Ragi (Millet Flour) Murku

Ingredients:
3 cups White Rice (Preferred: Sona Masuri)
3 cups Rice Flour
2 cups Millet Flour / Ragi Hudi
1 cup Black Gram seeds
1 cup Dalia Split

3/4 - 1 tsp Chilly powder

1/2 tsp Asafoetida powder
1.5 tsp Sesame seeds
1/2 tsp Cumin seeds
4 - 5 Tbs Butter
Salt to taste
Oil

Recipe:
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. Dry roast the millet flour for about 3-4 mins in a heavy bottomed vessel in medium/low flame.

Soak white rice in water for about 4-5 hrs. Wash it properly and grind it into smooth paste by adding sufficient amount of water. Add asafoetida powder, red chilly powder, sesame seeds, cumin seeds, butter and mix them well.

Add rice flour and mix them well. Add millet flour, required amount of water, salt and mix them well. Add Dalia split powder, black gram seeds powder 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.

Pineapple Coconut Burfi

Ingredients:
3 cups finely grated Coconut
2.5 - 3 cups of chopped Pineapple
4 cups Sugar
1/4 cup Milk
Pinch of Saffron
4 - 5 Cardamoms
1/4 - 1/3 cup of Ghee

Recipe:
Remove the skin of pineapple and chop it into medium sized pieces as shown in the picture below.

Finely grate the coconut or put the coconut in a mixer for few seconds and keep it aside. Put the chopped pineapple in a mixer and grind it for few seconds as shown in the picture below.

Put saffron in 1/4 cup of hot milk and keep it aside.

Put ground pineapple in a heavy bottomed vessel and cook it for about 5-8 mins in low/medium flame.

Add crushed coconut and fry them in medium flame for about 5-8 mins in low/medium flame.

Add sugar, ghee and mix them well.

Keep stirring this mixture in medium flame until it starts leaving from the bottom as shown in the picture below.

Add saffron milk, mashed cardamom powder and mix them well.

Keep stirring this mixture for about 4-5 mins in low flame until ghee starts separating as shown in the picture below.

Put this into a ghee applied plate and gently spread it as shown in the picture below.

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

Remove the pieces and serve. Store them in an airtight container.

Eggless Venilla Ghee Cake

Ingredients:
1 cup All Purpose flour
1 cup Whole Wheat flour
2 cups powdered Sugar
1/2 tsp Baking Powder
1/2 tsp Cooking Soda
3/4 tsp Venilla Essence
Pinch of Salt
1 cup Ghee (Melted)

1.5 cups Milk
1 cup Curd

Recipe:
Put sugar in a mixer, grind it to very fine powder. Sieve the all purpose flour, wheat flour, powdered sugar, salt, baking powder, cooking soda as shown in the picture below.

Mix them well, add melted ghee, venilla essence, milk, curd and mix them well. The consistency of the batter should be as shown in the picture below.

Apply little ghee microwave safe pan, and pour this in a pan.

Preheat the oven at 180C in Convection mode and bake this for around 30-40 mins. (Put the knife/tooth pick and make sure that the cake does not stick to it. If it sticks, still bake it for few more mins.)

Keep this aside for few mins and allow it to cool. Put it in an airtight container and refrigerate for longer shelf life.