Holige

Ingredients:

• Maida/All purpose flour – 2 cups
• Toor dal – 1 cup
• Channa dal – ½ cup
• Jaggery (Small pieces) – 1 and ¼ cup
• Oil – 1/4 cup
• Water for mixing dough
• Salt - pinch
• Turmeric – ¼ tsp
• Cardamom – 4 nos

Method:

• For making dough/Kanaka, take a mixing bowl, add maida, pinch of salt, turmeric powder, 4 tsp of oil, mix well. Then add little water and make dough slightly softer than chapati dough. Apply 1 tsp of oil over dough, cover bowl with plate and set it aside for 2 hrs.
• For making hoorana(Stuffing part) , pressure cook dal together and once it gets cooled drain out water from dal. In a pan add jaggery and dal, keep stirring till entire mixture becomes soft and jaggery melts completely.
• Take out pan from the stove and allow it to cool
• Now grind this dal and jaggery mixture without adding water to a smooth paste (consistency should be thick enough to make balls) add cardamom while grinding.
• Tip: If grinding becomes difficult, add little milk and later microwave the grinded paste for about 20 min and set it aside to get cooled. This helps in maintaining the consistency of hoorana.
• Once Hoorana is ready, make small lemon size balls.
• For making Holige, first knead the dough thoroughly, Greece palm with oil, take a  small lemon size dough, spread it slightly and place hoorana ball over it, cover hoorana with dough (similar to how stuffed parathas are made)
• Dip stuffed dough in maida and roll it like chapatti, Heat the tawa and cook holige on both side
• Serve hot with ghee or sugar syrup

Makes – 8 Holiges

Vegetable kofta Curry

Ingredients:

For Kofta:

• Cooked Vegetables - 1 cup (Peas, beans, carrot)
• Boiled potato - 1 (Medium size potato)
• Chilli powder - 1 tsp
• Dhania powder/Coriander powder - 1 tsp
• Salt
• Besan – 2 tsp
• Wheat flour - 1/2 cup
• Oil for deep fry

For Gravy:

• Tomato – 2
• Onion paste – ½ cup
• Chilli powder - 2 tsp
• Dhania powder/Coriander powder - 2 tsp
• Salt
• Turmeric powder – ½ tsp
• Coriander leaves to garnish
• Cinnamon – small piece
• Ginger – small piece
• Cloves – 2
• Ghee – 4 tsp
• Water – 1/2 cup
• Bay leaf - 1

Method:

• In a mixing bowl mash boiled potato, add cooked vegetables, chilli powder, dhania powder, besan, salt and mix well
• Make small balls of the above mixture and slightly roll it over wheat flour (This helps in giving good binding to the vegetable mixture) and deep fry them till golden brown
• Now Koftas are ready, set them aside
• Grind tomatoes, ginger, cinnamon to fine paste
• Take a pan, add ghee, once it’s heated add cloves, bay leaf and fry for 1 mins
• Add onion paste and keep stirring till it turns brown
• Now add tomato paste, turmeric powder and continue stirring for few more minutes
• Add chilli powder, dhania powder, salt , water and boil for 10 min. Stir occasionally
• Just before serving, heat the gravy, add koftas to the gravy, mix it slightly and garnish with coriander leaves
• Tastes good with Chapatis/Rotis

Servings – For 2 people

Majjige Huli (Buttermilk Sambar)

Ingredients:
1. Chopped Ash gourd (Boodh Kumbala kai)- 2 cups
2. Butter milk - 2 cups
3. Fresh grated coconut - 1/2 cup
4. Curry leaves
5. Channa dal - 2 tsp
6. Ginger - small piece
7. Red chillies or Green chillies - 4
8. Salt
9. Turmeric powder - 1/4 tsp
10.Jeera - 1 tsp
11. Jagery - small piece
12. For seasoning - Oil -2 tsp, mustard seeds - 1/4 tsp, hing, uradal - 1/4 tsp

Method:
1. Soak channa dal for 30 mins
2. Grind coconut, chillies, soaked channa dal, ginger, jeera with little water
3. Chop Ash gourd into cubes and boil with little water, turmeric, salt
4. Once Ash gourd becomes soft, add grinded masala, curry leaves , jagery and continue boiling for 10 mins
5. Now add butter milk, keep the flame low, continue boiling for 5 more mins
6. Finally add seasoning  - Take small frying pan, add oil, mustard seeds, once it splutters, add uradal, hing
7. Serve with rice

Servings - For 2 people