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

Potato In Curd Gravy

Hope everone had a gr8 long weekend. It was a nice weekend for me.Today i am posting a new dish “Potato in curd gravy”. This is my sisters reicpe and we made it for dinner yesterday. This gravy dish suits chapati’s / paratha’s / white rice. This is so easy to make and does not have too many ingredients and more important no grinding. Bachelors can also make this without much fuss.

Ingredients

1. Potato Cubes - 4 cups
2. Curds (beaten) - 2 cups
3. Onion - 1/2 cup (finely chopped)
4. Green chillies - 2
5. Garammasala - 1 & 1/2 tsp
6. Red chilli powder / Paprika - 1 tsp (acc to taste)
7. Jeera Powder - 1/2 tsp
8. Turmeric a pinch
9. Kasoori methi (Optional) - 1/2 tsp
10. Jeera seeds - 1 tsp
11. Mustard seeds - 1/2 tsp
12. Hing / Asafoetida a pinch
13. Ginger Paste - 1/2 tsp
14. Salt to taste
15. Coriander leaves

Method

• boil the potato cubes in microwave or directly in the pan/cooker
• Heat large wok, add oil add, mustard seeds, jeera seeds, turmeric, hing, kasoori methi, ginger, green chillies & onions, fry till onion turns golden
• Add potato cubes, add salt & add curds
• Add masala powders one by one
• Bring to boil the gravy. Garnish coriander
• Serve hot

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

Kobri Mitai / Coconut Burfi

Happy Dussehra to all my Malas-KitchenViewers.

Dussehra or Navarathri started yesterday. I had made this sweet for the festival. This is a well known sweet in South India. There are various kind of dussehra prepartions in india.Well in karnataka called it has Bombe (Dolls) Habba or Navarathri. My grandparents at their house used to decorate a step by step shelf with varieties of dolls. Now we miss all those precious moments.In my house I have kep only 2 dolls i.e. raja & rani. These 2 dolls were given to me on my marriage day. These 2 dolls are thought of as Goddess Laksmi and God Narayana. The the story of navaratri is knows in every part of india.This is my mother's recipe.

Ingredients

• 2 Cups grated Coconut
• 1 & 1/2 Cup Sugar (acc to taste)
• 1 tsp Cardamom Powder
• 2 tbsn Cashews small pieces
• Pure Ghee - 4 tsp

Method

• Mix well coconut and sugar in a large wok (kadai) leave for 5 to 8 mins.
• Switch on the stove. Keep stirring constantly on low flame .
• Add cardamom powder & cashwes pieces, stir until the mixture turns into a non-sticky paste.
• Add Ghee stirring constantly then
• Pour into the greased ghee plate allow it to cool and cut into a square or diamond shape
• Store it in airtight boxes.

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