Showing posts with label crispy. Show all posts
Showing posts with label crispy. Show all posts

Sunday, October 15, 2017

Quick Kodubale

Happy Deepavali to All. Festival of lights ..spreading the light to each and every one..Stay blessed.
Deepavali is fun to enjoy with full of hearts. Lighting Jyothis to chase away the darkness, bringing happiness by distributing sweets and namkeens (salted snacks) is a good thought indeed. Lets have one more spicy snack which is very famous in India and other countries of the world. That is Kodubale. Kodubale means a bangle shaped spicy snack.

It can be prepared using different ingredients. I too have prepared some different varieties of kodubales.
Let us see the recipe of Quick Kodubale. Kodubale, one of the yummy dish which goes well with a cup of coffee, as a side dish like papad, or when you are watching movie or any t.v. serial. 
I have used rice flour, chenna flour, chiroti rava, chilly powder, little jeera, oma (ajwan), salt and butter.
No maida/all purpose flour in this Kodubale recipe. You can also prepare lovely nippattu with same dough.

Things Needed :

Fine Rice flour : 2 Cups
Roasted Chenna / Pottu kadale/Huri kadale : 1/4 Cup
Chiroti Rava /Thin variety of semolina : 1 Tablespoon
Butter :  1 1/2 Tablespoons
Chilly Powder : 2 Teaspoons
Ajwan/ Oma /Carom seeds : 1/2 Teaspoon
Salt : As required :
Jeera /Cumin Seeds : 1 Teaspoon
Ingh/Asfoetida : A little 
Cooking Oil : 2 Cups or little less

Method :

1. Take a big bowl and add rice flour, rava/thin semolina, salt, butter, jeera, Carom seeds, Ingh and chilly powder.

2. Powder Roasted Chenna and add it with other ingredients. Mix all the ingredients well.

3. Add required water slowly and prepare dough. Kneed the dough well.
4. Divide the dough into small portion.

5. Take a small portion of the dough and then with your palm make a rope shape.
6. Join two ends and make circle. Arrange these done kodubales in a tray or plate.
7. Keep a frying pan on the fire and heat. Slowly drop in the done kodublales. 
8. Fry them on low and medium flame till they turn golden brown. 

9. Fry them on both sides and remove it from the oil. Put it on a kitchen tissue.

10. Repeat the same with remaining dough and prepare kodubales.
11. Store them in a airtight bottle /box once it is cooled.
12. Serve with cup of coffee/tea/Fresh juice.

Note :

Do not add more butter. It will turn very soft and get powdered while frying. You can also add sesame seeds instead of carom seeds. Use of more chilly is optional. Use of any cooking oil is optional. Do not make the dough very soft. It absorbs more oil if the dough turn very soft. Add little more rice flour and kneed the dough well before preparing. 
Time 30 Minutes
Serves : 25 to 30 Kodubales. (According to size and shape. 

Wednesday, October 11, 2017

Chakkuli ( Rice Flour- Urid Flour & Chenna Flour)

Happy Deepavali - Happy Deepavali - Happy Deepavali - Happy Deepavli To You All.

Deepavali is festival of lights and Goodies. Spicy and Sweet dishes are poured in distributing and eating 😉😃.
Chakkuli/Chakli is one of the easy dish that you can prepare in lots and one of the favourite Namkeen (Salty dish) of many.
Chukkuli is done in using different ingredients and their are varieties of  Chakkulis that you can prepare.
Here I have tried Chakkuli and is adopted from Madhura Pradeep's recipe. She has put up this particular recipe in FOODIE (cookery) blog. She is one of the admini in Foodie blog. It is one of my favourite blog also.
Madhura Pradeep is very interested in cooking and baking. Very creative  and got the Queen crown
for baking,from Our Main FOODIE Admini   Sadashiva Rao Mailankody. Madhura Pradeep 's interest in cooking made her to have her own Cookery blog recently.
A big thanks to Shri Kripa who is also a Foodie Group Admini, very intelligent, very good in cooking, informative, sincere and helpful to members in all manners. When I asked her to find about the writer of this recipe she helped me to get the recipe writer by checking  up the recipes. Thanks Shri Kripa for finding exact. That is happened to be our lovely Madhura Pradeep. Thank You Shri Kripa.
Shri Kripa also started writing foodie blog very  recently. All the best you 2 and keep going...It might help some one some where that is what I believe.
I have used urid dal, roasted chenna /Huri kadale/pottu kadale, rice flour, butter and white sesame seeds.
Instead of urid flour I have dry roasted urid dal and then powdered and used it. This particular Chakkuli does not take much oil and it is crisp, aromatic and stays fresh for many days.

Lets see the recipe Now :

Ingredients :

Rice flour : 4 Cups
Urid dal : 1 Cup
Roasted Chenna /Huri Kadale/Pottu kadale : 1 Cup
Red chilly powder : 1 Teaspoon
White Sesame Seeds : 2 Tablespoons
Butter : 2 Tablespoons
Salt : As required
Cooking Oil : 2 Cups


Method : 

1. Clean and dry roast Urid dal till the raw smell disappear. (Slightly golden brown). Let it cool. Dry grind and keep it aside.

2. Dry grind roasted chenna and keep it aside.

3. Take a big bowl. Add rice flour. powdered urid dal, powdered chenna dal, sesame seeds, salt and butter.

4. Mix all the ingredients nicely and then add required water. Prepare chukkuli dough. ( Not too hard or not too soft).


5. Kneed the dough nicely and divide the dough into smaller portions.
6. Apply oil to chakkuli preparing mould and place the chakkuli plate inside.
7. Put a portion of chakkuli dough and close the lid. Keep it aside.

8. Take a plate and press the mould and form chakkuli in circle shape. Prepare 4 to 5 chakkulis.
9. Now keep a frying pan on the fire. Add oil and let it get hot. (Medium flame).


10. Drop the prepared chakkuli and fry them on both sides till golden brown.


11. Remove the done chakkuli and place it on kitchen tissue. So that extra oil will be absorbed.
12. Repeat the same and prepare remaining chakkuli in the same way.


13. Hot chakkulis are ready to serve. Serve as you wish.

14. Let the fried chakkulis turn cool. Put them in a clean Jar. Enjoy when ever you feel like.

Note : 

I have used fresh roasted and powdered urid dal powder. It adds to the taste and aroma. You can  use ready available urid flour got from the shop. Dry roast the flour slightly just before using. Add only required butter. Adding more butter to chakkuli dough might spoil the chakkuli while frying. ( It might turn as powder because it turns too soft while frying). Adding more /less chilly optional. You can also add jeera/cumin seeds along with sesame seeds.
Time : 40 Minutes.
Serves : 25 to 30 Chakkulis can be prepared. ( Depends on shape and size).

Wednesday, August 30, 2017

Avarekai Kodubale ( Field Beans Rice Rings)

Kodubale as these fried crisps are known as  in the whole world. Kodubale is a Kannada word. Kannada is an official language in Karnatka .  It is a beautiful language which has its own "Lipi ", (scripts), letters. ( Alphabets).
Kodubale is one of the favourite crisp of many people all over the world. (Indians and others too). Kodubale is prepared in many ways and with different ingredients. I have tried these Kodubales with Averekai/ Field beans which is again one of the favourite pod of many from Karnataka.


Bale means Bangles which is a tradition wear for hands. Again my sweet country is rich in beautiful customs and traditions. Ok coming back to Kodubale it is in the shape of Bale means bangle. Rice crisps are prepared in the shape of bangles and fried.
This time I have used Rice flour, small quantity of maida and cooked fresh  Avarekai.(Field beans).
Kodubale is good to munch at any time of the day. It is an fried dish and during rainy season/winter our body needs some kind of oiling it craves for these type of food ☺☺.
Let us see the recipe now :


Things Needed : 

Avarekai : 1 Cup ( Fresh avarekai seeds)
Rice flour : 2 Cups
Maida/All purpose flour : 1 Tablespoon
Butter : 1 to 2 Tablespoons
Red Chilly Powder : 2 Teaspoons
Jeera/ Cumin Seeds : 1 Teaspoon
Salt : As required
Water : As required.
Cooking Oil : To Fry

Method :

1. Remove the outer layer of field beans/Avaekai and put the seeds, soak in a bowl of water.
Remove the skin from the seeds. ( Squeeze out the outer part of the seeds).
2. We call these seeds as chithikida avare.(Squeezed out seeds).
3. Pressure cook these seeds with 1/2 cup of water for 6 to 8 minutes. Let it cool down. Remove the extra water and keep the seeds aside. ( Extra water can be used for mixing the flour later).
4. Now put the cooked avarekai in a big bowl. Add chilly powder, salt and jeera.
5. Smash it nicely or you can dry grind it to paste consistency.


6. Add rice flour, maida butter and mix all the ingredients nicely with cooked filed beans/avarekai.
7. Add required water and prepare kodubale dough. (You can use avarekai cooked water now).


8. Kneed the dough well and take a small quantity of dough and roll as stick on a flat surface.
9. Just turn this as circle shape and press the end slightly.


10. Prepare kodubales and arrange it on a plate.
11. Keep a pan on fire and heat. Add oil and let it get hot.


12. Put already prepared kodubales and fry in low flame first and then medium flame for very little time.
13. Fry on both sides and remove it from oil once it turns golden brown. Put them on a kitchen tissue.


14. Repeat the same and prepare remaining kodubales. At time you can fry 3 to 4 kodubales. (According to shape and oil quantity).


15. Kodubales are ready to serve.

16. You can also prepare these mini kodubales with the same kodubale dough.


Note : 

Adding more spice is optional. You can use hot oil instead of butter. You can use sesame seeds instead of jeera/cumin seeds. Use of more oil to fry kodubale is optional. I used 1 1/2 Cup of oil.
Time : 40 Minutes. (All together).
Serves : According to your wish. 

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