Kodubale

Kodubale
As I was writing down this recipe, started thinking of why its called Kodubale.
Well, bale is obvious - Bale in kannada language means Bangle. Since kodubale is round like a bangle, hence the bale. But why the prefix of "kodu". Kodu means a cow/bullocks horn. So probably its a bangle that can fit the horn of a cow.
I threw this question to a friend of mine , VP who is a great admirer of Kannada language. And yes as expected I got an instant and interesting answer from him.
"Bale is understandable because it is round like a bangle; kodu means give, so Give Bale because it is very nice to eat", haahaa.

Kodubale is a spicy South Indian snack prepared during most festivals.There are several recipes to prepare kodubale.

Here is one of the many recipes of kodubale.

Ingredients:
All-purpose flour - 1/2 cup
Rice Flour - 1 1/2 cups
Fresh Coconut - 1/2 cup
Red Chilli powder - 2 tbsp
Oil - 1 tbsp
Asafoetida - 1/4 tsp
Salt as per taste
Oil for frying
Preparation:
1. Slightly fry the coconut.
2. Add all purpose flour and fry for a minute.
3. Add riceflour,chilli powder,asafoetida,salt and mix well.
4. Heat 1 tbsp oil and add to the mix.
5. Add sufficient water and make a dough.
6. Take small amounts of the dough and roll it on a flat surface and then join the two ends to form a circle/ring.
7. Heat the oil for frying on medium flame.
8. Drop the rings one by one and fry until they are brown.

Sprouts Bhel

How to prepare Sprouts Bhel?

Ingredients:
1. Sprouts - 1 cup
2. Puffed rice(kadlepuri) - 1 tbsp
3. Onion( cut) -1 tbsp
4. Tomato(cut) - 1 tbsp
5. Carrot(grated) -2 tsp
6. Groundnut - 1 tsp
7. Oil - 1/2 tsp
8. Sev and coriander for garnishing
9. Salt as per taste.
10. Red chilly powder -1/2 tsp
11. Bhel masala - 1 tbsp

Preparation:
1. Fry the sprouts,until they become slightly tender.
2. Fry the groundnut in oil,until they turn slightly brown.
3. In a container, add onion,tomato,carrot,groundnut, bhel masala (1 tbsp),salt and chilly powder.Mix well.
4. Add the sprouts and puffed rice.Mix well.
5. Garnish with Coriander and Sev.

You could add lemon juice if needed.

Ragda Pattis / Alu tikki chaat

We prepared this chat Ragda Pattis / Alu tikki chaat over the weekend.
Actually I didn't prepare, my little sis prepared it. I watched and relished it
My mouth is watering as I write this recipe. Mmmmm

When I was in primary school,we had been to North India trip, basically - Gwalior,Agra and Delhi.My maternal uncle and family lived at Gwalior and it was really a fun trip. We saw Taj Mahal, Red Fort,Qutub Minar and many more historical places. I don't remember why but I was more excited about seeing Buland Darwaza (in Fatehpur Sikri) ( more than about seeing Taj Mahal).
Hmmm for the first time I had Ragda Pattis at Gwalior. I wasn't happy with one, I tucked in another. No one can eat just one.
Now after having the wonderful pattis prepared at our own home(ofcourse prepared by my sis), the very mention of it makes me drool.

Heres how to prepare Alu tikki Chaat/Ragda Pattis?

Ingredients:

1. Alu tikki - 10

2. Sweet chutney - 1/2 cup
3. Chana Masala - 2 cup
4. Curd/yogurt - 1/2 cup (optional)
5. Coriander
6. Sev for garnishing

Preparation:
1. Prepare Alu tikki, Chana Masala and Sweet chutney.
2. On a plate place 2 tikkis.
3. On the tikkis spread 3 tbsp of chana masala.
4. Now pour 1 tbsp of sweet chutney.
5. Garnish with coriander and sev.
6. You could also ad 2 tsp of curd.

Alu Tikki / Potato Cutlet

Potato cutlet is famous all over the world, known by its various names.
In India its called Alu tikki, mostly relished as a snack.
Anytime can be SNACK time and especially on a rainy day, theres nothing more heavenly than sipping a cup of hot tea along with some fried snack.

Try out these garamagarm Alu tikki and give a kick to your taste buds.

How to prepare Alu tikki?
Ingredients :
1. Boiled Potato - 5
2. Boiled Peas -1 cup
3. Onion(finely chopped) - 1/2 cup
4. Garam Masala - 2 tsp
5. Dhania Powder - 1 tsp
6. Jeera Powder - 1 tsp
7. Lemon Juice -2 tsp
8. Ginger paste - 1 tsp
9. Green chillies (finely cut) - 3
10. Salt as per taste
11. Rava/Sooji - 2 tbsp
12. Oil for shallow frying - 1/2 cup

Preparation:
1. Mash the boiled potatoes and peas.
2. Mix all the ingredients ( expect Rava/sooji and oil)
3. Make the mixture into small round/rectangular pieces.
4. Spread the Rava on a plate, roll the cutlet pieces over the rava.
5. Heat a Pan/tawa and place the cutlet pieces on the hot tawa.
6. Apply oil( 1 tsp). After 3 mins turn each of the cutlet pieces upside down and apply oil again.
Repeat once more.

Alternatively to get a uniform texture, you could deep fry the tikkis

So easy. Ain't it?
This can be an excellent weekend snack. Have it along with tomato sauce or sweet chutney

Tips: Sometimes the tikkis break. Why does this happen and how to prevent the tikkis from breaking?
This happens if the water content in the tikki is high. While preparing the mixture, remove/sqeeze the water from the potatoes.You could also add bread crumbs/corn flour/maida to prevent the tikki from breaking.

Quick Dosa - Dosa in 20 mins

Quick Dosa

Dosa is a evergreen dish. Can be had for breakfast lunch or dinner. Can also be had as snack in the evening.
There are a variety or Dosas.But most of them require the batter to the fermented for aorudn 6 hrs.The wait kills me.

My mom suggested this simple and quick recipe.Almost the same ingredients, rice but no fermentation required.And your dosa is ready in 20 mins. Cool ain't it?
I just love this Dosa.

How to prepare Dosa in 20 mins, with no fermentation involved?

Ingredients:
1. Rice Flour - 3 cups
2. Fresh grated cocont - 1 cup
3. Water - 5 cups
4. Baking soda - a pinch
5. Salt as per taste
6. Oil - 2 tbsp

Preparation:
1. Mix all the ingredients except oil.

2. Heat a flat pan (tawa).Slightly apply oil.
3. When the Pan is hot, slowly pour the batter.
Note : I normally use a small glass, as it is easier to hold and pour using a glass.
If you are using a non-stick pan , then you may avoid applying oil.


4. You will see pores on the dosa. slightly apply oil on top of the dosa.
5. Using a flat wooden/steel spatula remove the dosa from the pan.

Quick dosa tastes yummy with chutneys. I like it with Coconut-mint chutney.
You definitely can't stop with one.
However this one's definitely not for the calorie-conscious.



Tips: If you are using normal pan/tawa, the dosa may stick to the pan and you may find it difficult to remove it from the tawa once its ready. In such case,
1. Heat the Pan,splash 1 tbsp of water once the pan is hot and slightly apply oil.
or
2. Heat the Pan,cut a small onion into half and rub the onion over the pan.

Crispy Bhindi

Crispy Bhindi

This is ultimate dish as a starter.
I first had it at a restaurant in Bangalore and liked it immediately.I think the dish was named as Karari Bhindi.
Its very easy to prepare, crispy and spicy.

Ingredients:
1. Ladys Finger - 1 lb
2. Oil for frying
3. Salt - 1/2 tsp
4. Red Chilly powder - 1/2 tsp
5. Chat masala - 1/2 tsp

Preparation:
1. Cut the bhindi length wise.
2. Deep fry the cut bhindi.
3. Allow to cool down once fried.
4. Sprinkle salt,chilly powder and chat masala on the fried bhindi.

Pav Bhaji Recipe

Pav bhaji is believed to have originated in Mumbai,Maharashtra. Now this dish is popular all over India.
Bhaji is marathi means curry.
This bhaji is more of a mixed vegetable curry.
Most pulpy vegetables can be used in bhaji preparation.

Since this bhaji tastes best with Pav- bread, its called pav bhaji.
Pav Bhaji can be had as a meal - lunch, dinner or can be had as snack.
Its healthy - rich in carbohydrates. Since alot of vegetables are used in preparing Bhaji, we can get the benefits,nutrients from all these vegetables in one dish.

How to make Pav Bhaji?

Ingredients:
1. Onion - 1
2. Tomato - 5
3. Carrot -1
4. Capsicum - 2
5. Potato - 4
6. Chayote/Seeme badnekayi - 1
7. Peas - 1 cup
8. Red chilly powder - 1/2 tsp
9. Pav bhaji masala - 3 tsp
10. Cloves -3
11. Cinnamon - 1 inch
12. Ginger - 1 inch
13. Salt as per taste
14. Coriander
15. Butter - 1 tbsp
16. Lemon for garnishing

Preparation:
1. Cook potato, chayote and peas.Either microwave or pressure cook.
2. All them to cool down.
3. Grate the carrot. Cut the remaining veggies.
4. In a container heat the butter. Add onion and fry the onion until they turn slightly goldenish.
5. Then add the cut capsicum and fry for 2 mins.
6. Add tomato and fry.
7. Smash the boiled potato and chayote and add to the remaining veggies that are being fried.
8. Add the grated carrot and boiled peas.
9. Mix well and allow the veggies to cook. Simultaneously add crushed cloves and cinnamon, red chilly powder, pav bhaji masala and salt.
10. Mix well and cook for 10 mins.Keep smashing the veggies with a wooden spoon.(we also get special equipment only for the purpose-smashing)

This Curry(Bhaji) is typically had with Pav, which is a bread like bun. The bun is slit into 2 and slightly heated. Apply Butter to the pav while it is being heated.The dish is garnished with coriander, cut onion and lemon.

I also enjoy eating this bhaji with Chapati.

Onion Bajji

Bajji's -Hot and spicy . That makes them all-time favourite especially tea-time snack.

Be it any occassion bajjis are a must. Festivals,celebrations,weddings or any party. The menu will definitely have bajjis/pakora.

Onion pakora/bajji is more oftenly called a kanda bajji in maharastra( kanda means onion in marathi language)

These deep fried dumplings of onion mixed in besan with some spices.

Ingredients:
1. Besan flour - 1 cup
2. Green chilly - 3
3. Cumin/Jeera - 1/2 tsp
4. Mint leaves - 8 leaves
5. Coriander
6. Baking Soda - 1/4 tsp
7. Salt - as per taste
8. Onion - 2
9. Oil for frying

How to make kanda bajji?

1. Grind the chilly and cumin together.

2. Finely cute the coriander and mint leaves.Coarsely cut the onion.

3. Mix all the ingredients -besan, soda, chilly,salt,onion and the cut leaves.

4. Add water and mix well. Add water just sufficient to have a gel like texture.

5. Now heat the oil and drop small portions of the mixture.

6. Deep fry and remove when the dumplings turns brown/golden

Imagine a first monsoon rainy evening.You are having a hot cup of tea along with Onion bajji
Oooo Its soo cozy.
Yummy Onion Bajjis!!!

Bottom line: Forget the calories for a change

Potato Paratha /Aloo Paratha

Paratha is the flat Indian bread with a stuffing.
There are various types of parathas, alu paratha, godi paratha, mooli paratha etc.
Aloo Paratha happens to be the most liked of these various parathas.

Paranthas probably originated in Punjab. But now they are famous all over India.
Heres an easy recipe to prepare Aloo paratha.

Ingredients:
For the potato stuffing
1. Potato - 4
2. Green chilly - 4
3. Ginger - 1/2 inch
4. Cumin - 1 tsp
5. Salt - as per taste

For the Dough :
1. Wheat flour - 1 cup
2. Water
3. Salt - 1/2 tsp
4. Oil - 1 tbsp

How to prepare the dough?
Mix wheat flour,salt and add a tbsp of water. Mix using hands.
Slowly add some more water and mix again.
Repeat adding water and mixing to form a think dough.
Make sure not to add too much water at once.

To make the stuffing
1. Boil the potatoes and allow to cool down.
2. Grind the green chilly,ginger and cumin together.
3. Now mash the potatoes and mix the ground paste of green chilly,ginger and cumin.
4. Add Salt and mix well.

Now to make the Paratha
1. Take a portion of the dough almost equal to the size of a golf ball.
2. Using the wooden stick, flaten the dough into a small 3 inch circular flat roll(chapati).
3. Take a portion of the potato mix, size of a golf ball again.
4. Place it in the centre of the small chapati.
5. Slowly lift the dough into your hands and surround the potato mix with the chapati.
6. The potato ball should get engulfed by the chapati dough.
7. Seal the dough properly by pressing.
8. Again using the wooden stick, make a paratha by rolling the stick over the dough(with potato stuffing inside it). Keep rolling until its almost 6 to 8 inches in diameter.
9. Heat a pan and fry the paratha. Turn the paratha upside down when you see small bubles on the paratha.
10. Apply oil occasionally

Yummy Alu paratha is ready.
Have it with Yogurt. I like to have it with yogurt and Groundnut chutney

Beaten Rice Recipe

All those who have travelled from Bijapur to Hubli via Bijapur-Hubli highway(in Karnataka,India), must have definitely stopped at this small village named Kolhar.
Kolhar, for years is known for its "gadige mosaru"( gadige - mud/earthern pot, mosaru-curd)
Every time we went to our village in Bijapur district, we made sure to go via Kolhar and take a break at Kolhar to taste the "mosaru-avalakki"(made of curd and beaten rice)

The use of buffalo milk makes the mosaru(curd) very tasty.In villages the milk is boiled in earthern pots on stoves(wood is used as fuel)

Mosaru Avalakki is very simple to prepare and tastes great.
I have replaced the gadige mosaru with the normal curd prepared at home.
(It may not taste as good as the mosaru avalakki prepared with gadige mosaru, but its still tasty)

Ingredients:
1. Fried gram chutney - 1 tbsp
2. Beaten rice/paddy - 1 cup
3. Curd - 3/4 cup
4. Salt as per taste

Preparation:
On a plate , make one layer of beaten rice.
On the beaten rice, put one layer of curd.
Using a spoon, spread the Fried gram chutney and salt on top of the curd.

How to eat - using the spoon, slowly mix the contents at one end of the plate and eat.

Simple, ain't it!!!

Uppit/Upma Recipe

Uppit/Upma Recipe

I always hated uppit as a kid.Why?
This was the snack provided whenever we had guests at home or whenever we visited any relatives/friends.It was prepared too often.
Upma/Uppit has always been the first choice to treat the guests with.

Ingredients:
1. Upma Rava(thick) - 1 cup
2. Green chilly - 2 nos
3. Onion - 1/2
4. Peas - 1 tsp
5. Cumin - 1/2 tsp
6. Mustard - 1/2 tsp
7. Groundnuts - 3 tsp
8. Salt - as per taste
9. Turmeric - 1/2 tsp
10. Urad Dal - 3 tsp
11. Chana dal - 2 tsp
12. Lemon Juice - 1 tsp
13. Coriander
14. Ghee - 1 tsp
15. Oil - 5 tsp
16. Water - 3 cups
17. Sugar - 1/2 tsp

Procedure:
1. Fry the rava , add 1 tsp of oil.Fry until the rava turns slightly brown.
2. Keep the rava aside.
3. Heat the remaining oil( 4 tsp).
4. Add cumin and mustard. After the mustard start spluttering, add groundnuts, urad and chana dal and fry for a minute.
6. Add chilly,peas,onion and fry till onion becomes golden brown.
7. Now add turmeric and salt
8. Add water
9. When the water starts boiling , add lemon juice.
10. Check the mixture for taste, if needed add more salt.
11. Add sugar
12. Reduce the flame and slowly pour the rava, simultaneously stirring and mixing, so that no lumps are formed.
13. Keep stirring.Add 1 tsp ghee and coriander( ghee gives an awesome taste to the upma)
14. Keep the vessel closed for 2 mins.

Yummy Uppit is ready.

Puffed Rice Recipe

Churmuri /Kadlepuri chiwda

We call this churmuri chiwda.
Normally had along with Tea in the evening.
This snack makes the evening tea with family even more special.
Its very easy to prepare and can be preserved for upto a month or two.

Ingredients:
1. Puffed Rice : 1/2 lb
2. Fried Groundnuts: 1 tbsp
3. Fried Gram : 1 tbsp
4. Curry leaves : 5- 10 leaflets
5. Garlic cloves - 4-5 nos
6. Turmeric - 3/4 tsp
7. Red chilly powder - 2 tsp
8. Salt - 1 1/2 tsp (or as per taste)
9. Powdered Sugar - 1 tsp
10. Cumin - 1/2 tsp
11. Mustard - 1/2 tsp
12. Oil - 2 tbsp

Procedure:
1. In a large vessel, heat the oil.
2. Once the oil is hot - add cumin,mustard, curry leaves.
3. Add the groundnuts and fried grams
Fry for 2 mins.
4. Now add the garlic paste,turmeric, salt and red chilly powder.
mix all the ingredients well.
5. Now add the puffed rice and mix well. keep stirring/mixing for 2-3 mins.
6. Add powdered sugar and mix well.

Chiwda is ready.... TADAAA....

Sun Dried Potato Chips Recipe

Sun-dried Potato Chips
Summer is here and time to prepare some sun dried food stuff.

Ingredients:
Potato - 5 nos
Salt - 1 tsp

Procedure:
1. Wash the potatoes and remove the outer skin using the peeler.
2. Slice the potatoes using a slicer
3. Take sufficient water in a big container and bring the water to boil.Add salt to boiling water
4. Now add the sliced potato into the container, while the water is still boiling and leave for 3 min.
5. Now take potato slices out of the container and sub dry them(one day)
6. The dry slices can be preserved and fried in oil whenever needed.

Potato Bread Roll

Ingredients
1. Boiled Potato - 2 nos
2. Green Chilli - 2 nos
3. Salt - 1/2 tsp (or as per tatse)
4. Ginger paste - 1/2 tsp
5. Cumin/Jeera - 1/4 tsp
6. Coirander
7. Garam masala - 1/2 tsp
8. All purpose flour(Maida) - 2 tsp
9. Bread Slices - 4

Procedure
For the stuffing
1. Mash the boiled potatoes.
2. cut the chillies,coirander and mix all the ingredients.
For the roll
1. Remove the edges of the bread
2. Mix the all purpose flour with one tsp water.
2. Dip the bread in the above mixture and remove immediately.
3. Now place the stuffing in the middle of the bread and cover the stuffing by folding the bread.
5. Fry the roll in oil until it turns brown.

Potato bread roll can be had with Tomato ketup/sauce.

Masala Groundnut/Masala Peanut

Ingredients
1. Groundnuts - 1 cup
2. Gram flour - 1 tbsp
3. Red chilli powder - 1 tsp
4. Salt - 3/4 tsp
5. Cumin/Jeera powder - 1/2 tsp

Procedure
1. Soak groundnuts in water for 5 mins.
2. Drain the water from the container,
3. Mix all the ingredients including the groudnuts.Add 1 tsp water and mix well.
4. Fry the groundnuts on low flame. Drop the Groundnuts one by one into the oil.Remove the nuts from oil when they turn slightly brown.

Crispy Masala Groundnuts are ready :)