SABUDANA KHICHDI

1 cup sabudana / topioca pearls

1 cup water for soaking the sabudana

1/4 cup ground peanuts ( dry roast, remove the skin and coarsely ground)

1 potato boiled and cubed

1 1/4 teaspoon salt

2 green chilies finely chopped

2 tablespoons oil

1 teaspoon cumin seeds

few curry leaves

1 tablespoon lemon juice handful cilantro finely chopped

2 tablespoon cashew nuts + 2 tablespoons peanuts (fried in ghee)

Wash sabudana in a large bowl couple times ( like washing rice) and remove the starch. Pour 1 cup of water and soak for about 6 hours,they will absorb all the water. Separate gently and spread the on a towel for about 10 minutes. In a wide skillet heat the oil,once heated add the cumin seeds and let cracker.Add curry leaves, chopped chilies and ground peanuts.Soute for about 30 seconds, add boiled potatoes cubes, salt and mix well. Add sabudana and mix gently until well combined.Cover and cook on a very low heat for 5 to 7 minutes until sabudana are little translucent,strring occasionally. Add lemon juice,cillantro roasted cashews and peanut mix all well and serve hot.

NOTE: Roast cashew nuts and peanuts separately in just little ghee.

PISTACIOUS COOKIES

This weekend Kajal (my daughter in low) made pistachios cookies,sha came across this recipe online and shared with me. These cookies are crumbly, and also very fragrant. Absolutely delicious and melt in the mouth.

1 cup white flour

1 1/4 sticks butter (room temperature)

14 cup white sugar

1/2 cup dark brown sugar

3/4 cup roughly ground pistacious

1 teaspoon baking powder

pinch salt

1 teaspoon vanilla extract

1/2 teaspoon cardamom powder

1 teaspoon saffron+ 1 tablespoon milk (mix together)

1/4 cup approx ground pistachios for rolling the cookie dough.

In a mixing bowl,add butter,white sugar and brown sugar and lightly cream just until well combined.Add flor,cardamom powder, salt and baking powder. Mix well. Add prepared saffron milk, ground pistacious and mix well. Scoop equal size dough and roll into the ground pistachios.Place on baking tray couple inches apart as they will spread. Bake in the preheated oven at 300 degrees for 15 minutes or until the edges are slightly browned.Remove from the oven and let cool on the cooling rack.