Shira

Namaskara!

Wish you all a very happy new year! Let’s start the year on a sweet note. Posting aayi’s (Disha & Dhruv’s maternal grandmom) shira (satyanarayana prasada) recipe.

Ingredients: Makes one big bowl

  1. Chiroti Rava – Chiroti Sooji – 1 Cup
  2. Cream Milk – Kene Bharitha Haalu – 1 Cup
  3. Water – 3 Cups
  4. Ghee – 1 Cup
  5. Fully Ripe Banana – Chopped – 1 Cup
  6. Cashews –  Broken to small pieces – 1 Tbsp
  7. Raisins – 1 Tbsp
  8. Sugar – 2 Cups
  9. Cardamom Powdered – Elaichi Pudi – 2 Tsp

Method:

  1. Roast sooji/rava and cashews in 1 Cup ghee.
  2. In lowest flame or remove the pan from fire, add water.
  3. Add raisins.Put the pan back on fire on simmer.
  4. It turns into a semi-solid consistency, let water evaporate.
  5. Add bananas and mix.
  6. Add cream milk.
  7. After water evaporates and turns into upma like consistency, add sugar.
  8. After water from sugar evaporates, it turns into a soft halwa like mixture.
  9. Finish by adding cardamom powder.

To Serve:

  1. Serve hot or cold on a plantain leaf / donne.

Culinary Secrets:

  1. Use freshly pound cardamom powder, gives great flavour.
  2. Follow the recipe and you will never go wrong.
Published in: on January 1, 2013 at 2:50 PM  Leave a Comment  

Carrot Halwa

Namaskara!

Awesome sweet, anytime anyday! Just gather all ingredients and make it right away…

Ingredients: Makes a bowl

  1. Carrots – Grated – ½ Kg
  2. Sugar – 2 Cups or as required
  3. Almonds – Ground to a fine powder – 1 Tbsp
  4. Elaichi – Ground – 7-8
  5. Cashews – Broken – 12-14
  6. Raisins – 14-15
  7. Ghee – 2 Tbsp
  8. Full cream milk – 1 Cup
  9. Khova – (Sweet) – 50 gm

Method:

  1. Boil the milk and keep aside.
  2. Heat a non-stick pan. Add half the ghee and fry the cashews till golden. Add the raisins and turn off the heat. Keep them aside on a plate.
  3. Sauté the khova in the same pan for 5 minutes and keep aside.
  4. Heat the same pan. Add the remaining ghee and sauté the grated carrots for 2-3 minutes.
  5. Add the khova, sugar and milk. Mix well and cook till all ingredients come together.
  6. Add the almond powder and elaichi powder. Mix well.
  7. When the milk evaporates and some moisture remains in the halwa turn off the heat.
  8. Add half the cashews and raisins. Mix well.

To serve:

  1. Garnish with the remaining cashews and raisins and serve hot or at room temperature.
  2. The halwa can also be stored for a couple of days.
  3. Smear pure silver vark if you like.

Culinary Secrets:

  1. Adding almond powder gives the halwa a thick texture by absorbing the moisture and enhances the taste.
  2. Use a thin grater to grate the carrots which reduces the cooking time of the carrots.
  3. Sautéing the carrots for 2-3 minutes removes the raw smell of the carrots.
Published in: on March 20, 2011 at 6:43 PM  Leave a Comment  

Kobbari Mithai

Namaskara!

I notice that I do not post recipes of sweets often. Here’s one for the sweet tooth. Kobbari mithai or coconut burfi has only the richness of coconut in it without loads of ghee or khoya or cream. A very distinctive taste of the coconut makes this dish very different from the milk-khoya-mawa based sweets.

Ingredients: Makes 15-18 burfis (of 1″ )

  1. Coconut – Grated – 3 Cups
  2. Sugar – 2 Cups
  3. Cardamom – Freshly ground – 1 Tsp
  4. Milk – 1/2 Cup
  5. Almond powder – 1 Tbsp
  6. Ghee – 1Tbsp

Method:

  1. Blend the coconut in the blender only one round without any water.
  2. Heat a thick bottomed pan.
  3. Saute the grated coconut with 1/2 Tbsp ghee.
  4. Add the sugar and milk and mix well. Let the sugar dissolve completely.
  5. Keep stirring the mixture so that it does not stick to the bottom of the pan.
  6. Add the cardamom powder. Stir well.
  7. Add the almond powder and keep stirring. Add the remaining ghee.
  8. Continue stirring until the mixture is thick and forms a lump.
  9. When the mixture is dry and does not stick to your hand grease a plate with little ghee and put the mixture onto the plate and flatten it.

To Serve:

  1. Cut into burfis when dry.
  2. Decorate with almonds, cashews as you please.
  3. Serve at room temperature or you can serve after chilling it in the refrigerator.

Kobbari Mithai

Culinary Secrets:

  1. The grated coconut is blend only for 5-6 seconds so that it all comes together.
  2. Never grate the coconut till the last brown part starts to peel. Use only the white grates of the coconut.
  3. Almonds are added to give a thick texture to the burfi and to absorb moisture. If the burfi mixture has too much moisture add a little cornflour.
Published in: on December 4, 2010 at 10:33 PM  Leave a Comment  

Puthani Unde

Namaskara !

Feeling a little emotional after posting about Amma, Aayi and Ajji. Here’s the first of  the recipes I have learnt from amma. Puthani Unde, i guess most of you will be wondering this is some recipe from the Middle East or somewhere from far Mexico (Though i do not know a single word from their respective languages). But Puthani Unde sure sounds alien.

So then let’s deal with the nomenclature (I will make a good teacher- many people have told me that). Puthani is nothing but “hoorigadale” or “kadale pappu”. And Unde is “laddoo”.These two words originate from North Karnataka Kannada(Dharwad Bhaashe) ….

This sweet is one which you can make in a jiffy without any fears as to how it will turn out. So find out how to make it….

Ingredients: Makes 8-10 laddoos

  1. Puthani hittu – (Hoorigadle hittu) – 1 Cup
  2. Jaggery-  Bella – Softened/grated – 1 Cup
  3. Ghee – 3/4 Cup
  4. Almonds – Badam – Crushed Roughly – 7-8
  5. Cashewnuts – Godambi – Crushed Roughly – 7-8
  6. Pistachios – Crushed Roughly – 5-6
  7. Dessicated dry coconut – 1/4 cup

Method:

  1. Heat ghee in a pan.
  2. Fry almonds, cashew nuts and pistachios till they turn slightly brown and release aroma.
  3. Add the dried coconut.
  4. Add jaggery and turn off the heat.
  5. Wait till the jaggery melts completely.
  6. Add the puthani hittu and mix well.
  7. Let it cool.
  8. Make Unde (Laddoos).

Tricks:

  1. Use mudde bella and not achhu bella. Gives a nice texture and great taste to the Unde.
  2. You could make burfis too. Grease a plate with little ghee, pour the mixture and cut into burfis. But making Unde should be fun.

So I am off to make Sunday special. Rajmah Masala…Yumm…

So until next time….Tata !

Published in: on April 18, 2010 at 1:25 PM  Leave a Comment  

Bele Holige (Obbattu)

Namaskara !

Want to begin posting recipes  on a sweet note. The most popular South Indian sweet, holige alias obbattu made from dal and jaggery. Very Filling and satiates the hunger ……. It’s a Ugadi special dish and many more festivals….. But I feel holige is one of those sweets which can be eaten….. anytime !

Ingredients: Makes 8-10 holiges.

Hoorna:

  1. Toor Dal -Togaribele- washed and soaked in water for 5 mins – 1 cup
  2. Bengal Gram Dal – Kadalebele – washed and soaked in water for 5 mins – 1 Tbsp
  3. Coconut – Hasi Kobbari – scraped – 1 cup
  4. Cardamom seeds – Elakki – Powdered- from 10-12 pods
  5. Almond Powder -Badam Powder – 12
  6. Jaggery – Mudde Bella – grated – 2 cups
  7. Ghee – Tuppa – 1 Tsp – The hoorna does not stick to the bottom of the pan.

Dough:

  1. Plain White Flour – Maida- 1 cup
  2. Whole Wheat Atta – Godhi Hittu – 1 1/2 Tbsp
  3. Turmeric – Arishina – 3/4 Tsp
  4. Salt – A pinch
  5. Water for dough
  6. Oil – (Preferably Sunflower or vegetable oil ) – 5-6 Tbsp

Method:

1. Sift and mix the 2 flours turmeric, salt 3 tbsp oil and water to make a dough. Finish the dough with the remaining oil. Knead the dough and keep it covered with a wet muslin cloth for 1-2 hours. Covering and setting aside the dough is needed for gluten formation.

2. Drain the water from the dals. Pressure cook (2 whistles) the dals with 2 1/4 cups of water. Remove from the cooker and let it cool.
3. Grind the coconut and the cardamom powder without any water. Put the cooked Dal and jaggery and grind again without any water into a coarse mixture.
4. Heat a pan, add the ghee and then the ground dal-jaggery-coconut mixture. Let it cook for 5 minutes. The mixture will now be in a liquid like consistency.
5. Add the badam powder at this stage. Let all the water evaporate to get a solid mixture.
6. Roll a lemon sized dough in to small poori. To make the holige, keep a pedha sized  (lemon sized) hoorna mixture inside the rolled dough. Close the hoorna by lifting the edges of the dough and secure the edges with plain flour.

7. Roll the holige using a rolling pin (Lattanige) or press it with the ends of the fingers on a greased plastic paper or a plantain leaf.

8. Roast on the tawa with ghee or oil.

To serve:

Hot: With ghee on top of each holige.

Cold: With ghee and Luke warm milk.

Culinary secrets:

  1. The badam powder does the trick. It makes the hoorna absorb water faster.
  2. If the hoorna becomes semi-solid and is not drying up faster then keep under the fan for 10-15 minutes. If there is ample time keep in the refrigerator for an hour.
  3. If the hoorna is too dry, mix in a little milk and add some ghee. Mix the hoorna well. Should work fine.
Published in: on March 21, 2010 at 4:51 PM  Comments (4)