Puris

The Puris recipe (page 352) is made with the basic Indian flat bread dough recipe and then deep-fried until they puff up. After they are cooked the puff deflates, so I decided to take the photograph while it was cooking. Ideally, they get completely round like a ball but since mine started as a square, I only got a pillow. However, it tasted crispy and delicious so I'm happy. I served them with a side of crab apple, pecan chutney. Nice...

Artichoke Filo Pie

Today I made the Artichoke Filo Pie (page 65) recipe from Heaven's Banquet. I do not have a springform pan, so I used an 8" pie pan and cut the recipe in half. It worked beautifully and gave us 6 to 8 servings intead of 10 to 12. The results of this recipe are very impressive as well as tasting wonderful. Who doesn't like artichokes or filo pastry? Everyone had seconds.

Parathas

The Parathas recipe (page 352) is a nice chewy layered flat bread. They look rather triangular in shape from folding them over and layering the folds with ghee. A chef at the Raj Restaurant once made these for me layered with ghee, cinnamon and sugar. He said it was good for my pitta. I always had a hard time keeping the flat breads warm enough until I bought a casserole dish that is insulated. It keeps the bread hot until I bringing it to the table.

Almond Crescents

The Almond Crescent (page 433) cookie recipe is recipe #300 from Heaven's Banquet! I made a big deal of the first 100 recipes I cooked and then again when I reached #200 and now #300. It helps to keep me motivated. So... about this recipe, I can say that these cookies are divine. They are a shortbread cookie filled with ground almonds so they remind me of a delicate nut butter cookie with powdered sugar sprinkled on top.

Savory Tofu or Panir Tart

The Savory Tofu or Panir Tart (page 212) recipe is one I had been avoiding because I thought it was going to be hard and take a long time; it was neither. To my delight this was a joy to make and better still to eat. This would please any crowd of vegetarians or vegans if you use just the tofu.

Almond Milk

The Almond Milk recipe (page 488) is as easy as the name sounds... almonds and milk. I soaked the almonds overnight and served the drink warm on a very cold day. A lovely, energizing drink.

Corn Fritters

The Corn Fritters recipe (page 88) is a simple corn pancake that has a savory flavor from thyme and sage. They are very easy to make just remember to plan for an extra hour to chill the batter before cooking. Yummy.

Cranberry Juice

The Cranberry Juice recipe (page 485) has fresh cranberries, water and sugar and makes a lovely refreshing drink. I'd never had fresh cranberry juice before, but wow... what a difference. It's really delicious and it took less than 10 minutes from start to finish.