Kodubale

 Kodubale is one of the most authentic recipes of Karnataka.. 'Kodu' means horn and 'bale' means bangle.. As these resemble bangles made out of horn they might have derived their name. It's a very popular fried snack which can be best enjoyed with your evening tea.

Ingredients

¼ cup – Semolina  (Chiroti Rava)

¼ cup – All-purpose flour (Maida)

1 1/2 Cups  - Rice Flour

1/2 cup– Grated Fresh Coconut

3-4 tbsp – Oil

2 tsp – Ajwain

1 tsp – Asafeotida (Hing)

8-10 – Dry Red Chillies

2-3 Cups – Oil to deep fry

Salt to taste

Method:

Heat maida and semolina in a pan for two minutes. Do not roast completely. Take the heated mixture in a large bowl. 

Add rice flour, salt, ajwain, asafoetida to it and mix well. Grind redchillies and coconut to a fine paste with little water and add to the mixture. Mix everything well. 

Heat little oil in a pan and add that to the mix. The oil needs to be very hot so that it creates a sizzling sound when added. 

Mix everything well and add little water and knead it into a dough. 

Take little dough in hand and form it into shape of kodubale. 

Heat oil in a pan for frying. Deep fry all the kodubale in medium to low flame until they turn crispy.

Enjoy them with your evening tea.

Enjoy cooking   !!

Shahi Paneer

      Very mild and sweet side dish and is best served with butter nan.

Ingredients:

Paneer - 250 gms (cut into triangles)

Onion - 3 big ( cut in large pieces)

Ginger garlic paste - 1 tsp

Cashew nuts - 10-15 soaked in water

Cream - 3 tbsp

Garam masala - 1 tsp

Cardamom - 2

Cinnamon - 1" stick

Cloves - 3

Black peppercorns - 3 to 4

Cardamom powder - 1/4 tsp

Kasoori methi - 1 tsp

Oil - 1 tsp

Butter - 1 tsp

Salt to taste

Method:

Chop onion in big chunks and boil in two cups of water till they become translucent. Grind it into a smooth paste. 

Heat oil and butter together in a pan. Add cinnamon, cardamom, cloves and peppercorns to it.  Add onion and ginger garlic paste to it. Fry for a minute and then add cashew paste. Mix well and add enough water for gravy consistency. Now cook for 2 to three minutes till oil separates.

Add kasoori methi and cardamom powder to it and mix well. Add salt and cream. Now add paneer chunks and mix slowly. 

Reduce the flame and allow it to cook for 2 mins. Serve hot with butter nan.

Note:

If you want to make it less fat, add curd instead of cream.

Enjoy cooking...

Homemade Chocolate Cups

100th recipe...so happy to share with you all my 100th recipe and it has to be something sweet... Chocolates :)

Ingredients:

Dark Cooking Chocolate block - 1/2 (250 gms)

Milk - 1/2 cup

Sugar - 2 tbsp

Butter - 50 gms

Method:

Brake the chocolate into small pieces and melt it using double boiler method. Add milk and sugar to it and mix well.

I have used silicon moulds. If you are using regular moulds apply a layer of butter to it.

After the chocolate mix is cooled, add butter to it and mix well. This gives rich taste and glaze to it.

Pour into the moulds and pat them to remove any air bubbles. Set them in refrigerator for around 30 mins. Do not set them in freezer. 

Once the chocolate is set, demould them and serve.

You can use your imagination and make different shapes, toppings to your chocolates. Also, you can use different nuts to it.

Enjoy cooking !! :)

Bombay Karachi Halva

     Though the history of this recipe is not known to me much as the name is rather a confusing one, but I am sure there is no confusion regarding the taste. Taste is always best and is loved by many..

Ingredients:

Corn flour - 1 cup

Water - 3 cups

Sugar - 2 cups

Lemon juice - 1 tsp

Cashew chopped - 1 cup

Food colour - 1/4 tsp

Ghee - 4 tbsp

Cardamom powder - 1/2 tsp

Method:

Take a large bowl and put corn flour in it. Add 2 1/2 cups of water to it and mix well without forming lumps. 

Heat a non stick pan and add rest of water and sugar to it. Mix well. Once the sugar is dissolved and starts to boil, add this corn flour mix to it. Mix well and cook  on low flame. Keep stirring. The mixture forms a lump within few minutes. Add 2 tbsp ghee to it. Also add lemon juice and mix. 

After another minute, add the rest of the ghee and mix well.Add half of the chopped cashews, cardamom powder and food colour and mix well. Keep stirring until the mix becomes single lump and starts to leave ghee from sides. 

Grease a pan with little ghee and pour in the mixture. Decorate it with the rest of the cashew pieces. Allow it to set for an hour. Later cut it with knife into pieces and serve.

Note:

The longer you cook, the more the mixture becomes chewy, so adjust accordingly.

Enjoy Cooking :)