Baddode(Ubbode) / Rice Poori

Ingredients:
2 cups Boiled Rice/Brown Rice/ Kucchulakki
2 cups White Rice
10-12 Red Chillies
3/4 cup grated Coconut
Small piece of Ginger
5 strands of Curry leaves
1 large Onion
Salt to taste
Oil

Recipe:
Soak white rice and boiled rice together in water for about 5-6 hrs. Grind soaked rice along with grated coconut, salt, curry leaves, ginger and red chillies into smooth thick dough by adding little amount of water. Add chopped/crushed onion and grind them together for few mins. If water content is in excess add rice flour and mix.

Make lemon sized balls from the prepared dough as shown in the picture below.

Apply little oil over two small plastic sheets, place the prepared ball in between the plastic sheets and press them using wooden press or metal press as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put the pressed rice poori in hot oil. Fry both the sides of poori as shown in the picture below.

Serve hot along with any chutney or sambar or as it is along with tea or coffee. The above mentioned ingredients will serve around 30 Rice Pooris.

Nelli(Gooseberry) Hindi

Ingredients:
5 Kg medium sized Gooseberry / Nellikayi(Preferred: Wild Gooseberry)
1.5 cups Salt

Recipe:
Wash the gooseberries, wipe them using a clean cotton cloth.

Keep them under sunlight for about 3-4 hrs, mash them using any hard material like stone.

Remove the seeds from gooseberry, add around 1/2 cup of salt, mix well and put them in a plastic/glass jar and cover the lid tightly.

Keep this for around one week until it becomes smooth and mix this mixture 3 days once.(If it is not smooth, crush them in a mixer and keep it for next 2-3 days.)

Grind them into smooth paste by adding required amount of salt(around 1 cup) without adding any water as shown in the picture below.

Store this in a glass/plastic jar/bottle. Apply little amount of salt on top of it, cover the lid properly. This can be used after 6 months. It can be used up to 3-4 years without any refrigeration. For longer shelf life preserve this in a refrigerator. This can be used for preparing Tambli and Gojju and its good for digestion.