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