Garg Obbatt

Happy Diwali To All my fellow bloggers and also to my viewers.

Diwali / Deepavali (Festival of Lights) is a very fun filled popular festival all over India. Hope that everyone (those who celebrate) celebrated Diwali in a grand way. Past 3 days i have making different sweets. Today i have made a special sweet which is a very typical and special Iyengar dish. This is called “Garg Obbatt” in tamil. There are various ways of making obbattu with different ingredients. “Obbattu” is a very poplular and mostly made during marriages & other special occasions.

Of course, the source for this recipe is from my mother.

Ingredients - To Dough

• 1 Cup Maida flour
• 1/2 Cup Semolina (Sooji Rava / Chiroti Rava)
• 1 tsp Oil
• Water to knead a dough

Method

• Mix all the ingredients and knead a dough keep aside for 1 hr.

Ingredients - Sweet filling / Hoorna / Purnu

• 1 Cup Bengal gram (Chana dal / Kadale bele / Kadal Purppu)
• 1 Cup Jaggery (Bella / Gur / Vellu )
• 1 Cup Coconut (grated)
• 1 tsp Raw Rice
• 1 tsp Cardamom Powder
• 1 tsp Water

Method

• Roast the bengal gram and make a fine powder using blender & keep aside
• Take a large heavy bottom wok.
• Add jaggery + water mix well till forms to frother
• Add coconut and stir constantly till semi thick
• Add bengal gram powder stir then add cardamom powder again stir well
• Add rice, stir constantly for 10 minutes till thick on low flame then switch off the flame. Cool it

Method for Obbatt

• Take a dough & make a small balls
• Roll them like size of puri using rolling pin
• Fill the sweet inside and cover the edges of dough and roll them with the help of maida.
• Heat pan and put obbatt and fry on both the sides till done. ( Do not add oil / ghee).

Tip : To get good crispy taste you have to use chiroti rava. since that is not available here in grocery stores i have an idea for you just fry the regular semolina / rava and grind it for a while till u get nice powder then add it to the dough and continue the process

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Baby CORN Manchurian

Baby Corn Manchurian has a delicious taste. Crispy, Spicy and very declicious. Most of us are very familiar with Gobi Manchurian. I like making dishes with Baby Corn because it comes out very tasty, sweet and it also adds a lot to the visual aspect of the dish.Like Baby Corn Pulao, Subzi Or Curry etc.,I made this as an appetizer dish. It came out very Yummy, Crispy n Spicy. The weather was chilly outside and this spicy hot dish was a perfect foil for it.

Ingredients - 1

• 1 Packet Baby Corn
• 1/2 Cup Corn Flour
• 1/4 Cup Rice Flour
• Red chilli powder
• 1 tsp Garlic + Ginger Paste
• Salt to taste
• Oil for deep fry

Ingredients - 2

• 1 Bunch of Spring Onions
• 1 onion (sliced)
• 2 Garlic (crushed)
• Soy Sauce (acc to taste)
• Red Chilli Sauce or Red Chilli Powder (acc to taste)
• Tomato Ketchup
• 1tsp Oregano
• Vinegar (option)
• 2 tsb Olive Oil
• Salt to taste

Method - 1

• Cut Baby Corns length wise and cook the corn in a pan using a cup of water with salt. drained keep aside.
• Mix the flour and chilli powder, ginger garlic to make a paste (Batter)
• Baby corn with the batter and then deep fry at medium flame
• Remove and drain in paper towel

Method - 2

• Heat oil in a large wok(kadai)
• Add garlic, onions, spring onions fry till onions are pink
• Add fried baby corn then add one by one sprinkle soy sauce, chilli sauce, vinegar, salt, tomato ketchup, oregano
• Stir well & ready to serve

Other Manchurian Recipes so far :
Corn Manchurian
Gobi Manchurian

| Copyright © Malas - Kitchen 2008 | | All rights reserved