Showing posts with label Indian Bread's. Show all posts
Showing posts with label Indian Bread's. Show all posts

Sunday, 27 September 2015

Halu Holige/Halu Obbattu/Milk Poli/Doodh Poli/Paal Poli

Halu holige is a very easy sweet dish of Karnataka.Halu mean's Milk and poli means bread.It is nothing but fried poori's soaked in payasa.This is the first holige dish which I tried when I was new to cooking as I am scared to try Bele hobbatu or Kayi holige for their lengthy procedure.Now there is a festival season going on,This is will be ideal for beginners to try for the coming festivals. 

Ingredients for Poori's:
Wheat flour-1 1/2cup
Maida/Plain flour-1/2 cup(extra  for dusting)
Water for kneading
Oil for frying

Ingredients for Kayi Halu/Gasagase Halu/Payasa:
Gasagase/Poppy seeds-2Tbsp
Grated fresh coconut - 1 cup
Dry coconut/Kobbari-1Tbsp
Cardamom pods-3-4
Jaggery-3/4cup crushed 
Water -1cup
Milk-1 1/2 cup
Ghee-1Tbsp for  serving

Method for poori's:
1.In a wide bowl, add wheat flour,maida,salt and ghee.Mix the ghee with flour with the fingers until it forms crumbly texture.
2.Now add water little by little and knead a stiff dough like Poori dough.
3.Apply ghee to the dough and keep it for 20-30 minutes covered.
4.Take a  gooseberry size dough and roll it into thin poori's of  6-7 inch diametre using maida for dusting.Dust off the excess maida  after rolling and keep the rolled poori's on a clean surface or on a news paper.
5.Heat a oil in a kadai which is big enough to fry poori's,deep fry the poori's one at a time on 
a low medium flame until they are crisp on both sides and take out on colander or kitchen 
tissue to drain out extra oil.

Method for Kayi Halu/Gasagase payasa
1.Dry roast the poppy seeds  until  poppy seeds becomes little brownish & crisps up and nice aroma comes out,leave it to cool.
2.In a mixie jar add roasted  poppy seeds ,fresh coconut,dry coconut,almonds,cardamom seeds dry grind first then add water and grind it into fine paste.
3.In a pan add jaggery and  1  cup water cook until jaggery dissolves then remove it and filter it through seive to remove any impurities.
4.Then again pour back jaggery syrup to the same pan mix the grinded paste mix well add water to thin it and cook it on a medium low flame for 5minutes.
5.Fry the cashwenuts and raisins in ghee and add to the above mixture.
6.When the payasa is boiling add 1.5cup of milk and boil for 1 to 2minutes and turn off the heat.

To Serve:
1.Fold the fried poori's  into quarters.Heat the kayi halu.
2.On a serving  plate,place the folded poori's and pour the warm kayi halu on top  along with dollop of ghee. 

1.Here for payasa I have added raisins and cashewnuts,if you don't like it you can skip it.
2.Don't soak poori's for long as it will make poori's very soggy,only pour payasa on poori just before serving.

Tuesday, 5 March 2013

Methi Paratha

Wheat flour/Atta-2cup
Besan/Chickpea flour-1/4cup
Fresh methi leaves/Fenugreek leaves-1 bunch
Chilli powder-2tsp or to taste
Amchur powder-1/2tsp
Garam masala-1/2tsp
Kasoori methi-1tsp
Salt to taste
oil for frying

1.Pluck the methi leaves from the stem,wash the methi leaves and finely chop it and keep it aside.
2.Combine the flours,chopped methi, ghee, cumin seeds, turmeric, all powder masala's and salt into a large mixing bowl.
3.Mix it until crumbles now add yoghurt,mix it well and knead a soft stiff dough using sufficient water.smear the oil and keep
it aside for 30minutes to 1 hour.
4.Divide the dough into golf ball sized portions and roll them between your palms until smooth.
5.Dust the work top or rolling board lightly with flour,Roll out each balls into a circle 7-8" diameter and 4-5 mm thick.
6.Heat a griddle or tava and cook each paratha using little oil on both sides till golden brown spots appears.
Serve hot with any side dish or simply with plain yoghurt and pickle.

Note:1.To prepare it in advance, roll out as many parathas as you like stack them layering between cling film or butter paper with each paratha's,Keep 4-5 parathas  inside the zip-lock bags or box,store them in fridge.They are ready to cook whenever you need them.
2. Suitable for kids lunch box but skip chilli powder or use less.

Mentiyasoppina Chitranna

Sending to Priya's Healthy diet event


Thursday, 2 September 2010

Channa Batura

Fine rava-1/4cup
Baking powder-1/2tsp
Oil for frying+2tbsp

Heat a oil in a kadai..
In a bowl mix  maida, fine rava,baking powder, sugar,salt and buttermilk and knead a stiff dough,if needed use little water to knead.Smear little oil on the dough and leave it aside for 2hours.Divide the dough into equal portions,roll them into balls.Roll out  bigger poori's and deep fry them on high flame till light brown on both sides.

Channa masala

Chickpeas-1 1/2cups
Onion,finely chopped -1 big
Tomatoes,finely chopped-2
Green chillies,slited-2
Ginger garlic paste
Bay leaf-1
Salt to taste
Fresh coriander for garnish
Lemon juice/Lime juice-2tsp

Wash and rinse chickpeas in a clean water for 6-8 hours or better overnight.
then pressure cook them with pinch of sodabicarb up to 2 to 3 whistles.
drain the liquid and keep it aside,reserve the liquid as well.
Heat a oil in a kadai add all the whole spices when they begin to splutter
add finely chopped onions fry them until they are golden brown in colour.
Now add gingergarlic paste,green chillies and tomatoes and sugar cook until
tomatoes are soften now add turmeric,channa masala and salt cook on a low medium flame until the gravy oozes out oil then add boiled chickpeas and 1 cup of reserved liquid,close the lid and leave it to cook for 5 minutes on medium heat.If need more liquid add more reserved liquid.Turn off the heat add lemon juice and garnish with coriander.Serve hot with batura.

Note:If you want more gravy grind fistful of boiled chickpeas,1/2 onion and 1 tomato into fine paste and add it to above mixture along reserved water.

Thursday, 18 March 2010

Rice Paratha


Whole wheat flour-1 1/4 cups

Onion -1 medium sized
Leftover rice-1cup
Red chilli powder-1/2tsp
Cumin powder-1/2tsp
Green chilli-1,finely chopped

Oil for cooking


1.Mix whole wheat flour,salt,yoghurt and ghee with water into soft dough
cover with moist cloth and keep it aside for an hour.
2.Finely chopp the onion and green chilli.
3.Mix leftover rice with red chilli powder,cumin powder,chopped green
chilli,chopped onion and salt.
4.Knead again and divide into four equal parts.make balls and press
between the palms of your hand to make pedhas.
5.Roll out the pedha into 3 inch diameter disc.
6.Stuff the rice mixture on the disc and shape it into pedha again.
7.Roll out 7-8inch diameter disc using rolling pin.
8.Heat a tawa, place the paratha over it.cook well on both sides.
9.Serve hot with fresh yoghurt and pickle.

SOURCE:Khana Khazana

This recipe goes to EFM - Parathas and Gravies / Curries Series! hosted by Srilekha