Nippattu (Rice Crispy)

Nippatu is one of the rice crisp/fritter. We can have them with Coffee/Tea. It is one of the favourite snack of me. I love fried dish very much and love to prepare fried snack at least once a week.

Nippattu is one of the famous dish of Karnataka/India and now a days it is world famous I can say.Crispy, yummy and crunchy Nippatu goes well with lunch. It takes the place of Papad or as evening snack. Remember that you eat very less not tummy full. You don't have to be very cautious if you do exercise/walking/cycling or any other exercise. Drinking a glass of hot water/coffee/tea helps the digestion easy when eat fried snack. Make sure you use good cooking oil and do not use the oil again for frying.

Let us see Nippattu  Recipe Now:

Things needed :

Rice powder : 2 Cups
Rava/Semolina : 1/4 Cup
Maida/All purpose flour : 1/2 Cup
Groundnuts : 1 Tablespoon
Roasted Chenna : 2 Tablespoons
Chilly Powder : 2 Teaspoons
Sesame Seeds : 2 Tablespoons
Salt : Required salt
Oil : To Fry

Method :

1. Put rice powder, maida, rava in a big bowl.
2. Add chilly powder, jeera and sesame seeds. Add salt. Mix it well. (Dry).

3. Dry roast ground nuts and remove its outer skin and dry grind it into rava consistency.
4. Dry grind roasted chenna/putani/hurikadale/pottu kadale into powder.
5. Add powdered chenna and ground nuts to flour mixture.

6. Keep a pan on the fire and heat. Add 2 tablespoons of oil and let it get hot.
7. Add this hot oil to flour mixture and mix it nicely. Leave it for 2 minutes.
8. Add required water and prepare dough. (Consistency should be thicker than chapati dough).

9. Divide the dough into small portion. Roll them as flat. Or pat them in your palm make small poori.

10. Keep a pan on the fire, put oil and heat. Fry rolled/patted nippattu in the hot oil .(Both sides)
11. Remove from the oil and put on a kitchen towel/tissue. Shift them to a tray/plate.

12. Repeat the same and prepare the remaining nippattu.

Note :
Take care while adding water to prepare the dough. (Add rice flour if it turns bit loose).
Fry them on medium and low flame,. It turns crispy.
Adding any other spice to nippatu is optional. Do not add much oil while preparing the dough.
Do not powder the ground nuts. Do not add much groundnuts. It absorbs more oil.
Time : 30 to 40 minutes
Serves : 15 to 20 Small  nippattu can be prepared. (According to the size).

Palak Pakoda

Palak Pakoda/Spinach Fritter is a fried dish goes well with a cup of coffee/tea. It goes well with rice, Rasam or Sambar (lunch) as one more side dish as a bite.

I have used simple spices and Palak Leaves and besan/channa flour. No cooking soda or baking powder or hot oil poured in it. Just mix it well and fry them in the oil. One should eat them when they are hot to get the best taste.
Winter has started and its cold outside, some time it rains too. We crave for these fried dishes especially when it is too cold. So craving for the fried dish? It is easy, quick and yummy. Try and enjoy.
Let us see the recipe now:

Things Needed :

Palak Leaves/Spinach : 1 Small Bundle
Besan/Channa flour : 1 Cup
Red chilly Powder : 1/2 Teaspoon
Jeera/Cumin Seeds Powder : 1/2 Teaspoon
Salt : To taste
Oil: To Fry : 1 Cup

Method :

1.Wash and cut palak leaves and put it in a big bowl.
2. Add red chilly powder, channa flour, jeera/cumin seeds and salt.
3. Mix it with your fingers first and then add very little water. Mix it nicely.

4. Keep a frying pan on the fire and heat.
5. Take a handful of dough and leave out small size of dough in hot oil.
6. Fry on medium flame on both sides.

7. Remove the pakodas from oil and put it on a kitchen tissue. It absorbs oil.

8. Serve Hot Palak Pakodas with a cup of coffee or tea.

Note :

Do not add more water while mixing the dough. Adding any other spice is optional. Adding onions to the dough along with palak leaves is optional. Taste differ.
Time : 15 Minutes
Serves : 2 to 3 

Spicy Maida Diamond Cuts

Deepavali ..Deepavali...Festival of lights and loads of yummy food to go with the festival.

Time to share and care, spread happiness around you. That should be the message this Deepavali.
I have prepared some diamond cuts, shank  pole the spicy ones. I do not know why it got this name. Diamond cuts are ok because of its shape. but shank pole, I am still thinking. Anyways these diamond cuts are very easy to prepare and goes well with coffee or tea or juice what ever it is, it is a yummy munch.
I have used Maida, chilly powder, salt, jeera and oil.
Lets see the recipe Now : As I said it is an easy and yummy crunchy snack.

Things Needed :

Maida (All Purpose flour) : 2 Cups
Chilly Powder : 2 Teaspoons
Jeera/Cumin Seeds : 1 Teaspoon
Salt : As required
Water : Required water
Oil : 1 Cup

Method :

1. Put maida in a big bowl. Add salt, chilly powder, jeera and mix it well.
2. Keep a small pan on the fire and heat. Add 2 tablespoons of oil and heat for 2 minutes.
3. Put the hot oil on the dry flour and let it cool. Mix it nicely and add little water and prepare the dough.

4. Divide the dough into small portion. Take a small portion and kneed it well.
5. Now roll the small portion dough as thin chapati. Take a knife and prick on the rolled chapati.

6. Cut that like a diamond shape. (big/small). Remove the pieces and put it on a plate/tray.
7. Keep a frying pan on the fire. Heat and put oil to fry. Let it get hot.
8. Put cut diamond cuts in hot oil and fry them on low and medium flame.

9. Fry on both sides till they turn slightly brown and remove them from oil and put them on the kitchen tissue. So that extra oil will be absorbed by the tissue.

10.Repeat the same with remaining dough and prepare crispy diamond cuts.

Note :

Do not add much water, the dough might turn watery, very soft and absorbs more oil. Do not add more hot oil for the flour. Diamond cuts might curdle in oil. (turns powder and spoils the whole oil).
A butter can be added instead of hot oil. (just 1 tablespoon). Adding jeera/ any spice is optional.
Time : 30 Minutes
Serves : As you serve or use.

Crunchy Kodubale (Fritters)

Kodubale/fried crunchy fritters are the best to have with Deepavali sweets.Though Deepavali is known as festival of lights it is also loaded with varieties of sweets and crunchy spicy fritters.
Here is an easy way of preparing " Kodubale " one of Karnataka special munch.

There are different ways of preparing kodubale. I have prepared kodubale using roasted channa (Hurikadale), steamed maida and rice flour  and the spices.
Here I have used Rice flour, maida (all purpose flour ) and medium size rava. 
As I said it is an easy recipe and any one can try and enjoy any time of the day. Kodubale goes well with cup of coffee/tea/fresh juice.
Lets see the recipe now.

Ingredients :

Fine Rice flour : 1 Cup
Maida (All Purpose flour) : 1/2 Cup
Rava/Semolina (Medium size) : 1/2 Cup
Chilly powder : 2 Teaspoons
Sesame seeds/Thill/Ellu : 1 Teaspoon
Jeera : 1 Teaspoon
Salt : As required
Butter : 1 Tablespoon
Dry coconut/Kopra/Kobbari : 1 Tablespoon (Optional)
Oil : To Fry (1 Cup)

Method :

1. Put rice flour, Maida and rava in a big bowl.

2. Add chilly powder, salt, sesame seeds and jeera.
3. Add butter and mix all the ingredients nicely.

4. Dry grind coconut and add it to the flour mixture.
5. Mix it well and add water. (little by little) and prepare the thick dough.
6. One needs to kneed the dough well or kodubale might break while preparing.

7. Now divide the dough in to small portion.
8. Take each small portion and roll it with your finger like a big thread.
9. Join the two ends and press a little slightly and arrange them in a plate.

10. Keep a pan on the fire and heat. Add oil. Let it get hot.
11. Fry kodubale on low and medium flame on both sides.

12.Remove from the pan and put it on a kitchen tissue. So that it absorbs extra oil.
13. Repeat the same with remaining dough. At time you can fry 4 to 5 kodubales

14. Let the kodubale cool. Put them in a airtight box or bottle and serve as you wish.
15. Serve with cup of coffee or tea.

Note :

You should be careful while preparing the dough. Do not make the dough too soft or watery. Kodubale might turn soft and it may absorb more oil. Adding spices more/less is optional. No need to add more butter. Adding hot oil instead of butter is optional. Adding coconut to the mixture is optional.
Time : 30 Minutes
20 to 25 Kodubale can be prepared. (According to the size).

Easy Jackfruit Fritters. (ಹಲಸಿನ ಹಣ್ಣಿನ ಮುಳುಕ)

JackFruit is a seasonal fruit, and I don't have to say its most people's favourite Fruit. Its rich flavour pulls us to have and wait for the jackfruit season. Varieties of dishes can be prepared using jackfruits and even raw jack as vegetable.
Here is a Muluka/Fritters recipe,  as we call it in Kannada. Muluka means fried dish with jack fruit. It is very famous in Dakshina Kannada, Udupi and Malnad area. Jackfruits and the dishes with jackfruits are done throughout the season and enjoyed it thoroughly. Jackfruits kadubu (Idli), dosa, guli appa, halva, payasam, even icecream etc are some to name. But there are so many other dishes which we prepare and njoy.

Lets see some benefits of having Jackfruits.
Jackfruit is rich source of vitamins, minerals, carbohydrates, fiber and protein. They do not contain any cholesterol or saturated fats and full of calories. They are rich source of antioxidants and good for skin and bones health. They also protect us from aging skin, wrinkles, infections. They help to increase immunity and protect us from cold, cough and flu.
This is an easy recipe since I have used rice flour. One must use fine rice flour or Jack fritters might turn hard. No need of worrying about the dough turn loose. (More watery). You can adjust the thickness of the dough.
Lets see the recipe now:

Ingredients :

JackFruits : 1 big bowl ( 15 to 20 fruits)
Jaggery : 1/2 Cup
Coconut : 3 to 4 Tablespoons full
Rice Flour : 2 Cups
Salt : a pinch
Oil : One cup (To fry)

Method :

1. Grate coconut and powder jaggery. Cut jackfruits into thin pieces. It helps to grind the fruits easily.
2. Grind jackfruits and coconut without using any water.

3. Add jaggery and grind again. Let it mix well with jackfruit mixture.
4. Remove from the mixi jar and put it in a big bowl. Add a pinch of salt.
5. Add rice flour and mix it well and prepare thick dough. (It should be thicker than idli dough)

6. Keep a frying pan on the fire. Add oil and heat.

. Now take a handful of jackfruit dough and leave small portions in the hot oil.

8. Fry on medium and low flame. Fry on both sides till they turn golden brown.
9. Remove from the oil and put it on a kitchen tissue to absorb extra oil.

10. Repeat the same with remaining dough.
11. You can serve hot Muluka with ghee or honey.
12. You can serve them when they are cool or hot.

Note :

Remember not to add any water while grinding. If the dough turns you can add little more rice flour. Do not add any cooking soda or any oil to the dough. It the fruits contains more water, the dough might turn little watery. So add rice flour to thicken the dough. Watery dough may absorb more oil and you will not enjoy the mulukas since it contain more oil. Frying them in coconut oil is optional and traditional. (I have use Safola Green). One must remember to use the fresh Jackfruits. Normally very small mulukas are prepared because it is easy to prepare and fast to cook.
Time : 30 Minutes (If the fruits are ready)
Serves : 5 to 6 . (According to the size)