Churned Passion Fruit With Mango Fritters Honey Crisp And Garam Masala Recipes

VEGAN DAL

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent and softened, about 5 minutes. Stir in the lentils, tomatoes and 3 1/2 cups water and bring to a boil over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, until the lentils are tender, 10 to 15 minutes.
• Stir in the curry powder, curry paste, garam masala, garlic powder, onion powder, chili powder, turmeric and some salt and pepper. Reduce the heat to low and stir in the coconut milk.
• Serve with the basmati rice, lime wedges and cilantro.

MANGO PASSION FRUIT CRUMBLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• Mix the flour and brown sugar in a bowl, and cut the butter into the flour-sugar mixture with a pastry cutter or two table knives until the mixture resembles coarse cornmeal. Add the oats, cinnamon, and nutmeg, and stir well.
• Place the cubed mango on the bottom of the greased baking dish, and spoon the passion fruit pulp over the mango. Stir to mix and evenly distribute the fruit in the dish. Drizzle lime juice over the fruit. Sprinkle the fruit with the oats topping, making sure it is fully covered. Sprinkle a little extra cinnamon over the top.
• Bake in the preheated oven until the top has browned and the fruit is tender, about 20 minutes.

GRILLED FRUIT WITH MANGO CREAM

Steps:

• Whip together the overripe mango, banana and honey. Fold in the whipped cream and sour cream. Grill the pineapple, pears and apples until they start to turn brown. Turn. Add strawberries, and brown on the second side. Arrange a platter with the mango around the outside of the plate. Place the pineapple, pear, and apple in the center with the strawberries on top. Serve with the mango cream and garnish.

GARAM MASALA

Steps:

• Dry roast the spices, except mace, stirring constantly for 2 minutes or until it extrudes a spicy aroma and turns several shades darker. Let cool completely and then grind with mace to a fine powder. Store in an air tight container up to 3 months.;