Avalakki Chakkuli /Flattened Rice Chakli

ಅವಲಕ್ಕಿ /Flattened Rice/Aval/ Poha or Poa is prepared using the rice. Avalakki chakli/chakkuli/muruku is one of the quick crispy, crunchy fried snack and chakli/chakkuli/muruku is loved by most of us.

Avalakki Chakkuli can be prepared whenever you want it.  

I have used flattened rice, rice flour, salt and curd. 

Chakkuli is one of the famous snack dish that loved by many. It can be munched any time of the day. It goes well with all the time. Kids love to eat chakkuli and is a perfect snack for their tiffin box.Ladies can enjoy this chakkuli during their get together or kitty party, one dish party, picnic and travelling too. Avalakki Chakkuli is good for kids snack box. 

Let us see the recipe Now :

Ingredients 

Thick Avalakki/Poha/Aval/Flattened Rice : 1 Cup
Thick Curd/Yogurt : 2 to 3 Tablespoons
Rice flour : 2 Cups or little more
Chilly Powder : 1/2 Teaspoon
Ellu/Sesame seeds : 1 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Salt : To taste
Butter : 1 Tablespoon
Cooking Oil : 2 Cups

Method :

1. Clean and wash Avalakki/flattened rice and soak mix it with thick curd for 10 to 15 minutes.

2. Grind it in dry grinder with out using water.

3. Put the ground avalakki mixture in a big bowl. Add rice powder, chilly powder, jeera, sesame seeds and salt.

4. Add butter and mix it nicely and prepare dough. Add water if required. Kneed the dough nicely.
5. Keep a pan on the fire and heat. Put oil and let it get hot. (Medium flame).
6. Now put a small portion of the dough and press it in circle shape. Prepare 3 to 4 chakkuli on the plate.

7. Put this chakkuli and fry on both sides. Remove it from the pan once it is done.

8. Put it on a kitchen tissue and let the extra oil absorb by kitchen tissue.

9. Repeat the same with remaining dough.
10. Serve hot Avalakki Chakkuli with a cup of coffee or tea. Store it in a airtight glass bottle.

Note : 

Let the dough consistency be like normal chakkuli dough. Not so hard or very soft. Adding spice more /less is optional. No need to add more butter. It might turn soft and absorb more oil.
Time : 30 Minutes.
20 to 25 Chakkuli can be made. (According to size).

Raw Banana Palya & Samosa

Raw Banana (balekai in kannada) is a popular vegetable in the veggy circle. It is used in curries, raithas, for fried items like bajji and pakodas and even in Tikky or cutlets.
This is my new idea to prepare this dry curry and to use the same Dry curry or Palya in the sttuffing and preparing Samosa.

Let us know some good benefits of using Raw Banana. The green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals and contains a starch that may help control blood sugar, manage weight and lower cholesterol levels.
Here is a recipe of Raw Banana Palya (dry curry), and using this dry curry I have prepared Samosa one of the favourite dish of the whole family I can say.  Dry curry can be eaten with Hot rice, chapati, Poori or dosa.

Samosa can be eaten at any time of the day , it goes very well with a cup of tea or coffee or even with fruit juice and it is favourite food for kids, youngsters and even elders too. Samosa's favourism has grown world wide.

Banana Dry Palya

Things Needed :
Raw Bananas :2

Green chilly :2

Jeera : 1/2 Tea spoon

Mustard Seeds : 1/2 Tea spoon

Red Chilly Powder : 1/2 Tea spoon

Oil :  2  Table spoon

Methi seeds (Fenugrik Seeds) : 1/4 Tea spoon

Coconut : 2 Table spoons (Optional)

Salt : to taste

Curry leaves : 5 to 6

Coriander leaves : 2 Table spoons.

Haldi (Turmeric powder) : a pinch

Method :
1. Wash and remove the outer skin of raw banana and cut it into small pieces. Put these pieces in a big bowl of water.

2. Wash and cut green chilly, curry leaves andcoriander leaves.
3. Now keep a pan on the fire. Put oil and heat.
4. Put mustard seeds, methi seeds and jeera. Let mustard seeds spurt.
5. Add cut green chilly and curry leaves.
6. Remove the Cut banana pieces from the water and add it to the mustard mixture.
7. Fry it nicely for 1 minute.
8. Add 1/4 of water and mix it well. Add turmeric powder and cook on low flame.
9. Add salt and mix it when it is half boiled.
10. Add red chilly powder and mix it well and stir till the water disappear from the palya.(curry).
11. Now add coconut and cut coriander leaves and put off the gas. 12.
12. Shift this dish to a serving bowl. Serve with hot rice or chapati.

Note: You must cook this dish on low flame. Do not add much water. You can also fry them in more oil if you wish. Do not over cook. You can add other spices according to your wish. Example , chutney powder, vanghibath powder or even garam masala. All spices go very well with Raw banana dry curry. As I said before adding coconut is purely optional. You can use onions if you wish. Just fry onions before adding raw banana piece.
Time : 20 minutes.
Serves :  2 to 4

Raw Banana Samosa:

Things Needed: 
Raw banana dry Palya : 1 Cup
Maida (All Purpose flour) : 1 Cup
Wheat flour :1 Cup
Jeera : 1 Tea spoon
Ghee : 1 Table spoon
Salt : To taste
Oil : To Fry
Chilly Powder : 1/2 Tea spoon

Method :
1. Dry roast Maida for 2 to 3 minutes. Leave it for cooling.
2. Dry roast wheat flour for 2 to 3 minutes. Leave it for cooling.

3. Now take a big bowl. Add maida, wheat flour, chilly powder, jeera and salt.

4. Mx this mixture nicely and then add ghee and rub the flour mixture nicely.

5. Add water little by little and prepare chapati dough. ( It should be thick)

6. Kneed this ready dough nicely and divide them in to small balls.

7.  Take a ball and roll it with the chapati roller and make chapati.

8. Cut this chapati in to half.
9. Take the 1/2 chapti and give a shape of triangle.

10. Fill  a spoon of ready palya inside the samosa and close the edges tightly.

11. Repeat the same procedure and prepare samosas and keep it in a plate or tray.

12. Now keep oil in a pan. Heat oil.

13. Fry Samosas on low flame on both sides till golden brown and remove from the oil.

14. At time you can fry 2 to 3 samosas
15.Crspy Samosas are ready to serve

15. Serve these Hot Samosas with Ketch Up or  Khara - Sweet chutney.

Note : Remember the dough should be thick as poori dough. Or it absorbs lot of oil while frying samosas. Also remember not to add any cooking soda. To make more samosas increase the quantity of flours and the dry curry. I have added chilly powder and jeera to give a spicy taste. You can avoid this or even you can add spice as per your choice. Garam Masala, pav bhaji masala etc.
You can prepare:
10 Medium size Samosas
20 Small size Samosas.
Time : 
Preparation time : 10 minutes
Frying Procedure : 30 minutes
Total time : 40 Minutes.

Samosas Just taken from the pan