Avalakki(Beaten Rice) Sandige

Ingredients:
1/2 KG medium thick Beaten Rice / Dappa Avalakki
10 - 12 strands of Curry leaves
2 Large Onions
15 - 20 Green Chillies
1 tsp Asafoetida powder / Large grape sized Asafoetida
1.5 - 2 tsp Sesame seeds / Ellu
3 - 4 cups sour Buttermilk
Salt to taste

Recipe:

Put beaten rice, sesame seeds in a vessel. Add buttermilk, around 8 cups water and keep it aside for about 30 mins.

Put green chillies, curry leaves, asafoetida  around 1/2 cup of water, salt in a mixer and grind them together into medium smooth paste. Add chopped onion and grind them together for few seconds. Keep this paste aside.

Put soaked beaten rice, ground masala, salt in a mixer/grinder in batches and grind them together into smooth paste by adding sufficient amount of water. The consistency of the batter should be medium thick as shown in the picture below.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

Sun dry the Sandiges for about 6-8 days. Store them in an airtight container.

Fry them in oil and serve. It goes well along with Rice and Rasam or curd or buttermilk. The above mentioned ingredients will serve around 300 Sandiges.

Chocolate Chip Cookies

Ingredients:
2 cups All Purpose flour / Maida Hudi
3 Tbs Cocoa powder
3/4 - 1 cup(80 - 100 gms ) Choco Chips
1.5 cups powdered Sugar
1/2 tsp Venilla powder
1/4 tsp Baking Soda
1.5 cups melted Ghee

Recipe:
Put sugar in a mixer, grind it to very fine powder and keep it aside.

Put all purpose flour, powdered sugar, cocoa powder, venilla powder and baking soda in a vessel and mix them well. Add melted ghee little by little, kneed and prepare the soft dough as shown in the picture below. Add choco chips and mix well.

Preheat the microwave to 160 degree C in convection mode. Take lemon sized dough and make a round ball. Press it little bit to a round shape(1/4 inch thick) and place it over the microwave safe tray as shown in the picture below. (For oven, please follow the steps mentioned in Almond Cookies recipe.)

Place this cookies in a microwave (Lower shelf) and cook them at 160 degree C temperature for about 20 mins until the bottom part of the cookies turn light golden in colour.

Take the tray outside from the microwave and once they are cooled to room temperature, store them in an airtight container. The above mentioned ingredients will serve around 40 cookies.

Vegetable Bonda

Ingredients:
Ingredients for Masala:
4 medium sized Potatoes
1/2 cup chopped Beetroot
2.5 - 3 cups chopped Beans
1.5 cup of chopped Carrot
2 cups of soaked Green Peas
2 Green Chillies
1/2 medium sized Onion
1 tsp Ginger Garlic paste
1 tsp Chilly powder
Pinch of Turmeric powder
Pinch of Asafoetida powder
1/2 tsp Cumin seeds powder
1.5 tsp Garam Masala
3/4 - 1 tsp fresh Lime Juice
Salt to taste
1 tsp Mustard seeds
4 - 5 Curry leaves
2 - 3 tsp Oil

Other Ingredients:
3 cups Bengal Gram flour
1/4 cup Rice flour
1/4 tsp Asafoetida powder
2 tsp Chilly powder
1/4 tsp Carom seeds
Pinch of Baking Soda
Oil

Recipe:
Soak green peas in water for about 6-8 hrs. Wash them properly in water for about 2-3 times and keep them aside.

Peel the carrot, beetroot and chop them into small pieces. Chop beans into small pieces as shown in the picture below.

Chop onion, green chillies, coriander leaves, curry leaves into small pieces as shown in the picture below.

Put potatoes, soaked green peas, chopped vegetables in different containers in a pressure cooker, add required amount of water, salt and cook.(3 whistles). Once the pressure goes off, immediately take off the potatoes from the cooker, keep them aside and drain the excess water from other two containers. Once it comes to room temperature remove the outer cover of potatoes and mash them as shown in the picture below. Squeeze the cooked vegetables and remove the extra water content.

Put 2-3 tsp oil in a thick bottomed vessel/pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in low flame. Add chopped onion, curry leaves, green chillies, big pinch of asafoetida powder, turmeric powder and fry them for about 3-4 mins in low flame. Add salt, garam masala and fry them for about 1 min in low flame.

Add squeezed vegetable mix, mashed potatoes, cooked green peas, cumin seed powder, salt, chilly powder, fresh lime juice, chopped coriander leaves and mix them well. Fry them for about 1-2 mins in medium/low flame. 

Make lemon sized balls as shown in the picture below and keep them aside.

Put rice flour, bengal gram flour, asafoetida, carom seeds, salt, chilly powder and pinch of baking soda in a vessel and mix. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat. Take each prepared dough, dip it in batter and deep fry it in oil.

Serve hot along with Tomato Ketchup/Chutney. The above mentioned ingredients will serve around 20 Vegetable Bondas.

Chocolate Milk Burfi Using Microwave

Ingredients:
5 cups Milk Powder
1/2 - 3/4 cup of Chocolate Chips / Choco Chips
1 Tbs Cocoa Powder
1.5 cups powdered Sugar
3.5 - 4 cups condensed Milk
Aluminium foil / Wax Paper

Recipe:

Put sugar in a mixer and make it into smooth powder. Put powdered sugar, milk powder in a microwave bowl.

Add condensed milk and mix them well.

Apply little ghee on a aluminium foil and place it over the flat tray as shown in the picture below.

Microwave this mixture for a minute at a time, taking it out and mixing it very well for about 8-10 mins until the mixture is puffing and folding in. 

Mix them well and spread around 2/3 amount of the prepared mixture in a aluminium foil/wax paper.
Add the chocolate chips, cocoa powder to the remaining mixture when it is still hot. Mix them well until all the chocolate chips have melted.

Spread this mixture over the milk layer as shown in the picture below.

Refrigerate for about 3-4 hrs, cut it into diamond shaped pieces as shown in the picture below.

Remove the pieces and store them in an airtight container in a refrigerator. I tried this recipe from showmethecurry.com. Thanks for the recipe.