Wednesday, July 18, 2018

Mavina Hannina Holige/Mambazha Poli - Sweet Mango Flat Bread

Mango season has come and gone. But the taste buds still crave for the sweetness of mangoes and mango recipes. I decided to try out Mavina Hannina Holige when a friend of mine posted the picture of the same in Face book. When I requested her for the recipe she was kind enough to oblige. I slightly tweaked her recipe to my convenience and prepared the Holige/Poli which was utterly enjoyed and appreciated by my family. 

Sweet and ripe mango pulp - 1 cup
Fine Semolina - 1 cup
Powdered jaggery - 1/2 cup
Ghee - 2 tbsps
Powdered cardamom - 1 pinch (Optional)
1. Dry roast semolina till you get a pleasant aroma.
2. Boil 1 1/2 cups of water, add the roasted semolina and cook till it slightly thickens.
3. Stir in the mango pulp and keep cooking.

4. Add powdered jaggery and stir and cook till all the ingredients blend into a smooth mass.

5. Mix in ghee and switch off flame.
Plain flour/ Maida - 1 cup
Salt - 1 pinch
Turmeric powder - 1 pinch
Sesame oil - 2 to 3 tbsps
1. Mix flour, salt and turmeric powder together.
2. Add water little by little and knead into a soft and elastic dough.
3. Add sesame oil and knead well.
4. Cover and keep it for at least three hours. I had left the dough to soak overnight so that it becomes more pliable and spreadable.
1. Take a ball of dough, flatten it a little and place a ball of the Mavina Hannina Hoorana/ Mambazha Poornam in the center.

2. Pull the edges over the Hoorana / Poornam and seal the stuffing inside.
3. Place the dough with filling on a greased banana leaf or on a piece of aluminium foil and pat it into a thin Holige/Poli.

4. Invert the leaf on a greased and heated tava so that the Holige/Poli sits flat on the tava.

5. Gently remove the leaf/foil and allow the Holige/Poli to cook on low flame.
6. The Holige/Poli will cook in its own oil and no extra dribbling of oil is needed.
7. Flip and cook for two more minutes.

8. Remove from tava when dark brown spots appear on both sides.

Enjoy the flavoursome Mavina Hannina Holige/Mambazha Poli with ghee or hot milk.

Monday, June 25, 2018

Panneer Roja Rasam - Lentil and Rose Clear Soup


My brother and his wife are avid gardeners who practice organic gardening at home. I was mesmerized by the beautiful and extremely fragrant Panneer Roses in their lush green garden. Even after my return to Bangalore the fragrance of the roses lingered in my mind, recalling  memories of the flavoursome Panneer Rasam prepared by Chef Sundararaja Iyer.
Nagainallur Sundararaja Iyer  was a famous Chef in the 1970 s and Panneer Rasam was his signature dish. He with his team had served an exotic feast to the invitees during my sister-in-law's grand wedding. Since the guests were bowled over by the unique fragrance of his rasam, it was once again served separately in individual cups so that they could enjoy it to their heart's content. The secret ingredient which enhanced the fragrance of the special rasam was Panneer which was nothing but Rose Water.
I wonder whether it was telepathy! The very next day my sister-in-law posted the picture of Panneer Roja Rasam in our family WhatsApp group. She had prepared the rasam using the organic, pesticide free, fresh Panneer roses from her garden!
Here is the recipe of Panneer Roja Rasam  the most fragrant of all rasams.
Recipe and the picture are by my sister-in-law  Savithri Sumanth. 


Panneer rose - 1
Split pigeon pea/ Tur dal - 1/4 cup
Turmeric powder - 1 pinch
Tamarind - a plum size ball
Salt - 1 tsp
Rasam powder - 1 tsp
(Asafoetida, curry leaves and coriander leaves are best avoided so that the glorious fragrance of the Panneer Rose remains unmasked.)
1. Wash the Panneer Rose and keep it steeped in 2 glasses of water over night so that the water absorbs the strong scent of the rose.
2. Pressure cook dal with turmeric powder and 1 cup of water. 
3. Soak tamarind in warm water and extract the juice.
4. Add salt and Rasam powder to the extracted tamarind juice and boil till the raw smell disappears.
5. Mash the cooked dal and add it to the boiling rasam and cook for two minutes.
6. Remove the rose and pour the rose scented water in a slow stream into the boiling rasam.
7. Top the rasam with a few rose petals and cover with a lid.
8. Cook on low flame till the rasam is covered with foam and switch off  when the rasam is about to boil.
9. Splutter mustard seeds in one teaspoon of ghee and add the seasoning to the rasam.

Relax and enjoy cups and cups of the Fresh Panneer Roja Rasam while still warm.