Jola ( Millet ) & Oats Rotti.

Jola means Millet .  Jolada hittu  ( Millet Powder ) and Oats Rotti is a snack and can be eaten for breakfast, dinner or even in the evenings.

Jola/Millet and Oats Rotti is one of the healthy breakfast/snack or you can have them for dinner also.
Millet/Jola is one of the healthy grain and it has no carbohydrates or gluten. Oats are used widely now a days for healthy and dietary reason. Both the grains are full of dietary fiber. Oats are rich in antioxidants and contain powerful soluble fiber. They protect and lower the cholesterol levels.
Lets see the recipe Now:
Ingredients : 
Jolada Hittu ( Millet Powder ). : 2 Cups.
Oats : 1 Cup.
Onions : 2 to 3 : ( Medium sized).
Fresh Coconut : 1/2 Cup.
Green chilly : 2
Coriander leaves : 3 to 4 Tablespoons.
Curry leaves :  3 to 4 Tablespoons. ( 15 to 20 leaves ).
Salt : to tasty.
Ginger : 1 Teaspoon.
Oil : 1/2 Cup.

Method :
1. Put millet flour and oats in a big bowl.
2. Wash and cut coriander leaves, curry leaves, green chilly and onions.
3. Grate coconut and wash and remove the outer layer of ginger and wash it again. Grate it.
4. Now put onions, grated ginger, coconut, cut coriander and curry leaves to flour mixture.

5. Add required salt. Add required water and prepare the dough.
6. Let the rotti dough be bit loose. (Bit thicker than idli batter.
7. Keep a pan/tava on the fire. Heat and put little oil. Spread the oil nicely around the tava.
8. Reduce the flame to low. Take a handful of dough and spread it around the tava.
9. Put a spoon of oil. Press the dough slightly to make the roti as thin as it can. (Do not put pressure).
10. Cook on low and medium flame on both sides.

11. Serve hot Jola and Oats Rotti with any side dish you prepared. Add little butter on the top.

12. Repeat the same and prepare rotti with remaining dough.
Note :
The consistency of batter should be little loose than idli dough. It helps to spread the dough as thin as you like it. Adding any edible leaves like palak(spinach), dil leaves or methi leaves is optional. Take care while cooking. The rotti is soft and you should be careful while cooking and flipping the roti to cook other side.
Time : 30 Minutes
Serves : 2 to 3 .

Cabbage & Carrot Palya and Spicy Rice.

Cabbage and Carrot Palya is a dry palya and you can have them with plain rice, chapati, poori and rotis. Also you can prepare Spicy Rice.
Good and tasty Palya and Spicy Rice will be liked by  all the age group.
Ingredients :
Cabbage : 1 Cup ( 1/2 of I  Cabbage will do ).
Carrots : 3 ( Medium sized ).
Green chilly : 2 .
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons.
Salt : as required.
Oil : 1 Table spoon.
Mustard Seeds : 1/2 Tea spoon.
Urd Dal : 1/2 Tea spoon.
Jeera : 1/4 Tea spoon.
Coconut : 2 Table spoons.

Method : 

1 .Wash and cut vegetables in to small pieces, cut coriander leaves and green chillies.  Grate coconut and keep it aside.
2. Now keep a pan on the fire and heat. Add oil, mustard seeds, urd dal. Let it spurt. Add jeera, curry leaves and green chillies and fry.
3. Add cut cabbage and carrots and fry for 3 to 4 minutes. Add little water and cook on low flame till soft and the water disappear.
4 Add salt and mix it thoroughly.  Add grated coconut and coriander leaves and mix it nicely and serve with hot rice or chapatis.
Note : Cook Palya on low flame and stir in between. You can add ginger to the palya.  Add some green chilliy to get it little more spicy.
Serves : 2 to 3 .
Time : 10 Minutes.
                                               Cabbage and Carrot Spicy Rice.
Things Needed :
Cooked Raw Rice : 1 Cup. ( Sona Masoori ).
Ready Palya : 1 Cup.
Cashew or Ground Nuts : 1 Table spoon.
Ghee : 1 Table spoon.
Lemon juice : 1 Table spoon.
Salt : to taste.
Green chilly : 2 .
Ginger : 1 Tea spoon .( an inch ).
Coconut : 2 Table spoons. ( Fresh and grated ).

Method : 
1. Keep a pan on the fire. Put 1 tea spoon of ghee and heat. Put cashew or ground nuts and cut green chilly and fry for 2 seconds.
2. Add cooked rice and ready palya and required salt. Add grated ginger. Mix it nicely. Add remained ghee, fresh grated coconut, lemon juice and mix it again slowly.
4. Put it in a serving bowl and serve with cup of curd and papad.

Note : Rice should not be over cooked. Can add more cashew nuts to the rice. You can add 1 more spoon of ghee.
2 to 3 Serve.
Time: 5 minutes. 

Methi leaves & Vegetable Jeera Huli (Curry ).

Happy Independence Day to All the Indians. Dedicated to Tri colours of  Our National Flag . 

Methi leaves ( Mentyada soppu ) and Vegetables ( Bottle gourd and Carrots )  Jeera Curry  is a gravy  and you can have them with Rice , Chapati, Poori, Idly or Dosas too.
It is also a healthy dish and all age group surely enjoy. It is also a healthy dish  since not much of spice in it.

Things Needed : 
Carrots : 2 ( Medium sized ).
Bottle Gourd :  1 ( Small sized , Or  1/2 of medium sized ).
Methi Leaves : 1 Big bundled .
Coconut : 3 to 4 Table spoons.( Fresh and grated ).
Green chilly : 2
Jeera ( Cumin Seeds ) : 1/2 Tea spoon.
Tamarind pulp or Curd : 1 Table spoon.
Salt : Required amount.
Oil : 1 Tea spoon.
Mustard seeds : 1/4 Tea spoon.
Curry leaves : 5 to 6.
Method :
Wash and cut Methi leaves , bottle gourd and carrots  and boil them with required water ( 5 to 8 minutes ) and keep it aside.
Soak small ball size tamarind in hot water for 5 minutes and squeeze out the pulp and keep it aside.
Grind grated coconut, green chilly and jeera together till paste and put it a small bowl.

Now keep a big pan on the fire and heat. Put oil and mustard seeds. Let it spurt. Add curry leaves and cooked vegetables. Add ground coconut mixture and tamarind pulp. Add required salt. Mix it nicely . Add little water if necessary. Cook for 3 to 4 minutes. Stir in between so that it does not get burnt at the bottom of the pan. Serve Hot Bottle gourd, carrot and Methi leaves jeera curry with Hot Rice or Chapti

Note : I added tamarind pulp here. You can also add curd ( 1 Table spoon ) instead of tamarind pulp. Add curd when you are about to serve the curry. Do not add curd when the curry is boiling. Curd curdles in very hot temperature and the curry looks weird . Can add French beans to the curry along with carrots.  Do not add any other spices to the curry since the taste differ.  Not to use much of oil also.
Serves 4 to 5

Chutney Pudi - Mixed Daal.

Chutney Pudi is a spicy powder prepared with channa daal, urd daal, ground nuts and red chillies. Chutney Pudi can be eaten with idly, dosa , chapati , pooris and even rice.
Things Needed : 
Channa Daal : 2  Cups.
Urd Daal : 1 Cup.
Ground Nuts : 250 Grams.
Red chilly : 20 to to 25.
Curry leaves : 1 Bunch
Salt : To Taste.
Ingh : a little.
Tamrind : Small quantity .( small goose berry size ).
Copra ( Kobbari or dried coconut ) : 1 Cup.
Method :
Roast Channa daal , Urd daal , ground nuts, red chilly , coconut , tamarind and curry leaves separately and leave if for cooling.  Add ingh to the mixture . Remove the ground nuts skin.  Roast tamarind separately and mix it with roasted daals.  Mix all the ingredients in a bowl and add salt and tamarind and dry grind them.  Put it in a bowl and mix it thoroughly and fill in the bottle and store in a dry place.
Note : Must take care while roasting the daals and ground nuts.  Should be careful not to touch with any water contained plates or bowls and the dry grinder.  Adding coconut is an optional.  Dry coconut will give a better taste. More Chilly can be added if you like more spicy. Using Dry coconut will help the chutney powder to  stay for long time . ( It will not be spoiled or smell bad ). Using coconut is an optional too.
2 Jam bottles of Chutney Pudi can be prepared. 

Kai Kadabu.( Coconut - jaggery Sweet Kadabu).

Kai kadabu is made with coconut, jaggery, cardamom and rice flour. Kai kadabu is a sweet item and you can have them for breakfast evening snack or for dinner too.
Things Needed :
Rice Powder : 2 Cups.
Coconut : 11/2  Cup .
Jaggery  : 1.2 cup.
Salt : a pinch .
Cardamom : 5 to 6 Seeds.
Water : 3 Cups.
Method :
Powder cardamom. Keep jaggery on the pan and heat. Add fresh coconut ( 1/2 cup ).  and mix on low flame nicely till it mixes well. ( First it will be little watery and then thickens. Do not stir its too hard. ) Remove from the pan when it mixes well.  Add cardamom and leave it for cooling.
Now keep a big pan on the fire. Put 3 cups of water. Let the water boil. Now add rice powder to the boiling water and stir for 2 to 3 minutes. Remove from the pan  and mix it nicely. ( You can wet your hand with normal water in between to mix the hot rice flour mixture nicely).
Take a handful of dough and flatten it on the palm.  Add 1 tea spoon of coconut jaggery mixture and close the edges.  Do the rest with same and prepare kaikadabu.  Now you arrange these kadabus in a idly cooker or pressure cooker and cook for 25 to 30 minutes. Serve Hot Kai kadabu with a spoon of fresh ghee on the top.
Note : Must put 2 to 3 cups of water in a idly cooker or pressure cooker . Keep a bowl or plate and then keep another plate on the top o;f the bowl  and then arrange it on the second plate and cook Kai kadabu. See that the water from does not touches the kadabu. .  Can use more coconut mixture if you wish. Can add more jaggery to the coconut mixture.  Can touch with ghee instead of water while flattening the rice dough.

8 to 10 small Kaikadabus can be made.

Shavige -Capsicum Vanghi Bhat. ( Vermcelli - Capsicum Masala Bhat ).

Shavige - Capsicum bath can be prepared with any brand of vermicelli ( shavige in Kannada language ) and vegetables like capsicum, carrot, peas, beans , potatoes and tomatoes.   Shavige- Capsicum bath can be enjoyed during break-fast, lunch or as evening tea time or  for dinner too.

Shavige/ Vermicelli is done using wheat and it is one of the handy ingredient. We can prepare varieties of dishes using vermicelli. Here  I have used vanghibath powder and prepared vanghi bath.
Vanghibat is a spice rice dish normally prepared using long brinjals. The spice powder can be prepared easily at home and fresh spice powder adds to the taste for the dish.
 Here I have used Anil wheat shavige, capsicum, tomatoes, green chilly and the Vangibath spice powder.
Let us see the recipe Now :
No Onion or No Garlic is used in this dish : Shavige - Capsicum Vanghi Bhat.

Things Needed : 
Shavige : 2 to 3 cups.
Capsicum : 2 to3.
Green chilly :  2.
Tomatoes : 2 to 3 ( Medium size ).
Oil:  3 to 4 Table spoons.
Vanghibath Powder : 1 Tablespoon.
Coconut : 2 to 3  Tablespoons.
Mustard seeds : 1 Teaspoon.
Urd daal : 1 Teaspoon.
Cashew Nuts : 1 Table spoon.
Curry Leaves : 6 to 8.
Coriander leaves : 2 Tablespoons.
Salt : To taste.
Water : 4 Cups.

Method : 
1. Dry roast Savige for 3 to 4 minutes on medium flame and keep it aside.
2. Wash and cut green chilly, capsicum, tomatoes and coriander leaves.
3. Keep water for boiling. Great coconut and keep it aside.
4. Keep a pan on the fire and heat. Put oil, mustard seeds and urid dal.
5. Let mustard seeds splutter. Add cashew nuts and fry till they turn golden brown. Add curry leaves and cut green chilly.
6. Add cut capsicum and fry for 2 minutes. Add cut tomatoes and fry till they turn soft.

7. Add roasted shavige and stir slowly. Add required salt and little turmeric powder.
8. Add boiling water and mix it well. Add Vanghibaat powder and mix it well.
9. Let it cook on medium and low flame for a few minutes. ( Let all the moisture disappear).
10. Put off the fire and add grated coconut, cut coriander leaves and mix it nicely.
11. Add 1 tablespoon of fresh ghee and mix it. Shift the ready Shavige Vanghibaat to a serving dish.
12. Serve with a cup of curd.

Note:
The proportion of water :1 Cup of Shavige : 1 1/2 to 2 cups of boiling water.
You can use grated carrots, cut french beans and potatoes. Use of onion is optional. Use of little more ghee is optional. Adding cashew nuts is optional.
Time : 30 Minutes.
3 to 4 Serves. 

Recipe for   Vanghibath Powder: 

 Vanghi bath powder can be prepared by roasting  2  tablespoons of channa daal, 1 spoon of urd daal, 1 spoon of coriander seeds, 1 teaspoon of jeera and 3 to 4 cloves.  Little curry leaves( 10 to 12 ) and  5 to 6 red chillies .  Dry roast all these ingredients on low flame and dry grind when the mixture is cool.
One time use.

Raagi Rotti.( Finger Millet ).

Raagi Rotti is a healthy dish . You can have them for breakfast/lunch/snack/dinner.
Ragi is known as one of the best millet. Ragi/Finger Millet is grown and it has become the staple food of many in Karnataka India.

I have used carrot, small cucumber, green chilly and other ingredients to prepare this Ragi Rotti. You can try ragi rotti with onlyonions and coconut which is basic need to prepare ragi rotti. I wanted to add carrots and cucumber gratings and then njoy this rotti.
Lets see the recipe now:
Things Needed :
Raagi/Finger millet flour/ Hittu: 2 cups.
Curd : 2 Tablespoons
Salt : To Taste.
Green chilly : 1 or 2 .
Curry Leaves : 10 to 20 Leaves .
Coriander leaves : 3 to 4 Table spoons.
Coconut :  2 Table spoons. (Optional ).
Ginger : 1 Tea spoon. ( an inch ).
Cucumber : 1
Carrots : 2
Onion : 1
Oil : 5 to 6 Table spoons.

Method :
1. Wash and remove the outer layer of cucumber and carrots, grate them and keep it aside.
2. Remove the outer layer of ginger and wash it again. Grate it and keep it aside.
3. Wash and cut coriander leaves, curry leaves and green chilly. Grate coconut.

4. Now take a big bowl and put ragi flour, curd, grated cucumber and carrots.
5. Add grated carrots, ginger, cut coriander leaves, curry leaves, salt and green chilly.
6. Add boiling water and mix all the ingredients nicely. Let the dough be loose. Not very thick.

7. Now keep a pan/tava on the fire. Heat. sprinkle some water on the tava.
8. Clean the water nicely with a tissue (kitchen tissue) or a clean towel.
9. Take a handful of dough and spread it around the tava. Add a spoon of oil.
10. Spread the dough with a flat spatula by not putting weight on the spatula.

11. Let the flame be very low. It helps to spread the dough thin and gives even spread.
12. Cover it and cook for 1 to 2 minutes on low and medium flame.
13. Turn the other side and cook for a minute on medium flame.

14. Now Carrot -Cucumber Ragi Rotti is ready to serve. Put ghee or Butter on the hot rotti.
15. Serve with the side dish you have prepared.

Note :
Adding onions to raagi rotti is optional. You can also add edible leaves to the dough. Example like Palak, methi, dil etc. Adding more /less chilly is optional. Mixing the dough with boiling water helps the rotti to be soft. (Use of boiling water is optional).
Time : 30 Minutes.
Serves : 3 to 4
Raagi Rotti using onions instead of carrots and cucumber. (Follow the above same steps).

                                                                                            

Sweet and Spicy Rava Rotti.

Rava ( Samolina ) Spicy and Sweet Rotti is a delicious dish and you can have them for breakfast, or as evening snack or as dinner too.

Rava /rave is one of the healthy ingredient and is filled with carbohydrates and is good for all age group. It is good for diabetic people because it is digested slowly and keeps you full for a long time.
These sweet and spicy rava rotti is very much traditional and is prepared for breakfast and special days like fasting/Ekadashi and festival days for people who fast.
I have prepared two varieties of Rottis .
1. Salt and spicy Rotti
2 Sweet Rotti
First let us see how to prepare this spicy  Rava Rotti.
Spicy Rava Rotti :

Things Needed :

Rava ( Samolina ):  2 Cups. ( medium size ).
Wheat flour :2 Tablespoons.
Curd : 2 Tablespoons.
Cucumber : 2  ( Small size ).
Green chilly : 2
Salt : to taste.
Water : Required.
Curry leaves : 10 to 12
Coriander leaves : 2 to 3 Tablespoons.
Coconut : 2 to 3 Tablespoons. ( Optional ).
Oil :  4 to 5 Tablespoons.

Method :

1. Wash and remove the outer layer of cucumber and grate.
2. Take a big bowl and add grated cucumber, rava, wheat flour and curd.
3. Mix all the ingredients nicely. Add required salt and prepare batter. ( Add some water while mixing).
4. Wash and cut green chilly, coriander leaves and curry leaves. Add it to rotti mixture.
5. Let the dough rest for 5 minutes.
6. Keep a pan on the fire and heat. Sprinkle oil on the tava and spread it nicely around.
7. Take a handful of mixed spicy batter and spread it on the tava as thin layer. Let the flame be small.
8. Let it cook on low and medium flame. Turn the other side and cook for 1 to 2 minutes.
9. Now the rotti is ready to serve. Serve with a spoon of ghee or butter on the top of hot rotti.

10. Repeat the same with remaining rotti batter.

Note : 

Add only required water while mixing the batter. Adding grated coconut adds to the taste. Keeping the low flame helps to spread the rotti as thin layer. Cook on lower and medium flame. No onion is used here in this rotti. Use of onions or garlic is optional.
Time : 15 Minutes 
Serves : 2 to 3 

Now Let us see the recipe of Sweet Rotti.

This sweet rotti should be eaten while it is hot. It taste yummy and all age group love this rotti at our home.

Sweet Rotti 

Things Needed:

2 Cups of Rava
Jaggery : 2 to 3 Tablespoons.
Banana :1 riped .( small or medium size ).
Coconut: 1 Cup ( Fresh and grated).
Salt : A little

Method :

1. Remove the outer layer of banana and put it in a big bowl and smash it.
2. Add jaggery, salt and grated coconut. Mix it well. Add little water/milk while mixing. It should be loose.
3. Let it rest for a while.
4. Keep tava/pan on the fire and heat. Sprinkle oil on the top.
5. Take a handful of sweet rava rotti batter and spread it on the tava as a thin layer.
6. Let the flame be low and medium. Sprinkle some oil on the top of the rotti.
7.Cook for a minute and turn the other side to cook. Cook for a minute or little more.
9. Repeat the same with remaining batter and prepare rottis.
8. Now the rotti is ready to serve .Serve with a spoon of ghee on the top of hot sweet rotti.

Note :

Do not pour water at once, Add it slowly and prepare the batter. It should not be very watery.
Adding ghee while cooking is optional. Adding little curd to the batter is optional.
Having this rotti with little pickle is good combination.
Time : 20 Minutes.
Serves : 2 to 3 . 

Badam Halva ( Almond Halva).

Almond Halva  is a sweet dish and you can have them after meal or at any time of the day.
Almond is rich in minerals and vitamins. It is said you need  to have one or two almonds daily in the morning to get benefits of almonds/badam.
Almond halva is very delicious and it can be served in the breakfast as one of the sweet dish. Very healthy for kids. You can also prepare this halva for festivals and feast, lady's kitty party or kids party.

Things Needed : 

Almonds : 1 Cup.
Milk : 1/2 Cup.
Sugar : 11/2 Cup
Cardamom : 4 to 6 Seeds.
Ghee : 1/2 Cup.

Method : 

1. Soak Almonds in hot water for 10 minutes and remove the skin.
2. Powder the cardamom and  grind almonds in milk  till paste and  put it in a big pan.
3.Now add sugar to the ground mixture and mix nicely.
4. Keep the pan on the fire and and stir nicely till it thickens.
5. Add powdered cardamom to it. Add  2 table spoons ghee and mix it nicely.
6. Put off the gas and add remaining ghee and mix it again and pour it in a tray.
7.Serve Almond Halva when it is cold or warm.  ( Better use a tablespoon to take out Almond Halva).

Note : 

The whole process should be done on low flame to get the perfect halva. High or medium flame might burn the bottom and halva gets burnt taste. Use of more ghee is optional. Use of little less sugar is optional. It is simple and delicious. Adding saffron adds colour and taste and makes halva rich.
(Optional).
Time : 30 Minutes 
Serves : According to your servings. ( At least 25 to 30 tablespoons).

Huruli Saaru .( Horse Gram Rasam ).

Huruli or Horse Gram is a pulse, good for the body during winter, and also said it is very good for galbladder stone which will reduce or remove the stones. ( Home remedy ).

We can prepare Rasam , idly even kosumabari( salad after cooking the horse gram). also can be prepared. Horse gram Rasam taste super and it is very good  during rainy season since it keeps the body warm. We can have this Rasam as soup, or with rice or with idly  and dosas.
Things needed :

To Cook :
Huruli (Horse gram) : 1 cup.
To Add :
Tamarind : 3 Table spoons pulp.
Salt : to taste .
Water : 3 to 4 cups.
Coriander leaves :  2 to 3 Table spoons.( cut ones).
Turmeric powder : a pinch
To Grind :
Coconut : Grated : 1 Tablespoon
Rasam Powder : 2 Table spoons.
Handful of  Cooked Hulurli /Horse Gram
To Season :
Oil : 1 Table spoon.
Mustard seeds : 1/2 Tea spoon.
Urd Daal : 1/2 Tea spoon.
Ingh ; a pinch .
Curry leaves : 6 to 8

Method :
 1.Wash and cook Huruli/horsegram in pressure cooker and leave it for cooling.
2. Grate coconut and grind it with rasam powder and cooked huruli/ horse gram. (2 to 3 tablespoons). 

3. Soak tamarind with hot water for 5 minutes and squeeze out the pulp and keep the pulp aside

4. Keep a big pan on the fire and heat. Add ground coconut mixture. Add tamarind pulp, add salt.

5. Add turmeric powder and  2 to 3 glasses of water. Mix it well and boil it for 4 to 5 minutes.

6. Add mustard seeds, ingh and curry leaves seasoning and serve with hot plain rice and a spoon of fresh ghee.

Note :
Grinding the Cooked and cooled Huruli will give a good texture and taste. Adding coconut is while grinding is optional. You can.  M.T.R.  or Mayyas Rasam powder can be added.  You can add garlic while frying mustard seeds. It gives a different taste. You can also add a teaspoon of fresh ghee. (Optional). Adding a teaspoon of coconut oil is also optional.
We people from Udupi normally prepare rasam powder fresh, when we prepare rasam. It not only adds aroma to the saaru (rasam), it adds to the taste. Fresh rasam powder will definitely make rasam to spread the fresh aroma to the surroundings..
Here is a recipe of fresh rasam powder :
Even you can prepare rasam powder at home and home made rasam powder is the best to use. Rasam Powder can be prepared by roasting 4 table spoons of Coriander seeds , 1 tea spoon of jeera , 1/4 tea spoon of Methi ( Fenugrik seeds) and  6 to 8 red chillies.  Roast each one separately and leave it for cooling . Dry grind when it is cooled and use the wanted quantity.
Serves : 5 to 6.
Time 30 minutes.

Raagi Hittina Unde.( Finger Millet Laddus )

Raagi Hittna Unde is prepared with Raagi ( finger Millet ) powder , jaggery, sesame seeds, nuts, coconut and ghee. Its a healthy sweet even the elder ones can njoy having this laddus.You can have these Raagi Laddus at  any time of the day.

Things Needed :

Raagi Powder : 2 Cups.
Jaggery : 3/4 cups.
Coconut : 1 cup. ( Fresh and grated ).
Ghee : 3 to 4 Tablespoons.
Cashew Nuts : 2 to 3 Table spoons.
Sesame seeds : 2 Table spoons.
Water : Required .

Method :

1.Roast Raagi powder with 1 teaspoon of ghee on low flame for 5 minutes.
2.Powder cardamom and cut cashew nuts into small and keep it aside.
3. Roast sesame seeds and powder it when it is cooled.  ( Add cardamom pods and dry grind it).
4. Keep a big pan on the fire and add 1/4 cup of water. Put jaggery and let it melt completely.
5. Sieve the jaggery water and keep the clean jaggery aside. Grate coconut and keep it aside.
6. Keep a big pan on the fire and add a teaspoon of ghee. Fry cashew nuts till they turn golden colour.
7. Remove the fried cashews from the pan. Add jaggery water and let it turn one string consistency.
8. Add roasted raagi powder. Stir continuously on low flame. Add coconut and stir and put off the fire.
9. Add roasted and dry ground sesame seeds mixture and ghee. Add fried cashews and mix  all the ingredients nicely.  Prepare laddu/laadu/ unde when the mixture is hot or you may not be able to turn them as laddu. It breaks into powder.
11. Arrange the laddus in a tray/plate. Let them cool completely.
12. Store them in a airtight box or tin.

Note :

If you are not able to prepare laddu and if you think the mixture turned dry add hot milk or little ghee and then prepare laddu. ( The laddu done with hot milk should be kept in the fridge or it might get fungus). You can divide the whole mixture into small portion and remember add ghee/milk to that particular portion that you are ready to prepare laddu. You can use more/ less ghee. (Optional).
Adding dry coconut is better. (Copra/kobbari). It is diabetic friendly. It is good for kids snack box. It is healthy to have this laddu as snack in the evening.
Time : 30 Minutes.
20 to 25 Laddus can be prepared.

Coconut Rice.

Coconut Rice is a rice dish and it is one of the traditional dish. We can have it for breakfast/lunch /dinner.
Coconut Rice is prepared using cooking raw rice, coconut, ghee and cashew nuts

Lets see the recipe Now :
Things needed :
Cooked Raw Rice :  2 Cups.
Coconut 1/2 cup.
Cashew nuts : 3 to 4 Tablespoons.
Ghee : 2 to 3 Table spoons.
Red chilly : 4 to 5
Curry leaves : 6 to 8 .
Salt : to taste
Mustard Seeds : 1/2 Tea spoon.
Urd daal : 1/2 Tea spoon.

Method : 
1. Wash 2 cups of raw rice and cook and let it cool. Grate coconut.
2. Keep a pan on the fire and heat. Add ghee. Add mustard seeds and urid dal.
3. Let the mustard seeds spurt. Add red chilly and cashew nuts.
4. Fry cashew nuts till they turn slightly golden brown.
5. Add red chilly (cut into 2 to 3 pieces) and curry leaves.
6. Fry for a second and add cooked rice and salt. Mix it nicely.
7. Put off the fire and add fresh grated coconut. Stir a bit and shift it to a serving dish.
8. Add a tablespoon of ghee and mix it and serve with potato chips or papad.

Note : 
Use of ghee should be less while seasoning. Add the remaining ghee at the end just before you shift the Coconut rice to a serving dish. Adding more or less red chilly is optional. See that seasoning do not burn.  Adding the ghee will help to retain the aroma of coconut and ghee mixture. Use of more/less coconut is optional. Do not add any other spice.
Time : 20 Minutes + Cooking Rice : 20 minutes.
Serves : 2 to 3