Mundigadde Chutney

Ingredients:
1 cup chopped Alocasia Root / Mundigande
1 cup grated Coconut
4 - 5 pieces of Mango or Grape sized Tamarind
Salt to taste
2 Green Chillies
1/4 tsp Cumin seeds
1/2 tsp Mustard seeds
Pinch of Asafetida powder
1 - 2 broken Red Chillies
3 - 4 Curry leaves
1 tsp Oil

Recipe:

Remove the skin of alocasia root and chop it into medium sized thin pieces as shown in the picture below. Wash them in water and keep it aside.

Put grated coconut, mango pieces or tamarind, salt, green chillies, alocasia root pieces in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.)

Put mustard seeds, cumin seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to chutney. It goes well with Idli, Dosas,Chapathis, Rice, etc.

Mysorepak

Ingredients:
4 cups Bengal Gram flour / Kadle hudi
4 cups Ghee
8 cups Sugar
2 cups Water

Recipe:
Sieve the flour, put it in a thick bottomed vessel and heat. Dry roast the flour in medium flame until it gives nice aroma. Transfer this to a bowl/plate and keep it aside.

Apply little ghee on a plate and keep it aside.
Put 8 cups of sugar, 2 cups of water in a thick bottomed vessel and make 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.)

Put the ghee in a vessel, heat it till it is very hot in another burner and keep it in low flame.
Slowly add the fried gram flour, stir them properly in medium/low flame and make sure that no lumps formed.

Once everything is mixed well, slowly add the 1/3rd of hot ghee and stir the mixture continuously in medium flame until all the ghee is absorbed. Repeat this step until all the ghee is finished.

Once the mixture starts leaving the edges and becomes frothy in texture, pour this to a ghee applied plate as shown in the picture below.(Gently tap the plate to spread the mixture evenly as shown in the picture below.)

Cut it into rectangle pieces immediately as shown in the picture below.

Keep it aside for about 30-40 mins and then separate each pieces as shown in the picture below. Store them in an airtight container.