1/4 cup flour
- 2 cups shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspon vanilla extract
- Preheat oven to 325°F.
- Grease a cookie sheet using butter, margarine,
or shortening or non-stick cooking spray.
- Mix flour and coconut together in a large
mixing bowl. HINT: It is best to use a wooden spoon.
- Add milk and vanilla and mix well.
- Using a spoon, drop the dough onto the
cookie sheet. Make sure the dough balls are at least 2 inches apart to prevent
- Bake for 15 minutes at 325°F or until
- When done, remove from cookie sheet and
cool on paper towel or a cooling rack for 10 minutes.
- 2 carrots, peeled and chopped
- 1 potato, peeled and chopped
- 1/2 cup cabbage, shredded
- 1/4 cup peas
- 1/4 cup sweetcorn
- 1 onion, chopped
- 4 cups water
- 1 vegetable stock cube
- ground black pepper
- Put water into a large saucepan.
- Add all vegetables to the water in the saucepan.
- Place over medium high heat, cover, and bring to a boil.
- Add the vegetable stock cube, reduce heat to medium low
and simmer for 1 hour.
- Sprinkle black pepper in for taste.
- Allow to cool.
- Place mixture in a food processor and process on high
until well blended.
- Transfer to serving bowl and serve.
- ghee or cooking oil (Ghee is the name of the butter commonly
used as cooking oil in India)
- 2 onions, sliced
- 4 cloves garlic, crushed
- 1 to 2 green chilies, sliced
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 tablespoon ground coriander
- 1 tablespoon cumin
- 1 tablespoon garam masala (Garam masala is a mix of cardamom,
corinader, and cumin seeds, whole cloves, and peppercorns. It can be found
in large supermarkets or can be homemade.)
- 4 tomatoes, chopped
- 2 tablespoons fresh cilantro leaves, chopped
- 2 tablespoons fresh mint, chopped or 2 teaspoons dried
- 1 1/4 cups cooked garbanzos (chickpeas)
- Prepare a frying pan by heating the ghee or cooking oil
over medium low heat.
- When oil is hot, add onions and garlic. Saute for 5 minutes
or until golden.
- Add chilies, turmeric, paprika, ground coriander, cumin,
and garam masala and fry for 2 minutes. Make sure you frequently stir the
mixture while frying.
- Add tomatoes, 1 tablespoon of cilantro leaves and all
the mint. Continuing to stir mixture, cook for 10 minutes or until the tomatoes
are mushed to a puree.
- Add the garbanzos (chickpeas) to the mixture and continue
to cook for another 10 to 15 minutes. Transfer mixture to a serving dish.
- Top with remaining 1 tablespoon of fresh cilantro leaves
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