Puffed rice is added to the jaggery syrup along with chopped cranberries and nuts. The mixture is pressed into squares and can be stored in a air tight container.

Puffed rice squares stores for couple of months. Makes: around 7 Squares.

Ingredients: 2 1/2 Cups Dried Cranberries 2 Tbsps Almonds 10 Cashews 10 Black 1 Tbsp (Grated) 1 1/4 Cups Ghee 1 tsp Method of preparation: Grease a square dish with half a tsp of ghee and keep aside. Roughly chop cranberries.

Slice the cashews and almonds. Toast the sesame seeds for a minute on low flame and keep aside.

Heat half of ghee in a pan, add grated jaggery and few tablespoons of water. Let the jaggery melt and let the syrup thicken a bit.

When the syrup forms a soft ball when dropped in a bowl of water, remove the pan from heat. Stir in puffed rice, chopped cranberries, cashews, almonds and sesame seeds.

Mix thoroughly and remove the mixture onto the greased bowl. Press thoroughly and flatten the puffed rice mixture.

When its warm enough to handle, divide the flattened mixture into 3 inch squares. Let it cool completely and store the puffed rice squares in a sealed jar and serve as desired.

Notes: Make sure to get the jaggery syrup right. Suggestions: If puffed rice is not crisp enough, toast the puffed rice on low flame for a minute and cool to room temperature.

Then add it to the jaggery syrup once crisped. Variations: Substitute cranberries with raisins or your choice of dried fruit.

Other Names: Squares (less)

Off the flame, add salt, pepper and mix well. Cool it naturally.

Collect it in an air tight container. A salty nutritious dish is ready (less)

Off the flame, add salt, pepper and mix well. Cool it naturally.

Collect it in an air tight container. A salty nutritious dish is ready (less)

Mix all the vegetables, chopped onion, tomato, potato, grated carrot and puffed rice in a bowl. Add a spoonful of mint chutney, lemon juice, and salt to taste and give it all a good mix.

Add sev and cilantro leaves and mix once more. To prepare the sandwich, take one bread slice, spread mint chutney over it with a spoon.

Add bhel on top of the chutney. You may add extra sev if you wish.

Place the other slice on top of the bhel mixture. Tasty bhelpuri sandwich is ready.

RELATED RECIPES Tandoori tofu sandwich Vegetable Masala Sandwich Healthy Soya Sandwich Desi Monaco Sandwich Anglo-Indian mustard sauce for sandwiches Ingredients: 100 gms plain puffed rice 1 medium onion, finely chopped 1 medium tomato, finely chopped 1 medium potato, boiled and chopped 1 carrot, grated Mint chutney (see recipe) Salt to taste Lemon juice to taste Sev/mixture for garnishing, a spoonful A few sprigs of cilantro/coriander leaves, finely chopped For the mint chutney: 1 bunch mint leaves 1 bunch coriander leaves 1-2 green chillies Sandwich bread slices (less)

Heat water in a heavy bottomed frying pan, add sugar, cardamom cook it on high flame for five minutes, stir continuously, low the flame, add baking soda, stir well, add chopped makhana , cook it for 2 minutes, mix well, switch off the flame, spread uniformly the hot thick and sticky mixture on greased tray. Cut it in diamond shape; collect it in an air tight jar.

A nutritious sweet is ready (less)

Heat water in a heavy bottomed frying pan, add sugar, cardamom cook it on high flame for five minutes, stir continuously, low the flame, add baking soda, stir well, add chopped makhana , cook it for 2 minutes, mix well, switch off the flame, spread uniformly the hot thick and sticky mixture on greased tray. Cut it in diamond shape; collect it in an air tight jar.

A nutritious sweet is ready (less)

Then add grated ginger, garlic and chilli flakes when it turns very slight brown. Add the capsicums and saute, do not over cook it.

Add the boiled rice and salt. Mix until everything blends well.

Garnish with coriander and serve hot with raita or gravy. Dishes from My Kitchen RELATED RECIPES Meen moilee with rice Sprouts rice Fish fried rice with veggies Pulikachal Crispy Puffed Rice Snack Ingredients: 1 cup - basmati rice, cooked Red, yellow, green and orange capsicum - each 1/2 chopped in cubes 2 pods - garlic (grate it in grater) 1/2 inch - ginger, grated 2 tsp - cumin 1 tsp - red chilli flakes or chilli powder Coriander for garnishing Oil and salt (less)

Then add grated ginger, garlic and chilli flakes when it turns very slight brown. Add the capsicums and saute, do not over cook it.

Add the boiled rice and salt. Mix until everything blends well.

Garnish with coriander and serve hot with raita or gravy. Dishes from My Kitchen RELATED RECIPES Meen moilee with rice Sprouts rice Fish fried rice with veggies Pulikachal Crispy Puffed Rice Snack Ingredients: 1 cup - basmati rice, cooked Red, yellow, green and orange capsicum - each 1/2 chopped in cubes 2 pods - garlic (grate it in grater) 1/2 inch - ginger, grated 2 tsp - cumin 1 tsp - red chilli flakes or chilli powder Coriander for garnishing Oil and salt (less)