CARROT PUTTU BALLS

Ingredients:
Already prepared puttu - 1 cup
Grated carrot - 1 cup
Ghee - 2 tsp
Sugar -2 tbsp
Chopped cashews - 1 tbsp

Preparation:
Mix sugar with puttu and set aside.


Grate carrot and set aside.


Heat ghee in a pan and roast cashew nuts. Add carrot and allow to cook in ghee itself.


When carrot is cooked add puttu and cardamom powder. Mix well.


Prepare balls and serve.

RAGI / FINGER MILLET CARROT CHOCOLATE CAKE

Ingredients:
Ragi / finger millet flour - 3/4 cup
Corn flour - 1/3 cup
Cocoa powder - 1/3 cup
Eggs - 3
Jaggery powder - 1/2 cup or Sugar - 1/3 cup (I prepared it less sweet because my son eats for his food. If you are preparing for a dessert doublw the amount)
Milk , vegetable oil - 3 tbsp each
Carrot - 2 medium sized (1 cup when diced)
Bitter almond extract - 1/4 tsp
Baking powder - 2 tsp


Preparation:
pre-heat oven at 180 degrees.
Beat 3 eggs well.


Add sugar / jaggery powder, oil and beat well again.


Mix ragi flour, corn flour, cocoa powder and baking powder in a bowl.


Add to the egg mixture and mix well.


Grind carrot with milk to a smooth paste.


Mix with the batter and add bitter almond extract.


Grease and dust 20 cm loaf pan. Bake for 40 minutes. Check after 35 minutes whether its done.
When I checked after 37 minutes its already done.


My son enjoying a piece. He finished half of the whole loaf for his lunch.


Note:
I prepared it less sweet. If you need more sweet add more sugar / jaggery.

BHOONDHI LADOO USING PALM SUGAR CANDY

Ingredients:
Chick pea flour / besan flour / kadalai maavu - 2 cups
Palm sugar candy / panankarkandu - 2 cups
Ghee / clarified butter - 2 tsp
Cardamom powder - 1/4 tsp
Raisins -1 tbsp
Cashews - 6 (chop into small pieces)
Oil to deep fry
Other than these we need a ladle with pores or a special ladoo ladle.


Preparation:
Take flour in a mixing bowl and add 1 1/2 cups water to make a smooth batter in dosa batter consistency.


In a pan boil palm sugar with 2 cups of water. When completely dissolved filter through a clean cloth to remove dirt.


Now bring to boil until the syrup reaches single thread consistency.


In this mean time fry bhoondhis in hot oil. Hold the ladle over hot oil. Pour the batter in the ladle and allow the batter to fall drop by drop in oil. Don't fry them crispy. Just remove when bubbling reduces.

 
Also roast cashews and raisins in 1 tsp ghee.


When sugar syrup is done add 1 tsp ghee, cardamom powder and roasted cashews and raisins. Sugar syrup must be hot.


Add bhoondis in this mixture and mix well.


 Make balls when it is still hot enough (don't let it sit till warm. Must be hot to make balls) to take in hands. When cooled store in air-tight container.

VARAGU/KODO MILLET THATTAI

Ingredients:
Kodo millet/varagu - 1 cup
Raw rice - 1/2 cup
Roasted gram - 1/4 cup
De-husked black gram, red chili powder, butter, chick pea split/channa dal - each 1 tbsp
Salt to taste
Asafoetida powder - 1 good pinch
Water to make dough
Oil to deep fry

Prepration:
Take rice and millet in a vessel and soak together for 1 hour.


In this mean time soak chick peas split.


Dry roast roasted gram and de-husked black gram. Powder them seperately.


After 1 hour drain water and spread over a clean cloth to dry excess water.


After 15 minutes powder in a mixer and roast in a kadai until the flour releases moisture. Do not over-roast to change colour. Just the flour need to heat completely. That is enough.


Now mix all the ingredients in a mixing bowl and knead to make a smooth stiff dough by adding water.




Now take a ball of a big gooseberry size or 3 cm diameter.


Take a plantain leaf or a plastic sheet to flatten this ball. I used a cling film piece.
Flatten it by your palm and then using fingers.


Deep fry in hot oil and drain oil in a paper towel.


Crispy thattais are now ready.


Note:

• If you like more spicier, add more red chili powder. I added just 1 tbsp as my kids don't like spicy.
• Sesame seeds can also be added.
• To find the consistency of the dough take a ball and flatten it. If the sides are smooth then it is right. Or if you see cracks on the sides, then add little more water and knead again.
• You can see cracks at the edges in this picture. You can prick the dough to avoid puffing.
• If oilis too hot reduce the flame or else thattais will burn at edges.

SABUDANA (Tapioca Sago) MASAL VADA

Ingredients:
Yellow Split peas - 1/2 cup
Sabudhana - 1/2 cup
Medium sized onion - 1  (Finely chop)
Finely chopped ginger - 1/4 tsp
Fennel seeds - 1 tsp
Asafoetida powder - 1 pinch
Salt to taste
Green chili - 1 (chop finely)

Preparation:
Soak split peas and sabudhana separately for 1 to 1 1/2 hours.


Grind split peas coarsely and mix with all the other ingredients.


Prepare balls and flatten a little and deep fry in medium high heat.


Serve hot.