Tuesday, December 15, 2009

Chegodilu for ICC


Rice flour - 3/4 cupAll purpose flour/ Maida - 1/4 cup
Ghee - 2 tbsp
Ajwain - 1/4 tsp
Red chilli powder - 1/4 tsp
Turmeric really a pinch
Salt as per taste
Oil to deep fry

1. Boil 1 cup water in a bowl, add salt to it.
2. When the water starts boiling, remove from stove, add ajwain, red chilli powder, turmeric and flours. Stir with a ladle to make sure it is mixed well. Pour ghee on it and cover. Once it cools, knead it to form smooth dough.
3. Pinch out small balls of dough and roll them like threads between your palm, bring the ends together to form into small rings
4. Fry them in hot oil til they turn golden in colour. You can follow the same procedure as the first recipe.

5. 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.
6. 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.

Thursday, November 12, 2009

Pesaravakayi ( Moong Dal Mango Pickle)

Thank you Viji ( My Cooking Experiments ) for these awards. I'm very excited to share

Source : Grand Mother

2 Cups of Grated Mango
1/2 Cup Moong Dal
1/4 Cup of Red Chili Powder
1/4 Cup of Salt
1/2 Cup Oil

How to make ????
1. Heat a pan add Moog Dal and dry fry them till they turn light brown. (Will get a nice aroma when it is done). Grind it to rough powder or fine powder as you wish.
2. Now take a bowl add Grated Mango, Moong Dal Powder, Red Chili Powder and Salt. Mix them and add the oil. Keep it aside for 1hr before serving so the pickle sets well.

* Serve with hot Rice and Ghee.
* You can use Mango pieces on behalf of Grated Mango.

Tuesday, November 10, 2009

Spicy Fiery Chutneys Round Up is Here.....

I once again want to thank everyone who participated in my first event and make it successful.I received many recipes which I tried in the last few days for my daily lunch menu. Please let me know if I missed any of your recipes in round up.

Round up is here....

Four Season Chutneys (Pumpkin N Carrot, Peanut, Mint N Cilantro, Tomato) Curry fromCool Lassi(e)
Orange chutney from Indu Srinivasan

Tulsi chutney from Indu Srinivasan
Raw mango chutney from Indu Srinivasan

Hot chilly chutneys from Nivedita Thadani of Nivedita's Kitchen

Dosavakaya from Raje of Veggie Haven