Ingredients Required
3 tbsp of Hawberry Farm’s Caramelized Onion Chutney
200 g of plain cream cheese
Directions
In a bowl mix Hawberry Farm’s Caramelized Onion Chutney and cream cheese.
Mix with an electric mixer or with hand until smooth.
Transfer the mixture in a piping bag with star tip.
Use on top of Green Goddess Corn Muffins once they are cool, proceed to pipe the frosting on top.
Ingredients Required
¼ cup of Hawberry Farm’s Green Goddess Hot Sauce
1 cup all-purpose flour
¾ cup of yellow corn meal
2 tsp baking powder
1 beaten egg (2 tbsp of Egg replacer for vegan recipe)
¼ cup of canola oil
½ cup of chopped cilantro
1 cup of milk (water for vegan recipe)
Directions
Preheat the oven at 350o C.
In a bowl mix all-purpose flour, corn meal, backing powder and egg replacer (for vegan recipe).
Add the beaten egg (not for the vegan recipe), canola oil, chopped coriander and milk (or water for vegan recipe).
Finally, add Hawberry Farm’s Green Goddess Hot Sauce.
Pour the mixture in a muffin pan and bake for 20 min.
Top with Caramelized Onion Chutney Cream Cheese Frosting.
Ingredients Required
½ cups of Hawberry Farms Curried Asparagus Relish
½ cups of shredded cheddar or mozzarella cheese
2 medium potatoes,boiled and peeled
Bread crumbs
Salt to taste
Canola oil for frying
Directions
Mix Hawberry Farms Curried Asparagus Relish and the cheese.
Mash the potato, add salt and mix well.
Divide the mashed potato in equal sized balls and flatten them.
Put a spoonful of chutney and cheese mixture at the center and roll them. Make sure the rolls are sealed properly.
Roll them in the breadcrumbs.
Deep fry the rolls and serve them hot.
Ingredients Required
¼ cup of Hawberry Farm’s Sweet Mango & Onion Chutney
1 cup of coconut milk
Assorted diced vegetables (1 pepper, 1 onion, 1 zucchini)
Grilled chicken (optional)
1 clove of garlic
2 tbsp chopped ginger
¼ cup of grated coconut.
2 tbsp oil
Directions
Mix Hawberry Farm’s Sweet Mango& Onion Chutney and coconut milk.
Heat oil and sauté ginger, garlic and onion.
Add a pinch of turmeric and salt to taste.
Add chopped vegetables and chicken and stir fry for 10 min.
Add the Hawberry Farm’s Sweet Mango & Onion chutney and coconut milk mixture.
Cook for 10 min.
Garnish with chopped cilantro and grated coconut.
Ingredients Required 
½ cup of Hawberry Farms Coconut Butter
1½ liter whole milk
3 tbsp lemon juice
½ tsp cardamom powder
Unsalted pistachio
Directions
Bring the milk to boil.
Add 3 tbsp of lemon juice and heat for 5 min or until the milk curdles and the water separates forming white cheese.
Pour the mixture on to a fine mesh colander and let the excess liquid drain for half an hour. This liquid is very nutritious and can be used in other recipes. The cheese obtained at this stage is called chenna which is similar to the cottage cheese.
Mix ½ cup of chenna with ½ cup of Hawberry Farms Coconut Butter and add extra sugar if desired.
Add cardamom powder.
Cool the mixture for an hour.
Divide the mixture in to 12-15 equal portions, roll them into balls and flatten them.
Top each ball with an unsalted pistachio nut.
Chill the coconut sandesh for couple of hours before serving.
Ingredients Required
450g Paneer (Dry pressed cottage cheese)
½ cup of Hawberry Farms Tandoori Paste
½ cup of plain yogurt
Assorted vegetables (1 bell pepper, 1 green zucchini, 1 yellow zucchini)
Canola oil
Directions
Mix well Hawberry Farms Tandoori Paste and yogurt.
Cut paneer in to 1 inch thick cubes or desired shape.
Coat paneer with mixture of Hawberry Farm’s Tandoori Paste and yogurt.
Keep in the fridge at least 6-8 hrs.
Cut vegetables in shape and size similar to the paneer.
Heat the grilling pan on medium high.
Spray some oil on the pan.
Grill paneer for 5-7 min on each side.
Grill vegetables too and sprinkle some salt.
Stack zucchini, pepper and paneer and stab them with a toothpick and it is ready to serve as an appetizer.
Alternatively, tandoori paneer and grilled vegetables can be wrapped in a naan or tortilla.
Ingredients Required
¼ cup Hawberry Farms Tandoori Paste
4 cups of all purpose or multigrain flour
¾ cup warm water
2 tbsp olive or canola oil
2 ¼ active dry yeast
1 tsp salt
1 cup of grated mozzarella cheese
½ cup chopped cilantro
Directions
Preheat the oven at 350oC.
Mix 2 tbsp of all-purpose flour, dry yeast and warm water and let it sit for 5 min, until it is bubbly.
Add oil, salt and Hawberry Farms Tandoori Paste and whisk.
Gradually add the mixture of wet ingredients to all-purpose flour with constant mixing.
Place the dough on a clean flat surface and knead for 5 min.
Place it in a bowl for 45 min covered with aluminum foil.
Divide the dough in 6 pieces and turn them in to balls.
Roll each ball on surface sprinkled with flour.
Spread olive oil on top.
Sprinkle grated mozzarella cheese and chopped cilantro on top.
Place them in the oven.
Bake at 350oC for 10 min.
Cool the bread and it is ready to serve.
