Vijaya's Cookbook

RC : Shobha Hegde 1 cup Peanuts 1 tsp chili powder 1/ tsp jeera powder 1/2 tsp ajwain powder 2 tbsp gram flour or besan salt to taste Oil for deep frying In a bowl make a thin paste of chili pd ,jeera ,ajwain pd salt and a little water.soak the peanuts in this mix for about 20 minutes. Sprinkle the besan over the peanuts and mix it with a light hand so that the nuts are coated well with the besan.If you want a thicker coating you can add little more besan. Heat oil for frying. When hot fry the nuts in batches till done. Allow to cool for a while .Serve with a hot cup of tea or coffee.

For the filling Green gram ( moong)- 1 cup Jaggery- 1 cup Grated coconut - 2 tbsp (optional) Cardamom pd-1 tsp For the outer batter 1/2 cup maida 1/2 cup gram flour or besan Pinch of turmeric Pinch of salt Water as needed Wash and soak moong in water for about 2-3 hrs. Drain and then pressure cook till soft but not mushy.In a pan take the jaggery and add a little water.keep it on heat.Once the jaggery dissolves and reaches one string consistency add in the cooked moong and the coconut.Keep stirring till the mixture thickens and leaves the sides of the pan. Add the cardamom pd and remove from heat.Once the mixture cools make small balls and keep aside. In a bowl mix together all the dry ingredients of the batter .Add water little by little till you get a thick batter slightly thicker than the bajji or bonda batter.Heat oil in a deep kadai.Once hot dip the balls in the batter and deep fry on medium heat till it turns golden. Drain out on paper towels.These sukrundos will keep...

Cooked rice- 1cup Long green brinjals -2.Cut into longish pieces and keep soaked in water For masala : Coriander seeds-1tbsp Chana dal 1tsp Urad dal 1 tsp Methi- 1/4 tsp Jeera -1/2 tsp Clove-1 Cinnamon 1/4 " piece Red chillies -4 Coconut gratings - 1 tbsp Dry roast all of the above till it changes color slightly .cool and make a fine powder in a mixi. Alternatively you can also use MTR vangi bath mix . For seasoning: 2 tbsp oil Mustard 1tsp Urad dal 1tsp curry leaves 1 sprig Green chilli -1 Chopped onions -1 (optional) Turmeric powder 1/2 tsp Tamarind pulp 1 tbsp Salt to taste. In a pan heat oil .add the mustard ,dal , curry leaves and slit green chili. Add in the chopped onions and turmeric and fry till they are transparent.Squeeze out all the water from the brinjals and add it to the seasoning .Stir well and cover and cook till they become soft.Now add the masala powder, the tamarind pulp and the salt. Mix well. If too dry and masala sticks to the bottom...