Neyivallapallu | Fruit Salad (Iyengar Style)

This is quick and easy healthy salad. In Iyengar tamil called Neyivallapallu. There are various types of fruits can be used. But authentic fruits are banana,apple,black & white grapes (can be added mango in the mango season and also pomegranate )This is also used for Prasada at kovil/devasthana/temples. At home during festival days make neyivallapallu for puja this is offered as prasadam. 

Ingredients

• Banana - 2 no
• White Grapes - 1 cup (Seedless)
• Black Grapes - 1 cup (Seedless)
• Pomegranate - 1/2 cup (optionl)
• Ripe Mango - 1 cup (optional)
• Dates / Karjuru - 10 no 
• Almonds / Badami - 10 no (crushed)
• Cardamon powder / Yelarshi pudi - 1/4 tsp
• Jaggery powder / Vellu pudi- 1 cup (adjust as per taste)

Method

1. Finely chopped dates/karjuru 
2. In a large bowl mix all fruits. Add dates, almonds,jaggery,cardamom powder
3. Mix well and serve 

| Copyright © Malas - Kitchen 2019 | | All rights reserved

Mavina Hannu Seekarne | Mango Seekarne | Mango Rasayanna

Mavina hannu is kannada word. Seekarne is nothing but mangoras but made up of jaggery and coconut milk. This is typical kannada sweet dish also can be called as Rasayanna. Rasayanna made out of mainly in banana this is most tasty and delicious sweet. This is also used for Prasada at devasthana/temples.

Prep Time : 10 Mins

Ingredients

• Mavinahanu/Mango pulp - 6 cups
• Thenginakayi halu/Coconut milk - 1 cup
• Ellakki pudi/Cardamom powder - 1/4 tsp
• Bella/Jaggery - 2 medium cubes (aprox 3 tbsp)
• Halu/Milk - 1 cup

Method

1. Mix coconut milk and jaggery blend into a smooth puree. Transfer into a pan
2. Then blend mango fruit or pulp add milk blend into a smooth puree
3. Mix all together lastly add cardamom powder stir well.
4. Refrigerate and serve chill or room temprature. Garnish crushed pistachios or saffron strands.

| Copyright © Malas - Kitchen 2019 | | All rights reserved |

Sakar Pongal with Kempu Kallu Sakkare (Rock Candy)

Sakar Pongal made out of kallu sakkare and jaggery. Iyengar's patent dish Pongal. This is made during the month of Dec-Jan also functions and other festives. My other Sakarpongal recipe already posted that made out of jaggery completely.

Prep Time : 10 Mins
Cook Time : 20 Mins

Ingredients

• Rice/Akki/Arashi - 1 cup (sonamasoori)
• Moong dal/Hesarubele/Paithparppu - 2 tbsp 
• Jaggery/Bella/Vellu – 3/4 th cup (adjust as per taste)
• Kallu Sakkare (Rock Sugar)  - 1/2 cup crushed (adjust as per taste)
• Freshcoconut/Thenginturi/Thenga – 1 tbsp 
• Drycoconut / vankobri thuri / Kobri – 2-1/2 tbsp 
• Ghee – 200 grms
• Cardamom powder - 1/4tsp
• Cashews – 2 tbsp pieces
• Raisins – 2 tspn

Method

1. Wash rice and Moong dal and mix them
2. Add 3 cups or more (if required)of water& Set the pressure cooker , cook until 4 whistle. Switch off and wait for pressure off

1. Take a heavy bottom pan and set it on low flame on the stove
2. Add jaggery, kallu sakkare and little bit water (1 tbsp) to the pan and let it boil & melt and become bubbles/froth
3. Add coconut and drycoconut to the pan and let it boil for 10 mins on low flame
4. Add Ghee to the pan, stir constantly
5. Add the cooked rice and moong dal to the pan stir well
6. Keep stirring on low flame for 10 – 15 mins then add cardamom powder
7. In a small pan add a 1 tsp of ghee fry cashews and raisings keep aside
8. Add them into pongal stir. Close the lid the for few mins on a low flame. After few mins stir well
9. Serve hot with ghee.

| Copyright © Malas - Kitchen 2017 | | All rights reserved |

Sweet Boondi | Boondi Sihi Kalu

This is a delicious sweet made and enjoyed on almost all occasions. They came out with good texture and taste.

Ingredients for Boondi's

• Besan flour / Gram flour / Kadle mavu - 1 cup
• Rice flour - 1/2 cup
• Baking soda - 1/4 tsp(or less)
• Water - as required
• Oil - 300 ml (to deep fry)

Ingredients for Sugar Syrup

• Sugar / Sakre - 3/4 cup
• Water  - 1/4 cup (or as required)

Method : Frying Nuts

Take a small pan add ghee then add cashews, raisins, cloves fry till cashews golden color remove and keep aside

Method : Boondi's

1. Prepare the thick batter in a bowl should be dripping consistency
2. Heat oil , pour a batter in a sieve (laddle with holes) in a hot oil and deep fry and remove drained in the paper towel. 
3. Do it for batches 
4. Add all boondis into sugar syrup then add fried nuts and  cardamom and mix well
5. Allow them to cool completely about an hour. Then mix again & store it in airtight jar/box.

Tips :
Red or Yellow food color  also can be added
Perforated laddle available in the stores





| Copyright © Malas - Kitchen 2016 | | All rights reserved

Valhapalu Sajjige | Banana Sheera/Halwa | Balehannu Sajjige

Festival Season is just around the corner! Thought to posting this simple sweet dish. Adding banana gives a nice flavor. We used to make this sweet on almost all occasions especially during SatyaNarayana Pooja and offered as prasad. Festivals is around the corner

Prep Time :  5-8 mins
Cook Time : 10 Mins

Ingredients

• Rava Coarse / Sooji  - 1 cup
• Ripe Banana - 1/2 cup chopped & mashed
• Ghee - 1/2 cup
• Dry fruits - Cashews pieces and yellow Raisins - 2 tbsp
• Kesar milk - 2 tbsp (Kesar / Saffron + warm milk)
• Water - 3/4 cup
• Banana essence - 2 drops (optional)
• Sugar - 1 cup (adjust the taste)

Method

1.  Take a large pan roast the rava in a medium flame until very light brown in color (do not overroast) transfer into a plate
2. In  a same pan roast the dry fruits in a spoon full of ghee fry till golden in color and transfer into a plate 
3. Heat same pan add water bring to boil then add mashed banana cook for 2-4 mins then 
4. Add ghee bring to boil, now add slowly roasted rava into the pan mix quickly stir continuously it does not stick to the bottom stir until rava cooked
5. Then add sugar and essence mix together stir continuously it should be thick and nice aroma
6. Then add kesar milk and dry fruits mix well 
7. Sajjige is ready to serve. 

| Copyright © Malas - Kitchen 2016 | | All rights reserved  

Pairthuparppu Payasam | MoongDal Kheer

This is a dessert made out of Moong lentils / dal prepares for all occasions and festivals. Payasam is nothing but pudding.

Prep Time : 15 Mins
Cook Time : 5-8
Mins Serve - 4

Ingredients

• Pairthuparppu / Hesarubele / Split Yellow Moong Dal - 1 cup
• Water - 3/4 cup
• Vellu / Jaggery - 1 & 1/2 cup (depends on the jaggery sweetness)
• Fresh Coconut, grated - 1/2 cup
• Elarshi pudi / Cardamom powder - 1/2 tsp
• Cashews & Raisins - 1 tbsp

Method

1.  Heat pan add pairthuparppu / lentil. Roast the lentils lightly.
2. Transfer into bowl add water and place it in the pressure cooker. Wait until 2 whistle switch off the stove. Wait for cool down
3. Take a small pan add 1 tsp of ghee and roast the cashew pieces and raisins and keep aside
4. In  a pan add jaggery / vellu bring to boil it becomes froth then add fresh coconut stirring constantly on low flame. Add cooked pairthuparppu/lentil. If it is too thick add little water(1/4 cup) bring to boil & stir. 
5. Add the cardamom powder and roasted cashews and raisins mix and stir 
6. Serve 

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Sakarposhinkayi Halwa | Sweet Pumpkin Halwa

Halwa is my family favorite sweet. The flavor and taste is similar to carrot. Can be prepare on any festivals or on normal days too. This is quite an easy recipe which is similar to other 2 halwa recipes Damrote and Carrot Halwa.

Prep Time : 10 Mins
Cook Time : 15 to 20 Mins
Serve - 4

Ingredients

• Sakarposhinkayi / Sweet Pumpkin - 1 kg (grated)
• Sakare / Sugar - 1 & 1/2 cup
• Nayi / Ghee - 3 tbsp (clarified butter)
• Elarshi pudi / Cardamom powder - 1/2 tsp
• Chiroti Rave / Fine Simolina - 2 tsp (dry roasted)
• Dry fruits ( Cashews & Raisins) - 2 tbsp 

 Method

1. Take out all the skin and grate the pumkin in the grater (i used food processor)
2. Take a heavy bottom pan add 3 tbsp water and add grated pumpkin and cook until pumpkin tender then switch off the flame.
3. Lightly squeeze out the cooked pumpkin with a spoon and drain the water in a cup.
4. Add the drained water along with 1/4 cup water & sugar to the Pan
5. Stir the sugar syrup until one string consistency
6. Then add cooked pumpkin and cook with the sugar syrup until thickness stir occasionally on low flame
7. In other side dry roast rava and mix it with halwa stir constantly it becomes thick
8. Add ghee , cardamom powder and stir again so that mix it well
9. Remove from the flame
10. Heat a small pan add 1/2 tsp of ghee roast the cashews and raisins and pour it in the halwa  and serve hot

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Thuni Thenkol

Thuni Thenkol is a typical iyengar sweet. This is very very rarely made in the special occasions. Also this dish is not prepared on normal days in the house. This is thirvidhyanam and other occasions. This is a request recipe of my viewers. Apologize for delay in posting.

  Recipe is given below 

Prep Time :  10 Mins + 4 hrs (lentil soaking time)

Cook Time : 20 Mins

Ingredients

• Ulthuparppu / Udhina bele / Black Gram  - 1 cup
• Water - 1/4 cup or Less
• Sugar powder  / Bura Sakare -1 cup
• Muslin cloth or Icing bottle or zip lock cover
• Oil  - 400ml (to deep fry)

Method

1. Wash and soak the black gram /  ulthuparppu for 4 hrs 
2. Drain out all the water and grind into a thick batter using 1/4 cup of water ( do not need to ferment the batter). The batter consistency should be thick like vada batter.
3. In the mean while blend a sugar and make a fine powder and spread it in the large plate or news paper
4. Heat oil in a pan
5. Take a muslin cloth and make a smallest hole in the middle and fill the batter close all the side and hold it tightly and make a inner circle (just like jalebi) ( I used icing bottle) and deep fry in the medium heat oil.  Remove and drained in the paper towel then apply sugar powder thoroughly.
6. Do it for batches

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Thenga Obbatt | Kai Holige

Kai (coconut) in kannada , Thenga (Coconut) in Tamil. This is a sweet dish (obattu) which has jaggery stuffing. Also known as “Kai Holige”. This is made during all types of functions and festivals. It is a little tedious process but its very delicious. It has a soft texture and jaggery and coconut sweetness. My family just loves this obattu. I made this for Diwali feast at our home.

Prep time : 30 Mins
Soaking time : 1 hr
Cook time : 45 - 1 hr

Ingredients for sweet stuffing

• Thenga / Coconut, grated / Kai thui - 2 cups
• Vellau / Bella / Jaggery -  2 (If you are using aachu ( square ) jaggery its 2 full / using undebella (round jaggery) its 3 cups, grated
• Soaked white rice / Arshi / Akki - 1/4 cup 
• Poppy Seeds / Gasgase  - 1 tsp 

Method

• Thenga/Kai/Coconut, Vellu / bella/jaggery, drian out all the water in the rice,  alltogether grind into a smooth paste in the blender 
• Transfer sweet mixture into thick pan and in the low flame cook and constantly stir it will come out thick then remove from the fire cool a bit and make a small size balls and keep aside.

Ingredients for obbatt dough  

• Chiroti rave / Sojji Rave -  1/2 kg - 500grms
• Maida / All Purpose Flour - 1/4 kg - 250grms
• Oil - 2 spoon

Method for Obbatt

• Mix dough and knead well. Keep aside for few mins. Make a medium size balls
• Roll it (size should be poori) with the help of maida flour
• In the centre put sweet mixture and cover the edges and  sprinkle gasgase / poppy seeds roll it like flat just like chapati
• Then heat the tawa place obattu roast on low flame. Cook both the side, apply little ghee / oil
• It will turn on golden color
• Repeat the same for the rest of dough balls and sweet mixture
• Serve with ghee

| Copyright © Malas - Kitchen 2013 | | All rights reserved

Aathrasu | Kajjaya

Aathrasu is a Jaggery Sweet Dish. Ideally made on festival / occasions and mostly by the Iyengar community. This is also called Kajjaya in Kannada. Tried it for the Dussehra / Navaratri Festival and it came out really delicious.

Prep Time : 20 Mins + 2days
Cooking time : 15 Mins

Ingredients

• Rice  / Aarshi / Akki - 1/2 kg
• Jaggery / Vellu / Bella 4 cup 
• Finally Chopped Coconut pieces / Thenga churu / Thengina churu - 2 tbsp
• White Sesame seeds / Valle Yell / Beli Yellu - 2 tsp
• Cardamom Powder / Yellarshi pudi / Yellaki pudi - 1/2 tsp

Method

1. Soak rice for 2 days in between change water dry it and make powder 
2. Make a jaggery syrup (like caramel), add rice flour, coconut pieces, cardamom powder and mix well on the low flame and remove from the flame & cool then 
3. Make a small balls and press it like puri size apply sesame seeds and deep fry it in the oil till golden color 
4. Serve

| Copyright © Malas - Kitchen 2013 | | All rights reserved

Manvaru Unde / Manohara Unde

Manvarth Unde is also typical iyengar sweet dish. Very rarely made sweet dish and mostly not made @ home. But I made it using my mothers help at home. This has to made using special perforated spatula / spoon. This sweet dish was also requested by many of my blog viewers. 

HAPPY GOKULASHTAMI TO ALL!!

Prep Time : 1 + hrs

Ingredients

• Black gram / Urad dal / Ulthuparappu / Udhina bele - 1/2 kg
• Godambi / Cashew pieces - 4 tbsp
• Kobri / Dry coconut small pieces - 4 tbsp
• Jaggery - 1 kg
• Cardamom powder / Elashi powder - 1 tsp
• Water little
• Oil  - 500ml (to deep fry)

Method

1. Wash and soak the ulthuparappu / Black gram for 4 hrs
2. Grind urad dal with little water. Prepare the thick  batter. Should be dripping consistency(Just like udhin vada)
3. Heat oil , pour a batter in a sieve (laddle with big holes) in a hot oil and deep fry and remove drained in the paper towel. 
4. Do it for batches and keep aside
5. Take a small pan add 1/3rd of water add jaggery pieces and bring boil well it should be medium thick consistency on low flame stirring continuously(to test the syrup is done or not : take a cup of water drop jaggery syrup and syrup should be clean come out of your hand) 
6. Take a large bowl add fried black gram / ulthuparppu kal , Pour the jaggery syrup , cashew pieces & kobri pieces to the mixture bowl and make a medium size balls quickly using riceflour (apply rice flour to your palm)
7. Shape the mixture like ladoo's
8. Do it for batches

| Copyright © Malas - Kitchen 2013 | | All rights reserved

Pineapple Sajjige / Pineapple Kesari Bhaath

Happy Dussehra to all. This is a simple sweet dish. Adding pineapple chunks gives a nice flavor. We used to make this sweet on almost all occassions. 

Prep Time :  10 Mins
Cook Time : 10 -15 Mins
Serves : 4 cups

Ingredients

• Rava / fine semolina - 1 cup
• Pineapple chunks or fresh pineapple - 1/2 cup ( i used canned)
• Kesar milk / Saffron milk - 2 tsp
• Ghee (clarified butter) - 1/2 cup
• Sugar - 2 cups (acc to taste)
• pineapple essence - 2 drop
• Cashews + Raisins - 4 tsp
• Water - 1 & 1/2 cup

Method

1. Roast the rava in a pan  and keep aside
2. Cut the fresh pineapple and cut into small pieces and heat a 1 cup water and cook the pineapple until becomes tender or store bought canned chunks also used.
3. Heat 2 tsp milk and add saffron / kesar and soak it for few minutes 
4. Heat a  large pan  add water bring into boil in a medium flame
5. Add ghee in the boiling water & bring into boil and stir
6. Add pineapple chunks with water or canned pineapple stir 
7. Add rava slowly and stir constantly so that there are no lumps ,stir until  rava cooked
8. Add sugar mix well stir constantly then add kesar milk and essence
9. Remove from the heat
10. Take a small pan heat ghee a spoon full, add cashews pieces and raisins and fry till becomes golden color
11. Pour it into pineapple sajjige / kesari bhath 
12. Serve warm 

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Kolkukattai

Kolukattai is sweet. Made up of jaggery and coconut. There are various types of filling for this and also different versions too in different parts of india. Like Modak, Kolukattai and Kadabu etc., Most of these versions are very popular in India and made on the festival of "Ganesha Chathurthi". After puja this is offered as prasadam.

There are also a savory (salted and spicy) version of this called Khara kolukattai and another called Kadabu (Deep Fried) which has a filling of Sugar & Dried Cocnut (kobri sakare). I have already posted this in my blog.

 The link :

Kadubu
Kharu Kolkukattai

Prep Time :  20 Mins
Makes : 10


Ingredients for filling

• Jaggery / Vellu / Bella - 1 & 1/2 Cup
• Coconut , grated - 1 cup
• Cardamom powder - 1/2 tsp

Method for filling

1. In a heavy bottom pan add jaggery and 2 tsp of water bring to boil then add coconut 
2. stir constantly untill becomes thick. Add cardamom powder mix well and remove from the flame.

Ingredients for outer layer

• Rice flour / Arshi mavu / Akki hittu - 2 cups
• Water - 1-1/4 cup
• Oil - 2 tsp

Method for outer layer

1.  Boil the water add oil 
2. Add rice flour slowly without no lumps use the whisk stir well and switch off the flame and cover it for 5 mins

Method for Kolukattai

1. Take a large plastic sheet and Take a small size of rice dough and press it in finger with the help of oil make small round shape and put 2 tsp of sweet filling and close the edges looks like cresent shape or any shape and keep aside
2. Do it for rest of the mixtures.
3. Take a plate and small size of banana leaf and arrange all kolukattai's and steam cook in a pressure cooker for 5 minutes (do not put weight)

Serve
Tip : If it is Jaggery too watery add a spoon of Rice flour and stir.

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Pairumavu Unde

I had made this on the occassion of Gokulashtami festival. Very simple ladoo sort of besan ladoo but made this on split Moong Dal (Lentils/Mungbean).

 Prep Time : 15 Mins
Makes : 20 Ladoos

Ingredients

• Moong dal / Pairthuparppu / Hesaru bele  - 1 cup
• Sugar - 2 &1/2 cups
• Ghee - 1/2 cup (homemade ghee (clarified butter))
• Cardamom powder / elashi / elaki pudi - 1/4 tsp
• Cashews / Kodambi - 2 tsp , crushed

Method

1. Roast the moong dal / parithuparppu  on medium flame. (do not over roast)
2. Grind parppu / dal in a mixer make a fine powder Tranfer into a big bowl
3. In the same mixer make a fine powdered sugar
4. Take a small pan heat ghee a bit add cashews switch off the flame leave for few mins.
5. In a parppu bowl add sugar and mix well add cardamom powder 
6. Add ghee evenly and mix it in the spoon and make a medium size ladoos between your palms shape into round balls but as fast as you can.
7. Cool and store it in the airtight containers.

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Sajjapa

This sweet dish is made during festivals in karnataka and my mom, who is here with me now, made it and i helped her. In the process i also learned how to make it. I would say it is a bit difficult to make. Since this is a festive season till Diwali I thought to share this all with. We love this sweet in our family.

Sajjapa Purna

Ingredients for Purna

• Rava (Upma Rava) / Rave - 100 grms
• Coconut / Thenga - 1 cup, grated
• Dry Coconut / Kobri - 1 cup
• Jaggery / Vellu - 5 cup
• Cardamom powder / Elaki pudi - 1 tsp
• Poppy seeds / Gasagase - 1/2 tsp

Method for Purna which is the filling for the Sweet Dish

• Take a large and thick pan.
• Add 1/4 cup of water
• Add Jaggery and let it boil well till it get sticky
• Then add coconut and kobri (dry coconut)
• Mix well upto 5 to 10 mix, constantly stiring
• Add rava ( do not fry the rava) , elaki powder and khuskhus (gasagase / poppy seeds) and stir constantly on low flame for 5 mins. Switch off and cool.
• This can be stored in a box and refrigerated for future use too.

Ingredients

• Maida - 1/2 cup
• Chiroti Rava / Sojji Rava - 1 cup
• Oil - 2 tbspn

Method for the Sweet Dish

• In a bowl add Maida and rave sieve well. Add oil then add a little bit of water and make it into a dough. knead for 3-4 mins.  Cover & keep it aside for couple of hours or an hour.
• Make small size balls out of the dough
• Grease the hands with oil and press the small dough balls to make it flat (same size as we make for puri's )
• Add medium size purna / sweet filling (which was prepared earlier) in the middle of the flat pressed dough
• Cover / Fold the edges so that the purna / filling is fully covered. Flat them it should be round shape
• Deep fry it in the oil till golden brown (on medium flame) 

Recipe Source : My Mom

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Badam / Almond Halwa

Badam halwa is one of the richest (both in terms of content & also the price) sweet that we used to get from the sweet shop. Hardly ever done at home in India. Mainly because of the cost involved. I prepared this for the navaratri festival. It is big process too, soak it and peel the skin etc..

Ingredients

• Badam / Almonds - 250 grms
• Milk - 1/4 cup
• Sugar - 1-1/2 cup 
• Ghee / Clarified butter - 1/4 cup
• Saffron strands - mix with warm milk

Method

• Soaked badam overnight on hot water
• Peel out the skin of the badam
• Take a mixer add almonds blend into a smooth paste using warm water little by little. (make sure consistency coarse and thick)
• Take a non stick pan heat milk  
• Add almond paste begin to cook on medium low flame. Keep stirring the badam until raw smell reduces then add saffron milk.
• Stir continuously. Add ghee first few spoons keep stirring 
• Add sugar and stir till becomes thick 
• Add ghee keep stirring until becomes halwa texture
• serve warm

Tip : Serve with warm badam halwa with vanilla ice cream.

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Rave Unde / Rava Laddu

Rave Unde is Iyengar specialty sweet of south India, India. Easy to make and prepare all special occasions.

There are two main types of measurements. Use whichever is easier.

Ingredients

• Chiroti Rave  - 2 cups / 500g
• Sugar powder - 1-1/4 cup / 180g
• Homemade ghee / Clarified butter - 1/4 cup
• Cashew chopped pieces - 2 tbsp & Green raisins - 2 tsp
• Cardamom powder / yelaki pudi - 1 tsp
• Dry coconut, grated / Kobri grated  - 1/4 cup

Method

• Roast the rava with ghee well and keep aside
• Fry cashew & raisins with ghee till turns golden brown and remove from the flame / stove 
• In the same pan add rave, cardamon powder, sugar and coconut mix well with sprinkle very little bit of milk or warm water and make a medium size unde / laddu's with your hands and cool completely (here I used warm water)
• Store it in airtight box for few weeks.

Tip : If you are not able to get laddu shape for binding use a warm water or warm milk. 

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Sakkarai Poosankai / Pumpkin Sweet

Pumpkin is nothing but squash. There are varieties of squash/pumpkin. In india normally uses only white & yellow pumpkins. Today my dish is made of yellow squash in tamil (iyengar word) it is known as "Sarkkarai Poosankai". In kannada it is called "Sihi Kumbalakai". Pumpkin seeds also we used for few of dishes. These seeds have many healthy benefits. Various kinds of dishes can be made using this like sweet, kadag puli, simple curry etc., 

This is a sweet, simple and delicious dish which does not need much time and it cooks in a minute. This pumpkin is already full of sweetness, it cooks fast and not a lot of water is needed for cooking. After making the sweet and before serving add a dash of homemade ghee on top to give it some flavour. But this you can have it hot too.

Check out the recipe below

Ingredients 

• Yellow Squash / Pumpkin - 1/2 kg
• Jaggery, grated - 1/2 cup
• Coconut, grated - 1/4 cup
• Homemade Ghee - 2 tsp

Method

• Chop the pumpkin into small pieces
• Take a heavy bottom pan. Add pumpkin and sprinkle water cover the pan and cook on low flame
• Add coconut and jaggery. Saute well till jaggery gets melt & thick
• Remove and serve hot on top of the ghee
  
  
  | Copyright © Malas - Kitchen 2009 | | All rights reserved

Garg Obbatt

Happy Diwali To All my fellow bloggers and also to my viewers.

Diwali / Deepavali (Festival of Lights) is a very fun filled popular festival all over India. Hope that everyone (those who celebrate) celebrated Diwali in a grand way. Past 3 days i have making different sweets. Today i have made a special sweet which is a very typical and special Iyengar dish. This is called “Garg Obbatt” in tamil. There are various ways of making obbattu with different ingredients. “Obbattu” is a very poplular and mostly made during marriages & other special occasions.

Of course, the source for this recipe is from my mother.

Ingredients - To Dough

• 1 Cup Maida flour
• 1/2 Cup Semolina (Sooji Rava / Chiroti Rava)
• 1 tsp Oil
• Water to knead a dough

Method

• Mix all the ingredients and knead a dough keep aside for 1 hr.

Ingredients - Sweet filling / Hoorna / Purnu

• 1 Cup Bengal gram (Chana dal / Kadale bele / Kadal Purppu)
• 1 Cup Jaggery (Bella / Gur / Vellu )
• 1 Cup Coconut (grated)
• 1 tsp Raw Rice
• 1 tsp Cardamom Powder
• 1 tsp Water

Method

• Roast the bengal gram and make a fine powder using blender & keep aside
• Take a large heavy bottom wok.
• Add jaggery + water mix well till forms to frother
• Add coconut and stir constantly till semi thick
• Add bengal gram powder stir then add cardamom powder again stir well
• Add rice, stir constantly for 10 minutes till thick on low flame then switch off the flame. Cool it

Method for Obbatt

• Take a dough & make a small balls
• Roll them like size of puri using rolling pin
• Fill the sweet inside and cover the edges of dough and roll them with the help of maida.
• Heat pan and put obbatt and fry on both the sides till done. ( Do not add oil / ghee).

Tip : To get good crispy taste you have to use chiroti rava. since that is not available here in grocery stores i have an idea for you just fry the regular semolina / rava and grind it for a while till u get nice powder then add it to the dough and continue the process

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Kobri Mitai / Coconut Burfi

Happy Dussehra to all my Malas-KitchenViewers.

Dussehra or Navarathri started yesterday. I had made this sweet for the festival. This is a well known sweet in South India. There are various kind of dussehra prepartions in india.Well in karnataka called it has Bombe (Dolls) Habba or Navarathri. My grandparents at their house used to decorate a step by step shelf with varieties of dolls. Now we miss all those precious moments.In my house I have kep only 2 dolls i.e. raja & rani. These 2 dolls were given to me on my marriage day. These 2 dolls are thought of as Goddess Laksmi and God Narayana. The the story of navaratri is knows in every part of india.This is my mother's recipe.

Ingredients

• 2 Cups grated Coconut
• 1 & 1/2 Cup Sugar (acc to taste)
• 1 tsp Cardamom Powder
• 2 tbsn Cashews small pieces
• Pure Ghee - 4 tsp

Method

• Mix well coconut and sugar in a large wok (kadai) leave for 5 to 8 mins.
• Switch on the stove. Keep stirring constantly on low flame .
• Add cardamom powder & cashwes pieces, stir until the mixture turns into a non-sticky paste.
• Add Ghee stirring constantly then
• Pour into the greased ghee plate allow it to cool and cut into a square or diamond shape
• Store it in airtight boxes.

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