Chegodilu / Chekodi / Ring Murukku /Crispy Rice Flour Ring

For the final day of regional recipes from Andhra cuisine for Blogging Marathon is chegolidu aka chekodi.
I enjoy these crispy rings whenever my friend and her mom makes.I never made it myself and tried it for the first time with my friend's instruction.
Its a perfect munching snack along with a cup of tea.As we heve the habit of  accompaning some murukku or mixture with our sambar rice,we had it with our meal.

                                                                      

                                                                                              Chegodilu/Chekodi

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   Basic Information

   Preparation time 35 minutes

   Soaking time 30 minutes
   Cooking time 20 minutes

   Makes 45-50 (medium size)

    

   Ingredients

  

Ingredient	Quantity
Rice flour/arisi maavu	1 cup
Yellow moong Dhal/paasiparuppu	1 tbs
Red chilly powder	1 tsp
Butter/vennai	2 tsp
Cumin seeds/jeeragam	1 tsp
Salt	1 tsp
Oil	for frying

 

   

    Method 

• Soak the dhal in water for 30 minutes.Heat a pan with a cup of water and to this add cumin seeds,soaked moong dhal,salt,red chilly powder and butter.Let it come to a boil.When the water is boiling add the rice flour and mix it well with a ladle or spatula.Once the water is absorbed,put off the flame and cover it.Let it come to a luke warm.

• Now take the dough on a plate and  gently knead the dough to make it smoother.Keep it covered.Grease the palms with oil if needed and take a pinch of small gooseberry size of dough.Roll it on a rolling board with the palms to make a rope and join the ends to make a ring.

• Make it similar way for one batch and arrange the rings on a plate.Heat the oil in a pan and once it becomes hot drop in the rings.Fry it in a medium flame till it becomes golden and crispy.Drain it on a paper towel and let it cool down completely.

• Store it in an air tight container.

• Cook it in a medium flame to cook it evenly and crispy.
• Make the rope not too thick or thin.
• Join the ends and press it gently so that the joined ends won't separate while frying.
• Make the rings for each batch and fry it,if its dried it may get cracked.
• If you feel the dough is too thick and crumbly,sprinkle some hot water and knead the dough.

Sumber http://www.naliniscooking.com

Dibba Roti /Minnapa Roti

Coming to the second day of Blogging Marathon #60,I am sharing an authentic recipe,Dibba Roti.
Dibba Roti is a thick pancake made with ground rice and urad dha,resembles idly in texture but looks like uthappam.
Traditionally dibba roti is made in a deep bottomed heavy pan.The batter is covered and slow cooked then flip to the other side to cook.
As I don't have any heavy deep pan,used my appam pan.It came out with a crispy outer and the inside was soft like idly.
Originally the recipe is made with idly rava(broken rice) but here I used the regular raw rice.So it needs to be ground to a bit coarse paste.
Dibba roti tastes awesome with any kind of chutney and we had it with nalla karam podi.

                                                                      

                                                                                                   Dibba Roti

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   Basic Information

   Recipe Source  Spicing your life

   Preparation time 35-40 minutes

   Fermentation time 2-3 hours
   Cooking time 15-18 minutes

   Makes 2 

    

   Ingredients

  

Ingredient	Quantity
Raw Rice/pacharaisi	1 cup
Urad Dhal/uluthamparuppu	1 cup
Green Chilly/pachamilagai	2(finely chopped)
Curry leaves/karivepillai	1 sprig(roughly chopped)
Cumin seeds/jeeragam	11/2 tsp
Salt	1 tsp
Oil	4 tbs

 

   

    Method 

• Soak the rice and dhal separately for 3-4 hours.Grind the urad dhal to a fine paste and remove it.Now grind the rice to a bit coarse paste.Mix the rice and dhal,add the salt and mix it thoroughly.Keep it on the counter for 2-3 hours.

• Now to the batter add in chopped green chilly,cumin seeds and curry leaves.Mix it well and the batter should be thick not runny.

• Heat a pan with 2 tbs of oil and pour around 3-4 ladle full of batter.The thickness should be around 1 inch,no need to spread the batter.

• Cook it covered in a medium flame for 4-5 minutes.Then gently flip it to the other side and cook it for another 3-4 minutes in a medium flame.

• Once the flipped side turns golden then remove it from the pan.

• Serve it with chutney and spice powder.

• Cook it in a medium flame.
• The amount of curry leaves and green chilly can be increased according to personal preference. 
• Grind the rice to a bit grainy to get a nice texture..

Enjoy........................

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #60.

Sumber http://www.naliniscooking.com

Nalla Karam Podi/Nalla Karam

We entered the brand new year,also I joined the Blogging Marathon after a short break.We are entering the 60th edition and for this week I chose to share Regional recipes.
When I was going through my cook books to choose some recipes for the theme,this powder caught my attention.So decided to share some Andhra recipes which I noted down from a good friend of mine,long time back.Her mom is an amazing cook and cooks for a large crowd in no time.When she was here I noted down some of her signature recipes such as spicy pickle and powders.
Andhra  cuisine is famous for its pickles and powders also she introduced me this nall karam podi.This powder can be mixed with rice and eaten,also be used as an accompaniment for idly and dosa,topped with sesame oil or ghee like idly podi.
The taste of this powder is entirely different from the regular idly podi.As this podi uses tamarind and coriander seeds curry leaves,it has got a very nice tangy taste and flavor.Off to the recipe............................

                                                                      

                                                                                         Nalla Karam Podi

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10-12 minutes

   Makes 11/2 cups

    

   Ingredients

  

Ingredient	Quantity
Dried red chilly/varamilagai	22-25
Coriander seeds/Dhaniya	1/3 cup
Channa dhal/kadala paruppu	1 tbs
Urad dhal/uluthamparuppu	2 tbs
Cumin seeds/jeeragam	2 tsp
Curry leaves/karivepillai	3-5 sprigs
Tamarind/puli	small lemon size or 20 gms
Garlic/poondu	3-4 fat cloves(crushed)
Salt	11/4-11/2 tsp
Oil	2-3 tsp

 

   

    Method 

• Heat the pan 1/2 tsp of oil and fry the red chillies for couple of minutes,remove it.In the same pan add around 1/2 tsp of oil and roast the coriander seeds till it becomes golden and crispy.Remove it and keep it.

• Now again add another 1/2 tsp of oil and fry the dhals in a medium flame till the color changes and slightly golden.Once the dhals become nice and crisp remove it.Fry in the cumin seeds and curry leaves in 1/2 tsp of oil,till the curry leaves turned crisp.Remove it from the keep it.

• Now fry the tamarind in the pan without adding any oil.Once the tamarind becomes soft remove it.Now add in the crushed garlic in the pan and fry it for a minute and remove it.Let all the ingredients get cool down.

• After cooling grind the red chillies,coriander seeds,and tamarind to bit coarse powder.Now add in the curry leaves,cumin seeds,dhals,garlic and grind it.Now add in the salt and give it a pulse.

• Store it in an air tight container.

• Roast the ingredients in a medium flame.
• The amount of curry leaves can be increased according to personal preference. 
• The powder needs to be in a bit coarser side,so grind it accordingly.

Enjoy...........................

Sumber http://www.naliniscooking.com

Dilkush/Sweetened Stuffed Pastry

2015 is going to an end,I wanted to end the Bake-A-Thon series and this year with a sweet note.So tried this simple Dilkush.
Dilkush is a popular snack available in most of the bakeries and college canteen in South India.Two varieties are available in the bakery one is with the puff pastry and another one is made with the yeasted bread dough.
Already I have shared a version of Thengai Bun so tried this one with the puff pastry.Here I made two dilkush,for the first one I rolled the dough slightly thinner,so the output was flaky.Whereas the other is comparatively thicker dough,so it got a nice crust.Off to the recipe........................

                                                                      

                                                                                Dilkush/Sweetned Stuffed Pastry

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   Basic Information

   Preparation time 30 minutes
   Cooking time 25-27 minutes

   Makes 2

    

   Ingredients

  

Ingredient	Quantity
Puff pastry	1/2 sheet
Tutty frutty	1/4 cup
Desiccated coconut or  grated coconut	1/2 cup
Sugar(white or brown)	3 tbs
Cashews/mundiri(broken)	2 tbs
Raisins	1 tbs
Cardamom powder/ellaki	1/8 tsp
Ghee/nei	1 tsp
Butter or milk or fresh cream	1 tbs(for brushing

 

   

    Method 

• Heat the pan with ghee and fry the cashews,then add the grated coconut/desiccated coconut and sugar,give it a mix.Sprinkle a tbs of water,let the sugar melts.Add in the raisins and tutty frutty,cardamom powder.Mix it well till everything blends well.Put off the flame,let it cool down.

•  Thaw the puff pastry.Now take the pastry sheet on a rolling board,if needed dust with some flour.Using a rolling pin,roll the pastry sheet to 1/2 cm thickness.Use a cutter or lid cut the flatten dough to 9 inch and 8 inch circle.

• Keep half of the stuffing in the 9 inch circle and cover the stuffing with the 8 inch circle..Seal the edges and pinch the excess dough as shown.

• Use water if needed to seal.Keep it on a baking tray and brush it with butter or cream.Preheat the oven at 375 F and bake it for 25-27 minutes or till it gets a nice golden crust.

• Slice it and serve.

Enjoy..................................

Bake-a-thon 2015 

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Rose Shape Stuffed Rolls/Rose Rolls

Today's recipe is a cute looking rose shape dinner roll,stuffed with paneer masala.I wanted to make these rose shaped rolls for April Mega Marathon.But due to various other reasons I couldn't bake it.
My son has been asking a while for some kind of savory stuffed bun,so tried the rose shaped roll stuffed with paneer masala.Here I used wheat flour along with bread flour,the rolls came out very well.The rolls were slightly bigger after the second raise and size of the rolls were as I expected.

                                                                      

                                                                                     Rose Shape Stuffed Roll

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   Basic Information

   Preparation time 30-35 minutes
   Proofing time 2 hours

   Cooking time 25-27 minutes

   Makes 6 rolls

    

   Ingredients

  

Ingredient	Quantity
Bread Flour or all purpose flour	1 cup+1 tbs for dusting
Wheat flour/gothumai maavu	1/2 cup
Instant yeast	1.25 tsp
Unsalted butter/vennai (room temperature)	1 tbs
Olive oil/neutral oil	2 tbs
Salt	3/4 tsp
Luke warm milk	1/4 cup
Water	1/4 cup
Butter or milk or fresh cream	1 tbs(for brushing

 For the Stuffing

Ingredient	Quantity
Paneer/cottage cheese	1 cup (crumbled)
Onion(finely chopped)	1 (small size)
Ginger/inji	1 tsp(grated)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milgai podi	1/2 tsp
Coriander powder/dhaniya podi	1/2 tsp
Garam masala powder	1/4 tsp
Salt	1/2 tsp
Coriander leaves	1 tbs(finely chopped)

   

    Method 

• Take all bread flour,wheat flour,instant yeast,salt,butter and oil in a bowl.Mix it well and make a well at the center.To this add the lukewarm milk and mix it to a dough. 

•  Knead the dough on a floured surface for 5-7 minutes and keep it in a warm place.Let the dough raise and double in size.

• Meanwhile prepare the stuffing, heat the oil in a pan and crackle the cumin seeds and add the grated ginger.Add in the finely chopped onion and saute it till translucent.Now add in the spice powders and salt,give it a mix.

• Add in the crumbled paneer and mix it well till everything gets blend well.add the chopped coriander and put off the flame.Mix it well and keep it aside.

• Now take the dough and punch it well,divide the dough into 6 equal portions.On a floured surface roll a portion to a 3-4 inch disc.Made 4 slits on four sides as shown.

• Keep a generous amount of stuffing and take one section and cover the side of the stuffing.Then take the another section which is opposite to the first section and cover the stuffing as shown and slightly pinch the dough to seal it.

• Now cover the stuffing with the rest of the two sections and pinch the dough to seal it properly.Arrange it on a lined baking tray.

• Brush the rolls with butter and keep it in the warm place for 10-15 minutes.Preheat the oven at 375F and bake the rolls for 25 minutes or till it gets a nice golden color.Remove it and brush it with butter if needed.

• Serve it warm.

• While covering each section,pinch it well so that the dough won't separate while baking.
• Any kind of stuffing can be used.. 
• If you want make a smaller roll,take smaller size dough and roll it slightly thin.

Enjoy......................

Bake-a-thon 2015 

An InLinkz Link-up

Sumber http://www.naliniscooking.com