My mom was very happy with my final semester BE results (86.4%), so she told me prepare the wheat flour Laddu’s (which we call it as Churmundo) and distribute it among all my relatives so that she can share her happiness along with them. Everyone in our family loves the Churmundo prepared by my mom and thank god now i have learnt how to prepare it finally. I found it very easy and it really tastes yummmmmmmmmmm…..It’s prepared only during special occasions. My relatives wait for my mom to prepare it, that’s their favorite sweet dish. This time she decided that I should prepare it and distribute it among them. It tasted really well to my surprise and also got emptied in a day span. 
It requires very less ingredients. Let me first list out the required Ingredients:
½ kg Wheat Flour
250 ml Fresh and pure Ghee
1 ½ cup of Sugar
1 tsp of Cardamom powder
10 -12 Badam
1) Take a Kadai and put it on the stove for heating.
2) Add the Wheat flour to the Kadai and start to heat the wheat flour with constant stirring for around 10 minutes on a low flame.
3) Now add ghee to the heated Wheat flour and keep mixing it well with wheat flour.
4) You need to constantly keep mixing and heat the wheat flour till it turns the wheat flour color to light brown color for about 45 mins.
5) Simultaneously add the sugar and cardamom to the mixer and grind it to fine powder.
6) Its better to keep the heated wheat flour to cool down for at least half an hour or else it will be hot to make it into small balls (Laddu’s).
7) After the Wheat flour cools down, chop Badam into small pieces and add it to the heated wheat flour along with prepared Sugar and cardamom powder.
8) Mix the mixture very well; see to it that it forms uniform mixture without any small aggregates of sugar powder.
9) Now start to make Laddu’s (smaller sized balls) and keep the prepared Laddu’s on tissue paper; It will help to remove extra ghee in the prepared Laddu’s (if any).
10) The tasty Laddu’s is ready in almost an hour or 1 ½ hours. It’s really worth to spend such long time to get those Yummmmmmmmmy Laddu’s. I finally garnished it with Badam pieces.
Whenever we prepare Churmundo at our home there is usually a competition among mom and me as to who will make more Laddu’s. This time also I won against mom, but she feels happy to lose she says it will help me to improve. 

There are still many more recipes to be learnt from her.
Until I Learn the more recipes keep enjoying, eat good food and stay fit.
Thank you friends

ತೊಜಂಕ ಅಂಬಡೆ / THAIKILE AMBODO

First of all before I start, I would like to apologize for not being able to update ”My Kitchen” with new recipes since I had been on a vacation enjoying with my cousin and nephew at my paternal native place and after returning back to my home, I was a little busy. But now I am back with my new recipes. I learnt many recipes from my aunt during my stay at my paternal native, will post it very shortly.
Thaikile Ambodo (in Konkani) is a seasonal recipe of GSB cooking. Thaikile is a sort of a weed found at your garden or at the hillside or by the side of the road. It’s usually grown only during rainy season. It’s available in markets during this season. My sister enjoys eating this vada for afternoon lunch especially, it’s her favorite. Its tastes really good when it’s eaten hot; rather than when cools down to room temperature. Very easy recipe can be prepared in an half an hour or less time say 15 mins if every ingredient is kept ready beforehand. 

First let me tell you all how to prepare the batter or masala for vada
½ cup White rice
¼ cup Toor Dal (Togari Bele in Kannada and Tori Dali in Konkani)
1 tsp rock salt
8-9 dried red chilies (preferably long ones 5 and 3 to 4 round ones)
1 full cup of Thaikile leaves 
1 cup of coconut oil (any oil for deep frying purpose)
1) Soak the White Rice and Dal for about half an hour or a hour previous to preparation of vada. (TIP: The more u soak in water less amount of water required to be added when you grind them.)
2) Grind the soaked White Rice, Dal along with dried Red chilies and salt crystals .No need to add water at first run. If water is required only then add little water during second run. It should be in thicker consistency (TIP: If masala found to be a little watery add little besan to it, this will absorb water content and make masala thicker in its consistency.)
3) After the Masala gets ready take it in an utensil.
4) Clean and Chop the Thaikile leaves into smaller pieces.
5) Add the chopped Thaikile leaves to the ground masala/ vada batter.
6) Mix the chopped Thaikile leaves thoroughly along with masala.
7) Now take Coconut oil in Kadai and keep it for heating for around 5 mins. Simultaneously make the smaller balls out of this vada batter and give a slight press on its upper surface so that it gets a little flattened.
8) Now drop in these flattened vada balls into the heated oil one by one. Let it get deeply fried; remove the vada when it turns into reddish brown deep color.
9) Serve the Hot ತೊಜಂಕ ಅಂಬಡೆ / Thaikile Ambodo in a serving plate and is ready to eat along with rice and Dal for Lunch.
Hope you all loved this recipe too…..Enjoy this recipe till I write my next recipe till then
Happy Cooking!!!! and Thank you for your visit at my space…..

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