Obattu/Holige

Ingredients
Toor Dal - 13/4 cups
Channa dal - 1/4 cup
Jaggery - 2 cups
Grated Coconut - 1/2 cup
Maida - 11/2 cups
Rava - 2 tbsp
Turmeric - a pinch
Salt - a pinch
Cardamom - 4-5
Oil - 1/2 cup

Method
Mix maida, rava, turmeric, salt and 1 tablespoon oil in a bowl. Add water and knead the dough to chapathi consistency. Coat the dough with 1 table spoon of oil and set aside for 2 hours.
Cook toor dal and channa dal till done.
Separate water from dal using a strainer. This water can be used to make obattu saaru.
Heat a pan, add the boiled dal, jaggery and coconut and bring it to boil. Keep stirring till all the moisture evaporates and the mixture becomes thick. Now add cardamom.
Grind the mixture to a smooth paste. Do not add water while grinding. After it cools, make lemon sized balls and set aside 1 of these for obattu saaru.
Take a small sized ball of the maida dough and pat to the size of a small puri.
Place the dal filling in the center and seal the sides. Pat this on a plastic paper smeared with oil to make a small paratha.
Fry it on a hot tava. Smear a little oil while frying obattu.
Obattu tastes best when served with ghee.

Obattu Saaru
Bring the strained dal water to boil.
Add salt, the dal-jaggery mixute that you had saved and 1 teaspoon of red chilly powder and quater teaspoon of tamarind paste.
Season with mustard, red chilly, asofotedia and curry leaves.

Karnataka Chicken Curry

Ingredients
Chicken - 250 gm
Ginger - 2'' piece
Garlic - 1 pod
Onions - 2
Cinnamon - 1'' stick
Cloves - 3 to 4
Tomato - 1
Grated coconut - 1/2 cup
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Coriander leaves - Quarter of a bunch
Oil - 2 tbsp
Salt to taste

Method
Grind one onion, garlic, ginger, cloves, cinnamon, tomato with red chilly and coriander powder in a mixer to a fine paste. Add a little water if necessary.
Grind coconut separately.
In a cooker, heat 2 oil. Fry the other chopped onion till golden brown and add chicken to this.
Add salt and turmeric powder and fry till almost all the water dries up.
Now add the ground paste and fry for 5 min.
Add coconut paste and add water till you get the desired consistency and bring to boil.
Put on the weight and turn the heat off after a whistle.
Garnish with chopped coriander leaves.
It is usually served with ragi mudde.

Chicken Pulao

Ingredients
Rice - 2 cups
Chicken - 100 gm
Onions(Chopped) - 2
Tomato - 1
Garlic - 1 pod
Ginger - 2''
Cloves - 3 to 4
Cinnamon - 1''
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Oil - 3 to 4 tbsp
Water - 3 cups
Fresh Coriander
Salt to taste

Method
Grind one onion, garlic, ginger, cloves, cinnamon, tomato with red chilly and coriander powder in a mixer to a fine paste. Add a little water if necessary.
Heat oil in a pressure cooker, fry onion till golden brown and add chicken.
Add salt and turmeric powder and cook till chicken is tender.
Add the ground paste and cook for 5 minutes.
Now add water and bring it to boil. Add rice and put the weight.
Turn off the heat after a whistle.
Garnish with fresh coriander.