O for Obattu from Karnataka

O for Obattu from Karnataka

Obattu is called with different names in different parts of west and south India like Holige, Bobattlu or Puran Poli. So you would identify it by Puran Poli as it is called in Gujarat and Maharashtra. Its a common mouthwatering sweet dish, prepared on auspicious occasions. With the different region it may change for regional flavours. 

Here we would try dates Obattu. Serve the  Date Obattu with South Indian Kosambari Recipe with Raw Mango, Cucumber, Carrot and Beetroot and Paruppu Rasam for a wholesome meal.

The common Omelette made from egg is another dish and perhaps most common, most easy dish eaten at any time. Olan from kerala is a curry made with white pumpkin, cowpeas (red lobia or chawli) and coconut milk, and is another regional recipe worth trying.

Ingredients for Obattu

• 250 grams Dates , (seedless)
• 20 to 25 Badam (Almond)
• 2 Cardamom (Elaichi) Pods/Seeds
• 1-1/2 cups Dessicated Coconut , grated
• 1/4 cup Jaggery , optional
• 250 grams Sooji (Semolina/ Rava) , (fine variety)
• 2 tablespoons All Purpose Flour (Maida)
• Salt , a pinch
• Sunflower Oil , as required, Ghee , as required

Preparation

1.   Soak dates in 1/2 a cup of hot water for 1-2 hours.

2.   Separately grind the almonds to a powder.

3.   Also grind the dry coconut into a thick paste with very little water.

4.   Grind the soaked dates mixture without any additional water to a smooth paste.

5.   Combine date paste, almond powder, coconut paste and jaggery (if using) in a pan   and sauté for 2-3 minutes.

6.   Let this mixture cool slightly and shape them into 4 equal sized balls and set aside.

7.   In mixing bowl add semolina, maida, salt and enough water to make a soft dough and knead well for 6 to 8 mins and let it rest with a moist cloth covered over it for 1 to 1 and half hours.

8.   Now knead again briefly and pour enough oil to cover it completely. (If you spread a tiny piece of this mixture with your fingers on a clean surface and lift it up it should not break and you must almost be able to see through it)

9.  On a sheet of butter paper, smear some oil, pinch a gooseberry sized dough and flatten it with your fingers and place the date ball on it, now cover the ball by stretching the ends of the dough using your fingers and seal it securely.

10. Place this dough secured date ball on the butter paper and pat it with your fingers to   as thin as possible or thick according to your preference.

11. Now transfer this on to a hot tava and peel the paper after 30 seconds. Cook on both sides uncovered by drizzling some oil or ghee.

12. Serve the  Date Obattu with Raw Mango, Cucumber, Carrot and   Beetroot and Paruppu Rasam.

Aditya Sinha

17.04.2020
Other Recipes as part of A to Z challenge 2020 :

A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab, H - Halwa Paratha, I- Idiyappam, J - Jadoh, K- Kafuli, L- Litti Bharta, M - Misal Pav, N -Nati Kodi Polusu

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

N for Natu Kodi Pulusu from AP

N for Natu Kodi Pulusu from AP

There are many common dishes from. Starting from the common Namak para or Nimki , the salty shankarpoli or salty dimond cut snack to sweets like Narial Burfi or Coconut Burfi or Narkel naru commonly called Nariyal ka laddu is a sweet with grated coconut is cooked in sweetened thick milk and shaped into small balls.

Nippattu /Thattai/Chekkalu is a flat vada made from riceflour, roasted bengalgram , peanuts and is popular Karnataka snack  while Nuchinude is a Karanataka style steamed dal pakohra.

Naan  the soft rotis usually prepared with maida and has its own varieties is another common dish. 

Navaratna Kurma  is Curry prepared with vegetables, fruits and nuts in a creamy base. 

Nargisi Mutton Kofta – A veg mughlai dish and Navratna Pulao - a rice dish rich in dry fruits.

But here I would detail upon Natu Kodi Pulusu or the Country Chicken curry from Andhra Pradesh is different and worth a try.

Ingredients

Onion (chopped) - 1 number.

Dry coconut - 1 number.

Cloves - 3 number.

Cardamom - 3 number.

Pepper corn - 1 tea spoon.

Popy seeds - 1 tea spoon.

Salt - to taste.

Oil - as required.

Cumin seeds - 1 tea spoon.

Ginger garlic paste - 1 tea spoon.

Chicken pieces - 1 cup.

Water - as required.

Curry leaves - 3 springs.

Red chili powder - 1 tea spoon.

Garam masala - 1 tea spoon.

Coriander leaves (chopped) - 1 bunch.

Cinnamon stick - 1 small.

Preparation

Take the country chicken ( full chicken), apply turmeric powder and oil all over it, place it on griller stand and cook it on direct flame till you observe golden brown spots on chicken, cut them full chicken into pieces of desired sizes and keep aside.

Grill the onion and dry coconut on direct flame and keep aside.

Take a blender add whole garam masala spices, pepper corns, popy seeds, salt, grind to a fine powder, also add grilled dry coconut pieces, grind it, transfer to a plate and keep aside.

In the same blender add grilled onions, grind to a fine paste and keep aside.

Heat oil in a pressure cooker, add cumin seeds, prepared onion paste, toss it, add ginger garlic paste, fried country chicken pieces, also add required amount of water and cook well with lid on for about 15 to 20 minutes.

Then add curry leaves, red chili powder, prepared masala powder, salt

and cook till done.

Serve with Rice or Ragi Roti.

Aditya Sinha

16.04.2020

A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab, H - Halwa Paratha, I- Idiyappam, J - Jadoh, K- Kafuli, L- Litti Bharta, M - Misal Pav

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

M for Misal Pav - The Kolhapuri special from Maharashtra

M for Misal Pav - The Kolhapuri special from Maharashtra

Coming to M, again we have many regional dishes. The MalPua from East is a favourite Dessert, while Makke ki Roti with Sarson ka Saag is all time favourite from Punjab. Momos from Sikkim is an international food now. Misa Machh Pura from Mizoram is grilled Shrimp while Mui Borok from Tripura is special dish made from Dried Fish. All have their own taste and are totally different from each other. You must enjoy each when you go to these areas.

Misal Pav is a street food from Maharashtra equally famous as the vada Pav. It is more healthy and quite different from the North India Pav Bhaji. So lets enjoy this. 


Ingredients
Basic 

2 cups mixed sprouts or moth bean sprout

1 tbsp tamarind pulp

1 medium sized potato chopped finely

1 tomato chopped finely

1-2 medium sized onion chopped finely

1-2 green chilies chopped finely

1 tbsp ginger-garlic paste

Spices :

2 tbsp red chili powder

2 pinches of asafoetida (hing)

1 tsp cumin seed

1 tsp mustard seed

10-12 curry leaves finely chopped

1 tsp coriander seed powder

1 tsp roasted cumin powder

1 tsp garam masala powder

2 cups water or as required

1 tsp sugar

salt as required

1.5 tbsp oil

For Garnish:

1 medium sized onion chopped finely

few chopped coriander leaves

1 cup mixed Sev (farsan) 

1. Lemon -1 sliced

Pavs or buns as required

Preparation.

1. Rinse the mixed sprouts / moth sprouts with water and put in pressure cooker after straining. Add diced potato cubes, tomatoes, turmeric powder, red chili powder, salt and a pinch of hing and 3 cup water. Pressure Cook the mixed sprouts for 3 – 4 whistles.

2. Heat oil in a Kadahi . Add mustard seed, cumin seed and let them crackle. Add the rest of hing and half of curry leaves and then onion and saute until onion changes color to pink. Add sugar and salt. Now add sugar, rest of curry leaves and green chilies Add t ginger-garlic paste. Fry until the raw smell diminishes. Add all spice powder and fry till oil them mix nicely. When done add tamarind pulp and fry more for 2 mins.

3. Now add the boiled sprouts mixture and also add the water left in the cooker if any or add water separately. Cook until the gravy thickens and nice consistency develops.

4. Transfer in Serving Bowl. When serving garnish with chopped Onion, Tomato,   coriander leaves and some Mixture or Sev. Add Lemon Juice on top. Serve with Pav fried in butter on both sides.

So , try and enjoy.

Aditya Sinha

15.04.2020

Other Recipe as part of A to Z challenge 

A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab, H - Halwa Paratha, I- Idiyappam, J - Jadoh, K- Kafuli, L- Litti Bharta

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food