Huli Gojju

Ingredients:
Large lemon sized Tamarind
2 medium lemon sized Jaggary
Pinch of Turmeric powder
1 tsp Chilly powder
1 tsp Rasam powder
2-3 tsp Peanuts / Ground nuts
1 tsp Sesame seeds
1 tsp Mustard seeds
1-2 tsp Black Gram seeds
2 tsp Bengal Gram seeds
2 Red Chillies
2-3 tsp finely grated Coconut
10-12 Curry Leaves
Salt to taste
2-3 tsp Oil
Recipe:
Add tamarind and 1/4 cup of water in a bowl, squeeze it and keep it aside.

Put red chillies, mustard seeds, black gram seeds, peanuts, bengal gram seeds, sesame seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves and mix well. Add finely grated coconut and fry them in low flame for about 3-4 mins.

Put tamarind juice, jaggary, salt, turmeric powder, chilly powder, rasam powder and bring them to boil. Keep the gojju in medium flame for about 15-20 mins until the syrup becomes medium thick in consistency.

Add fried ingredients and mix well. Keep the gojju in low flame for about 3-4 mins.

Once it is cooled to room temperature, it can be preserved in refrigerator in an airtight container for about 1-2 months. This gojju can be used to prepare Huli Gojjanna recipe. It also goes well with white rice and ghee.

Peanuts Chikki

Ingredients:
2 cups Peanuts / Groundnuts/ Shenga
1.5 - 2 cups Chikki Jaggary / Antu Bella
1 tsp Ghee / Thuppa
1/4 - 1/2 tsp Cardamom powder / Elakki hudi

Recipe:
Dry roast the peanuts in a pan or microwave and keep them aside for about 20-30 mins. Remove the outer cover of peanuts.

Put them in a mixer and crush them little bit as shown in the picture below.

Place one aluminum foil in a tray and keep it aside.

Put jaggary in a thick bottomed vessel and bring it to boil in low flame. Keep stirring the syrup in low flame until it is thick and sticky. (Carefully dip the tip of your index finger into the syrup, touch your index finger and thumb together and slowly tease apart. If one thread is formed between your finger and thumb the syrup is done.) Add baking soda and mix well.

Add crushed peanuts, cardamom powder, ghee and mix well.

Transfer this to the tray having aluminum foil and spread evenly as shown in the picture below. Cut them into square pieces as shown in the picture below.

Once it is cooled to room temperature, separate the pieces and store them in an airtight container.