Uthaththi Payasa (Dry Dates Payasa)

A sweet dish/pudding prepared using dry Dates.

Time Required: 15 Minutes
Serves: 4

Ingredients:10 Uthaththi/dry Dates
4 Cups Milk
¾ Cup Sugar
½tsp Cardamom Powder
1tsp Ghee/Clarified Butter

Method:
Deseed the Dates and powder it.  Heat Ghee and fry the Dates powder for a minute on low flame.  Add  ½Cup water and let it cook for 5 minutes. Keep it aside.  In another vessel boil Milk along with Sugar until it becomes slightly thick.  Remove from flame and let it cool down to room temperature.  Add the Dates to the Milk and mix well.  Chill and serve.

Navanakki Payasa

Happy Ugadi dear readers and the celebration feels complete with a cup of Payasa. The recipe for this Ugadi is a very unique and authentic recipe, prepared using Navani / Indian barnyard millet or sawa millet. Navanakki Payasa is popular in North Karnataka.

Time Required: 25 Minutes

Ingredients:
1 Cup Navanakki / Millet without the husk
1 1/4 Cup Jaggery
5 Cardamoms, crushed
1 Cup grated fresh Coconut
2tsp Gasagase / Poppy Seeds, Roasted
2tsp Kadalebele / Bengal Gram Dal

Picture1: Navani with husk and without husk, and only husk

Method:
Cook Navanakki and Kadalebele in cooker until soft. Remove to a pan and add Jaggery and let it boil.  Add a cup of water, if it is too thick.

Picture2 – Navani Akki  (Navani without husk)

Grind Coconut and Gasagase to a paste. Add this to the boiling Payasa. Add Cardamom and mix well. Remove to a serving bowl and serve.

Yellu Holige (Sesame Seed Holige)

This is similar category to the surali holige.

Ingredients

White sesame seeds 100 grams, jaggery or brown sugar 100 grams,  gram (besan) flour 50 grams and khas khas 25 grams , cardamom powder 1 tea spoon (For Stuffing lets call this as "A" )

For the cover (Let us call this "B" )
50 grams maida, 1 table spoon grams (besan) flour ,100 grams wheat flour, 1 table spoon oil and a pinch of salt, for the cover.

Process

• Roast white till till golden brown and powder it.
• Roast besan flour separately till brownish.
• Roast khaskhas till it becomes brownish and starts crackling.
• Powder the khaskhas.
• Mix all the above and the cardamom powder well. This forms the stuffing.
• Mix all the ingredients under B with required quantity of water to form a soft dough.
• The small quantity of this is rolled in to a small circle and the required amount of the  mix (A) is put in the circle. It is wrapped and nicely sealed by pressing the edges of the circle in to a ball.
• This ball is further rolled to the small sized circle of  about 4 to 5″ diameter by using rice flour and transferred to a pre-heated tava to roast on either side to get the  yellu holige.

Typically Served With:

Ghee!

Surali Holige

This is surali holige and this can be kept for a month and used as sweet snack.

Ingredients:

Maida flour 200 grams. Chiroti rawa(very fine sooji ) 50 grams, pinch of salt , 1 table spoon vegetable  oil and water for making the covering to wrap the stuffing.(Let us call this A)

Putaani (roasted gram) powder 200 grams, brown sugar or finely powdered jaggery 200grams, 50 grams roasted and powdered khaskhas , 50 grams roasted and coarsely powdered grated coconut,  1 table spoon cardamom powder for stuffing.(Let us call this B)

Process:

• Prepare hard dough by mixing all the ingredients under A with required quantity of water.
• Cover it and keep aside.
• Mix all the ingredients under B to prepare the stuffing.
• Prepare a small ball of the dough and spread it with the help of rice flour to form a thin circular shaped chapati of about 9 inch diameter.
• Transfer it on a preheated tawa and bake one side just for 2 minutes (since the chapatti like thing is very thin care should be taken not to over heat).
• Turn it upside down and spread about 2 table spoons of above stuffing in the central 3 inch  strip, while on tawa.
• Fold one side 3 inch  side over it and then the other side 3 inch portion above this.  
• Also close the middle 3 inch opening on both the sides formed after folding the sides by pressing with dry kitchen napkin. Like a wrap.
• Bake properly on low fire.
• When done leave the suli holige on the dry plate to cool. 

Tips and Tricks:

• You can use the dry grated coconut powder from the stores for this.

Typically Served With:

Any snack like vana avalakki, etc

Grocery Translated from English to Kannada

English	Kannada
Pulses and Cereals
Bengal Gram	Kadale Bele
Green Gram	Hesuru Bele
Red Gram	Togari Bhele
Black Gram	Uddhina Bhele
Gram Flour	Kadale Hittu
Corn Flour	Jolade Hittu
Vegetables and Fruits
Brinjal	Badhanekayi
Capsicum	Dodda menasinakayi
Cabbage	Elekosu
Cauliflower	Hookosu
Carrot	Gajjari
Coriander leaves	Kothumri soppu
Coconut	Thenginakayi
Mint Leaves	Pudina
Green Peas	Battani
Lemon	Nimbekayi
Onion	Neeruli, Eerulli, Ullagaddi
Garlic	Belluli
Potato	Alugedde
Tomato	Tomaato Hannu
Banana	Bale hannu
Banana-raw	Balekayi
Pineapple	Ananas
Mango	Mavina Hannu
Grapes	Dhrakshi
Beans	Huralikayi
Cucumber	Southekayi
Drum Stick	Nuggekayi
Ladies Finger	Bendekayi
Pineapple	Ananas
Pomegranate	Dalimbre Hannu
Raddish	Moolangi
Green Chilli	Hasiru Menasinakayi
Bitter Gourd	Hagalakayi
Ash Gourd	Boodhkumabalakayi
Bottle Gourd	Sorekayi
Pumpkin	Kumbalakai
Field Beans	Avrekai
Jackfruit	Halasina hannu
Guava	Pyarilhannu, Sibe hannu,
Water Melon	Kallangadi Hannu
Musk Melon	Kharbooja
Apple	Sebu
Chickoo	Sapota, Chikku
Custard apple	Sitaphala
Dates	Kharjoora
Figs	Anjeer Hannu
Orange	Kittale hannu
Papaya	Parangi Hannu
Nuts and Condiments
Aniseed	Saunf
Asafoetida	Hing
Bay Leaf	Tejpatta
Black Pepper	Menasu
Cardamom	Yalakki
Cinnamon	Dalchini chekke
Cloves	Lavanga
Coriander Seeds	Kotumri
Cumin Seeds	Jeerage
Curry leaves	Karabewina soppu
Cashewnuts	Godambi
Fennel	Sompu
Fenugreek	Menthe
Garlic	Belluli
Ginger	Shunti
Jaggery	Bella
Mustard	Sasive
Poppy Seeds	Gasghasse
Red Chillies	Van Menasinakayi
Raisins	Vanagida Drakshi
Tamarind	Hunse Hannu
Turmeric powder	Arishana pudi
Miscellaneous
Yogurt	Masaru
Rice (Raw)	Akki
Rice (Boiled)	Anna
Semolina	Rave
Vermicelli	Shavige

Legumes/ Pulses in different Languages

GREEN GRAM:

English: Green Gram
Tamil: Pachai Payaru
Telugu: Pesara pappu
Hindi: Dal Mung sabut
Kannada: Hesare Kalu
Malayalam: Cheru Payaru
_________________________________________________
HORSE GRAM:

English: Horse Gram
Tamil: Kollu
Telugu: Ulavalu
Hindi: Kulathi
Kannada: Huruli
Malayalam: Mudiraa

________________________________________

BENGAL GRAM:

English: Bengal gram
Tamil: Kadalai paruppu
Telugu: Senagapappu
Hindi: Chana dal
Kannada: Kadale Bele
Malayalam: kadala parippu

_________________________________________________
BLACK GRAM:

English: Black Gram
Tamil: Ulutham paruppu
Telugu: Minappappu
Hindi: Urad dal / kaali dal
Kannada: Uddina Bele
Malayalam: Uzhunnu parippu
_________________________________________________
BLACK EYED PEAS:

English: Black Eyed Peas
Tamil: Vellai Karamani
Telugu: Bobbarlu Guggullu
Hindi: Lobhiya
Kannada: Alasandee
Malayalam: Vella Payaru

_________________________________________________

BROKEN BEANS:

English: Broken Beans

Tamil: Mocha Kottai

Telugu:

Hindi:

Kannada:

Malayalam:

_________________________________________________
DRIED PEAS (WHITE):

English: Dried Peas
Tamil: Vellai pattani
Telugu: Menthulu
Hindi: Sukhe Matar
Kannada:
Malayalam:
_________________________________________________
GARBANZO BEANS/ CHICK PEAS:

English: Chick Peas/ Garbanzo beans
Tamil: konda kadalai (White and Brown varieties)
Telugu: Senagalu
Hindi: Chana,Chole
Kannada: Kadale kalu
Malayalam:
_________________________________________________

RED KIDNEY BEANS:

English: Red kidney Beans
Tamil: Sigappu Kaaramani
Telugu:
Hindi: Rajma
Kannada:Gaja Nimbe
Malayalam:
_________________________________________________
RED LENTILS:

English: Red Lentils
Tamil: Mysore paruppu
Telugu: Missu Pappu
Hindi: Masoor dal
Kannada: Masur bele
Malayalam: Massor Parippu
_________________________________________________

ROASTED GRAM DAL:

English: Roasted Gram Dal/ Fried Gram Dal
Tamil: Udachakadalai,Pottu Kadalai
Telugu: Putnala pappulu
Hindi: Buna channa
Kannada: Hurigadale
Malayalam: Pottukadala
_________________________________________________
SPLIT GREEN GRAM DAL:

English: Split green gram dal
Tamil: Paasi Paruppu
Telugu: Pesara Pappu
Hindi: Dal Mung Dhuli/ Moong dal
Kannada: Hesaru Bele
Malayalam: Cherupayar Parippu
_________________________________________________
YELLOW SPLIT PEA:

English: Yellow Split pea
Tamil: Thuvaram Paruppu
Telugu: Kandi Pappu
Hindi: Tuvar/Arhar dal
Kannada: Thugare Bele
Malayalam: Thvara Parippu

Coconut Chutney

Chutneys are South India’s quintessential side dishes. Green Coconut chutney  is the most popular and commonly prepared chutneys. You can eat this Chutney with Dosa, Idly, Upama, Chapathi etc…

SERVES : 2-3

INGREDIENTS :

For Chutney :

1. Grated Fresh Coconut – 2 cups
2. Chopped Fresh Cilantro(Coriander Leaves) – 2 cups    ---optional
3. Chopped Green Chilies – 4-5 (Depending on how spicy the chilies are)
4. oil – 1 Tea Spoon
5. Split Roasted Gram(Dalia) – 2 tbsp
6. Salt – 1 Tea Spoon/ To taste
7. Water – 1.5 cups/ According to consistency

For Garnishing:

1. Mustard Seeds – 1/4 Tea Spoon
2. Ghee – 1 Tea Spoon
3. Urud Dal (Uddina Bele) – 1 Tea Spoon
4. Channa Dal (Kadale Bele)– 1 Tea Spoon

You can buy Urud Dal, Channa Dal and Roasted split Dalia in any Indian store.

COOKING INSTRUCTIONS:

Step 1 : Heat the oil in a small wok/ pan on a medium flame. Fry the copped green chilies for not more than 30 – 40 seconds.

Step 2: Grind grated fresh coconut, cilantro,  fried chilies, roasted split dalia, salt and water  to a fine paste in the blender. Transfer to a serving bowl.

Make sure you don’t add too much water to start with. I usually add 3/4 of a cup at the beginning and then add more for required consistency. Chutneys can be either paste or  semi-liquid.

Step 3: Garnishing – Heat ghee in a small wok/ pan on a medium flame.

Step 4. Add mustard seeds when the ghee is hot. Let the mustard seeds pop.

Step 5. Add urid and channa dal together and roast them till they turn golden brown.

Step 6. Add the garnish on the chutney and serve.