Chinikayi(Sweet Pumpkin) Payasa

Ingredients:
1 medium sized(10 cups of chopped) Tender Sweet Pumpkin / Ele Chinikayi
4.5 - 5 cups of fresh thick Coconut Milk
1.5 - 2 tsp Rice flour / Ground Rice Batter
5 - 6 Cloves / Lavanga
3.5 - 4 cups Jaggary
Pinch of Salt

Recipe:

Peel the sweet pumpkin, remove the inner part, seeds and chop them into medium sized thin pieces as shown in the picture below.

Grind 5 cups of fresh/frozen grated coconut into smooth paste by adding little amount of water. (If it is frozen coconut use hot water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 3-4 cups of water to the squeezed coconut, mix well and squeeze it again. Cook the chopped pumpkin in a vessel by adding this thin coconut milk. Once its cooked, add jaggary, pinch of salt and bring them to boil. Keep this in low/medium flame for about 5 mins.

Take around 1/4 cup of thin coconut milk in a bowl, add rice flour / batter and mix them well. Add this to the vessel containing cooked bottle gourd and bring them to boil. Add thick coconut milk and bring them to boil. Add mashed cloves and keep the Payasa in low flame for about 1-2 mins.

Serve it hot or chilled. The above mentioned ingredients will serve 12-15 cups of Payasa.

Avalakki(Beaten Rice) Sandige

Ingredients:
1/2 KG medium thick Beaten Rice / Dappa Avalakki
10 - 12 strands of Curry leaves
2 Large Onions
15 - 20 Green Chillies
1 tsp Asafoetida powder / Large grape sized Asafoetida
1.5 - 2 tsp Sesame seeds / Ellu
3 - 4 cups sour Buttermilk
Salt to taste

Recipe:

Put beaten rice, sesame seeds in a vessel. Add buttermilk, around 8 cups water and keep it aside for about 30 mins.

Put green chillies, curry leaves, asafoetida  around 1/2 cup of water, salt in a mixer and grind them together into medium smooth paste. Add chopped onion and grind them together for few seconds. Keep this paste aside.

Put soaked beaten rice, ground masala, salt in a mixer/grinder in batches and grind them together into smooth paste by adding sufficient amount of water. The consistency of the batter should be medium thick as shown in the picture below.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

Sun dry the Sandiges for about 6-8 days. Store them in an airtight container.

Fry them in oil and serve. It goes well along with Rice and Rasam or curd or buttermilk. The above mentioned ingredients will serve around 300 Sandiges.