Onion Pakoda

Ingredients:

Kadalai Maavu (Besan) 1 cup
Green Chillies 2 finely chopped
Rice flour 2 tsp
Rawa 1 tsp
Onion chopped 1 cup
Salt to taste
Red Chilli Powder to taste
Coriander and Curry Leaves
Oil for deep frying
Water to knead.

Directions:
- In a mixing bowl, add Onion slices, Chopped Green Chillies, Coriander and Curry Leaves and Salt
- Mix the above ingredients and add besan, rawa and rice flour
and mix thoroughly.
- Sprinkle 2-3 spoons of water gradually to bind the batter
- Do not pour water as it will absorb a lot of oil later. Water is only for binding the contents and avoid kneading it but mix gently with hands
- The mixed batter should be bit dry and thick
- Heat Oil in a kadai, roughly make small fritters and deep fry in oil.
Drain out excess oil and store in an air tight container.

Beetroot Halwa

INGREDIENTS

Beetroot - 1/2 kg.
Sugar - 1/4 kg.
Milk - 1 cup
Ghee - 25gms.
Cardamom powder - 1/2 tsp.
Cashew nuts -15 gms.

PROCEDURE

- Wash and grate the beetroot in a vegetable grater.
- Add 1 cup of milk to the grated beetroot and cook for 20 minutes in a pressure cooker.
- Add sugar to the cooked beet in a frying pan and cook under low flame for 10 minutes, mixing the mixture with a laddle thoroughly throughout.
- Add ghee and mix well.
- Fry the cashew nuts in a teaspoon of ghee separately and add these to the above mixture.
- Remove from heat and serve hot or cold.

Carrot Halwa

INGREDIENTS

carrot - 1/2 kg.
Sugar - 1/4 kg.
Milk - 1 cup
Ghee - 25gms.
Cardamom powder - 1/2 tsp.
Cashew nuts -15 gms.

PROCEDURE

- Was and grate the carrots in a vegetable grater.
- Add 1 cup of milk to the grated carrot and cook for 20 minutes in a pressure cooker.
- Add sugar to the cooked carrot in a frying pan and cook under low flame for 10 minutes, mixing the mixture with a laddle thoroughly throughout.
- Add ghee and mix well.
- Fry the cashew nuts in a teaspoon of ghee separately and add these to the above mixture.
- Remove from heat and serve hot or cold.