This recipe was given to me by my friend Poornima. This was about 4 years ago. I rarely make deep fried items and kodbale making requires some time and effort. So I never got to it. What is better timing than Diwali for making such dishes? So I made these on the festival day. They were superb. Half the batch got over that day itself. I made few modifications to the recipe. Here is the version I tried. The original version had onions in it, but I did not add it.
Ingredients: 2 cups rice flour 1 cup maida (all purpose flour) 1 cup rava/sooji 1 tea spn moong dal 1 tea spn urad dal 1 tea spn chana dal 5-6 red chillies 2 tea spns dry coconut (kobbari) 1 tea spn coriander seeds 1 tea spn cumin seeds Oil Salt
Method: Dry roast rice flour, maida(all purpose flour), rava/sooji for few minutes and keep it aside. Heat oil and add moong dal, urad dal, chana dal, red chillies, coriander seeds, cumin seeds, coconut for few minutes. Take care not to burn anything. Grind to a paste using just enough water. Add the paste to the flour mixture. Add salt and make a dough. Make kodbale and keep fry them in oil. They get soft if they are not fried well, so make sure to fry them till they are little dark in color. Store in air tight container.
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I do not eat chicken or mutton dishes. But since my husband and children like chicken, I cook it at home occasionally. My sister gave me this recipe. She makes this dish with mutton, but as we don’t cook or eat mutton at home, I prepared it with chicken. It came out really well and all liked it. Since then am making this everytime I cook chicken at home. This goes well as a side dish with chapati/rice. It can also be served as a starter.
Ingredients: 1/2 kg (1 lb approx) Chicken pieces 1 cup chopped onion 2 tea spn coriander seeds 5 cloves 3″ cinnamon 4 tea spn poppy seeds (khus khus) 2 tea spns ginger garlic paste 3 tbl spns red chilly powder 1/4 tbl spn turmeric powder 1/2 cup chopped coriander leaves Oil Salt
Method: Heat oil in a pan and fry onion pieces till they turn translucent. Add chicken pieces and salt. Sprinkle some water over this. Close the pan and cook till the chicken is done. Add ginger garlic paste. Powder the coriander seeds, cloves, cinnamon and poppy seeds and add to already boiled chicken. Add chilly powder and turmeric powder to it and mix well. Add finelly chopped coriander leaves and continue heating for two more minutes. Serve with chapatis or a side dish with rice or as a starter.
Serves : 3-4 Preparation time : 20mins
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