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KALA JAMUN

Ingredients:
Pachi kova- 250 gms
Maida- 75 gms
Red colour- a pinch
Sugar-1 glass
Water - 1 1/4 glass
Cashew, Kishmish- 25 gms
Cardamom powder- 1 tsp
Oil for frying

Method:

  • Mash kova and mix with maida to make soft dough. Add little water if necessary.
  • Take 50 gms of dough separate, in that mix red colour, cashew, kishmish and keep aside.
  • Make 15 balls with remaining dough.
  • Take one ball press inside to make a hole with finger; put colour mixture and cover again. Do the same with remaining balls. Make each ball into small cylindrical shape.
  • In the meantime make a sugar syrup with sugar and water; boil until sugar completely dissolved. Remove and add cardamom powder.
  • Heat the oil and fry them jamuns until brown. Remove and drop in sugar syrup
  • This is naivedyam to Lard Sani Deva.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.