Tuesday, April 23, 2013

HURNADA HOLIGE/ PURAN POLI/ Flat sweetbread/ ಹೂರ್ಣದ ಹೋಳಿಗೆ (Kannada language)

Flat sweetbread, Hurnada holige is sweet dish in most parts of India, mainly in states of Karnataka, Tamil Nadu, Andhra Pradesh, Maharashtra and Gujarat. This sweet main ingredients are jaggery (uncentrifuged sugar), lentils (tur dal) and Maida. This sweet is identified during the festival Ugadi, the most precious, new year day every year. I made the same last week on Ugadi day and enjoyed eating with all my friends in South Africa.

Maida/ All purpose flour - 1 cup
Turmeric- pinch
Jaggery- 2 cup
Cardamon - 4 
Lentil/ dal - 2 1/2 cup
Ghee- 1 cup
Oil - 1/2 cup

Cook lentils in pressure cooker. When it get cooled, add Jaggery, Cardamon and boil it for 20-25 minutes with constant stirring. This is called as hurna
Once water is completely evaporated, keep this mixture aside for cooling.
On the other side, take maida, turmeric and 2 tb oil, make it soft dough with addition of water and knead it constantly for next 10 minutes. This is called as kanaka
Keep it aside for 3 hours, just to allow it to become soft, with regular kneading
After 3 hours, make small rounds with dough

and roll it flat as shown in picture. Stuff it with jaggery mixture and make it flat as shown in picture.
Cook it on a hot tawa/pan by flipping both sides and smearing ghee on each side until its cooked as like that of rotis.
Eat this with one more spoon of ghee and hot milk.

Serves = only 2 (because its very tasty)
Can make 15 of them

Lentils and jaggery can also be grind in blender and then cooked on stove.


KODUBALE / ಕೋಡುಬಳೆ (Kannada language)

Kodubale, is a very popular snacks in south India which can also be called as Spicy rings in English because of their spicy taste and the ring structure. Taste of red chilli, rawa/sooji/semolina and rice flour makes it more delicious and attracts people of any age. Kodubale can also be known as grand mother's recipe. Grand mother used to prepare lots of kodubales during summer school vacation. It was time for all cousins to meet at grandma's house, spend time with each other, relax and eat snacks like kodubale. Its called as muruku in Tamil Nadu.There are many variates of muruku, this is one among them. 

(same cup should be used for measuring all ingredients)
Rawa/sooji/samolina - 1 cup (small grains)
Rice flour - 1/2 cup
Chick peas/ channa flour/ putani pudi/ Hurgadle - 1/2 cup
Dry coconut powder - 1/2 cup (grated)
Red chillies - 4
Cumin seeds- 3 tb sp.
Salt to taste
Lukewarm water - 2 cups
Oil - 1 ltr for deep frying

Fry rawa, rice flour, chickpeas and dry coconut separately under low heat. Mix all along with red chillies and salt, and grind dry in a blender until it becomes fine grains. 
Use this mixed flour along with cumin seeds and 4-5 tb sp. of hot oil for making kodubale dough. Add required amount of Luke warm water.
Knead this dough for 10-15 minutes. 
Cover the dough with a thin cloth for 20 more minutes. 
After 20 minutes, make small round balls and roll it to thick sticks shape. Join both ends to make it circle/rings. 
Heat oil in a pot/ pan, Deep fry these rings/ kodubale until it turns golden brown color. 
Enjoy them with mint chutney or simply as snacks with tea/coffee.


RICE UPMA/ AVAL UPMA/ ಒಗ್ಗರಣೆ ಅವಲಕ್ಕಿ (Kannada language)

Flattened rice (beaten rice) is also known as aval, avalakki, atukulu in south India and is available in every Indian stores outside India. It is not other than Pohe, Pauwa or Baji in North part of India. This rice flakes, aval, will be swollen when added into water. This recipe can also be prepared, replacing poha/ flattened rice with Cuscus also. But flattened rice is more healthier and easy to cook, it is said as one of the convenient foods than bread. 

Flattened rice (medium sized) - 2 cup
Ground nuts/ peanuts - 1/2 cup
Green chilli - 2 long slit
Coconut flakes - 3 tb sp.
Onions - 1 chopped
Tomatoes - 1 chopped
Coriander leaves 
Mustard seeds - 1 tb sp.
Turmeric - pinch
salt to taste
Oil- 4 tb sp. 

Soak aval in water for 5 minutes.
Heat oil, fry mustard seeds, turmeric, green chillies, peanuts, onions until it turns brown.
Continue adding tomatoes and cook it until soft.
Now add soaked aval and mix is softly, without smashing aval. Salt the dish as per taste. 
Add coconut flakes and garnish with coriander leaves. 
Once aval is cooked, keep it on low heat for 3-4 minutes to allow aval to spread out. 
Here, green chillies are the only source of hotness or spiciness in dish and coconut in the only source of sweetness. So add more coconuts.
Lime can be added to get a bit tangy taste if you like to.
You can also sprinkle pieces of muruku on top and serve it while hot.

Serves = 3 people
Cooking time = 15 minutes



Baby Potatoes - 6-7
Plain yogurt / curd- 1 cup
Red chilli- 2
Curry leaves- 3-4
Pepper powder and salt to taste
Mustard seeds - 1 tb sp. 
Turmeric powder- 1/2 tb sp.
Oil- 4-5 tb sp,

Boil whole potatoes in water for 20 minutes. Cool it, peel off the skin and mash it crudely.
Add plain yogurt and salt to this and mix nicely, add pepper powder and salt as per required taste.
In a pan heat oil, sputter mustard seeds, add red chillies, curry leaves and turmeric.
Add the sauted oil content on top of potatoes and yogurt. 
Mix thoroughly and cool it for 10 min in refrigerator. 
This could be served with palav, biryani or tomato rice.




Long green beans - 1/2 kg
Baby potatoes - 5-7 Whole
Onions - 2
Tomatoes - 2
Green chilli- 2 long slit
Ginger garlic paste - 2 tb sp. (optional)
Cumin seeds - 2 tb sp.
Mixture of :
Chilli powder, coriander powder, 
pepper powder, sambar powder (optional) and turmeric - 1 tb sp. each
Coconut - 1/2 cup grated
Jaggery/ sugar - 1 tb sp.
Curry leaves, coriander leaves - to garnish

In a pan cook tomatoes, ginger garlic paste, coconut with a tb sp of olive oil. Fry masalas separately and then add to this pan. 
Now, grind this to paste and set aside.
Cook beans and potates whole (can be cut into half) in hot boiling water until it is cooked. A pinch of salt can also be added while cooking vegetables.
In  a fresh pan, add oil, fry cumin seeds, green chilli, curry leaves and onions until it turns slight brown. 
Add grinded paste and cook it until its soft and oil separates out. 
Add jaggery and cooked vegetables. 
Adjust salt as per requirement. 
Water can be added to sufficient quantity to bring to a good consistency. Cook this content for approximately 10 minutes on low flame/ heat with constant stirring.

Serves = 3 (with chapatis and rice)
Cooking time = 40 minutes (along with vegetable cooking time)



Brinjal- 4 cut into cubes
Tomatoes- 2 (medium sized)
Coriander leaves- 2/3 cup 
Chilli powder - 1 tb sp.
Cumin seeds - 3 tb sp. 
Red chillies - 2 long
Garlic pods - 5
Green chillies -3
Curry leaves - 1 stem

In a pan, put some oil, add jeera, garlic pods, red chillies, green chillies and curry leaves. Fry properly till the aroma comes out. 
Add tomatoes and fry that as well with pinch of salt, chilli powder and let the tomatoes cook nicely.
add Brinjal cubes and fry until soft and add coriander leaves.
Let this entire mixture cool down a bit prior to grinding (its difficult to grind hot stuff). adjust salt as per taste.
Now, grind it. Do NOT grind it into a fine paste.. it should be just a bit grinded, so that you can taste brinjal bits while eating with rice, rotis or especially curd rice. 

You can do the same dish with ridge guard and with only tomatoes.  
Brinjal can be cooked in oven for 4-5 min prior to frying
Coconut could be good to add, if you are not a spice eater.

Serves= 3 
Cooking time = 15 minutes


CAPCICUM KURMA/ ದೊಣ್ಣ ಮೆಣಸಿನಕಾಯಿ ಗೊಜ್ಜು (Kannada language)


Capsicum - 2 large (sliced into thin pieces)
Paneer cubes- 1/2 cup
Green chilies- 2 long slit
Curry leaves- 3-4
Sesame seeds and Coriander leaves - to garnish
Ghee/ clarified butter - 3 tb sp.
Tomato- 2 sliced into big pieces
Onions- 1-2 sliced into big pieces
Ginger-garlic paste- 1/2 tb sp.
Red chilli powder/ paprika- 2 tb sp.
Coriander powder- 2 tb sp.
All spices powder- 1 tb sp. (optional)
Coconut milk - 1/2 cup
Slat to taste
Mustard seeds, turmeric and cumin seeds- to saute

  • Fry onions and tomatoes in a pan with 1 tb oil, along with ginger garlic paste, for 2 min on a low heat. Grind it to paste and keep aside.
  • In a large pan, heat ghee, sputter mustard seeds, turmeric and cumin seeds. Add curry leaves, green chilies and capsicum. Fry until capsicum is cooked.
  • Now, add grind paste, allow it to boil with very little quantiy of water. Once its cooked, red chilli powder, coriander powder, all spices powder and coconut milk. Salt it to required taste.
  • Once the coconut milk smell leaves, add paneer cubes at end and allow it to boil on low heat for next 10 minutes.
  • Garnish with either coriander leaves or sesame seeds and serve hot with rotis, chapatis or rice.

  • Coconut milk can also be included in "to grind list".
  • Half lemon juice/ lime can give a very good taste.
  • Only tomatoes could be added "to grind" and onions can be added along with capsicum.
  • Sesame seeds can be fried in ghee as well separately and can be used to garnish. I have also tried this. You should follow this if you are a ghee lover.
  • All spices powder is just the powder of cumin, cardamon, cinnamon, pepper and bay leaves.

Serves= 10 chapatis/ 2 people
Cooking time = 30 minutes


SPICY TOMATO RICE/ ಟೋಮಾಟೋ ಅನ್ನ (Kannada language)/ தக்காளி சோறு (tamil language)

Biryani masala powder – 2-4 tb sp.
Chilli powder- 1 tb sp.
Onions- 2 cut into slices
Tomatoes- 4-5 cut into slices (for 1/100g cup rice)
Green peas- ½ cup
Coconut milk- ½ cup
Basmati rice (long grain rice) - 1 cup
Cardamom, Cinnamon, Cloves– 4-5 each
Cumin seeds - 2 tb sp.
Bay leaves – 2 leaves
Green chilies- 2, long slit
Salt to taste
Coriander/cilantro –to garnish

  • Add oil in a pan and let it heat for a minute. Add all spices (Cardamom, Cinnamon, Cloves, bay leaves) followed by green chilies. Sauté for 2-3 minutes or until species are fried.
  • Add onions fry nicely to golden brown color; add chilli powder, biryani masala powder and mix.
  • Add tomatoes and peas, pour coconut milk. fry for next 5 minutes until raw smell vanishes.
  • At end, add rice and salt. Make sure rice is fried for few minutes and then add double the amount of water. Check salt taste and adjust as per requirement. Allow for 3 whistles in pressure cooker.
  • Garnish with coriander leaves (optional) while you serve hot.

Serves- 3
Cooking time- 25 minutes
P.S. If you do not want to use Biryani masala powder, it can be substituted with the "To grind" given below
To Grind
Bay leaves (2), Cinnamon (4-5 sticks), coriander leaves (1/2 cup), funnel seeds (1/4 cup), cumin, pepper, cloves (2 tb sp.) Cardamom (5-6), red chilli powder (3 tb sp.) 
Fry all the ingredients in warm pan and cool it, grind it in a blender under dry conditions and store in cool place, out of moisture.