Quick Kodubale

Happy Deepavali to All. Festival of lights ..spreading the light to each and every one..Stay blessed.

Deepavali is fun to enjoy with full of hearts. Lighting Jyothis to chase away the darkness, bringing happiness by distributing sweets and namkeens (salted snacks) is a good thought indeed. Lets have one more spicy snack which is very famous in India and other countries of the world. That is Kodubale. Kodubale means a bangle shaped spicy snack.

It can be prepared using different ingredients. I too have prepared some different varieties of kodubales.

Let us see the recipe of Quick Kodubale. Kodubale, one of the yummy dish which goes well with a cup of coffee, as a side dish like papad, or when you are watching movie or any t.v. serial. 

I have used rice flour, chenna flour, chiroti rava, chilly powder, little jeera, oma (ajwan), salt and butter.

No maida/all purpose flour in this Kodubale recipe. You can also prepare lovely nippattu with same dough.

Things Needed :

Fine Rice flour : 2 Cups

Roasted Chenna / Pottu kadale/Huri kadale : 1/4 Cup

Chiroti Rava /Thin variety of semolina : 1 Tablespoon

Butter :  1 1/2 Tablespoons

Chilly Powder : 2 Teaspoons

Ajwan/ Oma /Carom seeds : 1/2 Teaspoon

Salt : As required :

Jeera /Cumin Seeds : 1 Teaspoon

Ingh/Asfoetida : A little 

Cooking Oil : 2 Cups or little less

Method :

1. Take a big bowl and add rice flour, rava/thin semolina, salt, butter, jeera, Carom seeds, Ingh and chilly powder.

2. Powder Roasted Chenna and add it with other ingredients. Mix all the ingredients well.

3. Add required water slowly and prepare dough. Kneed the dough well.

4. Divide the dough into small portion.

5. Take a small portion of the dough and then with your palm make a rope shape.

6. Join two ends and make circle. Arrange these done kodubales in a tray or plate.

7. Keep a frying pan on the fire and heat. Slowly drop in the done kodublales. 

8. Fry them on low and medium flame till they turn golden brown. 

9. Fry them on both sides and remove it from the oil. Put it on a kitchen tissue.

10. Repeat the same with remaining dough and prepare kodubales.

11. Store them in a airtight bottle /box once it is cooled.

12. Serve with cup of coffee/tea/Fresh juice.

Note :

Do not add more butter. It will turn very soft and get powdered while frying. You can also add sesame seeds instead of carom seeds. Use of more chilly is optional. Use of any cooking oil is optional. Do not make the dough very soft. It absorbs more oil if the dough turn very soft. Add little more rice flour and kneed the dough well before preparing. 

Time 30 Minutes

Serves : 25 to 30 Kodubales. (According to size and shape. 

Roasted Chenna - Dry Coconut Karchikai.

Happy Deepavali : Enjoy the Festival of Lights with loads of Sweets and Savoury.
KarchiKai/Karanji/Jujiya/Karchikayilu 

Karchikai/karanji/sweet poori /Jujeeya , the names are bit different. The sweet is the same with different stuffing. Here is one of the traditional Karchikai Recipe that is very easy and with simple ingredients.
I have seen Our relative and a close friend Tara preparing these Kachoris for Ganesha Festival. I realized that kadale poppu, roasted chenna, sugar and dry coconut makes a good combination and it does not make the kachori that soft very next day.
Since long I wanted to try these kachoris and Deepavali is the perfect time and Kachori is the perfect sweet that one can prepare in lot and distribute it around the neighbours and friends.
I have used Thin variety of rava/semolina, roasted chenna, sugar and dry coconut/Copra. You can use dry fruits like raisins and cashews. (Optional).
Let us see the recipe now :

Things needed :

Thin variety of Rava/Chiroti rava/Semolina : 1 Cup
Maida : 1/2 Cup.
Ghee : 2 Tablespoons
Sugar : 2 to 3 Tablespoons (1/4 Cup)
Dry coconut :  1 Cup
Roasted Chenna /Hurikadale/Kadale poppu : 1 Cup
Salt : Very little (1 to 2 pinch)
Cooking Oil : 1 to 1 1/2 cup.

Method : 

1. Put Rava, maida, salt and ghee in the big bowl.
2. Mix all the dry ingredients nicely.

3. Add required water little by little and prepare thick chapati dough.

4. Dry grind roasted chenna and coconut. Dry grind sugar.

5. Mix all these powdered sugar, chenna and coconut nicely. Keep it aside.

6. Now kneed chapati dough nicely and divide them in to small portions.
7. Take a small portion of the dough and kneed it well.

8. Roll it as big chapati and take a small cap or cup, cut into small round shape.
9. Place a tablespoon of sweet mixture and fold it at the end and give 1/2 moon shape.

10. Press the edges tight so that it does not open up while frying in hot oil.

11. Keep a frying pan on the fire and put oil. Let it get hot.
12. Fry the ready kachoris on both side in low and medium flame.

13. Remove from the hot oil and put them on a kitchen tissue.
14. Repeat the same and fry remaining kachoris.

15. Let it get cooled. Put it in a glass jar or airtight box. Serve whenever you feel like.

Note :

You can add more maida if you wish.
You can also add more sugar to the sweet mixture. Just fill in the sweet mixture. (Do not fry or roast).
You can divide the dough into very small quantity and then roll each portion and then prepare kachori.(Optional)
Frying them on low flame makes kachoris crisp and it does not get soft later.
Time : 30 to 40 minutes.
Serves : 20 Small Kachoris. 

Oats - Baragu/Prosso Millet Laadu/Laddu

Happy Deepavali to Each and Every One. 

Oats - Prosso Millet Laadu is one of the sweet dish that you can prepare and keep it ready for celebrating Deepavali. Deepavali is full of lights and sweets. Loads of sweets are prepared and distributed among friends, neighbours and relatives.

Here are some Laadu/laddu/Unde which are prepared using Oats, Prosso Millet/Baragu, Coconut and jaggery. Nuts are added to make the laddu little rich and taste.
 Prosso Millet is known as Barri in Hindi, Panivaragu in Tamil, Varigulu in Telugu and Baragu in Kannada. 
Let us see the recipe now :

Ingredients : 

Oats : 3 Cups
Prosso Millet/Baragu : 2 Cups
Jaggery : 2 Cups
Ghee : 1/2 Cup and little more ( 2 Tablespoons)
Dry Nuts : Cashews and Raisins : 2 to 3 Tablespoons.

Method :

1. Dry roast Baragu, Oats nicely till the raw smell disappear. (Separately). Let it cool.

2. Grate coconut and dry grind it.

3. Dry grind dry roasted and cooled baragu and oats. (Powder it).

4. Now keep a pan on the fire and put jaggery and 1/4 cup of water. Mix the content nicely.
5. Let it melt completely and turn as liquid. It starts to boil and bubbles up.
6. Stir for another 2 to 3 minutes and check for one string consistency. ( On low flame).
7. Put dry ground oats, coconut and baragu. Mix it well and put off the fire.

8. Keep a small pan on the fire and put 1/2 cup of ghee. Add cashews and fry.
9. Add  raisins and fry till raisins double its size. Put this fried nuts and ghee to baragu mixture.

10. Mix it nicely and prepare laddu.  (Take a handful of the laddu mixture and press it in between your palm and finger. Give a ball shape).
11. If you find it hard to prepare laddu ( If it turns powder again), divide the laddu mixture and add a table spoon of ghee and mix it well. It helps you to form laadu.

12. Arrange them in a tray or plate and serve whenever you want. ( As you wish).

Note : 

If you are using shop bought jaggery use a filtering method and clean the jaggery and then use it. I have used organic jaggery bought from Sagar/Shivamogga. Use of more or less ghee is optional. Les ghee turns the laadu very hard. Use of more jaggery is optional. Use of more dry nuts optional. Use of coconut is also optional. (You can prepare laadu without coconut also).
Time : 30 Minutes.
Serves : 25 to 30 Laadu can be prepared. (According to shape and size).

Little Millet & Walnut Laddu

Happy Deepavali to One and All. These Little Millet Laddus are specially prepared for Jayashree Trao's Deepavali special post.
Thanks to Jayashree Trao. She has asked us to join her, for posting recipes for Deepavali. It is a good gesture and nature. Thanks Jayashree and I feel very happy to be part of it.

Deepavali is here and the celebration starts. The sweets and savoury dishes pour and you need to start preparing them ahead of the festival. Exchanging/distributing/serving all turns you into world of "JOY".
Once you start preparing sweet the festive moods already starts and the sweet wave brings you happiness around you.
Preparing sweets is fun. Let us keep in mind and prepare some healthy dishes too. Here is such one and I love to prepare these sweet round balls/laddu/Laadu/Unde as it is easy, healthy and quick. These Little Millet Laddu is filled with Healthy nutritions and you can enjoy them at any time of the day.
I have used little millet, jaggery, walnuts, coconut and cardamom. Added some raisins and cashews.
Little millet is one of the millet which is gluten free and loaded with minerals and healthy properties.
It is known as " Same " in Kannada and is a spoken language of Karnataka /India.
Let us see the recipe Now:

Ingredients :

Same/Little millet : 2 Cups
Walnuts : 1 Cup
Jaggery : 1 Cup (Powdered)
Cardamom : 6 to 8 pods
Dry coconut /Copra : 1
Cashews and Raisins : 3 to 4 Tablespoons
Ghee : 1/2 Cup

Method :

1. Clean and dry roast little millet nicely till the raw smell disappear. Let it cool.
2. Cut or grate coconut in to small pieces and dry grind into powder consistency.
3. Remove the cardamom pods and powder the pods.
4. Now dry grind walnuts nicely and keep it aside.
5. Dry grind roasted little millet and cardamom pods and keep it aside.
6. Keep a pan on the fire and put jaggery. Put 1/4 cup of water and let jaggery melt completely.
7. Sieve melted jaggery with a strainer and remove all the dust particles.
8. Put cleaned jaggery mixture in a big pan and let it boil and it starts to bubble up.
9. Stir in between and check for one thread consistency. ( just 2 to 3 minutes after bubbles).
10. Add powdered little millet and stir nicely and let it mix it well. Add powdered walnuts mixture.
11. Mix it well and add coconut mixture and put off the fire.
12. Shift the ready mixture to a big bowl.
11. Keep a small pan on the fire and heat. Put 2 tablespoons of ghee, cashews and raisins.
12. Fry till raisins turn golden brown. Put these ghee fried nuts to little millet mixture.
13. Add remaining ghee and mix it well. Take a small portion of the mixture and prepare laddu.
14. Repeat the same and prepare remaining laddus
15. Arrange them in a tray and let it completely cool.

16. Shift the laddus to an airtight bottle box. Serve as you wish.

Note :

Be careful while preparing jaggery syrup consistency. Do not over boil. Laddu turns very hard and is difficult to make into small portions while eating. Prepare it on low and medium flame. Add more ghee if you find hard to prepare laddu. You can also use warm milk instead of ghee but the shelf stay of laddu is short when you use milk. So ghee is a  good option. Adding more jaggery is optional. Adding normal coconut instead of dry coconut is optional. Adding ghee helps the laddu to be soft and tasty.
Time : 30 Minutes
Serves : 20 to 25 Laddus/Laadu/Unde.


Sending this above recipe to : for Deepavali sweets

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