Foodie Fix

On a date with dates!

Dates, wet or dry variety, are a rich source of sugar, carbohydrates and other minerals like iron, calcium and magnesium.  They are a great source of instant energy as well.
Dates have considerable shelf life and come in handy to use in a few recipes.

Date rolls

Ingredients: Wet dates: 24; Almonds (blanched): 24; Pheda (fresh and soft): 12; saffron: a pinch; milk: 1 tsp.

Method: Remove the seed from each date by making a slit carefully and replace it with an almond each and cover gently. Crush the phedas; warm and crush the saffron and mix with milk and add to the crushed phedas; knead well and make into 24 balls.

Flatten each ball and keep the now almond-stuffed date in the centre and roll so as to cover it evenly, giving a desirable shape — either like a stub or oval; and serve.

Date spread

Ingredients: Wet dates (de-seeded and chopped): 2 cups; Tamarind pulp (medium consistency): 1/2 cup; salt and chilli powder: according to taste; jaggery powder: 2 tbsp; mustard powder: 1/2 tsp; toasted til/sesame seeds: 2 tsp; seasoning: oil: 2 tpsp; mustard seeds: 1/2 tsp; asafoetida: a pinch; red chilli piece: 2/3.
Method: Heat oil; season with the mentioned ingredients; add the tamarind pulp along with half a glass of water and simmer for 5 minutes, to thicken a little. Add the rest of the ingredients and cook till thick and well-blended. Remove, cool and bottle; serve with rice, rotis or as a sandwich filler.

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