Pistachio Hearts

 

Ingredients Required

2 sheets of puff pastry (frozen or fresh)
Hawberry farms pistachio butter
Chopped pistachio (Optional – other nuts of your choice could be used) 

Directions

Open two puff pastry sheets.
Spread Hawberry Farms Pistachio butter on one.
Sprinkle chopped pistachio.
Start rolling the pastry inwards from both the ends until they meet at the center.
Chill the rolled pastry for 30 min.
Preheat oven at 350^o F
Cut one inch slice of the rolled pastry.
Bake for 5-7 min, flip the slices and bake for 10 more min.

Pistachio Greenie

 

Ingredients Required

½ cup of Hawberry Farms Pistachio Butter

1 egg (For a vegan recipe, flax meal can be used instead of an egg. Mix 1 Tbsp of powdered flax seed with 3 Tbsp of water and use the mixture to replace one egg.)

6 Tbsp all-purpose flour

1/2 Tbsp sugar

 

Directions

Preheat the oven at 350^o F.

Mix Hawberry Farms Pistachio Butter and egg (flax meal mixture for a vegan recipe), until the mixture is smooth.

Gradually add all-purpose flour and sugar while mixing constantly.

Pour the mix in to the baking pan.

Bake at 350^o F for 15 minute.

Let it cool and cut in to bite size pieces.

 

Coconut Hearts

 

 

Ingredients Required

2 sheets of puff pastry (frozen or fresh)
Hawberry Farm’s coconut butter
Toasted coconut (optional)

 

Directions
Open two puff pastry sheets.
Spread Hawberry Farm’s coconut butter on one.
Sprinkle toasted coconut.
Start rolling the pastry inwards from
both the ends until they meet at the center.
Chill the rolled pastry for 30 min.
Preheat oven at 350 degrees F
Cut one inch slice of the rolled pastry.
Bake for 5-7 min, flip the slices and bake for 10 more min.

 

Mango Dal

 

Ingredients Required
1/4 cup Yellow split pea
1/4 cup Split mung bean
2 tbsp. Canola oil for Tempering
1/4 cup Cilantro for garnish
1 tsp. Black mustard seeds for Tempering
1 tsp. Cumin seeds for Tempering
1 pinch Asafetida** for Tempering
1 tsp Turmeric
4-5 tbsp. Hawberry Farms Hot Mango Chutney
1 tsp. Grated Ginger
1 Clove Garlic Chopped

Directions
• Boil half cup of yellow split pea and split mung bean (any other combination of lentils can be used).
• Heat oil and fry onion, ginger and garlic.
• Add one cup of boiled mixture of peas.
• Add 4-­‐5 tbsp. of Hawberry Farms hot mango chutney.

For Tempering*
• Heat canola oil.
• Add a tsp of black mustard seeds, cumin seeds and a pinch of asafetida.
  Pour it over the mango dal.
• Garnish with chopped cilantro.


This can be eaten with plain rice or with bread.

*Tempering - is adding spices, mustard, cumin and sometimes some herbs to hot oil and pouring the oil on top of the cooked dish. Some flavours are enhanced when cooked in oil rather than water.
**A pinch of asafoetida is also commonly added to the tempering for aroma, but since it may not be available in every grocery store, it can be omitted from the recipe.

Mango Kadhi

Ingredients Required 
2 tbsp. Chick Pea Flour
2-3 tbsp. Hawberry Farms Hot Mango Chutney
1 tbsp. Yogurt (optional) 
2 cup water
1 tbsp. Canola oil for Tempering
1 tsp. Cumin Seeds for Tempering
1 tsp. Asafetida** for Tempering
Chopped cilantro for garnish 

Directions
• Mix hot mango chutney, chick pea flour and yogurt in to a smooth paste.
• Add water and boil it with constant stirring (important) for 10 min.


For Tempering*
• Heat canola oil.
• Add a tea spoon cumin seeds and a pinch of asafetida. Pour it over the mango kadhi.
• Garnish with chopped cilantro.

This can be eaten as a soup, with rice pilaf. To use it as dipping sauce with bread, make it thicker by adding more chick pea flour.
This can also be used
as fondue with no cheese.


*Tempering - is adding spices, mustard, cumin and sometimes some herbs to hot oil and pouring the oil on top of the cooked dish. Some flavours are enhanced when cooked in oil rather than water.
**A pinch of asafoetida is also commonly added to the tempering for aroma, but since it may not be available in every grocery store, it can be omitted from the recipe.