Kayi Obbattu/Coconut Holige/Coconut Puran Poli.

Hi everyone hope you all had a great weekend...

It's almost end of the festival season...hmm have to wait another 2 months Sankranti to be here....

Today i am going to show you all know how to make "KAYI OBBATTU".

Obbattu/Holige is always made on special occasions and festivals and it's one of the most traditional and delicious dish....Kayi obbattu is usually is a Karnataka dish...

Ingredients:

Stuffing/Hoorna.

1 Cup-Shredded/Grated Coconut.
2 Tbsp-Rice.
1 Cup-Jaggery.
1/4 Tsp-Cardamom/Elachi Seeds Powder.

Dough/Covering:
1 1/2Cup-Maida/All Purpose Flour.
Oil.


2 Tbsp-Poppy Seeds(Sprinkling over the top of holige) .

Method:

1.Soak the rice for about 2 hours,drain the water and make a powder.

2.Take a heavy bottomed pan add powdered/well smashed jaggery followed by previously powdered rice,grated coconut,mix well and let it cook until it becomes thicker...keep stirring it occasionally so you don't burn it once after the hoorna/stuffing is done add elachi powder mix well and turn off the flame.

3.Take a mix bowl add maida/all purpose flour, sufficient amount of water and mix well and add about 2-3 tbsp of oil at last and let it sit for about an hour.(Do not make it hard like chappati mix,make sure the mix is little stretching and soft).

4.Take a hoorna/stuffing and make them like a balls as shown in the picture.

5.Wet your hand with oil take a small amount of dough mix and spread it evenly,place a stuffing inside it and cover it all the sides as shown in the picture.

6.Take a wax paper or aluminium foil put some oil on it spread the oil evenly on the sheet take a stuffed dough and make/press them as a roti as shown below, after you make a like a roti sprinkle some poppy seeds and press the roti again(only once).

7.Take a griddle/tava put some oil on it and once after the griddle/tava is hot transfer the obbattu on it and fry them well on both the sides.

Enjoy the Delicious Kayi Obbattu/Holige.

Chakli/Muruku.

Hi everybody...hope you all had a happy and safe Diwali.....

Today lets see how to make a yummy,crunchy and spicy traditional snack "Chakli" which is also called "Muruku" in telugu.

Chakli is a traditional South Indian Snack and is prepared during the festival seasons...As a kid i always liked festival season because i was getting all yummy snacks to eat....Chakli always tastes awesome with hot beverages like coffee and Tea.

Come on lets see how to make this yummy snack....

Ingredients:

1 Cup-Rice Flour/Akki Ittu.
1/2 Cup-Kallepappu Flour/Dalia Flour.
2 Tbsp-Melted Butter(Not Ghee).
1 Tsp-Red Chili Powder.
1 Tsp-Salt.
1/4 Tsp-Ajwain Powder/Carom Seeds Powder(Optional).
1 Tbsp-Sesame Seeds.
Oil to fry.

Method:

1.Take a mixing blow and add rice flour followed by kallepappu flour,melted butter,salt,red chili powder,carom seed powder,sesame seeds and mix well with sufficient amount of water and let this dough/mix sit for about 15 mins.

2.Now take a small amount of dough kneed it well and put it into a Chakli Maker/Muruku Maker and press them on a aluminium foil or wax paper into the shapes as shown below in the picture.

3.Take a frying pan and put the oil to heat once the oil is heat add the chakli and fry them for about 3-5mins.

Enjoy the Yummy and Crunchy Chakli.......

Menasinakayi Bajji/Jalapeno Bajji/Mirchi Bajji.

Hello everybody today let us see how to make a mouth watering snack "JALAPENO BAJJI".

Menasinakayi bajji is one of the all time favorite,yummy and spicy evening snack,you see them selling on the cartwheel everywhere in Bangalore,this is also called as Mirchi Pakoda in North India and Mirapakayi Bajji in Andhra Pradesh.

Come on let us see the ingredients we need,

10-Long green Jalapeno/Chili.

Batter:

1 Cup-Chick peas flour/Gram dal flour/Kadele ittu.
1/2 Tsp-Red Chili powder.
2 Tbsp-Rice flour.
1/4 Tsp-Baking soda.
1Tsp-Salt.
1/4-1/2 Cup- Water.

Stuffing:

1 Tsp-Vamu/Ajwain/Carom Seeds powder.
2 Tsp-Jeera/Cumin powder.
1/2 Tsp- Salt.

Oil to fry.

Method:

1.Take a mixing bowl add chick peas flour followed by rice flour,baking soda,chili powder,salt,water and mix well,mix such a way that the batter is not too thin or too thick.

2.Take a small bowl mix Ajwain/Carom seeds powder,cumin powder and salt and keep aside.

3.Take a jalapenos/mirchi cut them in as show in the picture below and remove the seeds,if you like spicy you can leave the seeds.

4.Stuff the jalapenos with the stuffing we made as shown in the picture.

5.Take a frying pan add oil,once after the oil is heat dip the jalapenos in the batter and fry them until golden brown.

You can eat them plain or with ketchup or pudina/mint chutney.



Enjoy your yummy and spicy Jalapeno/Menasinakayi Bajji.

Heerekayi/Ridge gourd dal/Tove

Hi everyone hope you all had a nice weekend,today lets see how to make....Heerekayi  tove/dal.

You can eat this dal with Rice,Chapati,Roti and also with Ragi Mudde.

Come on lets see what all ingredients do we need.,

Ingredients:

 Dal:

1-Medium size Heerekayi/Ridge Gourd.
1/2 Cup-Toor Dal.
1-Medium size Onion.
1-Large Tomato.
2-Small size Egg plant/Brinjal/Badanekayi(Optional).
2-Garlic pods.
1Pinch-Turmeric(Generous Pinch).
8 or up-Green Chili.
Goose berry size-Tamarind.
11/2 Cup-Water.
1Tsp-Oil.
Salt to taste.

Tempering:
1-2 Tbsp-Oil.
1 Strand-Curry Leaves.
1 Individual Tsp-Mustard seeds,Jeera seeds and Urad dal.
1-Garlic pod(Thinly chopped).
1-Dry red Chili.
Pinch Hing(Optional).

Method:

1.Take a small bowl wash the tamarind add some water and set aside.

2.Take a pressure cooker add washed toor dal,chopped onions,chopped tomatoes,finely chopped heerekayi,chopped brinjal,thinly sliced garlic pods,chopped green chili,turmeric,oil,water close the lid and it cook until 4-5 whistle.

3.After the cooker is cooled remove the lid add salt and tamarind juice to dal, mix well and try to mash the dal as well you can and cook with a open lid on low flame for about 5 mins,keep stirring occasionally without letting the bottom to burn turn off the stove and set the bowl aside.

4.Now take a small pan add oil once the oil is heated add mustard seeds,jeers seeds,urad dal,red chili(broken into small pieces),garlic pod(cut into small pieces),hing and curry leaves and let it fry for about a min or 2 and add this to dal right away when it's hot and mix well,now the dal is ready to serve you can eat this with rice,chapati,roti and ragi mudde.

Enjoy your Heerekayi tove/Dal.

Onion Pakoda/Eerulli Pakoda

Hi everyone...hmm soon it's going to be winter and it will be awesome if we have a something hot,spicy, crispy snack to eat during this weather and today lets see how to make a crispy and spicy "ONION PAKODAS".


Come on lets see the ingredients we need to make this yummy snack,

Ingredients:

1-Large Onion.
1/2-Cup Chickpeas flour/Gram dal flour/Kadele ittu.
2-3 Tbsp-Rice Flour.
1-Pinch of baking Soda(Generous Pinch).
6 or more-Green Chili.
Oil-For deep fry.
6-Strands of cilantro/coriander leaves.
1-Strands curry leaves.
15-20-Cashews(Optional).
Salt to taste.

Method:

1.Cut the onions,green chili into thin,long slices.

2.In a mixing bowl add onions,green chilies,finely chopped cilantro,curry leaves,baking soda,cashews,salt and mix well,to this add chickpeas flour,rice flour,2 tbsp of hot oil and mix well add 1-2Tbsp of water if only needed make sure the mix is thick not thin.

3.In a frying pan add the oil required for frying and let the oil heat for about 5 mins,once after the oil is hot now fry the pakodas,try to keep the size thin and fry on a medium heat until they are golden brown.

4.You can eat this with Ketchup.

Things to Note:

1.If you are adding Cashews soak them in the water for about 5 mins so that the cashews wont get fried before onions.

2.Add the salt before frying,because adding salt before will make water to ooze out and pokodas wont be crispy.

3.Rice flour,baking soda and adding hot oil while mixing makes the pakodas crispy.

Enjoy the spicy and crispy onion pakodas.

Heerekayi Palya/Chinese Okra Palya.

Hi everyone today lets see how to make Heerekayi/ridge gourd palya/gojju.

I was shocked to know when i was speaking to couple of my friends that they don't know that we can make palya/gojju with heerekayi.....i think their may be many people who do not know that we can make palya with heerekayi so i decided to share my recipe...

This is a simple dish which i learnt from my Mom,which goes well with chapati,akki roti,jolada roti, I personally like to eat this with rice...i hope you all like my Mom's recipe and try it...

Come on lets see what all ingredients do we need to make heerekayi palya,

Ingredients:

2-Medium Size Heerekayi/Ridge Gourd/Chinese Okra.
1-Medium Size Onion.
1-Medium Size Tomato.
1-2 Tsp-Red Chili Powder.
1Tsp-Coriander/Cilantro/Daniya Powder.
2-3 Tbsp-Oil.
1-Pinch Turmeric(Generous Pinch).
Salt to taste.
Cilantro/Coriander Leaves(Optional).

Method:

1.Take a pan add some oil once after the oil is heat add  chopped onions and fry it for couple of mins now add chopped heerekayi mix well and let it cook for about 5 mins.

2.Now add turmeric followed by red chili powder,daniya powder,salt and mix well and let it cook for another 2 mins,now add chopped tomatoes and let it cook on low flame for about 10-15 mins.

3.You can also add about one teaspoon of  ginger and garlic paste if you like.

4.Finally sprinkle some Cilantro/Coriander leaves mix well and turn off the flame.

Things to Note:

1.When you are cooking heerekayi do not close the lid initially since it oozes out too much of water close the lid once after adding all spices into it.

Enjoy the delicious Heerakayi Palya.

Onion Curry/Palya/Vanna Kujju.

Onion Palya/Vanna Kujju is a simple North Karnataka Dish and it takes 10-15 mins to make and always goes well with Chapati,Roti and Dosas.

Come on lets see what all ingredients we need and how to make it.

Ingredients:

2-Big Finely Chopped Onions.
2 Tbsp-Gram dal flour/Kadale ittu/Besan Flour.
1 Tsp-Cumin/Jerra Powder.
3-Cloves of Finely Crushed Garlic.
1-1/2 Tsp-Red Chili Powder.
1/4 Tsp-Turmeric.
1/4-1/2 Cup-Water.
1-2 Tbsp-Oil.
Salt-according to your taste.

Method:

1.Take a small bowl and make a paste of gram dal flour,cumin powder,garlic and water and keep set aside.

2.Take a pan add oil once after the oil is heat add onions and fry it for about 3-4 mins until it slightly becomes brown.

3.Now add turmeric,red chili powder,salt and mix well and let it cook for about 3-5 mins on low flame.

4.Once after the onions are cooked now add the paste of gram dal flour which we made initially mix well and let it cook for about 2-3 mins on low flame and turn off the flame.

Enjoy the delicious Onion Curry/palya with chapati/roti/Dosas.

Raita/Masarubajji

Let us see how to make raita/masurubajji.....

Raita/Masurubajji is usually served with rice dishes made with masala and extra spices...and the main ingredient here is curd/yogurt which helps in digestion...

Ingredients:

1Cup-Curd/Yogurt(thick).
1/2 Cup-Finely Chopped Cucumber.
1/2 Cup-Thinly Sliced Onions.
1-Green Chili(Optional).
1- Small Size Tomato.
1/4 Tsp-Salt.
Finely Chopped Coriander/Cilantro Leaves.

Method:

1.Take a medium size bowl add curd/yogurt,cucumber,onions,tomato,green chili,cilantro/coriander leaves and mix well.

2.You can also make a variations by adding a grated carrot,corn and also 1/4 tsp of chat masala.

Thing to Note:

Add Salt to Raita/Masurubajji just before serving....

Enjoy the Raita with your Spicy Rice Dishes it definitively make a difference....

Tomato Rice/Bath

Hi everyone,hope you all enjoyed and celebrated Navarathri....i wish all your wishes come true.

Today lets see how to make a yummy,spicy,tangy and easy tomato rice/ bath which can be prepared for breakfast,lunch or dinner you can make this dish for any meal you need,it's very simple and takes 20-25mins..

Tomato rice is South Indian dish and always tastes awesome with Raita/Masarubajji...

Come on let's see what all ingredients do we need.

Ingredients:

2 Cups- Sona Masuri/Basmati Rice.
1/2 Cup-Shelled green peas/batani.
2-3-large size Tomato.
6 or up-Green Chilies.
1/2 tsp-Ginger Paste.
1/2 tsp-Garlic Paste.
1-Medium size Onion(cut into thin slices)
1/2 tsp- Cilantro/Coriander/dania powder.
4-Cloves.
1 inch-Cinnamon.
2-3-Bay leaves.
1/4 tsp-Ground Pepper.
1 tsp-Ghee.
2 tbsp-Oil.
10-20-Chunks of Cashew Nuts(Optional).
Salt to taste.
Coriander/Cilantro leaves and Mint leaves.

Method:

1.Soak a shelled green peas in a water for about 5-6 hours/overnight/or you can use use canned,frozen or fresh green peas.

2.Wash the rice and soak it for about 15-20 mins.

3.Take a pressure cooker/heavy bottomed pan,add ghee and oil once after oil is hot add bay leaves,2-cloves and 1/2 inch cinnamon after a min add chopped onions fry it for couple of mins,now add ginger and garlic paste followed by chopped green chilies, chopped mint leaves,cashews,green peas and chopped tomatoes and cook for 5 mins.

4.Once after tomatoes are cooked now add salt,ground black pepper,ground cloves and cinnamon (2cloves and 1/2 inch cinnamon),cilantro/coriander/dania powder mix well and cook for about 2-3 mins.

5.Now add rice and add about 3-31/2 cups of water,finely chopped coriander/cilantro close the lid and cook until one whistle on pressure cooker,in a regular heavy bottomed pan close the lid put the flame on medium and cook for about 15 mins.(Make sure when you cooking on heavy bottomed pan that the lid is closed properly and flame is on low and check every 5 mins your rice but do not mix much to make sure rice is not mushy and the bottom of pan is not burnt).

6.Serve with a raita/masarubajji.

Enjoy the Spicy and tangy Tomato Rice/Bath.

Cinnamon Rolls/Cinnamon Buns

Hi everyone hope you all had a great weekend,today i am going to present one of the delicious desert "CINNAMON ROLLS"...i never thought cinnamon would be good for sweet but indeed it's awesome for sweets.....come on lets see what all ingredients we need and how to make it....

Ingredients:

Dough:

2 Cups -All purpose flour

1 Cup-Milk

2 Eggs

2 Tbsp-White Sugar

1-11/2 Tsp of dry yeast

3/4 Cup-Melted butter

1Pinch- Salt

1-Cup Luke warm water.

Filling:

3/4 Cup-Brown sugar

1/4 Cup- Melted butter

1 Tbsp- Cinnamon

Glaze:

2 Tbsp-Melted butter.

1 Cup-Powdered Sugar

1 Tsp- Vanilla Essence

3-4 Tbsp-Hot water

Method:

1.In a mixing bowl take about a 2-3Tbsp of all purpose flour,dry yeast and Luke warm water mix well and set aside for 5 mins covered with a towel..when you open a towel you see the raised mixture for this add all purpose flour,white sugar,3/4 cup of melted butter,eggs,milk,salt and mix well and try to make a dough of chapatti consistency,set the dough aside for about 2-3 hours in a warm place covered with towel.

2.After 2-3 hours you see the dough is raised and has doubled in size..beat the dough let the air out mix well and set aside for another 5-10 mins.

3.Mean while in another small mixing bowl make a filling with brown sugar,cinnamon and 1/4 cup melted butter and mix well and set aside.

4.Pat the dough in a circular shapes and spread the above filling evenly roll it up and seal the edges...cut them in a small 12-15 rolls and place it on a greased baking tray with enough gap between each rolls...cover the rolls with a towel and let the rolls raise about 15-20 mins.

5.Mean while preheat the oven at 375 Degree F for about 15 mins and now put your rolls into the oven and bake approximately for 12-15 mins until golden brown.

6.When the rolls are baking make a glaze with butter,powdered sugar,vanilla and add little by little hot water until the glaze had reached a desired consistency and spread them over a cooled Cinnamon rolls.....

Enjoy the Delicious Rolls.......