Besan Laddu

Ingredients:
2 cups Dalia Split / Hurigadale / Putani
1 1/2 - 2 cups Sugar
3/4 - 1 cup Ghee
3 - 4 Cardamoms / Elakki / Elachi
2 - 3 Cloves / Lavanga
2 - 3 tsp Cashew nuts / Gerubeeja
1.5 tsp Almonds / Baadami
1.5 tsp Pistachios
1 tsp Raisins / Ona Draakshi
1 - 2 tsp grated Dry Coconut / Kobbari (Optional)

Recipe:
Put dalia split in a mixer and make fine powder.

Put sugar, cardamom seeds, cloves in a mixer and make fine powder.

Put dry coconut, cashew nuts, almonds, pistachios in a mixer, crush them and keep it aside.

Put raisins and 1 tsp ghee in a pan. Fry them for few mins in medium flame until they puff and keep them aside.
Take around 3/4 cup of ghee in a vessel/pan and heat it till it becomes very hot. Keep this in low flame for about 1 min. Add dalia split powder, crushed nuts and coconut, raisins and fry them for about 10 mins in low flame until they give nice aroma. Switch of the flame and add sugar powder and mix well. Add little amount of ghee if required. Let it cool for about 5 - 6 mins.
Apply some ghee to your palms and make small balls from the mixture. Once they are cooled to room temperature store them in an airtight container.

Deevi Halasu(Deegujje / Breadfruit) Bajji (Podi / Fritters)

Ingredients:
1 small Breadfruit / Deegujje / Deevi Halasu
1 cup Rice flour / Akki hudi or thick Rice Batter(Preferred: Sona Masuri Rice)
Pinch of Asafoetida powder / Hingu
Salt to taste
10 - 15 Cumin seeds / Jeerige
10 - 15 Carom seeds/ Ajwain seeds / Oma
3/4 - 1 tsp Chilly powder
Oil

Recipe:

Remove the outer skin, innermost part of the breadfruit and chop it into thin long pieces as shown in the picture below. Put them in a vessel containing salt water for about 5-10 mins.

Add rice flour/rice batter, asafoetida, cumin seeds, carom seeds, salt, chilly powder, in a vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)

Remove breadfruit pieces from water and keep them aside.
Keep oil in a thick bottomed vessel and heat. Take each breadfruit piece, dip it in batter and deep fry it in oil. Serve hot along with Tomato ketchup.

Seme / Sev

Ingredients:
1 cup Bengal Gram flour / Besan / Kadle hudi
Pinch of Turmeric powder
Big pinch of Asafoetida powder
1/2 tsp Chilly powder
Salt to taste
1 - 2 tsp Butter / 3 - 4 tsp hot Oil
Oil

Recipe:
Put bengal gram flour, salt, butter/hot oil, asafoetida powder and turmeric powder in a vessel and mix. Prepare the thick dough by adding sufficient amount of water.

Keep oil in a thick bottomed vessel and heat. Place/fix the disk having many small round holes in it with a Chakkuli Maker. Fill the prepared dough and press the Sev directly to the vessel containing hot oil. Fry until it turns golden in colour.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Alasande Soppu Palya

Ingredients:

1 bunch of Tender Lentil Leaves / Long Beans Leaves /Ele Alasande Soppu

2-3 tsp Grated Coconut

4-5 Green Chillies

Grape sized Jaggary

Pinch of Turmeric Powder

Salt to taste

1/2 tsp Blackgram Seeds

1/4 tsp Mustard Seeds

2-3 Curry Leaves

2-3 tsp Oil

Recipe:

Wash lentil leaves properly and keep it aside.

Chop lentil leaves and green chillies into small pieces as shown in the picture below.

Add mustard seeds, blackgram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped green chilly, chopped lentil leaves, turmeric powder, salt, and fry them for about 2-3 mins in medium flame. Add little bit of water and cook them well by covering a lid. Once it is cooked add grated coconut and mix well. Keep the palya in low flame for about 2-3 mins. It goes well with Rice.

Kesavina Kaalu(Dantu) Boluhuli(Gojju) / Colocasia Stems Rasam

Ingredients:
12 - 15 Kesavina Kaalu(Dantu) / Colocasia Stems
Pinch of Turmeric powder
Large grape sized Tamarind
Large lemon sized Jaggary
1/2 tsp Chilly powder
1/2 tsp Rasam powder
Salt to taste
5 - 6 Curry Leaves
4 - 5 flakes of Garlic
1 tsp Mustard seeds
2 tsp Oil

Recipe:

Put tamarind and 1/4 cup of water in a bowl, squeeze it and keep it aside.

Remove the outer skin of colocasia stems and chop them into 1/2 inch sized pieces as shown in the picture below.

Put chopped colocasia stems, jaggary, salt, tamrind water, pinch of turmaric powder, chilly powder, required amount of water in a vessel and cook them well. Add rasam powder and bring it to boil. Keep the Gojju in low flame for about 5 mins.

Remove the outer cover of garlic flakes, mash and put them in a pan. Add 1-2 tsp oil and fry them for few minutes until they turn golden in color. Add mustard seeds and fry. Once it starts spluttering, add curry leaves and add it to Gojju. Mix well before serving. It goes well with Rice.

Kudanekayi Gojju

Ingredients:
1.5 - 2 cups Ele Kudanekayi / Wild Eggplant / Turkey Berry
Pinch of Turmeric powder
Small lemon sized Tamarind
Large lemon sized Jaggary
1 tsp Chilly powder
1/2 tsp Rasam powder
Salt to taste
4-5 Curry Leaves
3 - 4 flakes of Garlic
Pinch of Asafetida powder
1 tsp Mustard seeds
1/2 tsp Cumin seeds
2 tsp Oil

Recipe:
Add tamarind and 1/4 cup of water in a bowl, squeeze and keep it aside. Separate each wild eggplant from its bunch, wash them and keep it aside. Put cleaned wild eggplant, jaggary, salt, tamarind water, pinch of turmeric powder, chilly powder, little amount of water in a pressure cooker and cook(2-3 whistles). Once it is cooked, mash the wild eggplant as shown in the picture below. Add required amount of water, rasam powder and adjust other ingredients like, salt, tamarind, jaggary, chilly powder and bring them to boil. Keep the gojju in low/medium flame for about 2-3 mins.

Remove outer cover of garlic and mash it. Put mashed garlic, 2 tsp oil in a pan. Once it turns golden in color, add mustard seeds, cumin seeds and fry. Once it starts spluttering, add curry leaves, asafetida powder, keep it for few seconds and then add it to gojju. Mix well before serving. It goes well with Rice.