Cook with a dash of flavor and a pinch of health!

Cocktail Colorful Dhoklas with Spicy Strawberry ChutneyChef's Tips: • You may use different cookie cutters to cut Dhoklas. • To further decrease the sodium content, skip the salt; this will bring the sodium content down from 460 mg per serving to 310 mg per serving. For Red/Green/Yellow/Blue Color Dhoklas: • 2 tsp. Garlic Chili Chutney* • 1 drop Food color, red/green/yellow/blue Dry Roasted Cumin and Coriander Powder or Dhaniya Zeera Powder (Makes 1⁄4 cup) Ingredients: 1/8 cup Cumin Seeds 1/8 cup Coriander Seeds Method: In a medium non-stick skillet, over medium-low heat, combine cumin and coriander seeds and dry roast for 1 minute; remove from heat and set aside to cool. In a coffee or a spice grinder, add dry roasted spices and grind well until a fine powder. *Garlic Chili Chutney (Makes 1/3 Cup) Ingredients: 1⁄4 cup Red Chili, whole 1⁄4 cup Garlic clove, peeled 1⁄4 cup + 1⁄2 tbsp. Water Method: In a small microwave-safe bowl, soak chili with 1⁄4 cup water for 1 hour. Microwave on high for 1 minute. In a blender, add chili, garlic cloves, 1⁄2 tbsp water and puree. **Garlic Cilantro Chutney (Makes 1/3 Cup) Ingredients: 1⁄4 cup Garlic cloves, peeled 1/3 cup Cilantro, roughly chopped 1 tbsp. Water Method: Add all ingredients to a blender and puree.