Kobri Obattu

Kobri Obattu is just like dry coconut sweet pancake but it is crispy and good for health too there is not much of oil/ghee in it . This word is derived from kannada. The recipe for this is quite easy & simple . It is also one of my favorite sweets . This sweet usually made during festivals. You can store this for more than a week in the airtight containers. This sweet can be had any time, just as snacks during tea time or also can be served as a dessert after lunch / dinner. 

Ingredients for kobri Sakare / Coconut Mixture

• 1 cup Dry grated coconut
• 1/2 cup Sugar Powder
• 1 tsp elachi / Cardamom powder

Ingredients for obbattu dough

• Maida flour - 1/2 cup
• Chiroti Rave - 1/4 cup
• Vanaspati Ghee or Butter - 5 tbsp
• Pinch of Turmeric

Method of kobri sakare

• Fry coconut a bit. cool itadd sugar powder & elachi powder mix well and keep aside

Method for dough

• Mix the above dough ingredients. Sieve the dough well it just chapati
• And make a small dough balls

Method for Obattu

• Roll it (size should be poori) with the help of maida flour
• In the centre put 2 tsp of kobri sakare mixture and cover the edges and roll it flat
• Then heat the tawa place obattu roast on low flame. Cook both the side
• It will turn on golden color
• Repeat the same for the rest of rolls
• Cool it and keep it in the air tight containers

Tip : To Crispy Obattu : Sieve well for 10 to 15 butter or dalda ghee and sugar and pinch of turmeric add 1/4 cup of chiroti rava (Small sooji rava) sieve well and add flour again sieve well and keep aside for 2 hrs and make obattu see the above instructions.

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Dhamrote

Dhamrote is a sweet dish (White Pumpkin Halwa).

For my blog’s anniversary i am posting a special iyengar sweet. This is a very popular in southindia.

Ingredients

• 1 Kg Pumpkin
• 150 grm Sugar
• 1 Cup Ghee (homemade)
• 1/4 Cup Kova / Khoya
• 1 tsp Cardamom Powder
• A pinch of Kesari / Saffron
• Cashews and Raisins - as per req

Method

• Peel the skin, grate pumpkin, & Pressure cook (No adding water)
• Take a heavy bottom pan , Add pumpkin & cook it for few miniutes directly
• Then add sugar bring to boil (until sugar syrup evaporates )
• Add ghee again boil
• Add kova stir well. Halwa should be thick
• Add kesari / safforn (dialute in the warmwater or milk).
• Add cardamom powder. Stir well & switch off the flame
• Heat 1 tsp ghee in the small pan. Fry cashews and raisins
• Garnish halwa

Note : Some people use 2 tsp chiroti rava (dry fry) for more thickness.



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Rice Kesari Baath | Thirupalyani

This is one of the most popular in Iyengar sweet. In kannada we call it as Shalya Anna. Thirupalyani is a Iyengar word.

• 1 cup Rice
• 4 cups Milk + Water 2:2
• 2 & 1/2 cup Sugar
• 1/4 cup water (For sugar syrup)
• 1/2 Cup Boiled Milk
• Pure Ghee - 1/2 cup
• 1/2 tsp Cardamom powder
• Kesari / Safforn a pinch (Dilute in the 1 tsp milk)
• Dry fruits (Cashews, Raisins)

Method

1. Rince the rice and add milk + water to the rice soak for an hour and place it in the pressure cooker leave it for 4 whistle.
2. Make a sugar syrup. Add sugar and water into the heavy bottom pan boil it well and one string consistency then add milk stir
3. Add ghee in that sugar syrup again boil it for 2 - 3 seconds
4. Add rice stir well . Stir constantly on low flame .
5. Add kesari / Safforn mix well
6. Add cardamom powder stir. Switchoff the flame
7. Heat 1 tsp ghee into the pan add cashews, raisins fry and pour it into the rice sweet

Recipe source : My mom


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Shankar Poli

Shankar poli is very popular in karnataka (type of snack).

Its made in two varities sweet and salt. I am publishing the Sweet Shankar Poli recipe

Ingredients

• 2 cup Maida
• 1 cup Water
• 1 cup Sugar
• 1/2 cup Ghee (Dalda) or butter ( i used butter)

Method

• Dilute sugar in the water for 4 hrs
• Take a bowl add maida, ghee or butter and diluted sugar syrup
• Mix well and make a soft dough (Just like chapati dough)
• Take the small ball of the dough and make a round with the help of maida and using rolling pin
• Cut the diamond shape with the knife or anyother designer cutter
• Deep fry in the oil
• It is stored for one or two weeks in the airtight containers

Ready to serve with tea or coffee.
Recipe Source : My Mom

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Appu (Khajaya)

Saturday we had vishnu deepam (Anne pandgai) I have made Appu(Khajaya)

Ingredients

• 1 Cup Rice
• 1/4 Cup Grated Coconut
• 2 Cup Jaggery
• Cardamom powder - 1/2 tsp
• Water
• Oil for deep fry

Method

1. Wash and soak the rice for 3 to 4 hours
2. Grind the rice, coconut and jaggery using a bit of water
3. Add cardamom powder mix well
4. Heat Oil in a Wok.
5. Add a spoon of batter to the Wok and deep fry

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Shavige Paysam

HAPPY DEEPAVALI TO EVERY ONE

Ingredients for Paysam

• Semiya / Shavige - 1 cup
• Sugar - 3/4 cup
• Milk - 1 & 1/2 cup
• Kesar / Kesari a pinch
• Cashews & Raisins - 1 tsp each
• Cardamom powder - 1/2 tsp
• Ghee - 1 tsp

Method

• Heat ghee in the pan fry semiya till light golden color
• Add milk in to semiya boil till soft in the low flame
• Add sugar bring to boil till sugar dilute
• Add kesar and cardamom powder mix well. switch off the hob
• Heat ghee in the pan fry cashews and raisins pour it into the paysam
• Serve hot

| Copyright © Malas - Kitchen 2007 | | All rights reserved

KadalaParapu Paysam and Pytamparapu Kosambari

Today's Special
Ingredients for Pytamparapu Kosambari

• Pytamparapu / Moong dal - 1 cup
• Coconut - 1/4 cup
• Salt to taste
• Lemon juice - 1 tsp
• Asafoetida / Hing - 1/2 tsp
• Chana dal - 1 tsp
• Green chillies - 2 to 3
• Coriander leaves - 1 tsp
• Oil - 2 tsp

Method

• Wash and soak moong dal for 1 or 2 hrs. Drained
• Add coconut, salt and lemon juice
• Heat oil in a pan add mustard seeds allow to splutter
• Add chana dal, hing, chillies fry them and add it into the moong dal mixture
• Add coriander
• Mix them all and serve

Ingredients for KadalParapu Paysam

• Kadalparapu / Chana dal / Bengal gram - 50 grm
• Jaggery - 1 cup
• Coconut - 1 cup
• Cardamom powder - 1 tsp
• Cashews and Raisins - 1 tsp each
• Ghee - 1 tsp

Method

• Wash the dal add 1 cup water and place it into the pressure cooker till done
• Take a pan add jaggery and coconut
• Add dal into the pan and boil for few mins
• Add cardamom powder mix well
• Heat ghee inthe other pan fry cashews and raisins, pour into the paysam
• Serve hot

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Pudina Ambode And Gasagase Payasam

Gasagase - poppy seeds / khus khus
Ambode - Masala vada

Ingredients for Pudina Ambode

• Pudina / Mint leaves - 1/2 cup
• Bengal Gram / Chana Dal (Lentils) - 1 cup
• Coconut - 1 cup
• Green chillies - 3 to 4
• Coriander leaves - 1/2 cup
• Salt to taste
• Oil for deep fry

Method

• Wash and soak the chana dal for 1 or 2 hrs. Drained
• Grind the above ingredients except oil and soaked chana dal make a ruff paste using a bit of water
• Make a small ball of the mixture and flatten them on the plastic sheet.
• Heat oil in a pan and fry ambodes till golden in the medium flame.

Ingredients for Gasagase Paysam

• Gasagase / Poppy seeds - 50 grms
• Rice - 3 tsp
• Water - 1 or 2 cup
• Coconut - 1 cup
• Jaggery - 2 cups
• Cardamom powder - 1 tsp

Method

• Make a fine powder of gasagase and rice
• Take a pan add water and powder mix well keep aside 10 to 15 mins
• Add coconut in to the water and grind them smoothly
• Heat jaggery into the pan and add gasagase paste bring to boil
• If it is thick add water, whenever you want boil for few minutes
• Add cardamom powder mix well and serve

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Besan Ladoo / Kadlemavu Unde

Ingredients

• Besan / Gram flour/Kadlemavu - 1 cup
• Pure ghee / Clarified butter - 4 tbsp
• Sugar powder - 1 & 1/2 cup
• Yelaki pudi/Yelarshi pudi / Cardamom powder  - 1/4 tsp
•  Cashews crushed - 1 tsp
• Raisins - few

Method

• In a pan add besan and fry for few mins. Transfer into plate
• In the same pan heat  1/2 tsp of ghee roast cashews and raisins and transfer into plate
• Add remaining ghee into the same pan on low flame
• Add besan (flour) to the ghee pan fry  till ghee mix well. Then add sugar powder mix thoroughly
• Remove from the flame. Add cardamom powder and nuts
• Shape into ladoos immediately. If it becomes dry can't make ladoos. Heat the mixtures warm then start making ladoos. 

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Sakar Pongal (Iyengar Spl)

Sakar Pongal, my mom makes it very well, and i got the recipe from her and tried out at my home, it came out in the same way as my mom did !!! cool na -:) So friends, i have posted the ingredients and recipe of the same. Go ahead, try it out. Do not forget to tell me how it was! Yummy !

Prep Time : 10 Mins
Cook Time : 20 Mins

Ingredients

• Rice/Akki/Arashi - 1 cup (I have used here sonamasoori)
• Moong dal/Hesarubele/Paithparppu - 2 tbsp 
• Jaggery/Bella/Vellu – 2 cups (adjust as per taste)
• Freshcoconut/Thenginturi/Thenga – 2 tbsp 
• Drycoconut / vankobri thuri / Kobri – 2-1/2 tbsp 
• Ghee – 200 grms
• Cardamom powder - 1/4tsp
• Cashews – 2 tspn, pieces
• Raisins – 2 tspn

Method

1. Wash rice and dry fry little bit 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

Instructions

1. Take a heavy bottom pan and set it on low flame on the stove
2. Add jaggery and little bit water (1 tbsp) to the pan and let it boil & melt and become bubbles/froth
3. Add coconut and dry coconut to the pan and let it boil for 10 mins on low flame stir constantly 
4. Add Ghee to the pan, stir constantly. once ghee mixed well and begin to leaves the pan
5. Add the cooked rice and moong dal to the pan mix well
6. Keep stirring on low flame for 10 mins then add cardamom powder. Do not over cook it becomes rice hard (ಗಟ್ಟಿ) 
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 turn off the flame. After few mins stir well
9. Serve hot with ghee.

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Kadalparppu Obbatt | Purna Obbattu (Sweet Pancake)

(Hoorna Holige in Kannada) (Purna obbatt in Tamil)

Ingredients for Sweet

• Chana dal - 1 cup
• Jaggery - 2 cup
• Grated Coconut - 1 cup

Method

1. Wash and cook dal in the pressure cooker till done
2. Grind jaggery,coconut and dal make a fine thick paste
3. Take a wok and fry for few minutes sweet paste

Ingredients for Maida dough

• Maida - 2 cups
• Oil - 2 tsp
• Turmeric powder a pinch
• Water

Method

1. Mix above ingredients for dough and make a smooth dough

Preparation Obbattu/Holige
Divide dough into small balls, Make a hole Insert a sweet ball and cover that hole. Roll them into round. Spread round shape like chapathi in the round sheet of plastic. Grease oil in that sheet and make a shape.
Heat tawa place this over it. When done one side turn and apply ghee on other side. It should be golden brown in color.

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Rice Payasam / Khir

Ingredients

• Basamati Rice - 1 cup
• Whole milk - 3 cups
• Sugar - 2 cups
• Almonds - 2 tsp
• Caradamom powder - 1/2 tsp

Method

1. Soak it Rice for 15 minutes
2. Boil Rice and Milk together over a low flame in a heavy pan
3. Stir oftenly after the rice is soft
4. Add sugar and stir constantly
5. Add Caradamom powder stir well
6. Garnish with almonds

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Mysore Pak

Ingredients

• Besan / Gram flour - 1 cup
• Sugar - 2 cup
• Ghee - 1 cup 
• Water - 1/2 cup

Method

1. Take a heavy bottom pan preheat first on low flame
2. Take a plate or barfi tray and grease it with a little bit of ghee and keep aside 
3. Sieve flour make sure there are no lumps in the flour. Add gram flour/besan roast it for a few mins. and allow it to cool
4. Heat 1 cup ghee on  a low flame.
5. In a large wide kadai or pan. Add water & sugar mix together then turn on the stove on a medium flame
6. The sugar syrup is one string consistency
7. Then add besan/kadle hittu slowly keep stirring continuously mixture should be non sticky so keep on stirring it well to make sure there are no lumps
8. Add hot ghee one ladle then repeat the ghee process same but continuously mixing the besan mixture until  it comes out clean and frothy 
9. Finely pour the Pak evenly into the greased plate
10. While it is still hot, cut it into any shape as you wish. close and leave the mysore pak to completely cool down before transferring to the different plate otherwise it will break.

| Copyright © Malas - Kitchen 2007 | | All rights reserved