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MURUKKU OR JANTIKALU


Hey all here is the murukku or Jantikalu which you all did for ICC challenge. Its like student submits late homework I was not able to make in time but anyways will try it out all the items and post when time permits for me. Here is the murukku we enjoyed during the festive .......

Ingredients :

Raw rice - 4 cups
Urad dhal - 1 cup
Water -1/2 cup

Seasoning :

Cummin seeds - 1 tsp
Sesame - 1 tsp
Asafoetida - 1/2 tsp
Salt - to taste
Butter - 75 gms

Oil for deep frying




Method :

1. Wash the rice , soak for 2 hrs or so then drain rice and shade dry for 1/2 hr of until it has very little moisture. Then powder it.
2. Roast the urad dhal to light brown and powder it.
3. Mix both flours add all other seasoning and butter. Parallely heat oil in the vessel.
4. Divide the powder into 2 equal parts for first part add the water slowly and make softer dough.
5. Put the dough murukku maker press directly over the oil cook over the medium flame, turn over other side till slightly color changes. Drain to the tissue paper. And store in the Air tight container.


For variation I did garlic murukku :

Add (5 pods) garlic paste and chilli powder ( as required)to the flour add water to make dough and continue with the same above procedure.





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SURUTTAI POLI (SURUTTAI MEANS ROLLED)



Hope everyone had wonderful weekend. I am enjoying my new place with wonderful weather so still not in a force with kitchen works as I had so many things to shop, arranging things between works with my sons school. So still I am posting Diwali recipes all these days. Hope you too will enjoy these ......

This is sweet dish which we call as " Suruttai poli " Means rolled poori kind of thing stuffed with roasted gram dhal sweet mixture. Which is absolutely crispy and tasty. This is one of our favourite snack. So easy to make but rolling part has to be done very fast otherwise it breaks. so here is the recipe.....





Ingredients for poli (outer wrap) :


All purpose flour - 1 cup
Rice flour - 2 tsp
Salt - a pinch
Oil for frying


Method :


1. Mix all the above and make like poori dough.
2. Leave it for 15 minutes.
3. Make small balls and roll everything to thin circles using the rolling pin and keep it aside.
4. Now keep oil in the vessel for deep frying.





For Filling :


Roasted gram dhal - 1/2 cup
Powdered Sugar - 1/2  cup
Cashew nuts - small bits 2 tbsp
Ghee for frying cashews


Method :


1. Powder the dhal and mix with the powder sugar.
2. Fry the cashew nuts in ghee and add the powdered mixture.
3. Mix well so that everything is blended well. Keep it aside.




Here is how the Packing is done :


Now for this outer wrap you need 1/2 cup powdered sugar for dusting. Spread this in a plate.


1. Now deep fry the rolled dough in oil not too crisp and not too soft.
2. Dust it with sugar , Keep 2 tbsp of powdered mixture in the edge roll and keep in the tray.
3. Repeat the same with other rolled circles one by one.
4. Don't delay in rolling once it is dusted with sugar immediately stuff and roll.
5. Delaying tends to break.


Note :


1. Roll all the dough and keep aside this is to avoid puffing while deep frying. Making like this is because the circles will be slightly dried so there wont be moisture will frying.
2. While deep frying put the rolled thins one at a time pour the oil over the top dont turn and take out immediately. It should not be too soft and crisp.




This can be stored for 10 days at least. But sure you will finish with 3 to 4 days. Store in air tight container.

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ITS AWARD TIME

Thanks for everyone who passed these awards and also I am sorry for this delayed post too. I am really honoured and Happy to receive this.

1. Rohini has passed me this award.




2. Thanks Asha for passing me the above awards and also these awards.





3. Sashiga has also passed this award and I am really happy and excited.



Thanks buddies for passing me these awards. Have wonderful weekend !!!!!!!!!!!!!!!!!!!!!!! And I would like to share these awards to all my fellow Bloggers.

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BESAN LADOO


Besan ladoo very common sweet which is simple to make but very tasty. Enjoy seeing it and Have wonderful Weekend !!!!!!!!!!!!!!!!

Ingredients :

Besan- 1 1/2 cup or Ladoo flour - 2 cups
Semolina - 4 tbsp fine one( If you are using lad0o flour don't use Semolina)
Sugar - 3/4 cup (Slightly I will powder it)
Ghee - 1/2 cup
Cardamom - 1/2 tsp powdered(optional)
Almonds, cashews, pistachios - 4 tbsp roughly chopped reserve some for decorating too.



Method :

1. Add the besan or Ladoo flour along with semolina if you are using.
2.Dry roast in the pan till the raw smell goes.
3. Now in a pan add the ghee once it is melted add the flour and roast again so that raw small goes. Don't under do it. Your nose can feel the good aroma. Remove from fire add the cardamom if your using.
4. Transfer to a bowl and cool it.
5. Mean while roast the nuts in the ghee slightly.And reserve some for decor.
6.Now when the besan Mixture is warm add the sugar and nuts. Make to tight balls.
7.Touch each balls in the tip with ghee followed by Nuts in the top. Proceed with everything. Enjoy the yummy crunchy Besan Ladoo !!!!!


Note:

1. Its important the besan mixture should be warm before mixing the sugar otherwise the sugar melts and becomes soggy.
2. ts not compulsory to powder sugar but I do it.
3. Semolina is mainly for the texture which gives crunchiness . If Ladoo flour is available avoid the semolina as the Ladoo flour itself slightly coarse to give the crunchiness.

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GINGER CRISPIES


Ginger crispies is real flavorful and crunchy snack for the evenings. If you are ginger lover I bet you will surely like this. Give it a try, easy to make and tastes perfect for this wonderful winter.

Ingredients :

All purpose flour - 1 cup
Ginger paste - 1 tbsp
Chilli paste - 1 tbsp or according to your spice level I make little spicy
Salt
Butter - 1 tbsp
Water - for dough
Oil for deep frying



Method:


1. Take a mixing bowl add flour, Ginger and chilli paste. Add salt and add hot melted butter to it.
2. Add required amount of water and make like chapathi dough.
3. Now heat oil in heavy bottom vessel. Once it hot.
4. Just pinch the dough to small pieces and add to the hot oil directly.
5. When it turns to golden color and bubbles reduces remove it and put in Kitchen tissues.
6. Proceed same with remaining dough. Once everything done , let it cool completely and store it in the air tight container.



Happy Munching !!!!!!!!!!!!


Note :

Adjust the quantity of ginger and chilli according to your taste , the strong flavor of ginger varies in places.



Ginger on Foodista

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BADAM HALWA



Hi everyone I am back with the sweet post but this sweet is which I made for diwali. I was very much busy all these days since we were in shifting process. Still nothing is settled. But today my blog needs sweet you know why ?????????????? It has been a year since I started blogging. Yah its my 1st blog anniversary or Birthday to my blog. My first Milestone and I decided to mark it by giving her sweet. But unfortunately not able to prepare any sweets because of unpacked carton boxes, messy house,things scattered here and there and mainly lack of kitchen stuffs.

During this wonderful memorable day I am very much happy to thank all of you who supported and encouraged me a lot through your lovely words and also without your constant support nothing would have happened. I wish the same support from you all throughout and also I got such a wonderful friends from this blogosphere. I am really happy about that. So here is my Sweet for the party......Do join with me to enjoy this wonderful day. Will be soon with more recipes once I finish my diwali treat recipes....


INGREDIENTS :

Badam - 100 gms
Cashewnuts - 10 full
Sugar - 300 gms
Milk - 1/2 litre
Ghee - 200 gm
Color - Yellow(Optional)
Saffron - 2 pinch crushed

METHOD:

1. Soak the badam in warm water overnight and peel the skin.
2. Grind it with the milk ,sugar and cashew to coarse paste(not so coarse).
3. Now pour this in heavy bottom vessel and add food color if your using it. Stir it. Once it is slightly thickened add little ghee.
4. Do add the ghee once in a while and keep stirring.
5. At one stage the ghee comes out and it will stop sticking the sides of the vessel.
6. The consistency will be like dosa batter. Now add the saffron mix well and switch of the flame. Cool it and store in airtight container. This taste so good both warm and room temperature.


Enjoy eating halwa !!!!!!!!!

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All recipes are on Petitchef