Kakarakaya kobbari kura

Ingredients

Kakarakaya - 1/4 kg
Buttermilk - 1 cup
Onion-1
Turmeric -1/4 tsp
Dry coconut powder- 2 tbsp
Besan - 1 tbsp
Chilli powder - 1 tsp
Salt- as per requirement
Oil- 1 tbsp

Method

1. Chop kakarakaya into medium round pieces and soak in a bowl containing buttermilk and turmeric.
2. After 15 min, remove the pieces from the liquid and either squeeze the pieces or leave them out on a towel to dry out.
3. Heat oil in a pan. Add the pieces and fry till they turn slightly brown in colour.
4. Add finely chopped onions and fry till onions are cooked well.
5. Add coconut powder, chilli powder, salt and besan. Mix well till the powder coats the pieces well.

Peanut balls/ Peanut chikki

ingredients

Peanuts - 3 cups
Jaggery - 2 cups
Water - for syrup
Ghee - for greasing

Mehod

1. Grease a plate with ghee and keep it aside.
2. Fry peanuts on a low flame in a thick bottomed pan.
3. Keep stirring to ensure that all the nuts are evenly fried.
4. Keep it aside and let it cool down.
5. Lightly crush with a small bowl so that the husk is separated from the peanuts.
6. Remove the husk and keep the dehusked, crushed peanuts aside.
7. Take a thick vessel and add jaggery to it. Keep a small bowl with water to check for consistency of syrup.
8. Add very little water and cook the syrup till we get a hard ball consistency. ( add 2-3 drops of syrup to water, roll it with your fingers. It should form a ball which when dropped back in water should make a sound)
9. Add the peanuts and stir well. Be quick while doing this. Once it is mixed evenly, spread it on the greased plate. For peanut chikki, proceed to next step and for peanut balls, once the mixture is warm, make balls out of it.
10. Level it well with the back of a spoon. Allow it to cool. 
11. Once it is warm, cut into pieces. Don't try to separate the pieces. Once it comes to room temperature, then pieces can be separated and stored in an airtight container.