Carrot n Suji Sheera


  • 2 small carrots chopped and made into coarse paste.
  • Brown sugar-3/4 cup
  • 1 cup roasted suji
  • Water-1.5 cups.(hot)
  • Cardamom powder-1/2 t spn
  • Ghee-1/2 cup
  • 3 Walnuts n 4 Almonds chopped
  • Raisins-1 table spoon.
  • Take a nonstick pan and add a table spn of ghee and on low flame heat it. Add the carrot paste and cook for about 5 mins and keep aside.
  • Take a kadai and melt the ghee and roast the suji on low flame till its done. Add the hot water and the carrot paste along with the cardamom powder and cook on low flame mixing it well for about 10 mins.
  • Now add the sugar and keep mixing till it blends well and finally add the remaining ghee and garnish it with chopped walnuts, almonds and raisins.😋

Beetroot cutlets

Ingredients:

Grated beetroot-1 

Boiled Potato-1 grated

2 bread slices chopped finely.

Corn flour-1 table spoon

Cumin seeds powder-1 spn

Onion-1 chopped finely

Green chillies-1 finely chopped

Red chilli powder-1/4 spn

Oil-2 table spoon

Bread crumbs or suji rava-3 table spoons.

Garam masala-less than 1/4 spn

Salt to taste

Method:

Heat oil in a kadai and add the chopped onions, finely chopped green chillies and garlic. Add the grated beetroot and on a low flame cook for about 10 mins. Add the bread slices,garam masala, jeera powder,salt to taste, mashed potato, cotnflour and red chilli powder. Cook for another 5 mins and mix well.

On cooling shape them into cutlets in desired shapes . Roll them in suji rava or bread crumbs and shallow fry them on a nonstick pan using little oil or ghee on both sides.

Serve them with coriander chutney and tomato sauce.