CHAKLI AND KODBALE

Both these fried snacks can be stored and munched anytime of the day!

                                        CHAKLI

INGREDIENTS
4 cups rice flour 
1 cup putani /Bhuna chane ka daal flour (roasted bengal gram)
(Putani powder can easily be made in the mixie)
1 -2 tsp red chilly powder
1tsp til (sesame seeds)
1 tsp jeera (cumin seeds)
salt to taste
Oil for deep frying

METHOD
In a wide bowl add all the ingredients, except oil and mix well. Heat about 3-4 tbsp of oil and add to the flour mixture. Mix well to form a crumbling consistency. You can taste this mixture now and make the necessary adjustments for salt and spiciness. Slowly add water and knead in to a soft stiff dough. The dough should not be too soft or it will take too much of oil while frying.

Fill this dough in the chakli machine and press into round shaped chaklis on a sheet of paper.                                                                                       

CHAKLI MAKING MACHINE

 This is an old type of machine. Many new varieties are now available in the market.

Heat oil in a kadai.( Deep frying pan ). Add a small piece of dough to check if the oil is ready for frying. If so the dough will come to the top. Now slowly slide the chaklis in the oil. Do not add too many at a time. There must be enough space for the chaklis to float around. Reduce the flame from medium to slow and fry till the chaklis turn golden brown. (Meanwhile keep the next batch of chaklis ready for frying). Remove them from the pan and keep aside on a tissue paper. Allow them to cool and store in an air tight container.

      KODBALE 

INGREDIENTS

4 cups  rice flour

1 cup putani powder (roasted bengal gram)

1 cup  grated fresh coconut

5-6 dry red chillies

1 tsp til (sesame seeds)

1 tsp jeera (cumin)

A pinch of hing(asafoetida)

salt to taste

Oil for frying

METHOD

Mix the rice flour,putani powder,til, jeera and salt in a wide bowl. Heat a ladle full of oil and add to the above mixture. Mix thoroughly.

Grind the coconut, red chilies and hing by adding a small amount of water. Add this to the flour mixture and mix well.Slowly add water in small quantities to form a dough. The dough will be soft but crumbly.

 (If too much water is added  ,the kodbales will be soft and not crispy after frying!)

Take a small portion of this dough, keep it on a flat surface and rub well with the palm of your hand. The dough now becomes smooth and pliable.

Make lemon sized balls from this dough and roll into  long cylindrical shapes. Now turn them into small bangle shapes. Press the edges. 

Heat oil in a frying pan and carefully slide the rings  into the oil. Fry first in medium heat and then simmer. Remove when golden brown in colour. Allow them to cool and store in an air tight container.

If it is fried in high heat, the outer portion will turn brown but the inner portion remains raw. If the heat is too low in the beginning, the rings will disintegrate. 

VERY VERY SIMPLE !!!

                      RIDGE GOURD CHUTNEY     

INGREDIENTS

1 medium toorai (ridge gourd)

2-3 green chillies

2 tsps tamarind paste

A pinch of hing (asafoetida)

1 tsp udad dal(black gram)

2 tsps til (sesame seeds)

1/2 tsp jeera (cumin)
1tsp oil

salt to taste

METHOD

Heat 1 tsp of oil. Add the jeera and udad dal. Roast till the udad dal becomes slightly brown. Now add the til and mix well. Add the hing. Then add the green chillies and fry well. Now add the chopped ridge gourd and salt. Mix well and cover for some time. Keep the flame low. When the ridge gourd becomes soft, remove from the stove and allow to cool. Now grind to a paste adding the tamarind water.

Temper with mustard seeds, udad dal and curry leaves and the ridge gourd chutney is ready to be served.

                                                                  

                                                

          

                               

                          BEANS CHUTNEY 

INGREDIENTS

1 cup chopped beans

2-3 green chilies

3-4 tsps grated  fresh coconut

1 tsp oil

1tsp udad dal( black gram)

1/4 tsp of jeera (cumin seeds) OR 1/2 tsp of  dhania (corriander seeds) 

You can choose either of the flavours.

1 tsp tamarind paste
salt to taste

METHOD

The preparation of this chutney is exactly like the previous one. But, do not fry the coconut. Add it while grinding the chutney.

                                            

                    

Both these chutneys can be had by mixing it  with rice.   

                               BITTER GOURD RAITA

INGREDIENTS

1 medium sized bitter gourd (karela) chopped very finely

1 cup fresh curd

2-3 tsps of oil

1/2 tsp mustard seeds

3 tsps  fresh grated coconut

A pinch of haldi ( turmeric powder)

Salt to taste

METHOD

Heat oil in a pan. Add the mustard seeds and allow them to splutter. Now add the finely chopped bitter gourd and fry till they become crisp. Add a pinch of haldi and fry well. Remove from the pan and keep aside. 

Grind the coconut to a fine paste along with a few seeds of mustard, green chilly and salt. Add this paste to the curd and mix well.

Just before serving, add the fried bitter gourd and mix well.

This raita can be had by mixing  with plain white rice.

               

LADY'S FINGER SAMBHAR

INGREDIENTS
1 Cup arhar/toovar dal (pigeon peas lentils)

3 cups chopped lady's finger
1 medium sized tomato

2-3 tsp tamarind paste

2 tsp sambhar powder

1/4 tsp haldi (turmeric powder)

A pinch of amchur (This is to prevent sticking of the lady's finger while frying)

4-5 tsp oil

Mustard seeds 

A pinch of hing

A sprig of curry leaves

Salt to taste

METHOD

Boil the dal and keep aside. 

Wash the lady's finger and wipe them dry. Chop them into approx 1/2 inch pieces. Heat oil in a thick bottomed pan (a non-stick pan would be easier to fry the lady's finger.) Add mustard when it splutters add hing and curry leaves. Now add the lady's finger and start frying. Add a pinch of amchur while frying to avoid stickiness. Do not add salt while frying and do not stir frequently. Stir lightly on slow flame. Fry till it becomes slightly crispy.Then add haldi and sambhar powder and fry for a few secs. (You will get a nice aroma of the sambhar powder)

Grind the tomato to a paste in the mixer (I do this to save time).

In a vessel, mix the boiled dal, ground tomato, salt, tamarind paste, a few curry leaves, a pinch of sugar (optional) and boil well.

Now add the fried lady's finger and boil for a few secs. Do not boil too much after adding the lady's finger.

Serve with steaming rice and ghee!

Note: The same method can be followed for making bitter gourd sambhar. Do not boil the sambhar after adding the fried bitter gourd.