Potato(Aloogadde) Murku

Ingredients:
3 cups White Rice (Preferred: Sona Masuri)
3 medium sized Potatoes
4 - 5 Red Chillies
1/2 tsp Asafoetida powder
3/4 cup Black Gram seeds
1 cup Dalia Split
2 cups Rice flour
1.5 tsp Sesame seeds
1/2 tsp Cumin seeds
5 - 6 tsp Butter
Salt to taste
Oil

Recipe:
Soak white rice in water for about 4-5 hrs. Wash it properly and grind it along with red chillies, asafoetida powder, salt into smooth paste by adding sufficient amount of water.

Dry roast the black gram seeds in a microwave or stove until it turns light golden in colour or it gives nice aroma by without adding any oil.

Once it is cooled to room temperature, put the dry roasted black gram seeds, dalia split separately in a mixer and grind them into smooth powder as shown in the picture below.

Wash the potatoes, cook the potatoes in pressure cooker by adding required amount of water. (2-3 whistles) Once the pressure goes off, remove the outer cover and grind it into smooth paste by adding little amount of water as shown in the picture below.

Add butter, cumin seeds, sesame seeds, ground potato paste to the vessel containing rice batter and mix them well. Add powdered black gram seeds, dalia split, rice flour and mix them well. (Don't make the dough too thin.)

Keep oil in a thick bottomed vessel and heat. Put the Chakkuli/Murku disk in the Chakkuli Maker fill the prepared dough and press the Murku directly to the vessel containing hot oil. Fry it in medium flame 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.

Bilvapatre Tambli

Ingredients:
1/2 bunch of Bael / Bilvapatre Ele (Preferred: Tender one)
1 cup grated Coconut

1 Green Chilly

1.5 - 2 cups of fresh Buttermilk

Salt to taste

1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
4 - 5 Curry leaves

1 - 2 broken Red Chillies

1.5 tsp Ghee

Recipe:
Remove the stems, wash the leaves properly and keep it aside.

Put 1 tsp ghee in a thick bottomed vessel. Add Bilvapatre leaves and fry them for about 4-5 mins in medium flame.

Grind grated coconut, fried Bilvapatre leaves, green chilly into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, cumin seeds, red chilly pieces and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with Rice.

Godhi Hudi(Wheat Flour) Laddu

Ingredients:
4 cups Wheat Flour / Godhi Hudi
3.5 - 4 cups powdered Sugar
2 cups Ghee
1/2 cup broken Cashew Nuts
1/4 cup Raisins
1/4 cup Cocoa powder
4 Cloves / Lavanga
5 - 6 Cardamoms / Elakki

Recipe:
Remove the outer cover of cardamoms and mash the cardamom seeds, cloves. Put sugar, mashed cardamom seeds, cloves in a mixer and make fine powder as shown in the picture below.

Put cashew nuts in a mixer, crush them and keep it aside.

Put raisins and 1 3/4 cup of ghee in a pan/heavy bottomed vessel. Fry them for few mins in medium flame until they puff. Add wheat flour and fry them for about 15 mins in low flame until they give nice aroma.

Add crushed cashew nuts, cocoa powder and mix well.

Add powdered sugar, remaining ghee and switch of the flame and mix well. 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.

Tomato Pickle(Uppinakayi)

Ingredients:
5 cups chopped Tomato
4 - 5 tsp Red Chilly powder
1/2 cup Oil (Preferred: Sesame seed Oil)(1/4 cup while cooking + 1/4 cup for seasoning)
1/2 tsp Turmeric powder
Lemon sized Tamarind (Size depending on the sourness of the Tomato)
2 tsp Mustard seeds(1 tsp for Masala, 1 tsp Seasoning)
1.5 tsp Fenugreek seeds (1 tsp for Masala, 1/2 tsp Seasoning)
1 strand of Curry leaves
1 - 2 broken Red Chillies
Big pinch of Asafoetida powder
Salt to taste

Recipe:
Wash the tomatoes and wipe them using a clean cotton cloth. Chop them into small pieces as shown in the picture below.

Put tamarind in a bowl, add little amount of water. Squeeze and keep it aside.
Put tamarind water, chopped tomatoes, salt in a vessel and cook them well by covering the lid.

Add 1/4 cup of oil and cook this in medium/low flame for about 10-15 mins until oil starts separating and almost all the water content gets evaporated.

Once its cooled to room temperature, add turmeric powder, chilly powder, mix and mash them well.

Dry roast the 1 tsp mustard seeds and 1 tsp fenugreek seeds separately in low flame until it gives nice aroma. Once its cooled, put it in mixer and make fine powder as shown in the picture below.

Put 1 tsp mustard seeds, 1/2 tsp fenugreek seeds, 1/4 cup of oil, broken red chillies in a heavy bottomed vessel and heat. Once they start spluttering, add asafoetida powder, curry leaves, keep it for few seconds and then add the cooked tomato and switch off the flame.

Once its cooled to room temperature, store it in an airtight container. It goes well with Rice. For longer shelf life store it in a refrigerator.