Andhra Pindivanta – Chegodilu – Savory Snack (EKADASI SPECIAL)

 A gem among Andhra traditional snacks is Chegodi. Golden in shade, speckled with spots of white sesame, moong dal and cumin, crunchy with an irresistable addictive taste – that’s chegodi, my all time favorite, especially during travels. If there is a contest for the best traditional Andhra snack, the odds favor ‘Chegodi’.:) Even the most experienced home cooks sometimes have a hard time getting the perfect crisp chegodi. The recipe I am posting today is a tried and tested one and one of the many variations of chegodis Amma prepares. A favorite of our family and a regular evening snack with tea.

Ingredients:

1 cup rice flour

1 cup water

1 1/2 tbsps yellow moong dal/pesara pappu (soak in water for an hour)(optional)

1/2 tbsp cumin seeds

1 tsp sesame seeds

1 tsp red chilli pwd

1 tbsp ghee or oil

salt to taste

oil for deep frying

1 Boil water, add salt, ghee and moong dal. Add the rice flour, combine with water by stirring it in and turn off heat immediately. Cover with lid and keep aside.
2 Once cool, add chilli pwd, sesame seeds and cumin seeds and combine with the rice dough. Knead the dough till smooth. Test the dough for salt before preparing chegodis.
3 Apply oil to your fingers and pinch a small lemon size ball of the dough and roll into a thick rope which is approx 3-4 inches in length and form a ring by pressing the ends of the rope firmly. Prepare chegodis in this manner (as shown in the image above) and place lid over them so that they don’t dry.
4 Heat a wide heavy bottomed vessel with enough oil for deep frying and once the oil is hot, place the chegodis one by one into the hot oil, you will find the oil froth up in bubbles. Let the chegodis fry on high flame till they rise to the surface.
5 Once the chegodis rise to the surface, turn heat to medium flame and cook the chegodis till they turn a golden shade. Remember the frying has to be done on medium flame to achieve that golden color and crispness. It does take a while to fry the chegodi, hence patience is required. If you reduce flame to low, the chegodis will absorb a lot of oil so remember to keep flame on medium to high.
6 When they slowly turn to a golden color, turn them over gently to the other side and cook to a golden shade. Use a slotted ladle to remove onto an absorbent paper and cool. Cool completely before storing in an air tight metallic container.

Note:

There are many variations to prepare chegodi. You can replace the chilli pwd with green chilli paste or green chilli-coriander leaves paste. You can add vaamu or ajwain (avoid cumin and moong dal if adding ajwain and use red chilli pwd).

Carrot Chutney – Carrot Perugu Pachadi

An Ayurvedic diet is a diet which matches your body type to the foods consumed – eating those foods that sustain your body type, to avoid unbalancing your prakruti (natural tendencies). Ayurveda includes counter measures to let you “cheat” sometimes, without harming yourself. Eating, according to Ayurveda, is a learning process, that involves learning the properties of foods, listening to your body, to see not only the reaction to certain foods but also the signs of possible imbalance, and matching the foods you eat to your individual state and needs.

Carrot chutney is a gem among carrot recipes and a healthy ayurvedic recipe too. Carrot Perugu Pachadi (Andhra style) is prepared with grated carrot that is lightly stir fried in spices, onions, cooled and combined with yogurt and coriander leaves. Eat it as a salad, serve as a relish or a side with roti or rice.

Ingredients

• Carrot - 1, large, peel and grate
• Ginger - 1/2", finely minced
• Onion - 1, small, finely minced
• Yogurt - 1 1/2 cups (curd)
• Green chili - 2, finely chopped
• Oil - 1 1/2 tbsps
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Asofoetida - 1/4 tsp (hing/inguva)
• Curry leaves - 1 sprig
• Salt to taste
• Coriander leaves - 1 tbsp, finely chopped
• Coconut - 1 tbsp, grated

Method

1. Whip the yogurt or curd until smooth. Keep aside. Grate carrot. Keep aside.
2. Heat oil in a vessel. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida and curry leaves and fry for a few secs.
3. Now add the chopped green chillis, grated ginger and onions. Fry for 3 mts.
4. Add turmeric powder and grated carrot, coconut and fry for 7-8 minutes. Stir constantly so that it doesn't burn. Remove from heat and cool.
5. Add the cooled carrot mixture and salt to the whipped yogurt and mix well. Serve chilled or at room temperature.
6. Garnish with fresh coriander leaves.

Chicken Salad with Lettuce and Tomato

One of my favorite iceberg lettuce and chicken salad recipe. I usually pair this protein rich salad with fresh fruit juice which makes for a filling complete meal. I created it on a whim one day and it has been a regular ever since. Easy to make, rich in texture and flavor.

Lettuce, cucumber, tomato, onion are essential along with chicken OR paneer OR tofu for today’s colorful and flavorful salad.

Slice cucumbers and tomatoes. Cut onions into rings. Tear iceberg lettuce leaves.

Saute 1 cup of boiled boneless chicken pieces in a tbsp olive oil for a few minutes. Add salt, pinch of cumin powder and 1/2 tsp red chili powder. Mix. Add 1/2 tbsp of tomato sauce and mix. Remove from heat and cool.

For dressing: Add 2 tbsps of extra virgin olive oil, salt and black pepper powder as required, a tbsp of lemon juice, 1 tsp brown sugar and 1 1/2 tbsps roasted peanut powder. Whisk.

Layer a bowl with cucumber, tomato and onions, add lettuce leaves and the sauteed chicken and pour the salad dressing over it and toss well. Chill for a while and serve.