|
|
|
|
|
Bay Leaves were fashioned into laurel crowns to be worn by Emperors and Heroes in ancient Rome as a sign of great honour.
More Facts
|
|
|
|
|
Place some camphor or cloves between your woollens to keep them germ free.
More Home Tips
|
|
|
|
|
|
|
|
| Holige [Sweet Paratha with Coconut And Jaggery] |
Added: 29th Jan, 2007 | Viewed 1060 times |  |  |
|
|
| Ugadi is the Kannada New Year in South India. It is celebrated with a special sweet known as Holige or Obattu. It is a sweet paratha stuffed with lentils, jaggery and coconut, a la "Puran Poli" from India's West. |
|
| |
|
|
|
  |
|
| Ingredients |
|
500g tuvar dal
|
|
250g jaggery
|
|
2 cups freshly grated coconut
|
|
3 tbsp oil
|
|
200g ghee [clarified butter]
|
|
1 tsp cardamom powder
|
|
500g plain flour
|
|
a pinch saffron dissolved in 1 tbsp milk |
|
|
| Method |
Boil the dal in enough water to cover it. Mash the dal and mix it with the jaggery and grated coconut. Blend it to a fine paste. Add cardamom powder and dissolved saffron.
Combine flour, oil and water in a large bowl. Mix to form a smooth dough. Divide it into 20 round balls. Divide the dal mixture into 20 round balls and stuff it in the dough balls. Flatten with palm of your hand and roll out into 15cm diameter discs. Roast them on a hot tawa [shallow frying pan] with ghee.
Serve hot. |
|
|
|
| |
|
| |
|
|
|
|
|
|
|
Weekend Projects 
