CHOCOLATE SANDWICH

INGREDIENTS
8 slices of bread
Butter or ghee as needed
Pinch of cinnamon for each sandwich (optional)
nutella
nuts
METHOD
Trim the edges of the bread.
Butter them on one side, outer side.
Heat the bread on a pan on the inner side first, when they are hot enough, flip them to the buttered side and lower the flame, spread nutella, pinch of cinnamon powder and then the nuts, cover it with the other slice with the buttered side on top.
Toast on both the sides, till crusty and golden.Press the sandwich of top with a wooden spoon.

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Makes 4 Banana Pops

Ingredients
2 bananas
1/3 cup almond butter
½ tsp vanilla
¼ tsp cinnamon
1/3 cup all natural dark chocolate pieces or chips (at least 60% cacao)
1 T coconut oil
popsicle sticks or bamboo skewers

DIRECTIONS
Mix almond butter, vanilla, and cinnamon together until well mixed.
Peel and cut bananas in half. Slice the halves vertically in half.
Divide your almond butter mixture into 4 equal portions. Use 1 portion of almond butter per 2 banana slices. Spread the almond butter mixture over half of the banana slices.
Press your popsicle stick or skewer on top of the almond butter and top with the remaining banana slices.
Place the banana pops in the freezer and freeze until firm.
When your banana pops are all the way frozen, melt your dark chocolate and coconut oil in a double boiler over low heat. (If you don’t have a double boiler, use a large skillet filled with some water and place a smaller pot inside the skillet on top of the water. Put your chocolate and oil in the smaller pot.) Stir until melted and smooth.
Dip each banana pop in the dark chocolate and place on parchment paper. Place back in the freezer for a few minutes until chocolate is hardened and cold. Enjoy!

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EGG PARATHA

INGREDIENTS
½ cup wheat flour / atta
warm water as needed
oil as needed
2 eggs
1 small onion
1 green chili chopped (optional)
large pinch of pepper powder
turmeric as needed
salt to taste
coriander leaves few finely chopped

METHOD
Knead wheat flour with just enough warm water. Add few drops of oil and knead again to make soft pliable dough. Cover and set aside for at least 20 minutes.
Sprinkle flour on the rolling area and roll the paratha as shown in the pictures above.
Heat a tawa or griddle until hot. Place the paratha and cook till golden spots appear on both the sides.
Prepare eggs. Chop veggies finely. Break egg to a bowl, add veggies, salt, pepper powder and turmeric. Beat everything well until frothy.
Heat the same pan with little oil, pour the egg and allow to cook on a medium flame.
When the egg is almost cooked and little gooey on top, then place the paratha and press it gently.
Flip and cook on the other side as well and cook till the egg is done on the edges as well.
Serve egg paratha with chutney or vegetable salad.

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INDIAN STYLE PASTA

INGREDIENTS
2 cups pasta
2 tbsp. olive oil (adjust to suit your taste)
½ tsp. cumin
2 to 3 garlic cloves chopped finely
1 large onion
2 chopped carrots
¼ to ½ cup green peas
¼ cup chopped capsicum / bell pepper
¾ to 1 cup chopped tomatoes (do not use very sour tomatoes)
Salt as needed
½ tsp red chili powder
½ tsp garam masala or any other masala powder
½ tsp. kasuri methi
Cream as needed (optional)

METHOD
In a large pot, bring 6 cups of water to a boil. Add salt, pasta and cook till al dente. I suggest referring the instructions on the pack.
Drain off to a colander and rinse in cold water. Set aside.
Heat half of the oil mentioned in a pan, add cumin, when they begin to splutter add garlic and fry till it begins to smell good.
Add onions and fry until they turn pink.
Add chopped veggies and fry for about 2 minutes.
Mash the tomatoes well and add it to the pan along with salt.
Cook until the tomatoes turn soft and blend well with veggies. The raw smell of tomatoes should disappear.
Add kasuri methi, red chili powder and masala powder.
Stir well and fry for a minute. Switch off the stove. If using cream add now and stir.
Add cooked pasta and the left over oil. Toss well. Adjust salt as needed. Add coriander leaves.

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