HERB SWIRL BREAD AND KODUBALES FOR THE ROAD!

Herb swirl bread is my "Show us your Flour" entry to Jai and Bee of "Jugalbandi" blog's "Click" event with the theme of "Flour" this February. My thanks all the judges and JaiBee!:)


Herb Swirl Bread:



Camera: Cannon PowerShot SD600 Digital ELPH

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Kodubale, a popular Karnataka snack, is my contribution to Easy Crafts from "Simple India Food" blog. Her new event "Travel Food Festival" is asks us to make something vegetarian to carry when you are traveling. Enjoy EC!:)



Kodu+Bale literally means "Bangles with Horns" in Kannada, which is referred to their bangle shape with two upturned ends which looks like a Bull's horn!!!
These Kodubales are made of flour and spices and rolled into rings and deer fried, a very popular snacks in Karnataka, India. They keep well in a airtight container for atleast 10 days ie if you can resist them that long!:D
You can bake that Swirl bread too to take it on the road, makes a great lunch as well! Enjoy both of them, why don't you? :)

Kodubale:

Kodubales are great to take to your friends for a party or a potluck as appetizers or take a bag of these when you travel or excellent snacks to munch on with a cup of hot coffee.There are many recipes to make these Kodubales. You can see the others here and here for Plain flour Kodubales. Hope you make them!:)

To make them, you need:

You can cut down the recipe to half if you just want to try a few first. Adjust the salt and chillies according to your taste and adjust the size of the circles to your liking.
2 cups Rice flour,
1 cup fine grained Semolina/Cream of Wheat/Rava,
1 cup Wheat flour/Atta,
3 tbsp smoking hot oil,
Salt.
Grind these to a slightly coarse paste or powder:
1/2 cup fresh grated coconut or dry coconut,
4 Red dry chillies,
1 tbsp Cumin seeds,
1 tbsp Sesame seeds.

To make them:
1. Grind the ingredients for paste or powder and set aside.
2. Mix all the flours, salt. Heat 3 tbsp oil until very hot and add to the flours.
3. Add in the ground paste and mix well with enough just until they look like thick dough. Do not add too much water. Knead well, cover and let it rest for 15mins.
4. Heat oil to 370F to deep fry. Take a small ball out of the dough, roll it with your palm on your kitchen counter top to a 1/2" thick rope.
5. Cut the rope into 6" long and join the ends, press to seal to make a circle. Repeat with the rest of the dough. Cover them with clean towel so they don't dry out.
6. Deep fry them until reddish and crunchy. Cool and store in a air tight jar.

Enjoy!:)