Carrot Pakoda

Ingredients:
250 gms carrots, cut into thin round circles50 gms maida (all-purpose flour)50 gms besan (gram flour)1 tsp ginger-garlic pasteSalt to taste1/2 tsp chili powder1 cup curd (yogurt)4-6 green chilies, slit lengthwiseFew sprigs of curry leavesOil for fryingA pinch of orange color

Method:
Mix maida, besan, ginger-garlic paste, salt chili powder, curd, orange color in a bowl along with water and make a fine pakoda batter.
Heat oil in a deep frying pan, dip the carrot circles in the batter and fry in oil until golden brown.
Heat 2 tsp of oil in another pan and fry the green chilies and curry leaves for a while. Also add fried carrot circles and fry for 5 more minutes. Remove and serve hot.

Karjikayi, Kanoli

Ingredients
for the filling-
3 cups rava,
3/4 cup pure ghee,
1 and 1/2 cup desiccated coconut
3 cups castor sugar,
2-3 tbsp elaichi powder,
4-4 and 1/2 tbsp khus khus((poppy seeds)
A pinch of salt(avoided during festival)
Dry fruits of choice sliced/blanched
for the covering-
3 cup maida,
1 cup oil
Silver wark(optional)

How to make
For the filling: Roast rava in a 1/2 to 3/4th cup pure ghee till it turns golden in colour.(It gives out a light fragrance) and set aside. In a separate pan roast khus khus in ghee till pink in colour. Add desiccated coconut and roast for five to seven minutes. Mix it well with roasted rava and sugar and set aside. In little ghee brown the dry fruits and mix it along with rava mix.

For the covering: Add 1/2 cup oil to maida and knead to dough. Cover with damp cloth and set aside for about one hour. After an hour make small puris. Place one teaspoon of the filling on one side. Seal by joining along the edges. Run a cutter over the edge to give it shape. or if at all you can do it by folding little by little with your hands Cover the karanjis with a damp cloth before deep frying. Heat oil and deep fry the karanjis till golden brown. once it cools you can apply the siver wark on the karanjis