Crispy Puffed Rice and Semolina (Rava) Rings?? / ಖಾರಮ೦ಡಕ್ಕಿ ಮತ್ತು ರವೆ ಕೋಡುಬಳೆ

A popular snack in every household of Karnataka is puri/mandakki/mandalu/.............Almost every district of Karnataka has christened it with their own name. Bellary and some adjacent places call them mandalu, Chitradurga, Davangere, Hosadurga,......call it Mandakki, Mysore, Mandya .......popularly known as Puri. A favorite time pass snack/teatime snack/alltime snack is kharamandakki or Crsipy Puffed Rice. There are atleast 4 different ways to make it and as I have mentioned its popularity among various districts of Karnataka every place has their own version.

Take a walk on MG road, Bangalore you can see vendors selling this crispy puffed rice. You can easily kill your hungerpangs while you are heading back home from office with a small pack of 'churumuri' made of puffed rice.

If you have studied in Karnataka and lived in hostels here you may see that a Karnataka girl would not come to hostel without a big pack of crispy puffed rice. Other popular things that goes to hostels are chatnipudi, hulianna gojju(tamarind sauce to mix with rice), nimbekaayi uppinakaayi(lemon pickle) , Chakli, Kodubale, Nippittu and many more. I can go on..n...on about hostel and stories but I think its time to share the recipe.....

A tempting combination of puffed rice and kodubale.

A simple to make recipe for kharamandakki is .....

Ingrediants :

Puffed Rice : 200g
Green Chillies:15 or according to your spice level
Curry Leaves : 2 lines
Garlic : 5 pods (optional)
Dry Coconut : 15-20 thin sliced pieces or grated dry coconut
Peanuts : 1 big cup
Hurgadale/Pottukadalai/roasted gram dhal 1 big cup
Oil : one small cup (approx 7-8tbsp)
Turmeric, Mustard, Asafoetida
Salt

Preparation :
1. Clean puffed rice. Most of them time they contain dust
2. Chop curry leaves into thin pieces
3. Slice dry coconut into thin pieces. Alternatively you can use grated dry coconut readily available in stores.
4. If using garlic crush them in pessel n mortar
5. Slit green chillies lengthwise
6. Check salt levels of puffed rice. If it is too salty add less salt to the snack.

How to make:

Every ingrediant which goes into this recipe should be fried till they are crisp. Puffed rice takes up moisture if any of those ingrediants are not crisp enough.

1. Heat oil in a wide pan. Add mustard, let it crackle. When it stops crackling add garlic sautee till it becomes crisp n brown.
2. Add green chillies sautee till they are crisp.
3. Add peanuts fry till they are crisp, roasted bengal gram follows. Fry till it turns crisp n brown.
4. Add thin slices of coconut and fry them till are golden brown. Add turmeric, curry leaves. Fry till curry leaves are crisp. Finally add Asafoetida and salt and switch off the flame.
5. Add puffed rice, mix thoroughly. Remove the vessel from stove and keep it aside when you are mixing the puffed rice.
6. Allow it to cool. It becomes crisp at room temperature. Store it in airtight container.
7. Enjoy Madi!!!!!

Rava Kodubale or Semolina (Rava) Rings??
'Semolina hornbangles' is the exact translation of Rava Kodubale word by word! But doesn't that sound wierd? horn bangles? so I made it simple and blogged them as rava rings like onion rings/fries?? of KFC! There is sky and earth difference between onion rings and rava rings.

These rava rings or hornbangles are tasty and a good tea time accompaniment.

Ingrediants:

Chiroti Rava/Fine Semolina: 1 cup
Rice Flour:1tbsp
Warm oil: 2tbsp
Green chilli paste:1tbsp
Soda bicarb: 2tsp
Salt
Oil for deep frying.

How to make:
Mix all the above ingrediants with water and knead to make a dough. Dough consistency should be medium. Chapathi dough consistency would do. Take lemon sized ball of the dough and roll them to make 5' sticks. Join the ends and press gently to lock the edges. Deep fry in oil till golden brown. Remove on a kitchen towel and serve when they are at room temperature. Hot kodubale is soft they turn crispy when they cool down. Store in a airtight container.

This is my contribution to WYF snacks hosted by Hima of Snackorama . Hima I have more snacks to blog so will email you all at once. Also it goes to RCI-K.

White Puran Poli /ಬಿಳೀ ಹೋಳಿಗೆ

A month dedicated to RCI-Karanataka. All dishes that will be posted this month on TOM will be for RCI-Karnataka. Enjoy recipes from the land of Kaveri!.

Yet another finger licking breakfast from my grandmother. We call it 'ಬಿಳೀ ಹೋಳಿಗೆ' in Kannada which translates to White puran poli! ; here poli is white because 'puran' or the filling is white in color. The filling is made from rice flour and then rolled them off like normal polis. It is relished with chutney and palya (potato curry).



Ingrediants for Puran/filling: (makes 6-8 polis)



Rice flour : 2 cups

Water: 4 cups

salt



Ingrediants for the skin/outer cover layer



Chiroti Rava : 2 cups

salt

Water

oil (I prefer to use Sunflower oil. Any oil that is in use at home for day to day cooking can be used)



Most of you know to make Chutney and Potato Palya so I will not be blogging them.



How to make it:



1. Mix Chiroti rava and salt. Add enough water to make a dough. Dough should be soft like chapathi dough. Pour some oil and knead again till some of the oil is taken in by dough. Pour extra oil on the dough cover it with a lid and leave it aside for 30 mins.

Chiroti rava looks like this.........

2. Bring 4 cups of water to boil with salt. When water starts boiling add rice flour and let it boil for 7 mins on low flame.

3. Switch off the stove after 7 mins and mix riceflour and water thoroughly. At this stage you can see lumps when you mix it. Do not panic. Cover the vessel with a lid and leave it aside till the mix cools down.

4. Take the warm rice flour mix in a polythene and knead the mix to make a soft lumpless dough.

5. Remove and make orange sized balls .

6. Take a lemon sized chiroti rava dough and spread them using fingers. The dough is stretchable so there would be any problem while doing this.

7. Place one rice flour ball and fold in the skin as shown in the picture.

8. Apply some oil on the closed ball and press it gently to make it flat.



9. Roll them off with a rolling ping pin like chapathis/polis on a laminated paper. Smear oil to the rolling pin to roll them easily.



10. Place the rolled poli on the hot tava with the paper as shown in the pic. Take the paper away and use it for next poli.







11. Fry it on both sides and serve with chutney and Potato Palya/sabji



12. You can make masala poli like masala dosa too...like this





13. Eat and Enjoy!!!! :-)





14. Forgot to post this picture :(









Check out other authentic Karnataka cuisine on my blog too. To name a few Akki Rotti, Chitrana, Badanekayi bajji, RiceFlour Pooris, Mysore Bonda, Hurulimalake Huli, Hurgalu.

Happy Cooking for RCI-K.

Award and Celebration with Mysore bonda

I am very happy to recieve 'Rockin girl blogger' award from Roopa. Many thanks Roopa for the award and all those bloggers whose comments means a lot of appreciation, sharing and learning. Without all you bloggers and your valuable comments 'rocking' would not have been possible.

Awards/Prizes always calls for celebration and I celebrated it with one of my favorites, Mysore bonda. A perfect accompaniment for tea/coffee or masale baath! Kannadiaga's are famous for their 'baath' and their variations. As a true kannadiga I have my version of 'masale baath' with mysore bonda.

Now its time for recipe sharing! Let me show you the pic before I proceed to share the recipe.



Mysore Bonda:

Maida/All purpose flour : 1cup
sour buttermilk: 1 cup
onions: 1 small, finely chopped
green chillies: finely chopped
coriander leaves: finely chopped
salt

Mix all the above ingrediants to make bonda batter. The batter should be loose enough to scoop it out of the vessel and dip it into hot oil. Take a wet spoon and scoop the baater, dip the batter into hot oil. (Now wetting the spoon/fingers allows you to scoop the batter easily. Take care while dipping them into hot oil.) Fry till they are golden brown and remove them on a kitchen towel. You can serve hot with chutney or masale baath.

Masale Baath:

Cooked Rice(basmathi/sona masoori/ponni) : 200g
Carrots diced, peas shelled, beans chopped and onions diced
Cashew Nuts : 5-10
Vangibath Powder : 1tbsp or more according to your spice level
Salt
Lemon Juice
Coriander chopped for garnishing

Tampering /Tadka

Oil : 5 tbsp
Mustard, chanadal, uraddal, curry leaves, turmeric

Preparation :

Cook rice till the grains fall apart. Cut carrots and beans to desired size. I try to keep them small which suits this type of rice.

Steam cook chopped carrots, beans and peas. Remove water fromthe steamed veggie and keep them ready. You can add little salt to the veggies while cooking them.

How to make it:

1. Heat oil in a wide pan and do tadka with mustard, chanadal, urad dal, curry leaf and cashews.
2. Allow cashews and sautee till they become crisp
3. Add haldi
4. Add vegetables and sautee for 30 sec or till they get warm
5. Add vangibath powder, salt and sautee for another 15 sec and remove the pan from the stove.
6. Add cooked rice, lemon juice, coriander leaves and mix well
7. Check the rice for salt and sour levels and serve.
8. Eat and Enjoy with Mysore bonda.

Jeera/Cumin in Lime Juice a remedy for upset stomach

A simple remedy to upset stomach is cuminised lime juice. There are a number of medicinal properties of Cumin, one among them is to cure upset stomach.

Ingrediants:

Lemon Juice: 2 tbsp

Jeera : 1 tbsp

Pepper Powder: 1/2 tsp

Ginger grated: 1/2 tsp

Water: 1 big glass (300ml)

Salt

Prep Work: Coarsley grind cumin and salt in a pessel and mortar. Grate ginger.

Take jeera, slat, ginger in 300ml water and mix thoroughly. Keep it aside for 10mins. Filter the water to get cuminised water or you can use it as such with cumin.

How to make it:

Add lemon juice and pepper to cuminised water and mix thorougly. Adjust salt to your taste and serve/drink immediately.

To make cuminised buttermilk:

Jeera : 1 tbsp

Greenchilli: 1 small

coriander leaves: 3 lines

Grated ginger: 1 tabsp

Asafoetida: 1 pinch

Salt

How to make:

Blend the above ingrediants in a blender and store in the fridge. It can stay for a month if stored in airtight container in the refrigerator.

Take one spoonfull of the mixture and mix it with 300ml buttermilk. Set it aside for 15 mins before it can be consumed. You can choose to filter it or drink it as such.

This is my entry to Sunita's spice event 'Think Spice Think Cumin'

Rice Flour Poori and Chilli Gojju/ವಾಡಪ್ಪಿ ಮತ್ತು ಮೆಣಸಿನಕಾಯಿ ಗೊಜ್ಜು

I don't know whether it would be right to claim this dish as a signature dish of my granny who is now 80+ yrs old. But I can certainly boast that she had doctrate degree in rotti making and vadappi (riceflour poori's) making . Oh...my..our summer holidays would just fly away eating those delicious dishes made by granny. I really miss those days. Here you go with the recipe.....

Rice Flour Poori/Vadappi

Ingrediants :

Rice Flour : 2 cups

Jeera : 1tsp

Salt and luke warm water

Oil to deep fry

How to make:

1. Mix rice flour, jeera, salt with luke warm water to make a soft dough. The dough shud look like the one shown below:

2. Take a small lemon size dough and pat them to make pooris using your hands on a plastic cover or a laminated paper as shown below.

3. Take the flattened dough away from the paper and dip it into hot oil and fry till golden brown on both sides.

4. Alternatively you can pat them on your palm and dip them into the oil which yields the same results.

Chiili Gojju

Ingrediants :

Green Chilli - 10

Onion - 1 medium size, cubed

Wet Coconut - 3 tbsp

Tamarind juice : 1tbsp

Oil - 1/2tbsp

Mustard and curry leaves for tampering

For Gojju Powder:

Coriander seeds : 1tbsp roasted

Roasted gram dhal/Hurikadale/pottukadale-4bsp/one fistful

Powder the above two ingrediants and keep it ready for gojju making

How to make:

1. Wash chilli and take it in a blender along with salt and we coconut and blend it to a coarse paste.

2. Cube onions.

3. Do tampering with mustard and curry leaves. Add onion and sautee till they become transcluscent, chilli paste goes in, sautee it for 2 more mins and add water. Adjust the water level to make sufficiant amount of gojju.

4. Allow this to boil for 3 mins or till onions becomes soft.

5. Powder the gojju ingrediants and mix the powder with tamarind juice.

6. Add this paste to boiling water and stirr well.

7. Serve Hot and enjoy

A tip: Do not add too much water as the final product may turn watery. If you happen to end up with watery gojju, dont panic. Add powdered gramdhal/pottukadalai powder. Always mix the powder with water before you add to hot gojju. Adding powder directly to hot water results in lumpy endproduct.

This is my entry for JFI chillies hosted by Nandita and JFI Rice hosted by Sharmi of Neivedyam.