Thengol/Thenkuzhal

Ingredients:
Rice flour - 2 cups
Urad flour - 1 cup
Unmelted Butter or Crisco (vegetable shortening) - 3 tablespoons
Cumin - 2 tablespoons
Asefoetida - 1/4 teaspoon
Salt per taste
Water for mixing
Oil for deep frying
Optional: Pepper powder - 2 tablespoons

Apparatus:
Thengol/Thenkuzhal mould - has 3 or 5 holes .
Flat plates covered with saran wrap OR plastic sheets

Method:
Mix the flours with cumin, Pepper powder(optional), asefoetida, salt and Crisco. Mix water little by little to form a manageable dough without lumps(consistency of a chapati dough). Fill the mould with the dough and press into small mounds on a flat plate/plastic sheets. Slide the thengol/thenkuzhal for deep frying into hot oil maintain medium heat. When the bubbling reduces around the thengol/thenkuzhal its an indication that its well cooked. Remove, drain on a paper towel. When cool store in air tight container. Lasts up to 4 weeks.

Rajasthani Alu gravy

Ingredients:

Potato - 4 medium sized cooked and cut into large cubes

Yogurt - 1 cup

Besan/Chick pea flour - 1 tablespoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Chilli powder - 1 teaspoon

Turmeric - 1/2 teaspoon

Tempering:

Oil - 1 tablespoon

Mustard seeds - 1/2 teaspoon

Kalongi(Onion seeds) - 1/2 teaspoon

Cumin seeds - 1 teaspoon

Pepper corns - few

Sonph - 1/2 teaspoon

Asefotida - pinch

Cinnamon - 1 inch piece

Cloves - few

Bay Leaves - few

Garnish:

Curry Leaves

Salt

Method:

Mix Yogurt, Besan/Chick pea flour, Coriander powder, Cumin powder, Chili powder, Turmeric and set aside. In a pan heat oil and add mustard, after mustard crackles - add all other tempering ingredients, fry for a minute on medium heat until the spices let out the aroma. Add the yogurt mixture and salt and let it boil for 2 minutes. Add cooked potato and garnish with curry leaves. Let it come to a boil, then turn off heat. Serve with rotis or pooris.