Wonderful entries by Anuradha
Quick Kodubale
Kodubale is a famous savoury snack from Mysore. Name means it is a bangle shaped snack. It is very good with coffee on a rainy evening. The recent spell of rain tempted me to make this. Here is the recipe... Ingredients:
½ up roasted gram (hurigadale aka pottukadale)
2 cups rice flour
2 table spoon fresh grated coconut
10-12 dried red chillies
½ tsp hing
2 table spoon melted butter or hot oil
Salt to taste
Oil for deep frying
Method:
Soak the chillies in hot water for 20-30 min.
Gring soaked chillies with roasted gram, coconut, hing and salt. Try to use as little water as possible for making a smooth paste.
Transfer the paste into a wide bowl, add melted butter/oil, add rice flour little by little and make a dough.
Use water if required to make a pliable dough, but not too thin. When you shape ball, it should not crack.
Make small balls, roll them on flat surface and join the end to make a rough circle.
Heat oil and careful drop these when oil is hot. Fry them on medium heat till brown.
Cool thoroughly before storing in air tight container.
Notes:
1. If you cannot make circles, make small balls and fry them.
2. Taste the dough and adjust salt, it will become less salty-spicy after frying. The dough should be slightly more salty-spicy than required by you.
3. You can use chilli powder when in hurry.
4. Do not use desiccated coconut, best to use fresh coconut.
5. Increase chillies according to your taste.
Sapsige Ambode
Ingredients:
2 cups chana dal, soaked for 4-5 hours
Green chillies to taste
1 cup chopped Sapsige soppu (dill weed)
½ inch ginger
½ tsp hing
Salt to taste
Oil for frying
Method:
Drain the dal and leave it for 15 min.
Using chopper attachment in food processor grind the dal, chillies, ginger and the dill weed.
Do not use water and paste should be coarse. This will make the ambode extra crispy.
Heat oil on medium flame.
Make lemon sized balls out of the paste. Using wet hands flatten the balls and drop them to oil.
Fry on medium heat till brown.
Drain the oil well an absorbent paper and serve hot.
Notes:
Can use normal mixer, if you add water ambode will be a bit softer. How ever the taste does not change much.
Avalakki Bisi bele bath
This version of the classic Bisibele bath is made on days when eating rice is not allowed. It is as good as the original dish, but faster to cook. Ingredients
1 Cup split moong dal
2 cup avalakki (poha)
Lemon sized tamarind, soak and extract the juice
1 ½ cups mixed vegetable like carrot, tomato, beans, capsicum, potato etc cut into ½ inch pieces
1 medium onion sliced thin
2 table spoon raw peanuts and/or peas
2 table spoon Bisibele bath masala powder
A small piece jiggery
2-3 spoons grated coconut
Salt to taste
Little oil, mustard seeds and hing for tadka
Few curry leaves and chopped coriander leaves
A pinch of turmeric
Method
Wash the dal and pressure cook with vegetables and peanut, add a pinch of turmeric.
Heat oil in a heavy bottomed pan, add mustard seeds
When the mustard starts to split add hing
Add curry leaves and fry for a min
Add onion and fry for 2 more min.
Reduce the flame and add cooked dal and vegetables.
Add the masala, salt, jiggery and tamarind water
Simmer on low flame till the raw smell of the masala is gone.
Mean while wash the poha and keep aside in little water
Once the masala is well cooked, add poha and stir well.
Continue to simmer for 10-15 in stirring constantly
Switch off and add chopped coriander leaves.
Serve hot with raitha or potato chips
Notes:
Add a lot of water while cooking the dal and vegetables; it tends to become very hard easily.
Don’t leave this dish unattended, it burns very quickly
Original bisi bele bath uses toor dal with rice and takes more time to cook.
Using kobbari (kopra or dry coconut) gives better taste and will not spoil for longer time. Original dish does not have onion, so it is ideal for packing on a picnic or travel.
Bisi Bele Bath Masala Powder
Ingredients
Dhania - 1 tbsp
Black Pepper - 8-10
Cumin Seeds - 1/2 tbsp
Methi Seeds - 1 tsp
Dry Red Chillies – 8-10 (whole)
Hing - 1/4 tsp
Curry Leaves - 2 stalks
Cloves - 5
Cinnamon - 1" stick
Cardamoms - 5
oil for roasting - 1/2 tbsp
Method
Heat oil, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma.
Cool for few min.
Dry grind to a coarse powder.
Store in airtight container and use as required.
Makes: 1 Cup.
Notes:
I find it difficult to make this masala accurately in small quantities, so i make at least a cup and store it. It stores well for many months in fridge.
You can use MTR Bisibele bath powder instead of this when in hurry.
Padavalkayi (Snake Gourd) Seekootu
This is a very simple gravy, yet very appetizing. You can substitute snake gourd with cucumber, chow chow or dill weed. Cucumber and dill weed have lesser cooking time and very tasty.
Ingredients:
1 medium snake gourd chopped into small pieces
1 cup fresh coconut
2 table spoon urad dal
20-25 pepper corns
½ tsp mustard seeds and 2 pinches hing
Few curry leaves
1 table spoon chopped coriander leaves
Salt to taste
Method:
Dry roast urad dal and pepper on medium heat until urad dal is brown. It should not have raw smell and give out a nice aroma.
Cool the mixture for few min and grind with coconut to a smooth paste using water.
In a pan heat oil and add mustard seeds.
When mustard splits add hing, add curry leaves.
After few seconds add chopped snake gourd. Fry it well for 4-5 min. Add salt.
Add 2 cups of water and bring to boil. Reduce flame and simmer till snake gourd is cooked.
Add the ground paste, after this stage keep the flame low.
Simmer for 10 min stirring often. Add chopped coriander just before switching off.
Serve with hot rice.
Toor Dal Nuchina Unde
Ingredients:
2 cups toor dal, soaked for 4 hours
1 inch ginger
A pinch hing
Little grated coconut
6-8 green chillies
1 spoon chopped coriander leaves
Few curry leaves
Method
Drain the dal and leave it for few min
Grind it along with other ingredients to a coarse paste using little or no water
Shape the paste using your fist into cylindrical shape.
Steam in idli plate for 12-15 min
Serve hot with ghee drizzled over
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