Monday, May 25, 2020

Pineapple Rava Kesari or Pineaplle Sajjige


The sajjige or the rava kesar has to be one the most loved sweets in my household. It is a dessert that uses the simplest of ingredients, gets done in no time and with minimal effort. Despite all the minimal effort and the minimal ingredients, There is absolutely no compromise on the taste. It tastes  just heavenly!! Maybe that is the reason, the semolina pudding is also known as "sapatha Bhaksa" and it a must for the Sathyanarayana Pooja.



 The Rava Kesari is a very forgiving dish and is perfect for for beginner cooks. This sweet dish is also very versatile. Versatile as in, it can be flavored in so many different ways. You can flavor this pudding with simple spices like cloves, saffron and cardamom or fruits like banana, cantaloupe, jackfruit. The sajjige can taste as simple to as exotic depending on the ingredients that is used. Isn't that wonderful??

Give this recipe a try and let me know about the outcome!!





Pineapple Sajjige Recipe:
Preparation time: 20mins
Cooking time: 15mins
Serves- 4-6

Ingredeints:

Ghee- 6tbspns+1tbspn
Cloves- 4-5
Broken Cashewnuts-2tbspn
Raisins- 1tbspn
Fine semolina or chiroti rava- 1 cup or 200ml
Chopped pineapple- 1 cup
Milk- 1 cup or 200ml
Water- 2cups
Saffron- a pinch
Sugar- 2 cups
Cardamom powder- 1/2tspn



Method:

  • Heat a table spoon of ghee in a thick bottomed pan and add the cloves and the chopped cashews and fry till they are slightly golden brown in color. 
  • Add the raisins and fry till they bubble up and take off the heat. 
  • Add the semolina to the same pan and fry till it turns golden brown and take off the heat.
  • Carefully add water to the same pan and stir in they pineapple and allow the pineapple to cook for a few minutes.
  • Stir in the milk, saffron and the remaining ghee to the pineapple mixture and bring the mixture to a boil.
  • Lower the flame and Add the semolina and the sugar, mix well and cook covered on low heat for five to seven mins to till you notice the mixture leaving the sides of the pan.
  • Add the cardamom powder and fried cashew raisin mixture and serve immediately. 


Thursday, January 23, 2020

Kadalekayi Bija Holige- Peanut holige

I had actually planned this post for the occasion of Sankranti. But then, I got so caught up with all the ellu-bella distribution,  and my daughter's assessments that this post had to be postponed. However, it is always better late than never. Isn't it?


Sankranthi in my house is always a grand affair. I leave no stone unturned to make it as festive as possible. From the preparation of ellu-bella to the sakkare acchu, everything is usually made from scratch. The festive menu is always elaborate. The Shankranti menu always includes the quintessential sweet pongal, Kosambari (salad), puliyogare, A sambar or a kootu, Rasam and Curd. This time however, I decided to include holige as well.


The holige or obattu is traditional dessert that is a part of all Indian festivities. Be it a wedding or any other auspicious occasion you are bound to find holige on the menu. In our house, we are partial to the bele (lentil) holige and the Kayi (coconut) holige. As a matter of fact, we had never heard or tasted the Peanut holige.


It was my house help, who is from Gulbarga, suggested that I make the shenga holige for Shankranti. The Kadalekayi beeja (peanut) holige is a rustic flat bread from the North Karnataka region. And this is traditionally prepared during the Shankranti/ Pongal festival.


So credit for this recipe and the preparation goes entirely to her. I followed her instructions almost to the T. The only change in the recipe was the addition of poppy seeds. The poppy seeds, not only made the flat bread aromatic but also took the flavor quotient to a whole new level.


This flat bread is a winter delicacy and it tastes absolutely delectable when eaten with a dollop of ghee. So please don't count your calories when eating this. Enjoy these healthy and nutrition packed sweet treats when we are still progressing from shishir ritu (winter) to the vasant Ritu (spring) and when the nip is still in the air!!! 

P.S. you can find The video for this recipe on my instagram highlights.


Kadalekayi Bija Holige Recipe:
Preparation time: 25min+standing time.
Cooking time:30min
Makes- 15-20 holiges

Ingredients:

For the Kanaka or the Outer covering:

All purpose flour- 300gm
Whole wheat flour- 200gm
Salt- A large pinch
Oil- 2tbsp+1tbspn
Water as required

For the hurana or the stuffing:

Peanuts- 600gm
White sesame seeds- 1-1/2 tbsp
Poppy seeds- 1-1/2 tbsp
Jaggery- 440gm
Cardamom Powder- 1/2tspn
Hot water a few table spoons

Other ingredients:
Flour to roll the holige
Oil or ghee to shallow fry
Ghee to serve.


Method:

For the outer covering:
  • Combine the All purpose flour and the whole wheat flour in a  large bowl, add salt and 2tbspn of oil and mix well.
  • Add water gradually and mix till a soft and pliable dough is formed. Smear the other table spoon of oil and mix gently and allow the dough to rest for atleast 30min or until further use.
For the filling:
  • Dry roast the peanuts for on medium heat, sautéing continuously. Keep frying the peanuts begin to crackle and you can see dark spots on them. Take off the heat and set aside to cool.
  • In the same pan, add the sesame seeds and fry till they turn slightly brown and take off the heat.
  • Fry the poppy seeds in the same pan till they crackle and set aside.
  • Mix the Peanuts, Sesame and poppy seeds and grind them into a coarse powder.
  • Add the jaggery and cardamom powder to the ground mixture and grind to a fine powder.
  • Transfer the ground mixture to a large bowl and add gradually add a table spoon of hot water at a time and mix to form a thick dough.
To Proceed:
  • Divide the dough into 16-18 portions and keep aside.
  • Divide the Peanut mixture into 16-18 portions and keep aside.
  • Slightly grease your hands with oil. Take a small portion of the dough and gently spread the dough with your fingers to make a circle of 2" to 3" diameter. Place a portion of the peanut mixture in the center, and gather the edges of the dough over the filling.
  • Flatten the dough slightly and using all purpose flour to dust, roll again into 7 to 8" circle.
  • Shallow fry the holige on a hot girdle till it turns brown in color on both sides. Brush a teaspoon of ghee on both sides.
  • Repeat the process with the remaining dough and stuffing mixture.
  • Smear a teaspoon of ghee on each holige and serve hot.
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