Kodbale

Kodbale is a very tasty and crispy snack. It can be stored even for a week in air tight container. It is very famous snack in Karnataka India. Its called kodbale since its in the shape of bangle. One of my favourite too…

Ingredients
Rice flour – 2 cups
Maida - 1 cup
Chiroti Rava – ½ cup(Semolina)
Dry Red Chilli -4 nos
Grated Coconut – 1 cup
Asafotida – 1 pinch
Hot oil or vanaspati – 4 tspns
Oil for deep frying
White Til seeds can also be added(optional)
Salt

Preparation MethodIn a thick bottom Kadai, put rice flour, maida, chiroti rava and fry it for sometime till it becomes warm in medium-low flame. Fry continuously so it doesn’t burn.
Transfer it to a bowl. Allow it to cool.
Heat hot oil or vanapati and add to the flour.
Grind grated coconut and dry red chilli with little water to a fine paste.
Now add this mixture to the flour and slowly mix well.
Add salt and asafetida sprinkle little water and make soft dough.
Take lemon size ball and roll out into thin line(may be to chalk piece thickness) on the picture shown and roll in to form a circle.
Heat oil in a kadai and drop these rolls and deep fry till brown in low flame on both sides.

Kodbale is ready to eat. It can be served with coffee/tea.

MCC - http://justurs.blogspot.com/2009/02/magnificent-click-contest-2009.html

Palapazham Payasam

Palapazham Payasam (Jackfruit payasam) in tamil. It is a dessert done with Jackfruit. Popular in Kerala State, India. An easy and tasty traditional dessert prepared on auspicious ocassions.

Ingredients
Jackfruit - 10 pieces
Jaggery - 2 cups(powdered)
Grated Coconut - 1 cup
Cardamom - 1/2 tspn(powdered)
Coconut piece - 2 tspns
Cashews and raisins - 2 tspns(optional) for garnishing



Preparation Method
Take jackfruit and remove seeds. Chop them into small pieces.
In a bowl, put chopped jackfruit and add little water to cook.
In a Kadai or thick bottom vessel put jaggery and little water. Once it dissolves filter it to remove mud particles .
Once jackfruit is cooked well add jaggery to it. Mix well and allow it to boil in medium-low flame.
In mixie grind grated coconut and add it to this mixture. Add cardomom powder and boil well.
Chop coconut into thin and small pieces and fry it in 2 tspns of ghee till brown and garnish it.

Once its boiled a very tasty palapazha payasam is ready to serve.

Falafel

I have tried falafel (Middle East dish) in indian style. This photo is going out for a contest.

MCC - http://justurs.blogspot.com/2009/02/magnificent-click-contest-2009.html

Kosambari

Kosambari is a Salad popular and done in Karnataka. Its done on most of the auspicious and festival occasions like sri ramanavami, friday poojas, etc and distributed among ladies. A very easy to prepare dish, very delicious and good for health.

Ingredients
Pasi Paripu(Split green gram) – 1 cup
Grated coconut – 1 cup
Grated carrot – 4 tspns
Green chilli – 1 no(optional)
Coriander leaves - 2 tspns
Salt
Chopped cucumber - optional
For seasoning
Cooking oil – 1 tspn
Mustard – ½ tspn
Asafotida – 1 pinch
Preparation Method
Soak Pasi parpu(Split green gram/Moong dal) for 4-5 hours.
In a bowl, add carrot, coconut and mix well.
Add finely chopped green chilli.
Season it with oil mustard and asafetida.
Add salt and mix.
Garnish with chopped coriander leaves.

Kosambari is ready to serve.

PS - If quantity is more, portion of it can be kept in refridgerator without adding salt.

MCC - http://justurs.blogspot.com/2009/02/magnificent-click-contest-2009.html

Parappu Podi(Dal Powder)

Parapu Podi is very tasty powder basically from Andhra Pradesh. Its easy to prepare. Can be stored for long time and used anytime.

Ingredients
Bengal Gram(Kadala parapu) - 1 cup
Urad dal (Uzhatham parapu) - 1 cup
Toor dal (Tovaram parapu) - 1 cup
Asafotida(Peringayam) - 1 small piece or 1/2 tspn
Dry red chilli - 3nos
Salt to taste
Preparation Method
In a Kadai, fry all dals separately without oil till brown.
Fry dry red chillies with 1/2 teaspoon of oil.
Put asafotida to it.
Let it cool for sometime.
Then mix salt and grind in mixie everything to a coarse powder.
Parapu podi is ready. Its very yummy to have with rice by adding ghee or coconut oil or cooking oil.

PS- If it has to be stored for long time it can be kept in air-tight container and refrigerated.

Happy Women's Day!!!!

Dear Ladies, Hold Ur Head High And Be Proud That We Are Born As a Woman And Gentlemen...Be Proud That You Have Noble Women around U To Support U in All the Ways...

GINGER

Ginger can relieve your joint pains

Ginger helps thwart inflammation in several ways

Can herbs and spices be a good medicine for your joints? Possibly. One new contender for soothing creaky knees is ginger.

Research has found that when people with stiff, sore, osteoarthritic knees took a ginger extract for six weeks, they felt significantly better.

Anti-Inflammatory Action
Long used in Eastern medicine to treat musculoskeletal problems, ginger contains a complex mix of compounds that researchers suspect helps thwart inflammation in several ways.

And in the study, side effects (stomach upset) were mild.

The Goodness of Ginger
Along with its inflammation-cooling properties, ginger may have anti-cancer properties too.

Ginger is a well-known nausea reliever. If you're cooking in the kitchen with ginger, chances are you're lowering your risk of cancer.

It possesses two cancer-inhibiting compounds, 6-gingerol and 6-paradol.

So use ginger in your food, you know its beneficial uses.

REMEDY: People with stiff, sore knees felt better after they took a ginger extract for six weeks

AVOID: Ginger capsules that you get in medical stores, they're a synthetically prepared compound.


MCC - http://justurs.blogspot.com/2009/02/magnificent-click-contest-2009.html

POTATO SAGU

POTATO SAGU IS VERY TASTY DISH. HERE GOES THE RECIPE......

REQUIRED INGREDIENTS

POTATOES - 4 NOS

TOMATO - 2 NOS
FOR GRINDING
CORIANDER LEAVES(CILANTRO) - 2 TSPNS(CHOPPED)
CORIANDER SEEDS - 3 TSP
GREEN CHILLIES - 3 NOS
FRIED GRAM - 4 TSPS
PEPPER - 6NOS
CUMIN(JEERA) - 1TSP
GINGER - 1 SMALL PIECE
CLOVE - 2 NOS
CINNAMON - 1 PIECE
PREPARATION METHOD
WASH AND PEEL POTATO, BOIL THEM WITH TOMATO AND KEEP ASIDE
THEN GRID THE ABOVE INGREDIENTS WITH LITTLE WATER LIKE PASTE
MIX WITH THE POTATOES AND COOK.
ADD SALT AND MIX WELL
ALLOW IT TO BOIL.

SERVE WITH HOT PURIS OR CHAPATHIS OR RICE.
PS - Can also add carrot, beans and green peas to this.

MCC - http://justurs.blogspot.com/2009/02/magnificent-click-contest-2009.html

Aloo Pepper Fry

Aloo pepper fry is very simple and easy side dish. Its very tasty:-)

Ingredients
Potato - 2nos
Cooking oil - 4 tspns
Mustard - 1/2 tspn
Asafotida - 1 pinch
Jeera - 1/2 tspn
Black pepper - 1 tspn(crushed)
Salt
Preparation Method
Wash and peel skin of potato.
Cut potato into small cubes and put in water.
In a kadai, put oil, mustard and asafotida. wait till it spultters.
Add potatoes and salt.
Allow it to cook stir occasionaly.
Now sprinkle black pepper powder and stir.
Cook for sometime til its crispy.

Serve hot with rice.

Carrot Rice - Recipe

Carrot rice is very different rice cooked with grated carrots and spices. A tasty rice and healthy too...

Ingredients
Rice – 1 ½ cup
Carrot – 2nos(grated)
Onion – 2nos
Tomato – 1no
Oil - 2 tspns
Cinamon(patte), Cardamom(Elachi), Cloves(Laung)Spices – 2nos
Red chilli powder – 1 tspn
Garam masala powder – ½ tspn
Turmeric – 1 pinch
Ginger – ½ tspn(grated)

Salt

Preparation Method
Cook rice in cooker with ½ cup less water so that rice is not sticky and keep aside.
Wash and grate carrot and onion separately.
Chop tomato into small pieces or grate it.
In a pan, put oil and spices wait till it splutters.
Add onion and sauté till its brown.
Add tomato and sauté till its soft and cooked.
Add carrot and fry for sometime.
Add turmeric, garam masala and red chilli powder and cook till raw smell goes.
If required add little water and salt.
Once all are cooked well off the stove.
Mix with rice well.

Serve carrot rice as it is or with raita.

Carrot Rice

Recipe see tomorrow

MCC - http://justurs.blogspot.com/2009/02/magnificent-click-contest-2009.html

Crispy Onion Pakoda

Its raining out here and my dad gave an idea of making onion pakoda. Onion pakoda is a very tasty snack liked by most of the people at all times. An easy tea/coffee time snack. Also a side dish(snack) for lunch/dinner. Kids will love it:-)

Ingredients

Gram flour(Besan) - 2 cups

Corn flour - 2 tspns

Onion - 2 cups(chop in long length)

Red chilli powder - 1/2 tspn

Curry leaves - 1/2 cup

Asafotida - a pinch

Cooking Oil for deep frying

Salt as required

Preparation MethodIn a bowl put gram flour, corn flour, red chilli powder, salt, asafotida and mix well. Taste the powder for salt and red chilli powder.

Heat 4 tspns of oil in a pan add this to theflour. Leave it for 5mins to cool and then mix. This makes it crispy.

Add chopped onion and curry leaves and mix.

Sprinkle little water and make a thick dough.

Heat oil in pan for deep frying.

Take small pieces of dough and drop in hot oil carefully in med-low heat.

Slowly stir and deep fry on all sides.

Remove it on absorbant paper when its turning light golden brown.

Serve hot onion pakoda as it is or with coconut chutney or tomato ketchup.

Variations

1. Can mix coriander seeds.
2. Can mix Saunf.