Little Millet - Corn Flakes Laddu

I have prepared laddu using Little millet flour and corn flakes. One might ask Why always laddu?
I have the answer here to tell you that Laddu is an easy, healthy and delicious food to prepare.
Here is one more laddu recipe and is with little millet flower and corn flakes this time.

Laddu /laadu/unde is a sweet delicious ball shape ( normally ) sweet dish and it you can gobble it at anytime of the day. It is filled with vitamins, minerals, energetic food and keeps you energetic whole day. You can add this laddu to your breakfast food list. Along with your regular breakfast you can eat this laddu, it helps to full for the long time. It provides minerals to body and take care of your health in proper way.
Let us see the recipe  :
I have used little millet flour, jaggery, coconut, cardamom and corn flakes.

Ingredients :

Little Millet flour /Store bought flour : 2 Cups
Corn flakes : 3 to 4 Cups
Jaggery : 1 Cup /250 gr
Mixed Nuts 1 /2 Cup /Cashew pieces , almond pieces, raisins and dates.
Coconut /Fresh : 1 Cup
Ghee : 1 Cups
Dates : 100 Grams
Cardamom : 6 to 8 Pods

Method :

1. Soak jaggery in a cup of water and melt it completely and sieve it. Keep the clean jaggery aside.
2. Take a tablespoon of ghee and put it to a pan. Keep the pan on the fire and fry nuts including dates.
3. Shift it to a small bowl. Grate coconut and keep it aside.

4. Dry roast or fry little millet flour nicely till the raw smell disappear. ( Low flame ).

5. Remove the seeds from cardamom. Dry grind corn flakes, cardamom seeds and keep it aside.

6. Keep clean jaggery in a big pan. Put the pan on the fire. Let it boil and get one string consistency.
7. Let it boil for another 1 to 2 minutes. Let the flame be low. Add grated coconut and mix it well.
8. Now add roasted little millet flour and mix it well. Add powdered corn flakes and cardamom.

9. Add ghee and fried nuts and mix all the ingredients nicely.

10 Take a handful of laddu mixture and prepare ladddu. Prepare laddu the same way with remaining mixture.

11. Laddu /Laadu Unde is ready to serve.

12. Serve or Eat whenever you feel like ...and store it in a air tight bottle or box. ( Better to use glass or steel box ).

Note:

Dry roast millet on low flame till it turns slightly golden brown ( Do not burn the flour). Adding more ghee makes the laddu tasty. Use of more or less ghee is optional. Use of coconut is optional. Clean the jaggery if you are using shop bought jaggery. Adding more or less dry nuts is optional.
Time : 30 Minutes

Serves : 35 to 40 Laddu can be made.

Dil Leaves - Fresh Alsande Curry

Alsande /cowpeas and dil leaves curry is one of the yummy curry and it goes well with almost all the main dishes. I have tried this Dil leaves /Sabbassige soppu, Amaranth leaves / dantina soppu and cow peas. It is yummy, healthy, easy curry.

Leaves are loaded with iron and other minerals and cow peas is full of energy, protein content. I have used very little spices and it is very easy to prepare I can assure.
Use of pressure cooker helps to bind the curry well. It is quick and easy too.
No onion OR No Garlic is used in this Dil leaves - Fresh Alsande Curry.
Fresh Alsande in this season are full of healthy nutritious content. It is always better to use seasonal pods and vegetables.
Let us see the recipe.

I have used :

Dil Leaves : 1 Small bundle
Amaranth leaves : Green : 2 Small bundles
Green chilly : 2 to 3
Ginger : An inch /Grated
Alsande pods/Fresh cow peas : 1/2 Kg
Tomatoes : 3 to 4
Salt : As required
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Methi Seeds : 1/4 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Turmeric powder :  A little

Method :

1. Wash and clean the leaves nicely and cut into small.
2 Remove the pods and wash it once. Wash curry leaves and make pieces using your fingers.

3. Wash green chilly and slit. Wash and remove the outer layer of ginger and wash it again. Grate it.
4. Wash and cut tomatoes and remove the seeds as much as you can. Cut them into small.
5. Now keep a pressure cooker on the fire and heat. Add oil, mustard seeds and methi seeds.
6. Let mustard seeds splutter. Add jeera, ingh, curry leaves and fry for a second.
7. Add cut tomatoes and fry for a minute. Add cut leaves, slit green chilly, turmeric powder and grated ginger.
8. Add cow peas/Alasande pods and mix it. Add a glass of water and close the pressure cooker lid.

9. Cook for 6 to 8 minutes. Put of the fire and leave it for cooling.
10. Open the lid and mix all things nicely. Add required salt and cook for 2 to 3 minutes.

11. Shift the ready Dil leaves - Fresh Alsande Curry to a serving bowl.

12. Serve with the choice of your main dish. We had it Dil Leaves - Fresh Alsande Curry for our lunch.

Note :

The leaves and pods should be cooked well to get a good taste. You can add little garam masala. It adds to the taste. I did not use it. Use of onions or garlic is optional. It is like a mudde palya /Thick dry curry. To get a thick curry you need to cook it till it gets thick. Use of less water helps the curry to be thick too. I have kept a small plate on the top of leaves. No Dal is used here.
Time : 30 Minutes
Serves : 3 to 4 .

The advice is : Place a cover on the food. It is always safe. ( The lead used around the whistle pipe spills lead to food and cause health problems.