Kodubale is a delicacy from Karnataka. It’s one of the deep-fried snacks from this cuisine.  “Kodu” means Horn like shape (after a lot of debating with my friends I got stuck to this now!) and “Bale” means Bangle! So, a dish made in the shape of Horn but turned it into a bangle to keep them intact! Whatever, this tasty snack is simply delicious you can’t just stop at one it's so very addictive!
This is my Amma’s (Mother) favourite snack. She loves making these often, my mom learned a lot from my periamma (Maternal aunt) and I too learnt a lot from her, she was a real foodie! She used to try new recipes and keep the authentic recipes alive as well.  I have never seen anybody like her in, my whole family.  She is no more and I miss her a lot.  Most of my recipes are what I have learned from these two women in my life.  This post is dedicated to my Mum and her late sister.

I remember very well my childhood days in our rented house it was a tiny kitchen she used to put the oil and little dough to each of us make us sit in front of her and ask us to make them, it was like a thumb rule, they should be perfectly in a bangle shape.
I remember my childhood days very well, it was a tiny kitchen in our rented house.  When she put the oil on heat Mom used to give us all a steel plate and little dough to each of us in a bowl, make us sit right in front of her and ask us to roll them into little bangle shaped rings, it was like a thumb rule, they should be perfectly in a bangle shape. She is still a perfectionist.
After she fried she used put them in little plates next to us and to munch on so we enjoyed our given task!! Sometimes we used to go crazy and we used to make the first alphabet of our name or any other shape we fancied, she wouldn’t mind as long as the job was done.  As she always made in large quantities. (I am sharing the same quantity here as given by her, and even today I make the same quantity).  But, after some time my sisters used to get bored and run away but, I always stuck with mom and completed the task!  Probably, that is one of the reasons I started learning and loving to cook from a very young age.  I was a sous chef to them!

I still remember the only time she would never allow us to make kodubale was during Gokulashtami festival, every item on the list had to made with Madi (Madi is a term used in Brahmin communities wherein men and women in the family after bath wears dried clothes untouched by other persons and cook food without eating anything as they make it for Puja and God!).  That’s the only one time she wouldn’t allow us to touch and mom, dad, and periamma used to make all the savouries and sweets they used to make around 30 dishes!  Those days were fun, all the three of us use to enjoy!! Gokulashtami is a big festival in Tamil families. The Mango leaves, a lot of flowers, different kind of fruits, Rangolis etc.., It was bliss!!

This recipe I promise you, you will keep it forever. Don't forget to check my notes on my tips and follow it to T for a fool proof and perfect recipe.

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Kodubale/Kodbale (Spicy Bangle rings)! Delicacy from Karnataka

Kodubale is a speciality from Karnataka. Delicious, spicy and crispy perfect Bangle shaped snack which is deep fried, quick to make and tasty.

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Ingredients

• 4 cups Rice Flour
• 1 cup Chiroti rava
• 3/4th cup Maida
• 1 tbsp Omam (coarsely powdered)
• 2 to 3 tbsp white Sesame seeds
• 2 tsp salt ( salt as required)
• 1/3 cup oil (Hot Oil)
• 1/4 cup (2 sprigs) chopped curry leaves

Grind to paste

• 1 cup freshly grated coconut ( pressed almost tightly)
• 1 cup Dried copra (precisely 1/2 the dried copra)**
• 20 Byadgi chillies**
• 1/4 tsp Hing (Asafoetida)
• 1/4 cup coriander leaves (loosely packed) (optional)

Instructions

• Heat a pan and dry roast maida and chiroti rava till it is warm to touch. Keep aside to cool.
  
• Take all the Ingredients under Grind put it in a mixie jar and grind to a smooth paste of coconut, dry copra, red chillies, Hing and coriander leaves (optional).
  
• Take a bowl put all the dry ingredients together, Maida, Chiroti Rava, Rice flour, coarsely powdered Omam and salt as required mix well and keep aside.
  
• Heat a ladle full of (1/3 cup) of hot oil and pour it on the dry ingredients, mix well and keep aside. Heat oil in a wok keep it on the stove to a medium flame.
  
• Next add the ground smooth paste into the dry ingredient mixture mix well cover and keep aside.
  
• Heat oil in a wok keep it on the stove to a medium flame. Take a little portion of the mixture in a separate bowl sprinkle water and start kneading it to make a dough! Do not add more water, sprinkle or use little water ( 1 to 2 tbsp of water) every time and start bringing it into a dough consistency. (check notes)
  
• Once the dough has come together, knead it once and start making Kodubales! The dough should be rolled like a rope with the thickness of our little finger (about 3/4th of an inch) it should be perfectly in a round shape like a bangle with the end pinched and pressed to seal the edge on to the overlapping dough on which it is turned around so that they don’t get opened when they are fried in oil
  
• once the oil is hot drop around 8 to 10 in one batch, depending upon how much oil and kadai you have used to fry! Keep frying them turning around now and then so they cooked well on both sides and turn crispy, on a medium low flame. They turn golden brown once they are done. Take them on to a kitchen towel so it absorbs oil.
  
• Follow the same procedure with the rest of the dough ingredients deep fry all the them. Once done, store them in a air tight container it will stay up to 20-25 days! (unless you don't finish them before that)
  
• Hope you try it out make and enjoy!!

Notes

 

 

Notes and Tips:

1. I have given quite a large quantity so, please do remember do not add water completely to the mix. Divide the mix in parts, take one portion at a time and mix water little by little knead well and make the dough.  According to my mom If you make dough out of the whole mix and then use it, when you fry the rings they will absorb more oil, also they change the colour of the end product and they won’t have a long shelf life.
2. Don't forget to add hot oil to the mixture and mix well, this is the trick for the crispiest kodbales!
3. Keep the temperature of the oil constant for perfectly made crispy kodbales. Once when done and after you remove the kodbales bring the flame to low when you drop the rings then go back to the medium flame and fry them until done.
4. When you roll out them into ropes sometimes you might find that they break or become hollow don’t worry it is natural. Again, knead them into the dough, and roll them they will be fine.  Do not extra Maida or anything else to make it stiffer.  Just knead well and use it.
5. Seal the edge after you overlap it onto the main ring, so it won’t open up.
6. Before frying check, the oil is sizzling hot! To find out hold your hand 3 to 4 inches above the oil you can feel the heat! Otherwise, check by adding a pinch of the dough into the oil, it should come up within seconds and float to the top that means your oil is at the right temperature. Now you can slide the kodbales carefully from the side of the wok don’t drop it from a height, this will splash the oil everywhere, so just slide them into the oil.
7. Don’t leave the rings to dry out cover them with a cloth and the dough mixture too!
8. I have mentioned you can make around 60, it depends on the size you make. It also depends the thickness of the dough rolled don’t make them too thick, it may be not crunchy, don’t make it very thin as well it will be very crunchy but loses its taste.
9. I have used only Byadgi chillies, you can use a combo of Guntur and Byadgi chillies.
10. You can use Roasted Gram (chutney dal) instead of sooji as some kannada people make it.
11. My Mom sometimes uses 1 whole coconut it gives real taste.

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TOMATO POORIS

INGREDIENTS:
3 Tomatoes (Pureed)
4 to 4 and 1/2 Cup Whole wheat Atta flour
1 and 1/2 tsp Salt or as required
1/2 tsp Chilli powder (optional)
1/2 tsp Coriander powder (optional)
1/2 tsp Cumin powder (optional)

METHOD:
The Tomatoes which you can see in the picture are the same sized tomatoes which I used to make the puree, I just chopped them and run it in my mixie, that's how I pureed it, If you want you can filter the juice that way you can get rid of the pips and skin, but I didn't want to throw anything,

I took that pureed Tomatoes in a bowl, to that I added required quantity of salt (Remember this salt or any other Ingredients may differ from yours so it is just very important to know what and how much you are adding), then the chilli powder, coriander powder and cumin powder all these are optional if you don't want your kid to eat it spicy you can just omit it.
Do not add any water, Just add the whole wheat flour mix well  and make it into a smooth soft dough, cover with a tea towel, leave it for few minutes (say about 10 minutes).
Your dough is ready to go now....
Heat oil in a wok, Take Gooseberry sized ball, flatten it into a round and fry it deep in oil.
Little things or should I say tips I take care to make nice round pooris, which fluff up beautifully.....
Do not ever dip the ball in any flour, dip the ball in oil, I just dip it in the oil which I am using to making pooris, Please be careful just dip a little bit, as it will be hot, if you are not used to it, do not try it out but use oil from your container, using this as base flatten it into a round shape.
Once you drop the poori dough into the oil, with your ladle pour oil over it, and give it a little press now and then this makes the pooris to fluff up.
I always use my wheat flour to make pooris, only if I call friends and family I use plain flour, 1/2  and 1/2 so it looks more white then :)).
Let's take an other look at my Lovely Tomato Pooris.., This is actually for my friend Swapna, who is been asking me to post the recipe. I promised and never posted, here it is for you girl, go ahead and try it out dear.

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LEEK AND MUSHROOMS FRITTERS

INGREDIENTS:
150 gms Button Mushrooms
1 Medium sized Leek
1 and 1/2 tsp (or required amount of needed) Salt
1 tbsp Red Chilli Powder
A pinch of Soda
1/4 tsp Turmeric powder
4 to 5 Green chillies (optional)
1 tsp of crushed Pomegranate seeds
Few sprigs of Coriander leaves
3/4 th cup Gram Flour
Oil for Deep Frying

METHOD:
wash the Mushrooms and remove the stalk, Remove the first two layers and the end of Leek and slice it into two, and wash them well and slice both of them into thin slices then add rest of ingredients into a large bowl mix them well together and start adding water do not make the batter too thin or too thick, Add water to the Ingredients to coat them very well.
Heat oil in a Pan/Kadai/wok, using a tbsp drop spoonful of this batter into the hot oil a few at a time until they are golden yellow in colour, once they are done they usually float to the top, Once they are fried take them out and drain them on a kitchen towel.
These fritters or Bajjias are now ready to devour :))

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• 250 gms of Moong daal /Hesaru Bele
• 2 cups of mixed chopped vegetables (cauliflower,beans,peas,carrots,capsicums)
• 3-4 green chillies
• salt to taste
• oil for frying

1. Soak Moong dal washed and soaked for 2 hours, drain all the water completely and grind into a smooth paste without any water, if it doesn't grind add a tbsp of water and grind, it is important to add very little water, if you add more water it starts absorbing more oil.
2. Then cook cauliflower, french beans, carrots, peas and drain all the water from them do not throw the water but keep it aside for future use.
3. Then wash wipe and chop the capsicums and add them directly do not cook them.
4. To the finely ground moong dal paste add all the cooked completely drained veggies and capsicum mix well, with salt to taste and with little coriander leaves finely chopped.
5. Take a wok and heat oil for frying using a spoon or your hand drop small whole walnut sized balls into the wok and fry until cooked
6. Drain them in kitchen towel and keep aside.

• 7 to 8 Ripe Tomatoes
• 1/4 cup /cottage cheese mashed (paneer)
• 2 medium sized Onions
• 1'' Ginger
• 5-6 cloves of Garlic
• 2 tbsp Red Chilli powder
• 2 tsp Coriander powder
• 1/2 tsp of turmeric powder
• 1 tsp Garam Masala powder
• 1 tbsp of tamarind juice or 1 tsp Amchur powder
• few sprigs of coriander leaves to garnish
• 4 tbsp of oil

1. Grind Onion, ginger and garlic into a fine paste and keep aside
2. Take water in a loarge bowl and put tomatoes into it and remove their skins once well cooked, this is called blanching, and then chop into one or two pieces and allow it to cool
3. Once they are cool grind them into a smooth paste
4. Heat oil and fry the onion paste till brown (that actually takes some time!!).
5. Add the ground tomatoes once they start boiling add chilli powder, coriander powder, garam masala powder, turmeric powder, Tamarind or Amchur powder and salt to taste.
6. Add the mashed cottage cheese (paneer).
7. Mix well and cook for further five minutes.
8. Add the water from the kofta recipe which you had kept aside when drained, mix well and allow it to boil for further five minutes
9. Now add the koftas and allow it to boil once or twice, add a little bit of Garam Masala powder and garnish with coriander leaves and serve hot with puris, chapatis, pulkas or Rice.

The post Dal Kofta with Tomato Curry By the Book appeared first on My Veg Fare.

• Cherry Tomatoes
• Bengal Gram Flour/ Kadale Hittu/chickpea flour
• Pinch of Baking soda
• Salt as required
• chilli powder as required

• 1 Large chopped Onion
• 1 Medium sized carrot skin peeled and grated
• chilli powder to taste
• salt to taste
• 7 to 8 sprigs of Fresh Coriander leaves finely chopped
• Lime accordingly to taste which is optional

1. You must have noticed in the recipe that I have not mentioned the quantity as I did not measure !!, You all must have done lot of Bondas, Bajjis, so I thought no need to write the quantity.
2. Sieve the Gram flour with salt and chilli powder, If you take around 1 cup you might need 1to 1 1/2 tsp of salt and 1 tbsp of chilli powder, and also Baking Soda, it actually vaires according to the taste of each and every person, as I like a bit spicier I might have added 1 and 1/2 tbsp of chilli powder, it is entirely up to you to guess !!
3. Once you have mixed everything well add water to the consistency of thick Dosa Batter (before adding more water to make it to Dosa Spreading consistency) or thick pancake batter or Idli batter, as you need to dip tomatoes into the batter and it should have a thick coating before you drop them into oil for deep frying.
4. If it is too watery it will not coat to the Tomatoes and run away spreading every where in the oil !!, so just check when you dip it and put then put it in the oil.
5. It is just like making Aloo Bondas, nothing special, Soda, gives a little fluffyness to it that is it makes it swell nicely !!
6. Next for the filling, Mix all the Ingredients mentioned in the Filling, cut the Bondas the serve them immediately.

FEW TIPS:
One important thing to note is,  leaving salt, mix all the other Ingredients in the fillings list, But  if you mix salt and keep it aside the onions start giving out water and it becomes quite soggy before serving.

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The post Maddur vada - A deep fried snack from #Karnataka! appeared first on My Veg Fare.

MUSHROOM MANCHURIAN

MIngredients:

• 350 gms Button Mushrooms
• 1 big Onion
• 5 to 6 Garlic pods
• 1 bunch spring onions
• 5 to 6 green chillies
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 1'' ginger
• 1 tbsp Tomato Ketchup
• salt to taste
• 3 to 4 tbsp oil
• 5 to 6 sprig of coriander leaves (optional)
• 4 to 5 tbsp corn flour
• 2 to 3 tbsp besan flour (chickpea flour) or All purpose flour
• Sufficient oil for deep frying

METHOD:

1. Chop onion, garlic, green chilles & ginger into fine pieces and keep aside.
2. In a vessel make a paste of corn and Besan flour using little water and  a little salt, it must be of a consistency where in you can dip the mushrooms and put it in the oil, it shouldn't be too watery or too thick, make it into a dosa consistency or just they way when you make Aaloo Bondas.
3. Take sufficient quantity of oil in a wok and deep fry all the Button Mushrooms into golden colour and keep aside on a kitchen paper.
4. Now take a wok, heat oil add the chopped onions, garlic, green chillies and ginger. Fry them nicely.
5. Then add all the sauce, vinegar and  ketchup and required quantity of salt, but just remember you have already added little salt to the flour when deep frying the mushrooms so balance the salt properly!!
6. Give them all a good toss add chopped spring onions and coriander leaves (optional), Now add the fried mushrooms and mix well and leave it in the wok for a  minute or two  frying them so the ingredients in the wok get coated to the mushrooms.
7. Now it is ready to serve.
8. Serve it with your favourite Ketchup or sauce.

Note :
If you want you can add chopped peppers, Roast them with the onions,  I cook Gobi Manchurian in the same way .

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