Holige/Obattu ಹೋಳಿಗೆ/ಒಬ್ಬಟ್ಟು Step by Step Recipe!!!

Holige/Obattu ಹೋಳಿಗೆ/ಒಬ್ಬಟ್ಟು is one of the popular sweet in South India - Karnataka, Andhra Pradesh and Tamilnadu . Its popular and must sweet in Karnataka for festivals, weddings and functions. I prepared this for Tamil New Year in Karnataka style. My mom and dad helped me in this. Thanks a lot.

Ingredients
Chiroti Rava/Small sooji,semolina - 2 cups
Salt a pinch
Turmeric - 2 pinches
Oil - 1 cup

For Filling/Hoorna/Poornam
Toor Dal - 2 cups
Jaggery - 2cups(As per your taste)
Grated Coconut - 1 cup
Cardamom powder/Elakka - a pinch
Preparation Method - Step by Step Method

Mix Rava, turmeric, 1 tspn oil, salt with little water and form soft dough. Pour oil and leave it for 3-4 hrs.(You can do this previous day too and leave it in fridge.) Keep punching and beat it like chapathi dough.The more it rests, the obattu will be very soft.

Pressure cook toor dal to one whistle, strain the water and keep aside for rasam. Allow dal to cool. I will post this photo soon.

For Filling/Hoorna now Grind toor dal, jaggery, grated coconut and elachi powder to fine paste.  (Wash the mixie with water and keep aside this mixture for rasam)

Take a thin plastic paper grease it with oil.

Take small balls of the dough, knead it to a puri shape and fill it with lemon size hoorna.

Close all the edges turn it.

Knead with a rolling pin to form a chapathi shape slowly.

Heat a tawa/skillet, grease your hands and slowly remove from plastic sheet and put in on the tawa/skillet.

You can put ghee or oil and cook both sides till light brown.

Follow the same procedure with the rest of dough.

Delicious Holige/Obattu is ready to serve. It will be very soft because of the rava. You can eat after 2days too.

Notes - You can store the balance dough and filling in air tight container and refridge it for later use.

Rose Payasam!!!

Wish you all a very Happy Tamil New Year's Day இனிய தமிழ் புத்தாண்டு நல் வாழ்த்துகள்.

Ingredients
Basmati Rice - 1/2 cup
Milk - 1/2 lt(Any milk low fat/slim/full cream)
Sugar - 1/2 cup(Adjust sugar accordingly as rose syrup has sugar in it)
Rose Syrup - 2 tablespoons
Cashews -  1tspn(Optional)


Preparation Method
In a tall vessel, add milk and rice. Close with lid and pressure cook for about 8 to 10 whistles.
When steam goes off. Mash the rice in laddle and transfer to wide vessel.
Add the sugar, nuts and rose syrup. If its too thick add milk as required.
Allow it to boil once in low flame and blend well.


Off the stove.


Serve warm or chill.

This recipe along with Rosemilk is going off to Food Palette Pink by Akheela and Celebrate Sweets - Sweets with Rice by Priya started by Nivedita.

My next few posts will be my New Year Recipes Mangai Pachadi, Paruppu Boli/Bele Obattu and Obatt Saaru/Rasam.

Tamil New Year | Vishu | Varsha Pirappu!

Dear Readers,

Wish you all a very Happy and Prosperous Tamil New Year. April 14th 2009 Puthandu is celebrated by Tamilians across the world. People visit to temples with new clothes and see predictions in pachangam. In Kerala it is known as Vishu Kani. People keep mirror decorating it with gold jewellery and offering fruits, rice, dal, sugar, money, mango, cucumber, dry fruits at nite. You should see this first in the Morning, after seeing this Nyvediyam is prepared using these ingredients like Vadai and Kadala parappu payasam and offered to God. Boli is also prepared.

People visit family and friends.

Dishes prepared are

Arachuvitta Sambar Recipe here
Senai Kizhangu(Yam) and Vellarikka(Cucumber) Kootu. Click here for Kootu recipes.
Rasam - click here for rasam Recipes.
Paruppu Vadai -  see below for Vadai recipe.
Kadala Paruppu Payasam - click here and see below for Payasam recipes
Boli/Poli - click here and here for recipes.

Click here for Festival Menu.

Notes - There will be no onion and garlic in the Festival Menu.

This is very simple and easy snack prepared on festivals and auspicious ocassions.

Recipe for Vadai

Ingredients
Kadala Parappu(Channa dal/Bengal Gram) - 2 cups
Dry Red Chilli - 2nos (as per your taste)
Asafotida(Hing) - 1 pinch
Curry leaves - few
Salt
Oil for deep frying

Preparation Method
Soak Kadala parappu for 2 to 3 hours in water. Then in mixie add kadala parappu, dry red chilli, asafotida and salt to 2 or 3 whips (coarse) Transfer to a bowl and add curry leaves. In a kadai, heat oil in medium flame. Take vadai mixture, make small balls and press and drop in oil. Deep fry on both sides till brown.

Take it on a tissue paper.

Serve with lunch.

Recipe for Kadala Parappu Payasam

Ingredients
Kadala Parappu (Channa dal /Bengal gram) - 1/2 cup
Rice - 1 cup
Jaggery - 1 1/2 cup(as per your taste)
Elakka powder(Cardamom poweder) - 1/2 tspn
Grated coconut - 1 cup

Preparation Method

Cook rice and kadala parappu in pressure cooker. Keep more water so Kadala parappu should cook well. In a vessel keep jaggery with 1/2 cup water and let it dissolve. Filter it for mud particles. Add rice and kadala parappu with jaggery. Allow it to boil in low flame. Keep stirring. Grind grated coconut with elakka in mixie into fine paste. Mix this with the above mixture and boil well. Garnish with ghee, cashews and grapes.

Serve with Lunch.

Wishing you all இனிய தமிழ் புத்தாண்டு வாழ்த்துகள! May god shower happiness, love, success and everything in this year.

Regards,
Saraswathi