HOLIGE

for filling

Split chickpea (chana dal) -- 1 cup
Split pigeon pea (toor dal) -- 1/4 cup (optional)
Jaggery -- 3/4 cup or to taste (grated)
Cardamom -- 3-4 (powdered)

for dough

Plain flour (maida) -- 3/4 cup
Whole wheat flour -- 1/2 cup
Turmeric powder -- 1 teaspoon
Oil -- 4-5 tablespoons(i use coconut oil)
Salt -- a pinch

Rice flour/whole wheat flour -- for dusting

Soak chana & toor dal for 2-3 hours. Pressure cook it until overcooked and very soft.

Sift both flours into a bowl. Add salt and 3 tablespoon oil to it. Rub in the oil nicely with the flour.
Now add turmeric powder and water to make a dough.(Approximately a little less than 3/4 cup water is needed.The dought should be more watery than the roti dough.)Add one more tablespoon of oil and knead the dough nicely. Keep it covered for a couple of hours.

Drain all the water and run it through a processor to make a soft paste.(optional, u can skip this step if your dal is really soft.)

Heat jaggery in a thick bottomed pan. When the jaggery melts add the dal. Stir
the mixture to prevent it from burning. Slowly the mixture will become thick and the dal is dissolved with the jaggery.

When the dal starts leaving the pan, add the cardamom powder and stir for 5-6 minutes on low flame. Turn off the heat.(When cold you should be able to form round balls from the lentils.)

Make lime sized balls from the dal mixture when it is cold.

Knead the dough nicely again. Add one more tablespoon of oil if it is sticky. Pinch out small portions of the dough and keep it in a plate dusted with either rice flour or whole wheat flour.(about a little less than half lemon)

Take the stuffing and slowly cover it with the dough.(since we are using the covering should be very thin. Strech the dough slowly over the stuffing using your palm and seal it on top.)Dust it with the flour, keep the sealed portion facing down on the rolling board and slowly roll it out into thin disks.

Cook it on a slow flame until golden brown on both sides.

Traditionally it is served with a couple of teaspoons of sugar syrup and a teaspoon of melted ghee.

KADALE MADDI

SPLIT CHICKPEA WITH JAGGERY AND COCONUT


Split chickpea (chana dal) -- 1 cup
Jaggery -- 1 cup or to taste (grated)
Coconut -- 1/2 cup (freshly grated)
Cardamom -- 3-4 (powdered)
Clove -- 1 (optional)(powdered)

Soak chana dal 2-3 hours. Pressure cook it until overcooked and very soft.

Heat jaggery and coconut gratings in a thick bottomed pan. When the jaggery melts and starts bubbling on the sides add the cooked chana dal.(It works best if the dal is still hot)


Keep stirring the mixture to prevent it from burning. Slowly the mixture will become thick and the dal is dissolved with the jaggery.

When the spoon starts falling very slowly, when left erect in the maddi, add cardamom (and clove). Give it a couple of minutes stir on a slow flame to blend the aroma of the cardamom. Turn off the heat.

Serve it with a spoonful of ghee.

MAVINA HANNINA RASAYANA

Ripe mangoes -- 2 (big)
Coconut -- 1/2 cup(freshly grated)
Milk -- 1/4 cup(optional)
Sugar -- 1/4 cup
Cardamom -- 1/4 teaspoon (powdered)


Peel and chop mangoes into small cubes.

Grind coconut to a smooth paste.

Mix all the ingredients together and serve. (Can be chilled before serving)

HALASINA BELE BUDNA

Jack fruit seeds(j. f. seeds) -- 20-25 (washed and dried for a week after removing from fruit)

Jaggery -- 1/2 cup
Coconut -- 1/4 cup (optional)
Cardamom powder -- 1/2 teaspoon

Oil to grease the griddle

Peel and pressure cook j. f. seeds until it is very soft. Remove the brown husk and powder /grind them into as smooth a powder as possible.

In a thick pan heat jaggery and coconut together until the jaggery melts. Now add the powdered j. f. seeds and keep stirring the mixture until it starts leaving the pan. (should take about 10 minutes on medium flame.)
Once done turn off the heat and cool it a bit.

Make small patties from this dough and shallow fry them on a hot greased griddle. Brown them on both sides.

Serve hot with ghee/butter.

SHAVIGE PAYASA

Vermicelli -- 1 cup
Ghee -- 3-4 tablespoons
Milk -- 2 liters (full fat)
Sugar -- 1 cup (or more according to taste)
Cardamom powder -- 1/4 teaspoon
Mixed dry fruits for garnish

Boil 1 1/2 liter milk in a thick pan and reduce it to about 1/4 th of the original quantity.

Fry vermicelli in 3 tablespoons of ghee until it turns light brown.
Pour in 1/2 liter of milk and let the vermicelli cook for 5-6 minutes. Once done add sugar,cardamom and the reduced milk to the vermicelli and cook for 2-3 minutes more.

Take 1 tablespoon ghee in a pan and roast all the dry fruits( cashew nuts, dry grapes and almonds) . Pour it over the kheer before serving.

KOBBARI HALWA

Coconut -- 2 cups (freshly grated)
Sugar -- 1 cup (more if you like it really sweet)
Cardamom -- 4-5 (powdered)

Add sugar and water in a thick bottomed vessel and stir it slowly until the sugar is completely dissolved.

Now add the coconut and mix well. Keep stirring on low flame until all the mixture becomes thick and starts leaving the bottom of the vessel.

Add cardomom powder and mix it with the burfi. Remove it from fire and Spread the mixture on a greased plate. Cut into y shape.

Cool it to room temparature before serving.

HALU PEDA

Milk (full fat)-- 1 liter (around 4 cups)
Sugar -- 1/4 Kg (1 cup)
Cardamom powder -- freshly ground from 2-3 pods


Take milk in a wide, thick bottomed pan. Heat it on medium heat.
Keep stirring the milk continuously.

If you take a thick bottomed pan then it is okay to stir it every 2-3 minutes until the milk is reduced to half the amount.

If the pan is not thick the milk will stick to the bottom and burn easily. So be careful when choosing the pan.

Once the milk is thick and about 1/2 liter in quantity, lower the heat and keep stirring the milk more often.

When the milk is reduces to 1/4 of a liter, (1 cup) (it starts to become thick and starts bubbling without forming the film on top) add the sugar and freshly crushed cardamom powder.

Keep stirring the mixture. Once the sugar is added it should be mixed continuously.

Once the mixture starts leaving the pan, upturn it on a greased (with ghee) plate. Let it cool down. Once it is of bearable temperature, make the pedas. (pedas will have a smoother finish if it is done when it is slightly warm)


You can make 15-18 medium sized pedas with 1 liter milk. It takes about 3 1/2 - 4 hours to finish making pedas.