Tuesday, April 18, 2017

Crispy Kodubale

I love Kodubale it's so crispy and crunchy traditional and regional delight of Karnataka and this is my fav tea time snack there are many variations again for this recipe and  ...this is  no doubt one perfect recipe of this gorgeous tea time snack where I have nailed the texture and comes out Perfect every single time . The key to this texture is when it is fried in a simmer gas flame until they turn golden . This can be stored in a air tight container upto a week ..Do try this and leave in your feedback :)


1/2 cup Desiccated or fresh coconut

1/4 cup water

2 tsp Red chilli powder

1 cup Rice flour

1/4 cup fine Semolina

1/4 cup Maida / Plain Flour

1/2 tsp Hing /Asafeotida powder

1 tsp Jeera

1/2 tsp salt

2 tbsp Hot oil  + oil for frying


  • Grind coconut and red chilli powder to a fine paste adding 1/4 cup water and keep aside.
  • In a Deep mixing bowl add in rice flour, salt, Fine semolina, Maida and mix all this well.
  • Add in Jeera and give it a good mix .
  • Heat 2 tbsp oil in hot pan when it comes to smoking point add in the flours (such that when you drop oil on the flour it must sizzle).
  • Add in the paste and mix in all the flours to bind into a smooth dough add little water if u can't bind (Don't add more water as it wont get crispy).

  • Pinch out a small portion of the dough and roll into thin logs (like shown in the picture  cut into small bits then add join the ends to form the shape of the kodubale or you can even shape them into roundels . Repeat this process with the remaining dough and arrange .
  • Heat oil to a smoking point then simmer to a med flame and drop it in all these kodubale in small batches and deep fry till golden. 
  • Store in a air tight container it stays fresh for 10 - 12 days . 

Tuesday, April 4, 2017

Methi Tambali

Methi Tambali is such a delicious recipe there are so many variations to this recipe here is the one I follow . It's so lovely that you can make it quickly and serve it with rice...No hassle recipe and it's a cold curry there is no need of heating this up . This is a perfect diabetic recipe and methi/ fenugreek seeds have such a good health benefits overall that I make it sure to include this in my daily diet in some way or the other . Here goes the recipe for this gorgeous dish ..Please do try this and do leave in your feedback If you loved it ...would love to read your comments :) 


To be fried in oil / ghee 

3/4 tsp methi seeds / Fenugreek seeds

1/4 tsp Jeera / Whole cumin seeds

2 green chillies

1 tbsp ghee

1/4 cup coconut (grated )

2 sprigs of curry leaves

Other ingredients 

1/2 cup well beaten curd / Yogurt 

salt to taste

For tempering 

1 tbsp ghee

1/4 tsp urad dal

1/4 tsp Jeera

1/4 tsp rai 

1 broken red chilli 

1 sprig of curry leaves 

  • Take a non stick pan add in ghee add methi seeds, Jeera, 2 green chillies, fry well add in curry leaves and fry on a low flame till you get lovely aroma then add in coconut and fry for 2 mins ( Please note coconut should not change the colour here . 
  • Cool and transfer the fried ingredients in the mixer grinder and grind all this to a fine paste adding little water and 2 tbsp of the well beaten yogurt.
  • Now take out the ground paste in a container add in the remaining  yogurt (which is well beaten) and stir properly . Add in salt to taste.
  • For Tempering : Heat ghee in a pan add in cumin seeds, urad dal, rai when mustard seeds starts spluttering  and dals change the colour add in curry leaves , broken red chilli and add this tadka to the paste. Done ! serve with Rice it's yumm 
  • Notes : As this is a cold curry there is no need to heat it up .
  • This has to be consumed on the same day as it does not have a long shelf life .