Holige OR Bele Obbattu

   

Also known as 'Holige' or 'Puran Poli', Obbattu is Karnataka's favourite festive sweet. It is made with a soft wheat flour covering filled with jaggery, lentils, cardamom, and sometimes coconut, making it rich, aromatic, and delicious.

Ingredients

for stuffing:

1 cup chana dal

2 cups water

¼ tsp salt

¼ tsp turmeric pdr

1 tsp oil

1 cup jaggery

½ tsp cardamom pdr

for dough:

2 cups maida

¼ tsp salt

¼ tsp turmeric pdr

water for kneading

2 tbsp ghee

¼ cup oil for soaking

 

Preparations

In a bowl soak 1 cup chana dal for 2 hours.

Drain off the water and transfer it to the pressure cooker.

Add 2 cup water, ¼ tsp salt, ¼ tsp turmeric, 1 tsp oil.

Cover and pressure cook for 2 whistles.

Drain off the dal taking off the water.

Transfer the dal to the mixer jar and grind to a smooth paste.

Transfer the pressure-cooked dal to the kadai, add 1 cup of jaggery, and mix well.

Keep stirring, till the jaggery melts.

Continue to cook till the mixture starts to separate the pan and holds shape.

Add in ½ tsp cardamom powder and mix well. Stuffing is ready. Keep aside.

To prepare the dough, take 2 cup maida, ¼ tsp salt, and ¼ tsp turmeric.

Add water as required and knead the dough.

Knead to a sticky dough, add 2 tbsp ghee, and continue to knead till the dough turns soft and non sticky.

Soak the dough in ¼ cup oil for 2 hours. Keep aside.

After the dough has rested for 2 hours. Pinch a small ball-sized dough.

Place a ball-sized prepared stuffing in the center.

Bring the edges together and pinch off the excess dough securing it tight.

Cover with baking paper and roll in one direction making sure the holige / obbattu is thin.

 Now put the rolled holige / obbattu / puran poli over hot tawa.

Allow to roast on medium flame for a minute or till bubbles appear.

Flip over and cook both sides pressing slightly. Also, apply ghee to enhance the flavour of holige.

Finally, serve Holige / Obbattu / Puran Poli with ghee / coconut milk / mango rasayana.

 

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Left-over rice uttapam

 Ingredients

left over rice 1 cup +

suji 1 cup

curd 1 cup 

water  1/2 - 1 cup is used to grind the rice, suji and curd

salt to taste, mix well, rest for 5-10 minutes

blend with water, remove add

Eno 1 tsp , mix well

smear oil on a hot tawa, spread the batter, put little oil all around, once bottom is brown, flip over and cook for another 1-2 minutes, serve hot either with the tomato-onion chutney or coconut chutney. 

oil to cook 

Chutney

oil 1 tbsp 

urad dal 1 tbsp

chana dal  1 tbsp

green chilies as per taste

onion 1 medium

tomatoes 2-3

 garlic 3-4 optional

salt to taste 

fry the dals, add garlic, onion and green chilies, once onion turns transparent, add the chopped tomatoes, mix well, cover and cook till tomatoes are soft, once cool, grind to a smooth paste

season

oil 1 tsp

urad dal  1 tsp

red chili 1

hing little

curry leaves chopped 1 tsp

pour the seasoning over the chutney, mix well , serve with uttapam

 

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Ginger Pachadi

Ingredients 

Fresh ginger

Tamarind

Jaggery

Red chilli powder

Turmeric powder

Salt

Fenugreek powder or roasted fenugreek seeds

Oil

For The Tempering

Mustard seeds

Garlic

Curry leaves

Dried red chillies

Urad dal

Chana dal 

 

Preparations

Begin by washing the ginger thoroughly and chopping it into small pieces. Heat a little oil in a pan and sauté the ginger for three to four minutes, or until it develops a light golden colour. Transfer it to a plate and allow it to cool completely.

Add the cooled ginger to a mixer jar and grind it into a smooth paste without adding water.

Clean and soak the tamarind, then extract its pulp. Strain it carefully to remove any seeds, fibers or grit. Add the tamarind pulp, chilli powder, turmeric and salt to the ginger paste. Blend or mix until well combined.

Next, add jaggery and a small amount of fenugreek powder. Blend again until the chutney reaches a smooth consistency. Taste and adjust the salt, heat, sweetness or sourness as required.

Add A Flavourful Tempering

Heat oil in the same pan used for the ginger. Add mustard seeds, garlic, curry leaves and dried red chillies. Urad dal and chana dal can also be added for extra texture.

It goes well with  Idli, Dosa, Adai, even with hot rice with dal / "kuttu".

 

 

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Cabbage-Dal Vada

Ingredients

¾ cup chana dal

¼ cup urad dal

¼ cup tuvar dal

water, for soaking

2 cups cabbage, finely chopped

1green chilli, finely chopped

2 tbsp coriander, finely chopped

2 tbsp dill leaves, finely chopped

few curry leaves, finely chopped

1 tsp cumin / jeera

pinch hing 

1 tsp salt

oil for frying

 

Preparations

in a large bowl take ¾ cup chana dal, ¼ cup urad dal and ¼ cup tuvar dal.

wash and soak in enough water for 2 hours.

drain off the water completely and rest for 10 minutes.

blend to a coarse paste without adding any water.

transfer the dal mixture to a large bowl.

now add 2 cup cabbage, 1 green chilli, 2 tbsp coriander, 2 tbsp dill leaves, few curry leaves, 1 tsp cumin, pinch hing and 1 tsp salt.

squeeze and mix well combining the mixture well.

make a soft dough adding 2 tbsp of rice flour if the mixture is watery.

grease hands with oil and prepare small balls, flatten the vada.

and deep fry in hot oil. or preheat and bake at 180 degree celcius for 25 minutes or until it turns golden and crisp.

also, stir occasionally till until the dal vada turns golden and crisp.

finally, serve cabbage vada hot along with masala chai.

 

 

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Orange Peel Chutney

 Ingredients 

Peel of 1 Orange 

2 tbsp Urad Dal

2 tbsp Red Chili pdr 

2 tbsp Channa Dal

2 tbsp Grated Coconut  

Salt as per taste

Tamarind as required  

A pinch of hing

2 tsp Oil

Preparations

Cut the Orange Peel into small pieces and fry them in 1 teaspoon of oil till it changes to dark brown in colour (approx. 2 minutes). Keep them aside.

In the same frying pan, roast Channa dal, Urad dal, tamarind, Grated coconut, Asafoetida & Red Chillies together till the mixture turns golden brown (approx. 3 minutes)

Grind well all the above roasted ingredients along with orange peel, 25 ml of water and salt.

Your Chutney is ready. Serve with Hot Rice and Ghee, dosa, idli, roti, bread toast !

PS- remove the white part of the orange peel before you chop them.

 

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Kathal Palak Subzi

 Ingredients

250 gm Raw Jackfruit  

150 gm Chopped Spinach

1 tbsp Salt  

3 tsp Mustard Seeds

1/2 tsp Rice  

4 dry Red Chillies

50 gm Tamarind soak and remove juice by adding water

2 tsp Black Gram / urad dal

2 tsp Bengal Gram  

1/2 tsp Turmeric Powder

1 tbsp Oi

 

Method

In a vessel, add jackfruit, water, and a little salt to it. Boil it until cooked well.

 To make the mustard paste

Soak 2 tsp of mustard seeds, rice, and 2 chillies in about 3 tbsp of water for 15 minutes.

Once done, grind it into a smooth paste.

Step 4 : To make the curry

In a kadhai, heat oil.

Add 1 tsp mustard seeds and wait till it crackles.

Add black gram, bengal gram, and 2 red chillies to it. Stir fry till golden brown.

Now, add the cooked jackfruit pieces and mix it well.

Add chopped spinach, salt, turmeric powder, and mix well.

Add tamarind juice to it and let it cook until the gravy thickens.

Add the ground mustard paste and mix well. Allow it to cook well.

Serve it hot with cooked rice.

 

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Stuffed idli, no grinding !

 This idli is quick, filling, as it requires no soaking OR grinding, OR fermenting. 

Ingredients and Preparations 

 Rava 1 cup

curd 1 cup

water 1 cup mix well rest for 15 minutes

heat 2 tbsp oil, 

add 1/2 tsp mustard seeds

2 tsp chana dal, 

2 tsp urad dal, 

hing little

onion 1 finely chopped, 

ginger-garlic paste 1/.2 tbsp

green chili 1 finely chopped,

coriander pdr 1/2 tsp

red chili pdr 1/2 tsp

turmeric pdr 1/4 tsp

fry well, add 2 boiled mashed potatoes, salt to taste, coriander leaves 1-2 tbsp finely chopped mix well.

cool, roll into long oval shape, the size to fit into a glass

mix rava batter well, add 1/2 tsp salt 1/4 tsp baking soda mix well

grease 4 glasses well, pour 1 1/2 tbsp batter, keep the rolled masala in, cover with batter, steam for 15 minutes, remove, cool slightly, remove the edges with knife

in a pan heat 1 tsp oil,

add little turmeric pdr, 

chili pdr,

salt little, 

coriander leaves chopped little, 

fry the prepared rolls well, 

serve hot with chutney

 

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Tomato coconut raita to cool and refresh

Ingredients

Oil - 3 tbsp

Hing - 1/2 tsp

Mustard seeds - 1 tsp

Dry red chillies - 2

Urad dal - 2 tsp

Chana dal - 2 tsp

Curry leaves - a sprig

Tomato chopped - 1½ cups

Salt to taste

Coconut - 1/4 cup

Cumin - 1 tsp

Green chilli - 1

Water

Curd - 2 cups

Coriander leaves, chopped

 

Preparations

Finely chop the tomatoes.

Heat oil in a pan. Add hing, mustard seeds, dry red chillies, urad dal and chana dal; then add curry leaves. Next, add the chopped tomatoes and salt.

In a grinder, take grated coconut, cumin, green chilli, and a dash of water, and grind it into a smooth paste.

Meanwhile, the tomato is cooked. Add both the cooked tomato and the ground coconut mixture into the bowl of curd.

Add salt and coriander and mix well.

Serve it in a bowl garnished with a coriander sprig, and enjoy.       

 

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Tomato Chutney That Adds Protein To Your Breakfast Plate

 

  

Ingredients

• 4-5 tomatoes, chopped
• 3-4 green chillies, chopped
• 2 tbsp chana dal
• 1/2 cup peanuts
• 2 whole red chillies
• 1/2 tsp jeera
• 1/2 tsp coriander seeds
• 4-5 curry leaves
• 1 tbsp garlic, grated
• 1/2 tsp ginger
• 1 tbsp coriander leaves, chopped
• 1 tbsp oil
• Salt to taste

Preparations

Heat one teaspoon of oil in a pan. Add cumin and coriander seeds, sauté for two minutes, then add peanuts and lentils and dry roast lightly.

Add chopped tomatoes and green chillies to the pan and cook briefly. Onions can also be added if desired. Season with salt and red chilli powder and cook for another 2-3 minutes.

Let the mixture cool, then grind it to a smooth or slightly coarse paste using a blender or mortar and pestle.

Prepare the Tempering

Heat the remaining oil, add curry leaves, whole red chillies, and crushed garlic. Sauté lightly and pour over the chutney.

Enjoy this protein-rich tomato chutney with paratha, dal-chawal, or your favourite snacks.

This protein-packed tomato chutney is a simple and tasty way to add nutrition to everyday meals without extra effort.

 

 

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Steamed Semolina veges with Chutney

 Ingredients and Preparations

2 cups suji put in a bowl add

¾ cup curd ,  add salt

Add water little mixing well after each addition, batter should be thick, rest for 10-15 minutes

Onion 1

Tomato 1

Corn ½ cup

Capsicum

Green chilies

Chaat masala ½ tsp

Mix well

If suji batter is very thick, add more water to get thick consistency, thicker than idli batter

Divide batter into 2 parts, to 1 add green chutney, mix add 1 tsp Eno mix well

Grease a baking dish well, add the green batter, tap

Heat water in a steamer, steam the green batter for 5 minutes

In 2^nd part add Eno 1 tsp little water, mix well

On top of green batter add a thin layer of tomato sauce ,’spread the prepared vegetables all over, cover with white batter sprinkle with little red chili pdr and green coriander leaves

Steam on medium flame for 15-18 minutes.

Once steamed, remove cool and cut into slices to serve with chutney 

 1 tbsp chana dal in 1 tsp oil, fry, once golden add garlic, ginger -3 red chilies, curry leaves, 3 tomatoes chopped , add salt mix well, add water, mix, cook covered for 3-4 minutes, cool and grind with little water to a smooth chutney.

In 1 tsp oil mustard seeds ½ tsp, hing, curry leaves, put seasoning on top of chutney

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