Festive Month Special: Here’s Retracing 4 Awesome Dishes That You Will Want To Make

Parinika Uchil

April 13, 2019

Popular Shows

1 min

1. Mysore Pak Holige

Source: ZEE5

Despite going off-air, the Zee Kannada show Oggarane Dabbi has given us some great recipes throughout all its seasons. Host Murali, too, has entertained us with his insights into dishes as well as the humour side to him, that is loved by fans.

Since the festival season has begun with the Kannadathi New Year, Ugadi, let’s look at sakkath dishes that can be made during the ‘Habba‘ season.

Starting with this Mysore Pak Holige recipe.

Ingredients: Mysore Pak, Chiroti rava (wheat based rava-sooji), Maida, Cardamom powder, Oil

Preparation:  Mash the Mysore Pak in a bowl and add a pinch of cardamom powder to give it the extra zing. The filling is ready! Now, take 1/4 kg chiroti rava and 50 gms of Maida and mix in a bowl by adding some oil. Start adding water slowly and make a smooth dough. Once done, divide the dough into equal balls. Apply some oil to your hands and start adding the Mysore Pak filling to the balls directly. The procedure is the same as filling a momo. Take a rolling board and add oil and sheet of plastic on it. Take the filling induced balls and roll them on the plastic gently. Cook on a pan until brown (cook only one side) and serve!

2. Green Peas Biryani

Source: ZEE5

Biryani is a great dish to prepare during the festival season. And if it is a vegetarian one it is even better don’t you think? So let’s get straight to it.

To make Green Peas Biryani, you will need: Soaked rice, Green peas, Cashew, Onions, Ginger-garlic paste, Tomato Puree, Cinnamon, Cloves, Cardamom, Star Anise, Green Chillies (make a paste), Methi leaves, Pudina leaves, Coriander leaves, Turmeric, Garam masala

Preparation: Take a big cooker and add oil, 2-3 cinnamon sticks, 2 star anise, 2 cardamom pieces and 2 clove pieces. Fry all of this well. Then add onions and fry. Add chopped methi, coriander and pudina leaves in this mixture. Drop in the green chilli paste along with the ginger garlic paste and mix. Use pre-boiled water of Methi-Pudina-Coriander leaves and add to the mix. Follow this up with turmeric, tomato puree, salt, cashews, half of the peas, garam masala and add water in the end. Finally, add the pre-soaked rice to the mix along with some salt and close the lid. Cook for three cooker whistles and voila!

3. Coconut based Mushroom, Potato and Green Peas Curry

Source: ZEE5

Ingredients: Diced potatoes, Diced mushrooms, Green peas, Finely chopped tomatoes, Onions, Garlic, Ginger, Coconut Milk, Pudina and Coriander leaves, Turmeric, Coriander powder, Red chilli powder, Garam masala, Salt, Ghee, Oil

Preparation: Add oil to a pan followed by chopped onions, ginger, garlic, pudina and coriander leaves and fry it a little. Remove from the gas and leave it aside to cool. Once done, grind to make a fine paste. Take a small cooker and add coconut milk, diced mushrooms, diced potatoes and green peas to start the cooking process. Lastly, take yet another pan and add oil to it. To this, add the ground paste, chopped tomatoes and mix. Then, add turmeric, coriander powder, chilli powder, garam masala, ghee and salt. Now, add the coconut milk gravy to this mixture and leave to simmer for 10-12 minutes. Serve hot for best taste!

4. Huli Mavinkayi Gojju

Source: ZEE5

Ingredients: Raw mangoes (diced), split chickpeas (Kadle bele), split black gram lentils (Uddin bele), Jeera seeds, Coriander seeds, Mustard seeds, Sesame seeds, Red chillis, Methi seeds, Asafoetida, Grated Coconut, Turmeric, Jaggery, Curry leaves, Salt, Oil

Preparation: Take one pan and keep the diced raw mangoes to boil. Then, take another pan and add oil, methi seeds, split chickpeas, split black gram lentils, jeera, coriander seeds, sesame seeds and red chillis. Roast it all nicely. After a few minutes, add asafoetida, turmeric, grated coconut and roast well. Now grind all of this into a smooth paste by adding some water. Now take out the boiled mangoes from the pan and run it through a mixer-grinder to make a paste. In another pan, add oil, mustard seeds, asafoetida, curry leaves and fry. Then add the ground masala paste to the pan along with the raw mango paste. With some more water and a little bit of salt, let it simmer for about 5-10 mins. If you wish, add bella or jaggery and mix once again before serving.

After trying out these dishes, don’t forget to let us know which one you loved best, in the comments space given below.

Did you know that Gattimela’s Parimala, runs a food catering service? Watch the show on ZEE5 to know more!

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