Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is a traditional sweet dish, normally prepared in festivals and other celebrations. Holige will be in yellow color, looks almost like a chapathi, but sweetish in taste with very very smooth and delicate texture. Even though it is bit difficult to prepare and time consuming, you will forget all the stress while eating the Holige..

Ingredients:

Chana dal(split) - 1 cup (soak in water for 2 - 3 hours)

Sugar / Jaggery - approx. 1 cup

Salt - little

Turmeric - 1/4 spoon

All purp flour/maida - 1 cup

Powdered elachi - 1 spoon

Oil 4 - 5 tbsp

Water

Method:

- For Kanaka (Dough)

Take 1 cup of all purp.flour, add turmeric and pinch of salt and mix it with your hands.

Add around 1/4 cup of water to the flour and mix well.

To this sticky dough, add 5 tbsp or little more oil and mix thoroughly. Now, the dough should be very smooth, but it will not stick to your hands.

Keep this dough covered with a wet cloth for 2 - 3 hours.

- For Hoorana (Stuffing)

Pressure cook the Chana dal with enough water and pinch of salt.

Allow it to cool down for few minutes. Then, drain all the water from chana dal.

Grind cooked chana dal with jaggary / sugar and pinch of salt into smooth paste. Holige tastes very nice if you add both sugar and jaggary for giving the sweetness.

After grinding, check the taste and add some sugar, if required.

Add the elachi powder and mix it nicely.

Put this mixture in a microwavable vessel and heat it in the microwave oven for 2 - 3 minutes. Take it out, mix well, again heat it in microwave oven for 2 - 3 minutes. Continue this procedure 4 - 5 times until you get the consistency to make balls out of it.

If you are not using the oven, put the grind paste in a heavy bottom vessel and keep stirring the mixture under medium flame. Once you get a thick consistency to prepare the balls, remove it from the flame.

Prepare small lemon size balls from the Hoorana, which we prepared now. Prepare equal number of bit smaller balls from the Kanaka, which we prepared already.

Cover the bigger balls with smaller ones, flatten it and roll carefully like a chapathi.

Put the rolled Holige on the heated dosa pan. Once you find golden brown marks on both the sides, take it out and allow to cool.

Enjoy the Holige with sugar syrup and clarified butter or ghee.

You can prepare 15 - 16 Holige from the given measurement.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is my sister's way of preparing rasam. Easy to prepare, and it will awake your taste buds!

Ingredients:
Ripe tomato - 1
Grated coconut (optional) - 1 tbsp
Moong dal - 1/4 cup
Rasam Powder - 1 1/2 spoon (or, simply you can use sambar powder)
Chopped coriander leaves - 1 tbsp
Few curry leaves
Tamarind pulp or lemon squeeze - as per taste
Sugar / jaggery - 1/4 tbsp
Salt - for taste
For seasoning: dry red chilly - 1, oil - 1 tbsp, cumin seeds - 1/2 tbsp, mustard seeds - 1/2 tbsp, pinch of turmeric, asafoetida

Procedure:
Finely chop 1 tbsp tomato and keep it aside.
Chop the remaining tomato into big pieces. Pressure cook them along with moong dal, pinch of turmeric and 2 - 3 drops of oil, by adding enough water. After 1 whistle, switch off the flame and allow it to cool down. Grind this dal mixture in mixie for 1/2 minute into smooth paste. You can add 1 tbsp of grated coconut while grinding, if you want.
Heat oil in a pan, add the dry red chilly, mustard seeds, cumin seeds, asafoetida and turmeric. Once it splutters, add the finely chopped tomato and saute for a while until it becomes smooth.
Then, add the rasam powder or sambar powder and the ground mixture. Aslo add tamarind pulp, salt, sugar and enough water to make the rasam thin.
Once it starts boiling, add the chopped coriander and curry leaves, and little hing or asafoetida. Allow it to boil for 5 minutes and remove from flame. Serve with hot rice.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Paladya is one of the authentic curry recipes of Havyakas. It is prepared using the butter milk or sour curd. You can use okra, cucumber, dosakai (Yellow cucumber) or even potatoes for preparing this recipe.

Ingredients:

Okra 5 - 6 (I used okra here. You can use other vegetables also)

Grated coconut - 1 cup

Dry red chilly - 1

Green chillies - 2

Coriander seeds - 1 1/2 spoon

Mustard seeds - 1/2 spoon

Turmeric - 1/4 spoon

Few curry leaves

1/2 lime

Salt as per taste

Butter milk

For seasoning: Oil - 1/2 spoon, Split black gram (urad dal) - 1/2 spoon, pinch of asafoetida, mustard seeds - 1/4 spoon

Method:

Wash the okras thoroughly, drain the water and wipe them with a dry cloth to remove all the water.
Take around 2 cups of water in a vessel add salt, lemon squeeze as per your taste and allow it to boil by closing the lid.
Cut the okra into slightly big pieces and keep aside.
Grind the red chilly, green chillies, coriander seeds, mustard seeds, turmeric and 2 curry leaves with grated coconut into smooth paste by adding some water.
Once the water starts boiling, add the okra pieces and cook for 5-6 minutes. If you are using the frozen okras, its enough if you cook them for only 2 minutes.
When the okras are half-cooked, add the ground paste and some water-if required. Add few curry leaves and allow it to boil for another 2-3 minutes.
Do the seasoning when it is still hot.
While serving, just add some butter milk to the warm Paladya and serve with rice.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is a recipe which I learnt from my Mother-in-law. She also likes a lot and prepares it for breakfast at-least once in two weeks. Of course she uses only the the grated cucumber, but I normally use potato and carrot in addition to this. Try this recipe, and I am sure, you will like it :)

Ingredients:

Rice Flour - around 2 cups

Medium size cucumber - 2

Potato - 1

Carrot - 1

Medium size onion - 2

Green chillies 4 - 5

Chopped curry leaves

Salt as per taste

Oil or butter

Procedure:

To start with, grate all the vegetables, finely chop the onion and chillies.

Mix the above things with chopped curry leaves and salt. Then, add the rice flour and mix well.

The dough should be bit watery only. Else, Rotti will become hard. If it looks dry, add little curd.

Let it rest for 20 minutes and then, heat tava, put the batter directly on the tava and spread thinly with your hands into round rottis. Else, you can prepare the rotti on the banana leaf and put it on the tava.

Apply some butter or oil once you put it on the tava.

When you see golden brown spots on both the sides, take it out and serve with butter.

Akki Rotti will be even more tasty when you keep them on the tava for more time under medium / low heat.

Tips:

If you can get banana leaves, use them to pat the rottis. Banana leaves will add a nice aroma to the rottis and also, you can make the rottis more thin.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This Rava rotti is my all time favorite. It suits for breakfast, lunch and even for evening snacks. Courtesy for this recipe goes to my dear sister, who taught this recipe to me.. Some people call it by the name Kaayi Rotti, since Kaayi (coconut) is one of the main ingredients in this recipe.

Ingredients:

Semolina / Sooji Rava - Approx. 3 cups

Onion - 2

Green Chillies 6 - 7

Grated coconut - 1 cup

Finely chopped curry leaves - 1 tsp

Little Curd

Salt as per taste

Grated mixed vegetables of your choice : carrot, capsicum, bottle gourd, etc. - upto 1 1/2 cup

Procedure:

Mix semolina, grated vegetables, finely chopped onion and green chillies, curry leaves, grated coconut and salt in a mixing bowl into a dough.

If required, add some curd and mix it well.

Keep it closed for about 20 minutes.

Take small quantities of dough, prepare balls and flatten them with your hands into rotis on a greased plastic sheet.

Put the rava rotti on the heated tava and apply some oil on it.
Once it is done on both the sides, take it out and serve with butter.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Ingredients:

All purp flour / Maida - 2 cup

Ghee / Clarified butter - around 1/4 cup

Powdered sugar

Rice flour - 2 Tsp

Water

Oil for deep frying

Procedure:

Take all purp flour in a vessel, add 3-4 tsp of ghee and mix well. Then, add water little by little and prepare a smooth dough.

Add some ghee to the rice flour, mix it well until it becomes very smooth and creamy.

Prepare lemon size balls from the dough and roll like chapati.

Take one chapati, apply the prepared cream on it evenly, then put another chapati upon it. Again, apply the cream and put one more chapati on it.

Put 3-4 chapatis like this and apply the creamy rice flour on each chapati. Then, roll these chapatis tightly into a single roll.

Cut the roll into small pieces of equal size. Flatten the pieces a little and roll them like small Pooris .

Heat oil in a pan and deep fry the rolled Chiroti under medium flame till it gets golden color. Drain the oil and then, sprinkle enough powdered sugar on both the sides. Now, Chiroti is ready to eat!

I didn't prepare Chiroti after starting my blog. Let me upload the photos once I prepare them.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Again, this is a Vah chef recipe. If you want to prepare dosas quickly, you can try this one. Damn easy to prepare and there is no compromise in taste. To view the video recipe from Vah chef, just click Here.

Ingredients:

Semolina / Sooji Rava - 1 cup

Rice flour - 1 cup

All purp flour / Maida - 1/2 cup

Salt - as per taste

Coarse Pepper

Hing / Asfoetida - a pinch

Ginger paste - 1/2 Tea spoon

Finely chopped green chillies - 1 Tea spoon

Jeera seeds - 1/2 Tea spoon

Procedure:

Mix all the ingredients in a vessel into a batter of very thin consistency by adding enough water.

Heat the tava, pour the batter on the tava and prepare thin dosas. It should be very thin like Neer Dosa.

Enjoy these dosas with any chutney of your preference.

Don't keep the batter for long time. Else, dosas will become very smooth.