Vijaya's Cookbook

RC:Vidya Nayak Shenoy 1 cup atta 1 cup powdered jaggery 1/2 cup ghee Cardamom and nutmeg powder 1/2 tspn Chopped almonds Take ghee in a thick bottomed vessel and fry atta on low flame till golden brown.  Switch off the flame.  Add jaggery cardamom and nutmeg powder. Mix well and transfer it to a greased plate.  Press with a spatula. Add almonds on top and again press well. Cut into desired shape. Once cool, store in an air tight container

For the outer cover : 11/2 cups maida ,1 tbsp of chiroti rava ,2 tbsp of hot oil ,1/4 salt.mix all of this well till u get a breadcrumbs like texture.now slowly add water little by little and knead a stiff dough like for puri.keep covered with a moist cloth for an hour. For the filling : In a blender blend 2 green chillies ,1" piece of ginger and 1 cup of cooked peas( all the water to be drained off completely from the peas ) into a coarse paste.keep aside.In a pan heat 2 tbsp of oil.Add 1 tsp of jeera when it changes color add the ground mix stir for a minute.now add 1 tsp dhania pd,1 tsp saunf pd, 1 tsp chili pd, little amchur and salt and fry till mix becomes dry.switch off flame and allow it to cool completely. Make small puris of the dough ,keep a tsp of the filling in the centre and bring all the edges of the puri together.seal well.roll out carefully again into thick kachoris.deep fry on low heat till golden brown.

Sweet potato- 1 big Beetroot- 2 washed and peeled Sago - 1/2 cup cooked Green chillies-3 finely chopped Onion- 1 finely chopped Ginger garlic paste- 1 tbsp Garam masala powder 1 tsp Coriander leaves finely chopped Salt to taste Bread crumbs for coating Wash the sweet potato and cut into 2 or 3 big pieces.Cut the beetroot into 2 pieces.In a  pressure cooker cook both of these for 2 whistles.On cooling remove the skin of the sweet potato.Grate the potato and beetroot and keep aside. In a pan heat 2 tbsp of oil.Once hot add the onions and fry till they turn golden brown.Add in the ginger garlic paste and saute till the raw smell goes.Add the finely chopped chillies fry a while then tip in the grated s.potato, beetroot and the boiled sago.Add the garam masala,salt and the coriander leaves and mix it well till it forms a lump.Allow the mix to cool a bit.Make balls out of it shape it into cutlets.Coat the cutlets with bread crumbs.Shallow fry these on both sides till done.Serv...

1 cup almonds Jaggery 50-60 gms Raisins 10-12 Cardamom 3-4 Heat a pan.when hot add the badam and roast it for just 5 min on low flame till it gives off a nice aroma.Do not roast it more. Switch off the flame and then add the raisins n cardamom and allow to cool.In a mixer add all the ingredient and grind to a smooth powder.the badam will leave oil.bind the mix into laddus.