Showing posts with label Sweet holige. Show all posts
Showing posts with label Sweet holige. Show all posts

Sunday, June 16, 2019

Carrot Holige

Holige / Sweet Chapati /Poli / Pooran Poli is a sweet dish normally done during festival, feast and marriage functions. There are many types of holige and here is Carrot Holige, done with carrot gratings and jaggery stuffed inside. The outer layer is with wheat flour and maida mix.


Carrot Holige / Pooran Poli is easy to do and yummy to eat. It fits all age group and festival will be full of colours too.
Let us see the recipe

Things needed : 

To Stuff : We call it as Hoorana or Hoorna 

Carrots : 2 to 3
Jaggery :  2 Cups. /Powdered
Rava /Semolina : 1 Cup
Salt : A pinch

To Outer layer/ We call it as Kanaka 

Wheat flour : 1 1/2 Cups
Maida : 1/2 Cup
Salt : A pinch
Turmeric Powder : A little
Oil :  3 to 4 Tablespoons

Method :

1. In a big bowl add,  wheat flour, maida, salt and turmeric powder. Mix it nicely and add required water. Prepare the dove. The texture should be soft.


2. Add 2 to 3 tablespoons of oil on the top and cover it. Leave the dough to rest for 1 hour.


3. Keep a big pan on the fire and put jaggery. Add 1/2 Cup of water and let jaggery melt completely.


4. Sieve the jaggery with siever and keep the clean jaggery aside.


5. Wash and grate carrots. Powder  6 to 8 cardamom and keep it aside.

6. Keep a pan on the fire and put cleaned jaggery. Let it get slightly thick.
7. Add grated carrots and mix it nicely. Add rava / semolina and mix it well. It starts to turn thick.


8. Add powdered cardamom. Put off the fire and shift the hoorana to a bowl. Let it cool.


9. Kneed the dough nicely and divide them in to small portions.


10. Take a small portion of the dough and spread a little by on your palm.
11. Now stuff 1 tablespoon of sweet carrot mixture and close the dough nicely bringing all the edge at the center.

12. Put little wheat flour in a big plate/bowl.
13. Now take stuffed dough and dip in dry flour and roll it slowly and make holige /round shape.


14. Keep tava on the fire and heat. Put holige on the tava and cook on both sides.


15. Holige is ready to serve.  Put ghee on the top just before serving.


16. Eating hot holige is such fun.

 Note :

The holige dough should be soft. Put oil at the end and then let it rest. Kneed the dough well. Do not put weight on roller while rolling holige. No need to use oil while rolling. Dip in dry flour and then roll it. Use of oil while preparing is optional. I have not used it.
Time : Mixing 10 Minutes + resting dough 1 hour + preparing 40 Minutes. 
Serves : 12 to 15 Holige can be prepared. 



Thursday, March 30, 2017

Rava - Jaggery -Wheat Holige (Rava Pooranpoli)

Holige/Poli/Boli/Pooran Poli what ever you call it, it is loved by almost all. People have come a long way eating Holige during festivals, feast or functions. Holige is one of the traditional dish and is a signature dish of Indians.
There are varieties of holiges which are made from different ingredients. Different places in India have different styles in preparing Holiges. They are called as in different names too. Pooran Poli in Maharastra, Boli in Tamilnadu, Poli in Kerala, holige or Obbattu in Karnataka, bobbatlu in Telugu. In Gujarathi  it is known as Vedmi.
Varieties of holiges are available in the market. Carrot holige, coconut holige, dal/bele holige, rava holige, dates holige, nuts holige, fruits holige so and so. The basic ingredients are like sugar/jaggery, maida/all purpose flour or wheat/rava etc. You can choose your own choice and prepare Holige these days. Kova/Milk content or panner also can be used and prepare  holige.
Obbattu/Holige is normally prepared during festivals like Yugadi, Deepavali, Holi and Gowri Festivals. Holige /Obbattu prepared during the marriages and celebrations like inviting Son in Law to home for the first time.
Now a days there are lots of Holige selling shops in each road and people just buy from their and add it to their menu and enjoy eating them.
Here is a Holige which is prepared using small size rava (chiroti rava), jaggery and used wheat flour for the outer layer.
It is an  healthy option to use jaggery and wheat flour.
It is very easy to prepare and you can njoy eating Holige with ghee, milk, fresh coconut milk and  fruit rasayana(mango or banana).
Let us see the recipe Now :

Things Needed :

For the Outer layer :
Wheat flour : 3 Cups
Chiroti Rava /Thin variety of semolina : 2 Tablespoons
Salt :  2 pinches
Cooking Oil : 1/2 Cup
For  stuffing :
Chiroti Rava : 2 Cups
Jaggery : 2 Cups or little more
Cardamom : 5 to 6 pods
Ghee : 1/2 Cup
Turmeric powder : 1/4 Teaspoon


Method :
1. Mix salt, chiroti rava and wheat flour with required water. Add 2 tablespoons of oil on the top and let it rest for an hour.

2. Keep water for boiling. ( 4 cups of water for 2 cups of chiroti rava).
3. Keep a pan on the fire and heat. Put 2 tablespoons of ghee. Add chiroti rava and fry on low and medium heat.
4. Fry rava till the raw smell disappear. Add boiling water and mix it nicely and let it cook for a minute.
5. Add powdered jaggery and mix it well. Let it mix well with cooked chiroti rava. Add a spoon of ghee. (Tablespoon).
6. Keep stirring till it thickens. Add the remaining ghee and cardamom and mix the  sweet content nicely.
7. Put it on a plate/tray and let it cool.
8. Divide the wheat dough in to small portions. ( 20 to 22 portions can be made).
9. Now mix the rava jaggery mixture and divide them into small portions.
10. Take a small divided portion of wheat flour and stuff a small portion of rava jaggery mixture.
11. Fold the sweet mixture in wheat flattened chapati. Give a round shape.
12. Keep a bowl of dry wheat flour by the side.
13. Keep a pan on the fire and heat. Clean it with a kitchen tissue.
14. Take a stuffed wheat dough and dip in dry wheat and roll it on chapati plank (chapati Mane).
15. Flatten as round circle. Do not put your weight or it might tare.
16. Place this rolled sweet holige on the tava and cook on both side.
17. Holige is ready to serve. Serve Hot " Rava - Jaggery - Wheat Holige " with ghee on the top.

18. Repeat the same with remaining dough and sweet rava mixture.

Here is a video of preparing Rava - jaggery - wheat Holige 

Try - comment and share...



Note :

Wheat dough should be soft and easy to roll. Adding more oil to prepare the dough and cooking holige is optional. Adding more jaggery is optional. Rolling thin/thick holige is optional.
Do not put weight while rolling
holige. It might tare. Handle the holige with slow and soft touch. Use of sugar and all purpose flour to prepare holige instead of wheat flour and jaggery is optional. (wheat and jaggery healthy option).
Time : Total time : 1 Hour 30 Minutes.
25 Holiges can be prepared. (According to the size).

Wednesday, April 13, 2016

Saura Yugadi/Vishu/Tamil New Year Day Feast

       Happy Saura Yugadi/Vishu/Tamil New Year Day to One and All. God Bless All.


Saura Yugadi is a New Year for Hindus, who follow Panchangam (Calendar),  which is created according to Solar calendar. Some part of Karnataka, Tamil Nadu (New Year ) and Kerala (Vishu ) celebrate Soura  Yugadi festival.  Normally Soura Yugadi falls on April 14 or 15th. That day will be Sankramana or Sankranti Day. (Each month Sankranthi falls on 14/15).

   In Karnataka This festival is celebrated by keeping the " Kani " in the pooja room.


In Karnataka This festival is celebrated by keeping the " Kani " in the pooja room. Kani will be arranged in a big tray or big plate by placing a Coconut, Cucumber, Fruits and Flowers. The small mirror in the front of coconut and the God's photo or statue is kept. New year panchangam/calender is also placed in the tray. This Kani should be seen first in the mirror when you get up in the Yugadi day. Then follows the oil bath and pooja. Keeping the Kani might be because to "Samarpan" (Thanking him for his generous kindness on growing the necessary things),  the things which we got in the Nature. Festival dishes are cooked and eaten with family together.
Panchangam is read after the lunch feast to know about the future happenings of the whole year. (Rains, crops etc etc).
The feast food is some payasam (mostly channa dal and cashew kheer), Tondekai /Ivy gourd/Tindora palya with raw cashew, rice, rasam and curry. Cashews are just grown and ready to crop during this time. Even the cucumber is also ready to cut. Making use of the crops which we got from the nature.We should be Thankful to God the Creator.
I have prepared my own recipes which are easy and simple and healthy.
Lets see the recipe now:
1. Southekai (Cucumber) Peel + Doddipatre Chutney
2. Tondekai (Ivy Gourd) Palya (Dry Curry)
3. Southekai Sasive (Cucumber & Mustard curry)
4. Seeme Badane & Sweet Potato Jeera Curry.
5. Channa Dal Kheer
6. Channa Dal Holige (This can be prepared on the previous Day )
7. Soft Mysore Pak
Lets see the recipe one by one

1. Southekai (Cucumber) Peel + Doddapatre Chutney.

Things Needed :
Southekai (Mangalore Southekai) Peel : 1 Cup
Dodda Patre leaves : 6 to 8
Red chilly : 5 to 6
Tamarind : a small marble size
Coconut : 1/2 Cup
Urid dal : 1 Tablespoon
Salt : to taste
Mustard, ingh, curry leaves seasoning : 1 Teaspoon
Oil : 2 Teaspoons
Method :
Keep a pan on the fire, heat and put a spoon of oil. Add a tablespoon of urid dal and fry. Add red chilly little ingh and curry leaves. Let the urid dal turn slightly golden brown. Add cucumber peel and doddapatre leaves and fry till they turn soft. Put off the fire and add coconut. Let it be cool.
Now grind this fried ingredients with little water till paste. (or your desired consistency). Add salt and grind for 10 seconds. Put this ground chutney to a serving dish and add mustard seasoning and serve. (As one of the side dish).

2. Tondekai Palya(Ivy gourd dry curry)


Things Needed : 
Tondekai (Ivy gourd) : 1/4 Kg
Coconut : 2 Tablespoons
Rasam Powder : 1 Teaspoon
Green chilly : 1
Salt : as required
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 4 to 5
Coriander Leaves : 1 Tablespoon
Tamarind pulp or lemon extract : 1 Teaspoon
Method : 
Wash and cut ivy gourd, green chilly and coriander leaves. Grate coconut and dry grind it with green chilly..
Keep a pan on the fire and add oil. Add mustard seeds and let it splutter. Add curry leaves and cut tondekai pieces. Mix it nicely and add required water. (1/2 cup). Let it turn soft. Add little turmeric powder, rasam powder and tamarind pulp. Add salt. Mix it nicely. Let all the moisture disappear. Now add dry ground coconut and mix it nicely. Put this ready tondekai palya in a serving dish and add cut coriander leaves. Palya is ready to serve.

3. SoutheKai (Mangalore cucumber) Sasive 

This is one of the side dish and served in the beginning of the lunch.
Things Needed :
SoutheKai  : 1 Cup
Mustard seeds : 1/2 Teaspoon
Green chilly : 2
Coconut : 2 Tablespoons
Ingh : a pinch
Curd/Yogurt : 1 Cup
Salt : Required
Jeera Seasoning :  Oil : 1/2 Teaspoon, Jeera : 1/2 Teaspoon, Curry leaves : 5 to 6 , Ingh : a pinch

Method :
Wash and cut cucumber (with its skin) into small pieces. Grate or cut coconut. Now grind green chilly, cut cucumber pieces, coconut, mustard seeds and little ingh. Grind it to paste consistency and remove from the mixi jar. Put it in a bowl. Add curd and required salt. Shift it to the serving bowl.
Add jeera seasoning and serve.

4. Seeme badane kai (Chayote Squash) & Sweet Potato Curry


Things Needed :
Moong Dal : 1/4 Cup
Seeme badane Kai : 2
Sweet potato : 1
Coconut : 1 Cup
Jeera : 1 Teaspoon
Green chilly : 2
Ingh : a little
Turmeric powder : a pinch
Salt : as required
Mustard seasoning : Oil :1 Teaspoon, Mustard season : 1/2 Teaspoon, Curry Leaves : 5 to 6 leaves, ingh a pinch
Method : 
Wash and remove the outer skin of seeme badane kai, sweet potatoes.
Wash and cook moong dal in a pressure cooker. Cook seeme badane kai pieces and sweet potatoes.
Grate and grind coconut with green chilly and jeera with little water.
Keep a big pan on the fire. Add cooked vegetables and moong dal. Add salt, turmeric powder and mix it well. Let it cook for 2 minutes. Add ground coconut jeera mixture to the curry. Add water if required. Mix it well and cook for 2 to 3 minutes. Shift this curry to a serving bowl and add mustard seasoning and serve.

5. Channa dal Kheer (Payasa)

Things Needed :
Channa dal : 1/2 Cup
Coconut : 1 Cup
Cardamom : 4 to 5 pods
Jaggery : 1/2 Cup
Thick Avalakki : 1/2 Cup
Ghee : 1 Teaspoon
Method : 
Wash and pressure cook channa dal (8 to 10 minutes). Wash avalakki and keep it aside.
Grate coconut and grind it nicely with cardamom. ( You can add a spoon of raw rice while grinding).
Keep a big pan on the fire and put cooked channa dal, jaggery and avalakki. Let it cook for 2 minutes. Add ground coconut and cardamom mixture and cook for another 2 minutes and put it in a serving dish.

6. Channa Dal Holige :


CHANNA - TOOR -COCONUT -HOLIGE


7. Soft Mysore Pak (It can be prepared on previous day)

Things Needed :
Channa flour/Besan/Kadale Hittu : 1 Cup
Sugar : 2 Cups (or little less)
Ghee : 2 Cups
Cardamom : 5 to 6 Pods

Method :
Melt the ghee into complete liquid form. Apply ghee to a tray or plate. Powder cardamom.
Dry roast or fry channa dal till the raw smell disappear. Powder it nicely by hand once it is cooled.
Keep a pan on the fire and put sugar and add 1/2 cup of water. Mix it nicely and stir till it dissolve nicely. Keep stirring. Sugar content starts bubble. Let it bubble for 1 to 2 minute.
Add roasted channa flour and mix it nicely. Add a little ghee and keep stirring. Add ghee in between little by little. Stir continuously till the content starts changing its colour and starts coming up.
It starts leaving the edges. Stir for  another 2 to 3 minutes. Add powdered cardamom and stir again and pour this content to a ghee applied plate. Cut according to your desired shape once it is slightly cool.
Happy Soura Yugadi to Each and Every One.

Friday, March 20, 2015

Yugadi Feast

Yugadi or Ugadi, name it self depicts, is the beginning of the year or a New Year day. Yugada Aadi or the first day of the Year. Yugadi or Ugadi derived from the Sanskrit words "Yuga" (age) "aadi"the beginning of the new age. 
Yugadi /Ugadi  is celebrated as New Year. According to Hindu Calendar (Panchangam)  which follows lunar/solar.( The calendar is written on the movement of moon Chandramana) and the calendar which followed the movements of Sun (Sauramana).
It is believed that the creator of Brahma started the creation on this day. Chaitra Shudda Padhyami of the Yugadi/Ugadi Day. Great Indian Mathematician Bhaskaracharya also states the Yugadi day as the beginning of the New Year, New month and New Day. Yugadi day sun marks a beginning of new life with plants getting new life, shoots and leaves.
Yugadi is called in different names in different parts of India .The people of Karnataka and Andra Pradesh they call as Yugadi or Ugadi for this festival. Even in Maharastra they say Gudi Padwa in Marati and Marwari or Rajastanis celebrate the festival as Thapna. In Sindh (Sindhis) celebrate as Chetu Chand, Manipuris celebrate their New Year as "Sajibu nongma pamba". In Punjab they call it as "Baisakhi". They call Puthandu in Tamil and In West Bengal it is known as Pohela Boishakhi. In Southern Part of Karnataka and Kerala April 14 or 15, the New Year is celebrated as Saura Yugadi and Vishu. Yugadi festival is celebrated as New Year even in Mauritius and Hindus of Bali and Indonesia.
The day is celebrated with taking oil bath, wearing new dresses and special poojas , having Bevu -Bella as we call in Kannada (Neem flowers or its buds and Jaggery mix). Eating bevu bella symbolizes the fact that life is a mixture of different experience (happiness, sadness, anger, fear, disgust and surprise) which should be accepted together with calm and self control mind.(equanimity). This special BEVU BELLA is called Yugadi Pachadi. Later people enjoy having feast food and visiting friends and going to temples.
These recipes are easy to prepare and light to have and one must remember that one should not overeat even on festival day. Have it as much as you want and enjoy. 
Lets see some of healthy and yummy recipes of Yugadi Festival.
1. Carrot- Cucumber Kosumbari.
Things needed :
Carrot : 1 (medium size)
Cucumber : 1 (small)
Coriander leaves : 1 Table spoon
Method :
Wash and grate carrot and cut cucumber into very small. Add cut coriander leaves and mix it well. (Adding salt is optional. I did not).
Note : You can add salt, moong dal or channa dal (soaked), green chilly, ingh and salt.  I wanted my kosumbari to be very light.
2. Tovve :
Wash and pressure cook toor dal and leave it for cooling. Keep a pan on the fire, add a tea spoon of oil, mustard seeds and jeera. Let the mustard spurt. Add ingh and curry leaves. Add cooked toor dal. (1/2 Cup will do), salt, cut green chilly, grated ginger and turmeric. Let it boil for 2 to 3 minutes. Put off the gas and shift  Toor dall Tovve to a serving dish.
Note : You can use moong dal instead of toor dal. It should be served in small quantity, since there will be many food items to eat on festival day.

3. Mango Gojju : (Menasukaai)
Things Needed :
Mango 1 small cup
Jaggery : 3 to 4 Table spoons
Ingh : a Pinch
Rasam Powder : 2 Tea spoon
Sesame Seeds : 2 Table spoons
Coconut : 2 to 3 Table spoons.
Salt : to taste
Mustard seeds :  1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Curry leaves : 5 to 6
Turmeric Powder  : a pinch
Method :
Wash and cut mango pieces. cook with 1/2 Cup water till soft. Add jaggery, turmeric powder and salt. Keep it aside. Dry roast sesame seeds till they turn slightly brown.  Grate coconut. Grind grated coconut, roasted sesame seeds and rasam powder. (Use little water). Remove from the mixi jar. Add this ground mixture to cooked mango. Add required water and mix it well. Cook for 2 to 3 minutes.
Add mustard splutter to it and serve.

Note : Do not use lots of water while cooking mango. It should be thick. Add a spoon of coconut oil. It adds to the aroma and taste.

4. Coconut Rice

Things Needed :
Cooked Raw rice : 2 Cup
Ghee : 2 Table spoons
Red chilly : 2 to 3
Cashew Nuts : Handful ( As you wish)
Curry leaves : 6 to 8
Coconut (Fresh ) : 3 to 4 Table spoons
Salt : Required.
Mustard Seeds and Urid Dal : 1/2 Tea spoon each
Method :
Keep a pan on the fire and heat. Add ghee, mustard seeds and urid dal. Add red chilly. Let the mustard splutter. Add cashew nuts. Let it change its colour. Add curry leaves. Add cooked Rice, salt and mix it nicely. Put off the gas. Add grated coconut and mix it well.
Shift to serving bowl.

5. Broken Wheat Kheer (Godhi Payasa) :
Things Needed :
Broken wheat : 1 Small cup
Jaggery : 3/4 Cup
Coconut : 1 cup
Fresh Milk : 1 Cup
Cardamom : 4 pods.
Clove : 2
Ghee : 1 Tea spoon
Cashew Nuts : 2 Table spoons  (cut in to small pieces)
Method :
Wash and cook broken wheat in a pressure cooker for 8 to 10 minutes. Grate coconut and grind with little water. Squeeze out the milk from it. ( 1 st time ). Keep this milk aside and grind the same ground coconut again with little more water and squeeze out the coconut milk (2 nd time it is thinner) and keep this separately. Keep a pan or the bowl on the fire. Put ghee and cooked broken wheat. Add jaggery and let it melt and mix it well. Add the thin coconut milk (2 nd time) and let it boil for 2 to 3 minutes Stir in between so that it  does not get burnt at the bottom. Now add the thick coconut milk and let just get mixed with boiled kheer.  Do not allow it to boil. Put off the gas. Add powdered cardamom and clove. Shift it to the Serving bowl. Add fresh milk just before serving.

Note : The broken wheat should be cooked well. Do not boil the payasam after adding the thick coconut milk. It just has to get it mixed with the Payasam. Adding more or less jaggery is optional. You must stir in between while the payasa boiling since it gets burnt very quickly.

 6. Dates Holige (Dates Pooran Poli).
Things Needed :
Dates : 1 Big Bowl.
Poppy Seeds : 2 Table spoons
Jaggery : 1 Table spoon
Wheat flour : 1 Cup
Chiroti Rava : ( small size Semolina)
Oil : 1/2 Cup
Salt : a pinch
Turmeric Powder : a little
Method :
Dee seed dates and keep it aside. Mix Chiroti Rava and wheat flour with required water and prepare soft dough. (Phulka dough consistency).  Add 2 table spoons of oil on the prepared dough and let the dough rest for 4 to 5 hours. Now keep a pan and roast poppy seeds on low flame for 2 to 3 minutes. Put off the gas and add dee seeded dates. Leave it for cooling. Dry grind this dates, 1 table spoon of jaggery, poppy seeds (gasagase) and 2 to 3 cardamom pods. (Remove the outer skin). Let it be completely powdered.  Remove from the mixi jar and put it in a bowl. Mix it well and divide the mixture in to small portion. Prepare them as ball shape. Keep it aside. Take the choroti rava dough which is kept for resting and divide them as small portion.
Take a small portion of the dough and spread on your palm and keep a date mixture and cover the dough completely. Let it be like a ball. Dip it in the dry wheat flour and roll it with roller. Keep a pan on the fire and put the rolled holige and cook on both side. Add little oil on the top of holige before you cook the other side. Remove from the pan and arrange it on a tray. Repeat the same and complete the rest of holiges.
Note : Ground dates, jaggery and poppy seeds mixture may turn bit hard. (do not use any water or milk to soften). Just press it a bit while rolling. Do not add more oil. You can use little oil while you cook holige. I have prepared small size of holige and we can have if we want one more. After having festival food you normally feel full and it is because of over eating also. So take care and enjoy your Festival Meal.
We can prepare date mixture and roasting sesame seeds and dry grind this masala earlier and get ready for the festival.

About

author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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