Chegodilu for ICC

For this month’s Indian Cooking Challenge Srivalli chose Chegodi which is a yummy fried Andhra snack that I’ve never made at home before. I don’t recall my mom making them either, but I know it is a time consuming process and never dared to try it myself. But when Srivalli picked it for this month’s ICC, I was excited to make, so we can have freshly made home-made chegodilu. They turned out crunchy and delicious.

Here’s the recipe from Valli that I used:

Ingredients:
Rice Flour - 1 cup
Water - 1 cup
Split Yellow Moong dal / Pesara pappu / Mung Dal / Pasiparuppu - 1 1/2tbsp
Cumin Seeds - 1 tsp
Sesame Seeds - 1 tsp
Chili powder - 1 tsp
Ghee or oil - 1 tbsp
Salt to taste
Oil for deep frying

Method:

• To make 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. 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 Chegodi: Heat a pan with oil, enough to fry 3 -4 at time,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 chegodis in batches of 4 -5. The flame has to be on high until the chegodis come up to the surface, then lower the flame to medium and cook till you get a golden color on the chegodis.
• When the chegodis 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 chegodis to golden color and also to be cooked evenly. Only this way you get crispy chegodis. These should not be cooked on low flame as they will absorb more oil and can turn soggy also at times.

Zucchini Soup

Did you ever have to fight with your 2 year old for anything? I did, this morning with my 2 year old to have him put on a heavier winter jacket, but he wanted his lightweight hoodie. I was pleading, begging, coercing, even threatening him to wear the jacket, but he did not budge, he was crying but he wouldn’t do it.. At the end of it I was totally exhausted and upset and wasn’t sure how and when he got this stubborn. I guess its part of growing up. After getting to work, I was talking to my manager about what happened and she mentioned about her 12 year old son who wears only sweat shirts to school and doesn’t want to wear a jacket. I thought to myself this fight is going to go on for a very long time – though in different ways, I guess I’ve to start getting used to it.

Coming to today’s recipe, I had zucchini soup in a restaurant called Crisp in NYC and really loved it. It’s a very simple dish with just zucchini, onion, herbs & broth-very flavorful and healthy too. I used sage to flavor the soup, but feel free to use any herb you have on hand.

Ingredients:
Zucchini – 2 medium, peeled and chopped
Onion -1 small, chopped
Garlic – 2 cloves, minced
Vegetable broth – 2 cups
Milk – ¼cup (optional)
Sage – 2tbsp, finely chopped
Salt & Pepper – to taste

Method:

• Heat 1tbsp oil in a saucepan; add garlic & onions and cook till the onions are translucent, about 5-6 minutes.
  
• Add zucchini; cover and cook for 5 minutes till they are slightly tender.
  
• Add sage & broth; bring to a boil; lower the heat and simmer till the veggie is completely cooked, this shouldn’t take more than 10 minutes. Season with salt & pepper.
  
• You can add milk and simmer for another 3 minutes at this stage to make the soup a little creamy, I added 2% milk.
  
• Use an immersion blender and puree the soup to the consistency of your liking, I left it a little chunky (or use the blender instead). Serve hot with some bread and salad.
  

I served with spinach-pepper quiche & crescent rolls (Pillsbury brand-love the dough boy). This soup is of to Harini (Sunshinemom) @ Tumyum Treats who’s hosting this month’s Monthly Mingle-Soups, an event started by Meeta @ Whats for Lunch Honey.

Quinoa Pulihora (Lemon Quinoa)

After seeing a huge number of Indianized recipes made with Quinoa by the talented chefs at A2Zvegetariancuisine. I thought of making this nimmakaya pulihora or lemon quinoa. I’m extremely happy to say that the end result was awesome. I enjoyed it thoroughly for lunch, it’s a very filling and yummy dish.

Pic updated March 2013.

Ingredients:
Quinoa – 1 cup
Roasted peanuts – 2tbsp
Chana dal – 1tsp
Urad dal – 1tsp
Mustard seeds – 1tsp
Hing – ¼tsp
Curry leaves – 6-8
Dry Red Chilies – 2
Green chilies – 2, slit vertically
Turmeric – ½ tsp
Lemon/ Lime juice – 2tbsp or more to taste
Salt – to taste

Method:

• Cook quinoa according to package directions; 1 cup quinoa to 2 cups water. Add turmeric, 1tsp oil & salt to cooked quinoa, gently toss and set aside to cool.
• In a small saucepan, heat 2tsp oil and add the tempering ingredients: chana dal, urad dal, mustard seeds, red chilies, hing and curry leaves. Once the seeds start to splutter add the roasted peanuts and green chilies, sauté for a minute and add this to cooked quinoa.
• Squeeze the lemon juice and gently mix to combine all the ingredients, make sure not to make quinoa mushy. Enjoy with a dollop of yogurt.

Masala Naan Pizza

I usually keep store-bought naans for impromptu guests and lazy weeknight dinners. All I need to make is a curry and dinner is served. But these naans are also great as pizza bases and also to make paninis. So with the masala naans I had on hand, I made these pizzas, very quick and filling.

Ingredients:
Naans – 2

Pizza sauce – ¼ cup, homemade or store- bought, I used Bertolli Tomato-Basil pasta sauce

For the topping:
Onion – 2 tbsp chopped
Peppers – ¼ cup chopped
Frozen chopped Spinach – ¼ cup thawed
Mozzarella cheese & Feta Cheese

Method:

• Toppings can be placed raw and baked for a crunchy pizza or can be sautéed in 2tsp oil till cooked through and then baked on the pizza. I did the latter, I sautéed all my toppings with 1 minced garlic clove.
• To make the pizza: Place naans on a foil lined baking pan; spread the tomato sauce; add the toppings and mozzarella cheese & feta cheese. Bake in a 400°F oven for 8-10 minutes or until the cheese has melted. I made another pizza with just the tomato sauce, mozzarella & feta cheeses.