Maida Chegodilu | Maida Ring Murukku Recipe

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Chegodi is a local name for ring murukku in AP. It is popularly prepared during festival time or as a evening snack cum savory to enjoy with chai. Usually chegodi is made using rice flour but this time I tried with maida. And the recipe shared by my friend who is in India which she followed from a local channel. As she said the chegodilu is super hit with my Hus and kid. They are really crunch munch crunch munch and munch....
Any one who wishes to try chegodis for the upcoming Krishna Jeyanthi, can try without any fuss. This is a fail-safe recipe for beginners to put their hands. Try it !!!

Maida Chegodilu - Ring Murukku Recipe 

Preparation & Cooking Time : 60 minutes

Yield : Serves 4


Ingredients:

Maida / All Purpose Flour - 1 cup
Water - 1 cup
Split Yellow Lentil / Pesara Pappu - 2tsp
Cumin Seeds -  1/2 tsp
White Sesame Seeds - 2 tsp
Chilli Powder - 1/2 tsp
Salt - 1/2  tsp
Ghee - 1 tbsp
Oil for deep frying

Method:

  • In a sauce pan add 1 cup of water. Add the pesara pappu,cumin, sesame, chilli powder, ghee and salt. 

  • Let the water boil, when it bubbles highly add the flour and simmer the fire. Stir the flour until thoroughly combined. Switch off the fire.

  • Cover the dough with lid. Let it cool completely. Once cool, knead the dough to make it smooth without any lumps. 


  • To make chegodis, smear the fingers with little ghee, pinch a small gooseberry size ball, roll it to form a thick rope( see the picture for reference) and join the edges to form a ring shape. In the similar way prepare the remaining chegodis with the rest of the dough. Cover the dough with a lid to avoid getting dried while preparing the rest of the chegodis. Also cover the chegodis with lid to prevent drying. 


  • Heat oil in a pan or kadai. Once the oil is hot test check with one chegodi. Drop the chegodis into the hot oil and fry them in batches until golden brown. Always remember to fry in medium flame to get crispy chegodis. You need more patience to fry perfectly. Drain to the kitchen paper and store it in a air tight container. 


  • Enjoy as a evening snack with chai.


Note:

  • Cool the dough completely before making making chegodis. Otherwise it would take lots of time to fry.
  • Donot add more pesara pappu as it would break the chegodis while frying.
  • For variation add ajwain seeds and neglect the cumin, chilli powder and sesame.
  • Stick on to the exact measurement for flour and water as 1:1 ratio for perfect chegodis.


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Dill Masala Vadai | Evening Snack Recipe

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Dill masala vadai, is a great variation on traditional masala vadai. I bet you can make it in less time for a perfect evening snack to enjoy with your cuppa. The exotic aroma of dill leaves is very well infused in this vadai. This vada can even be steam cooked rather than to fry for a healthy snack.



Dill  also known as dill weed, this is a green herb with wiry, thread-like leaves that grow in clusters. It has a strong, distinctive taste that is like a combination of fennel, anise and celery, with warm, slightly bitter undertones. Both dill weed and seeds are edible to intake. Dill has been known as an herb that has the ability to provide a high amount of health benefits. Fresh dill weeds can be frozen for months. Also the fresh weeds can be dried and stored in an air-tight container.

Dill can assist you to provide remedies for the following health issues:
Heartburns, Insomnia, Stomach upset, bad breath, common cold.

Intake the dill weeds and seeds at a regular base to  avail the benefits . It can be used like any other herb for cooking. 



Dill Masala Vadai | Evening Snack Recipe

Preparation & Cooking Time : 30 minutes

Soaking time: 2 hours

Yield : 12-15 vadai


Ingredients:

Chana Dal/ Split Bengal Gram - 1 cup
Fresh Dill weed - 1 cup
Green Chilli - 4no.
Onion - 1 medium
Fennel seeds - 1 tsp
Cinnamon Stick - 1"inch
Cloves - 2no.
Ginger - 1 tbsp, chopped
Garlic - 2 cloves
Salt to Taste
Oil for deep frying

Method:

  1. Rinse and soak the chana dal in sufficient water for 2 hours. Reserve 1 tbsp of chana dal before grinding.
  2. Wash the dill weeds under tap water thoroughly. Keep aside in a colander to drain excess water.
  3. Drain the dal and grind with chilli, ginger, garlic and salt as needed to a coarse batter. Do not add water for grinding. The water absorbed by dal is sufficient to grind evenly. Transfer the batter to the bowl. 
  4. Chop the onion, trim the edges of dill weed and chop the sprigs roughly.
  5. Add the chopped onion, dill leaves, feenel seeds and chana dal to the vada batter. Mix well until thoroughly combined. 
  6. Heat oil as needed to deep fry the vadas. Meanwhile wet your palms and get a tbsp of batter between palms to flatten and drop into the hot oil through the edges. This avoids spilling of oil over your hands.
  7. Fry the vadas in batches, do not overcrowd the pan with too many vada, fry first on one side and then on the other, until are crispy and golden browned. 
  8. Drain to the kitchen tissue and serve the dill masala vada with coconut chutney.

Note:

  • Avoid or use less water while grinding the batter. If the batter is too watery the vada would suck more oil.
  • Dried dill weed can be used if fresh weeds are unavailable.
  • Rememeber to grind the batter not too smooth. It should be little grainy.
  • Heat the oil to the rite temparature to deep fry the vada to avoid brittleness.



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Andhra Papulla Podi | Putnala Podi Recipe

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Papulla Podi is a local name for Spiced lentil Powder in AndhraPradesh, India. This is usually served for meal along with rice and ghee. Whenever you step in any Andhra restaurant, you can easily find Papulla Podi + Ghee and Gonkura Pickle in each and every table. It is very popular and at the same time tasty accompaniment with breakfast like Idli, dosa and upma too. I should possibly say it as a versatile podi to use for making koora(dry curry) as a spice powder instead of chilli powder. 


I always stock up fresh podi once in every week to please my tongue for every meal. My daughter loves to enjoy this podi with breakfast and rice, ghee is must. Whenever I travel for a trip I simply carry this podi along with me to make our meal complete with Indian touch. Kids would definitely need such a kind of Maa Ka khana never mind how old they are and how far they are away from home. Isn't it?






Andhra Papulla Podi | Putnala Podi Recipe

Preparation & Cooking Time: 15 minutes
Ingredients:
Split Roasted Gram  / Putnala Pappu - 1 cup
Dry coconut/ Copra - 3-4 pieces
Garlic Cloves - 4no.
Dried Red Chilli -10no.
Salt - 1tsp
Ghee + Oil - 1tbsp
Mustard Seeds - 1tsp
Cumin Seeds - 1 tsp
Curry leaves 2 spring
Asafoetida a pinch

Method:
  1. Dry roast the red chilli until crisp. Cool it.
  2. First blend the red chilli , garlic, coconut piece. Then add the roasted gram, salt and grind again until  smooth powder.
  3. Prepare seasoning with mustard, cumin and curry leaves. Offcourse with a generous pinch of asafoetida/hing. To this aromatic seasoning fry the ground podi for a couple of minutes. 
  4. Store the powder in an air-tight container, this will be good for months.
  5. Serve this podi with  rice and dollop of ghee.
  6. The podi goes well with Indian breakfast like Idli / Dosa.

Notes:
Adjust the red chilli and garlic according to your spice level. Avoid using garlic if u plan to use podi during fasting days.(Amma's Tip)
Adding Copra is optional and is upto individual taste preference. Since it is a dry podi will last for months. Store it in a freezer section to retain freshness. Making fresh podi once in a month is much preferable.


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Samba Godhuma Ravai Vegetable Upma | Samba Wheat Rava Upma Recipe

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Upma, an excellent and comforting South Indian snack recipe. It is often prepared for breakfast using semolina, rice rava, aval and vermicelli.  For me personlly upma is a weird food but my Hus loves upma a lot. But I accept making upma is a quick and handy suggestion after a hectic day out. I make any variety of upma once in a week for dinner when I have no idli/dosa batter or running out of dinner ideas.

Upma using samba rava is highly healthy and nutritional too. Adding good amount of colourful vegetables provides added benefits.For instant try the healthier version of upma from routine. Serve the hot upma with chutney along with lemon wedges.


Samba Godhuma Ravai Vegetable Upma Recipe

Preparation & Cooking Time : 30 Minutes

Yield : serves 3

Ingredients:

Broken Wheat Rava / Samba Godhuma Rava - 1 Cup
Water - 2 cups
Carrot - 1/4 cup, cubed
Frozen Green Peas - 1/4 cup
Peeled Potato Cubes - 1/4 cup
Green Chilli - 2, slit lengthwise
Ginger - 1 tsp, finely chopped
Onion - 1,medium finely chopped
Salt to taste
Oil - 1.5 tbsp
Mustard Seeds - 1tsp
Cumin Seeds - 1/2 tsp
Dried Red Chilli - 1
Curry Leaves - 1 spring
Asafoetida/ Hing a pinch

Method:

  1. Spread the rava in a tray and clean it thoroughly to remove husk or any stones. Roast the rava in a dry fry pan until aromatic. Remove from flame and cool it.
  2. Heat the oil in a pan. Add the mustard, cumin, broken red chilli, hing and curry leaves. Stir for a minute. Add the onion, ginger and green chilli, saute till the onion turns translucent.
  3. Add the peas, carrot, potato and salt as needed. Saute for 4-5 minutes.
  4. Add 2 cups of water and increase the flame. When the water starts bubbling add the rava slowly and combine well using spatula. Unlike semolina this samba rava doesnot form lumps, so no need to worry while pouring the rava.
  5. Now simmer the flame and cover with lid. Let it cook for 20 minutes or until cooked soft.
  6. Squeeze a juice of lemon n garnish with coriander and serve hot with chutney.

Note:

You can add any other vegetables of your choice.
If you are gonna pack upma for lunch box add 1/2 a cup of extra water to retain upma soft until you eat.
Add a cup of chopped tomato while cooking upma to add tangy flavour for lemon if you wish.



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Vazhakkai Curry | Ezcookbook

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Plantain curry brings forth an interesting vegetable recipe that is prepared with raw plantain or banana. When really tired of cooking and wants to eat something which gets prepared fast as super spicy, tangy and delicious in a perfect south-Indian style of home  food......try this.
The plantains are steam cooked and then cooked with onion, tomato and spice powders. A perfect dry curry to go with hot rice. The same recipe can be followed to try with other vegetables in place of plantain. A good recipe to try for beginners....

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DIY Salt & Pepper Popcorn Recipe on stove top

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Movies are incomplete without a bag of popcorn and favourite drink. Having handful of popcorn is just not enough, am I rite?  This popcorn is simple and very basic recipe to make variations at the same time very tasty too. The amount of salt and pepper to add is very much down to personal taste. Making your own popcorns are much healthy and economical as  compare to store-bought one. This stove top method is much better than microwave version as almost all the kernels popped perfectly. This dried corn kernels are readily available in all super markets.

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Baked Cheese Corn Balls

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Cheese Balls is a creamy cheesy golden balls which makes a perfect healthy starter for all age groups. Its crunchy yet soft centred texture makes it so yummy that it will just melt in mouth along with cheese. There are so many recipes to make cheese corn balls with different ingredients and spices along with two main ingredients. But I used minimum ingredients and instead of frying I baked it. It tasted absolutely delicious. Try this easy recipe to make Baked Cheese Corn Balls.
 

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