Chegodilu /Ring Murkku for ICC

Srivalli challenged the bloggers with the chegodilu/ ring murkku as part of the Indian Cooking Challenge. I have tasted the ring murkku from TamilNadu. I haven't tried this nor do I have a recipe for the same. So when Srivalli announced the challenge, I was happy to try a new savory. My dad loves to help me in the kitchen expecially when making sweets/savories. Appa knows the paakam of sweeets very well. But he cannot make any dish on his own, that is another thing. His judgement will always be right with respect to paakam. Also he will help in deep frying the savories. This time, he helped me in making the rings.

Srivalli gave two recipes to choose from. I opted to try the first one. The preparation of the dough was new to me in a savory recipe. I have never cooked the flour for a savory dish. The mrukku came out very crisp and crunchy. I used 1 1/2 cups of fresh rice flour. 

Ingredients Needed:


Rice Flour - 1 cup

Water - 1 cup

Split Yellow Moong dal /  Pasiparuppu - 1 1/2 - 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:



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 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.


Once the dough is cool, add chilli powder, sesame seeds, cumin seeds and mix well. Knead till you get a smooth dough. Adjust the salt and spice depending on your preference. When using fresh flour, you will have to knead more to break the lumps. Though I kneaded well, I could find some after deep frying. But it didnot affect the texture since those lumps were very small and got fried well.



Frying the Chokodi:

Heat a pan with oil, enough to fry 3 -4 at time, if you conscious of not using too much oil. Simmer once it gets hot. The temperature should not be smoking hot.


Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope. Bring the two ends to together and press to form a rope. Ensure the ends are firmed 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.

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Eggless Plain Vanilla Cupcakes

About an year back,I had bookmarked the recipe for Basic Yellow Cupcakes at Wilton's. I was new to baking then and tried only eggless recipes. Things have changed much now that I have adapted many recipes to make it eggless, thanks to blogging that I know about various egg substitutes and a special thanks to Madhuram and her many eggless events. I thought of increasing the milk quantity in the above said recipe to make it eggless. But as I said, I wasn't very sure of the outcome. At the same time around, Aparna, posted an eggless version of the same recipe. Her post gave me the confidence to go ahead and I followed her recipe to T. It was absolutely delicious and very easy to put together. As the recipe says, its a basic version. You can jazz it up to any kind of flavor you wish to. I have baked it many times with chocolate and coffee flavors.  Its a keeper recipe.

Ingredients

All purpose flour/maida - 3 cups

Cornflour - 3 tspn (I used arrowroot powder)

Salt - 1/2 tspn

Baking powder - 2 1/2 tspn

Butter - 1/2 cup

Sugar - 1 1/2 cups

Milk - 1 1/2 cups

Vanilla essence - 11/2 tspn

Mini chocolate chips for topping.



Method

Cream together sugar and butter till fluffy and light. Sift both flour, baking powder and salt. Add vanilla essence to milk.

Add milk and flour mix alternatively to the creamed butter-sugar combo. Beat well after each addition. Once you have done with both milk and flour, beat well for over a minute.

Grease the muffin tray and spoon the batter to 2/3 of the depressions. Add the topping.  Sliced cherries or tuty fruity can also be used as topping. Bake at 180 C for 30 minutes.

I got 18 muffins when I made the first time. Later on I  make only half the recipe. Last time when I made, I filled the muffin pan to half and had some batter left. I baked it in a jelly mould. Here is it

Here is the picture of  coffee flavored cupcakes. I used 1 1/4 cup milk and 1/4 cup of coffee decotion in place of 1 1/2 cups of milk in the orginal recipe.