BENGAL GRAM AND VERMICELLI PAYASAM / KADALE BELE PAYASAM

INGREDIENTS

1/2Cup semiya or vermicelli

1 cup jaggry

¼ cup Bengal gram

2 table spoon ghee

10-15 cashew nuts

10-15 raisins

1 table spoon poppy seeds ( gasa gasalu )

2 table spoon grated coconut

1/2 tea spoon elachi powder

3 cups water


METHOD
     
1 Pressure cook channa dal for 1 whistles with very less water. Dal should not be mushy.

2 Heat 1/2 cup of water, add jaggery, after it dissolves, filter it to remove any impurities


3 In a pan, add one spoon ghee, roast vermicelli  and poppy seeds separately in low flame by constant stirring. They should turn golden color.

4 Bring water to boil in a large bowl, add vermicelli . cook for 6-8 minutes until vermicelli becomes soft.

5 Grind coconut  and poppy seeds until it turns milky. Add it to boiling vermicelli and cook it for 10 minutes.

6 Add jaggry syrup by constant stirring.

7    In a pan , add ghee,  fry the cashews into golden yellow colour. Fry the raisins in  the  ghee until it fluffs up. Add elachi powder fried cashews and raisins to payasam along with ghee, Stir well.

8 Bengal gram payasam is ready to serve.

RICE FLOUR LADDO / THAMBITTU

INGREDIENTS

1 cup rice

½  cup roasted channa dal \ hurigadale

½ cup roasted and deskinned peanuts

1 table spoon poppy seeds

½ table spoon white sesame seeds

½ cup grated dry coconut

11/2 cup jaggery

METHOD

1.      Roast rice on a hot pan till it turns golden. Let it cool down. Powder it with roasted channadal.

2.      Mix all the ingredients with rice and roasted channadal powder except jaggery.

3.      Dissolve jaggery in 11/2 cup water and filter it to remove stones , etc

4.      Heat the jaggery water to boil and boil it for 5-6 minutes.

5.      Add  this jaggery syrup to the mixed ingredients( rice and roated channadal powder). And start to make equal size laddos or balls when the hotness is managable.

  6.   Enjoy the laddos or thambittu when it is hot or cold. Store it in a air tight container.

OBBATTU /HOLIGE /BOBATLU / PURAN POLI

INGREDIENTS

1 cup tur dal

1 cup jaggery

½ cup grated coconut

2-3 cardamom

1 cup maida

A pinch salt

A pinchturmeric powder

1 cup oil

METHOD

1.      Cook dal with 3-4 cups water in a simmer till dal becomes tender and Drain the dal.

2.      Combine the drained dal with crushed jaggery and grated coconut in a thick bottom pan.cook the mixture till the turns slightly molten. Now add cardamom powder and mix well. Allow the mixture to cool.

3.      Grind the mixture in a mixie or food processor without adding water into a smooth.this will becomes filling (hurana) for obbattu

4.      In a bowl mix maida,wheat flour, turmeric powder and salt and  knead a dough by adding water it should be much softer than chapathi dough. Cover the dough with 3-4 spoon oil and cover the bowl with a damp cloth and rest it for at least 2 hours.

5.      Knead the dough (Kanaka) once more and pinch small balls of dough. Roll the filling into small balls as well

6.      On a greased plastic sheet, roll out the dough balls into circles of 3" diameter using your fingers. Place the hurana  and pinch the dough to close the filling.

7.      Using your fingers, roll the stuffed dough ball into a about 7-8" circles.

8.      Heat a tava. When smoking, grease it with oil. Place the rolled out obbattu on to the tava, cook of both sides by applying oil.

9.      Serve hot with ghee.

KARJIKAI ( HURANADA KARJIKAI) / KADABU

INGREDIENTS

1 cup tur dal

1 cup jaggery

½ cup grated coconut

2-3 cardamom

1 cup maida

A pinch salt

A pinchturmeric powder

Oil for deep frying

METHOD

1.      Cook dal with 3-4 cups water in a simmer till dal becomes tender and Drain the dal.

2.      Combine the drained dal with crushed jaggery and grated coconut in a thick bottom pan.cook the mixture till the turns slightly molten. Now add cardamom powder and mix well. Allow the mixture to cool.

3.      Grind the mixture in a mixie or food processor without adding water into a smooth.this will becomes filling (hurana) for karjikai

4.      In a bowl mix maida,wheat flour, turmeric powder and salt and  knead a dough by adding water like chapathi dough.

5.      Make a small balls of dough and roll them ina puri. Place  a puri on a karjikai maker  and put lemon size hurana on one side partition and wet the edges with water and close it and seal it. Remove the extra portion hanging from mould and keep aside.

Repeat the same process.

6.      Heat oil in kadai, when it becomes hot , deep fry the karjikai till it turns golden colour.

7.      Serve it with ghee.

KEASARI BATH \ RAVA KESARI

INGREDIENTS

1 cup chiroti rava

10-12 raisins

5-10 cashew nuts (optional)

1 cup sugar

A pinch kesari colour

3-4 spoons ghee
1 tea spoon cardamom powder 
3 cups milk

METHOD

1.       Fry the rava with I table spoon ghee in a frying pan until it turns to light golden yellow colour.

2.       Fry raisins in a ghee

3.       Boil milk in a pan, when it starts to boil, add orange colour, rava, let it cook for 2 minutes, then add sugar, cardamom powder,raisins and ghee  and mix well.

4.       Serve hot

SEMIYA PAYASAM [ VERMICELLI KHEER]

   INGREDIENTS

1 Cup semiya or vermicelli

1 cup sugar

2 cup milk

2 table spoon ghee

10-15 cashew nuts

10-15 raisins

2-3 elachi

2 cups water

METHOD

1.      In a pan, add one spoon ghee, roast vermicelli in medium flamewith constant stirring. The vermicelli should turn golden color. Bring water to boil in a large bowl, add vermicelli . cook for 6-8 minutes until vermicelli becomes soft.

2.      Add sugar and stir well. Powder the elachi and add to it. The cooked vermicelli turns transparent at this stage. Boil  for 2-4 minutes.

3.      Now add milk and bring to boil. Boil for a minute and switch off the stove. In a pan , add ghee,  fry the cashews into golden yellow colour. Fry the raisins in the ghee until it fluffs up. Add these fried cashews and raisins to payasam along with ghee, Stir well.

4.      Serve hot or cold.

NOTE: you can increase the quantity of milk depending upon the consistency you require.