Chinese Orange Gojju

Ingredients:

25 - 30 Chinese Oranges
1 - 2 Green Chillies
1 tsp Chilly powder
1 - 1.5 tsp Rasam powder / Sambar powder
1/4 tsp Turmeric powder
3 - 4 large lemon sized Jaggary
Salt to taste
1 tsp Mustard seeds
1/4 tsp Cumin seeds
5 - 6 Curry leaves
1 - 2 broken Red Chillies
Big pinch of Asafoetida powder
2 tsp Oil

Recipe:

Wash the Chinese Oranges, remove the seeds and cut them into medium sized pieces as shown in the picture below. Cut the green chillies into two halves.

Put 1 tsp oil, cumin seeds in a heavy bottomed vessel and heat. Once it starts spluttering, add chopped oranges, green chillies, salt, turmeric powder and fry them for about 1-2 mins in medium flame.

Add jaggary, chilly powder, rasam/sambar powder, sufficient amount of water(3-4 cups) and cook them well.

Put 1 tsp oil, mustard seeds, broken red chillies in a pan and fry. As soon as it starts spluttering, add curry leaves, asafoetida powder and keep this in low flame for about 10-20 seconds. Add this seasoning to Gojju. Mix well before serving. It goes well with Rice & Ghee, Rice & Curd combination.

Roasted Sweet Pumpkin(Chinikayi) Seeds

Ingredients:
1/2 cup Sweet Pumpkin seeds / Chinikayi Beeja
Pinch of Chilly powder
Big Pinch of Chat Masala
Salt to taste

Recipe:
Remove the seeds from Sweet Pumpkin, wash it and spread it in a clean cotton cloth or kitchen towel and allow it to dry.

Dry roast this in a heavy bottomed vessel. Once it starts spluttering add the required amount of salt water and fry. Add chilly powder, chat masala and fry them for about 2 mins in low flame. Store this in an airtight container.

Badanekayi(Eggplant / Brinjal) Tove

Ingredients:
2 - 3 medium sized Eggplant / Brinjal / Badanekayi
2 - 3 Green Chillies
1 medium sized Onion
3 medium sized Tomatoes
Big pinch of Turmeric
Big pinch of Asafoetida
1/2 tsp Dry Mango powder / Amchoor powder
3/4 cup Yellow Lentils / Toor dal / Togari bele
1/4 cup Bengal Gram seeds / Channa dal
1/4 tsp Chilly powder
3 Garlic pods
6 - 8 Curry leaves
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1-2 broken Red Chillies
3 - 4 strands of Coriander leaves
2 - 3 tsp Oil
Salt to taste

Recipe:
Wash yellow lentils, bengal gram seeds and put them in a pressure cooker. Add pinch of turmeric powder, salt, tomatoes, required amount of water and cook them well. Once the pressure goes off, mash them properly as shown in the picture below.

Chop onion into small pieces as shown in the picture below. Cut green chillies into medium sized pieces.  Remove the outer cover of garlic pods and chop them into small pieces as shown in the picture below. Chop the eggplants into medium thin long pieces as shown in the picture below. Put this in water/buttermilk water for about 5 mins.

Put mustard seeds, cumin seeds, broken red chillies and oil in a thick bottomed vessel/pan. Once it starts spluttering, add garlic and fry them for about 1-2 mins. Add curry leaves, green chillies, asafoetida powder, chopped onion and pinch of turmeric powder. Fry them for about 3-4 mins in medium flame, until onion becomes light golden in colour. Add chopped eggplant, dry mango powder, chilly powder and saute them for about 2-3 mins.

Add little amount of water, salt and mix them well. Cook them well by covering a lid for about 10 mins.

Add cooked lentils and bring them to boil. Add salt, water if required. Keep the tove in medium/low flame for about 3-4 mins. 

Add chopped coriander leaves, mix them well and cover the lid. Mix well before serving. It goes well with Rice/Chapathis. This recipe is from vahrehvah. Thanks Sanjay for this recipe.

Maida Hudi(All Purpose Flour) / Godhi Hudi(Wheat Flour) Burfi

Ingredients:
2 cups All Purpose Flour (Maida Hudi) or Wheat Flour (Godhi Hudi)
2 cups of powdered Sugar
2 cups Milk
1 cup Ghee
5 - 6 Cardamoms

Recipe:
Put ghee in a heavy bottomed vessel and heat.

Once its hot, add all purpose flour/wheat flour and mix well.

Keep stirring the mixture in medium flame until it turns golden in color as shown in the picture below.

Add milk and mix them well. Add powdered sugar and mix them well. Keep stirring this mixture in medium/low flame for about 10-20 mins until it turns golden in color as shown in the picture below. Add the mashed cardamom powder and mix them well.

Put this into a ghee applied plate and spread it using one flat spoon as shown in the picture below.
Allow it to cool for about 15 mins.

Cut it into diamond shaped pieces as shown in the picture below.

Remove the pieces and serve.