Showing posts with label Kadubu Recipes. Show all posts
One if the traditional dish of North Karnataka. Believe not many be knowing about this recipe. I learnt this recipe from my mom but was initially eaten at my Grandmom's house. I had loved this and then on became my favourite dish.
I always used to feel after my marriage who'll make me and give these traditional dishes. I never had thought that I can learn and try making alike; may be I was afraid that its like a Rocket Science I would never know.
Am happy that I learnt and can make on my own today.
Ingredients:
Jowar Flour - 1 cup
Wheat Flour - 1/2 cup
Bengal gram flour - 1/4 cup
Rice flour – 1 tbsp
Dill (Sabasge soppu) - 1 cup
Green Chillies – 6 (adj acc to taste)
Salt to taste
water
Garlic cloves - 8
Onion – 1 small finely cut
Curry leaves – few
Cumin seeds – ½ tsp
Turmeric powder - 1 teaspoon
Ground nut powder – roasted and coarsly ground 1 tbsp
Oil
Method:
Mix all ingredients from 1-8 mentioned above. Now start adding water to the mixture to make dough (little hard than chapati dough consistency). taste litle dough to check if as per taste and alter accoringly.
Apply little oil to the palm and take little dough and make them ring shaped like kodbale as below.
In parallel, keep thick bottom large pan on mediuum-low flame and add 2 tablesppon of oil. Add cumin seeds. As they sizzle add onion, curry leaves and Saute for 2 mins. Now add turmeric powder and add 3½ cup of water and cover with a lid.
Continue making dough rings and after 10-12 rings made, slowly drop them into the boiling water in vessle, stir 1-2 times and cover lid and turn to low flame.
Slowly seasoned water starts turning into gravy like consistency with dough rings adding on.
Repeat the process till entire dough is finished. Once all rings dropped in wok, add crushed garlic and 1 table spoon of oil and let it cook for 10 more mins on low flame and finally add coarsly ground groundnut powder and leave for 5 mins. (Ensure there is kodbele (dough rings) with little thick gravy base.)
Kodbele kabdubu is ready to be served.
Serve hot with a spoon of ghee :)
Tip: Keep aside 1 cup boiled water incases in between realise that gravy getting too thicke so that you can add.
Happy cooking; Enjoy eating!
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Am presenting another a very popular North Karnataka traditional recipe, "Bele Saarin Kadubu". It can be translated as wheat dough pieces in dal/sambar. Very tasty and easy to prepare. My better half simply loves this.
Serves 2
Preperation time - 30 mins
Ingredients:
Fenugreek seeds - 1/2 teaspoon
Tamarind juice: 1 tablespoon
Spinach leaf - 1 cup
Chili powder - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Garlic cloves - 8 (crush)
Water
Salt to taste
Oil
Method:
Saaru:
Pressure cook toor dal.
In a thick base vessel (can use cooker) add 2 tablespoon oil and let it warm on medium flame. Add mustard seeds and let its splutter. Add cumin seeds, fenugreek seeds, 1/2 qty crushed garlic and onion; saute till they turn transparent. Add cooked dal, chili powder, turmeric powder, salt as per taste and 3-31/2 cups of water. Cover the vessel and let it cook on a low flame.
Dough:
To the wheat flour add salt and mix. Now by slowly adding water knead dough. (Chapati dough consistency)
Now take a small ball size qty dough and dust in wheat flour and roll to little thick chapati. With a rolling cutter or knife, cut them to square shape.
Add pieces to the saaru that is cooking and stir 1-2 times and cover vessel. Continue this process till entire dough is finished.
Now add the rest crushed garlic, a table spoon of oil and spread cut spinach leaf over kadubu.
Cover vessel and let it cook for 7-10 mins on a low flame.
Bele Saarin Kadubu is ready to be served.
Serve hot with a spoon of ghee and onion rings :)
Happy cooking; Enjoy eating!
Serves 2
Preperation time 45 mins; Cooking time 15 mins
Ingredients:
1 cup Jowar flour
½ cup Wheat flour
Fresh fenugreek leaf (2 cups, without stem)
Green chillies - 6 (alter as per required)
1 Teaspoon turmeric powder
Garlic crushed - 8 cloves
Plain Groundnut powder - 2 table spoon
Salt to taste
Oil
Method:
Dough Balls:
Mix both flour and knead to form dough. (Not as soft as chapati dough; little hard enough to make round tiny balls)
Make tiny balls (thermacol balls size) and put them in jowar flour sprinkled plate to ensure that they don’t stick each other. Keep Spinkiling jowar flour on the balls made at regular interval and toss.
When done, steam them in greased colander or idly stand till such time that their color changes. Also press 1-2 balls to check if they are steamed enough. If not then continue for some more time.
When done, take off the steamer and leave to cool and then break to separate each ball
Fenugreek Curry:
Ensure that only leaf is taken and not the stalk; washed and dried well in advance to make dry curry and not watery.
Grind green chillies to paste.
In a wok, heat 2 tablespoon oil. Now add green chilly paste and saute for 3-4 seconds.
- Next add 3/4th qty of cut fenugreek leaf, salt & turmeric powde.
- Cover wok with a lid and wait for few seconds to let it cook. Don’t overcook as it turns bitter.
- Now add steamed seperated balls and sprinkle ground powder.
- Spread remaining fenugreek leaf.
- Lastly keep garlic paste and add 2 tablespoons oil above.
- Cover lid and leave to cook for 3-5 mins on a low flame.
- Twist & Toss wok to mix and then lightly stir if required for a through mixture of balls & curry.
Serve hot. :)
This is one of the traditional North Karnataka recipe and ofcourse my favourite. Hope you all love to try this out.Happy cooking; Enjoy eating ! Read more...
