Chegodilu (murukku) ~ ICC Nov 2009

This month's challenge is chegodilu (murukku) which is a famous snack in Andhra.

I have never tasted this and I had no clue how it looks like while going through the recipe.

But the recipe was very clear and hence I could make this yummy yummy snack with ease.

Thanks, Srivalli for letting me know that such a snack exists.

Here is the recipe as given by Srivalli.

Changes I made: I used store bought flour and it required a little more water.

I also added a pinch of hing and 2 tsp margarine while kneading the dough.

Ingredients Needed:

Rice Flour - 1 cup

Water - 1 cup

Split Yellow Moong dal / Pesara pappu / Mung Dal / Pasiparuppu - 1 1/2 - 2 tblsp

Cumin Seeds - 1 tsp

Sesame Seeds - 1 tsp

Chili powder - 1 tsp

Ghee or oil - 1 tblsp

Salt to taste

Oil for deep frying

Method to prepare:

Making the dough:

Soak moong dal in water for half hour to 1 hour.

In a deep bottom pan, boil water, then add salt, ghee and moong dal. Bring it to boil, simmer and slowly add the rice flour. Using a rolling pin or the ladle, mix the flour with water by stirring it well. When the flour is mixed and done, turn off the heat immediately. Cover with lid and keep aside for 10 to 15 mins.

Once the dough is cool, add chilli powder, sesame seeds, cumin seeds and mix well. Knead till you get a smooth dough. Adjust the salt and spice depending on your preference.

Frying the Chokodi:

Heat a pan with oil, enough to fry 3 -4 at time, if you conscious of not using too much oil. Simmer once it gets hot. The temperature should not be smoking hot.

Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope. Bring the two ends to together and press to form a rope. Ensure the ends are firmed pressed as not to give out during frying.

Continue with the rest of the dough until you are done with the entire batch. You can either cover it with a plate or a cloth to prevent the dough from getting dried.

Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chakodis in batches of 4 -5. The flame has to be on high until the chakodis come up to the surface, then lower the flame to medium and cook till you get a golden colour on the chakodis.

When the chakodis are golden all over, using a slotted ladle, remove to a kitchen towel and cool. Store in an air tight container for longer shelf life.

Notes: Remember to turn the heat to medium to high and high to medium for getting the chakodis to golden colour and also to be cooked evenly. Only this way you get crispy chakodis. These should not be cooked on low flame as they will absorb more oil and can turn soggy also at times.

Variation: Instead of Cumin and Sesame seeds, 1 tsp of Ajwain or Omam can be used along with chili powder.

Rasmalai - 100th post

Rasmalai is a Bengali sweet made of cheese dumplings soaked in thick sweetened milk. Addition of saffron strands adds a delicate flavour and I am a fan of saffron. I particularly like saffron in almond dishes like badam kheer/ badam halwa.

This is a quick version of rasmalai using ready-made paneer. The end result was outstanding and I got perfect rasmalai. You can try this as a quick yet rich dessert. Disclaimer : This is a short- cut method and not the authentic way of doing rasmalai.

This post happens to be a milestone for my blog - yeah this marks the 100th post. The journey has been exciting so far and I have made some great friends, explored yummy food blogs, participated in cookery events/challenges and the best of all - discovered the chef in me.

I had always thought cooking is an ordeal but after I entered the kitchen, I realized it indeed is a joyful experience. The most exciting part of it is, after all the fun, you end-up with some great food to relish. The more you enjoy cooking, tastier is the food. Blogging my recipes has really helped me in terms of perfecting recipes, honing my culinary skills and of course, letting the world know that I can cook! Whenever I see someone hopping into my blog searching for a recipe, it gives a sense of contentment. I take this opportunity to thank every one of you, who cared to take a peek at my page.

Here's a little treat to celebrate the milestone!

Ingredients:
Paneer - 250 g (I used ready-made paneer from Indian stores)

Water - 5 cups
Sugar - 2.5 cups
Milk - 1 litre
Saffron strands a few
yellow color - a pinch (optional)
blanched almond slivers and pistachios to garnish

Method:

1) Mash the paneer and make a dough. My paneer was a little dry and I was not able to get a soft dough. So I quickly whipped it in a blender just for 5 to 10 seconds and voila I got wet/oily paneer.

If your paneer is fresh you can skip this whipping step. Make small balls out of the dough. Gently press in the center and shape it into patties.

2) Boil the water with 1.5 cups sugar. When the water starts boiling, slide in the patties, gently.

Cover the pan partially and cook for 10 to 15 min over medium flame till the size doubles.

3) Meanwhile, boil the milk till a little thick, mix sugar. Add the saffron and color.

4) Gently drop the cooked patties in the prepared milk. Garnish with almond slivers and pistachios.

5) Refrigerate and serve cool.

While I was about to post this entry, I came to know of this event happening @ chef in you.

Without even the slightest idea of the event, I expressed my liking for saffron in my post. Coincidence!

Needless to say, my rasmalai is off to JFI - Saffron.

Potato Podimas

Looks like potatoes featured the maximum number of times in my blog posts. Not surprising though, owing to its versatility. Whenever we are confused as to what to cook; we end up making potato curry or aloo paranthas or sandwich, well most times. Potatoes are sure to lend a helping hand to entertain your surprise guests or make a quick meal.

This potato podimas(mashed potatoes) is a mildly flavored curry to go with hot & spicy sambar rice. This is a twist to the normal potato fry made with chilli powder and lots of oil.

A very simple, easy to make recipe!

Ingredients:

Potatoes - 4 medium (boiled, peeled and mashed)

Green chillies - 2 finely chopped

Ginger a small piece finely chopped

Lemon - 1

Curry leaves - a few

Oil,mustard,urad dhall, channa dhall - a tsp or 2 each for seasoning

Turmeric - 1 tsp (optional)

Grated coconut - 2 tsp (optional)

Hing - a pinch

salt to taste

Method:

1) Heat oil, season with the ingredients. When the mustard pops, add hing and turmeric.

2) Reduce the flame, add chillies, curry leaves, ginger, mashed potato and salt.

3) Add the grated coconut if you wish to, fry everything together for a while.

3) Switch off, squeeze the lime juice and serve hot with rice. Tastes great with sambar rice.

Radish Sambar

Hi all! Hope all my blogger friends are doing fine. It has been a real long gap and I thought I should break the silence at least today. Once there is a gap in blogging, it takes lot of effort to come out of the block. Anything in life, for that matter.

I am back with a recipe for sambar. I am a kind of person who really gets bored of cooking the same dishes again & again. I always love to try out new recipes. But being a south Indian, it so happens that I cook sambar & rasam frequently(at least twice per week). That's my comfort food. As I said earlier, I get bored of following the same recipes and would love to experiment.

So, I came up with this recipe for sambar and I should say, the result was outstanding. The addition of spice powder and cumin did the magic and sure to give any hotel, a run for money.

Try out the magical sambar!

Ingredients:

Radish - (sliced into thin rounds) handful or depending on your taste

(Substitute radish with drumsticks/carrots or anything you wish)

Tamarind paste - 1.5 tsp or equivalent pulp extracted

Sambar Powder - 1 tablespoon

Spice powder (check the recipe here) - 1/2 to 1 tsp

Salt to taste

For pressure cooking:

Toor dhall - 1 cup

Onion - 1 chopped thin lengthwise or chopped fine

Tomato - 1 finely chopped

Slit green chillies - 2

Turmeric powder - 1.5 tsp

Cumin - 1/2 tsp

Pepper - 1/2 tsp

Fenugreek - 1/2 tsp

For seasoning:

Mustard - 1.5 tsp

Fenugreek - 1 tsp

Oil - 3 tsp

For garnishing:

Curry leaves, cilantro & a dollop of ghee(optional)

Method:

1. Pressure cook the ingredients listed for pressure cooking with 2.5 cups of water for 4 whistles.

2. Meanwhile, heat the oil, season with the seasoning ingredients. Add radish and fry well. Add a little water and boil till the radish gets cooked. Radish takes a bit longer time for getting cooked and make sure that it is cooked to perfection before adding the tamarind paste.

Now add the tamarind paste and a little water. Boil well.

3. Mash the pressure cooked ingredients and add to the boiling sambar. Add sambar powder, spice powder and salt. Bring to a boil.

Garnish with curry leaves (you can also add this with the seasoning. I like it raw), cilantro and a dollop of ghee.

Serve with rice/idli/dosa or vada. Sure to taste heavenly.

Sangi of simple delicious has passed the above award. Thanks Sangi. You have always been generous with me.

Rohini of Curries and spices has passed on this encouraging award.
Thanks, dear.

Passing these awards to Chitra,Sandhya,Priya

My hearty thanks to you guys and all those who checked with me, if everything's fine.

I would also like to thank everyone who visits my blog and take pains to leave comments. You all make my day!

For the folks in US, have a great weekend!

Kadai Paneer

Kadai Paneer is a Punjabi curry with fried paneer & bell peppers simmered in freshly ground masala. Addition of kasoori methi renders a magical flavor & aroma to any punjabi curry specially, the paneer ones. This is a dry curry suitable for rotis. Kadai means wok and the curry is typically served in a kadai. I love the way in which Indian curries are served in a cute copper kadai in restaurants. Getting one such kadai, tops my list of to-buy items during my next visit to India.

I would like to cook up a Punjabi curry, fill-up the kadai and click a nice picture for my blog.

Hope my dream gets realized.

See, what all dreams a foodie can have!

Ingredients:

Bell peppers 2 cut into cubes(Diff colors)
onions 2 finely chopped
tomatoes 3 (blanched, skin peeled and made into a puree)
curd 1 cup
paneer 1 cup or 250 g cut into cubes
butter or oil 1 tbsp
bay leaves 2
chilli powder 2 tsp
Garam masala powder 1 tsp
dhania powder 2 tsp
salt to taste
kasoori methi 1 tsp
prepared kadai paneer masala 2 tsp

Kadai Paneer Masala:

Dhania seeds 1 tbsp
pepper 1/2 tsp
red chillies 6
methi 1/2 tsp
cinnamon 2 tsp
jeera 1/2 tsp

Dry roast in a tawa, powder and keep aside.

Method:

1. Heat oil and butter and fry onions till brown, adding sliced garlic (1/2 tsp) and bay leaves.
2. Now add the ginger garlic paste and fry well.
3. Add the dry powder and fry. Add salt.
4. Add the tomatoes
5. Fry the paneer and capsicum and keep aside
6. Let the tomatoes boil and leave out the oil.
7. Add the curd and boil for sometime.
8. Now add the paneer and capsicum
9. Lastly add the finely chopped coriander and methi(fresh) or kasoori methi

Serve hot with rotis

Aloo 65

Aloo 65 is a spicy curry with the versatile potato. You can deep fry the potatoes to serve as a starter. I chose to shallow fry it to pair up with rice, also saving oil. The curry was perfectly spicy for a cold winter night.

Ingredients:

Baby potatoes - half a kg

Curd - 1 cup

Turmeric Powder - 1 tsp

Chilli Powder - 2 tsp

Garam Masala - 2 tsp

Ginger Garlic Paste - 3 tsp

Tandoori Color - optional (I didn't use it)

Salt to taste

For Seasoning:

Jeera - 1 tsp

Oil - 1 tablespoon

Mustard - 1 tsp

Curry leaves - handful

Cilantro for garnishing

Method:

1. Pressure cook the potatoes. Peel the skin and prick roughly using a fork.

2. Mix the dry powders, ginger garlic paste in the curd. Soak the potatoes in this mixture for 2 hrs.

3. Heat oil, season with mustard and jeera. Add the potatoes along with the mixture. Roast over slow flame till golden. Garnish with cilantro and serve hot with rice.

You can follow the same recipe for paneer 65 and Gobi 65. Both will taste good when deep fried.

Before deep frying, coat with corn flour batter.

Check out my other potato delicacies - Dum Aloo fry, Fiery hot potato fry, Dum Aloo Gravy

Rohini of curries & spices has passed on this beautiful award. Thanks Dear.

Idli Milagai Podi

After the sinfully sweet gulab jamuns, here comes an aromatic spice powder - Idli Milagai Podi.

This together with sesame oil makes a tasty and ready made dip for idli, dosa and like.

I don't see the presence of sesame seeds in the shop brought ones. The magic of an aromatic milagai podi lies in the addition of sesame and ellu(sesame) milagai podi is absolutely divine.

Idli(s) coated with milagi podi make a great candidate for travel lunch boxes.

Ingredients:

Channa dal - 4 tablespoon

Urad dal - 3 tablespoon

Red Chillies (long ones) - 10 to 12 (If you are making this for kids, reduce the chillies)

Black sesame seeds - 1 to 1.5 tablespoon(Black sesame seeds give a nice smoky flavour. If you do not like the smoky taste and dark color, go for white sesame seeds. If you are using white, you can go for a little more)

Salt to taste

Asafoetida half a tsp

Method:

1. Dry roast the dal(s) along with red chillies on a low flame. You can add a little salt to avoid the pungent smell of red chillies. When the dal starts changing color, add the sesame seeds. Roast till the sesame seeds start popping. Add the hing.(Take care that the ingredients don't char)

2. Cool and grind into a coarse powder with salt.

Serving tip:

Take 1 tsp of the spice powder in a plate. Make a well in the center. Add sesame oil(highly recommended) and mix well.

Serve with idli/dosa

Idli coated with milagi podi tastes great for travel.