BM #104 Day 15 - 

Chegodilu are a classic kind of Jar snacks which we enjoyed during our growing up years. These were made as part of festival snacks or during summer vacation. 

These kind of snacks were our go-to snacks before the eating out / street food concept caught on. Elders at home would team up and the kitchen would be fully occupied by each one of them working on a section of dough or frying them in oil and we kids were not allowed to peep into the kitchen. 

Occasionally one of them would sneak out a plate of these goodies for the kids who would be otherwise busy playing or sitting right outside the kitchen savoring the delicious aroma. Those were the days...

The kids these days rely on the off the shelf - ready made snacks from the mom and pop stores round the street corner or from the upscale grocery stores, bakeries etc. 

This edition of the marathon is our humble attempt at recreating some of the age-old magic in our kitchens.



Recipe Source
Ingredients - 

Rice Flour 3/4 cup
Water 3/4 cup
Cumin Seeds 1/4 tsp
Ajwain/Vaamu/Caraway seeds 1/4 tsp
Ghee 1 tsp
Salt, Red Chili Powder as needed
Oil to deep fry



Method Of Preparation -


In a heated saucepan, boil water, add the cumin seeds, ajwain, salt, red chili powder and ghee.

Reduce the heat, sprinkle the rice flour and vigorously mix and remove from heat.

Cover and allow to cool for about 5 minutes.

While it is still warm, transfer onto a mixing bowl and knead into a stiff dough.

Pinch marble sized portions, knead well and roll into a thin rope. 



I rolled each rope to approximately 3-4 inches, brought together the edges and made small circles as shown in the picture. Make such small hoops with the rest of the dough and keep them covered until they are deep fried.

Meanwhile heat oil in a wok/kadai and gently slide each of the prepared hoops into the hot oil. Take care not to over crowd the hot oil while frying the hoops. Also make sure they are all fried on medium to low heat.

After the little bubbles in the oil disappear, remove the fried hoops from the oil onto paper towels to drain excess oil.

Continue frying the remaining hoops until all of them are fried.

Store them in an airtight container upon cooling.

It makes for a perfect snack with tea/coffee.






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Preparation Time 45 minutes
Serves 8-10

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BM #104 Day 14 - 

Today's snack is another favorite of my kids. With the frozen puff pastry sheets, we can dish out many interesting and tempting snacks and desserts. These sweet corn puffs are not an exception. 

Making puff pastry sheets at home is definitely on my to-do list but the time consuming procedure holds me back. I hope I can get to making these sheets at home. 



Ingredients - 

Puff Pastry Sheet 1
For the filling - 
Sweet Corn (Fresh or Frozen) 1 cup
Chilli Powder 1/4 tsp
Onion Powder, Garlic Powder, Chaat Masala
Salt to taste
Cooking Oil 1 tsp
Jeera / Cumin Seeds 1/2 tsp
Butter 1/4 tsp + Milk 1 Tbsp for 'egg' wash


Method Of Preparation -


Thaw the frozen puff pastry sheet as per instructions on the box (Approx 40 min).

Meanwhile thaw the sweet corn if using frozen.

In a saucepan, heat oil and add Jeera. After the jeera browns a little, add the sweet corn and all the spices.

Mix well and remove from fire. The filling is now ready. Set aside to cool. 

Spread the thawed puff pastry sheet and cut them into 12 equal pieces.

Put in a spoonful of filling in each piece and wet the edges and close them.

Arrange all the twelve puffs in a greased or foil lined cookie tray.

Brush them with a mixture of butter and milk before baking them. This is optional but we like it as the mixture gives a nice golden brown hue to the puffs.

Preheat the oven at 400 deg F and place the tray in the oven and bake them for about 15-20 min. I took them out at 20 min. 






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Preparation Time 20 minutes + 20 minutes baking time
Makes 12

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BM #104 Day 13 - 

We begin the third week of this Mega Marathon. This week it is all about snacks as per our choice. So I chose to post some family favorites.

My kids love Manchurian and baby corn. For many years I found sourcing baby corn very difficult until one of my friends told me that the canned versions were always available. I was skeptical about the canned ones but I tried it and my kids were delighted to enjoy these baby corns.

Ingredients - 

For the Baby Corn - 
Baby Corn chopped into 1 inch pieces 3-4 cups (I used 2 cans)
Corn Flour 3 Tbsp
Salt, Pepper as needed

Cooking Oil to deep fry 
For the Manchurian Sauce - 
Sesame Oil 1 Tbsp
Ginger-Garlic-Green Chili paste 2 tsp
Spring onion, finely chopped 2 Tbsp
Onion, cubed 1/2 cup
Bell Peppers cubed 1/2 cup (I skipped this time)
Soy Sauce 2 Tbsp
Chili Garlic Sauce 2 Tbsp
Tomato Ketchup 1 Tbsp
Cornstarch 1 Tbsp mixed with 1/4 cup of water
Salt as needed



Method Of Preparation -
To Prepare the baby corn dumplings - 

In a mixing bowl, add the corn flour, salt and pepper. Sprinkle water as needed to make a thin batter.

Add in the chopped baby corn pieces into the batter.

Let it sit for 10 minutes. [This step ensures that the batter gets absorbed by the baby corn making them crunchy upon frying].

Heat oil and fry the above the battered baby corn in batches until golden brown. Drain excess oil on paper towels.

To Prepare the Manchurian Sauce -
In a heated pan add sesame oil. Saute ginger-garlic-green chili paste. 

Then saute onions and spring onions.

Add in the soy sauce, tomato ketchup, chili garlic sauce. Sprinkle adequate salt.

Mix cornstarch in water to make a thin paste and pour it into the mixture and let the sauce simmer. Adjust the flavor as needed. 


Dunk in the dumplings in the sauce just before serving, garnish with spring onions and enjoy!





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Preparation Time 30 minutes
Serves 8-10

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BM #104 Day 12 - 

Here is the last Odiya snack in this series. This was also suggested by Aunty and it was one of the best snacks so far. I always felt paneer and potato go well in any dish and this is not an exception.

The flavors were so mild which made the taste of paneer pop out. So if that flavor is something which needs to be masked, please increase the spices accordingly.

Here is a recap of the past two weeks..

Week 1 - Sweets from Andhra -





Day 5 - Pala Munjalu


Week 2 - Snacks from Odisha -




After a short Sunday break, I shall be back with some snacks of my family's choice.

Recipe Source Padma's mom
Ingredients - 

Potatoes 2 (medium size)
Paneer, crumbled 1 cup
Coconut, shredded 1/2 cup
Salt, Green chilies, Red Chili Powder as needed
Coriander leaves finely chopped 2 Tbsp
Oil 1-2 Tbsp for shallow frying


Method Of Preparation -


Boil potatoes and mash. Mix in the crumbled paneer, shredded coconut and finely chopped green chilies.

Add in salt, red chili powder and chopped coriander leaves.

Mix well and adjust the flavors.

Make 14-15 equal portions of the mixture. Knead each portion and make a thick disc (Patty).

Heat a griddle and add 1-2 tablespoons of oil and shallow fry each of the patties.

After both the sides of the each patty are golden brown, remove from heat and serve with chutney of your choice.






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Preparation Time 30 minutes
Makes 14-15

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BM #104 Day 11 - 

For the 5th day of snacks from Odisha, check these fenugreek Fritters or Methi Bora as they are called in Odiya.

These are super simple to make if methi leaves are handy.
My kids complained that they were a tad bitter but the adults loved it. I later asked my kids to eat it with yogurt rice and they finished their share :).

Recipe Source here
Ingredients - 

*Fenugreek leaves / Methi leaves  chopped 1 cup
Ajwain 1 tsp
Green Chilies crushed as needed
Salt, Grated Garlic, Red Chili Powder, Garam Masala as needed
Besan / Gram Flour 1/2 Cup or as needed
Water as needed

*I used Frozen Methi which I thawed which came to be a cup



Method Of Preparation -

In a bowl, add the chopped methi, salt, ajwain and set aside for a while.

Add in the crushed Green Chilies, Red chili powder, Grated Garlic, Garam Masala as needed.

Add besan and mix well to make a stiff batter.

Heat oil and make teaspoon sized portions and gently drop them into the hot oil and allow them to fry all over.

Remove them on to paper towels when they are golden brown.

Continue frying the rest of the batter.







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Preparation Time 45 minutes
Serves 4-5

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BM #104 Day 10 - 

Another unique recipe from the state of Odisha using Raw Jackfruit. I understand that the use of raw jackfruit is very unique to certain regions of India.

When we lived in Assam in the later half of  70's, I remember we had a huge jackfruit tree in our yard. But my parents weren't too keen on the jackfruit and would always gift it to our neighbors. Even today, I am sure my parents don't have any particular affinity to the fruit. 

But I have recently grown to admire this fruit in quite a few recipes both raw and as a fruit. So when Aunty mentioned a cutlet with raw jackfruit, I immediately tried it out and we loved the flavor immensely.

Recipe Source Padma's Mom
Ingredients - 

*Raw Jackfruit shredded 2 cups
Potato , boiled 1 cup (I medium sized)
Bread Crumbs 1 cup
Salt, Red Chili Powder, Green Chili, Ginger, Garlic as needed
Amchur Powder 1 tsp (Or fresh grated raw mango 1 Tbsp)
Chaat Masala 1 tsp
Dhania Powder 1/2 tsp
Jeera Powder 1/2 tsp
Garam Masala 1/2 tsp
Onion finely chopped 1/2 cup
Peanuts, roasted and coarsely crushed 1/4 cup
Oil to shallow fry as needed
(Traditionally Mustard oil is used but I have used Coconut oil)

*I have used frozen shredded raw jackfruit. If using fresh raw jackfruit, chop and pressure cook along with salt and turmeric and use in the recipe.



Method Of Preparation -


Thaw the frozen jackfruit. I microwaved for 5 minutes and mashed it in a processor.

Peel and boil potato and mash. set aside.

Pulse the bread slices to make crumbs.

In a mixing bowl, add the mashed jackfruit, mashed potato, salt, turmeric, finely chopped green chili, grated ginger, grated garlic, red chili powder, dhania powder, jeera powder, garam masala, chaat masala, amchur powder, coarsely crushed peanuts and bread crumbs.

Knead the mixture well and form a stiff dough. If the dough happens to be runny, add some gram flour (which I didn't have to add).

Pinch equal sized portions (12-14) of the mixture, pat them into thick discs and shallow fry until they are golden brown on both sides.








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Preparation Time 30 minutes
Makes 12

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BM #104 Day 9 - 

Today we have Badi chura (Badi = Wadi, Chura = crushed), a traditional side dish/snack from Odisha.

Traditionally Badi chura is used as a side dish to Pokhala Bhaat which is a fermented rice variety which is consumed during the summer months to cool off. But it is also served as a snack with tea in the late evenings.

I bought a bag of Moong Wadi which turned out to be super spicy for our palates and so I had to omit the green chilies in the recipe as given by Aunty.

I found that it tastes amazing in our very own yogurt rice.

Here are the snacks from Odisha which I have posted in this series..

Pithau Bhaja ~ Yam Cutlet
Padma Manjee Bora ~ Makhana Vada


Recipe Source Padma's mom
Ingredients - 

Wadi 1 cup (I used store bought spicy version of Moong wadi)
Onion, finely chopped 3 Tbsp
Green Chilies, finely chopped 1/2 tsp (or more as needed)
Garlic, grated 1/2 tsp
Coriander leaves, finely chopped 2 Tbsp
Peanuts Roasted and Crushed  3-4 Tbsp
Mustard Or Sesame Oil 1 Tbsp



Method Of Preparation -


In a heated pan, add oil and roast the wadis until they are evenly browned. (It took me approximately 7-8 minutes on  medium heat). Keep stirring as they tend to burn easily.

Using a mortar and pestle, roughly crush the roasted wadis and transfer them into a wide serving bowl.

Add in the chopped onions, grated garlic, crushed peanuts, chopped green chilies, chopped coriander leaves. Toss them gently until they are evenly mixed.

Serve immediately. I noticed that this stayed crunchy for upto a couple of hours after which it got slightly soggy.

This snack is perfect with a cup of steaming hot masala chai.






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Preparation Time 15 minutes
Serves 3-4

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BM #104 Day 8 - 

Makhana Vada, natively called Padma Manjee Bora are super delicious and a great way to enjoy the goodness of Fox nuts / Makhana. 

Special thanks to Aunty for sharing such a wonderful and unique snack. Read on for the recipe of this traditional snack from Odisha.


Recipe Source Padma's mom
Ingredients - 

Phool Makhana 2 cups
Ghee 1 tsp
Besan / Gram Flour 1/2 cup
Onion chopped 1/2 cup
Green Chili, finely chopped 1-2 (as preferred)
Cumin Seeds 1 tsp
Salt, Turmeric and Red Chili Powder as needed
Coriander Leaves, finely chopped 3 Tbsp
Curry Leaves finely chopped 2 tsp
Oil to deep fry

Pickled Onions - Sliced onions, salt, red chili powder and lime juice mixed well and set aside for a few minutes.



Method Of Preparation -

In a heated pan, add ghee and roast the makhana until they are crisp. Remove from heat and allow them to cool.

In a mixing bowl, combine all the ingredients - besan, onion, green chili, cumin seeds, salt, turmeric, red chili powder, coriander leaves, curry leaves and roasted makhana.

Mix well and gradually add water to form a thick batter. Adjust the salt and spices to taste.

Heat a wok/frying pan with the required oil. After the oil reaches the ideal temperature [when a sample dough rises to the top as soon as it is dropped in the oil], pinch bite sized portions of the dough and gently drop into the hot oil.

Let those pakoras cook uniformly and get a golden brown color. Remove them onto paper towels to absorb excess oil.

Serve them hot sprinkling some chaat masala and a side of pickled onions and Tea. 







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Preparation Time  45 minutes
Serves 4-5

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