Raagi Muruku

Ingredients:
1 Cup - Raagi Flour
1/2 Cup - Rice Flour
1/4th Cup - Besan
1 TeaSpoon - Red Chilli Powder
1/4 th TeaSpoon - Hing
1 TeaSpoon -White Sesame Seeds
1 Tea Spoon - Salt [Or Adjust to your taste]
Water
Oil for deep Frying

Procedure:
1. Heat oil in a vessel.
2. Take a bowl and mix all the dry ingredients.

3. Add water little by little and mix the dough until you get soft pliable dough.

4. Test the oil heat by dropping small ball of dough into the oil, if it starts to sizzle this indicates the oil is ready for deep frying. Put the stove on Low - Medium heat.
5. Take some dough and put it in Muruku Press and press it into the oil in circular motion.
6. Fry it for few minutes and when the muruku starts to harden on the top side turn it gently and fry on the other side for couple of minutes.

Note:
Since the color of Muruku is dark, inorder to remove the muruku from oil at the right time - Fry the muruku till the sizzling sound of the oil is reduced.

Mirchi Ka Salan

Ingredients:
5 - Long Chillies
1/2 TeaSpoon - ShahJeera
1 - BayLeaf
3- Cardamon
3- Lavang
1 inch - Cinnamon Stick
1/2 TeaSpoon - Ginger
1/2 TeaSpoon - Garlic
1 - Onions, Finely Chopped
1/8th Tea Spoon - Turmeric
1/2 TeaSpoon - Garam Masala
1/2 Cup - Curd
1 TeaSpoon - Kasouri Methi
2 Pinches - Jaggery
1 TeaSpoon - Amchur
2 TableSpoon - Oil
1 TableSpoon - Butter
Cilantro for Garnishing

Masala:
1 TeaSpoon - Oil
4 TeaSpoon - Dhaniya
1 TeaSpoon - Jeera
1/2 TeaSpoon - Methi
2 TeaSpoon - Peanuts
2 TeaSpoon - Sesame Seeds
1 1/2 TeaSpoon - Dry Coconut Shredded
1 TeaSpoon - 6 - RedChillies

Procedure:

Masala Procedure:
1. Add oil to a pan and fry red chillies. Take out the red chillies and fry rest of the masala ingredients.
2. Grind them.

Salan Preparation:
1. Heat Oil and butter in a pan and fry the chillies.
2. Take out the chillies and add shahjeera.
3. After the shahjeera starts to sputter, add bayleaf, Cardomon, cinnamon stick, lavang and saute for couple of minutes.
4. Add ginger garlic paste, after couple of minutes add onions.
5. Let the onions sweat and add turmeric, above prepared masala powder, garam masala powder, Kasouri Methi, curd, above fired chillis, salt, amchur, jaggery and let it boil. Add little water to get the desired consistency.
6. When the oil starts to separate, switch off the stove.

7. Garnish with Cilantro and serve hot.
8. Mirchi Ka Salan goes well with Biriyani or Roti's.

Goddu Sambar - For Idli

Ingredients:
2 - Medium Size Onions
3 - Tomatoes
1 TableSpoon - Dry Shredded Coconut
6 - Cloves of Garlic
1/8th TeaSpoon - Turmeric
3 Table Spoons - Sambar Powder
1/2 TeaSpoon -Red Chilli Powder
Salt
1/2 TeaSpoon - Thick Tamarind Paste [or adjust based on Tomato sourness]
1/4th TeaSpoon - Sugar / Jaggery
Cilantro for Garnishing

Tadka:
2 TableSpoons - Oil
Mustard Seeds
1 - Red Chilli
Curry Leaves

Procedure:
1. Grind onions, tomatoes, shredded coconut, garlic, turmeric, salt, sambar powder, Chilli powder and tamarind.
2. Heat oil in a pan and prepare tadka.
3. Add sugar and the above ground mixture to the pan. Add water to get thin Sambar consistency. Bring it to a boil.
4. Garnish with chopped cilantro.
5. Serve hot with Idli's.