Indian butter Chicken

3 tomatoes-boil and peel
1/2 Cup cashew nuts fried in 2 Tbsp butter
Blend the tomatoes with 1/2 cup water
Blend cashews in 1/4 cup water to make creamy (similar texture as mayo)
2 small onions chopped
handful of coriander leaves chopped
3 chicken breasts cubed
Fry onions in 6 Tbsp of butter and add:
1 1/2 tsp ginger garlic paste
1/2 tsp garam masala
2 tsp coriander powder
1/2 tsp chili powder
1/4 tsp tumeric
Add the coriander leaves to the fried onions. Mix well and add tomato juice. Add 1 cup water and chicken. Boil until chicken is cooked through. Add about 1 tsp. of salt. Mix well and add cashew paste.

Nabisco Nutter Butter

COOKIES
1/2 Cup Shortening
2/3 Cup sugar (castor Sugar)
1 egg
1/2 teaspoon salt
3 Tablespoons Peanut Butter
1/2 cup oats
1 Cup flour (maida)

FILLING
1/2 Cup Peanut Butter
3/4 Cup Powder Sugar (icing sugar)
1 Tablespoon Graham Cracker crumbs (fine) I had Baby make the Nabisco Graham Crackers and then used them for this and Cheese cake crust.

Preheat oven to 325 degrees F. or 165 C.

In a large bowl cream together the shortening and sugar with an electric mixer. Add the egg, salt and peanut butter and beat until well blended. Put the oats in a blender and blend on medium speed until they are almost as fine as flour. Add the oats and flour to the mixture and blend well. Pinch out small portions of dough and roll into 1 inch balls in the palm of your hand. Press these flat on ungreased cookie sheets so that they form 2-inch circles. If you are a stickler for a cookie that looks just like the original you can form the dough into flat peanut shapes. We just did circles. Bake for 8-10 minutes or until light brown around the edges. While the cookies bake, combine the filling ingredients in a small bowl. When the cookies are cool, usa a knife to spread a thin layer of filling on the flat side of the cookie and press another on top.
Makes 2 dozen cookies