Ring in the New Year with two lip-smacking recipes.
- 1 cup rice (sona masoori)
- 100 gm raw mango or mavinakayi
- ½ cup grated coconut
- ½ tsp mustard seeds
- 2 tbsp groundnut or peanuts
- 1 tsp urad dal
- 1 tsp chana dal
- Salt to taste
- 6 curry leaves
- ¼ tsp turmeric powder
- ¼ tbsp oil
- 3 green chilli
- Cook the rice and keep it aside. Rice should be cooked well but not mushy.
- Wash, peel and grate the mango. Taste the mango and use it accordingly.
- In a large kadhai heat oil. Add in mustard, urad dal and chana dal, and few curry leaves. Allow to splutter. Furthermore, add peanuts and saute for a minute. Also add raw mango, green chilli and turmeric. Saute for a minute or till mango shrinks.
- Now add in 2 cups of cooked rice and salt to taste. Mix gently without breaking rice grains.
Kayi Obbattu Tupa
- 2 cup freshly grated coconut
- 1½ cup jaggery
- 5 green cardamon
- 2 cup maida or plain flour
- 2 cup oil
- 1 tsp turmeric
- In a bowl, take sieved all-purpose flour (maida) and turmeric powder. Add water little by little to form a pliable dough. Add 3 tbsp of til oil and knead well to form a smooth dough. Once done keep it aside
For the holige:
- Take 2 cups of freshly grated coconut. In a heavy bottom pan add jaggery. Add ½ cup of water into the kadai. Jaggery dissolves in water and you can see the froth. Keep stirring until you get a thick syrup consistency.
- Add grounded coconut into the jaggery syrup. Stir well to form a thick paste. Switch off the flame. Coconut puran is ready for stuffing. Make sure your hoorna or pooran is thick in consistency and can easily form balls.
- Add cardamom powder to the hoorna/puran and give a final mix. Remove the hoorna in a wide bowl and allow it cool for some time. Make small balls from coconut hoorna and keep it ready for stuffing
For preparing the coconut mix:
- With the prepared dough, make some small balls as shown below. Take one ball and flatten them with your fingers. Place the jaggery stuffing in the centre.
- Take the edge and start pleating to cover the stuffing. When the dough covers the puran completely, seal it on top. Dust enough rice flour, roll it very slowly. Roll it in to medium thickness.
- Heat a skillet and transfer the rolled puran on to skillet carefully. On medium flame, let it cook adding 4 drops of til oil. When small bubbles form, just flip it over to cook the other side. Remove when it is cooked. Serve it with hot ghee.
Rajesh Kumar Ramaiah is the Chef De Cuisine at Secrets of Bangalore.