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Maida Chegodilu

For the 2nd day of BM#21, here is a savory snack from Andhra. This recipe uses only maida unlike the general chegodi version. I came across this in a Telugu cookbook many years ago and had tried once earlier. I had then shaped them into tiny rings like the bakery ones and it had become a tedious job. This time I remembered to prepare bigger chegodis. Making rings may be a little bit trickier for novices. They tend to open up during frying and become "C"s instead of "O"s, if chegodis are smaller. Or shape them into small logs for a more easy version. They taste almost like the bakery version, non spicy little kodbale rings.


  • 2 cups all purpose flour / maida
  • 3 - 4 Tbsp butter
  • 1 tsp cumin seeds
  • Salt to taste
  • Chili powder to taste (optional)
  • Oil to deep fry

1. Mix everything except the oil. Add water gradually and make a firm dough. Allow to rest it for about an hour.
2. After the resting period, knead the dough once and divide it into tiny balls.
3. Take a dough ball, roll it using fingers to a thin log and join the ends to form a ring. When enough are made, heat the oil in kadai or pan.
4. When oil is ready for deep frying, drop as many rings as the kadai can fit. Fry on low flame turning them in between, until golden brown. Repeat the steps with the remaining dough. Don't be tempted to increase the flame and get it done quickly. They don't come crunchy if done that way. Remove them with a slotted spoon and drain them on paper towels. 

Source: Veggie Platter

Spicy Vermicelli - Capsicum Upma

Vermicelli - capsicum upma is going to be my Day 2 entry of BM #21. When I am tired of the regular vegetable or the coconut version of vermicelli upmas, I go with this spicy one. Add your choice of vegetables and vangibhath powder instead of chillies, you will end up with a delicious meal. Regular semolina or a combo of semolina and vermicelli can be substituted for vermicelli.
Ingredients for 2 - 3 servings:
  • 2 cups vermicelli
  • 1 capsicum finely chopped
  • 1/4 cup green peas (I used frozen ones.)
  • 3 - 4 Tbsp vangibhath powder
  • Salt to taste
For tadka: 3 - 4 tsp oil / ghee, 1 tsp chana dal / Bengal gram, 1 tsp urad dal / skinned black gram, 1 tsp mustard seeds and few curry leaves 
* Heat oil in a pan and then add the dals and mustard seeds. When dals start turning reddish, add curry leaves and capsicum. Mix them once with a spatula, cover and cook on low flame until capsicum turns tender. 
*  Meanwhile, dry toast the vermicelli in another pan until it turns golden brown and keep aside. If using pre-roasted vermicelli, skip this step.
* Next add (about 2.5 to 3 cups) water to the capsicum pan and bring it to a rolling boil. Lower the heat and add salt, vangibhath powder, peas and toasted vermicelli.
* Mix well, cover and cook until vermicelli is done. Don't forget to stir in between.
If the concoction of spices in the vangibhath powder is strong for your taste,  the quantity of vangibhath powder can be reduced. If you prefer more heat, add a bit of chili powder. Home made or store bought powder can be used. Check here for my version of the vangibhath powder.

Kadge Chakko

When I had blogged about "Kirla Chakko", Purnima had mentioned about "Kadge Chakko". For some reason, I couldn't remember eating it in my grandma's kitchen. So I asked my mom who shared this delicacy. The recipe is exactly similar to Kirla chakko.
Kadge Chakko
Jackfruit Curry
  • 1 can of raw jackfruit, chopped to make about 2 cups
  • 1/2 tsp turmeric powder
  • 1 sprig curry leaves, torn
  • 1/2 cup water
  • Salt to taste
  • 1 tbsp jaggery
Grind to a coarse paste
  • 3/4 cup fresh coconut
  • 5 byadgi chilies *
  • 1 tbsp coriander seeds *
  • 1/8 tsp fenugreek seeds *
  • 1 tsp urad daal *
  • 1 1/2 tsp tamarind pulp
  • (The ingredients with * must be roasted before grinding with coconut and tamarind)
  • 1 tsp coconut oil
  • 1 curry leaves, torn
  • 1/2 tsp mustard seeds
  • 1/4 tsp asafoetida
1. Add jackfruit pieces, curry leaves, turmeric powder and water in a saucepan. Bring to boil. Switch the gas to low and let it cook till soft. Add more water if needed.
2. Grind the masala by roasting the spices and chilies. Make a coarse paste adding a little water as needed.
3. Add the ground masala to the cooked jackfruit mixture.
4. Add salt and jaggery.
5. Let the mixture cook on a low flame till it becomes dry.
6. Heat a small saucepan. Add all the ingredients for tempering.
7. Add the sizzling oil to the curry. Switch off the gas and cover with the lid immediately.

Note -
1. Since we are not using fresh jackfruit, soak the canned jackfruit for 3-4 hours before using  to remove the "can" taste of the veggies.
2. Do not use ripe jackfruit for this recipe.
3. This curry should have a dry consistency. So do not add too much water.

Source:  Enjoy Indian Food

Ridge Gourd Chutney / Beerakaya Pachadi

A simple delicious chutney is a great way to start a meal in andhra.It is a common practise to have this chutney as a accompaniment with rice. However this goes well with rotis too. Here is the recipe.


  • 250 gms ridge gourd
  • 1 1/2 tbsp urad dal
  • 4 red chillies
  • 1 tsp jeera/cummin seds
  • 1/2 tsp mustard seeds
  • pinch of fenugreek seeds
  • pinch sugar
  • little tamarind
  • 2 tsp oil
  • salt to taste
For tempering
  • 1/4 tsp mustard seeds
  • 1 red chilli
  • pinch of hing/asafoetida
  • 1 spring curry leaves

Wash the ridge gourd and chop it into medium size chucks.Keep aside.

Heat 1 tsp oil in a pan, add urad dal, cummin , mustard and fenugreek seeds. Once cummin seeds starts to splutter add red chillies and saute if for a min. Transfer it then to a plate.Once it cools grind to a fine powder.

In the same pan add 1 tsp of oil and the choped ridge gourd and fry for 1-2 minutes or until it becomes translucent. Do not overcook it. Switch off the flame.

Once it cools add the ridge gourd to the above grinded powder with tamarind,salt,sugar and grind to a fine paste.

Transfer it to a serving bowl.

Prepare the tempering with 1 tsp oil in a pan.Add mustard seeds,hing. Once it splutter add the red chillies and curry leaves and saute it for 1/2 min and immediately pour it over the chutney.

Mix and serve it with rice or chappati.

1.Do not peel the ridge gourd as it gives a unique flavor and it is full of fibre.
2.Do not overcook the ridge gourd as it will loose its flavor. 

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