Friday, October 28, 2011

Deepavali special- Haal obattu or poori payasa

First of all let me convey my belated Diwali Wishes to everyone. I know I have been absconding from my virtual kitchen for a long time now. This absence has actually left me feeling guilty. First there were some unexpected changes that took up a lot of my time and energy and then all of a sudden my laptop needed a battery replacement. It took almost 10days and a lot nagging to make S replace the battery. Now that everything is in place, I decided to post the recipe for Haal obattu.

The source of this recipe is my mom. She normally makes this for Dussehra or Diwali. This is one of my many favourite desserts because, any I love any kind of kheer or payasa. But strangely though, I never ventured to make this after I got married. So just before Diwali, I called up ma to ask for the recipe which she sweetly gave it out to me. Unlike the regular obattu or holige, this dish does not come with a filling. Instead, the crisp flat bread is dipped and served with poppy seed kheer. This makes the dessert extremely rich and satisfying. To top all this, this dessert has a great soporific effect on you. Do you need any more reasons to not to make this? :)

Haal obattu recipe:
Preparation time: 30min+ soaking time
Cooking time: 20min
Serves- 4

For the poori:
Chiroti rava or fine semolina- 2 cups
Butter- 4tbsp, melted
Salt- a pinch
Water to knead
Oil to deep fry
For the poppy seed kheer
Poppy seeds- 3 tbsp
Rice- 1/2tsp
Almonds- 8-10, soaked
Milk- 500ml or 1/2 liter
cardamom- 5-6, powdered
Sugar- 2/3 cup
Grated fresh, frozen or dry coconut- 4tbsp


For the poori:
  • Assemble the semolina, and salt in a large bowl and add the melted butter.
  • Mix the butter well so that the mixture resembles bread crumbs.
  • Add water gradually and mix into a firm dough.
  • Allow the dough to stand for atleast 30min
For the poppy seed kheer:
  • Dry roast the poppy seed and the rice till brown and fragrant. Take off the heat and cool completely.
  • Grind the cooled poppy seeds and rice along with the soaked almonds and the coconut to a fine paste by adding a little water.
  • Take the ground mixture in a pan. Add the milk and mix well.
  • Heat the mixture on a low flame till the it thickens.
  • Add the ground cardamom and mix well.
  • Turn off the heat and add the sugar and set the kheer aside.

To proceed:
  • Divide the poori dough into 14-16 equal portions and set aside.
  • Using a little oil or wheat flour, roll each portion of the dough into a disc of 4-5" in diameter.
  • Heat oil in a wok and deep fry the pooris on a low flame till the poori is brown and crisp.
  • Take off the heat and drain on an absorbent paper. 
  • Repeat the same procedure for the rest of the dough.
  • To serve, Arrange one or two pooris on a plate and pour some hot poppy seed kheer on the pooris and allow the porris to soak the kheer for around 30 secs. 
  • Pour some more kheer and serve immediately.

Wednesday, October 12, 2011

Black and white Wednesday- The "green" bell pepper

This decoloured bell pepper is my contribution to Susan's Black and white wednesday event

Tuesday, October 11, 2011

Peanut butter and banana Smoothie

I am back after after a week long break. Even though I never wanted to be away from my blogging world, the past week was so uneventful, that I was forced to be away. I could not post anything because during the past week, my productivity in the kitchen was very less. Most of the times, we were eating out or it so happened that S was not there for either lunch or dinner. So I just had to cook something very simple. As luck would have it, even those simple dishes were not photographic material or I did not have the time to photograph them. I am now beginning to think that I will surely loose my blogging voice if this continues. Therefore, in order to save my blogging voice, I am posting this simple yet tasty smoothie.

If you like the flavour of peanut butter, then I am sure you will love this drink. The nutty flavors of the peanut goes very well with sweet bananas. This fruity and nutty combination is surely outstanding. This tasty, naturally fruit flavoured smoothie is not only rich and creamy but healthy as well. This drink can either be had for breakfast or as an evening drink or for that matter, any time of the day. It's that delicious!!

Peanut butter and banana Smoothie recipe:
Preparation time: 10min
Cooking time: nil
Serves- 4


Milk- 4 cups
Peanut butter- 4 tbsp
Banana- 2 med, sliced
Sugar- 6 tbsp
Ice cubes- 6-8 (optional)


  • Place all the ingredients in a blender and blend until the mixture is smooth and creamy. Serve immediately

Tuesday, October 4, 2011

Annada payasa- Rice kheer

Hello friends!!! Hope you are all having a great Dassehra. I know I am having a good one. So much so that, I have not been able to post anything for almost a week. This year Dassehra is a little more hectic than usual. Maybe because my little was a wee bit easy to handle last year ;)
Coming to this recipe, this is my all time favourite desserts. Did you know that the rice kheer or Annada payasa is also the favourite of the goddess? The scriptures say that, the Goddess Lalitha or Parvathi loves this kheer so much that she is also known as Paayasaanna Priya (One who loves rice kheer). So you see, this elegant dessert is truly the food of the Gods. Now having said so much, I thought it was only apt for me to make this as an offering to the Goddess during Dassehra

This creamy rice pudding is so enticing that it is a true delight to the senses. The heavenly dessert is truly versatile as well. Despite the key ingredients are rice and milk, it can either be flavoured with the traditional cardamom and saffron or with the more contemporary vanilla. Even tough the dish might taste different, it would still be as delicious as ever.

Annada payasa recipe:
Preparation time: 20min
Cooking time: Almost an hour
Makes- 6 cups

Rice- 1 cup,
Milk- 8-10 cups
Ghee- 3tbsp
Sugar- 1-1/2 to 2 cups
Cardamom- 6, powdered in a mortar and pestle
Almonds- 10, chopped and powdered
Saffron- 1/4tsp, soaked in warm milk
Whole or skimmed milk powder- 5tbsp
Cashew nuts- 15, chopped into bite sized pieces
Raisins- 1/4 cup


  • Wash the rice in enough water and drain.
  • Heat a 1-1/2 tbsp of ghee in a pan and fry the rice on low flame till the rice turns light brown and fragrant
  • Add half a cup of water and 1 cup of milk and cook till the rice is completely soft.
  • Add the remaining milk, cardamom powder, soaked saffron and powdered almonds. Mix well and boil the mixture for a few min
  • Add the milk powder and boil till the mixture achieves a creamy consistency.
  • Take off the heat, add sugar and mix well.
  • Heat the remaining ghee in a pan and add the chopped cashew-nuts and raisins.
  • Fry for 2min till the cashew-nuts turn brown and the raisins bloat.
  • Take off the heat and add the mixture to the cooked kheer and mix well.
  • Serve warm or cold.

Notes: The milk powder can be substituted with cream or half and half or condensed milk

I am linking this Payasa to CWS- Rice Which was started by Priya's and hosted by Reva 

and Dr. Sameena Pratap's Diwali Sweets event

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