Thursday, March 30, 2017

Rava - Jaggery -Wheat Holige (Rava Pooranpoli)

Holige/Poli/Boli/Pooran Poli what ever you call it, it is loved by almost all. People have come a long way eating Holige during festivals, feast or functions. Holige is one of the traditional dish and is a signature dish of Indians.
There are varieties of holiges which are made from different ingredients. Different places in India have different styles in preparing Holiges. They are called as in different names too. Pooran Poli in Maharastra, Boli in Tamilnadu, Poli in Kerala, holige or Obbattu in Karnataka, bobbatlu in Telugu. In Gujarathi  it is known as Vedmi.
Varieties of holiges are available in the market. Carrot holige, coconut holige, dal/bele holige, rava holige, dates holige, nuts holige, fruits holige so and so. The basic ingredients are like sugar/jaggery, maida/all purpose flour or wheat/rava etc. You can choose your own choice and prepare Holige these days. Kova/Milk content or panner also can be used and prepare  holige.
Obbattu/Holige is normally prepared during festivals like Yugadi, Deepavali, Holi and Gowri Festivals. Holige /Obbattu prepared during the marriages and celebrations like inviting Son in Law to home for the first time.
Now a days there are lots of Holige selling shops in each road and people just buy from their and add it to their menu and enjoy eating them.
Here is a Holige which is prepared using small size rava (chiroti rava), jaggery and used wheat flour for the outer layer.
It is an  healthy option to use jaggery and wheat flour.
It is very easy to prepare and you can njoy eating Holige with ghee, milk, fresh coconut milk and  fruit rasayana(mango or banana).
Let us see the recipe Now :

Things Needed :

For the Outer layer :
Wheat flour : 3 Cups
Chiroti Rava /Thin variety of semolina : 2 Tablespoons
Salt :  2 pinches
Cooking Oil : 1/2 Cup
For  stuffing :
Chiroti Rava : 2 Cups
Jaggery : 2 Cups or little more
Cardamom : 5 to 6 pods
Ghee : 1/2 Cup
Turmeric powder : 1/4 Teaspoon


Method :
1. Mix salt, chiroti rava and wheat flour with required water. Add 2 tablespoons of oil on the top and let it rest for an hour.

2. Keep water for boiling. ( 4 cups of water for 2 cups of chiroti rava).
3. Keep a pan on the fire and heat. Put 2 tablespoons of ghee. Add chiroti rava and fry on low and medium heat.
4. Fry rava till the raw smell disappear. Add boiling water and mix it nicely and let it cook for a minute.
5. Add powdered jaggery and mix it well. Let it mix well with cooked chiroti rava. Add a spoon of ghee. (Tablespoon).
6. Keep stirring till it thickens. Add the remaining ghee and cardamom and mix the  sweet content nicely.
7. Put it on a plate/tray and let it cool.
8. Divide the wheat dough in to small portions. ( 20 to 22 portions can be made).
9. Now mix the rava jaggery mixture and divide them into small portions.
10. Take a small divided portion of wheat flour and stuff a small portion of rava jaggery mixture.
11. Fold the sweet mixture in wheat flattened chapati. Give a round shape.
12. Keep a bowl of dry wheat flour by the side.
13. Keep a pan on the fire and heat. Clean it with a kitchen tissue.
14. Take a stuffed wheat dough and dip in dry wheat and roll it on chapati plank (chapati Mane).
15. Flatten as round circle. Do not put your weight or it might tare.
16. Place this rolled sweet holige on the tava and cook on both side.
17. Holige is ready to serve. Serve Hot " Rava - Jaggery - Wheat Holige " with ghee on the top.

18. Repeat the same with remaining dough and sweet rava mixture.

Here is a video of preparing Rava - jaggery - wheat Holige 

Try - comment and share...



Note :

Wheat dough should be soft and easy to roll. Adding more oil to prepare the dough and cooking holige is optional. Adding more jaggery is optional. Rolling thin/thick holige is optional.
Do not put weight while rolling
holige. It might tare. Handle the holige with slow and soft touch. Use of sugar and all purpose flour to prepare holige instead of wheat flour and jaggery is optional. (wheat and jaggery healthy option).
Time : Total time : 1 Hour 30 Minutes.
25 Holiges can be prepared. (According to the size).

Saturday, March 25, 2017

JAGGERY NUTS BURFI

Jaggery nuts barfis are very nice to have them. It takes us to our childhood days where we used to buy some gol gol (round) jaggery balls and chewing it for a long time. What a fun and relish.
I have used Almond flakes generously. It adds to the rich taste. I got this Almond Flakes from Veena/Krishnaveni Beedarahalli (Vidya's sister). She stays in U.S. and in her recent visit she brought these Almond Flakes and some chocolates too.
I have used Almond flakes, jaggery, raisins and Almonds. There is no coconut in this burfi.
Lets see some benefits of eating nuts in our diet.
Nuts in general provide energy. protein and good amount of anti oxidants. They do contain vitamins and minerals and Omega -3 fatty acids. It contain unsaturated fats and helps to lower the cholesterol levels. It is full of fiber and helps to prevent type 2 diabetes. Nuts are rich with Vitamin E and it helps to stop the plaques in our arteries. Nuts are good plant protein content. They are filled with minerals like magnesium, zinc, calcium, phosphorus. They help in by providing energy and strengthen our immune system.
Lets see the recipe now.

Things Needed :

Jaggery : 1 Cup
Wheat flour : 1 Cup
Raisins : 2 Tablespoons
Almond flakes : 1 Cup
Ghee : 2 Teaspoons

Method : 

1. Keep a pan on the fire and put wheat flour and dry roast till the raw smell disappear.

2. Remove the roasted flour to a dry plate.
3. Put jaggery in the pan. Add  2 Tablespoons of water and let it melt nicely.
4. Keep stirring. Jaggery starts to buble. Stir for 2 more minutes. ( On Low flame ).

5. Add raisins  and wheat flour slowly. Stir it well so that it mixes with jaggey nicely.

6. Keep stir till it starts to thicken and leaves the sides. Apply ghee to a plate and keep aside.
7. Add 1/2 cup of Almond flakes and mix it well. Add ghee and mix it.

8. Shift the ready jaggery mixture to the plate and spread it evenly. Spread the remaining Almond flakes and press it with spatula. Let it stick to the burfi.

9. Let it cool. Cut them according to your wish. It takes longer time to get it thick.
10. Remove the burfi (piece of nuts and jaggery) and put it in a steel box.

11. At First jaggey nuts burfi is chewy and then it turns hard once it is cooled.
12. Eat /serve according to your wish.

Note :

The burfi texture in the beginning is chewy. Later it turns hard. I have used organic jaggey. Do the whole process on low flame. Adding badam/almond taste nice. You can add ground nuts instead of badam/Almonds. Taste differ. No need to add more ghee.If you do not have Almond flakes just dry grind almonds for 1 minute and sprinkle the powder on the top of burfi, which adds to the taste of burfi.
Time : 20 Minutes
Serves : 10 to 15 pieces. (According to your wish. Small /big size).

Tuesday, March 21, 2017

Brinjal (Mattina Gulla) Spicy Dosa.

Brinjal Spicy dosa is one of the traditional side dish from Udupianys/South Canara, which we enjoy thoroughly eating along with plain rice and fresh coconut oil.

The special type of brinjal/Egg plant/badanekai/Kattari Kai is used for this Brinjal Spicy Dosa. The spice lovers can have them for breakfast too.
The special variety of Brinjal is called " Mattina Gulla". Mattu is a place near to Udupi in Karnataka. This Brinjal ( Mattina Gulla), stands for No. 1 in the taste and the texture. It is cooked faster.(It should be fresh and tender).
Brinjal Spicy Dosa is one of the traditional dish from |South Canara/Dakshina Kannada/Udupi
No Onion or No Garlic is used in this "Brinjal (Mattina Gulla) Spicy Dosa".
I have used Patrode batter (Very special dish prepared using colocasia leaves), brinjal and coconut oil.
Let us see the recipe Now:

Things Needed :

Brinjal : 1 to 2
Coconut Oil : 3 to 4 Tablespoons
Raw Rice : 1 Cup (250 Grams)
Tamarind :  Gooseberry size of tamarind.
Jaggery : 2 Tablespoons
Coriander seeds : 2 to 3 Tablespoons
Jeera / Cumin Seeds : 1 Teaspoon
Turmeric Powder : A pinch
Red chilly : 5 to 6 (Byadagi)
Coconut : 2 to 3 Tablespoons
Salt : As required

Method :

1. Wash and soak raw rice for 2 hours.
2. Grate coconut and soak tamarind in hot water for 5 minutes. Squeeze out the pulp and keep the pulp aside.
3. Now grind grated coconut, coriander seeds, jeera, red chilly and tamarind pulp till paste.
4. Add soaked rice ( drain all the water and then add) and grind it with required water.
5. Add only required water to grind. Add jaggery,  salt and turmeric powder.
6. Grind it for a minute and remove it from mixi  jar to a big bowl.



7. Wash and cut brinjals into thin slices in a circle form. (like potato chips).
8. Wash the pieces nicely and put it in  a bowl of water for 5 minutes.
9. Remove the pieces from the bowl and arrange it on the plate.
10.Keep a pan on the fire and heat. Sprinkle oil on the tava/pan,
 11. Dip a piece of brinjal in patrode batter and see batter is covered around the brinjal slice.
12. Place it on the tava. Arrange brinjal (dipped in patrode batter) in a circle shape around the pan.
13.Cover and cook brinjal dose on medium and low flame. Cook for 1 to 2 minutes and turn the other side and cook.

14. Brinjal dosa is ready to serve. Serve with a butter on the top of Brinjal Spicy Dosa.

15. Repeat the same with remaining batter and brinjal pieces

Note : 

The batter should be bit thicker than dosa batter. Adding more/less spices is optional.
You can also dry roast and they add it while grinding. Reduce the flame while you arrange the gulla pieces on the tava. Cook on low and medium high flame while cooking the dosa. You can use any variety of brinjal to prepare this Brinjal Spicy Dosa.( Use the round shaped brinjal). Use only required water while grinding. Add little rice powder if the batter turns watery. (Taste differ).
Time : 2 Hours for soaking, 10 minutes for grinding, Preparation \; 20 Minutes.

Friday, March 17, 2017

Rajamudi Rice Dosa ( Red Raw Rice Dosa )

Dosa/Dose is all time favourite food for me and our family. Dosa/idli and Indian breakfast are really healthy. There are different varieties of dosas, idlis. Rajamudi Rice is said to be healthy rice and I have tried dosa with this Rajamudi Rice and urid dal.
Rajamudi Rice has a long history. Rajamudi  Rice was used by Mysore Odeyars (Kings) and they punish the farmers who failed to pay tax to grow this variety of rice and given it to the Kings Court. It is a healthy rice which keeps your stomach filled for a long time. It is fiber content.


We normally buy this rice from Savaya K|rushi Mela which is held every month in Chamarajpet.   (Rastrothana building). Rastrothana building is just behind Uma theater.  You get all types of Siri Dhanya and varieties of rice, spices, oil, soap, groceries and many more things. It is nice to visit once in a month and bring at least some good food to home.
Let us see the recipe Now

Things Needed :

Rajamudi Red Rice : 2 Cups
Urid dal : 1/2 Cup
Methi seeds/Fenugrik seeds : 1 Teaspoon
Avalakki/Poha/flattened rice : 2 Handful
Salt : As required
Oil/Ghee: 2 to 3 Tablespoons

Method :

1. Wash and soak Rajamudi rice,methi seeds and urid dal together for 3 to 4 hours.
2. Wash and soak avalakki separately.

3. Grind it together in a mixi jar. (I have used mixi jar this time). Use very little water.
4. Remove from the mixi jar and put it in a big bowl. Let it ferment for over night/6 to 8 hours.
5. Mix the dosa batter/dough nicely. Add water if required. Add salt and mix.
6. Keep a pan on the fire and heat. Clean it with a clean towel. Sprinkle oil on the top.

7. Take a ladle full of batter and spread it on the tava/pan. in round shape. Sprinkle oil on the top.
8. Cover and cook for a minute and remove the dosa from the pan. (No need to cook the other side).


9. Serve Hot dosa with the side dish you prepared.
10. Repeat the same with remaining batter and prepare dosas.

Note:

Divide the ingredients and then grind if you are using mixi jar to grind. (It helps to grind it nicely and comfortable). Use of ghee to cook dosa is optional. It adds to the taste. Cooking dosa on the other side is optional. I have not done. 
Time : Cooking time : 20 minutes, Soaking time : 4 hours, Grinding time : 10 minutes, 
Fermentation : over night or 6 to 8 hours.

Tuesday, March 14, 2017

Niger Seeds Chutney Powder (Hucchellu Chutney Pudi)

Niger Seeds/Hucchellu/Gurellu are roasted and powdered and used as one of the side dish with almost all the main dishes. I have tried this Niger Seeds Chutney powder with organic Niger Seeds.

I have used Niger seeds, red chilly, dry coconut and curry leaves.
Gurellu/Hucchellu/Niger seeds chutney powder is very famous side dish in Uttara Kannada /North Karnataka. It goes well with Jolada rotti and other rottis. It is also called as Gurellu Chutney pudi.
Let us see some benefits of having Niger seeds in our diet.
Niger seeds contain oil. Niger Oil helps to improve the cholesterol balance and the oil contain high level of Omega -3 fatty acids. It has anti inflammatory properties and helps to lower the blood pressure and reduces the strain on cardiovascular system. It has a rich source of antioxidants. They do contain nutrients like protein, fiber and good health ability. Niger seeds contain minerals like magnesium, potassium and zinc and Vitamin C. It is good for people who suffer from insomnia or chronic restlessness. They are good for cough and cold. They helps to protect the skin.
Lets see the recipe Now.
No Garlic is added to " Niger Seeds Chutney Powder".

Things Needed :

Niger Seeds/Ucchellu /Hucchellu/Gurellu : 100 Grams
Dry coconut : Grated : 1 Cup
Red (Byadagi) Chilly : 10 to 12
Ingh : Asafoetida : A little
Curry leaves : 2 Handful.
Tamarind :
Salt : As required

Method :

1. Clean and dry roast Niger seeds/Ucchellu/Gurellu and leave it for cooling.

2. Wash and dry the curry leaves and dry roast it till they turn crispy. Add tamarind and dry roast.
3. Grate or cut dry coconut and dry roast it for 2 to 3 minutes.
4. Put all the roasted ingredients in a big bowl. Add dry ingh and required salt.

5. Dry grind it till they turn powder. (Dry grind it in smaller quantity).
6. Put the dry ground Niger Seeds chutney powder in a bigger bowl and let it cool.

7. Put it in glass bottles and store it. Use/Serve whenever you want it.

8. It stays for months together but it is better to prepare in small quantity and use the fresh powder.

Note :

Dry roast on low flame. Over roasted seeds might give out the bitter taste. Adding fresh coconut is optional. Dry roast fresh coconut gratings nicely. Adding roasted garlic is optional. Adding jaggery is optional. ( I have not added). Adding mustard seeds seasoning is optional. I have not added.
Time : 20 Minutes.

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