaspoon almond extract
3/4 teaspoon ground allspice
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup all purpose flour
3/4 cup finely chopped toasted almonds
Preheat oven to 350°F. Using electric mixer, beat butter, 1/3 cup sugar, both extracts, spices, and salt in medium bowl. Beat in flour, then stir in almonds.
Using hands, roll dough into tablespoon-size balls. Place on large baking sheet, spacing apart. Bake until pale golden, about 25 minutes. Cool on sheet 5 minutes. Place remaining sugar in large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack. Roll again in sugar and serve.
2 cups of fresh chopped mango pieces, about 3 to 4 medium sized mangoes
2 cups chilled full fat fresh curd/yoghurt
2 to 3 tbsp cream 25% to 30% fat or malai (optional)
½ tsp cardamom powder or ½ tbsp rose water or a pinch of saffron strands
4 to 5 tbsp sugar or honey or add as required. this also can be skipped if the mangoes are very sweet
few mint leaves for garnish or mango cubes or sliced dry fruits
Peel the mangoes and chop them.
In a blender or mixer, puree the mangoes with sugar or honey and cardamom powder or saffron or rose water.
Now add the chilled curd/yogurt and cream.
Add some ice cubes.
Blend for some seconds till the everything is mixed well and the yogurt has become smooth.
Pour mango lassi in glasses and serve garnished with mint leaves or cubes of mango
If you want a slightly thin consistency, then add some milk to the mango lassi while blending.
1 cup brown rice, uncooked
1/4 cup real maple syrup
1/2 cup raisins
1 cup milk, soy
1 cup of water
1/2 cup toasted almonds, chopped
1/2 tsp cardamom, ground
1 tsp cinnamon, ground
Boil water in a medium sized saucepan. Then, add the rice and stir. Reduce the heat, cover and simmer for 45 minutes (until the rice is tender). Combine the cooked rice, soy milk, raisins, maple syrup, almonds, cardamom, and cinnamon in a medium sized saucepan. Bring to a boil over a medium-high heat. Immediately turn the heat to low and simmer, stirring regularly, until thickened (this should take about 5-8 minutes). Place into bowls, and serve.
2 medium acorn squash
1/2 pound ground turkey
1/2 cup cooked wild rice
1/2 cup chopped, peeled tart apple
1/2 cup chopped fresh or frozen cranberries
1/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
Cut squash in half and discard seeds; set squash aside. In a skillet over medium heat, cook turkey until no longer pink; drain. Add egg, rice,apple, cranberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves; place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.