Tag: Elaichi

Kayi Holige | Kayi Obbattu | Nariyal PoLi | Coconut Holige | How to make kayi obbattu?

Soft and crunchy sweet coconut/kayi holige, a special dish for the festivals
10/10/2016 10:28:16 PM vindhyadesai

Wish you all a very happy Vijayadashami/Dasara! Coconut holige/kayi obbattu/nariyal poLi is one of my favourite sweets. It is soft yet crunchy on the outside and it has the unmistakable flavour of coconut. Unlike many other dishes where coconut gets lost in between other ingredients, here it is the main ingredient and it gets due importance. Most functions in Karnataka have holige/obbattu/poLi as the main sweet. Usually beLe holige or this kayi holige steal the show and are made in the order of hundreds. They are made with maida/all purpose flour which can make the edges quite hard and the filling inside might not be sufficient to make them soft yet crunchy. I always try and make recipes with whole wheat flour, for the fibre, taste and it makes the holige so much more softer and they hold together beautifully. Make these and a few can be made quite quickly and is not all that difficult. ... “Kayi Holige | Kayi Obbattu | Nariyal PoLi | Coconut Holige | How to make kayi obbattu?”

Bengali Khichuri | Bengali Style Khichdi | Bhog er Khichuri

Bengali style khichdi or khichuri, filling and satisfying – Bhog er Khichuri
10/09/2016 8:06:47 PM vindhyadesai

Today was Durgasthami and I made a big Bengali spread for the occasion. It included, aloo posto, Bengali style tamatar chatni, rosogullas and bhog er khichuri. This khichdi is one of the many versions of khichdis one can find in the Indian cuisine. From Pongal to huggi to plain khichdi to mixed veg khichdi there are so many varieties. Every state has at least one of its own versions. This khichdi has roasted mung dal in it with some vegetables. It has some aromatic spices like laung, elaichi, dalchini. They add nice flavour to the khichdi. This is a special dish from the Bengali cuisine and is specially made during festivals like Durgasthami and Saraswati Puja making it ‘Bhog er Khichuri’. It is made with a special type of rice called GobindoBhog chaawal. Any fragrant rice like jeera or basmati rice can be used or even our good old sona masuri rice can also be used to make this khichuri. I have adapted this recipe from a blog which has some nice recipes from the Bengali cuisine. Try other Bengali recipes. ... “Bengali Khichuri | Bengali Style Khichdi | Bhog er Khichuri”

Kesar Haldi Doodh | Arishina Haalu | Turmeric Latte | How to make turmeric latte?

Soothing, warm, fragrant kesar haldi doodh, turmeric latte
10/07/2016 10:04:09 PM vindhyadesai

Turmeric latte is a craze in the West nowadays. It is our good old arishina haalu(turmeric milk) or haldi doodh. Caffeine based drinks are being replaced by this golden yellow coloured liquid goodness. To make it festive and classy I have also added strands of fragrant saffron(kesar) along with warming spices like pepper, cinnamon powder, dry ginger powder(saunth), elaichi and nutmeg. It can be consumed for fasting rituals or vrat. It is a very nice beverage to be consumed to maintain overall health as it has a lot of good warming spices. Enjoy this delightful beverage! Other milk based drinks/beverages. ... “Kesar Haldi Doodh | Arishina Haalu | Turmeric Latte | How to make turmeric latte?”

Gasa Gase Payasa | Khus Khus Kheer | Poppy Seeds Payasam | How to make gasa gase payasa?

Cooling, easy on the stomach gasa gase payasa
10/04/2016 9:48:35 PM vindhyadesai

Gasa-gase or poppy seeds or khus-khus are pungent oil seeds which give a very unique flavour to dishes. It can be added to breads, to gravies or in our very own Karnataka cuisine it is made into a payasa (liquid sweet). It is not as thick as usual payasa/payasams/kheer. It is liquidy and can be consumed as a beverage. Gasa-gase payasa has unique cooling properties, along with the gasa-gase seeds, it has jaggery (bella/gur), cardamom (elaichi), coconut milk (or grated coconut) and milk. It is a must have dessert during festivals in Karnataka. Along with bisi-bele-bhaat this is a delicacy and is consumed warm/cool as a beverage during or after lunch. This dish has a special mention in wiki under Indian cuisine. This is frequently made by my MIL and I learnt this recipe from her. She generally adds desiccated coconut (kobbri/copra), here I have added coconut milk. Sometimes I add grated and ground coconut. The little raisins pop in the mouth when drinking this unique payasa and it tastes great! This is a light sweet for ongoing Navratri festivities. ... “Gasa Gase Payasa | Khus Khus Kheer | Poppy Seeds Payasam | How to make gasa gase payasa?”

Pista Doodh | Pistachio Milk | How to make pista elaichi doodh?

Creamy, thick, nutty, light green, pistachio doodh/milk
9/18/2016 7:44:49 PM vindhyadesai

A thick milk based drink is a real energy booster especially after fasting. If it has dry nuts added to it the energy, fibre, taste quotient increases that much more. Light emerald coloured pistachios are not only pretty looking nuts their health benefits are also innumerable. They are one of the foods that helps in weight reduction as they are rich in dietary fibre and are known to reduce heart related ailments. They are also known to regulate sugar content and keeps diabetes at bay.
Like I mentioned, the health benefits of this wonder nut are next to endless probably. Their rich nutty flavour imparts a beautiful coarse texture, fragrance and colour when added to milk and also helps thicken milk. More flavour is added by elaichi or kesar (saffron) or both. Enjoy the creamy, nutty flavour of this rich flavoured milk! This is also a great drink for festivals like Holi, Naga Chauthi/Panchmi, Ram Navami. Other milk based drinks to try. ... “Pista Doodh | Pistachio Milk | How to make pista elaichi doodh?”

Haalbai | Akki Haalbai | How to make haalbai?

Soft, fudgy rice and coconut milk barfis
9/05/2016 4:27:39 PM vindhyadesai

Ganesha Chaturthi is a 3 or 5 or 10 day long festival for some people. If you celebrate Ganesha Chaturthi for more than one day, it is mandatory to make at least one sweet dish as offering/naivedya to Lord Ganesha. After making sweets like holige (poli), kadubu or other traditional ones from sweets list one will need a recipe that is simple, easy and light on the stomach. Haalbai is one such recipe, soaked rice ground into a thick batter with coconut milk lightly flavoured with elaichi it is a super easy sweet to make. It does not need resting time after preparing. Just plan to soak rice a few hours before making this sweet. Only water can also be used in place of coconut milk but coconut milk adds a subtle taste and makes haalbai pliable because of the oils in it. If you want to keep this vegan use vegetable oil in place of desi ghee. ... “Haalbai | Akki Haalbai | How to make haalbai?”

Bele Obbattu | Bele Holige | Puranpoli | How to make holige?

Filling and delicious sweet dal stuffed poli/holige for festivals
09/01/2016 06:27:09 PM vindhyadesai

Bele Holige or obbattu is one of the most filling and delicious sweets. It is a sweet dal stuffed poli/holige. During a festival or a function we all look for one dish that can feed a big crowd which is also filling. Sweets generally are accessories in a big spread. Yes, preparing bele holige or obbattu is effort but when you have mastered the process of making the dal filling then preparing bele holige or obbattu will be easy especially if you have a few people to assist/work with you.
I have used whole wheat flour/atta for the outer covering dough whereas generally all purpose flour (maida) and chiroti rava (fine rava) are used to prepare the dough along with a pinch of turmeric. I prefer whole wheat flour(learnt it from my mother), holige turn out to be soft and do not become stretchy and chewy when they are kept for a while.
*Updated with new pictures for Ugadi 2019. Try more holige recipes:
Kayi Holige/Coconut Holige
Dry Nuts Holige
 ... “Bele Obbattu | Bele Holige | Puranpoli | How to make holige?”

Kuchida Kadubu | Khara Kadubu | Sihi Kadubu | Steamed rice dumplings with fillings

Steamed traditional rice kadubu/dumplings wih spicy and sweet fillings
08/07/2016 2:04:13 PM vindhyadesai

A special dish for Naga Panchmi. Traditional rice dumplings with both spicy and sweet fillings. Spicy filling is a mixture of ground dal with different spices and masala. Sweet filling is made from grated coconut and jaggery with elaichi as the flavour. Outer covering is made using rice flour or ground rice paste. Here I have used rice flour. These kadubu/dumplings are very filling and makes a very good dish to make for a festival. The kadubu/dumplings are made and then steamed for a few minutes covered in leaves. I have used parchment paper as I cannot procure banana or turmeric leaves easily around here. ... “Kuchida Kadubu | Khara Kadubu | Sihi Kadubu | Steamed rice dumplings with fillings”

Hayagreeva | Hayagreeva Maddi | Kadalebele payasa

Festive and authentic hayagreeva maddi
08/04/2016 11:02:37 PM vindhyadesai

Hayagreeva maddi is a payasa/payasam dish from Udupi region. I made this for Bheemana Amavasya but it can be made for many festivals. It is simple to make, the only detail to pay attention to is when you are cooking gram dal/chana dal/kadale bele. Before we begin the recipe, I would like to mention a little *story/legend* associated with the origin of ‘Hayagreeva Maddi’, I read in a book.
Once there was a sculptor who was trying to make an idol of Lord Ganesha, however all his efforts in making the sculpted idol turned into the head of a horse. He finally gave up and sculpted the idol into the shape of a horses’ head and stashed it away. One night, the Lord himself appeared in the scluptors’ dream and blessed him and asked him to donate the horses’ head idol that he had sculpted to Sri Vadirajaru. The same night Sri Vadirajaru also dreamt about the idol. The next day the sculptor brought in the idol and Sri Vadirajaru established the idol in Sonda in Sirsi, Karnataka. Everyday he started worshipping the idol and as offering/naivedya he made Hayagreeva Maddi a payasa made of gram (horses’ favourite food) and jaggery. Make this authentic and traditional dish from Karnataka for an upcoming festival 🙂 ... “Hayagreeva | Hayagreeva Maddi | Kadalebele payasa”

Sajjige | Sajjge | Bellada Sajjige | How to make sajjige hoorna

Super quick and easy, sajjige or jaggery rava sheera
08/01/2016 10:33:03 PM vindhyadesai

The festival season is here. Shravana masa for year 2016 starts in 2 days. Tomorrow is the big festival/habba ‘Bheemana Amavasya‘. Celebrate festivals with fervour yet with simplicity. It will make the festivals more enjoyable. Here’s a quick sweet recipe. Sajjige is made in different ways, I learnt this recipe from my MIL. Simple and super quick to make. ... “Sajjige | Sajjge | Bellada Sajjige | How to make sajjige hoorna”