THAMBUTTU

THAMBUTTU

Ingredients: 
6 - ripe bananas
6 tsp - thambuttu powder
6 tsp - sugar
2 tsp - roasted seasame seeds
3 to 4 tsp - honey (optional)
4 tbsp - coconut grated 
pure ghee

For the Thambuttu Powder:
1 kg - boiled rice
a few - cardamoms
1 tsp - fenugreek
salt to taste

Method
For the powder:

1. Sprinkle some water on the rice.
2. Roast on a tava till it is dark brown and crisp
3. Roast fenugreek and cardamoms.
4. Powder into very fine powder along with salt.
5. Store in an air tight container.

For Thambuttu:

1. Peel and mash bananas.
2. Add sugar, honey and thambuttu powder.
3. Knead into fairly thick but soft dough.
4. Make a depression in the centre.
5. Pour ghee and serve individually.

MALPURI

MALPURI

Ingredients: 

• maida-1 cup
• sooji(rava)-1/4 cup
• cardamoms(powdered)-3 
• sour curd-1 tbsp
• baking soda-a pinch
• oil for frying
• sugar-1 cup
• water-1 cup

Method

• Mix maida and sooji with curd and baking soda. Keep aside.
• Make a syrup of the sugar by boiling till consistency is thick and sticky.
• Allow syrup to cool and mix it with the rest of the ingredients.
• Beat it well till the mix is uniformily blended.
• On a hot frying pan, heat a tsp of oil and pour the mix to the size of small dosa.
• Wait for a while and turn it over.
• When brown take it of the heat.

HOLIGE

HOLIGE

Ingredients: 
For Stuffing:(Hoorana):

• Channa dhal-- 1 cup
• Toordhal--1 cup
• Jaagery--1\2 kg
• Cardamom--3 pods
• Dry Ginger (optional)
• Fresh Coconut grated--1 cup

For Covering:(Kanaka):

• Wheat Flour --1 cup
• Maida -- 1 cup
• Turmeric --1 tsp 
• oil --3 tbsp
• Salt--1\2 tsp
• Water

Method

• Wash and soak the channa dhal for 2 hrs
• Sift maida and wheat flour, turmeric, salt together. Knead a very soft dough using enough water. Add enough oil and knead properly, cover it with a wet muslin cloth, keep aside for 2 hrs.
• Wash the toor dhal; cook channa dhal and toor dhal in a pressure cooker until soft.
• When the cooked dhals are cool enough, grind them along with coconut, cardamom, and dry ginger (in a mixie), to a nice paste, without adding much water. 5.Melt the jaggery with a little water, in a big kadai. Mix the dhal paste to it, boil them on a medium heat. You have to keep on stirring it or it will burn. This process takes almost 10-15 mts and your patience too! Take out from the heat when it is thick enough to make round balls out of it.
• When it cools down, make small lemon sized balls . These are the stuffings. We call it "Hoorana".
• Similarly, make small round balls out of wheat and maida dough for covering. We call it "Kanaka". It should be half the size of the Hoorana balls.
• Now, take a ball of Kanaka, press it on your palm with enough oil, Put one hoorana in it, cover it properly, like you make for Allo parata. Then roll it like chapathi, using maida flour or oil. I prefer using flour.
• Cook that on the heated greased Tawa on both the sides. If you want the Holige soft, take out quickly. Like wise, make all the Holiges. Keep the Holiges on dry muslin cloth till they cool down, and store them in a box. They will be fresh for one week in room temperature or you can store them in fridge for one more week.

Lehiyam

LEHIYAM

Ingredients: 

200 g - aniseed 

200 g - jaggery 

100 g - dry ginger 

1 tsp - cumin seed 

1 tbsp - black pepper 

small piece - ginger 

2 tbsp - ghee 

Method

• Wash aniseed to remove dirt
• Soak all ingredients except jaggery and ghee in water.
• Drain water and grind the spices into a paste.
• Dissolve jaggery in a pan and strain to remove dirt.
• Place the strained jaggery in a pan and add the ground paste.
• Add ghee and stir well till the lehiyam leaves the sides of the vessel.
• Remove it from the pan, and allow to cool
• Store in a dry container.

Boondi Laddoo

BOONDI LADOO

Ingredients: 

1 cup Channa Besan (make sure it should not have clumps.)
1 Tsp Rice Flour
Salt 1 pinch
8-10 Cashews
8-10 Rasins
4-5 Cloves
Orange colour
4 tbsp Ghee.
8-10 Elaichi (powdered)
Oil for frying

For making sugar syrup:

Sugar - 1 3/4 cup
Water - 3/4 cup

Method

1. Mix channa besan, rice flour, pinch of orange colour and salt with water. (the consistency should be like dosa mix so that it should be easy to make bhoondhi)
2. Heat oil in a frying pan.
3. In the mean time in a pan heat 3/4 cup of water. Bring it to boil. Then add 1 3/4 of sugar. Put it in medium heat to make the sugar syrup. (care should be taken that the sugar syrup is not over done. Using a spoon take few drops of sugar syrup, when you pour it from the spoon the last drop of the syrup should form a thin continuous line. If it doesn't keep it for boiling for another 2 minutes.)
4. When the oil is heated up, using a cup pour the mix little by little on a perforated spoon to make bhoondhi. Fry it for 3 minutes. Continue with the remaining mix.
5. In a heated pan add 1 tbsp of ghee and fry cloves and cashews. Keep it aside.
6. Once the bhoondhies are done put it in a vessel and smash 1/4 of bhoondhi with a spoon then add the sugar syrup, rasins, fried cashews , cloves, powdered elaichi and the remaining ghee. Make it into a ball (even when it is hot.)

BADAM MYSORE PAK

BADAM MYSORE PAK

Ingredients: 

• besan - ½ cup
• badam powder - ½ cup
• melted ghee - 2 1/2 cup
• sugar - 2 1/4 cup
• water - ½ cup

Method

1. Grease a tray with ghee, keep aside.
2. Take 1 cup of ghee in a frying pan over low heat.
3. Mix the besan and keep it separately.
4. Mix sugar and water in a pan over low heat.
5. When the sugar dissolves, add besan and badam powder.
6. Stir the mixture by adding the remaining ghee little by little.
7. Keep stirring until bubbles start forming.
8. Spread the mixture in the greased tray.
9. Mark out desired shape with a sharp knife, while warm.
10. Allow to cool completely, before storing in airtight containers.

Petha

PETHA

Ingredients: 

• 1 kg. Firm white pumpkin
• 800 gms. sugar
• 2 tsp. calcium hydroxide (kitchen lime)
• 1/2 tsp. alum powder
• 1 tsp. rose water
• 3-4 drops kewra essence
• 2 cups water

Method

• Dissolve alum in 1/2 cup water. Keep aside.
• Dissolve lime in 1 litre water, strain with a clean cloth, twice if required.
• Peel pumpkin, dicard seeds, mushy centre.
• Cut into 1"x2"x1" rectangular blocks or as desired.
• Prick all over with a metal skewer or fork.
• Put pieces in lime water. Soak for 30-35 minutes.
• Drain, wash under clean running water for 2-3 minutes.
• Put in a bowl, sprinkle alum water, shake to coat all pieces evenly.
• Drain, boil pieces in a large heavy pan, till a little soft and exuding water.
• Make a syrup of sugar and water, till 2 1/2 thread consistency (refer syrup method)
• Put drained pumpkin pieces in syrup, boil till syrup becomes thick again.
• Keep covered with a mesh, overnight.
• Drain, boil syrup again till thick, add pieces, reboil for 3-4 minutes.
• Drain out excess syrup, sprinkle essence and rose water.
• Cool completely, refrigerate.