Monthly Archives: May 2015

Honey Tahini Cookies


I was browsing for a recipe that uses tahini and came across this recipe on the food & wine website.  This recipe is so simple and quick.  A very healthy and gluten free recipe as well.  The combination of honey and tahini gives these cookies a pleasant fragrance and taste.  I would give a 5 stars for this recipe.



  • 1 ½ cup almond flour (almond meal)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1/3 cups honey
  • 1/3 cups Tahini
  • 1  teaspoon vanilla extract
  • 2 tablespoon sesame seed
  • Sesame seeds for rolling cookies


  • Preheat oven to 350° F.
  • Line a baking cookie tray with parchment paper
  • In a bowl mix together almond flour, baking powder, 2 tablespoons sesame seed, and salt
  • In a separate bowl combine together honey, tahini and vanilla extract
  • Slowly add the wet ingredients into the dry ingredients and stir until well combined. (Note: the mixture will look like an oily dough)
  • Spread rest of the sesame seed on a flat surface
  • With dry hands scoop small amounts – size of a marble and roll into a ball between your palms.
  • Roll the cookies in sesame seed and place on the cookie sheet.
  • Flatten the cookies slightly with the back of a fork
  • Bake for about 8-10 minutes or until the bottom of cookie is golden
  • Leave cookies on the baking tray for about 10 minutes (Note: immediately after baking, the cookies will be extremely soft and will look as if it is not baked enough.  But once it cools to room temperature, it will harden and become lightly crunchy and chewy)
  • Transfer to a wire rack and cool completely.
  • Store in an air tight container for about 2 days.

Yields: 30 cookies

Source: Slightly modified from honey tahini cookies from Food & Wine website


Broccoli with Kidney Beans


Broccoli with kidney beans, sounds strange.  I had a small bunch of broccoli which needed to be cooked since it started wilting.  So I thought of many ways to cook a new dish with broccoli.  I thought of potatoes and broccoli, tofu and broccoli, and kidney beans and broccoli.  For some reason I thought of making this dish – broccoli and kidney bean curry.  I have never tried broccoli in combination with any other vegetables in making curries.  But it came out quite good.



  • 2 teaspoons chana dhal
  • 1 teaspoon urad dhal
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 3 cloves garlic finely chopped
  • ¼ inch piece ginger peeled and finely chopped
  • 1 teaspoon cooking oil
  • few curry leaves
  • 2 cups chopped broccoli
  • 1 10.5 oz can kidney beans
  • 1½  cups water
  • 1 teaspoon chili powder
  • ½ cup chopped tomatoes
  • salt to taste



  • Dry roast chana dhal, urad dhal, coriander seed, and cumin seed and let cool.  Grind them together into a fine powder.  Set aside
  • Add oil to a covered saucepan and once hot, add ginger and garlic and saute until garlic is lightly golden.  Add curry leaves and saute for another 30 seconds.
  • Add chopped broccoli, kidney beans, water, chili powder, and salt and cook on medium flame for about 5 minutes.
  • Add chopped tomatoes and cook for another one minute.  Let stand covered for about 10 minutes before serving (so that the flavor of tomatoes will get incorporated into the curry.)
  • Serve warm with Basmati rice or Chapati
  • Yields: 4 as a side dish

Source: Chelvi’s Original