Crispy Kodubale Recipe

Crispy Kodubale Recipe

Being a festive treat, Kodu bale is a spicy, Crispy snack from the traditional Kannada cuisine and involves the usage of Vijay Gold Maida and Vijay Rice Flour.

Ingredients

For the Dough

1 cup Vijay Gold Rice flour
1/2 cup of Master Cook Chiroti Sooji
Salt to taste
1 cup Vijay Gold Maida / Common flour
1 tsp ajwain
4 tbsp hot oil
oil for deep frying

For Coconut Paste

1 cup desiccated coconut
4 to 5 dried red chilies
0.5 cup water
1 tsp cumin seeds

Procedure

Take a Bowl & mix Vijay Gold Rice flour, Rava and Maida, ajwain & salt. combine well.
Now add 4tbsp of hot oil and mix well
Meanwhile prepare the paste by taking coconut, jeera and red chili.
Blend to smooth paste adding water as required.
Now transfer the prepared masala paste over the flour.
Knead to smooth and soft dough.
Now roll and prepare small circles.
Now deep fry the Kodu bale in hot oil in batches till they turn golden brown
Drain off to remove excess oil.
Enjoy Kodu bale & store in a airtight container for 10-15 days once its cooled completely.

Tips for Cooking

Adding hot oil to the flour gives nice crispiness to the Kodubale.
Do not add extra water in the dry mixture except coconut paste as it can make dough too soft & kodubale may turn soggy.
1/2 tsp white sesame seeds

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NAN PIZZA TOPPED WITH PANEER

Make your pizza nights tastier with this special Nan Pizza or Nan Bread topped with Besan Paneer Ghee Roast & made using Vijay Gold Besan and Vijay Gold Maida.

Ingredients

To make spicy red paste

1 tbsp cumin seeds
1 tbsp coriander seeds
5-6 dried kashmiri red chillies
1 tbsp fennel seed
4-5 garlic cloves
1 inch ginger piece
Water to grinding spices
Water to grinding spices

For the Besan paneer ghee roast

Paneer 250 gm
1 small cup chopped Onion
2 tbsp Vijay gold besan
Ghee 2bsp (for roasting paneer)
Ghee 2tbsp (for dry gravy)
½ cup curd
Coriander leaves for garnishing

For Naan

2 cups of Vijay Gold All purpose flour
Salt according to taste
1tbsp sugar
2 tbsp curd
½ tsp baking powder
1 tbsp ghee
½ cup Milk to kneed a soft dough
2-3 tbsp of kalonji
Coriander leaves
Small cup of sliced Capsicum
Cheese for topping
1tbsp mix herbs

Procedure

Firstly in a large mixing bowl take all purpose flour.
Make a small hole in center and add salt according to taste, Baking powder, curd, Sugar and ghee.
Mix them all together and kneed a dough with the help of milk.
Grease this Dough with oil or ghee and cover it for 20min.
In a Pan add cumin seeds, coriander seeds, fennel seeds Dry red chillies roast it at low flame for 3-5 min.
In a grinder take these roasted spices and add ginger garlic and add some water to make a smooth paste.
Take paneer cut into cubes ,Wash and strain the Paneer Cubes get rid of the excess water.
In a pan add ghee and add paneer cubes Roast it at low flame and keep it aside.
In a Same pan add some ghee and add chopped onion until it becomes translucent.
Add Besan and roast it at low flame till it turns golden brown in color.
Add salt according to taste.
Next add spice mix into it and mix it well.
Add curd for normalize the spices.
Mix it well and add some water to adjust consistency
Cook it for 2-3min and next add roasted paneer into it.
Mix it gently so that paneer will coat with masala properly.
Garnish with coriander leaves. And your topping is ready.
Now take small portion of Dough and stretch it with your hands. Make small ball and dust some flour in your rolling board roll it .
Apply some butter and add kalonji and Coriander leaves and using rolling pin roll it once so that kalonji and Coriander leaves stick properly with Nan.
Apply some water on other side of Nan roast so that Nan should stick with tawa. Cook it for 2-3min both the side by applying some butter.
Next add topping of Besan paneer roast on the Nan and add some capsicum slices cheese and mix herbs .
Cover it for 1 min and Besan paneer ghee roast Nan Pizza is ready to serve.

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Bread made with water, flour, yeast, salt, and sugar. The soft and light pocket is ideal for adding your favorite fillings & enjoying a Middle Eastern treat!

Ingredients

300 gm / 2 cups Mastercook Maida or Chakki Atta
6 gm / 2 tsp yeast
14 gm / 2 tsp salt
14 gm / 3 tsp sugar
170-180 ml water
1 tbsp / 15 ml Extra Virgin Olive Oil

Procedure

In a large bowl, sift your Maida or Chakki atta along with salt.
In a separate bowl, combine the yeast, water and sugar and allow to bloom for a few minutes.
Add the yeast mixture slowly to the flour and knead a soft dough (about 3-4 minutes)
Add the olive oil and knead until incorporated. The dough will be slightly tacky to the touch.
Place in a greased bowl and rest for 15 minutes.
Preheat your oven to 250 C / 480 F / Gas Mark 9. Place a baking sheet upside down on the bottom rack and allow it to heat up with the oven.
After 15 minutes, cut the dough into 10 equal pieces, about 42-45 gm each.
Roll each piece into a ball and set on a floured surface or plate for 10 minutes.
Now roll each ball into a disc, about 6 inches across, and about 1 cm thick, like that of a puri.
Put the pita onto the hot tray and close the oven. Let it sit for 2-3 minutes, it will puff up and become a balloon. Let it rest for another minute before taking out and setting in a plate lined with a cloth. Cover each pita with the cloth after it comes out of the oven.

Tips for Cooking

You can use either Maida or chakki atta or a combination of both for this recipe.
Try using only Extra Virgin Olive Oil for this recipe, as a neutral cooking oil wouldn’t give the flavour and aroma of the high quality olive oil.
Most home ovens go upto 250C. But if your oven goes higher, it is recommended to even keep the oven at 300C, this will cook the pita’s much faster.
If you do not want color on the pita, remove it as soon as it puffs up, if you want color, let it sit a little longer, and flip it to brown the other side as well. Both taste equally good.
Do not worry if the entire pita doesn’t puff, you will still be able to separate the two sides to form a pocket.

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Ingredients

400 gm / 1 large sweet potato
250 gm / 1.5 cups Mastercook Chakki Atta
25 gm / 10-12 sprigs Coriander leaves, finely chopped
7 gm / 1 no Green chilli, finely chopped
2 gm / ½ tsp Ajwain / Carom seeds
5 gm / 1 tsp Salt, or to taste
1 gm / ½ tsp Turmeric
2 gm / ½ Mastercook Saunf / Fennel Seeds

Procedure

Pressure cook or boil the sweet potatoes until tender.
Let cool for a few minutes and transfer to a bowl. Mash using a fork while still hot. Mash well until it is warm to the touch.
Add the Mastercook chakki atta and knead to form a soft dough. When the dough is coming together, add the coriander leaves, green chilli, ajwain, saunf, turmeric and salt.
Keep kneading without adding any water to form a soft dough.
Rest for 10 minutes and portion into balls about 50 – 60 gm each.
Roll into thin roti’s and cook on a tawa until golden and puffy.
Brush with ghee and serve.

Tips for Cooking

Do not add any water to knead the dough. The sweet potato has enough moisture.
The dough has to be kneaded when the sweet potato is warm, otherwise it will not knead properly.
You can add other masala’s like red chilli or garam masala as well.

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