Shenga Holige (Peanut Holige)

April 27th, 2010 by User | No Comments | Filed in Indian Food, YOGA

Peanuts in English is Kadlekayi in kannada and shenga in Marathi. Peanuts are about as popular in North Indian dishes as coconut is in South Indian dishes. Peanuts are used in several fried teatime snacks like the Chivda, mixture, Peanut laddoos, chikkis and fried masala peanuts. We also use it in almost as seasoning in many of the rice items like the Bisibele bhath, Vangi bhath and Puliyogare. Today I would like to put up Peanut Holige which I learnt from one of my friends when we were in Dharwad about 10 years ago.

What you need to have:

1. Peanuts – 1 cup

2. Jaggery – 3/4 cup

3. Sesame seeds – 1 Tablespon

4. Cardamom – 5-6

Ingredients of Peanut(Shenga )Holige

What you do with what you have:

1. Place a broad based bowl with peanuts in it on medium flame and dry roast it till you get a pleasant aroma. On cooling peal it and is as shown in the image below.

Pealed & Roasted Peanuts

2. Wash sesame seeds and dry roast the same in the skillet on medium flame till it sputters. Grate jaggery and keep it aside. Powder the pealed peanuts and keep it aside, also peal and powder cardamom as well.

Peanut powder, Grated jaggery, Roasted sesame seeds, Cardamom powder

3. Mix all the above ingredients with your hands.

Powdered ingredients (Stuffing)

Ingredients of the outer dough:

1. Wheat atta – 3/4 cup

2. Maida – 1/4 cup

3. Salt – to taste

4. Cooking oil to make the dough – 4-5 Teaspoon

Ingredients of the outer dough

4. Sieve the atta together with salt and add water slowly in steps to make a paliable and soft dough adding oil as well. Pinch out the required quantity of the dough to make the balls and roll it into small roti and fill it with the stuffing from step 3 into it.

The outer dough, pinched out ball, the filling being placed in the rolled roti

5. Close the corners of the roti neatly. Dust it in wheat atta and roll it with the rolling pin on a thick plastic sheet.

Rolled Peanut roti

6. Place a roti griddle on medium flame and splash a little ghee on it. When it melts place the rolled roti from step 5 on it .

Rolled roti being roasted

7. When fried reverse it and splash a little ghee again and fry it till done. Repeat the same process for the rest of them.

Roti being roasted on the reverse

8. When cooled just store it in sir tight containers and will remain afresh for a week when fresh ghee is used for roasting rotis.

A closer view of Shenga Holige


Number of Holiges: 10

How long it takes: 1 hour

Filed under: Uncategorized Tagged: Parathas & Rotis, sweets

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Methi Thepla

March 31st, 2010 by User | No Comments | Filed in Indian Food

Methi in hindi is fenugreek inEnglish , Menthya in kannada and meththi in konkani . Methi leaves is one of the most popular greens and is used in most of the dishes. We prepare a number of dishes like the alu-methi masa which i have already put up on this blog and has been responded very well. I have already put up a few stuffed paratas and today i would like to put up Mehi parata which is popularly known as the Thepla. This is a popular Gujrathi dish and serves well during travelling. Here it is:

What you need to have:

1. Methi leaves chopped – 1 cup

2. Wheat atta – approximately 1 cup

3. Chickpeas atta – 1 tablespoon

4. Cooking oil – 1 tablespoon

5. Turmeric powder – 1 teaspoon

6. Chilli powder - 1/2 teaspoon

7. Onion chopped fine – 1 small (Optional)

8. Garlic pods – 4-5 (optional)

9. Dhania Jeera powder – 2 teaspoons

10. Asafoetida powder – 1/2 teaspoon

11. Salt - To taste

12. Sugar – To taste

13. Sweet curds – 1/4 cup

14. Finely chopped coriander leaves - A handful

Ingredients of Methi Thepla

What you do with what you have:

1. Wash and chop methi leaves, coriander leaves fine and keep it aside. Also peal and chop both onion and garlic fine.

2. Sieve both wheat atta and chick peas atta in the siever.

3. Transfer sieved atta mix to a broad bowl so that one is able to make the dough conviniently.

4. Add chopped methi leaves, coriander leaves, salt, sugar, chilli powder, turmeric powder, garam masala powder, dhania jeera powder, curds, cooking oil to the bowl of both the atta mix. Make a soft smooth dough (sprinkling a very little waterif needed depending upon the atta one uses) and pinch out the required quantity of the dough to roll out the Thepla. The dough and the pinched out ball is as shown in the image below.

Thepla dough and the pinched out ball

5. Place the pinched out ball dusted in atta on a thick plastic sheet and roll it to the required thickness and is as shown in the image below.

Rolled Methi Thepla

6. Place a chapathi tawa on medium flame and on heating sprinkle a little oil/pure ghee on it. Roast the rolled thepla and when done reverse it and roast it on the other side sprinkling either oi/ghee of your choice.

Methi Thepla being roasted

7. Serve hot either with either tomato kethup or butter and lemon pickle.

Ready to serve Methi Thepla with lemon pickle & Amul butter

Good to know:

1. I have not used either onions or garlic in the above recipe. This is so that it is ideal for traveling and if I prepare it at home for tiffin I normally add both of them for extra flavour.

How long it takes: 30 minutes

Number of servings: 5-6 of the above size

Posted in Uncategorized Tagged: Parathas & Rotis

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Post no 250: Plain Akki Roti on Banana leaf (Mumbri)

March 31st, 2010 by User | No Comments | Filed in Indian Food

tulsi pooja 041

Mumbri is the delicacy of North Kanara Konkani people. I borrowed this recipe from my mother-in-law and this is one really tasty recipe. All we need is a good quality rice atta, little coconut and a dollop of pure ghee or butter to make the dough. Mumbri is the roti that is roasted with banana leaf and then just tossed in the burning fire. These days we just make it on the banana leaf and then just turn over on the tawa itself adjusting the flame. One can use either milk, water or coconut water to make the dough. Asafoetida chutney, eggplant bhaji or bharith are among the classic combinations for this roti. Without further ado.

What you need to have:

1. Plain rice atta – 1 cup

2. Fresh grated coconut – 1/4 cup

3. Butter/Pure ghee – A dollop

4. Salt – to taste

5. Banana leaves – A few pieces

Picture 091 Ingredients of Mumbri

What you do with what you have:

1. Sieve Rice atta in the siever and keep it aside. Grate coconut as well.

2. Mix pure ghee and salt to rice atta and add water to it to make the dough. The dough should be such that one should be able to spread it easily on Banana leaf.

Picture 094 Mumbri dough

3. Clean the banana leaf with a wet cloth and spread the dough dipping your hand in water and level it as shown in the image below.

Picture 095 Mumbri dough being spread on Banana leaf

4. Place one more piece of the banana leaf over it. Place a chapathi griddle on high flame. On heating place Mumbri on it.

Picture 096 Mumbri being roasted

5. When the leaf on the tawa is roasted just reverse the Mumbri and remove the blackened leaf.

Picture 098 Mumbri being roasted on the reverse

6. When it is roasted on the reverse as well roast the roti on the griddle itself adjusting the flame. It puffs up as and when you press with your spatula. Picture 099

Picture 100 Mumbri being roasted on the griddle

7. Just reverse the roti and dry roast it on the other side as well pressing light with the spatula and it puffs up at certain places to form a layer within the roti.

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tulsi pooja 041 Ready to serve Mumbri with chutney & chutney powder

How long it takes: 30 minutes

Number of Rotis: 4-6 of the above size

Posted in Uncategorized Tagged: Konkani dishes, Parathas & Rotis

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