Filo Cups with Sweet Coconut-Cranberry and Nuts filling (Just like 'Karanji" ) !!!

In the "Food Network"jargon this would be called a "Deconstructed Karanji".....something which has pretty much the components of Karanji...tastes similar too...but looks totally different and has a enhanced taste /texture...

I took the 'coconut filling' idea from the karanjis, brightened it up with nuts and raisins and filled it in the buttery, crunchy filo cups!Now you have a whole new 'dessert' which is sweet-crunchy-eye pleasing-classy looking and tasty too!

 Here is how to make them: The Recipe from the last time I made them-
http://www.my-kitchens-aroma.blogspot.com/2011/08/sweet-treats-filo-cups-with-sweet.html 
This time I added 'dried cranberries' for more color.

You will love these Sweet Coconut-Cranberry-Nuts in the crisp Filo Shells!

"Appetizers"-Spicy Phyllo Kachoris

With new baby 'A' and preschooler 'E' on hand, you can imagine how 'superfull' my hands are right now! Since Diwali is always special....I couldn't resist making some simple recipes. I did not try out some thing drastically different but gave some old tried recipes a twist and made some new ones!
This one is a fusion of 'Bakarvadi' and 'Kachori'.Since, I was sure I wouldn't have time to make the dough for either, I used these super versatile Phyllo cups( I am in love with  these cups! You can use them to fill so many different things) and they are ready in no time!

Ingredients:
2 pks of mini Phyllo cups( pre baked, 15 cups in each pack)

For the filling:
1/2 cup dry grated coconut/ coconut powder
1 tbsp roasted sesame seeds
1/4cup Thin sev
1tsp Goda masala (maharashtrian curry powder)
1/2tsp garam masala
1/2tsp tamarind extract ( or use tamarind jaggery chutney-- heat jaggery in little water till thick paste,add tamarind extract)
OR
1tsp sugar/jaggery (you can add more)

1/2tsp chili powder (depends on how spicy you want)
1/2 tsp Cumin-coriander powder
salt to taste

Method:

1) Dry roast the sesame seeds till very light brown.

2) To the same pan, add the dry coconut powder.Roast till golden brown.

3)Take off the heat and and then add spices, sugar, salt, tamarind,jaggery,sev.Mix well.This filling should be spicy and sweet-tangy.

4) Heat the phyllo cups on a baking sheet at 350F for 3-4 mins for extra crispness.Let them cool.

5) Fill with above coconut filling and top with extra sev.Serve immediately.

Enjoy the spicy 'bakarwadi style' filling in crisp Phyllo cups!!