Sabudana/ Sago Muruku- March ICC challenge

I was very glad to read the March ICC challenge,  thrown on us by Srivalli as it was a savory. S has been asking me to make some crispy for the past few days and I had been very conveniently postponing or rather avoiding frying. So in my heart of hearts I was delighted that I will fry something for him and make him happy.

I am also sorry friends that I am not posting regularly and not even able to blog hop. Blogging has taken a back seat right now and I am sure in a few days I will be able to blog more effortlessly..fingers crossed!!!

Coming to the recipe, when I read the recipe it sounded simple to make and gladly I had all ingredients at home. My only worry was with the sago that it should turn out soft after soaking, as I have had bad experience with it while making the vada. They can be very dangerous if they burst. So just prayed that things turn out well!!

Though I had a doubt that I may not be able to shape them properly and they will break off in between. Since the sago had soaked well  I ensured that I could crush it with my fingers as much as possible while mixing and kneading, this definitely helped and I got perfect shaped Muruku. Gladly they turned out very well and every body liked it. They are crispy and tasty and perfect as an evening snack. We all loved it. Thanks Srivalli for the recipe. It is a keeper.

Ingredients

2 cups rice flour

1/2 cup besan

1/2 cup roasted gram flour

1/2 cup Sago/ Sabudana

1/4 cup curds + 1/2 cup water to make buttermilk

salt to taste

2 tsp chili pwd

50 gms hot oil for shortening/ about 3 tbsp of oil

and oil for deep frying

Method

Soak the sago in buttermilk for about 3-4 hrs, till they are soft. I  covered the sago with enough buttermilk just to cover it, so I did not make a watery butter milk. This is a very important step as it’s crucial that the sago is well soaked else there are chances of it’s bursting while frying.

Mix all the flours, salt and chili pwd. Pour in the hot oil and rub it on the flours. Now gradually add the soaked sago and knead well using water to get a Chapati dough consistency.

Take the machine to make Chakali/Muruku and use the star shaped disc to make these crispies. Grease the machine well and put the dough in it and close the machine as per the instructions.

Heat the oil and using the machine make the murukus. I made the muruku on plate and then using spoon or ladle transferred into oil. Fry on a medium flame till golden in colour.

Remove on an absorbent paper to remove excess oil.

Cool and store in an air tight container if you are still left with some before they vanish from the plate.

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Indian Cooking Challenge- Chegodelu/Chekodelu

For this month’s ICC challenge we were asked to make a savory from Andhrapradesh ‘THE CHEGODELU’. I wanted to make this in the beginning of the month, but I was advised to stay away from frying and fumes because of severe congestion in the chest which ultimately got diagnosed as Pneumonia. Gladly I could just squeeze in today, the last day of ICC when I am supposed to post, to make these cuties.

We were given two recipes, I used the first one.I had read the recipe when it was announced and did not find it too complicated to try.. as now I have a better hand in making the ‘Ukad’ with rice flour i.e to make a dough by steam cooking method. The chegodelu’s are  a little time consuming but worth all the effort. They are nicely crispy and tasty too. As a type this post I have already laid my hand on these and finished a few, I hope I can keep a few for everyone to try…

Recipe by Srivalli
Ingredients Needed:
Rice Flour - 1 cup
Water - 1 cup
Split Yellow Moong dal - 2 tblsp
Cumin Seeds - 1 tsp
Sesame Seeds - 1 tsp
Chili powder - 1 tsp
Ghee or oil - 1 tblsp, Salt to taste
Oil for deep frying

Method to prepare the Chegodelu
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. It’s always better to have a little less water while making the dough than having excess water.

Once the dough is cool, add chili powder, sesame seeds, cumin seeds and mix well. Knead till you get a smooth dough. Adjust the salt and spice depending on your preference. I needed to add a little water to make a smooth dough. The best way is to take small portions and knead them well, if required use water.

Grease your fingers and pinch out a  small ball (size of a large marble) and roll it on flat, clean  surface to  a rope of about 2-1/2 – 3 inches length.

Bring the two ends to together and press to form a rope. Ensure the ends are firmly 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.

Frying the Chekodelu

Heat a pan with oil, enough to fry 7-8 at a time (I have tried to save my time).  The temperature should not be smoking hot.Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chekodelus  in batches of 7-8. The flame has to be on high until the chekodelus come up to the surface, then lower the flame to medium and cook till you get a golden colour on the chekodelus.

When the chekodelus 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 chekodelus to golden colour and also to be cooked evenly. Only this way you get crispy chekodelus. These should not be cooked on low flame as they will absorb more oil and can turn soggy also at times.

Variation:   Instead of Cumin and Sesame seeds, 1 tsp of Ajwain or Omam can be used along with chili powder.

I added a little asafetida to mine.

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Indian Cooking Challenge-August, Festival Special

Hi! Everyone. I had almost decided not to participate in the challenge this month. I had missed my Ganesh Puja this year because of the unwelcomed Viral fever and then by the time I started  recuperating, I was attacked by dehydration. These few days had been a nightmare…nevertheless I just motivated myself to make one recipe , but then I remembered we had to make two or more. …I don’t like Valli for that…just kidding, more self motivation and I was ready for it.

Eversince the ICC was announced I wanted to make the Modak as I had never tried the steam version. Ukadiche Modak a traditional recipe from Maharashtra(Steamed Modak) have to be mastered, and people take years to learn to make the right  textured Ukad (steamed dough). I must thanks Mints that she shared her recipe with us. I was desperate to try it, and I must say for the first time, the Ukad was not bad.

The other recipe I wanted to try was Churma Laddoo as I just love them and had not tried them either. Thanks Lata for sharing the recipe.

Ingredients For The Modak
For The  Stuffing -
2 cups freshly grated coconut (can use frozen unsweetened coconut)
1 cup gur/jaggery (grated)
1 tbsp poppy seeds
1 tsp cardamom powder
one pinch nutmeg (optional)
2 tbsp water (mom uses milk)
For The Cover - Ukad 1 cup rice flour
1.25 cup water
pinch of salt
1 tbsp oil
Preparation for Stuffing -
Roast poppy seeds in a small skillet and let it cool down. Grind it coarsely and keep it aside.
In a heavy bottom kadhai mix all the ingredients for stuffing except poppy seed powder and let it sit for 15 min. Now start heating the mixture over medium heat. In about 10-12 minutes, the mixture starts boiling and stuffing will turn yellowish brown and will be sticky. Take the kadhai off the heat, add poppy seeds powder and mix well. Set it aside to cool down. I personally like the stuffing (saran) made with sugar which I will try later.

Method for Cover -
Take vessel that has tight fitting cover. Start boiling water in that vessel, add salt and oil. When water starts boiling, lower the heat and slowely add rice flour. Please do now dump everything at once. Start mixing vigourously with a heavy spoon. Now close the lid and cook it with  steam for 2-3 minutes and then put it off heat.
Let the covered pot cool down for 15 minutes or so. Then use water and oil and knead the dough properly for about 10 mins.. Do not use water excessively.
The dough  will   be warm so be careful and use cold water to keep your hands from burning but do not use too much water. If you think the dough is little sticky,  add 1-2 tbsp maida to it and make the dough.

Making  Ukadiche Modak (Final Product) -

Start boiling water in a large vessel that can fit a steamer. I used normal pressure cooker pans and just greased them.In the pressure cooker put enough water but it should not enter inside the pan.

Make about 20 balls of the dough and 20 parts of the stuffing. Start making small puri with the dough ball on a oiled paper/aluminum foil( I used my hands to make the puri). Keep one part of stuffing in the middle of the puri and gather the puri gently to make shape like modak. You will have to handle the dough very gently. Follow the step to make remaining modaks. Now dip each modak in cold water and put it in the steamer. Keep them at some distance so that they do not stick to each other.

Put the steamer on boiling water and cover it. Let the modaks steam for 20 minutes on medium to high heat. Take the steamer off the vessel and let it sit for 5 minutes before removing moodaks from steamer.

I served the Modaks with Ghee but it can be served with coconut milk also.

Churma Laddu From Tarla dalal Shared by Lata
Making Time : 45 mins.
Preparation Time : 15 mins.
Makes 10 laddus.
Ingredients 1 1/2 cups (200 grams) whole wheat flour (gehun ka atta), coarsely ground
or
1 1/4 cups normal wheat flour + 4 tbsp semolina ( I used this method)
1/4 cup grated dry coconut (copra)
2 tablespoons sesame seeds (til)
3/4 cup (150 grams) jaggery , grated
2 tablespoons ghee
Other ingredients
ghee for deep frying
poppy seeds (khus khus) for coating the laddus

Method 1.Make a stiff dough of the whole wheat flour using 1/2 cup of water. Knead very well.
2.Divide the dough into 8 equal portions.
3.Shape the portions into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.

4.Heat ghee in a large kadhai and deep fry the dough portions on a very slow flame for approximately 25 to 30 minutes until they are golden brown in colour.
5.Drain on absorbent paper and allow them to cool.

6.Pound in a mortar and pestle to coarse pieces. Grind the pieces further in a food processor to get a fine powder (churma).
7.Heat 1 tablespoon of ghee in a pan, add the grated coconut and sesame seeds and saute for about 2 minutes. Remove and keep aside.

8.Heat the jaggery with the remaining tablespoon of ghee and 1 tablespoon of water on a medium flame till the jaggery dissolves. Cool slightly.
9.Mix the ground churma, coconut and sesame seeds with the melted jaggery.
10.Allow the mixture to cool slightly.
11.Divide into 10 portions and shape into rounds. Roll each laddu in poppy seeds.
*If you feel the mixture is very dry used hand dipped in milk to make the laddoos.
12.Store the laddus in an air-tight container.
Both the recipes turned out well for the First time try..I just hope that, I am not the last person to post it as I made everything today only.

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Khaman Dhokla- Indian Cooking Challenge

This is my first month of Indian cooking Challenge and the second event of ICC started by Srivalli of cooking4allseasons. I am all set to try out our traditional Indian recipes each month. This month’s challenge was Khaman Dhokla.

Khaman Dhokla is a traditional delicacy from the region of Kutch in Gujarat. It is a steamed salty cake made from chick pea flour.

I have earlier made instant Dhokla a lot of times which can be made in a jiffy. This method of making Dhokla which was given to us required an hour of standing. It is flavored with ginger and green chillies adding more flavors to the Dhokla.

The method of cooking is steaming and needs very little oil only for the tempering, making it a healthy and light snack to eat. I made the Dhokla in the evening and saved it for the next day school lunch boxes as both the sons are very fond of the Dhokla. The Dhokla turned out to be soft and moist. One should be careful about the texture of the Dhokla as the dry Dhokla gets stuck in the throat and is difficult to eat.

I followed the entire method and ingredients as mentioned by Srivalli. I made only two simple changes 1. I added asafoetida in the Dhokla as its good for digestion, especially if it’s chickpea flour and plus it gives a good flavour 2. I added about half cup of water to my tempering instead of the 3 spoons mentioned as I have been doing it earlier also and I knew this will keep the Dhokla very moist.

Ingredients
For Batter:
Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 tsp and Salt to taste
1/4 tsp asafoetida

For seasoning to be mixed to the batter (to be added just before cooking)

Oil - 1 tbsp

Turmeric a pinch

Green Chili paste - 3 long (as per taste)

Ginger – 1 tbsp grated

Sugar - 1 tsp

Citric acid – 1/4 tsp

Eno - 1 packet/ 1 tsp (green colour fruit lime) + sprinkle or dust few bits on the plate

For tempering

1 –2 tsp Sesame seeds
2 tsp Mustard Seeds
Few Curry leaves
2-3 tbsp Coriander leaves
3-4 green chilies sliced
1/2 cup water
and 3 tbsp oil

Method

• Mix first 1/2 cup curds with 1/2 water. To this add the chickpea flour and mix well to get a lump less batter, the consistency should be of Idli batter i.e more of dropping not pouring consistency. Slowly add more water if needed else, asafoetida and soda. Keep it aside to rise for 1 hour.
• If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming. I used the cooker containers.
• To the batter mix in the citric acid, oil, salt, sugar, green chili , ginger paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.

• Put the pressure cooker on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save a little of Eno for dusting on the plate), mix gently, you will see bubbles coming out.
• Grease the plate/container. Dust or sprinkle the plate with Eno. Then immediately pour the batter to the container. Place the container carefully inside the pressure pan and cover with lid. You need not use the weight/whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.
• After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it cool down for about 4-5 mins.
• In a pan heat oil add mustard, sesame, sliced green chilies and curry leaves. In another container boil 1/2 cup water and pour this to the oil and cover the pan immediately and switch off the flame.
• Cut the Dhokla into diamond shape in the container.
• Pour this tempering on the cut Dhokla and garnish with chopped coriander. I avoided adding coconut as the temperature here is really high and coconut gets spoilt easily.
• Serve with sauce or green chutney.

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