JAM COOKIES

JAM COOKIES.....JIMMY JAMMY COOKIES.....MARMALADE FILLED !!

Ingredients
Refined flour - 2 cups
Butter - 1 cup (cold)
Sugar - 1/2 cup (powdered)
Cream - 4 Tablespoons
Salt - 2 pinch
Marmalade - 4 Tablespoons (you could use any other fruit preserve too)

Method
Mix the salt in the flour.
Rub in the butter into the flour using your fingers.
Once done nicely add the powdered sugar to it and mix well.
Now slowly add in the cream and knead well into a smooth dough.
Refrigerate for half an hour.
Make 4 balls out of the dough.
Roll out each ball into a thin sheet, you can dust a little refined flour to roll it .
Cut out the edges to make a big square shape sheet.
Now further cut this sheet into 2 by 2 inches squares.
In each square place 1/4 teaspoon of marmalade towards one corner.
From the corner where the marmalade has been placed start rolling till the end.
Press to seal the open corners.
From the two pointed edges, turn it a little towards inside to give a crab shape.
Place in a greased baking tray with a distance of 2 inches between each cookie,
Refrigerate for 15 minutes.
Moderately heat  the oven and bake at 150 degree Celsius for 20 minutes.  

RAGI PASTA

RAGI PASTA..... NO REFINED FLOUR NO GUILT !!

Ingredients

For Pasta
Ragi flour - 1 cup
Whole wheat multi grain flour - 1/2 cup
Salt - 1/2 Teaspoon
Oil - 1 Teaspoon

Method
Mix the ragi flour, multi grain flour and salt together.
Rub in the oil.
Using a little warm water make a firm dough.
Knead well.
Keep aside for 1/2 hour.
Roll the dough into 4 cm thick, long strands.
Cut into 1/4 inch pieces.
Shape them into desired pasta shape.
Steam them in a steamer for 20 minutes.
Take them out and let them dry for half an hour.

For Sause
Almonds - 20 no
Milk - 3 Cups
Cheddar Cheese - 50 gms (grated)
Butter - 2 teaspoons
Salt - according to taste
Black pepper -1/2 teaspoon
Ginger paste - 1 Teaspon
Green chilies - 1 Teaspoon (chopped)
Red chili flakes - 1/4 Teaspoon
Oregano / basil/ chives / celery - 1 Teaspoon

Method
Grind the almonds into a fine powder.
Heat the butter on low flame and saute the powdered almonds.
Using an electric mixer blend the sauteed almond powder and 1 Cup  of milk well and strain.
Put in in a pan and add the rest of milk.
Bring to boil and keep stirring until it becomes thick...sauce like consistency.
Add the salt, grated cheese, pepper, ginger paste, green chilies and the desired herbs.
Add the pasta to it.
Cook for another 3-4 minutes.
Serve hot.