Avalakki Mandakki Chiwda

Ingredients:
3 cups Puffed Rice / Mandakki
3 cups thin Beaten rice / Nylon Avalakki
1 tsp Mustard seeds
2 tsp Blackgram seeds
1/4 tsp Cumin seeds / Jeera
2 Red Chillies
1/2 cup Dalia Split / Putani / Hurigadale
1/2 cup Peanuts / Groundnuts / Kadlekai / Shenga
1/4 cup thin pieces Kobbari / Dry Coconut
1/2 tsp Turmeric powder
1/2 tsp Sugar
1 tsp Chilly powder
1 tsp Garam Masala powder
8-10 Curry leaves
10-12 tsp Oil
Salt to taste

Recipe:
Microwave 3 cups of puffed rice, 3 cups of thin beaten rice for about 1-2 mins and keep it aside.
Microwave the peanuts for about 2-3 mins and keep it aside.

Microwave the dry coconut pieces, dalia split, curry leaves for about 2-3 mins and keep it aside.

Put oil, mustard seeds, blackgram seeds, cumin seeds and red chillies in a thick bottomed vessel.
Once it starts spluttering add peanuts, coconut pieces, dalia split, curry leaves, turmeric powder, chilly powder, garamasala powder, salt and fry them for about 2 mins in medium flame.

Add sugar and mix them well. Add beaten rice, puffed rice and mix them well.
Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.

Athirasa

Ingredients:

3 cups Rice flour / Akki hudi

3 cups Jaggary / Bella

1 cup grated Coconut

1 tsp Black Pepper powder / Karimenasina hudi

1 tsp Cardamom powder / Elakki hudi

2 - 3 tsp Sesame seeds / Ellu

4-5 tsp Coconut oil / Kobbari enne

Oil

Recipe:

Grind grated coconut into smooth paste by adding little amount of water and keep it aside.

Put 1/4 cup of water and jaggary in a thick bottomed vessel and bring it to boil. Add ground coconut, cardamom powder, black pepper powder and sesame seeds. Keep stirring in low flame until the syrup is thick and sticky. (Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If one thread is formed between your finger and thumb the syrup is done.)

Add rice flour, mix well and switch off the flame. Add 4-5 tsp coconut oil and keep it aside for about 30-40 minutes.

Make lemon sized ball from the mixture and pat it on plastic sheet as shown in the picture below.

Keep oil in a thick bottommed vessel and heat it. Put athirasa in oil and deep fry untill it turns golden in color. Once they are cooled to room temperature, store them in an airtight container. The above mentioned ingredients will serve 18-20 Athirasas.