A Chef's Melody

Our family is vegetarian so we have very few option to explore.My husband's current project is in Dallas and a Mediterranean  lunch buffet place called "Galilee Grill" in downtown dallas attracts him a lot. This place has a wonderful buffet under $10 and you will be amazed to see how crowed it is during the weekdays lunch hours.I too love middle eastern food as it is quite spicy. As my DH and son are a fan of falafel there are times when I cooked it very often.Just to make it  healthy I  add either mix vegetables or spinach or soya chunks to these and believe me the addition of these ingredients made them more tasty. Originally falafel was made of fava beans but later as it migrated outside Egypt fava beans were replaced  by chickpeas.Falafel grew to become a common form of street food or fast food in the Middle East. During Ramadan, falafel balls are sometimes eaten as part of the iftar, the meal that breaks the daily fast after sunset Falafel became s...

Here's what you will need 1 cup Sabudana/sago 1/4 cup peanut butter (smooth, unsalted and no sugar added.) 1/2 cup sugar,powdered 1/2 tsp cardamom powder 1/8 cup cashew nut powder(optional) ( You could use cashews for garnishing instead) ghee as required The Cooking Process Dry roast the sabudana till they are light golden and grind it to a fine powder. In a large bowl beat the peanut butter till it is light and fluffy.Now add the sugar,sabudana powder,cashew nut powder and cardamom powder and mix the ingredients well. Grease your palms with ghee and make small lime size balls.If you find it hard to shape you could add 1-2 tbsp of melted ghee to the mixture. These ladoos can be served as snack. Variation: Replace peanut butter with 2 tbsp fine peanut powder and 1/4 cup ghee. Makes :20 ladoos