Kobbari/Kaayi Holige a.k.a Coconut and Jaggery stuffed Indian bread

After celebrating festivals continuously you are left with huge amount of fruits, open coconuts, and a refrigerator full of good food :D so next 3-4 days you don't have to worry about cooking anything elaborate.. Kobbari/Kaayi/Coconut holige/pooran poli is made exactly on such occasions where you can finish off those coconuts lying at home and these holige can be saved in plastic bags in refrigerator for 15-20 days. You can re-heat it on tava when you want to eat them, but do not forget to eat them hot hot with a dollop of ghee :) Here is how you can make Kobbari/Kaayi/Coconut holige/pooran poli :

Kanaka/Skin
Chiroti Rava - 1cup
salt - half a pinch
water
Sunflower oil

Method:
Mix all the above to make a loose dough your dough should like this :
Pour 1 cup of oil on the skin and leave it aside for 1 hr.

You need these to make Stuffing :
Coconut grated from 1 whole coconut - Measure it in a cup

Jaggery - take in 1:3/4 ie., 1 part of coconut : 3/4 parts of jaggery
hurgadale pudi/dhalia powder/roasted chickpea(chanadal) powder : 1 cup
Cardamom Powder : 1tsp

Gadgets :
Rolling Pin
non-stick/laminated paper
a flat spoon
Girdle/Tava

Extras:
Oil for frying


1. Grind grated coconut, jaggery with cardamom powder in a grinder/blender to a smooth paste. Use very little water to grind it.
2. In a thick bottomed pan take the ground paste and bring it to boil, keep stirring till the mixture has lost 80% water.
3. Add hurgadale pudi/dhalia powder/roasted chickpea(chanadal) powder a tablespoon at a time with stirring..till you have finished the powder.
4. Let the mass cool down. Divide the whole mixture into equal portions and make balls.
5. Spread little oil on the non-stick paper and spread it evenly on the paper
6. Pull out a lemon sized dough/Kanaka/Skin. Spread it/Pat it using your palm to make a small round of 5cm diameter.
7. Place the coconut stuffing inside it, fold up the sides and close the ball...

Note: The picture has dal stuffing..this photo is used to guide you to stuff the holige/pooran poli

8. Oil the rolling pin and roll them to make a chapathi/flat circles of 8-10 cm diameter...it may look something like this...
Note: The picture has dal stuffing..this photo is used as a guide to show the rolled out holige/pooran poli

  

 9. Transfer the rolled out holige/poli to hot tava/girdle. Holige side should face the tava. Remove the paper slowly.. like this.

Note: The picture has rice flour stuffing..this photo is used as a guide to show the rolled out holige/pooran poli

10.Fry poli on both sides.. and enjoy them hot with a dollop of ghee or without ghee..

Sangeetha, a regular reader on my blog shared her Ganesh Chaturthi pictures with me and I would love to share it with all of you with her permission..

Sangeetha lives in Singapore with a lovely family. She is from Hassan ...so...from a fellow Kannadiga to Taste of Mysore a Ganesh Chaturthi Picture to all of you....

That dundu mallige (jasmine flowers) on Ganesha looks adorable..and reminded me of Mysore ...Thank You Sangeetha :)

Anouncing SWC-West Bengal

While we all ladies on our S.Women's club are burping the feast that we had during Karnataka Cuisine..it was time again to anounce a new theme....I wanted to take a trip learning the cuisine of West Bengal....so this month let us celebrate the cuisine of West Bengal! The rules are very simple ..

For all Singapore non-blogger's...
1.Cook a Bengali dish - Veg & Non Veg both allowed.
2. Take a picture ..any size is fine
3. Write down your recipe and mail it to lakshmi(at)tasteofmysore(dot)com before 1 October 2008

Singapore Bloggers......
If you have a blog please publish your recipe on your blog and send me the following details :

Your Blog Name
Name of your post
URL of the post
Picture of the dish ( Size - 300*377 Px )

Do not forget to send in your entries to lakshmi(at)tasteofmysore(dot)com before 1 October..
I will be coming up with the logo soon..I have asked permission to reproduce picture and I am awaiting the answer for the same. I will update you all soon. International bloggers are welcome to send in their entries ...this is in spirit of sharing the recipes :) 

 

Thanks to Priyanka for her Sandesh photo which helped me to make logo for the event.

Today is Ganesh Chathurthi..so Happy Ganesh Chaturthi to all of you..

Wishing you all a very happy Ganesh Chaturthi..

Wishing you all a very happy Gowri Habba and Ganesha Chathurthi..



Varasidhi Vinayaka Vratha Vidhana in Kannada can be found here..

Sri Varasiddhi Vinayaka Vrata - Veda Brahma Sri Ganapati Shastry

http://www.kannadaaudio.com/Songs/Devotional/home/SriVarasiddhiVinayakaVrata.php


Sri Siddhivinayaka Vratha - Dheerendhracharya
http://www.kannadaaudio.com/Songs/Devotional/home/SriSiddhivinayakaVratha-Dheerendhracharya.php

Sri Ganesha Pushpanjali - Sthotras, Suprabhata, Dasarapada, Naama Smarane
http://www.kannadaaudio.com/Songs/Devotional/home/SriGaneshaPushpanjali.php


OM Gam Ganapataye Namaha - Sri Vidyabhushana
http://www.kannadaaudio.com/Songs/Devotional/home/OMGamGanapatayeNamaha.php

many more on Kannada Audio dot com... for all Kannadigas..


Happy Festivals and Happy Eating....

Ganesha Banda
Kai Kadubu thinda
Chikkereli bidda..
Doddakereli edda...
remembering the little rhyme we used to sing when we were small..

We went around to each house with turmeric rice to bow at each Ganesh and pray to him. It is believed to be auspicious to see 101 Ganesha's on this particular day...so we would dress up and go with our friends to neighbours houses and would atleast see 21! I miss those days and Akash absolutely don't know the real celebration at all... all he knows is Ganesh's Happy Birthday! missing India sooo much...

Chanadal and Rice Payasam

Wishing all women who celebrate Gowri Habba today a very happy day! Gowri pooja/prayer is offered to goddess Gowri and pray for the well-being of the family. Also, on this day Taste of Mysore celebrates it's 100th post...

For all Kannadigas..Swarnagowri vrata pooja vidhana can be found here..

http://www.kannadaaudio.com/Songs/Devotional/home/SwarnaGowriVratha.php

I had made chanadal and rice payasam. Here is how we make it ..

You need the following :
Rice : 1 cup
Chanadal : 3/4cup
Pressure cook both of them with 3 cups of water.

Grind to smooth paste :
grated fresh coconut (2tbsp), jaggery(2cups for a sweeter version or 1cup for tooth friendly version), poppy seeds (soaked in water for atleast 20mins), 1 pod of cardamom.

If you do not get/have poppy seeds substitute with soaked rice+cashews ..1tsp each..soaked at least for 20mins

Add the ground paste to rice and dal, add little more water to dilute it. bring it to boil and serve garnished with dry fruits..I have fried dry fruits in ghee and then added to the payasam.