Friday, 28 October 2011

Diwali sweet----Kaai holige/kaai Obbattu/coconut filling Sweet pancake

Hello Every one..once again a Happy Diwali all of u.....

I am back with another Diwali this time i prepared different sweets for all the 3 days of Diwali...yesterday we had final day celebration with nice and heavy festive lunch and lots of crackers and Diyas in the night time....My kid was so exited for we enjoyed a lot..I hope you all do enjoy the festival..

Now coming to the sweet...its a very traditional sweet of our community in south Karnataka(a Place in India).my granny prepare this very very well....even though i like this holige..i never tried it by my this time decided to prepare this kind of holige this year (as last year I had prepared Bele (Lentil) holige) I hope you all will try this ,,,,,or many of you know this sweet.....for me this is the first time I am preparing it by my own...but don't worry..the result was very very family loved it...


For filling:

Fresh shredded coconut(of one full) or u can used the same quantity of dry coconut
Beaten rice one handful(soak in 1 cup water and drain before grinding)
Gaggery around 1/4 kg(or as per taste)
cardamon 4-5(powdered)

for cover:

Self growing flour/all purpose flour(maida) 1 1/4 cup
Turmeric 1/2 tsp
Coconut oil 1/2 cup(adjust according to requirement)
war,m water 1/4 glass to prepare dough(use only as much required)
cooking oil or coconut oil for rolling holige around 1/2 cup(I have used sunflower oil)
Silver foil sheet for rolling

How to prepare:

Sift Self growing flour and Turmeric in a bowl mix well then add 1/2 cup of coconut oil to this and mix well in hand.Once the oil is mixed with flour properly add half portion of water(from 1/4 glass) and knead the flour gently to prepare the soft dough(use more water if required).The dough should be more soft as compare to chapati dough.Do not use dry flour if it is sticky,apply coconut oil (or can use cooking oil)on your palm and knead the dough.and keep covered for 40 mins for resting.

Add the shredded coconut,and beaten rice(soaked and drained) in blender, add little (warm) water and just make coarse paste(not very smooth paste).

Take a heavy bottom pan add this paste, cardamom powder and jaggary to it

and turn on the heat(low) and cook till it will become non-sticky or when u touch it in a wet hand it wont be sticky..instead you can make balls from that(it will take apprx around 1 hour and 45 mins) you should be keep on stirring in once five mins to avoid lumps and burn of the bottom of the pan.

Then once it is done turn of the heat and keep aside to get cool..(it may takes 30 mins to 40 mins)...

Once it is cool...make around 15-16 equal parts of balls from this.....

Take out the covering dough and knead it for 2-3 mins by applying oil to your palm and make 15-16 balls from this dough also(keep this balls in a greased plate)

(even though the above looks bigger in size in the picture,this balls will almost half the size compare to filling balls).

Take a small dough ball(made for covering) flatten it by hand,keep big dough ball(made for stuffing) in the middle and cover with the outer portion dough and prepare holige ball covered with stuffing(apply oil to ur fingers while preparing this).

Now apply oil on the silver foil, keep a holige ball(apply on top of the ball)

and roll it gently and care fully. Otherwise it will stick everywhere or the filling will come outside and will become mess.(Roll as big as normal roti).

Heat tava in medium flame, Once it is hot transfer the holige(along with the foil sheet) on tava, and slowly take of the sheet carefully(so that u can use the same sheet for the next holige) and turn on the other side(here also you should be very care full ). and again after 30-35 seconds turn on the other side.Like this once both sides are cooked properly transfer it on a plate.......Kaai Holige is ready ...

Ready for pooja....

.....once it is completely in a big flat bottom container(u can also store this container in fridge for long stay)it will stay till 2 weeks...


Transfer one or two holige in a serving plate melt ghee(clarified butter)(or u can use with out melted ghee) sprinkle 1 or 2 tsp on top of the holige and serve ..usually this sweet will be served during festive lunch as main sweet....

Tuesday, 25 October 2011

Saate...A South Indian sweet for Diwali...

I Wish all of you a very happy DIWALI...................May all your life full with lots of lights always........

Here comes my sweet on the special occasion.....

Actually this is my fav sweet before marriage my dad use to bring this sweet especially for me....yummy saate.... and i never knew that i could be able to prepare this in my kitchen.......thanks to Vani from RECIPE WORLD...who made to prepare this.....

When I saw this recipe in her blog...I was so happy ..because i can prepare my fav sweet at home only...but i was not very sure that weather i will be able to do this as like that or not........

Finally I tried this for Diwali......and u beleive me or not it was so nice..I felt so happy and proud that i could be able to make it.....thanks again to Vani....please Visit her blog(

She has got lots of yummy and treditional nice recipes.....

so here is the recipe....I have made very very miner changes accordingly...apart from that i have used the same method as she has mentioned in her blog.....

All purpose flour (maida) 2 cups
pure Ghee/Clarified butter(or also u can use dalda but i have used ghee) - 1/4 cup
Icing Sugar - around 1 3/4 cups
Pinch of salt
warm Water
Oil for deep frying
Silver Foil paper(u can also use a Nylon cloth as mentioned in original recipe)

Mix all purpose flour, salt and ghee in a mixing bowl nicely.

Now Add water little by little and knead non sticky dough(as like rooti dough).Rest it for 10-15 mins by covering it with a thin plastic sheet.

Now divide the dough into 2 parts.take one portion of the dough and roll in circle shape(similar to rooti)
Fold it twice and you will get a triangle shape.

Roll it again like chapathi and fold it.

Repeat this for at-least 13 - 14 times(for lots of layers inside).

Finally, roll it into 1/2 to 3/4 inch thick and cut into circle by using cookies cutter.
Repeat the same producer for the rest of the dough...once u finished...(Prick the circles with a fork for best results)

Heat oil in a deep bottom pan. Deep fry the Saate on lower medium flame till it is golden and crispy both the side(for around 10-15 mins)
Transfer the deep fried Saate onto a tissue paper to absorb the excess oil if required(mine was not oily) and keep aside to cool down.

Mean while add around 1/4cup(add little more if required) water to the Icing sugar mix well and bring to boil(for glazing). Prepare a thick sugar syrup.keep in to get cool bit.

Now arrange the deep fried saate on a silver foil paper.Pour around 1-2 spoons of warm sugar syrup(not too hot) on the top of each Saate and spread it little-bit.

Keep aside till the sugar syrup is settled and crystallized,then take out the the saate from foil sheet and its ready to serve..

Wednesday, 19 October 2011

Goobi Manchurian,,

Goobi Manchuri is one of our fav street food.....before marriage i was the one who use to prepare this goobi manchuri at mom and other's use to help me on the was gr8 fun to prepare anything at that time...we all get together and prepare,,,,now of course i am all alone to prepare,,but we love to eat together with lots of fun......

medium sized cauliflower 1
All-purpose flour/maida 2 TBSP
Cornflour 2 TBSP
Rice flour 1/2 TBSP(optional)
chilly powder 1/2tsp
corinder powder 1/2tsp
Ajinomoto 1/4tsp(optional)
salt 1/2tsp
turmaric powder 1/4tsp
approx a little less than 1/2 cup warm water

For Manchuri :

White onion,1/2 cup finely chopped,
Green chilly 2, finely sliced
Finely minced garlic 1 1/2 TBSP
Finely sliced ginger 1/2 TBSP
Green chilly 2 finely chopped
Soya sauce 2 TBSP
Green chilly sauce 1 TBSP
Vinegar 2 TBSP
Tomato sauce 3 TBSP
salt as required
Cooking oil 1 1/2 TBSP
Coriander leaves 1 TBSP finely chopped
oil for deep frying in a heavy bottomed pan.


Cut the cauliflower into florets, place in salted warm water for 10-12 mis, drain and keep aside.

In a bowl, mix All purpose flour, cornflour, rice flour, salt, turmeric,chilly powder, coriander powder, ajinomoto and water to make a thick paste. Dip the washed and drained florets into the batter and keep it for 1/2 and that each floret is well coated with the batter.

Keep the oil pan on heat...once hot dip each floret separate in the hot oil. Do not crowd the pan. Reduce flame and deep fry till the gobi is almost cooked. Increase the flame towards the end of the cooking process and fry the gobi till it turns golden brown. Remove onto absorbent paper and keep aside.

Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
Add the chopped onions and stir fry on high for 3-4 mts, constantly tossing them.

4 Reduce to medium heat and add soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
5 Add the deep fried gobhi and combine.

Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped coriander leaves. and serve hot.

Serve with tomato ketchup ...........yummy..