Healthy Triple Delight Laddu

Me tried rava laddu with carrots & urad dhal.. kinda worried about urad dhal, but it mixed very well with other ingredients & turned out as tasty triple delight laddu..!  

Ingredients:

Dry roasted rava   1 cup

Dry roasted & powdered urad dhal 1 cup

Grated carrot  1 cup

Sugar  2 cup

Ghee 1/4 cup

Milk  1 cup

Cashew & kismis/raisins Handful

Method :

• Saute cashews & raisins in a pan with 2 tsp ghee till it turns slightly brown & keep aside
• In the same pan add 1/4 cup ghee then add grated carrots
• Saute the carrots in medium flame for 5 minutes then add 1 cup milk
• Cook it covered for few more minutes till the carrots get cooked
• Finally add roasted rava & urad dhal, saute it  for 5 - 6 more minutes
• Turnoff the stove add sugar, roasted cashews & raisins
• Let it cool for 5 minutes, when the mixture is ready to handle start to make round shape balls
• If you feel the mixture is too dry add few tsp of milk 
• Let the laddus rest for few more minutes 
• Now healthy , yummy laddus are ready to taste 
• Store them in the air-tight container

Sprouting

sprouted moong dhal, kala dhal & brown rice

  I am not able to visit India after my son born, when he started his solid we missed the sathu maavu kanji of mama's version. So I tried my own version using the available grains in here. Me sprouted all the grains before roasting. Sprouting is an excellent way to reduce the calorie and to increase the nutritional values. The process of sprouting also activates phytase, an enzyme that will help break the phytate bond and dissolve phytic acid. This releases phosphorus, calcium, iron, and other good minerals from their bondage inside the seed. Sprouts are the powerful source of antioxidants such as minerals, vitamins and enzymes. I think this is one of the best food  for our cute pies.

Sprouted moong dhal

Method :

• Wash & soak the dried whole grains in the water for 12 hrs
• Drain the water completely then cover the grains with wet muslin cloth for 3-4 days
• Warm place is good for sprouting..so i prefer conventional oven to keep
• You can see the sprouts even after next day, if you want the tender one, continue the process for few more days.
• Dry roast the grains in the large pan with low flame for 3 to 4 hrs or until it gets crispy. ( I have read that we can use oven @ 35 deg to dehydrate the grains but me not tried yet. You can use the professional dehydrator also )
• Grind it in the mixie then keep it in the air tight container.

Fruit paniyaram

Ingredients :
                    Idly batter   -   1/2 cup
                         Apple    -   1/2
                       Banana    -    1/2
                        Dates     -    4
                       Jaggery   -    4 tsp (grated)
                 Cardamom   -    a pinch

Method :

• Peel the apple & banana
• Cut the fruits & grind it
• Mix with the batter 
• Add melted jaggery & cardamom to the batter
• Apply gee to the kuzhipaniyara kal
• Pour the batter with desired consistency

Note : You can add mango, sweet potato, pineapple etc.