COCONUT HOLIGE ( Obaattu )...POORAN POLI

Holige/Obbattu/Pooran Poli/ Boli is a sweet dish which is normally done during the festival/feast time. Here is Coconut Holige.

Holige is known as Obbattu, Pooran Poli, Poli or Boli.  Holige is normally prepared using maida/all purpose flour for outer layer and to different ingredients are used for stuffing. Example like Toor dal holige, channa dal holige, rava holige, dry fruits holige, almond holige, sweet potato holige etc. Jaggery or sugar is added to above ingredients for stuffing.
I have used wheat flour and maida for the outer layer and coconut jaggery, poppy seeds and avalakki for sweet stuffing.
Let us see some benefits of eating jaggery in our diet. 
Jaggery is a good digestive agent and it helps to cleanse our body. It sweetens our food in healthy way. It is loaded with minerals. It helps to get relief from constipation problems. It boost energy.
Lets see the recipe Now :

Things Needed :

For outer layer :
Wheat flour : 2 Cups
Maida /All purpose flour  : 1/2 Cup
Oil : 2 Tablespoons
Salt : A pinch
For stuffing :
Coconut : 1

Jaggery : 1 Cup
Cardamom : 5 to 6 seeds ( Powdered )
Thin Avalakki /Poha : 1 Cup
Poppy Seeds : 1 Tablespoon
Cooking Oil : 2 Tablespoons (Optional)

Method :

1. Put wheat flour and  maida in a bowl. Mix it well.
2. Add required water and prepare chapati dough. Add 1 tablespoon of oil and mix it well.
3. Now add another tablespoon of oil on the top of the dough and let it rest for 2 to 3 hours.

4. Grate coconut and dry grind it with cardamom seeds.

5. Keep a pan on the fire and add jaggery. Let it melt. Add dry ground coconut. Mix it well.

6. Add avalakki and stir. Add a tablespoon of poppy seeds/gasagase.

7. When it gets slightly thick remove it from the pan. ( The mixture should be thick not watery).
8. Let it get cooled.

9. Now take the dough you have already prepared. Kneed the dough nicely and divide into small portions.
10. Divide the sweet stuff also into small portions.

11. Take a small portion of chapati dough. Spread it on your palm.

12. Place 1 tablespoon of sweet stuff in the middle and close it from all sides.

13. Dip in dry wheat flour and roll as chapati.

14. Keep a tava/pan on the fire and heat.

15. Put already rolled holige and cook on both sides. Sprinkle oil on the top while cooking.                     

16. Repeat the same with remaining dough and prepare Yummy Holige.

17. Serve  Coconut Holige with a teaspoon of ghee

18. We had a chance to distribute " Coconut Holige " to our relatives.

Note..

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. Let once it is slightly thick put off the fire. Allow it to cool completely. Adding maida to wheat flour is optional. Let it the dough be smoother than chapati. Use of more/less oil is optional. You can use chiroti rava instead of maida/all purpose flour. I have used organic jaggery. If you are using normal jaggery, powder jaggery and add little water to it. Let it melt completely. Then sieve it with a strainer and then use it. (taking away the dirt part from jaggery).
Time : 40 Minutes to prepare holige + sweet hoorana (sweet stuff) 5 minutes + dough preparing and resting - 2 to 3 hours. 
20 Holiges can be prepared. (According to size and shape).

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 one of the side dish you can prepare easily and quickly. 

Leaves are available plenty through out the year. Mixed leaves Daal goes well with almost all the main dishes and it is healthy too.
Leaves are rich with iron and other minerals and vitamins. They are full of fiber, easy to digest and good for all age group.
Let us see the recipe Now :
Ingredients :
To cook :
Palak leaves : 1 bundle ( Small bundle )
Methi leaves : 1 bundle
Basale leaves : 2 Small bowl.
Tomatoes : 2
Toor Daal : 1 cup
Green chilly :2 to 3
Ginger : 1 inch
To Add :
Salt : to taste
Garam Masala powder : 1/2 Teaspoon
Ghee : or Oil : 1 Table spoon
Hingh : a pinch
Termeric powder : a little ( 1/2 of 1/4 tea spoon
Rasam Powder : 1 Teaspoon
To season /Temper 
Oil /Ghee : 1 Tablespoon
Mustered seeds : 1/2 tea spoon
Jeera : 1/2 Tea spoon
Coriander leaves : 5 to 6 sticks
Curry leaves :6 to 8 leaves
Ingh /Asafoetida : A little

Method :

1. Wash nicely and cut leaves into small pieces.
2. Wash tomatoes and cut into small pieces. Wash and slit green chilly, cut coriander leaves into small.
3. Wash toor dal and keep it aside.
4. Now Put the above ingredients in a pressure cooker and cook for 3 to 4 minutes. Let it cool.

5. Keep a pan on the fire and heat. Put a tablespoon of ghee/coconut oil and add mustard seeds.
6. Let mustard seeds splutter. Add jeera and fry for 10 seconds. Add slit green chilly.
7. Add ingh and curry leaves. Add cooked dal and leaves mixture. Mix it well.
8. Add Turmeric powder and required salt. Add little water and cook for 2 to 3 minutes.
9. Add little 1/2 teaspoon of garam masala and 1 teaspoon of rasam powder. Mix it well.

10. Cook on low flame for 2 to 3 minutes.
11. Shift Mixed Leaves Daal to a serving dish.
12. Add cut coriander leaves and serve with the main dish you have prepared.

Note : 

Wash the leaves nicely. You can add dil leaves and Amaranth leaves along with above leaves mentioned. Use of garam masala is optional. Use of any brand rasam powder is optional. Use of chilly more/less is optional. Cooking all the ingredients in a pressure cooker helps to mix the ingredients well. Use of onion or garlic is optional.
Time : 30 Minutes.
Serves : 3 to 4 .

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).