Hesaru Bele Chakkuli /Moong Dhal Murukku

Ingredients:

• Cooked Hesaru bele/Moong Dhal/green gram - 1 cup
• Akki Hittu/Rice Flour -2 cups
• Benne/Butter - 2 tblsp (room temperature)
• Kharadapuddi/Chili Powder - to taste
• Uppu/Salt - to taste
• Hing/Asafetida - a pinch
• Baking Soda - a pinch (Optional)
• Oil for Deep frying.

For Flavor :
Geera (Cumin) OR Ajwan OR White Thil (Sesame Seeds) - 1 tsp (Use either one of these)

 

 Method:

1. Cook moong dhal in pressure cooker for better result.
2. Mix all the ingredients to look like breadcrumbs.
3. Add water to form dough. Cover with a Wet Cloth or paper towel and keep aside for 30 minutes for flavors to blend in.
4. Heat oil on medium-high for frying.
5. Put the dough into the Murukku press ( with One-Star shaped hole) and Press the dough into a shape of Chakkuli on a wet-cloth or wet paper-towel. Always cover the raw dough with wet cloth/paper-towel.
6. Test the oil by dropping a small piece of dough to make sure the temperature is right for frying.
7. Carefully lift the edge of the wet cloth where in you have pressed the Chakkuli and let one Chakkuli drop into your other hand and let the Chakkuli slide into the hot oil from side of the fry-pan. Repeat with rest of already pressed Chakkuli
8. Flip the Chakkuli’s so that it is evenly fried.
9. Once done, remove the chakkuli's from oil onto a paper towel to drain extra oil.
10. Repeat steps 5, 7 - 9 with rest of dough.

Gasagase Payasa

Ingredients:
. Gasagase - 2 tbsp. [ Poppy seeds / Khus Khus]
. Badami/Almonds - 10 to 15
. Hallu/Milk ½ cup
. Kai Hallu / Coconut Milk - 2 cups
. Sakkare/Sugar - 3 tbsp (or according to taste) (Bella/Jaggary could be used instead)
. Ellaki/Cardamom/Elaichi pdr - from 2 pods

For seasoning and garnish:
. Badami Esallu/ Almond Slices
. Wanna Drakshi/Golden raisins (dry grapes)
. Thupa/Ghee - 2 tsp
. Kesari/Saffron

Method:
1. Wash and soak poppy seeds and almonds separately for at least 4 hours.
2,  Remove the almond skin and grind it in to paste along with soaked poppy seeds.
3. Heat the milk, as it comes to boil, mix almond/poppy paste. Let it boil for couple of minutes.
4. Stir-in coconut milk and sugar. Let it boil for 3 to 4 minutes. Keep stirring or else it will boil over.
5. Turn of the fire. Add Cardamom powder to the payasa and cover.
6. In a small seasoning pan, heat the ghee on low fire. Add almond slices and raisins. Once raisins puffs, turn off the heat and pour hot ghee. almonds and raisins over the payasa.
7. Garnish with Saffron and cover.
8. Serve warm or refrigerated(cold).

I prefer cold. Try this recipe and let me know. If you have different recipe, write it the comment below. Happy Cooking!!

Ragi Huri Hittina Unde /Ladoo

Ingredients: 

• Ragi Huri Hittu - 2 cups
• Coconut grated – 2 tbsp
• Jaggery grated – ½ cup
• Elachi (cardamom) – ½ tsp.
• Ghee – 1 tsp
• Warm Milk – 1 cup ( as needed)
• Optional: roasted nuts ( peanut or cashew)

Method: 

1. Mix everything except milk in a bowl. 
2. Gradually add  little by little milk until the mixture holds together to form lime size ladoos/balls.