Wednesday, September 2, 2009


Holige/Obbattu/Poorann Poli/ Boli is a sweet dish which is normally done during the festival/feast time. Holige is stuffed in sweet Hooran (inside content) and covered with maida/wheat flour. You can simply say it is sweet chapati. Every one love to have Holige. It is one of my favourite dish and I try to do with healthy ingredients.

Things Needed :
Coconut : 1
Jaggery : 1 1/2 cup ( grated )
Cardamom : 5 to 6 seeds ( Powdered )
Wheat flour : 2 Cups
Thin Semolina : 1/2 Cup
Water : 1/2 cup
Oil : 1 Cup
Salt : a pinch

Method :
Mix Maida and Samolina with sufficient water and prepare dough. ( Like Chapati dough consistency). Soak the dough in 1/2 cup of oil. Leave it for 3 to 4 hours.
Dry grind coconut and powder the cardamom. Keep a pan on the fire and put jaggary . Add coconut and stir the mixture. Let them mix well . When it is mixed well remove from the pan and add cardamom. So the aroma of cardamom remains freshly.

Now take maida dough make small balls like chapati balls. Take each ball of dough and flatten it from the roller. Add a spoonful of jaggery and coconut mixture and close it around. Dip the ball in a dry maida and roll them as chapatis.
Cook these chapatis one by one on the tava , adding oil on the top. The holige is ready to serve.

while preparing Hoorana ( coconut and jaggery mix ) do it on low flame. and it should not be too thick or too thin.. Let the water disappear from that mixture. When it is cool mix it well with your hand. You can also use plastic to flatten the chapati . Rub oil on the plastic before flattening the chapati that it does not get stuck in plastic.

15 Holiges can be made.

Aloo (Potatoes) and Peas Curry

Aloo/Potato is liked by almost all age group people. Peas though it is a seasonal pod, you get peas in almost all the months of the year. You can use frozen peas too. This particular curry is a combination of  Aloo/potato and Peas.

It is a spicy curry and I have used peas, potatoes, green chilly,pepper and other spices.
No onion or garlic is used in this curry. It goes well with almost all main dishes like chapatis, poori, idli, dosa, Naan, any type of roti even plain rice.
Lets see the recipe now:
Ingredients :
To Cook 
Potato : 2 ( Medium Size )
Green Peas : 1/2 Cup. ( Fresh or Dried ones ( Soak them in water at least 5 hours) .
Tomato: 2 ( Medium size )
To Grind : 
Cashew nuts : 6 to 8
Green chilly : 2
Coriander leaves : 2 to 3 sticks
Garam Masala : 1/2 Teaspoon
Jeera Powder : 1/4 Teaspoon
Coriander seeds : 1 Tablespoon
Pepper pods : 3 to 4
Jeera powder : 1/2 Teaspoon
To Add :
Milk or milk powder : 1/4 Cup  / 2 Teaspoons  (milk powder)
Jeera seasoning : 1 Teaspoon
Oil or Ghee : 1 Teaspoon
Water : 1 Cup
Butter : 1 Teaspoon
Salt : as required
Method :
1. Wash and remove the skin of potatoes and cut into small. Wash coriander leaves, ginger and keep it aside. Wash tomatoes and cut into pieces. Wash green chilly and keep it aside.
2. Keep a pan and add a spoon of oil. Heat and put jeera.
3. Let it fry in oil. Add peas and cut tomatoes. Fry it nicely. Add a pinch of turmeric powder.
4. Now add potatoes and pinch of turmeric powder.
5. Mix it well and add 1/2 cup of water. Cover the lid and cook.

6. Grind coriander leaves, coriander seeds, pepper pods, ginger, cashew nuts and garam masala. Add little water to grind.
7. Remove this ground mixture from the mixi jar and add it to aloo peas. Add milk.

8. Add required salt and mix it nicely Let it boil for another 2 minutes. Shift the curry to a serving dish. Add butter.

9. Serve with any main dish you have prepared.

Note :
 Adding more spice is optional. (You can add 2 cloves, a small piece of cinnamon while grinding). I used milk powder. Mixed with 1/4 cup of water and prepared milk. You can use fresh milk. Adding coconut is optional. (No coconut). Use of onions and garlic is optional. (Surely it adds to the taste for onion - garlic lovers). You can use roasted chenna (hurikadale/pottu kadale) instead of cashew nuts. (Optional). I have used pressure cooker to cook. (Cooks faster).
Time : 30 minutes
Serves : 4 to 5

Mixed leaves Daal .

Mixed Leaves Daal is a curry and can be eaten with Chapatis , Poori , Roti and with plain Rice.
Ingredients :
Palak leaves : 1 bundle ( Small bundle )
Spinach : ( keere ) : 1 bundle
Methi leaves : 1 bundle
Toor Daal : 1 cup
Green chilly : 4 to 5
Ginger : 1 inch
Salt : to taste
Ghee : or Oil : 1 Table spoon
Hingh : a pinch
Curry leaves :6 to 8 leaves
Termeric powder : a little ( 1/2 of 1/4 tea spoon
Mustered seeds : 1/2 tea spoon
Jeera : 1/2 Tea spoon
Coriander leaves : 5 to 6 sticks
Water: 1 to 1 1/2 cups

Method :
Wash all the leaves thoroughly and cut it in to small pieces . Cut green chillies , ginger and coriander leaves and keep it aside.
Now wash daal . Cook Daal and cut leaves ( Palak , Spinach and Methi ) in a pressure cooker for 5 to 8 minutes . ( Add water ) . Let it cool.
Now keep a pan on the fire and heat for 1 minute. Put ghee , mustered seeds and jeera. Let mustered seeds sprut . Add curry leaves and hing( asfotodia ) and green chillies . Add cooked daal mixture . Add ginger and termeric powder and salt . Let it boil for 5 minutes and mix it well . Add cut coriander leaves at the end. Cook till the mixture is thicker. Now serve Daal curry with Chapatis , Poori or Rice.

Note: You can use Moong Daal instead of Toor daal. Also this curry can be prepared using any 1 kind of leaves. Can use more chillies if you like hot . Can add fried garlic cloves while boiling .
Serves : 4 to 5

Tuesday, September 1, 2009

Shredded Wheat Cereal Laddu (Unde)

Shreded Wheat Cereal is a healthy cereal and many opt for this cereal. My son brought me this cereal the other day. It was nice to have them with milk and sugar. Then I thought of preparing Laddu/Unde. It turned out to be superb laddu. So here is a recipe for you also to prepare this Laddu and enjoy any time of the day.

Eating Laddu is a yummy sweet and we can have them at any time of the day.
I have used Shreded Wheat Cereal, Jaggery and coconut. Added some ground nuts, channa and some dry fruits. (Very Little portion).
Lets see the recipe Now :

Ingredients :

Shreded Wheat Cerial : 2 cups
Jagary : 1 cup
Coconut : grated : 2cups
Ghee : 2 Table Spoon
Dry fruits: According to your wish
cardamom : 4 to 5 Seeds
Ground Nuts : 1/2 cup
Channa (pottu kadale/roasted channa/ Hurikadale)

Method : 

1. Dry roast Shreded wheat cereal for 2 minutes and keep it aside. Let it cool.
2. Powder cardamom along with shredded wheat and put it in a big bowl.
3. Roast ground nuts and remove the skin. Churn for 2 minutes (rava consistency) and remove from the mixi.
4. Dry roast coconut or ( better to use copra/Kobbari/ Dried coconut) and dry grind it into thin.
5. Keep a pig pan on the fire and put jaggery. Add 1/4 cup of water. Let the jaggery melt.
6. When it melts completely it starts bubbling. Stir a bit ( 30 seconds) and mix it well.
7. Add ground shredded wheat, ground nut mixture. Add dry ground coconut.
8. Mix it slowly and put off the fire. Remove the mixture from the bowl. Add dry fruits.
9. Add ghee and mix it again.  Prepare Laddu according to your wish. (size of the laddu).
10 Now Shredded Wheat laddus are ready to serve.

Note :

The whole process should be on low flame. (roasting shredded wheat, ground nut and the jaggery).
Adding dry fruits at the end. You can fry them in ghee and then mix it with all the ingredients. You can also add dates (Karjura/kajoor) to the Unde.
Time : 40 minutes.
20 to 25 Laddus can be prepared. (small size).

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