Kodubale/Kodbale/Savory Crunchy Rice Rings - Indian Cooking Challenge-November

For this month of ICC Srivalli chose,popular Karanataka special crunchy snack Kodubale.She has given  two recipes to make this snack,one is from Veggie Platter of Suma and another one from The Yum Blog of Lata.I followed the Lata's recipe with the rice flour and all purpose flour,wheat flour.Since the recipe has dry coconut,the kodubale is so flavorful and tastes it is made with coconut oil.Now off to the recipe..................  

Ingredients

Ingredient	Quantity
Rice flour	1cup
Wheat flour	1/4cup
Maida/All purpose flour	1/4cup
Roasted gram dhal/pottukadalai	1/4cup
Dry coconut/koparai	1/4cup
Ghee/nei	1tbs
Red chilly powder	1tsp
Asafoetida	1/8tsp
Salt	to taste
Oil	for frying

Method

Grind the roasted gram dhal and dry coconut to a fine powder and keep it aside. Dry roast the all purpose flour and wheat flour in a medium flame till a nice aroma comes out.In a bowl put all the flour,powdered dhal,red chilly powder,asafoetida,salt and ghee,mix it well.

Add water and make a soft dough.Now take a small gooseberry sized ball and roll into a thin rope on a flat board.Join the edges and make a ring.

Keep the rings on a plate,fry 5-6 rings at a time it in the oil in a medium flame till the the sizzling sound ceases.Drain it on a kitchen paper.

Store it on a air tight container.

 Enjoy.....................................

• The rings may not be crispy when it is hot,upon cooling it will be crispy. 
• Do not keep the made rings for a long time otherwise it will crack. 
• Fry it in a medium flame to get a nice color and crispy Kodubale. 
• The thickness should be a pencil thick,if it is too thick it may not be crispy.

Sumber http://www.naliniscooking.com

Ulunthan Kali/Urad dhal Halwa -Indian Cooking Challenge July 2012

For this month of Indian Cooking Challenge(ICC) Valli has chosen ulunthan kali which is a traditional sweet of Tamilnadu.
This sweet is prepared and given to girls especially at the time of puberty to strengthen the spinal cord and back bones.I grew up eating this sweet and my mom and aunt make it with the whole skinned urad dhal and sesame oil,I never made this sweet on my own.
As my mom is here she helped me to make the sweet and it came out very delicious and my kiddo liked it a lot.
Original recipe calls for 1 cup of urad dhal and 1/2cup of rice but mom used both in the same quantity and used palm sugar as sweetner.Here is the recipe........

Ingredients

Ingredient	Quantity
Urad dhal/uluutham paruppu	1/2cup
Raw rice/paccharisi	1/2cup
Palm sugar or jaggery/vellam	1/2cup
Sesame oil(optional)	1tbs
Ghee/nei	2tbs
Cardamom powder/ellakai podi	1/4tsp
Water	2cups
Cashews(optional)	2tbs
Salt	a pinch

Method

                              Dry roast the rice and urad dhal separately in a pan to pink color in a medium flame and powder it to a bit coarse consistency,keep aside.

Heat a pan with palm sugar with  little water and dissolve it,strain it through a filter and set it aside.
Now heat 2 cups of water in a pan,add the sugar syrup and bring it to a boil,once the water is boiling add the rice and dhal powder to it.

Stir it well and cook it till it reaches halwa like consistency.Add the ghee and oil, mix it well,cook it for a minute.

Finally add the cardamom powder and ghee fried cashews,mix it well.

Ulunthan Kali is ready.

Enjoy........................

• Mom suggested adding a tbs of grated coconut also enhances the flavor and taste of the kali.
• Using the sesame oil is purely optional which can be substituted with ghee.
• Both palm sugar and jagerry can be used if you  don't like the taste of palm sugar.

Sumber http://www.naliniscooking.com

Onion Kulcha

For the Indian Cooking Challenge(ICC) Srivalli has chosen 3 types of stuffed kulchas such as onion kulcha,aloo anardhana kulcha,panner kulcha for the last month.Due to to some reasons it was cancelled and we are doing this month.
As I don't have panner and anardhana powder I chose to make Onion kulcha which came out very perfect and we enjoyed with green peas masala.Now to the recipe....................  

Ingredients
For the Kulcha

Ingredient	Quantity
All purpose flour/maida	3cups
Baking soda	1/8tsp
Baking powder	1/2tsp
Sugar	1tbs
Salt	1tsp
Yogurt/curd	1/2cup
Ghee	1tbs
Oil	1/4cup

Ingredients
For the Filling

Ingredient	Quantity
Onion(finely chopped)	2nos.(medium size)
Green chilly(finely chopped)	3-4nos.
Ajwain/omam	1/4tsp
Ginger(grated)	1/2tsp
Cumin seeds/jeeragam	1/4tsp
Coriander leaves(finely chopped)	2tbs(optional)
Salt	to taste

Method 

                              Mix the ingredients given to make kulcha in a wide bowl and mix well with water as needed to a soft dough and set it aside for 2-3 hours.

Mix the chopped onions,green chillies,grated ginger,cumin seeds and ajwain along with salt.

Divide the dough equally and roll into a small disc and keep 1tbs of filling in the center.Pull the edges  to the center and cover it.

Flatten it and roll gently without giving too much of pressure on a floured surface into circle.

Heat a griddle and cook it both sides in a medium flame till brown spots appear.Drizzle some oil or ghee both sides.

Serve it with chole or curry of your choice.

Enjoy.................................... 

• Squeeze the excess moisture in the onion before mixing everything otherwise the stuffing become watery and cannot be rolled properly. 

Sumber http://www.naliniscooking.com