Poori Idhicha Ladu (Unde) | ಪೂರಿ ಕುಟ್ಟಿದ ಲಾಡು (ಉಂಡೆ)

This is a traditional unique sweet made from pooris, known as Poori Idicha Ladu in the Iyengar community. It is made using poori to create the ladu, which distinguishes it from other ladu recipes. This is one of my favorite sweet, and many people have asked for this recipe. 

Ingredients

• Maida / APF - 1 cup
• Chiroti rave - 1/2 cup
• Ghee - 1/4 cup
• Sugar powder / Boora sakre - 2 cup
• Cardamom powder - 1 tsp
• Oil for deep fry
• Nuts - Cashews pieces 1 tbsp + Raisins 1 tbsp

Preparation

1. In a large bowl add 1 tbsp ghee, 1/2 tsp sugar & pinch of salt. Make a sati (kannada word) means sieve well into lightly frothy texture on your fingers)
2. Add maida & chiroti rave sieve well add little water and make a soft dough. Rest for 20 mins
3. Heat oil in a pan to deep fry.
4. Take a small pan add ghee and fry nuts on a low flame and keep aside.
5. Take a small portion of dough and make into a small disc (poori size) 
6. Deep fry them all on a medium low flame. Cool them and blend into a coarse powder
7. Take a pan add 1 cup sugar and 2 tbsp of water and bring to boil. Stir continuously until comes out dry mixture
8. cool down a bit and make a fine powder keep aside
9. In a bowl add sugar and coarse poori powder mix together 
10. Blend together and add into bowl add fried nuts and melted warm ghee
11. Quickly make into ladu's 

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ನವಣೆ ಉಪ್ಪಿಟ್ಟು | NAVANE UPPITTU | FOXTAIL UPMA | MILLET UPMA

ನವಣೆ Navane is one of the five Siridhanya, known as foxtail millet in English. It is a nutritious grain that offers various benefits, including a high content of fiber and protein. Today, I prepared Upma with it. 

Prep Time : 10 Mins + 8 hours soak time

Cook Time : 15 Mins

Ingredients

• Foxtail millet / Navane - 1 cup
• Upma rave - 1/2 cup
• Grated coconut - 1/2 cup
• Salt - 1/2 tbsp (adjust as per taste)
• Coriander leaves - 1/4 cup, chopped
• Curry leaves - 1 stalk
• Green chilies - 4 no
• Vegetables - Beans, Carrots, Peas, Potato ) chopped, mixed 1 cup
• Hot water - 3 cup (approx)
• Any cooking oil - 5 tbsp

Tempering

• Mustard - 1/2 tsp
• Bengal gram lentil - 1 tbsp
• Black lentil - 1 tsp
• Asafoetida - 1/4 tsp
• Turmeric  - 1/4 tsp

Instructions 

1. Rinse 3 times Navane/foxtail millet. Drain and add 2 cups of water.
2. Soak foxtail millets for 8 hours before using it for upma. Use the same water and cook the millet until soft. Keep aside
3. Take a big pan, Dry fry upma rave for 2 mins. Transfer into a plate
4. In the same pan add oil, add mustard allow to splutter, add black lentil, bengal gram lentil, turmeric, asafoetida, Stir fry
5. Add chilies, curry leaves 
6. Add mixed vegetables then add salt, saute for 2 mins
7. Add hot water close the lid, until vegetables cooked. Keep the lid closed for about 5 mins
8. Add rave then cooked millet mix both saute for few mins.
9. Add 1/2 cup water and close the lid. Wait for 5mins until rave cooked. 
10. Add coconut & coriander leaves. Mix well
11. Serve hot upma with curds/yogurt

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