Kobbari Obbat

Kobbari Obbat

This is a well known No-OIL, sweet dish among Hebbar Iyengars.I mean to say the, the origin is from there, ofcourse all mankind can try this. Very easy to make and very yumilicious....

Ingredients:

For Dough
Maida
Salt
Ghee
Water

For Stuffing:
Dry coconut(Ona Kobbari)
Sugar
Elachi powder

Serves: 6 pieces for 1 small measure.
Method:

1. Add a pinch salt and 1 spoon ghee to 1 medium cup(say, steel glass used for coffee) maida. Mix well till it forms a crumble-like.
Now add water slowly and carefully and form a dough like chapati dough. Knead little and keep it asie for 2 hours
2. Using mixer, grind 1 cup(same measure as mentioned above) sugar and 1 cup grated dry coconut.Add elachi powder. It must be a fine powder.
3. Take a small ball of the dough, roll it to a big circle, it must not be too thick nor too thin.Place 1 spoon stuffing, close it, flatten it and roll it. Dont roll it too thin.
4. Heat a tawa, simmer it, put the rolled out stuffed dough and bake it without oil on a low flame until it gets brown spots..

Take it out an allow it to cool thoroughly.

Here is the wonderful dish...ready to eat...

Crispy Samosas

Crispy  Samosas..

 

For dough:

1.       Put 1 measure maida/All purpose flour to a bowl. Add a pinch salt , 1 spoon ghee and mix it gently until it becomes like crumbles. Now add water and mix to form a dough like Chapathi dough’s consistency. Cover it and Keep it aside for 1 hour

                For Stuffing:

1.       Pressure cook green peas and 2 big potatoes, peel it and mash it.

2.       Add chopped onions,red chilly powder, Dhaniya powder,garam masala powder, turmeric,salt

1.       Take small balls of the dough and roll it to thin and small size.

2.       Cut the rolled out dough in the middle to form 2 semi circle

3.       Apply water with fingers, around the semi circle, as shown in green shade

4.       Now, fold the 2 edges to form a rough cone

5.        Put the cone shaped dough in between your thumb and fingers.

6.       Place some prepared potato stuff and gently seal it with the help of water.

7.       Pull gently to form the base of the triangle

8.       Deep fry at medium flame, until it turns golden brown

Serve with Tomato sauce or Sweet Chutney..

Kobbari Mitai

Kobbari Mitai

Ingredients:

Freshly grated coconut

Elachi powder

Sugar

Ghee

1.Grate 2 cups of fresh cocout.Remove the big pieces

2,Add 1and ½ measures of sugar to kadai with ½ cup water and melt nicely

3. Add grated coconut (choose only the white porton, if you want the Burfi to be white) and keep stirring until the mixture thickens and starts leaving the walls of the kadai.Add elachi powder.

4. Apply ghee in a round plate.Pour the mixture over the plate, evenly. Cut to pieces immediately

Allow it to cool thoroughly

Note:It will take 10 to 15minutes to thoroughly reach the desired consistency..

When it reaches the setpoint, you must turn off the flame and spread it on the plate. If you delay by few seconds or if you miss out the setpoint, you will not get burfi, it will become powder.Please be vigilant while preparing this dish.

Avareykayi Hithakbeley Side dish

Avareykayi Hithakbeley Side dish

Ingredients:

Hithakbele

Coconut

Green Chilles

Ginger

Garlic

Coriander leaves

Onion

Chakke

Pepper

Oil

Turmeric powder

1.       Pressure cook hithakbele and cool it

2.       Grind: coconut, green chillies,ginger,garlic,coriander leaves,onion, chakke,pepper

3.       Heat oil. Add onions, tomatoes, add the paste,salt, turmeric,boiled hithakbele,1/2 spoon rasam powder, 1 pinch red chilli powder

Boil well. It must be of gravy consistency

Rawa Dosey..

Rawa Dosey...

Ingredients:

Chiroti ravey

Rice flour

Maida

Green chillies

Ginger

Jeera

Salt

Water

Pepper powder

Coriander leaves

1 medium sized Onion

1.       Mix directly

½ cup chiroti ravey

½ cup rice flour

¼ cup Maida

Grinded green chillies

Grated ginger

Jeera

Salt

½ spoon Pepper powder

Coriander leaves, finely chopped

Finely chopped onions

Water, sufficient

Leave it for 30 minutes

2.       The batter must be watery.

3.       Heat tawa. Take a big spoon, take the batter and just pour evenly across. Don't smear it like regular dosa

4.       Put oil, close it. It will take one time for cooking

5.       Turn the other side on high flame.

Serve with yummy coconut chutney

Ambadey...

 This Recipe gives crispy Amadeys, without any garlic or onions in it..Worth give a try

Ingredients:

1 measure Kadale bele

Few Green chillies

Ginger

Little water

Coriander leaves

Salt

Fresh grated coconut

Hing

oil for deep frying

1.       Soak 1 paavu kadale bele for 3 hours.

2.       Grind for a very short time, 4 to 5 green chillies, ginger and above soaked kadaley bele. It must be coarse, it must not be fine paste. Add 2 or 3 spoons of water for grinding, not more.

3.       For this grinded stuff, add chopped coriander leaves, little fresh coconut, salt, hing. Mix gently

4.       Heat oil. Take small balls of this dough, flatten it gently and deep fry until it turns slight dark.

5.       Allow it to cool, before you serve it.