Aloo Bhujia

Ingredients:
6 medium sized Potatoes / 4 - 5 cups cooked ground Potato
6-7 cups Bengal Gram flour / Besan / Kadle hudi
1/2 tsp Asafoetida powder
1/4 tsp Turmeric powder
1.5 tsp Chilly powder
1.5 - 2 tsp Chat Masala
1 - 1.5 tsp Garam Masala
Salt to taste
2 - 3 tsp hot oil
Oil

Recipe:
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.

Put bengal gram flour, salt, hot oil, asafoetida powder, chilly powder, turmeric powder in a vessel and mix them well. Add the ground potato and mix well. Add little water if required, the consistency of the batter should be thick as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put the disc having many small round holes in it in the Chakkuli Maker. Fill it with the prepared dough and press the Aloo Bhujia directly to the vessel containing hot oil. Fry 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.

Kumbalakayi Thirulina Sasive

Ingredients:
1 cup Inner Part of Ash Pumpkin / Budu Kumbalakayi Thirulu
Salt to taste
1/4 tsp Chilly powder
Large lemon sized Jaggary
1 Green Chilly or Red Chilly
1 cup grated Coconut
1/2 cup Buttermilk
3/4 tsp Mustard seeds(1/8 tsp for Grinding + Remaining for Seasoning)
1 - 2 Red Chilly pieces
4 - 5 Curry leaves
1/2 tsp Oil

Recipe:
Remove the seeds from inner part of the ash pumpkin, wash them and keep them aside.

Chop it into medium sized pieces as shown in the picture below.

Pu this chopped pieces, jaggary, salt, chilly powder, little amount of water in a vessel and cook them well by covering a lid.
Put grated coconut, green chilly or red chilly and 1/8th tsp of mustard seeds in a mixer. Add enough water and grind it to smooth paste.(If it is frozen coconut, add hot water while grinding.)

Add this ground coconut to the vessel containing cooked inner part of ash pumpkin pieces. Add buttermilk 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 Sasive.) Add water, salt if required.
Put oil, red chilly pieces, mustard seeds in a pan and heat. Once it starts spluttering, add curry leaves and add it to Sasive. Mix well before serving. It goes well with rice.