~< Baked Beet Falafel >~

Ingredients :

1 beetroot (tennis ball size), roughly chopped
1 cup uncooked chickpeas
4 large garlic cloves, finely chopped
1 tbsp ground coriander
1 heaped tsp ground cumin
3-4 tbsp All purpose flour
3-4 Green Chilies, roughly chopped( adjust to taste)
Sea salt & Pepper to taste






Directions :
1. Place in a large bowl, soak with cold water, adding enough to allow the chickpeas to at least triple in volume. Cover and let stand at room temperature overnight. The next day, drain, rinse and let them dry.
2.In a food processor combine chickpeas, garlic, beets, cumin, coriander, chilies and flour. Season with salt and pepper. Blend until everything is broken down, need not puree completely. You want to add enough flour so that the dough forms a small ball.
3. Place the dough in the fridge, covered for at least 30 minutes. 2-3 hours would be ideal. This allows the dough to thicken.
4. Preheat the oven to 400°F and line a baking pan with parchment paper or greased foil.
5. Roll the dough into small balls and press them into patty shape.
6. Bake for 20 minutes or until the patties are crispy and browned on the outside.
7. Cool for a couple of minutes before peeling them off the pan.
8. Serve hot with tahini or yoghurt dip of your choice.

~< Veggie Muthiya >~

Ingredients

For Muthiya :
2 cup grated Lauki / Zucchini/ Cabbage
1 cup whole wheat flour
3/4 cup Semolina (coarse)
3/4 cup Gram flour
4 Green Chilies, finely chopped
2 tsp ginger, grated or paste
1/2 tsp Turmeric
2 tsp Sugar
1/2 tsp Baking Soda
2 tbsp yoghurt
1 tbsp Oil
Salt to taste

For Tempering :
2 tbsp Oil
1 tsp Cumin seeds
1 tsp Mustard seeds
1 tsp Sesame seeds
2 pinch asafoetida aka hing
1/2 tsp Salt
10-12 Curry leaves
2/3 tbsp Lemon Juice

Directions
1. Mix all the flours, baking soda and spices in a large bowl.
2. Now add ginger, chilies, oil, grated veggies and yoghurt. Mix it well.
3. Let the dough sit for 10-15 minutes. The veggies will release their water. Knead the mixture to form a soft dough. (Add little water if needed, depending on the vegetable you chose)
4. Take a fistful of this dough and shape it into a small log. Repeat for all the entire dough.
5. Grease the steaming plate and place all the logs on it.
6. Steam the Muthiya for 25 minutes or until the knife comes out clean.
7. Cool for about 10 minutes and then cut the logs into 1 - 1.5 inch pieces.
8. Prepare the tempering by heating the oil. Add mustard and cumin seeds. Once they pop add asafoetida, curry leaves, salt and sesame seeds.
9. Add muthiya pieces and lemon juice. Gently stir. ( Let it saute for a little longer till the Muthiya browns on the edges if you like the crispy texture )
10. Serve hot with cilantro chutney !

~< Coconut Ladoo >~

Ingredients :

3 cup desiccated coconut
1/2 cup milk powder
1 can condensed milk (396 gm/ 14 oz)
1/2 cup Milk
1 tsp cardamom powder (optional)
1 tsp Clarified butter / ghee





Directions :

1. In a deep pan add ghee. Over a low flame roast coconut lightly for two minutes.
2. Pour condensed milk and milk powder. Mix well.
3. Add milk and stir continuously on low flame till the mixture comes together and forms a thick and soft mass. This took around 8 minutes for me.
4. Add cardamom powder. Give it a quick mix and switch off the stove.
5. Let the dough cool a little for five minutes and start rolling balls. I was able to make 24 balls.
6. Roll the balls in desiccated coconut
7. Eat them fresh or store them in an airtight box.