(click for more views and to enlarge)

Ingredients
Milk:
* 2 tsp rose water
* 1 handful cashews (~1/2 cup)
* 2 tbsp agave nectar
* 4 green cardamom seeds – powdered
* water

Rusgulas (balls):
* 2 handfuls cashews (~1 cup)
* 2 handfuls almonds (~1 cup)
* 5-6 soft dates

Directions
Milk:
Place all milk ingredients in a blender, and add water until total volume is just over 2 cups.  Blend it all together.

Rusgulas (balls):
In a food processor, grind down 1 handful of cashews and 1 handful of almonds into a fine powder.  Again using a food processor, grind down the other handful of cashews and almonds into small granules.  In a large bowl, mix ground nuts with dates by hand until evenly distributed.  Add 2 tablespoons of the milk into the mix and mash further. Next, shape the mix into 1 1/2 inch diameter saucers, and set aside.

Finally, place the rusgulas in a bowl, and pour the milk over them.  Allow everything to sit for 7-8 hours so the rusgulas soak up the flavor from the milk and soften.  Before serving, top with crushed pistachios.

Now go make yourself some!

Please check out 2 new projects we are running focused on LOCAL FOOD:

Follow the ‘local’ movement:

Our home, which we have converted into a suburban farm:

–Rishi

(click for more views and to enlarge)

Ingredients

Curry:

* 2 bananas
* 1 tomato
* 1 tbsp coconut oil
* 1 tsp coriander
* 1 tsp cumin
* 1/2 tsp garam masala
* 2 pinches cinammon
* 1/2 tsp turmeric
* 1/4 tsp salt
* red chili powder (to taste)
* 1 handful cashews
* about 1/2 cup water

Koftas:

* 1 1/2 handfuls walnuts
* 1/2 tsp cumin
* 1/2 tsp coriander
* 1 tsp Nama Shoyu/Bragg’s Liquid Aminos
* 1 large soft date

Directions

Place bananas, tomatoes, and coconut oil into food processor and mix until smooth.  Next add spices and cashews.  Depending on the thickness of the curry, add water until it reaches the desired consistency.  Taste a little and see if you’d like it a little spicier (if so, add equal amounts coriander, cumin, garam masala).   To make the koftas, pulse walnuts, cumin, coriander, and nama shoyu in food processor until walnuts are in small pieces.  Mash walnut mixture together with dates by hand, then roll the mixture into little balls.

To serve:  Places koftas on plate and cover with sauce.  For “rice,” use shredded cabbage, and for “naan” use pieces of any leafy lettuce.  For salad, use cherry tomatoes or sliced tomatoes.

And remember to eat with your hands to get the full flavor!!!

Please check out 2 new projects we are running focused on LOCAL FOOD:

Follow the ‘local’ movement:

Our home, which we have converted into a suburban farm:

–Rishi