PREPARATION

1. In a bowl, add 100 grams cashews, 100 milliliters warm water and soak for 30 minutes.

2. Transfer this into a blender and blend well into a paste.

3. Heat 1 litre water in a pressure cooker, add 400 grams colocasia, 1/2 teaspoon rock salt and cover it with lid.

4. Cook till you hear 2 whistles.

5. Open the lid and drain them well.

6. Peel the colocasia and transfer them into a bowl.

7. Mash the colocasia with the help of fork.

8. Now, add the blended cashew paste, 2 teaspoons green chili, 1 teaspoon rock salt, 2 tablespoons coriander and mix all the ingredients well.

9. Grease your hands with oil.

10. Take some mixture in your hands and shape it into a tikki.

11. Heat some oil in a pan and shallow fry these until it turns golden brown and crispy from all sides.

12. Remove it from heat and darin it on an absorbent paper.

13. Serve hot.

Sabudana Kebab

Servings - 3 - 4

INGREDIENTS

Boiled potatoes - 400 grams

Carrot - 40 grams

Ginger - 1 tablespoon

Green chili - 1 tablespoon

Coriander - 1 tablespoon

Sabudana - 170 grams

Singhara atta - 90 grams

Peanut powder - 60 grams

Black pepper - 1 teaspoon

Rock salt - 1 teaspoon