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  • orange zest cookies

    Baking has been one of my interests, though I have not advented much. It had always been with microwave, but this time I thought of trying in my OTG which had been lying unused. Yes, it is again the time of our blog hop with the theme “baking ” and today I am sharing with you delicious orange zest cookies.

    These cookies with orange zest and juice along with tuti fruiti  and cashews is flavourful and makes me get back to baking it again.

    A few pointers to use Oven Toaster Grill.

    Preheating of  the oven is a necessity. Mine is Bajaj Majesty 700QT . Here I have used 2 on the dialer.

    Different time is necessary for baking different dishes. Refer catalogue and your experience is the best outcome.

    One needs to keep a watch, lest the food may get burnt. The aroma of baked dishes reaches outside first.

    Do not touch with hand.

    Cooling on the rack is essential.

    If you are on the lookout for bajaj appliances, you can check them here

    Here is the recipe of my cookie :

    Ingredients :

    • All Purpose Flour / maida 2cups
    • Unsalted butter 225 grams
    • Castor sugar 1 cup
    • salt  1/4 tsp
    • baking powder 1/2tsp
    • orange zest of 1 orange
    •  orange juice 1/4 cup (fresh )
    • tuti fruti  1/2 cup
    • cashew pieces 1/2 cup

    • orange zest cookies
      orange zest cookies

    Method :

    1. Mix the flour, salt, baking powder and orange zest together. For the orange zest, I have grated the skin of orange and used it. Be careful not to use the pith of it.
    2. Beat the butter and sugar, till it is soft and fluffy.
    3. Now, add the juice and the flour to it and gently mix them together to form a dough of thick consistency.
    4. Wrap the dough in a plastic wrap and refrigerate for one hour.
    5. Before baking ,pre-heat the oven
    6. Line the tray with parchment paper and grease with little butter and dust with flour.
    7. Shape them into cookies and keep them in the oven to bake.
    8. Initially I put the time dial on 3 . Then again I put it for 1
    9. Remove them slowly and keep them on the wire rack to cool.
    10. Store orange zest cookies in air tight container.
    11. Alternatively, you can bake in microwave oven too.
    ingredients for cookie
    ingredients for cookie
    dough for the cookie
    dough for the cookie
    orange zest cookies
    orange zest cookies

    These are the various other delicacies of my friends .

    And here are the links of those tasty bakes

    Garlicky pull apart buns by Shubha

    Rosemary Zucchini bread by Padma

    Jam filled cookies by vani

    Coconut lemon muffins by Piyali

    Eggless Pumpkin Bread

     

     

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  • Hara Bhara Kabab | hara bhara kabab recipe

    Hara Bhara Kabab | hara bhara kabab recipe

    Hara Bhara Kabab is a popular kabab made using spinach, potato and green peas. This green filled savoury is much relished and sort after snack. It is a healthy snack with the goodness of spinach and green peas in it. It is ideal to serve as an appetiser or evening snack.

    The other kabab recipe shared earlier are: Seekh Moong Kabab, Veg Seekh Kabab,

    Hara Bhara Kabab is ideal  to serve as an evening snack. It is ideal finger food for children or as an appetizer for a get-together, it is loved by all.  Without much ado, here is the recipe  for this one.

    hara bhara kabab

    Hara Bhara Kabab Recipe

    Ingredients :

    • 1 cluster (bunch)Spinach
    • 3 boiled potato
    • 1 cup green peas boiled
    • 2 green chilly
    • 1 inch ginger
    • 2 tablespoon bread crumbs
    • 1 teaspoon chat masala
    • salt to taste
    • 1  teaspoon cornflour
    • oil for shallow frying
    • a few cashew nuts

     

    Method:

    • Remove the stalk, wash and  boil the spinach leaves (sans water) for three minutes. When cool grind it with ginger and green chilly to a smooth paste.
    • Make a paste of the green peas.
    • Take a bowl and add the potatoes, green peas and the spinach paste. Add bread crumbs, chat masala and salt  to it. Mix well.
    • Make a paste with cornflour in another bowl and keep aside.
    • Make flat balls of the mixture.
    • Heat a skillet,  take a ball of it and dip in the cornflour mixture, and put a cashew over it.Place it on the skillet and put a little oil on it.
    • Roast until golden in colour on both sides.
    • Alternatively you can deep fry it.
    • Serve hot with any dip or sauce of your choice.
      Evergreendishesdev

      Hara Bhara Kabab

      Hara Bhara Kabab is a delicious snack made with spinach, peas and potato.
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 15 minutes
      Total Time 30 minutes
      Course: Appetizer, evening snacks
      Cuisine: Indian
      Ingredients Method

      Ingredients
        

      • 1 cluster spinach
      • 3 boiled potato
      • 1 bowl green peas boiled
      • 2 green chilly
      • 1 inch ginger
      • 2 tbsp bread crumbs
      • 1 tsp chat masala
      • salt to taste
      • 1 tbsp cornflour
      • oil for shallow frying
      • cashew nuts a few

      Method
       

      1. Remove the stalk, wash and  boil the spinach leaves (sans water) for three minutes. When cool grind it with ginger and green chilly to a smooth paste.
      2. Make a paste of the green peas.
      3. Take a bowl and add the potatoes, green peas and the spinach paste. Add bread crumbs, chat masala and salt  to it. Mix well.
      4. Make a paste with cornflour in another bowl and keep aside.
      5. Make flat balls of the mixture.
      6. Heat a skillet,  take a ball of it and dip in the cornflour mixture, and put a cashew over it.Place it on the skillet and put a little oil on it.
      7. Roast until golden in colour on both sides.
      8. Alternatively you can deep fry it.
      9. Serve hot with any dip or sauce of your choice.

      Pin it for later:

      Hara bhara kabab
      Hara bhara kabab is a delicious snack from North Indian cuisine.

      If you ever make this hara bhara kabab  recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates in your inbox. Happy Cooking !

  • Besan ladoo / perfect besan ladoo recipe

    Besan ladoo / perfect besan ladoo recipe

    Besan ladoo is a popular dry snack prepared during festivals and ceremonies in South India. It is delicious and melt in the mouth.

    During ceremonies, it is customary to make it along with chakli, they are stored in large containers to serve the guests and other invitees. Besan ladoo has long shelf life. It is ideal to serve along with upma or a snack which can be binged anytime of the day.

    A few other snack that we often make during festival of lights  are the crunchy  murukku, nippattu, split gram murukku

    besan ladoo
    besan ladoo

    Let’s get to the Besan Ladoo recipe

    Ingredients:

    • 1 cup besan
    • 1 cup castor sugar
    • 3/4 cup ghee/ clarified butter
    • a few cashewnuts
    • a few raisins
    • 1/2 teaspoon cardamom powder

    Method :

    Take a thick bottom pan and add some ghee to it. Add besan to it and saute it on a low flame. The colour should change to brown. After sauting for a while, add more ghee and cashews to it. Do not add cashews in the beginning, they will get burnt. Once it is done, put it in a wide plate and let cool.

    Add sugar and cardamom powder to it. Mix well. Rub it with palm to make a smooth pliable dough. This is the essence of the recipe. Shape them into ladoos and store them in a container. Besan ladoos can be kept for a month. This is gluten free snack.

    Take a tip: The castor sugar should be fine powder. Otherwise, you will feel the pinch of it while eating.

    Evergreendishesdev

    Besan Ladoo

    Besan ladoo is a popular dry snack made during ceremonies in South India.
    Print Recipe
    Course: dry snack
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 cup gram flour
    • 1 cup castor sugar
    • 3/4 cup clarified butter
    • cashew
    • raisin
    • 1/2 teaspoon cardamom powder

    Method
     

    1. Take some ghee in a pan, add the besan and roast it well. Keep roasting, after some time, add the cashew pieces. A little later, put the raisins. Keep roasting, add a little more ghee, you should get a good aroma and the colour of the gram flour should be dark brown.
    2. Mix sugar and cardamom powder to it and keep it aside.
    3. Once it cools, knead the mixture well. Make balls of it and store in an airtight container.

    Notes

    • Use fine castor sugar. 
    • Roasting of the besan must be done properly to get perfect ladoos. 
    besan ladoo
    besan ladoo

    This recipe was first published in 2015, now I have redone it with better pictures and more fresh content. Old posts are lost as so many new blog posts are published each day. I have joined a group and we are Foodies_ Redoing Old Post giving a new look to our old posts.

    If you have liked this post, do leave a comment. Do try this recipe during the weekend, take a picture and share it with us by tagging @evergreendishes on Facebook or @foodiejayashree on Instagram.  I will share it further.

    Do check out my e-books !

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  • Brown rice biryani

    Feeling awesome, I am on my way to healthy eating. Brown rice (hulled or unmilled ) is much used in my kitchen these days.The  brown rice is the simplest and healthiest form of rice. Here only the outer layer is removed and thus all the nutrients are present. If the brown rice is milled and polished, the resultant is our white rice, which is less nutritious  in the process and more starchy. Thus, brown rice is low in carbs, rich in fibre, has more nutrition and keeps one going for a longer time.

    (more…)

  • Ganesha Chaturthi special

    Ganesh Chaturthi is an important festival in our country. It is celebrated on the fourth day of the Hindu month “Bhadrapada” . It marks the birth of Lord Ganesha, who is the destroyer of all evils and thus all auspicious events begins with the chant of His name.  Today, I have taken the previlege to share the posts of some of my dear friends. All these recipes are related to the festival, though may be written at another time. Wishing all of you a very happy festival and hope you like this Ganesha  Chaturthi special post of mine.

    (more…)

  • Besan Sev/ Ompudi

    Besan Sev/ Ompudi

    Ompudi or besan sev is a popular snack which is cherished by all. It is ideal to store in the jar as a dry snack. It is commonly made during festivities in South India.

    Over the years, I have realised few things about this recipe. This is the easiest one to make of all the dry snacks. It requires lesser efforts and the ingredients are easily available anytime at home. Moreover, it does not absorb much oil. It pairs well with south indian dishes such as poha and upma.

    Ingredients :  

    Measurement used: 1cup =250ml

    • gram flour 2 cups
    • rice flour 2tbsp
    • ajwain  powder 2tsp
    • salt to taste
    • chilli powder 2tsp
    • turmeric powder 1/4 tsp
    • asafoetida a pinch
    • water for kneading
    • oil for frying

    Equipments :

    kadai, ladle, serving plate, chakli press with medium hole nozzle, absorbent paper, air tight container

    Method :

    • Take the  flour in a wide bowl. Add chilli powder,salt, turmeric powder,asafoetida , chilli powder and mix well. Heat the oil in a kadai. As it heats, put two table spoon of oil to this and knead it with adequate quantity of water to a stiff dough.
    • Grease some oil to the press. The nozzles can be changed, use the one with medium size hole for this recipe.
    • Take a ball of the dough, put it into it and slowly press it into the oil in circular.
    • Deep fry by spreading some oil over it . After sometime, turn it to other side.
    • Once it is brown in colour, remove it on an absorbent paper.
    • When cool, store in an air tight container.
    Besan Sev / Ompudi
    besan sev /ompudi

    Pin it for later:

    Besan Sev /Ompudi
    Besan Sev / Ompudi

    This was one of the first few recipes that I had published and now I have redone it with better pictures. Sending this to Foodies_Redoing Old Post 9, a Facebook group which I am part of, we redo one post every fortnight.

    If you have liked this post, do leave a comment and share it further. You can even pin it on Pinterest for further reference.

    If you ever try making this, do take a picture and share it with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook.

    Subscribe to get book of handyhints for free ! Glad if you can share it.

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  • Kadabu Ganesha Chaturthi Special

    Kadabu Ganesha Chaturthi Special

    Kadabu is a festive sweet from Karnataka. Lentil is cooked with jaggery, laced with nuts, desiccated coconut and cardamom powder, filled in thin sheets into crescent shaped and deep fried. These are absolutely tasty and usually made as an offering to Lord Ganesha.

    With the Ganesha festival fast approaching, it is time to prepare a wide variety of sweets. Modak and kadabu are usually prepared during this festival. Here is Kadabu recipe for you.Have a great festival and enjoy your time with family.

     

     

     

     

     

     

    stuffing ready
    stuffing ready

    For the stuffing :
    • Split pigeon peas ( tur dal) 1 cup
    • ghee 1/2tsp
    • jaggery grated 1 cup
    • cardamom powder 1/2 tsp
    • camphor a pinch
    • desiccated coconut 1/2 cup
    • cashew pieces and raisins

     

     

    For the covering :

    • wheat flour 1 1/2 cup
    • rice flour 2 tsp
    • ghee 1/2 tsp
    • water

    Other ingredients :

    • oil for frying
    • flour for dusting

    Method : 

    To make the stuffing: 

    Cook split pigeon pea with a little ghee and water in a pressure cooker. Once it iscooked, let the pressure release by itself. Drain the water, from the lentil. Now, you can either cook it directly in a thick bottom pan or smudge it well along with jaggery. I have a handy equipment and I use it. 

    Put the lentil and jaggery together and cook for sometime. When I pass the lentil, I get a thin, smooth consistency of it and I it is boiled. Put desiccated coconut, dry fruits and cardamom powder to it. Once the consistency is moderate, turn off the stove.

    To make the dough : 

    In the meantime, prepare the dough. It should be firm, cover it with a muslin cloth and keep it aside for sometime.

    To make the kadabu:

    • Make balls of the stuffing and keep it aside.
    • Take a small piece of the dough, roll it into a circle. 
    • Take the stuffing and elongate it between palms. Keep it on one side and slowly cover the other end and seal it. The edges can be trimmed with a curvy knife. I have a mould and I use it. The picture of the mould is given. 
    • Heat oil in a pan.
    • Once the oil is warm, slowly immerse two stuffed kadabu into it. Deep fry on both the sides on a moderate heat. Once the brown spots are visible, remove them on a plate with tissue paper. 
    • Repeat for the rest of the dough. 

    Kadabu

    Kadabu

    Kadabu is a festive sweet from Karnataka. Lentil is cooked and mixed with jaggery. It is then filled and fried in crescent-shaped, called as kadabu.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • For the covering :
    • wheat flour 1 1/2 cup
    • rice flour 2 tsp
    • ghee 1/2 tsp
    • water
    • Other ingredients :
    • oil for frying
    • flour for dusting

    Method
     

    1. Cook split pigeon pea with a little ghee and water in a pressure cooker. Once it iscooked, let the pressure release by itself. Drain the water, from the lentil. Now, you can either cook it directly in a thick bottom pan or smudge it well along with jaggery. I have a handy equipment and I use it.
    2. Put the lentil and jaggery together and cook for sometime. When I pass the lentil, I get a thin, smooth consistency of it and I it is boiled. Put desiccated coconut, dry fruits and cardamom powder to it. Once the consistency is moderate, turn off the stove.
    3. In the meantime, prepare the dough. It should be firm, cover it with a muslin cloth and keep it aside for sometime. 
    4. Make balls of the stuffing and keep it aside.Take a small piece of the dough, roll it into a circle. Take the stuffing and elongate it between palms. Keep it on one side and slowly cover the other end and seal it. The edges can be trimmed with a curvy knife. I have a mould and I use it. The picture of the mould is given. Heat oil in a pan.Once the oil is warm, slowly immerse two stuffed kadabu into it. Deep fry on both the sides on a moderate heat. Once the brown spots are visible, remove them on a plate with tissue paper. Repeat for the rest of the dough.  

    Kadabu

     

    This is an old post which I have redone with better pictures and text. I am sending this to Foodies_ Redoing Old Post 20, a group which I am part of. Every fortnight, a group of bloggers have decided to work on old posts which need our attention. This was one of the first few posts that I had posted in the beginning.

    If you have liked this post, do share it with your family and friends. You can save it for later use on pinterest. If you ever make this sweet dish, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be happy to see and share further.

    Let’s be connected.  Subscribe to get all updates and an e-book for free !

     

  • Instant chakli

    Today is Krishna Janmashtmi, the birthday of Lord Shri Krishna, the creator and supreme personality. All praise to the Lord, who has been so merciful and greatful to us.

    This day is usually celebrated by fasting, preprations of sweets and savoury followed by some snack. Here is an instant chakli that one can make quite easily..

    Chakli, is a fried savoury, which is usually made by a pre made flour at home. Thus, it involves a week long preparation.These edible snacks are crunchy munchy and can be stored for a fortnight ( if they remain ! ) .

    With the festival tomorrow, here is a quick version that is made.

    Instant Chakli

     

    instant chakli
    instant chakli

    Ingredients:

     

    • 2 cup rice flour
    • 1/2 cup gram flour
    • 1/2 tbsp poppy seeds
    • salt
    • 2 tsp chilly powder
    • asafoetida a little
    • 2 tsp butter
    • 1 tsp ghee
    • water
    • oil for frying

    Method :

    • Take the gram flour in a pan and saute it in ghee till light brown. Keep aside.
    • Take  a bowl and add the rice flour. To it add  salt,chilly powder,poppy seeds, butter and asafoetida.
    • Add the gram flour and mix all together by rubbing well.
    • Add little water and mix them together to a dough. The dough should be firm.
    • Heat oil in a kadai.
    • Take a mould. grease it with some oil.
    • Take a ball of the dough, put it into it and once the oil is heated, slowly press it in circular motion.
    • Make a few spherical ones and allow them to turn slightly brown.
    • Turn aside with the ladle and once done, put them on a tissue paper.
    • When cool ,put them in a container.
    • Instant chakli are ready to serve, its so good you will keep longing for more.

    Instant Chakli

    Chakli is a savoury snack from South India. Make this instant version for the festival
    Print Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course: dry snack
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 2 cup rice flour
    • 1/2 cup gram flour
    • 1/2 tbsp poppy seeds
    • salt
    • 2 tsp chilly powder
    • asafoetida a little
    • 2 tsp butter
    • 1 tsp ghee
    • water
    • oil for frying

    Method
     

    1. Take the gram flour in a pan and saute it in ghee till light brown. Keep aside.
    2. Take  a bowl and add the rice flour. To it add  salt,chilly powder,poppy seeds, butter and asafoetida.
    3. Add the gram flour and mix all together by rubbing well.
    4. Add little water and mix them together to a dough. The dough should be firm.
    5. Heat oil in a kadai.
    6. Take a mould. grease it with some oil.
    7. Take a ball of the dough, put it into it and once the oil is heated, slowly press it in circular motion.
    8. Make a few spherical ones and allow them to turn slightly brown.
    9. Turn aside with the ladle and once done, put them on a tissue paper.
    10. When cool ,put them in a container.
    11. Instant chakli are ready to serve, its so good you will keep longing for more.

    Wishing you all a Happy Janmasthami !

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    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free!

     

  • Beans Stir fry / Beans Palya

    Beans Stir fry / Beans Palya

    Jump to Recipe Print Recipe

    Beans, popularly known as French beans or just by the name of ring beans is a key ingredient in South Indian cooking. It makes a good combo with other veggies such as carrot, peas, capsicum and potato and can be used in various dishes as gravies, pulav or snacks. But, have you tried this simple g bean stir fry? I am sure, many are not aware of this , do give a try. Bean stir fry is a healthy and easy alternative to quick cooking. It can be used as an accompaniment with chapati or rice. Beans palya makes a good accompaniment in South Indian cooking.

    Beans Stir Fry / Beans Palya Recipe

    Ingredients:

    • 1/2 kg beans
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly
    • curry leaves a few
    • coriander for garnishing
    • fresh coconut
    • 2 teaspoon oil
      salt to taste
    • fresh coconut
    • coriander leaves

    Equipments : chopping board,knife, wok, spatula

    Method:

    1. Remove the ends and the strings of the beans Chop them finely.
    2. Wash it in tap water and keep aside.
    3. Take a wok, add the oil and heat on a low flame. Add mustard seeds, as it crackles add the bengal gram and urad dal, leave it for a while, then add the green chilly ,turmeric powder, asafoetida and curry leaves.
    4. Add the chopped green beans along with salt and sprinkle a little water. Allow to cook till tender.
    5. Add grated coconut and fresh coriander leaves to it. Green bean stir fry is ready to serve.

    Take a tip:

    • Addition of coconut enhances the taste. During summer, keep it in the refrigerator.
    • A few dry red chilly may be added in the seasoning instead of green chilli. Alternatively, you can add red chilli powder after the beans is tenderly cooked.
    • You may use onion along with it. The traditional recipe does not use it.
    • In one kind of recipe, coconut and chilli powder are ground and added.

     

     

    Beans Stir Fry

    Beans stir fry is a tasty side dish from South India.
    Print Recipe
    Ingredients Equipment Method

    Ingredients
      

    • 1/2 kg beans
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly
    • curry leaves a few
    • coriander for garnishing
    • fresh coconut
    • 2 teaspoon oil
    • salt to taste

    Equipment

    • cooking pan, serving spoon, bowl

    Method
     

    1. Chop the beans finely . Wash it in cold water and keep aside.
    2. Take a wok, add the oil and heat on a low flame. Add mustard seeds, as it crackles add the bengal gram and urad dal, leave it for a while, then add the green chilly ,turmeric powder, asafoetida and curry leaves. Add the chopped green beans along with salt and sprinkle a little water.
    3. Allow to cook till tender. Add grated coconut and fresh coriander leaves to it. Green bean stir fry is ready to serve.

    About the event :

    Sending this to Foodies_Redoing Old Post_166. It is a fortnightly event, an old post is worked by editing the post with better pictures or more relevant content. Here, I have changed the picture on this day Dec 7th, 2025.

    If you ever make Beans Stir Fry in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

     

  • Shenga holige/peanut sweet pancake

    Shenga holige/peanut sweet pancake

    Shenga Holige is a traditional sweet from North Karnataka. It is often made during festivals. It is like a stuffed sweet pancake with peanut jaggery filling.

    With the commencement of the holy month of Shravan, many auspicious days and festivals lay ahead. If the tuesdays and fridays are sacred, in between are the Nagara chauti, panchmi , raksha bandhan,  varmalakshmi  and krishna janmasthmi, so many tuned up, one needs to think of the different sweets that can be prepared. Today, I am presenting to you shenga holige/peanut sweet pancake. Shenga is peanut or groundnut and holige is a stuffed sweet bread or pancake.

    Shenga holige is a popular sweet of North Karnataka. It  can be stored for a few days. It is tasty and muchloved by kids, as it can be eaten just like that, no need of milk or  even ghee. This post is part of  Culinary Hoppers with the theme “Sweets “. Let’s get cooking in steps.

    Shenga Holige / Peanut Sweet Pancake

    Ingredients :

    For the dough :
    • fine semolina 3 cups
    • refined flour 2 cups
    • ghee 1tbsp
    • oil 2tsp
    • water

    Note : Fine semolina is known by the name of “chiroti rawa”

    For the stuffing :
    • peanuts 1/4kg
    • jaggery 1/4kg
    • cardamom powder 1/2tsp
    Other ingredients :
    • refined flour for dusting
    • oil for greasing
    Equipments :

    Skillet , kitchen turner, rolling pin, pan or container, thin muslin cloth

     

    Shenga Holige / Peanut Sweet Pancake

     

    Method :

    To make the dough :

    Take the flour and semolina in a wide bowl. Mix well. Add ghee, mix , add little water and make it into a dough of medium consistency. Smear oil, cover with a thin muslin cloth and keep aside for fifteen minutes.

    To make the filling :

    • Roast the groundnuts and let cool. Discard the skin by crushing with hand or rolling pin.
    • Break the jaggery into small bits.
    • Grind the groundnut coarsely. Add jaggery and cardamom to it and pound it well. Put it in a bowl and keep aside.

    To make the pancakes:

    • Take a small ball of the dough, roll it into a small circle.
    • Mix the filling. Take a small portion of it, squeeze it between palms and  make it into a small ball.
    • Put it into the centre and slowly seal the edges together.
    • Dust it with flour and roll it.
    • Heat a skillet.
    • Smear little oil on the rolled pancake and put it on the skillet.
    • Put some oil and roast it till brown bubbles are seen.
    • Remove and keep aside.
    • Repeat for the remaining dough.
    • Shenga holige/peanut sweet pancakes are ready to savour. Tastes good with ghee.

    Take a tip:

    • Once you take the ball and fill it, press the ball lightly between palms.
    • Dust with a little flour and roll it very lightly.
    • Once cool, store them in a tight container. They can be kept for a couple of days.
    • Holige is usually served with ghee.

    About the event:

    This is an old post which I have redone with better pictures. Sending this to our fortnightly event, Foodies_Redoing Old Post 34. I have changed the main picture of holige and put better ones. Some text also needed formatting.

    shenga holige

     

    Shenga Holige / Peanut Sweet Pancake

    Shenga Holige

    Shenga Holige is a festive sweet from North Karnataka.
    Print Recipe Pin Recipe
    Ingredients Equipment Method

    Ingredients
      

    • For the dough :
    • fine semolina 3 cups
    • refined flour 2 cups
    • ghee 1tbsp
    • oil 2tsp
    • water
    • Note : Fine semolina is known by the name of “chiroti rawa”
    • For the stuffing :
    • peanuts 1/4kg
    • jaggery 1/4kg
    • cardamom powder 1/2tsp
    • Other ingredients :
    • refined flour for dusting
    • oil for greasing

    Equipment

    • Skillet , kitchen turner, rolling pin, pan or container, thin muslin cloth

    Method
     

    To make the dough
    1. Take the flour and semolina in a wide bowl. Mix well. Add ghee, mix , add little water and make it into a dough of medium consistency. Smear oil , cover with a thin muslin cloth and keep aside for fifteen minutes.
       
    To make the filling
    1. Roast the groundnuts and let cool. Discard the skin by crushing with hand or rolling pin.
      Break the jaggery into small bits.
      Grind the groundnut coarsely. Add jaggery and cardamom to it and pound it well. Put it in a bowl and keep aside.
    To make the pancake
    1. Take a small ball of the dough, roll it into a small circle.Mix the filling. Take a small portion of it, squeeze it between palms and  make it into a small ball.Put it into the centre and slowly seal the edges together.Dust it with flour and roll it.Heat a skillet.Smear little oil on the rolled pancake and put it on the skillet.Put some oil and roast it till brown bubbles are seen. Remove and keep it in a plate. Repeat for the rest of the dough and filling.

     

     

    Shenga Holige / Peanut Sweet Pancake

    My other sweet recipes, do have a look here :

    Do check out these by my  blog hop friends. So many ideas for the festival season ahead !

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    shenga holige/ peanut sweet pancake

     

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