Sabudana Khichadi

Ingredients:

• 1 cup Sabudana (Sago)
• ½ cup rosted peanuts powder
• 2-3 green chilies
• 1 teaspoon cummin seeds
• 1 tablespoon sugar
• 1 teaspoon oil + 1 tablespoon butter/ghee
• 1 teaspoon cilantro chopped
• 1 teaspoon fresh grated coconut
• Salt to taste

Method:

1. Wash Sabudana with water for at least 4 to 5 times. Each time discard the water. Soak the sabudana with water and wait for 20 minutes.
2. After 20 minutes, drain the water from sabudana and cover the pot with the lid for at least 6-7 hours or overnight.
3. Next day, Sabudana will become soft and translucent. Just stir the sabudana with your hands, sprinkle little water on top and keep it aside for 30 minutes.
4. Sabudana is now ready. Add peanut powder, salt and sugar to it. Mix it properly and keep this mixture aside.
5. Heat oil plus butter/ghee in a non-stick pan. Add cummin seeds. let it sizzle. The seeds will change the color to brown. Add green chilies.
6. Stir the cumin seeds and chilies, and add Sabudana mixture to the pan. Cook on a low heat stirring continiously for about 8-10 minutes.
7. Garnish with Cilantro and grated coconut. Serve hot with yogurt.

Eggless Vanilla Cake

Ingredients:

• 2 cups All purpose flour
• ⅓ cup unsalted butter
• 1 cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon vanilla
• Few drops of yellow food color
• 1 cup water
• Pinch of salt

Method:

1. Mix and sift together all purpose flour, baking soda, baking powder and salt.
2. Melt butter in a bowl and add sugar into the butter. Mix it properly with a spatula or hand mixer until the mixture is light.
3. Add all the dry ingredients into the butter and sugar mixture. Mix slowly.
4. Add water to make the batter smooth. Add vanilla and the food color. The batter is ready.
5. Preheat oven to 350°F. Spoon the batter into muffin cups about ¾ full.
6. Bake for 25-30 minutes.
7. Remove cupcakes from the pan and cool on a rack.