ಬೂಂದಿ ಲಾಡು/Bhoondi Laddu

Happy navratri to one and all! hope all of you all enjoyed celebrating feasts. It was long since I made laddus so thought of making Bhoondi laddu which I learnt the very first time correctly last year during deepavali. It turned out to be a quite easy at firs try. This is one of the most loved laddus by my kids. The only one thing about this dish is it takes a lot of oil while frying and shaping into laddus when hot .

I am sending this for RCI hosted by viji from Vcuisine, JFI hosted by Vee from PastPresentandMe and Think Spice hosted by Sunita from Sunitas’sWorld. Though I wanted to post for each of these events I couldnot make it this time, finally i came out with bhoondi which goes ideally for all these events.

All you need
Bhoondis
Gram flour - 1.5 cup
rice flour/corn flour - 1 tbsp
Soda Bicarbonate - 1/8 tsp
Bhoondi stirer and fryer you can find it here
Oil for deep frying

Sugar solution
sugar coarse - 1.5 cups
saffron strands - 10-15
cardamom powder/clove - 4 -5
water - 1/2 cup
cashews/raisins/badams  of choice

Method

• Make a thick paste of gram flour + rice/corn flour +soda with water
• The consistency should be thicker than dosa batter but thinner than iddli batter
• Take another vessel add sugar water and saffron let it soak meanwhile you prepare the bhoondis
• Heat oil for deep frying boondis
• Keep the bhoondis stirer at a distance from the hot oil, pour a laddle of besan and stir quickly to the hot oil. Must be done fast
• Fry the bhoodis and strain well 
• Heat the sugar soln while you are just left with the last  2 rounds of bhoondis
• The soln should reach the consistency of strings/1 string
• Remove from heat, add in raisins/cashews/cardamom powder and mix well
• Add the bhoondis and stir well close for just 2 minutes
• Shape them into laddus while still hot.
• This can be stored in airtight jars for  2-3 weeks

Note:If you are unable to shape them and feel very liquid after adding bhoondis keep on low fire for sometime until it comes to the consistency to shape into laddus.
For first time check the consistency of the batter is right for the bhoondis. The bhoondis should come out round must not be elongated nor flat with holes. Add little water if it is soft and thick and make it faster if it falls elongated.

RCI_Karnataka with ತೆಳೆವು/Neer dose, ಮನೊಹರ/manohara and maddur vade

My origin is from north kanara or uttara kannada with RCI for karnataka thought of sharing some glimpses of this part of karnataka.  Though I spent most of my childhood and education near Bangalore my moms native sagar(my moms place), sirsi where my Doddamma, my In-laws stay and mathikoppa near Ekkeri, vardahalli where my another aunt stays are very close to my heart and would love to visit during our summer vacation. The main cultivation wise near my native they grow paddy, betelnut, coconut, cashew nut. I think not many have tasted the fruit of cashew. So every year my aunts family who have their own plantation are busy in the process of picking betelnuts drying them and selling them eventually during the season. I am not much aware of the technics but me my sis and cousins would stroll round the village to have fun plucking the fresh fruits, veges and of course used to drink lots of tender coconut water. Only wish I had the pictures so that I could post them along. If we happen to peek in their lifestyle is so different and really very amazing though they have to go along quite a tough path. They all are so healthy even at this age cross my fingers but the fact is the nature and type of living makes a lot of difference.

The chief language of the district is Kannada, with minorities of Konkani, Marathi, and Tulu speakers. The population is predominantly Hindu, comprising of many communities like Havyaka, Nadavas, Gowda Saraswat brahmins, Vokkaligas, Sherugars, Namdharis and Vanis.

The Havyakas are united by their unique language. They speak a dialect of Kannada known as Havyaka Kannada. It is similar to mainstream Kannada but draws more words from ancient Kannada. However, most mainstream Kannada speakers find it difficult to understand Havyaka Kannada. The Havyaka dialect is supposed to be quite old. Its origins, like many other things in India, are shrouded in mystery. Notably certain Havigannada(Havyaka Kannada) speakers , more so in Uttara kannada, use neutral gender in place of feminine gender while addressing females. But Havyaks in certain part of Karnataka, like Kundapur, Thirthahalli, Kodagu do not speak Havigannada.

One of the most ancient Madukeshwara temple in Banavasi. If any friends/guests would visit the first one which my Dodappa would ask lets take them to Banavasi.The annual December cultural festival, Kadambothsav, is a huge gathering, organized by the state government, and featuring folk dancers, drama troupes, classical musicians, art exhibitions, while drawing together performers, artists, and writers from all of south IndiaBanavasi has long been a cultural centre, especially the Yakshagana art form. Today local artisans craft and sell the classical folk art Yakshagana masks here. Read more about Banavasi here

source:Wikipedia

JOG Falls

If you happen to go karanataka don’t miss the jog falls which is located near Sagar in Shimoga dist. This year the falls were breathtaking. These are  some of the photos sent by my friend. The best time would be in mansoon to visit these falls.River Sharavati falls  from the height of around 253 mts  and splits itself into four major falls called as Raja, Rani, Rocket and Roarer. Whenever i visited it would be dry never had been able to visit at the right time. Trekking up and down is really fun i made it only once during summer.

 

Coming to the dishes

Morning breakfast normally we are lovers of dosa, like uddina dose(urad dhall dosa thick ones), Bele dose(thin dhall dosa), Banana dosa(balehannu doddana), halasina hannu(jackfruit) dose, mogekai dose(cucumber dosa even made sweet and plain), Neer dosa(tellevu), uppitu/upuma, avallaki/poha various kinds. Plain iddilis are quite rare. We have sweet kadabu, chappe(plain) kadabu different kinds of steamed dumplings, rotis(phulkas)of wheat, jowar and rice, chapatis and thalipeetu of jowar, rice, wheat, ragi or mixed too.

Neer dose/Thellevu

All you need

par boiled  Rice - 1 cup
raw rice - 1 cup
fresh grated coconut - 1 cup

Method:

• Soak rice the previous night in water

• Next morning grind the rice and coconut to a fine paste

• The mixture should be thin like butter milk like we do for rava dose

• Heat the tava wait until it is hot

• Pour the batter like for rava dosa, the batter will spread itself and make sure to pour other sides just like rava dosa

• Once it has cooked just remove and serve immediately. Do not over turn the dosa

• The texture will be thin and spongy. Serve hot along with spicy chutney

Beluli chutney

All you need: 2 pods of garlic, 1 tsp jeera, 1 tsp urad dhall, 2 -dry chillies, 1/2 cup grated coconut, tamarind and salt as per taste.

Method: fry garlic, jeera, urad dhall chillies in 1 tsp of oil. Grind with all the other ingrediants. No tadka is required.

Avallaki Manohara

This sweet is normally made with fried boondi too. I just loved this sweet very first time i had at my mothe in laws place and was totally flat at it. But as i queried my mother in law she told we could as well make with poha. So this was a great way for me to skip the making of boondis.So here i go

 

All you need
Thick poha - 1 cup
jaggery - 1 cup
grated coconut - 1/4 cup
seseme seeds - 1 big tbsp

Method:

• Deep fry Avallaki(poha) in oil keep aside

• Dry roast seseme seeds until fragrant

• In a saucepan take jaggery add 2-3 tbsp water, grated coconut and let it boil until 2 thread consistency

• now turn off fire, add fried poha mix well add the seseme seeds and give a nice stir taking care not to break the poha

• Wait for 15 minute to cool it will seperate out like sweet boondis but a little crispy. This can be stored for a week.

• At my native they prepare with the natural jaggery ( neer bella/joni bella) color will be dark brown will write about this in my next post

Maddur vade

This has been blogged at various bloggers but I could not resist so I had make some maduravada vade maddur vade

All you need
Maida - 1/4 cup
Chiroti Rava/ fine semolina - 1 cup
Rice flour - 1/4 cup
coriander leaves - 1/2 cup
curry leaves - 1/2 cup
green chillies - 5-6
onions - 2 big
salt to taste

Method:

• cut chillies, onions. coriander leaves, curry leaves finely

• Mix all the three flours well with salt

• heat 1 tbsp of oil and add to the flour

• Add the chillies, onions, coriander leaves and curry leaves to the flour

• Add water and mix until to get a dough of consistency for vadas

• Pat on your palm or a plastic/waxed paper to a round circle and deep fry vadas in oil serve hot.

note: This is dough can be made a little stiff like for puris. Roll them to small puris, deep fry and can be stored like crunchy snack. Goes very well along with hot tea/coffee.

This goes for RCI Karnataka hosted by our dear blogger Asha from Foodieshope which is orginated from Lakshmi of VeggeCuisine

Thanks Sandeepa, Bharathi  and Tee for the inspiring awards.

ಶ್ರಾವಣ ಮಾಸದ ಶುಭ ಆರಂಭ/Shravana ……starts with holige

The month of Shravana is considered the most auspisicious month of the Hindu calendar. The star shravana is said to rule the sky. This month becomes a busy for ladies especially on tuesdays and fridays who call  married ladies for sumangali pooje or Arisina kunkum. As kids we would enjoy going along with our mom to visit other houses eating the sweets and sundals/kadale vogarne. So every tuesday and fridays we would have sweet dishes and vadas of different kinds. Every day is Shravana is considered auspicious for different dieties. Newly married ladies are advised to perform gowri pooje on tuesdays during shravana.

 

Naga-panchami is the first festival falls on the 5th day of sharavana which is worshipped in honour of snakes or nagas. To know more about nag-panchami check out here.

The Below is from here
Each day in the month of Shravana has a special significance .
Monday: is the day of Lord Shiva worship. 
Tuesday: Gauri is worshipped in every home, by women for the good health of their family. Additionally ladies perform kumkum pooja too
Wednesday: are dedicated to Vithala, a form of Vishnu or Krishna. 
Thursday: are also days for worshipping Buddh and Guru.
Friday: every home worships Lakshmi and Tulsi, also perform sumangali pooje.
Saturday: are for Saturn (Shani). It is also known as Shravan Saturdays, with the object of object of obtaining wealth. These days are known as Sampat Sanivara (wealth Saturdays). i remember in shravan the temples would be full of yell deepa( black seseme tied in black cloth deepa offered to Shani God to obtain peace and harmony)
Sundays: are meant worshipping the Sun god. Sun worship was general in the Vedic period and even now it is so. Especially in Shravan, every Sunday the Sun is worshipped without fail. 

As for me I do enjoy celebrating these festivals and even my neightbourhood friends make me active in involving in these celebrations. But wholly i celebrate the festives with great pleasure when it is on weekend else I  atleast make sure the kids know the importance of the day and why is it celebrated. I myself was not aware of many festivals until I got married when i explored to find out more about them. Living far from your own culture sure makes us more to explore the roots of our culture.

This year Shravan Maasa started for me with a sweet dish Holige though usually I make of Channa dhall this year I made of Coconut.

All you need
for Dough
Plain flour - 1 cup
wheat flour - 1/4 cup
oil - 1/2 cup
pinch of tumeric(optional)
salt to taste

Hoorna- filling

grated coconut - 1 cup
jaggery - 1cup
rice flour - 1/4 cup
cardamom - 1/2 tsp
poppy seeds (optional)

 

Method

• Make the dough mixing all the ingredients to form a smooth dough just like for parathas and let it soak for 2 hrs or more
• make a fine paste of grated coconut and keep aside
• Boil jaggery with around 2 tbsp until it dissolves, strain the soln and heat again until it is slightly sticky
• now add the grated coconut and rice flour stiring continuously at times the qnantity may not hold well add more rice flour/coconut if it is too watery
• Stir until it forms a mass add cardamom stir and let it cool
• Check the dough take a small amount of it and spread on covering your palm using a little oil it is easily spreads without breakage then the dough is right
• Make small balls out of the hoorna and keep aside
• Spread the dough well covering your left palm keep a small lemon sized ball and cover the dough
• Take either a alluminium foil/waxed paper  to roll the holige
• If the dough the hoorna are well done you can make very thin holiges this goes with practise
• Heat on a non stick tava and fry until golden brown
• Allow to cool and refrigerate and use for 1 week.

The slide is showing the very first holige as you try the next few will be very thin and crisp.the outer covering as you roll must be like a transparent film. Don’t worry if you don’t get it right for the first time trial and error are part of learning phase.  I did not have time to take the rest of the snaps of hoorna and dough which have been provided in various sites do check them out at Shilpa’s version here.

Sweet and lovely Manisha from Indian Food Rocks has awarded me this The Power of Schmooze award. I am very greatfull to her and really not sure whether i deserve it . Thanks Manisha it has given me an additional boost with hectic routine.

The Power of Schmooze Award is for bloggers who “effortlessly weave their way in and out of the blogosphere, leaving friendly trails and smiles, happily making new friends along the way. They don’t limit their visits to only the rich and successful, but spend some time to say hello to new blogs as well. They are the ones who engage others in meaningful conversations, refusing to let it end at a mere hello - all the while fostering a sense of closeness and friendship.”

I would like to pass this on to

Bharathy
Vanamala
Suma
Cute Sia from SpiceCorner my passionate inspirer thinks that i rock and given me this Rocking Blogger Award. . Thanks dear for the rocking award.

I would like to pass on to all the rocking bloggers
Lakshmi
Grihini
Priyanka
Athika
Seec
I would like to add a thanks note to all my family, friends, the wonderfull blogger buddies whose coment always means an inspiration an award itself when i first started to blog, visitors who leave a note once a while and also the ghost readers who some might not feel free to comment and some who would not want to comment who have less idea of what a comment would mean to us bloggers too who have made me go along with blogging so long. Thanks a lot it means a lot to me to continue…..

Thanks a lot for all my friends who kept a note and messages enquiring about my well being. Last week i was down with infection along with the work load I might be on and off with blogging from this month. I will try to visit your blogs when I find some time. Do continue visiting and blogging

RCI Oriya Cuisine

This cuisine is very new to me and I loved to explore the tastes of their food. I realised the food variety ranges from use of dhall  to vegetables with a very unique combination of spices which enhances the flavours of food. The sweet is mostly made of cheese or milk based which varies from kalakhand to rosgullas..More about oriya cuisine at Wikipedia

I have tried all the recipes from 123Orissa.com with some changes for our taste. This is my contribution to Lakshmi from VeggieCuisine’s RCI, this month we are celebrating Oriya cuisine hosted by Swapna from Swad of India

Vegetable Biryani/Khichadi

• All you need
  1.5 cup Rice
  3/4 cup Lentils/masoor dhall
  2 Potatoes cubed
  1 cup carrots/beans/peas
  1 cup Peanuts
  1 Tomatoes
  10 Cashewnuts
  1 cup grated coconut
  1 teaspoon Cumin seeds
  4 Red Chillies
  1 cup Onions sliced
  4 pieces of Cinnamon
  4 Cardamoms
  1/2 cup Curd( i skipped)
  Salt & Turmeric Powder

Method:

• Soak Rice for half an hour 
• Grind the grated Coconut with Cumin seeds and chillies.
• The recipe used the extract of the ground paste but i preferred to use the grounded paste as it is
•  Take oil in a kadai  add cinnamon, cardamom fry until fragrant
• Add rice, lentils, peanuts, cashew fry for sometime until all look slightly coated with oil
• Add water along with the ground paste, salt and tomatoes.Let it boil now add the vegetables
• Pressure cook for 3 whistles. Serve hot.

This turned out delicious khichadi and tasted close to our Bisibhelebhath.

Phul Gobi Do Piaji

All you need
1 Cauliflower
cumin powder - 1 tsp
Ginger paste - 1 cube
 Vinegar
 garam masala - 1 tsp
Tomato - 1
Red chilli powder/green chilli paste - 2 tsp
 Onion - 1
panch phoran - 1 tsp
Salt

Method

• Cut the cauliflower into medium size pieces. marinate with ginger paste, cumin powder and chilli powder/green chilli paste and vinegar for an hour

•  Heat oil in a kadai and the panch puran spices and fry onion .

• Add  the cauliflowers into the pan and cover it with tomato pieces. Add the garam masala and salt for taste

• Cover the lid and lower the flame until cauliflower is cooked fully.

Bhanda kobi Khofta Curry

All you need
Cabbage - 1 cup shreded
onion - 1 sliced
gram flour - 1/4 cup
coriander leaves - 2 tsp
corn flour - 2 tsp
baking powder - 1 tsp

gravy
onion - 1 big
tomatoes - 1
ginger paste - 1cube
chilli powder - as per taste
coriander leaves for garnish
garam masala - 1 tsp

Method

• Mix cabbage, onions, salt and chilli powder and coriander leaves. let it stand for 5 mins

• The cabbage mixture will is slightly wet now, add gram flour and corn flour along with baking powder mix it well

• Deep fry the cabbage pakodas in oil and keep aside

• Make a gravy by grinding the half onions, tomatoes and ginger

• Take a kadai with oil fry remaining onions tomatoes along with the ground paste, and chilli powder and salt.

• Add 1 cups of water and let it boil, the tiness of gravy depends on liking once it reaches a gravy consistency do a taste check 

• Add the pakodas and serve hot with rotis/rice

I extremely enjoyed exploring Oriya Cuisine and my family were pleased with the outcome of every dish, Please visit Swapna’s blog for the roundup of the event.

Oatmeal Nankatai/Cookies

 Oatmeal has made its way to most of our kitchens with the different health benefits it provides. Though I have been buying oats for long time still I could not possibly make it a very likable to my kids. One way I discovered from Nandita’s post to cook oats the Indian way which worked well and liking possibility changed from 15% to 75% … so this was a good sign. Getting a liking to eat oats is not quite easy as for us as it has a very stale taste and after cooking makes it a little sticky. Few years ago when my hubby asked me to take it to office and use as a health drink I could never get used to the taste of the instant cereals. After travelling overseas a few times I realised everywhere I went I found Oatmeal porridge to be very comfort food and started liking it similar to having rice porridge on the breakfast table. I am still discovering different ways of cooking it to include in our day to day life.  These cookies are one such snack loved by my kids.

Coming to the recipe this is a very simple nankatai which I substituted half oats and whole wheat flour.

All you need:
1/2 cup butter/ghee/magarine
quick cooking oats 1/2 cup
whole wheat flour 1/2 cup
Semolina/suji rava 2 tbsp
sugar powder 1 cup ( used twice than normal)
cardamom powder - 1 tsp
baking powder - 1 tsp
milk few drops to bind
salt to taste

Method: Cream sugar and butter until fluffy. Mix dry ingredients in a seperate bowl. Add dry ingredients to the sugar butter mixture.Combine well until you have a texture to form into lemon sized balls flatten it. If the mixture is too dry add few drops of milk. Do not add too much milk as it will turn to cake texture rather than a nankatai. Bake for 10-15 min at 200 C. The cookies were tasty and crisp outter edges. You can bake for few more minutes for more crisper cookies. You can add choclate chips/raisins/nuts/desicatted coconut to make it more delicious.

ಮೈಸೂರ್ ಪಾಕ್/Mysore Pak

Sunday we had a great time with our cousins family. My cousin makes wonderful ever tasty divine Mysore paks I have tasted at anyones home. I wanted to make sure this time we had ample time to learn this big pak…Me and My H got to work busy preparing for lunch and awaiting the arrival of our cousin . All planned well…. at 1 hr to lunch time my H got a call from his office he had to go … oh no I thought. I was very dissappointed to see him go but no choice, fortunately the vege pulav was ready I packed it for him and started working on the other chores. I tried feeding my little son with some sambhar rice, but he was so excited that his favorite uncle and aunt with kids coming over he refused to eat well. i let him go and started to prepare the last item puris and finally fried a few they were here. My cousin lent her helping hand as ever to fry the rest of them. We all had a jolly time, kids had lunch with no fuss and me and my cousin chatted over lunch…..Kids were making big hungama, After lunch i checked on my son wheather he was sleepy to make him sleep for a while so that we had nice free time to make the mysore pak but he was so playfull refused to come over. We decided let him play he will not distrub us. Nidhi and Rajath were busy playing chess, while Anku and Shreyas (7) were playing with the tricycle and small gadi. I finally started to get ready with the ingredients as my cousin Sitakka directed.

All you need:
Gram flour sieved: 1 Cup
Sugar: 2 cups ( i used fine sugar)
Ghee : 1.5 cups (liquid)
Corn oil: 1 cup (use Veecorn or Golden drop)
water : 1 cup (1/2 the measure of Sugar)
Greased plate with Ghee
Greased knife
Sugar(coarse better for sprinkling on the sweet)

Method:
An hour before Starting soak the sugar in water and keep aside so that the sugar dissolves
Seive gram flour and fry the Gram Flour in a kadai( aluminium is better) somehow my non stick tends to stick the flour until raw smell disappears
Liquidify ghee and measure the ghee and oil using the same measuring glass as for gramflour
Pour the ghee-oil to a copper bottom vessel and keep the flame on low heat to keep it warm(i heard a cry and triffle, checked on our sons, my son was angry for some reason. telling ni hoggu, ni beda and sitting in one corner. actually i shd have taken a snap of that too :0. Called him, he refused ……ow ow askedn my dad to try his luck… we continued….
Check if sugar has dissolved completely if not on low flame heat the sugar-water until the sugar dissolves
Add the gram flour and mix well to avoid any lumps ( Again another squeak now what was that, he agreed to have some milk but wanted amma’s lap oh dear what to do….? again pacify him agreed to sit with his grandpa and drink milk.) Meanwhile Sitakka was stiring ….
Once the gram flour is blended well keep on stiring on medium flame adding the hot gheeoil side by side ( the oil-ghee must be warm to check the warmth, when you add it to the gramflour paste you must be able to see bubble formation)
Continue stirring and adding, now the paste has reached a foaming stage.
Continue….reaches to a pulpy stage looks like mango pulps
continue and carefull…. oil start to leave and float, continue until lightly browned ( you might feel the ghee getting into your tummy feeling uneasy of the fat not to worry half the oil-ghee is left out after the formation of the sweet)
Cooking this on a Aluminium kadai will give a a soft lump while the oil leaves, while as in non stick we did not get that state but was more like the mass was spread like you can look at the slide.
Pour to a greased plate along with the ghee. sprinkle sugar granules. allow to sit for 5 mins
Cut into desired shapes. Let it cool fully now pour the remaing Ghee out.
After cooling you can see different layered in the sweet which is slightly browish inside with soft crust.
Enjoy the divine mysore paks……..

 

I am sending this for the Trupti’s Event Spring Fling 2007
Thanks Sittakka for the delicious sweet.Note: The color of the pak may differ from the different variety of flours available. Some flours might not give the right texture. The flour i used was Rajadhani. As we fried the flour S did state the flavour is not so good as fresh flour and when mixing the flour was little lumpy also but we still continued and we did not find any difference in taste though the color was on the little darker side.

ಕಡಲೆ ಬೇಳೆ ಹೋಳಿಗೆ/Puran Poli

Holige is commonly prepared during ugadi/Deepavali. The afternoon before the festive is day the women folks would be very busy preparing this delicious holige. Now we can even get in bakeries but the texture is thin and fine.

I remember when i was a child along with my sister would sit along with my mum and her loving sisters, who would chit chat with a lot of fun wow those were the days we all miss. one would make the kanaka with the hoorna, one would roll it and the other would bake it. As it falls to paper spread to cool it would just vanish guess who .

At the end we would always ask my mom can i bake one please…. and once they let us bake small small rotis with the remaining kanaka and we would take them and run to play with our kitchen set.

It has nearly been 2 years since i prepared holige, at first i thought hope it does not end up a failure.  well i would advise not to skip the step of grinding the dhalls as dhall looks cooked well but at times if have not mashed well you would end up getting holes in the holige .

Samagri

Hoorna

channa dhall - 2.5 cups

toor dhall - 1/2 cup

grated coconut - 1/2 cup(optional)

poppy seeds - 1 tbsp

cardamom powder - 1 tsp

nutmeg powder - 1/2 tsp

jaggery - 3 cups

For covering/kanaka

plain flour - 2 cups

wheat flour - 1/2 cup

turmeric powder - 1 tsp

salt and water

oil - 1 -2 tbsp

Hoorna preparation

• Wash both the dhalls and pressure cook for 6 whistles

• Strain the water from the cooked dhalls used for preparation of holige saaru

• Check the dhalls mash well until mushy to make it easy i grind it with jaggery

• After mashing add powdered jaggery if not added.

• If the hoorna is wet keep the mixture on fire on medium heat until the consistensy of the hoorna is reached

• The hoorna should be semi dry when formed a ball it should retain the shape like for  aloo parathas.

• Add nutmeg,elachi powder, poppy seeds, grated coconut and mix well

• Once cooled make into lemon sized balls

Kanaka preparation

• Mix maida and wheat flour with salt, turmeric powder and water

• knead the dough well the dough should be soft and sticky

• add oil to the dough and cover with a wet cloth let it rest for 2 hours.

Preparation of holige

• Take a plastic paper/banana leaf /even paper is fine

• applying some oil to your hands take some kanaka make it flat like we make for parathas

• take a lemon sizes hoorna cover it all sides uniformly

• Roll the holige applying some maida flour to roll

• heat a non stick girdle bake the holige until golden brown on both sides.

• serve with ghee/milk/sugar syrup as your taste

ಜೋಳದ ಚಕ್ಕುಲಿ/Jowar Murukku

Murukku who does not like those crunchy melting murukku, these are one of the Indian savouries which should say is quite famous around the world. This time i try to use jowar flour to make these murukku. They were very crispy and melting as found in those bakeries. But I guess I could have reduced the dalda as it was very flimsy to  shift from plate to kadai.

 

 

All you need

jowar flour - 3 cups

maida - 1 cup

chilli powder - 2 to 3 tsp

salt and hing to taste

sesame seeds - 1 tbsp

jeera - 1 tbsp

1/4 cup dalda/ghee/butter

• Sieve the flours together, mix in chilli powder, jeera, seseme, hing  and salt

• heat dalda and add to the flours

• Add little by little water knead in the doung until a firm dough is formed.

• Heat oil in a kadai, drizzle oil in the murukku mould to make easier to work while pressing

• Take a small portion of the dough insert into the mould and press on a plate to make cylindrical circles

• deep fry the cylindrical circles slowly in medium flame until golden brown.

 

7 cup Burfi

 

This is one of the easiest type of near to mysore paak sweet, with less ghee. At first whenever my mom used to tell 7 cup sweet i used to think it was made of 7 different types of flour. This burfi is made of mainly gram flour, which has a unique flavour like mysore paak. This sweet turned out quite sweet of my liking so have used 2.5 cups sugar instead of 3 cups. Next time i will use 2 cups is right as 2.5 also was quite sweet. By right i should call this 6 cup burfi  

 

gram flour - 1 cup

Grated coconut - 1 cup

Milk - 1 cup

sugar - 2.5 cups

Ghee - 1 cup

 

Take a heavy bottom vessel. Keep a plate greased with ghee ready. Fry gram flour with 2 tsp of ghee to remove any raw smell of flour. Meanwhile heat milk and add sugar so that it helps to speed up the process. Now mix ghee to the fried gram flour, add coconut, milk and sugar mixture and mix it thoroughly. Heat the mixture in low flame until the mixture leaves the sides of the vessel. This took for me around 30 minutes. Pour the mixture to the greased plate and cut into desired shapes.