Thondekayi(Thindora) Bath

Ingredients:

1 KG of Indian Ivy Gourd / Thondekayi / Thindora

1.75 - 2 cups of White Rice(Preferred: Basmathi or Sonamasuri)

1 tsp Mustard seeds

1 tsp Black Gram seeds

1 tsp Bengal Gram seeds

2 tsp broken Cashew nuts

Large Grape sized Jaggary

Small lemon sized Tamarind

Pinch of Turmeric powder

Salt to taste

2 strands of Curry leaves

4-5 tsp Oil
1-2 tsp Ghee

Ingredients for Masala:
5 - 6 Red Chillies
1 tsp Mustard seeds
2 tsp Black Gram seeds
4 tsp Bengal Gram seeds / Kadle Bele
1/2 tsp Fenugreek seeds / Menthe
1 tsp Cumin seeds / Jeerige
4 Cloves
3/4 - 1 inch sized Cinnamon / Chekke / Dalchini
1/4 cup grated Coconut
1 tsp Oil

Recipe for Masala/Powder:

Put red chillies, black gram seeds, mustard seeds, bengal gram seeds, cumin seeds, fenugreek seeds, cloves, cinnamon and 1 tsp oil in a pan. Fry them in medium flame until they give nice aroma. Add grated coconut and fry them together in medium/low flame for about 3-4 mins until it turns light golden in colour.

Put fried masala and coconut in a mixer and grind them together without adding any water as shown in the picture below. This can be stored in an airtight container.

Recipe:
Wash the rice in water for about 2-3 times, cook it by adding sufficient amount of water and keep it aside.
Remove the edges of ivy gourd and chop them into medium sized long pieces as shown in the picture below.

Put tamarind and little amount of water in a bowl. Squeeze it properly and keep it aside.

Put mustard seeds, broken cashew nuts, black gram seeds, bengal gram seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves, turmeric powder, chopped ivy gourd and fry them for about 3-4 mins. Add tamarind water, jaggary, salt, required amount of water and cook them well by covering the lid.

Once the water content is almost dried, add the ground masala and mix them well. Keep this in low flame for about 2-3 mins. 

Add rice, ghee and mix well. Keep the rice in low flame for about 2-3 mins.

Serve hot along with any Raita.

Maida Milk Chocolate Burfi

Ingredients:
3 3/4 cups All Purpose Flour
3 cups Milk powder
6 cups Sugar
1/2 cup or 50 grams of Cocoa powder
1/2 cup broken Cashew Nuts
1/2 tsp Venilla powder
2 cups of Ghee (1/2 cup for frying All Purpose flour, Remaining for Burfi)

Recipe:
Dry roast the cashew nuts and keep it aside.

Put 1/2 cup of ghee in a heavy bottomed vessel and heat. Once its hot, add all purpose flour and fry them in medium/low flame until it gives nice aroma.

Add milk powder, cocoa powder, mix them well and switch off the flame.

In another heavy bottomed vessel, add sugar, around 2.5 cups of water and prepare the sugar syrup.(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.)

Add all purpose flour, milk powder mix and mix them well.

Add ghee little by little and mix them well until it forms a single mass like texture.

Put this into a ghee applied plate, sprinkle cashew nuts and spread it using one flat spoon as shown in the picture below.

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

Remove the pieces and store them in an airtight container.
Original source: Maida Burfi. Thanks Divya Pramil for the recipe.