Sesame-Garlic Soba Noodles

(From The Kitchn)

1 cup soba noodles - about 1.5 ounces dry
1 Tablespoon salt
2 teaspoons sesame oil
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes
1 tablespoon low sodium soy sauce
2 green onions, thinly sliced (reserve some for garnish)
1 egg
Extra salt

Bring a pot of salted water to boil and add the soba noodles. Cook until tender, about 4 minutes. Drain and transfer to serving dish. Meanwhile, in a small pan over medium heat and add the sesame oil. When the oil is hot, add the garlic, ginger, and red pepper flakes, and sauté until fragrant, about thirty seconds to one minute. Remove from heat and stir in the soy sauce. Pour this sauce over the noodles, add the green onion, and toss until the noodles are evenly coated. Set the same small pan you just used back over medium-high heat. Crack an egg into the pan, being careful not to break the yolk. When the whites have set, use a spatula to gently but swiftly flip the egg over. Cook for a minute or two until the whites are completely cooked but the yolk is still liquid. Slide the egg on top of the noodles, garnish with green onion. Serve immediately.

From Dishing Up Delights.

Sesame Sweets

Sweet treats made from sesame seeds are common to Makar Sankrat/Pongal celebrations. Traditionally, these cookies are made by encasing the filling in the dough and dropping them into hot oil to fry. This version, similar in concept to a thumbprint cookie, is baked and just as tasty.

Yield 2 dozen (serving size: 1 cookie)

Ingredients

* Filling:
* 1/4 cup slivered almonds, toasted
* 1/4 cup packed brown sugar
* 2 tablespoons sesame seeds, toasted
* 2 1/2 tablespoons honey
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon ground ginger
* 1/8 teaspoon ground nutmeg
*

Dough:
* 2 cups sifted cake flour (about 7 ounces)
* 3 tablespoons granulated sugar
* 1/4 teaspoon salt
* 1/4 cup chilled butter, cut into small pieces
* 4 to 5 tablespoons ice water
* Cooking spray
* 2 tablespoons powdered sugar

Preparation

Preheat oven to 325°.

To prepare filling, combine first 7 ingredients in a food processor; pulse 6 times or until combined and almonds are finely chopped. Remove almond mixture from food processor; set aside. Wipe processor bowl and blade with a paper towel.

To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, and salt in a food processor; pulse 3 times. Add butter; pulse 4 times or just until combined. Add ice water, 1 tablespoon at a time, pulsing just until combined. (Mixture may appear crumbly but will stick together when pressed between fingers.)

Shape dough into 24 balls. Place dough 2 inches apart on a baking sheet coated with cooking spray. Press thumb in center of each ball to form an indentation. Fill each indentation with about 1 teaspoon almond mixture. Bake at 325° for 20 minutes or until set. Remove from pan, and cool completely on a wire rack. Sprinkle with powdered sugar.
Nutritional Information

Calories:
81 (33% from fat)
Fat:
3g (sat 1.1g,mono 1.3g,poly 0.4g)
Protein:
1.1g
Carbohydrate:
12.9g
Fiber:
0.4g
Cholesterol:
5mg
Iron:
0.8mg
Sodium:
40mg
Calcium:
8mg

From Cooking Light.