Nimbe Panaka

Servings: 4-5

Ingredients:

Content	Quantity	Comment
Lemon	2 medium	Halved
Sugar	1 cup	Or to taste
Cardamom powder	½ tsp
Water	5 cups

Method:

Dissolve sugar in water. Add cardamom powder, squeeze lime. Serve cold/chilled.

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Sweet corn palya

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Sweet corn pellets	1 cup
Green chillies	2 small
Coconut	½ cup	Desiccated
Salt	To taste
Sugar	A pinch
Water	To cook
Coriander leaves	1-2 tbsp
Oil	2 tbsp
Jeera	½ tsp
Mustard	½ tsp
Curry leaves	3-4
Lime juice	1 tsp

Method:

Steam the corn or pressure cook to one whistle. Set aside to cool. Heat oil in a pan. Add mustard. Once it starts popping, add jeera, curry leaves and saute once. Add the corn, salt, sugar and saute for a minute. Add the coconut, mix well and cook covered for a minute. Take it off the flame. Add lime juice, coriander leaves and mix well.

Serve hot / cold with rice, roti, chapati…..

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Rice Kheer / Akki payasa

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Small rice / broken rice	¼ cup
Water	½ cup
Jaggery / Sugar	¼ cup	More if you want more sweetness
Salt	A pinch
Milk	250 ml
Ghee	1 tbsp
Cashew nuts	1 tsp	Broken
Raisins	1 tsp
Cardamom powder	¼ tsp

Method:

Wash and soak rice in ½ a cup of water for 1-2 hours. Take 250ml of milk in a vessel, add the soaked rice and bring it to a boil. Lower the flame completely and add salt, jaggery / sugar, elaichi / cardamom powder and cook till jaggery dissolves and rice is soft. Keep stirring occasionally to avoid the rice from sticking to the bottom of the pan.

Heat ghee in a small pan, add the cashewnuts and raisins. Once the raisins are fluffy, remove and garnish the kheer.

Serve hot/cold/chilled.

Tip:

If the kheer turns hard after it is cold, you can boil a cup of milk and mix.

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Dal Makhani

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Whole Moong dal	1 cup
Water	To cook
Tomato	1 big	Quartered
Onion	1 medium	Quartered
Garlic	2-3 pods
Butter	100 grams
Jeera	1 tsp
Bay leaf	1 big
Mace	1
Star anise	2-3
Black cardamom	2-3
Green cardamom	2-3
Marathi moggu	1 big	Broken
Cloves	2-3
Coriander leaves	2-3 tbsp
Jeera powder	1 tsp
Coriander powder	1 tsp
Chilli powder	½ tsp
Garam masala powder	1 tsp
Salt	To taste
Sugar	¼ tsp
Turmeric powder	¼ tsp

Method:

Wash and soak whole moong in a cup of water for 3-4 hours. Heat 50grams of butter in a cooker. Add jeera, bay leaf, cloves, marathi moggu, black and green cardamom, star anise and mace and saute once. Add the soaked dal and mix well. Add some more water (water should be more so that its easier to remove the whole garam masala later) , salt, sugar, turmeric powder and close the lid. Cook on low flame for 2-3 whistles.

Grind the tomato, onion and garlic to a smooth paste. Set it aside. Once the pressure cools down, remove the lid and remove the whole garam masala from the dal. Now add the ground paste, adjust salt, add chilli powder, jeera powder, coriander powder, garam masala, remaining butter and mix well. Bring it to a boil. Simmer for 5 minutes. Garnish with coriander leaves.

Serve hot with rice, roti, chapati….

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Kayi Holige / Coconut Puran poli / Kayi obbattu

Servings: 10-12 pieces

Ingredients:

Content	Quantity	Comment
Maida	1 cup
Oil	½ cup + ½ cup	For dough + For greasing
Water	To knead
Coconut Hoorna / Puran	1 bowl
Absorbent paper / Newspaper	1 sheet
Holige paper / Plantain leaf	1 big

Method:

Take the maida in a bowl and knead it to a smooth dough while adding water in little quantities. Now add ½ cup of oil and knead well. The dough should be oily. (else it will dry up). Divide the dough and the coconut hoorna into equal size balls and set aside.

Grease your palm with oil and spread the maida ball on your palm in circular motion. Place the coconut hoorna in the middle of the dough and close it from all sides.

Grease the holige paper / plantain leaf with some oil. Place the prepared dough and coconut hoorna ball, grease the rolling pin with some oil and roll it like paratha. You can alternatively use your hand and spread the ball with your hand to a paratha.

Heat a tawa on medium flame. Invert the paper on tawa and remove the holige carefully. Cook the holige on the tawa on both sides. Be careful not to burn or break the holige. Repeat the same with remaining dough and puran. Allow it cool on an absorbent paper / news paper. Store in a cool and dry place.

Serve hot/cold with ghee.

Tip:

If the maida is left over after making the holige, roll them into normal roti’s and cook well on both sides. You can serve it with some spicy side dish.

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