Hope everyone had a great Ugadi. So many people have seen my recipe for Bele hoLige in the last few days. I hope many people tried it out. Well, we decided to make something different this Ugadi, and made some “Sajjappa”. Sajjappa is another very traditional sweet, but not very common nowadays. I think It can be described as a cross between Coconut holige, and Fried Kadbu. You can decide for yourselves after looking at the recipe. This is my Mother’s recipe. Some people add normal, roasted rava to the coconut to make a soft sajjige, and make the sajjappa( thats how it gets its name), but my Mom always made it like below.

Ingredients-
1.Fresh grated Coconut- 2 Cups
2. Khus Khus( gasgase)- 1 Tbsp
3. Jaggery Powder- 1 1/2 cups( add more if needed)
4. Cardamom powder- 1/4 Tsp
5. A few cashews and raisins( Optional)- chopped finely
6. Chiroti Rava( fine rava)- 1 1/2 cups
7. Ghee- 1 Tbsp
8. salt- A pinch
9. Oil for frying

Method-

1) For the cover- Make a very soft dough of the chiroti rava with ghee and salt using warm water. Let it stay for a hour before using. Just before making the Sajappa, knead the dough very well once again, so that it becomes very elastic.

2)For the stuffing- Heat the coconut in a kadai. Add the jaggery, cardamom powder, dry fruits and gasgase. Stir well till all the jaggery dissolves and mixes well with the coconut. Keep stirring for a few minutes till the stuffing( we call it hoorNa) becomes like the mixture below-

3)To make the Sajjappa- Take a good lemon sized ball of the dough, flatten it into a 5 inch diameter disc. Place about a teaspoon of HoorNa( stuffing) in the middle. Close all sides with dough( like for a paratha). Make sure the stuffing does not spill out. Roll it into a small poori and deep fry in oil, on medium heat, till the outer covering is golden brown and crispy. Remove onto a paper napkin to remove excess oil.

]]> http://suruchi.wordpress.com/2008/04/08/sajjappa/feed/ 1 RH http://suruchi.wordpress.com/2008/03/30/appe-payasa/ http://suruchi.wordpress.com/2008/03/30/appe-payasa/#comments Sun, 30 Mar 2008 04:44:26 +0000 RH http://suruchi.wordpress.com/?p=127 ]]>

Ingredients-
1. Chiroti Rave- 2 cups
2. Salt- a Pinch
3. Low fat milk- 1/2 gallon
4. Condensed Milk- 1 tin
5. Cashewnuts- 10 to 12( broken into small pieces)
6. Raisins- 10 to 15
7. Ghee- 1 Tbsp
8. Saffron- a few strands, soaked in a cup of milk
9. Cardamom- 4 pods, powdered
10. Oil- To fry Pooris

Method-
Heat the milk in a thick bottomed pan. In the meanwhile, make a firm dough of the Chiroti rave, salt and a teaspoon of ghee, with luke warm water. The consistency should be like poori dough, a bit hard. Make normal sized pooris from the dough and deep fry them in hot oil till they are golden brown and very crispy. Crush the pooris into small pieces and keep them ready.

Fry the raisins and cashews in ghee and keep aside. When the milk starts bubbling add the condensed milk, saffron and cardamom powder. Stir well and add the crushed pooris. Keep stirring the mixture occasionally to avoid the milk getting burnt. Add the fried cashews and raisins. The Payasa is done when the poori pieces absorb milk and start thickening. This payasa tastes better when it is eaten after 3 to 4 hours after making it, because the poori pieces would have absorbed more milk. It tastes great if it is chilled too.

Alternate method-
If you do not have condensed milk, use 1 gallon of regular milk and 2 cups sugar. Boil the milk, on a low flame stirring occasionally, till it reduces to about 3/4 gallon. Then add the sugar, and follow the method as above.

‘HoLige’ is a very popular sweet dish made for festivals and special occassions, around India. It is called by different names like Puran Poli, Obbatu, Bobbattulu, etc in different languages.

Some people seem to think it is a sweet chapathi (because it looks like chapathi), which it is NOT. The outer covering of a HoLige is called the ‘KaNaka’ and the filling is called the ‘HoorNa’. The kaNaka should be really thin and just hold the hoorNa together. That is the most difficult part, and cannot be compared to just making chapathis.

There are certain recipes like HoLige, ChiroTi, PheNi, etc, which I consider are made best by professional cooks who make them regularly. For the amateur cook like me, a little interest, a very helpful and supportive Hubby and a lots of patience have helped learning basic cooking . It has taken 2-3 failed attempts to come to the results below, and I am sure it will improve with experience

Sometimes, after making the HoLiges, either some hoorNa or some KaNaka is left over, and each time this happens I remember what my Grandmother would say, ‘If the KaNaka is left over, a baby boy will be born in the house, and if HoorNa is left over, a baby girl will be born”. Anyone reading this willing to experiment?

Ingredients for the Hoorna-
1. Toor Daal- 2 Cups
2. Ghee- 1 Tsp
3. Turmeric Powder- a pinch
4. Fresh grated coconut- 1/2 cup
5. Jaggery- 2 1/2 cups
6. Cardamom – about 4, powdered
7. Nutmeg Powder- 1/2 Tsp

Ingredients for the KaNaka-
1. Maida- 2 cups( Traditionally Chiroti rave is used, but the dough has to be kneaded very well, then pounded well with a pestle to soften it. I have tried both, maida works fine and is less work)
2. Salt- a pinch
3. Oil- 2 Tsp

Other ingredients-
1. Ghee- For spreading on the HoLige
2. Oil- 1/2 cup, for soaking the KaNaka
3. Badam Milk- For Serving
4. Powdered sugar- For serving

Picture-1 Picture-2

Method-

For the KaNaka- First make the KaNaka, since it needs to soak in the oil for at least 4 to 5 hours to make it stretchable and elastic. It is best if it can be soaked in oil overnight, since the dough becomes really elastic. To make the KaNaka, mix all the ingredients, and make a soft dough with warm water, such that it bounces back when touched. Soak the dough in oil, knead once again in the oil, and keep ready ( Picture 1). Keep kneading the dough once in a while to make it more elastic.

For the Hoorna- Cook the Toor daal in water with the ghee and turmeric powder till it is completely cooked and very soft( Too much water can make the daal too watery, and ruin it.) The excess water drained from the cooked daal is called ‘Kattu’ used to make a delicious ‘hurNada Saaru’.

To the daal, add the jaggery powder, coconut cardamom and nutmeg powder. The jaggery makes the daal a bit watery, so it need to be continuously stirred on a low heat, till it forms one big lump. Cool the hurNa for a while.

Traditionally this HurNa is made very smooth by grinding it in a large stone mortar( rubbu- vorLu), but nowadays a small tabletop grinder comes in really handy. This can be skipped if the daal is pressure cooked completely.

To Make the HoLige-

Take a small amount of KaNka, spread it on your palm. Place a golf ball size of hurNa on it and cover it completely with the KaNka( Like for aloo Paratha). Gently pat to flatten it, and roll it with a rolling pin on a butter paper or plastic cling wrap into about 8″- 10″ circles, using plain maida for powdering if necessary. A banana leaf would be most ideal for this purpose, as it is easy to transfer on to the tava. The rest is easy. Make the HoLiges on a low flame, to avoid burning, drizzling both sides with a little ghee.

Enjoy with some ghee, warm milk and sugar powder (if you have a sweet tooth).

Each festival we celebrate has a certain special dish associated with it. For example at our home, On Ramanavami, we always have Panaka( Lemonade), Neeru majjige( Buttermilk) and Kosumbri. For Sankranthi it is Pongal, for Nagara panchami it is kucchida kadbu( Steamed Kadbu), for Ganesh chathurthi, we have Kar- kadbu( Fried Kadbu).

Similarly my In-laws, who are from Mysore, have a special sweet for Saraswathi Pooja. This is called ‘Elliyappa’, which is made with wheat. It is a bit similar to a more popular fried sweet called ‘Eriyappa’, which is made with rice.

Ingredients-

1. Whole wheat- 1 1/2 cups

2. Rice- a fistful

3. Fresh grated coconut- 1/4 cup

4. Jaggery powder- 1 1/2 cups

5. Cardamom Powder- 1/4 Tsp

6. Oil- for frying

Method-

Soak the Wheat and rice in warm water for at least 8 to 10 hours. Grind the soaked wheat and rice with coconut with very little water, to make a thick batter. Add the jaggery and cardamom powder, and mix well.

Heat the oil in a kadai. Take a small ladle full of the batter and pour into the hot oil. The batter should spread out into small plates like above. If it starts disintegrating in the oil, add a little wheat flour to the batter. Fry till the Elliyappa’s are golden brown. Remove onto a paper napkin to absorb excess oil. The Elliyappa’s should have a crispy edge and a soft center.

Recently in the past few years, there have been a lot of changes in Bangalore. Lots of hotels like ‘ Halli Thindi’, ‘Halli Mane’, etc have come up in different parts of the city. I love the concept of these hotels which serve food that are traditional, authentic, local specialties. So many of the forgotten local Karnataka favorites are being revived, and popularized , thanks to these Hotels.

One such forgotten recipe is for Haalbai. I am not sure if any version of this halwa is made in any other state, it would be great to know. Haalbai is a really delicious, traditional sweet, made with coconut or coconut milk. The other major ingredients can either be rice( Akki), wheat( godhi), or raagi.

This is the recipe for akki haalbai is as follows-

Ingredients-

Rice- 1/2 Cup

Grated coconut- 1 1/2 cups

Jaggery(Powdered)- 1 1/2 cups

Cardamom(powdered)- 4 to 5 pods

Ghee- 1 Tbsp

Method-

Soak the rice in water for 2-3 hours. Grind the coconut with the rice to a fine thick paste in a blender. Take half the ghee in a thick bottom pan. Add the coconut- rice paste, jaggery powder, and cardamom powder. Keep stirring continuously, till the paste starts leaving the sides of the pan. Add the remaining ghee. The haalbai is ready to set, when it stops sticking to the sides of the pan, and forms a smooth ball, like so-

Grease a deep dish with a little ghee, to set the haalbai. Cut into pieces after it cools down a bit. Enjoy, a little piece of tradition……………

‘Votthu Shavige’ is home made rice noodles. It is also very common in Kerala (where it is called Idiyappam), and in the neighbouring TamilNadu.

In our family, Votthu Shavige is eaten with a sweet powder called ‘Soosalu’ and ghee. It is also made into tangy Shavige bhath. Votthu Shavige is a great favorite in our family. It was made on very rare occassions, when all my Mom’s 6 sisters and families got together. It was a complicated affair, because it needed a lot of advance planning, like washing the rice, drying it, and then getting it ground in a flour mill. Then organizing a family get together, phew, that was tough. Then on the day everyone got together, making the dough, then boiling it in water, waiting for it to rise to the top, and then putting it in the Shavige press. The most difficult part was that the huge Shavige Press had to be held by 2 people, and one person had to turn it. I don’t know why it had to get so complicated:-) Well it was the most fun!!

So what is so complicated about making shavige ? Nothing absolutely, as I realized after coming to the US. My Hubby being a the ‘Shavige Monster’ encouraged me to try it here once, and it turned out to be a piece of cake. Well, he does the tough part of using the Shavige press, because the dough is very hot, and it needs physical strength. With this now a regular at home here, we only miss the family gatherings that used to come with the shavige…………..

The recipe for votthu shavige is as follows-

Ingredients( To serve 2)-

Rice Flour- 2 Cups( called Idiyappam podi in Indian grocery stores)
Ghee- 2 Tsp

Salt- 1/2 Tsp

Water- 3 Cups

For the Soosalu-

Khus khus( Gasagase)- 1 Tbsp

Jaggery( Powdered)- 3 Tbsp added according to sweetness required

White Till( Ellu)- 2 Tbsp

Cardamom- seed from 1 pod

Dry/Dessicated coconut- 1 Tbsp

For the Shavige bhath-

Mustard seeds- 1/4 Tsp

Urad Daal- 1/2 Tsp

Channa Daal- 1/2 Tsp

Curry leaves- 4 or 5

Green Chilies- 2 finely chopped

Turmeric Powder- a pinch

Fresh Coriander- 2 sprigs finely chopped

Fresh coconut- small amount for garnish

Lemon Juice- 2 tsp

Salt- to taste

Oil-1Tbsp

Method-
For the Shavige-

As I mentioned earlier, the rice flour used, should be washed, dried and then powdered. This processing can be avoided by buying ready made rice flour. This is easily available in all Indian grocery stores as Idiyappam Podi.

Boil 3 cups of water in a thick bottomed pan with 1 tsp of ghee and 1/2 tsp of salt. To the boiling water add the rice flour in small quantities, and stir continuously till it forms a stiff dough, with minimal lumps( gantu). Turn off the heat. Divide the dough into 4 parts
Take some cold water in a bowl. Take one part of the dough on a plate, smeared with ghee, knead the dough well to break any lumps which may be present. Use the cold water to dip your hands if its too hot. Follow the same procedure for all the dough.

Actually, as per the idiyappam Podi makers, the dough is ready to go. It can be pressed to make the Shavige. Me, being a little more conservative do it Mom’s way, and steam the dough like idlies for 10 minutes on an idli plate. This process cooks the dough completely, and makes it lighter.

Then take the dough in a Chakkali press, internally smeared with ghee and make the shavige. The plate with the smallest holes for making sev, can be used. This process is easier when the dough is hot. You will need a lot more physical strength to press the chakkli maker as the dough cools.

For the Soosalu-

Heat a kadai, and just heat the khus khus, till, and coconut for a minute or two.Powder all the ingredients together and mix with the jaggery powder. Enjoy the hot Shavige with Ghee and Soosalu.

For making Shavige bhath-

Make a tempering of Mustard seeds, urad daal, channa daal, asafetida, in hot oil. Add the curry leaves , green chilies, turmeric and salt. Toss in the shavige very carefully to make sure it does not completely disintegrate, and mix well. Turn off the heat and garnish with the fresh coconut and coriander. Add the lemon juice. Enjoy…………….

Its Madhwa Navami on the 15th of this month, which is the birthday of our Acharya Madhwa. One of the most common sweets made that day in Madhwa households is the ‘Hayagreeva’.

The major ingredient of this dish is Channa Daal. Avery interesting fact about Channa Daal is that it is great for diabetics. It has been shown to be one of the foods having a very low glycemic index, ie, it does not increase blood sugar levels. There are a lot of articles on the internet which talk about this, for all interested.

Ingredients-

1. Channa Daal- 1 Cup

2. Jaggery powder- 1 to 1 1/4 cup( depending on the sweetness of the jaggery)

3. Cloves- 4, just crushed once with a pestle

4. Khus Khus- 1 Tbspn

5. Raisins- a fist full

6. Cashewnuts- 10 to 15, halved

7. Cardamom Powder- powdered from 4 pods

8. Dry/Dessicated coconut- 2 Tbspns

9. Ghee- 1/2 cup

Method-

Cook the Channa daal with the cloves and just a spoon of ghee. The daal should be cooked such that it mushes up when squeezed between the fingers. In the meanwhile, just warm the khus khus and dry coconut in a kadai. Put them in a grinder and just run it once. Keep the powder aside. Fry the raisins and cashews in ghee and keep them ready.

Take a thick bottomed pan, and add just a tablespoon of water. Dissolve the jaggery in the water. Once the jaggery starts boiling, add the channa daal. Add the Khus khus and coconut powder, cardamom powder, the cashews and raisins, and then the remaining ghee. Serve hot.

Suggestion-

Thanks to Rashmi for trying the recipe and letting me know how it turned out. I would like to make a suggestion here- Its okay to add a just a very little of the water in which the daal has cooked to the jaggery, with the daal. Channa Daal absorbs too much water (anyone who has made Majjige Huli/Paladya, would have noticed how thick it gets when it is heated). Too much water can make the Hayagreeva very runny, whereas the right consistancy should be like halwa.