<p>Holige<br /><br />(Though there are 3/4 variations, this is the easiest & common)<br /><br />Ingredients: For the casing/dough: Fine sooji 2 cups, oil, 1 tbsp, a pinch each of salt & turmeric a pinch each oil, 1/4 cup (to soak the dough)<br /><br />For the filling: Gram dal, 1 cup, coconut gratings 1 cup, jaggery powder 1 cup, cardamom powder ½ tsp poppy seeds-toasted 2 tsp (optional)<br /><br />Method: Make a soft dough with mentioned ingredients; knead well; Soak the dough in oil for 3-4 hours; For the filling, cook gram dal till tender, and drain and allow to cool. Grind coconut to a smooth paste and mix with jaggery & grind again to blend to a smooth paste; if the mix is found watery, cook over a low heat till the moisture evaporates, and the mix becomes dry. Add cardamom powder and mix well.<br /><br />To make Holige, remove the dough from the oil, knead well using the same oil, till dough is soft & elastic. Divide the dough into equal-sized balls; take one ball and place on a banana leaf or plastic sheet and pat well to get a 4-inch dia round. <br /><br />Place a ball of the filling in center and cover all around and evenly to a uniform round sweet holige of 6-7 inch dia. Heat a tava; transfer the holige to it and cook till brown on both sides on a medium heat; Serve with a dash of ghee.<br /></p>.<p>Chitranna<br /><br />Ingredients: Rice cooked 4 cups, salt to taste, mango gratings 2 tbsp, copra gratings 2 tbsp, sugar 1/4 tsp<br /><br />Grind to a coarse paste: coconut gratings 2 tbsp, mustard seeds 1/4 tsp, red chilli 3 pieces, turmeric and asafoetida 1 pinch each.<br /><br />Seasoning: Oil 3 tbsp, mustard seeds ½ tsp, red chilli 2/3 pieces, groundnuts 1 tbsp, urad dal & gram dal 1 tbsp, asafoetida a pinch, curry leaves chopped a few<br /><br />Method: Prepare rice in such a way that the grains are soft but separate. Spread it in a plate; add salt, sugar, ground into paste, mango & copra gratings; Season with the mentioned ingredients and pour over the rice mix. Mix thoroughly and serve; Serves four.</p>.<p><br />Bele Payasa<br /><br />Ingredients: Gram dal & greengram dal, ½ cup each, jaggery powder 1 cup, coconut gratings 2 tbsp, cashew bits 2 tbsp, cardamom powder ½ tsp, nutmeg powder ½ tsp, raisins a few, ghee 1 tbsp, milk 1 cup.<br /><br />Method: Cook both dals together till tender in 2 cups of water. Grind coconut gratings with half of the cashew bits to a smooth paste. Add jaggery powder along with paste to the cooked dal and simmer for 2 minutes. Add the hot milk fry cashew bits in ghee and pour over the payasa. Add the cardamom & nutmeg powders and serve hot. Serves four.<br /> </p>.<p>Kosambari<br /><br />Ingredients: Gram dal ½ cup, greengram dal ½ cup, salt to taste, mango gratings or lime juice to taste pomegranate seeds (optional) 2 tbsp, coriander leaves and curry leaves a few chopped Grind to a coarse paste: coconut gratings 2 tbsp, green chilli 1, asafoetida - a pinch<br /><br />Seasoning: Oil 2 tsp, mustard seeds ½ tsp, red chilli 2/3 pieces, asafoetida - a pinch<br /><br />Method: Soak the two dals for about 2 hours; drain thoroughly; add the ground paste, salt, mango gratings (or lime juice) and mix well; season with the mentioned ingredients and serve. Serves four. Happy sumptuous Ugadi feast.<br /><br /></p>
<p>Holige<br /><br />(Though there are 3/4 variations, this is the easiest & common)<br /><br />Ingredients: For the casing/dough: Fine sooji 2 cups, oil, 1 tbsp, a pinch each of salt & turmeric a pinch each oil, 1/4 cup (to soak the dough)<br /><br />For the filling: Gram dal, 1 cup, coconut gratings 1 cup, jaggery powder 1 cup, cardamom powder ½ tsp poppy seeds-toasted 2 tsp (optional)<br /><br />Method: Make a soft dough with mentioned ingredients; knead well; Soak the dough in oil for 3-4 hours; For the filling, cook gram dal till tender, and drain and allow to cool. Grind coconut to a smooth paste and mix with jaggery & grind again to blend to a smooth paste; if the mix is found watery, cook over a low heat till the moisture evaporates, and the mix becomes dry. Add cardamom powder and mix well.<br /><br />To make Holige, remove the dough from the oil, knead well using the same oil, till dough is soft & elastic. Divide the dough into equal-sized balls; take one ball and place on a banana leaf or plastic sheet and pat well to get a 4-inch dia round. <br /><br />Place a ball of the filling in center and cover all around and evenly to a uniform round sweet holige of 6-7 inch dia. Heat a tava; transfer the holige to it and cook till brown on both sides on a medium heat; Serve with a dash of ghee.<br /></p>.<p>Chitranna<br /><br />Ingredients: Rice cooked 4 cups, salt to taste, mango gratings 2 tbsp, copra gratings 2 tbsp, sugar 1/4 tsp<br /><br />Grind to a coarse paste: coconut gratings 2 tbsp, mustard seeds 1/4 tsp, red chilli 3 pieces, turmeric and asafoetida 1 pinch each.<br /><br />Seasoning: Oil 3 tbsp, mustard seeds ½ tsp, red chilli 2/3 pieces, groundnuts 1 tbsp, urad dal & gram dal 1 tbsp, asafoetida a pinch, curry leaves chopped a few<br /><br />Method: Prepare rice in such a way that the grains are soft but separate. Spread it in a plate; add salt, sugar, ground into paste, mango & copra gratings; Season with the mentioned ingredients and pour over the rice mix. Mix thoroughly and serve; Serves four.</p>.<p><br />Bele Payasa<br /><br />Ingredients: Gram dal & greengram dal, ½ cup each, jaggery powder 1 cup, coconut gratings 2 tbsp, cashew bits 2 tbsp, cardamom powder ½ tsp, nutmeg powder ½ tsp, raisins a few, ghee 1 tbsp, milk 1 cup.<br /><br />Method: Cook both dals together till tender in 2 cups of water. Grind coconut gratings with half of the cashew bits to a smooth paste. Add jaggery powder along with paste to the cooked dal and simmer for 2 minutes. Add the hot milk fry cashew bits in ghee and pour over the payasa. Add the cardamom & nutmeg powders and serve hot. Serves four.<br /> </p>.<p>Kosambari<br /><br />Ingredients: Gram dal ½ cup, greengram dal ½ cup, salt to taste, mango gratings or lime juice to taste pomegranate seeds (optional) 2 tbsp, coriander leaves and curry leaves a few chopped Grind to a coarse paste: coconut gratings 2 tbsp, green chilli 1, asafoetida - a pinch<br /><br />Seasoning: Oil 2 tsp, mustard seeds ½ tsp, red chilli 2/3 pieces, asafoetida - a pinch<br /><br />Method: Soak the two dals for about 2 hours; drain thoroughly; add the ground paste, salt, mango gratings (or lime juice) and mix well; season with the mentioned ingredients and serve. Serves four. Happy sumptuous Ugadi feast.<br /><br /></p>
