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.

HEALTHY RAGI HITTU PAYASA/MILLET PORRIDGE

Here comes a healthy and easy dessert not too common yet very tasty. I made this for the first time today as I was quite bored of making the traditional payasas and wanted to make something different. I was quite surprised by how such a simple preparation made of Ragi (which many do not like) turned out to be so good. It encourages me to make this payasa more often. Ragi is a health fad currently and rightly so. The use of Jaggery instead of sugar in this recipe makes this suitable for diabetic people too.

Yields: 4 cups

Ingredients

Store bought Plain ragi hittu/powder: 2 tbsp
Jaggery: 5 tbsp(powdered)
Water: 1 1/2 cup
Milk: 1 1/2
Almond/Badam powder: 1 tbsp
Cardamom powder: 1/4 tsp
Ghee: 1 tbsp
Almonds/Badam pieces: 1 tbsp

Preparation

1. Take a pan, add ghee and roast ragi powder in it for 4-5 minutes.(till it releases a flavorful aroma)
2. Add water and mix it without lumps. (if needed switch off stove and mix to avoid lumps)
3. Add jaggery, mix it and bring it to boil.
4. Add milk, badam powder, mix and cook for 1- 2 minutes.
5. Switch off the stove and add cardamom powder and mix it.
6. Garnish it with badam pieces.
7. Serve hot or cold.

Notes

1. Quantity of Milk can be increased or decreased depending on desired consistency.
2. This payasa thickens fast and doesn't need much of cooking time, since the ragi powder is already roasted. If left to cook for a longer duration, the end result will be of very thick consistency, almost halwa-like.
3. Badam powder is added for added flavour, however it is not a necessary ingredient and can be skipped too.
4. Cashewnuts can be added instead of badam pieces. I used almonds just to make it different.
5. Instead of jaggery, dates can be added to make it more healthier (soak dates for 1/2 an hour, grind by adding milk and add it at the stage when milk is added).

GOJJU AVALAKKI/HULASEHANNU AVALAKKI/TAMARIND POHA/PULI AVAL

Gojju Avalakki is another variation of Avalakki preparation made for Krishnashthami. It is a favourite among people who like slightly tangy food. This dish along with Avalakki uppittu serves as the main course for dinner on Krishnashthami. The tanginess from the tamarind with the crunch from fried groundnuts works as a perfect combination and makes this a complete dish in all sense.

You can refer to the blog for other Avalakki recipes like Avalakki payasa, Mosuru avalakki. Further you can find  Krishnashthmi special fried snacks like Uppicheede, Bellada cheede, Chakli, Tengul, Ribbon Pakoda, Thatte in this blog too.

Yield: 4 servings

Ingredients

Medium Avalakki/poha/aval: 2 cups
Tamarind: lemon sized(soak and remove pulp)
Coriander powder: 2 tbsp
Chilli powder: 3/4 tsp
Hing: 1/2 tsp
Fenugreek powder: 1/4 tsp
Turmeric powder: 1/4 tsp
Salt: as required
Oil: 3 tbsp
Mustard seeds: 1 tsp
Udad dal: 2 tsp
Chana dal: 2 tsp
Groundnut: 2 tbsp
Curry leaves: 10-15 nos
Fresh coconut: 2 tbsp

Preparation

1. Coarse grind avalakki, wash and drain water (put in a muslin cloth to remove water completely).
2. In a mixing bowl, take the avalakki and separate it properly. 
3. Add tamarind pulp, coriander powder, chilli powder, turmeric powder, fenugreek powder, hing, salt and mix all.
4. Take pan, add oil. When it becomes little hot add mustard seeds, udad dal, chana dal, groundnut and fry till golden colour.
5. Add curry leaves and avalakki mixed with spices and tamarind. 
6. Mix and fry in low flame till avalakki is separated. (approximately 20-25 minutes).
7. Once done garnish with fresh coconut.

MOSURU AVALAKKI/CURD POHA/TAIR AVAL

Mosaru avalakki is the easiest of avalakki preparations and is a quick fix meal on any fasting day. It is of more significance on Krishtashthami since Lord Krishna had a special association with Avalakki. The story of Sudama and his offering of Avalakki to Lord Krishna which was joyfully accepted by the Lord is known to all. Hence it is customary to prepare Avalakki dishes on Krishtashthami as our humble offering to the Lord.

You can refer to the blog for other Avalakki recipes like Gojju avalakki, Avalakki payasa. Further you can find recipes for Krishnashthmi special fried snacks like Uppicheede, Bellada cheede, Chakli, Tengul, Ribbon pakoda, Thatte in this blog too.

Ingredients

Medium Avalakki/Poha/Aval: 1/2 cup
Fresh curd: 1/2 cup
Salt: as required
Hing: pinch
Fresh coconut: 1 tbsp(grated)
Oil: 1 tsp
Mustard seeds: 1/4 tsp
Udad dal: 1/2 tsp
Chana dal: 1/2 tsp
Curry leaves: 5 nos
Red chilli: 1 no.
Coriander leaves: 1 tsp (chopped)

Preparation

1. Wash avalakki, add 2 tbsp of water and give it a rest for 15-20 minutes.
2. Take a pan add oil, mustard seeds, udad dal, chana dal, red chilli, curry leaves and make tempering and keep aside for cooling.
3. Take soaked avalakki, add curd, salt, hing, coconut and mix.
4. Add tempering and garnish with coriander leaves.

THATTE MURUKU

Thatte Muruku is a flat disc shaped savoury snack similar to Nippattu in shape but tastes little different. It is a Krishnashthami favourite snack but given the simplicity of ingredients and preparation one can prepare it anytime at will. This fried snack carries a little heat just like Ribbon pakoda and appeals to people who like their snacks to be spicy and hot.

You can refer to the blog for other Krishnashthmi fried snacks like Uppicheede, Bellada cheede, Chakli, Tengul, Ribbon Pakoda. Further you can find Avalakki recipes like Gojju avalakki, Avalakki payasa, Mosuru Avalakki in this blog too.

Ingredients

Rice flour: 2 cups
Fried gram dal (hurigale/pottukadale) powder: 1/2 cup
Unsalted butter: 1 1/2 tbsp
Chilli powder: 1 tsp
Seasme seeds/til/yellu: 1 tsp
Hing: 1/2 tsp
Curry leaves: 1 tsp (chopped)
Chana dal: 1 tbsp(soaked for 1 hour)
Salt: as required
Oil: for frying
Water: as required for binding

Preparation

1. Take a mixing bowl, add rice flour, fried gram dal powder, chilli powder, seasme seeds, hing, curry leaves, chana dal, salt, butter and mix without lumps.
2. Add water and make a soft dough, soft enough to make tatte/plate shape.
3. Take medium sized balls and tap to make a tatte on a muslin cloth.
4. After each tatte is made transfer it to a plate, if left for longer time it becomes difficult to remove from the cloth.
5. Heat oil(not boiling hot) and deep fry till golden brown colour.
6. At a time 4 to 5 tatte can be added to the oil. 
7. Drain excess oil, cool and store in air tight container.

UPPICHEEDE/UPPUCHEEDE

Uppu cheede is a favourite among kids owing to its size. These tiny savoury balls taste just as divine. Uppucheede and Bellada cheede are two snacks which is traditionally prepared during Krishnashtmi in our household and is believed to be among young Lord Krishna's favourite snacks.

Many people, I hear, are scared of preparing cheedes because if not done correctly then there is a risk of the cheedes bursting in oil while frying. I personally have never faced this problem. But I would suggest if you are trying this dish for the first time then use caution at the time of frying them.There is a small but important tip to follow to ensure cheedes come out well with no harm to the dish or the maker of the dish. While making the balls ensure you do not apply too much pressure. Keep the balls loosely rolled. The interior portion of the ball if pressed too tight will try to expand while cooking resulting in bursting.

You can refer to the blog for other Krishnashthmi fried snacks like Bellada cheede, Chakli, Tengul, Thatte, Ribbon Pakoda. Further you can find Avalakki recipes like Gojju avalakki, Avalakki payasa, Mosuru avalakki in this blog too.

Ingredients

Rice flour: 1 1/2 cup (store bought)
Udad dal flour: 1/4 cup (dry roasted and powdered)
Unsalted butter: 2 tbsp
White seasme seeds/til/yellu: 1 tsp
Hing: 1/2 tsp
Salt: as required
Fresh coconut: 2-3 tbsp(grated)
Water: for binding
Oil: for frying

Preparation

1. Take a mixing bowl, add rice flour, udad dal flour, seasme seeds, hing, salt, fresh coconut, unsalted butter and mix without lumps.
2. Add water and make a soft dough. (consistency should be soft enough to make small balls)
3. Make small balls and deep fry in medium flame till golden colour.
4. At a time 20-25 balls can be added in the oil while frying.
5. Once done cool and store in an air tight container.