I always wondered how this name originated? Since ‘kodu’- horn (as in cow’s horn), and ‘bale’-bangle in Kannada, I thought since this dish looks like bangle made of horn, it is called as ‘kodbale’, when I read this same definition in one of yahoo groups, I was really surprised!!!.
My mom’s Kodbale are one of the best I have ever had. They were crunchy, tasty and remained good for months. She would pack a whole bunch of this and chaklis when I stayed in hostel. I actually never got an opportunity to make them myself, when I had the ‘head cook’ (thats how I called my mom) in India. But I would usually help her in making them, so had an idea of them. The latest fan of her kodbales is my sis-in-law and her friends.
I got many requests from different people for this dish. But one small mistake would ruin the kodbales completely and it requires a lot of expereince to make them. So I delayed it for many days. Finally I prepared them for the first time last week. They came out good, but I need a lot of improvement.
Here is the exact measurements I got from my mom. If you are making them for the first time, make in less quantity (say 1/5 of the quantity I have mentioned below).
Chaklis or Kodbales should be fried soon after making the dough, otherwise the chaklis/kodbales become dark after frying. Mom makes all munchies in fresh coconut oil, because they remain good for a long time if fried in coconut oil. I used the sunflower oil.
Pictorial: Make the dough. Knead it well and shape into spirals. Then deep fry.
Kodbale
Ingredients
- 5 cups rice flour
- 1 cup maida or all purpose flour
- 1 cup vanaspati ghee dalda/hydrogenated vegetable oil or butter
- 1 tea spn sesame seeds til
- Milk
- Oil
- Salt
Instructions
- Heat butter (or vanaspati ghee) till it melts, add it to flours.
- Add sesame seeds, salt and milk.
- Make dough.
- Knead well using the flat board. The more you knead, the better.
- Take a ball, make into thin rope. Dont make too thin or too thick.
- Give desired shape.
- Heat oil to piping hot.
- Add the kodbale and fry on a very low flame till they turn dark brown.
- Take out on a clean kitchen towel.
- Let them cool to room temperature, store in airtight container.
Kodbale
Ingredients
- 5 cups rice flour
- 1 cup maida or all purpose flour
- 1 cup vanaspati ghee dalda/hydrogenated vegetable oil or butter
- 1 tea spn sesame seeds til
- Milk
- Oil
- Salt
Instructions
- Heat butter (or vanaspati ghee) till it melts, add it to flours.
- Add sesame seeds, salt and milk.
- Make dough.
- Knead well using the flat board. The more you knead, the better.
- Take a ball, make into thin rope. Dont make too thin or too thick.
- Give desired shape.
- Heat oil to piping hot.
- Add the kodbale and fry on a very low flame till they turn dark brown.
- Take out on a clean kitchen towel.
- Let them cool to room temperature, store in airtight container.
This recipe was sent to me by Aruna . She has sent me a lot of recipes and I owe her for the immense support she is giving to Aayisrecipes. I have been trying many of her recipes in last few days and loved this milkshake. Here is what she said about this milkshake, “It is summer and the heat is killing. This is good milkshake, and in case it fruit is sweet then no need of sugar”.
Mashmelons are called as ‘chibbad’ in Konkani. The Indian name for mashmelon/musk melon/cantalope is ‘Karbooja’. They are used in a sweet dish called as ‘HashaLe’ (I will post the recipe soon). But I had never bought it here before. With the kind of heat we are experincing here these days, any kind of milkshake would catch my immediate attention.
Updated on August 21 I used ‘ Honey dew melons ‘ for this milkshake (Thanks Shobitha for the information). Read here about different melons available in American grocery stores.
I tweaked the proportions to suit our taste. This had the distinguising flavour of melon. Increase the amount of melon if desired.
Note: Honey dew melon leaves a tinge of bitter taste to the milkshake, so be careful if using this melon, since I had used this melon, I have reduced the amount of fruit considerably(have used just 2 pieces) in the milkshake. I think cantalope should solve this problem.
Updated on 29th August Today I tried this milkshake with cantalope. It tasted amazing (no bitter taste at all)
Ingredients: Honey dew melon (around 2″ cubes) 2 pieces or Cantalope pieces 1 cup Sugar 2 tea spns Cardamom powder 1/4 tea spn Milk 2 cups
If melons are too sweet, don’t add sugar.
Method: Blend all the ingredients in mixer/blender. Strain through a tea strainer. Serve chilled.
Serves : 2 Preparation time : 5min
