<p>Pancha Kajjaya <br /></p>.<p>Ingredients: Thick poha – ½ cup, rice aralu – ½ cup, roasted black til – ½ cup, ghee – ½ cup, banana sliced – 2, honey – 2tbsp, cardamom powder – ½ tsp.<br />Method: Mix above ingredients in a bowl.<br /><br />Til Unde <br />Ingredients: Nylon til – 1 cup roasted and coarsely ground, jaggery powder – 1 cup, cardamom powder – ½ tsp.<br /><br />Method: Mix together the til powder, jaggery powder, cardamom powder in a mixie. Take out the fine mixture and roll them into small-sized undes.<br /><br />Dry Peas Usali <br />Ingredients: White and green peas soaked overnight, green chillies — 2, mustard seeds, spices, coriander leaves — a few strands, chopped, grated coconut, half a lemon. <br /><br />Method: Cook the peas with salt, strain it and keep aside. Heat a tablespoon of oil and add mustard seeds, hing, curry leaves, green chillies chopped and saute this mixture. <br /><br />Once it is done, add the cooked peas and mix well. Add coriander leaves, coconut gratings and the juice of one lemon.<br /><br />Cashew Nut Modak or Kadubu <br />Ingredients: Cashew nuts – 100 gms, copra – ½ cup, fine sugar – ¾ cup, cardamom powder – half a teaspoon.<br />Method: Blend cashew to a fine powder. Add copra and blend it with the cashew powder. Add fine sugar and cardamom powder.<br /><br />Ingredients for Kanaka: Rice – 1½ cups, water – 3 cups, salt – pinch, oil – 1 tsp. <br />Method: Soak the rice for an hour, drain the water and blend it in a mixie to a fine medium thick batter using 1½ cups of water. Heat 1½ cups water with a teaspoon of salt and oil each. Once it has boiled, add rice batter. Cook till it turns into a thick paste over a low flame. While this is hot, knead it into a dough. <br /><br />Once it cools down, divide it into small balls. Roll them out and make a fold, to a half moon shape. Steam it for 8 to 10 minutes in a cooker without weight.<br /><br /><br /></p>
<p>Pancha Kajjaya <br /></p>.<p>Ingredients: Thick poha – ½ cup, rice aralu – ½ cup, roasted black til – ½ cup, ghee – ½ cup, banana sliced – 2, honey – 2tbsp, cardamom powder – ½ tsp.<br />Method: Mix above ingredients in a bowl.<br /><br />Til Unde <br />Ingredients: Nylon til – 1 cup roasted and coarsely ground, jaggery powder – 1 cup, cardamom powder – ½ tsp.<br /><br />Method: Mix together the til powder, jaggery powder, cardamom powder in a mixie. Take out the fine mixture and roll them into small-sized undes.<br /><br />Dry Peas Usali <br />Ingredients: White and green peas soaked overnight, green chillies — 2, mustard seeds, spices, coriander leaves — a few strands, chopped, grated coconut, half a lemon. <br /><br />Method: Cook the peas with salt, strain it and keep aside. Heat a tablespoon of oil and add mustard seeds, hing, curry leaves, green chillies chopped and saute this mixture. <br /><br />Once it is done, add the cooked peas and mix well. Add coriander leaves, coconut gratings and the juice of one lemon.<br /><br />Cashew Nut Modak or Kadubu <br />Ingredients: Cashew nuts – 100 gms, copra – ½ cup, fine sugar – ¾ cup, cardamom powder – half a teaspoon.<br />Method: Blend cashew to a fine powder. Add copra and blend it with the cashew powder. Add fine sugar and cardamom powder.<br /><br />Ingredients for Kanaka: Rice – 1½ cups, water – 3 cups, salt – pinch, oil – 1 tsp. <br />Method: Soak the rice for an hour, drain the water and blend it in a mixie to a fine medium thick batter using 1½ cups of water. Heat 1½ cups water with a teaspoon of salt and oil each. Once it has boiled, add rice batter. Cook till it turns into a thick paste over a low flame. While this is hot, knead it into a dough. <br /><br />Once it cools down, divide it into small balls. Roll them out and make a fold, to a half moon shape. Steam it for 8 to 10 minutes in a cooker without weight.<br /><br /><br /></p>
