Sunday, December 20, 2009

Bread-Dahi Vada



Bread : 1 pkg
Curd : 500 ml
Salt : to taste
Green chillies : 8 chopped
Coriander Leaves: few chopped
Turmeric: 1/2 tsp
Cumin seeds: 1tsp
Mustard seeds: 1 tsp
Red chillies: 2 long
Ginger : small piece chopped
Oil : to deep fry


Soak bread slices in water for few seconds, remove and squeeze all the water. 

Make balls from this in the shape of cutlet or vada and fry in hot oil until golden brown.
Dip these fried bread vada in salt water for few seconds again. Remove and lightly squeeze all the water. Place them in a bowl.
Beat curd well without any lumps in it. To this, add chopped coriander leaves,  salt and mix well.

Now take little oil in a pan and heat it for seasoning, add mustard seeds, cumin seeds, red and green chillies, ginger pieces, turmeric and fry. Add this seasoning to the curd mixture.
Pour this curd mixture over the vadas.


Saturday, December 19, 2009

Sweet with China Grass


China Grass : 1 packet
Boiled water: 1 cup
Whole milk : 1/2 liter or 2 cups
Sugar : 1 1/4 cup (use rice cup)


Soak china grass in boiling water to make it soft and drain of the water. 
Boil milk, add sugar and china grass to the milk and keep stirring until china grass gets completed dissolves in the milk. Make sure it is completely dissolved.
Transfer this milk to a tray or pan and let cool. 
Cut into desired shapes and store in the refrigerator. 

Tastes good when chilled.

For best results use whole milk.


Tuesday, December 15, 2009

Chegodilu for Indian Cooking Challenge

Ingredients :

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
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,  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.