SAKKARE HOLIGE

Yields: 5 nos.

Ingredients

For making dough(kanaka):
Maida: 1/2 cup
Chiroti rava: 1/4 cup
Ghee: 1/2 tsp
Powdered sugar: 1 tsp
Salt: pinch
Water: as required for binding

For stuffing:
Kopra/kobri/dry coconut: 1cup(grated)
Powdered sugar: 1/2 cup
Almond powder/Badam powder: 1/4 cup
Cardamom powder/elakki powder: 1/4 tsp
Ghee: 5 tsp

Preparation

1. Take a bowl and add all ingredients(for making dough) and make a soft dough by adding water. Give a rest for 2 hours. Consistency should be little harder than chapati dough.
2. Take a pan and dry roast kobri till it is golden color. Cool and grind into powder.
3. Take a bowl and add powdered kobri, almond powder, powdered sugar, cardamom powder, ghee and mix properly.
4. Now take rested dough and knead for a minute. Take small balls and roll it like a poori.
5. Take stuffing(medium sized ball) and keep in the poori/kanaka, fold the kanaka over the stuffing completely and make balls like you would for stuffed paratha. 
6. Dust the ball with maida and roll it like a chapati.
7. Roast it on the tawa (both sides) on low to medium flame by adding little ghee while roasting.
8. Once completely roasted/cooked take it off the stove and let it cool a little before you store it
9. Sakkare holige can be eaten plain without any accompaniments, or relish it with ghee and/or by pouring hot milk over it.

Notes

1. Almond powder can be skipped, but it gives good taste and color when added. If skipped then replace it with an increased amount of powdered dry coconut and sugar mixture. 
2. Resting the dough gives more smoother texture.
3. Can be stored for 10 days, so holige can be pre-made and served during festivals provided it is not kept as prasada(naivedya).

MILK MYSORE PAK

Milk mysore pak is one of the most liked sweet in our house. Normally I make it as a prasada(naivadya), as it can be quickly and easily made in large quantities. Milk mysore pak can be eaten by young and old, as its soft enough to be broken with hand.


Yields: 40 pieces

Ingredients

Besan/Chana dal flour/Kadlehittu: 1 cup
Milk: 1 cup
Ghee: 1 cup
Sugar: 2 cups

Preparation

1. Take a pan add all the ingredients and mix properly without lumps.
2. Switch on the stove and keep stirring till bubbles starts coming and the mixture does not stick to the pan.
3. Switch off the stove and pour in a greased square or rectangle plate.
4. Make marks for pieces and keep for cooling.
5. Once cooled, separate the pieces and serve.

Notes

If  you use a non-stick pan, stirring the mysore pak will be easier. 

PULSES SABJI/DAANIYA DA KOOTU

Ingredients

Kabuli chana: 2 tbsp
Dry peas: 2 tbsp
Moong: 2 tbsp
Chana: 2 tbsp
Sambar powder: 2tbsp
Curry leaves: 20 nos
Coriander leaves: 3 tbsp(chopped)
Fresh coconut: 2 tbsp(grated)
Hing: 1/4 tsp
Salt: as required
Oil: 2 tbsp
Mustard seeds: 1/2 tsp
Tamarind Pulp: 1 tbsp/ as required

Preparation 

1. Soak all pulses overnight or 7 to 8 hours. Pressure cook by adding little turmeric and salt.
2. Grind sambar powder, coconut, curry leaves,  into a paste.
3. Take a pan, on the stove and add oil, mustard seeds, hing, ground paste. Cook till paste leaves the pan.
4. Add the cooked pulses, tamarind pulp, salt, mix and cook for 7 to 8 minutes. Add water for required consistency.
5. Switch off the stove and garnish with coriander leaves.
6. Serve with roti, chapati, poori, naan or kulcha.

DHARWAD PEDA / DHULIRAM PEDA

Yields: 20 nos

Ingredients:

Plain Mava/Khova: 250 gm
Powdered sugar: 5 tsp +2 tsp 
Ghee: 4 tbsp (approximately)

Preparation:

1. Roast the mava till it changes colour by adding ghee little by little, ensuring not to make it dry.
2. Once done add sugar powder (5 tsp) and mix.
3. Add elaichi powder, mix and cool. Make balls and roll it in powdered sugar.

CHOLE

Yeields: 4 servings

Ingredients:

Kabuli Chana: 1 cup (soaked overnight)
Potato: 1 no. (medium sized)
Onion: 1 no. (big sized)
Tomato: 2 nos.(medium sized)
Jeera: 1/2 tspn
Garam masala: 1/2 tspn
Coriander powder: 1 tspn
Jeera powder: 1/2 tspn
Khas khas: 1/4 tspn
Turmeric powder: 1/2 tspn
Chilli powder: 1 tspn
Tej patta (bay leaves): 2 nos.
Salt: as required
Oil: 3 tbspn
Coriander leaves: 2 tbspn (chopped)
Lemon juice: 1 tspn
Cream: 1 tbspn

Preparation

1. Pressure cook kabuli chana(add little turmeric and salt) and potato.
2. Grind onion, tomato, khas khas into a paste.
3. Take a pan add oil. When oil heats up add jeera, tej patta stir and add the ground mixture.
4. Stir for 5 minutes and add turmeric powder, chilli powder, coriander powder, jeera powder, garam masala and little salt. Keep stirring till the paste does not stick to the pan and oil starts leaving the pan.
5. Add boiled kabuli chana and mashed potato, add water if needed. Simmer and  cook for 5 to 7 minutes.
6. Once it becomes thick add cream and switch off the stove.
7. Add lemon juice and garnish with coriander leaves.
8. Serve hot with roti, paratha, naan or kulcha.