Surali Holige

This is surali holige and this can be kept for a month and used as sweet snack.

Ingredients:

Maida flour 200 grams. Chiroti rawa(very fine sooji ) 50 grams, pinch of salt , 1 table spoon vegetable  oil and water for making the covering to wrap the stuffing.(Let us call this A)

Phutani (roasted gram) powder 200 grams, brown sugar or finely powdered jaggery 200grams, 50 grams roasted and powdered khaskhas , 50 grams roasted and coarsely powdered grated coconut,  1 table spoon cardamom powder for stuffing.(Let us call this B)

Process:

  • Prepare hard dough by mixing all the ingredients under A with required quantity of water.
  • Cover it and keep aside.
  • Mix all the ingredients under B to prepare the stuffing.
  • Prepare a small ball of the dough and spread it with the help of rice flour to form a thin circular shaped chapati of about 9 inch diameter.
  • Transfer it on a preheated tawa and bake one side just for 2 minutes (since the chapatti like thing is very thin care should be taken not to over heat).
  • Turn it upside down and spread about 2 table spoons of above stuffing in the central 3 inch  strip, while on tawa.
  • Fold one side 3 inch  side over it and then the other side 3 inch portion above this.  
  • Also close the middle 3 inch opening on both the sides formed after folding the sides by pressing with dry kitchen napkin. Like a wrap.
  • Bake properly on low fire.
  • When done leave the suli holige on the dry plate to cool. 

Tips and Tricks:

  • You can use the dry grated coconut powder from the stores for this.

Typically Served With:

Any snack like vana avalakki, etc

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Yellu Holige

This is similar category to the posts above.

Ingredients

For the stuffing (Lets call this A – can you sense the doctorates in chemistry doing this ;-))

White sesame seeds 100 grams, jaggery or brown sugar 100 grams,  gram (besan) flour 50 grams and khas khas 25 grams , cardamom powder 1 tea spoon

For the cover (Let us call this B)
50 grams maida, 1 table spoon grams (besan) flour ,100 grams wheat flour, 1 table spoon oil and a pinch of salt, for the cover.

Process

  • Roast white till till golden brown and powder it.
  • Roast besan flour separately till brownish.
  • Roast khaskhas till it becomes brownish and starts crackling.
  • Powder the khaskhas.
  • Mix all the above and the cardamom powder well. This forms the stuffing.
  • Mix all the ingredients under B with required quantity of water to form a soft dough.
  • The small quantity of this is rolled in to a small circle and the required amount of the  mix (A) is put in the circle. It is wrapped and nicely sealed by pressing the edges of the circle in to a ball.
  • This ball is further rolled to the small sized circle of  about 4 to 5″ diameter by using rice flour and transferred to a pre-heated tava to roast on either side to get the  yellu holige.

Typically Served With:

Ghee!

Yenni Holige

This is another really tasty snack..I am trying to find out what is the word for Nevanakki in English. Also if we get it outside India :). If any of you know, please let me know.

 Ingredients

Maida 150 grams, Bombay Rawa (fine sooji) 50 grams, pinch of salt, two tablespoons of oil, Nevanakki (Nevani in kannada) 200 grams, jaggery (brown sugar) 75 – 80 grams, dry ginger powder about 5 -6 grams
Process

  • Add water with constant mixing to Maida, Bombay rawa, pinch of salt to form a dough of soft consistency.
  • Now to this add warm oil and knead it to form a dough. Cover it with wet cloth and leave aside. This is used to roll and wrap around the stuffing.
  • Nevani is washed with water and dried.
  • Dried nevani (also called nevanakki) is roasted in a tawa till it becomes crisp.
  • The crisp nevanakki is ground to a fine powder in a grinder.
  • This flour is mixed with ginger powder.
  • This is further mixed by hand with the powdered jaggery to form a dough like mass of soft consistency. This is used as the stuffing.
  • A small dough prepared with Maida (of the size of  table tennis ball) is rolled on a flat suface. Almost equal quantity of the soft dough like mass prepared from nevanakki is stuffed in the rolled maida and sealed to form a ball. It is then rolled on a flat platform to an elliptical shape with thickness of about quarter of an inch and size of a palm.
  • This is then fried in pre-heated oil to golden brown color.
  • This can then be kept on kitchen napkin to drain excess oil.

Tips and Tricks:

  • This will last for a week to ten days.

Typically Served With:

Ghee.

Senga Holige

Shenga Holige is another of my favourite recipes. This can also be stored for a long time. We usually make these for Sankranti. My grandfather loved to take us out for a picnic near a place where there is water on this day. We used to pack up yummy Sajji rottis, chutneys, curd rice, crisp rottis, jhunkad vadi, hesar kaal along with desserts like Shenga holige, yenni holige etc and go to Navilteertha, Saudatti, M K Hubli, Gokak etc. When the weather was too hot, we used to pack up the picnic lunch and head down to the Brindavan gardens in Karnatak university or even Someshwar. Here goes the recipe!

Ingredients: Roasted peanuts (Senga/ground nuts) 200 grams, Maida (all purpose flour) 150 grams, Bombay Rawa (fine sooji) 50 grams, jaggery (brown sugar) 150 grams, , Oil two table spoons and a pinch of salt.
Process:

  • Roasted split and cleaned peanuts are powdered in a grinder. To split and clean, put the peanuts in a deep plate and apply slight pressure with a bowl. This will split them and make the peel come off. Blow off the peel or use a “mara” to separate them.
  • The powder is mixed thouroughly with brown sugar.
  • This mixture is pound in a mortar till it becomes soft ball of soft consistency (Let us call this A).
  • Maida 150 grams, Bombay Rawa (fine sooji) 50 grams, a pinch of salt are mixed with water to form a dough of soft consistency for rolling. Two table spoon hot oil is added to the dough and kneaded well.
  • A small quantity of this is rolled in to a small circle and the required amount of the peanut mix (A) is put in the circle. It is wrapped around and nicely sealed by pressing the edges of the circle in to a ball.
  • This ball is further rolled to the small sized circle of  about 4 to 5 “diameter by using rice flour and transferred to a pre heated tava to roast on either side to get the senga holige. 

Tips and Tricks:

Be sure to bake it on tava on low fire. Keep it outside till it cools.

Typically Served With:

Ghee!
 

Hesar Undi

Hesar laddu or moong flour laddu is another of my favourites. The preparation process is exactly similar to the preparation of besan laddu. Btw, today my dad called it Amar, Akbar, Anthony day!! Coz today is Holi, Eid and Easter!! Enjoy y’all 🙂

Ingredients:

3 cups moong (hesar) flour, 2 cups powdered sugar, 1 ½ cup ghee,  1 teaspoon cardamom (elaichi) powder, 1 teaspoon milk, dry fruits – kaju and raisins.

Process:

  • Heat ghee in a kadai.
  • Add the moong flour and roast till golden brown. You should also get a nice aroma of the roasted moong.
  • Sprinkle 1 teaspoon  milk on it and allow to cool.
  • Mix the powdered sugar, cardamom powder and dry fruits.
  • Prepare laddus by sqeezing a handful of the mixture and rolling into a ball.

Red Chili Chutney (Ranjaka)

Well any native of Dharwad or Bijapur knows Ranjaka! Or the famous, aradidda khara. This is another recipe for folks who love spicy spicy food! This can be kept for 1 week at room temperature or 1 month in refrigerator.

Ingredients:

Fresh red chillies 200 grams, Garlic bulbs three (India size), Cumin seeds 20 grams, Fresh coriander chopped 50 grams, Tamarind paste 2 table spoons, Salt, Brown sugar (jaggery) to taste and Oil.

Process:

  • The fresh and cleaned chillies 200 grams are roasted on a low fire in a small quantity of oil for about 5 – 8 minutes.
  • To this all other ingredients are added and ground to a fine paste in grinder/wet grinder.
  • The paste thus obtained is transferred to a bowl and seasoned with 4 table spoons hot oil with asafetida and mustard seeds.

Typically Served With:

This hot and tasty preparation goes well  with rotti, chapatti for hot and spicy good lovers!!

Und kadabu

Und kadabu is a snack that is a specialty of north Karnataka too. This is steamed and so should not be confused with the usual kadabu. This is served with menthe – very healthy because of high iron in the menthe.

Ingredients: 1 cup Jowar flour, 1 cup wheat flour, 1 table spoon oil and salt.

Process:

  • Take water in a bowl
  • Add salt and oil and bring it to boil.
  • Add the mixture of jowar and wheat flour in small portions with rapid stirring to avoid lump formation, to obtain a solid consistency.
  • Allow to cool.
  • Transfer to a shallow pan and knead thoroughly well.
  • Prepare small balls and press gently with palm to get the shape of mini idlis.
  • Steam these in a perforated plate and serve hot with kuchida khara.

Variation

Methe Kadabu:

Material : 4 cups fresh chopped methy leaves, 2 table spoons oil, cumin seeds, asafoetida, 1 cleaned bulb garlic (India size), 1 table spoon green chilli paste and salt to taste and und kadabu from above.

Process:

  • Cut methy leaves into big pieces.
  • Clean and cut garlic in fine pieces.
  • Heat oil in  a cooking vessel and season with cumin seeds and asafoetida.
  • Add garlic pieces and allow them to turn brown.
  • Now add cut methy leaves and green chilli paste and salt to taste and allow to cook for 5 min by closing the vessel.
  • Now transfer about 15 – 20 of undkadabu to this, mix well and cook for another 10 minutes with closed lid.

Typically Served With:

Und Kadabu and Menthe is served warm as a snack.