Dec 31, 2016

6th Anniversary

Today marks the Six year anniversary of My “ Madappalli” Blog .Can you believe that?! I cannot believe Six years flew so fast. The number of visitors to my blog is constantly increasing and it’s always fun to see where they live. 
I really just wanted to say thank you to all of my amazing followers and friends who have been with me on this journey! It has been an exciting journey and without your support it won’t be possible. I hope you all will support me in my journey for further years . Thank you for the Six remarkable years of warmth, friendship, and support.

I'm proud to share some Key stats on my blog's 6th year of life:

Total Posts                    482
Total Visitors               171,341
Total Page views         1,522,486
Facebook Fans            4158



Dear  Friends

Tomorrow is the First Blank Page of 365 page Book. Write a Good one.

Happy New Year 2017



Dec 19, 2016

482: Kodubale/ Ring Murukku/Chekodies





Crispy Kodubale is really a yummy snack and is very famous in South India. This snack is been called in different names in different parts of the places. In Tamilnadu, it’s called as ring Murukku.
One of my Karnataka friend Kohila Mami gave this recipes. I made little change and made it. It came very well. Thank you Mami for Crispy Kodubale recipe.

Ingredients
 
Kodubale dough
Rice flour                                          2 cups
Roasted Maida                                  ½ cup (skillet dry roast)
Roasted Fine Rava                            1/4 cup
Roasted Gram dhal (Pottukadalai)       ½ cup
Dry coconut powder                          ½ cup
Red chili powder                               1 tablespoon.
Asafetida (Hing powder)                    ¼ teaspoon
Dry fried ajwain                                1/2 teaspoon.
Melted Ghee                                     1 tablespoon.     
Finely chopped curry leaves               1 tablespoon
Salt                                                 To Taste
Oil                                                   For deep frying

Method:

  • Dry roast the Maida and keep aside.
  • Powder the fried gram dal and coconut powder to very fine texture.
  • In a large bowl, add all flours, roasted Rava, Hing, dry fried ajwain, chopped curry leaves, red chili powders and salt. Add melted ghee in it and mix well.
  • Add little water and knead to a thick smooth dough.
  • Make coils and turn them round to make small bangle shaped rings with the ends pinched together to hold.


  • Heat the oil in Kadai. Oil should be very low heat.
  • Keep the prepared coils on a plate and deep fry when the oil is heated and sufficient number has been made to fry together.
  • Fry on medium heat and wait till the bubbles stop after frying, indicating it is done, remove from the oil.
  • Drain oil and transfer to the paper towel.
  • When completely cooled, store in air tight containers.


Dec 1, 2016

481: Methi Crackers/ Fenugreek Crackers

Fenugreek is a spice and a herb that is quite popular in the Indian kitchens. The fenugreek leaves are aromatic, cooling and mild aperient. The leaves are popular for their aromatic and unique flavor. Fenugreek leaves are basically a kind of green leafy vegetables unless you dry them for storage (kasuri methi). The seeds and the leaves are well known for their medicinal uses.

Health Benefits

It cures digestive problems, considered as good appetizer, Very good for Diabetes,Heals mouth ulcers, prevents anemia
Fenugreek Leaves

Ingredients:

Multi Grain  flour                 1 cup
All-purpose flour                 2 tablespoon
Chopped fenugreek leaves   ½ cup.
Red chili powder                 ½ teaspoon
Black pepper powder          1/8 teaspoon.
Ajwain                               ¼ teaspoon
Jeera powder                      1/4 teaspoon
Hing                                   2 pinches
 Melted Ghee                      1 teaspoon
Curd                                  1 teaspoon
Salt                                    To taste.
Oil                                    for deep frying                                                 


Method:

  • Remove the fenugreek leaves from the stem and wash thoroughly. Chop the leaves coarsely. Microwave it for 5 minutes.
  • Sift the flour, add all above ingredients, fenugreek leaves and salt.
  • Make a stiff dough using water. Keep aside for 30 minutes.
  • Then make even size small balls of the dough. Roll out into disc shape of 5” diameter.
  • Prick the diamond shapes using a fork to prevent them from puffing up.
  • Cut into small diamond shapes. 
  • Heat the oil in a pan, fry the crackers in a slow fire till golden brown on both the sides. Drain on the paper towel.
  • Cool and store in an air-tight container.




For Baking Method

  •  Preheat the oven to 180°C. Place the crackers in a well-greased baking tray.
  • Bake them at 180°c for 5 minutes or until they turn golden brown. Let it cool for some time.
  • Store them in a airtight container.



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