Carrot sihi rotti

Ingredients : 

Carrot - grated : 2 cups
Oats - roasted & powdered : 1 cup
Sugar -Powdered : 1 Cup( Adjust according to your taste)
Peanuts - Roasted & crushed : 1/2 cup
Almonds - Crushed - 1/2 cup
Other dry fruits of your choice
Salt - a pinch
Ghee - Optional

Method: 

• Pressure cook carrot till 2 whistles (without adding water to carrot).
• Mix cooked carrot,powdered oats, crushed peanuts, almond, dry fruits, a pinch of salt& sugar in a heavy bottomed pan. 
• Heat in medium flame till the mixture forms rotti dough consistency. 
• Prepare small sized balls & press the ball into rotti. (Similar to rotti preparation)
• Cook on tawa with little ghee(if required).
• Serve hot.

Note : I have used Electric roti maker for pressing the dough & cooking the rotti.

Jowar Halwa

Ingredients : 

Extracted Milk from cooked Jowar : 2 cups 
Sugar :  1 cup
Ghee : 2 spoons
Cardamom Crushed : 1/2 Spoon 
Dry fruits (crushed) : As required

Method: 

• Soak 2 cups of jowar overnight.
• Pressure cook jowar for 5-6 whistles.
• Grind the jowar with required amount of water & extract milk.
• Now add sugar to the jowar milk, in medium flame keep stirring till the mixture starts to thicken.
• Add 2 spoons of ghee if the mixture sticks.
• Add crushed cardamom & dry fruits.
• Pour it to the tray & allow it cool for 1 hour. ( You can also keep it in refrigerator/freezer)
• Cut into desired shape & serve.

Bitter gourd Kosambari

Ingredients : 

Bitter gourd  : 4 Nos
Onion : 3-4  Nos 
Mustard seeds  - For tempering
Coriander seeds : 2-3 spoons
Chilli Byadagi - According to your taste
Grated Coconut - 6 spoons
Cooking oil - 3 spoons
fenugreek seeds - 1/4 spoon
urad dal - 1 spoon for tempering
salt : According to taste
Tamarind - 1 Small lemon sized
Curry leaves (optional)

Method: 

• Chop bitter gourd into small pieces and soak in salt water for overnight( Soaking in salt water is to reduce the bitterness).
• Next day take out the chopped bitter gourd & remove excess water by squeezing. Keep aside.
• Chop onions into small pieces and keep aside.
• Heat 1 spoon of oil in pan, add squeezed bitter gourd & fry till it becomes crispy.Keep aside.
• Fry Coriander seeds, grated coconut,fenugreek seeds, chilli byadagi in a pan with little oil till fenugreek splits & aroma spreads around.Grind these ingredients with little water, tamarind & required amount of salt till coarse mixture. 
• Now in the same pan, heat 1 spoon of oil, add urad dal, mustard seeds. let mustard seeds splutter, add chopped onions and fry till onion changes its color.
• Add fried bitter gourd and coarse mixture, mix well. 
• Heat in low flame till the water content evaporates.(It helps to save for 2-3 days without refrigerating)
• Serve with rice/curd rice.

Note : Kosambari tastes very good if oil is replaced by ghee.
          I have used microwave oven to make bitter gourd crispy. It saves time & easy compared to frying in pan.

Beetroot Curry

Beetroot Curry

Ingredients : 

Beetroot - Medium sized : 3 Nos
Garlic cloves : 7-8 Nos 
Mustard seeds  - 2 spoons
Coriander seeds : 2-3 spoons
Chilli Byadagi - According to your taste
Grated Coconut - 3 spoons
Sprouted Beans ( Chickpea /horse gram / black eyed bean) - 1/2 Cups (Optional)
Tomato - 1 Nos (Medium size) 
urad dal - 1 spoon
salt : According to taste
Cooking oil - 2 spoons
Curry leaves 

Method: 

• Chop beetroot and tomato into small pieces.
• Pressure cook chopped beetroot, tomato & sprouted beans.
• Grind garlic cloves, mustard seeds,coriander seeds,chilli byadagi, grated coconut till smooth paste with little water.
• In a tawa heat oil(of your choice), add mustard seeds, urad dal till urad dal turns to brown , add curry leaves &  Mustard-coriander-chilli-coconut paste. Saute till raw aroma goes off. 
• Add cooked beetroot,tomato & sprouts & add salt, saute.
• Serve hot with rice / chapati.

Note : Heat further if you want to have dry curry.