Monday, January 13, 2014


Obbattu is the traditional flat bread stuffed with a sweet filling prepared during most of the festivals in India.  The preparation of the basic Obbattu always remains the same. Experimenting with different varieties of fillings  using different ingredients only adds to the excitement of the festivities. From the time I tasted  the Red Bean filling in the Chinese Moon Cake at the Lan Su Chinese garden at Portland I was itching to use the same filling in Obbattu at some point of time.
And here it is - Rajma Obbattu for a happy SANKRANTI.



Kidney beans / Rajma - 2 cups
Sugar or powdered jaggery - 1 1/2 cups
Ghee - 2 tbsps
Rice flour - 2 tbsps
Cardamom powder - 1/4 tsp
1. Soak Rajma over night.
2. Pressure cook with little water until the cooker gives out three whistles.
3. Cool and drain the Rajma thoroughly.
4. Blend the cooked Rajma into a smooth paste without adding water.
5. Cook the Rajma paste, sugar/jaggery and ghee together stirring continuously.
6. When it starts thickening blend in the rice flour.
7. Cook until the filling comes together into a ball and mix in cardamom powder.
This filling can be prepared in advance and refrigerated till it is required.
Plain flour / Maida / whole wheat flour - 2 cups
Powdered sugar - 2 tbsps
Salt - 1 pinch
Turmeric powder - 1 pinch
Sesame oil - 8 tbsps
1. Mix all ingredients together.
2. Add water little by little and knead into a soft, smooth and pliable dough.
3. Cover the dough and let it rest for at least half an hour.
1. Pinch a lemon size ball of the dough and flatten it on your palm.
2. Place a lemon size ball of the sweet Rajma  filling inside the flattened dough.
3. Pull the edges together so that the filling is wrapped inside the dough.

4. Roll it into a thin circle using a rolling pin.


5. Heat a greased tava and gently place the Obbattu on top.
6. Roast the Obbattu on medium  flame till done dribbling little oil around it.


7. Flip the Obbattu gently and  roast the other side similarly.

Enjoy the crisp and flavoursome  Rajma Obbattu with a dollop of ghee or with warm milk.

Sunday, January 5, 2014

Gandadele Chutney - Sandalwood Leaves Chutney

My brother and his wife are avid gardeners. My sister-in-law always makes sure to include at least one home grown product - a herb, a fruit or a vegetable - in her daily menu. I was amazed at the innovative chutney she had prepared using the Sandalwood leaves from her garden!  If you live in 'Gandada Gudi' - Temple of Sandalwood - that is Mysore, and if you happen to have a garden, you will not be surprised to find this royal sapling peeping through the rest of the greenery all by itself. It absorbs the nutrients from the neighbouring plants and trees through its roots and grows into the priceless Sandalwood tree known for its fragrance and medicinal properties. But this protected species belongs to the government even if it is in your private property.When the wood is mature enough to be harvested the officials will have to be notified. Until then you are free to enjoy the Sandalwood leaves which have the same antimicrobial, antioxidant, healing and cooling properties of the Sandalwood. 


Sandalwood leaves - 1 cup ( picked and washed )
Grated coconut - 1 cup
Red chillies - 3
Split Black gram dal - 1 tbsp
Tamarind - 1 marble size ball
Salt - 3/4 tsp
Oil -  2 tsps
1. Heat oil in a pan and add the Black gram dal.
2. When it turns golden in colour add the red chillies and fry till crisp.
3. Grind coconut gratings, Sandalwood leaves, red chillies, tamarind and salt together using a mixer.
4. Grind till the chillies and the Sandalwood leaves are smooth.
5. Add the fried black gram dal and grind for one more minute. 
6. Finally for a very special effect, add a few drops of pure Sandal oil or one teaspoon of pure Sandalwood powder to the chutney and blend well. 

Enjoy the fragrant Gandadele Chutney with steaming hot rice.