Corn flour Murukku

This is a very simple murukku recipe,made with store-bought flours.I took this recipe from Aval Vikatan magazine

Ingredients:

Rice flour - 1 cup

Corn flour - 1/2 cup

Fried Gram Dal/Pottu kadalai Maavu - 2 Tablespoon

Besan - 3/4 cup

Chili powder - 1 tsp

Jeera/Cumin seeds - 1/2 tsp

Melted Butter - 2 Tablespoon

Asafoetida - 1/4 tsp

Salt - as required

Water - as needed to make the dough.

Oil for frying

Method:

Mix all the flour,jeera,chili powder,asafoetida,salt,melted butter.

Add water little by little to make a soft dough.

Heat  oil in a vessel.Test by dropping a little bit of murukku dough into the hot oil.If it rises immediately,then the oil is ready for frying.

In the murukku press,fix the thenkuzhal mold/achu(the one with 3 holes) and fill the dough.Start squeezing the handles of the press in a circular motion directly into the oil.

Flip the murukku so that it gets cooked on both sides. When frying sound subsides,remove the murukku form the oil and place it on a tissue paper to absorb excess oil.

Store in airtight container.

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Chettinad Vegetable Curry

Ive been blogging soooo many baking recipes of late and I realised that my blog needs more south Indian recipes.So I decided  to publish this post which was in my draft for about 2 months.This recipe is authentic chettinad recipe.It is from Tarla dalal's "Popular Restaurant Gravies"book.This book has all the copycat restaurant gravy recipes.If you like making restaurant-like gravies,go on and buy this book.

First basic chettinad paste should be made.It can be made before hand and can stored in freezer.If doing so.avoid adding coconut and while the subzi is being made add coconut milk at the end.

Ingredients for the paste:

Poppy seeds- 2 TBsp

Cashew nuts - 1 Tbsp

Cumin seeds - 1 Tbsp

Fennel seeds - 1 tsp

Coriander seeds - 1 tsp

Dry red chillies  - 2

Cloves - 3

Cardamom - 3

Cinnamon - 2 inch

Grated coconut - 1/2 cup

Salt to taste

Oil - 2tbsp

Method for making the paste:

Combine the poppy seeds and cashew nut and soak in warm water for 10 minutes.drain and keep aside.

Heat oil in a pan and add cumin seeds and fennel.

When they crackle add the coriander seeds,red chillies,cardamom,cinnamon,cloves and coconut and mix well and saute in a medium flame till you can smell a nice aroma.Allow it to cool.

Mix with 1/4 cup of water,salt,poppy seeds and cashewnut and grind into a smooth paste.


For the curry:

Chopped and boiled mixed vegetables - 2 cups (a combination of carrots,cauliflower,beans,capsicum)

Onion - 1 chopped

Tomato - 2 chopped

Turmeric powder - 1/2 tsp

Chili powder - 1 tsp

Oil - 4 tbsp

Milk - 1/4 cup

Salt to taste

Prepared chettinad paste as required

Method:

Heat oil in a pan.When hot,add the onions and saute till translucent.Now add turmeric powder,chilli powder and saute for 1 min.

Now add tomatoes and saute till tomatoes become mushy and oil seperates.

Then add the paste and saute.Now add the vegetables and little bit of water and allow it to boil for 3 minutes in a medium flame.

Finally add milk and salt and simmer for 5 minutes stirring occasionally.

Serve with steamed rice or roti.

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Blondie Cupcakes

I hope most of you would be familiar with blondies.These are same except they are baked in a muffin pan.
Recipe is taken from  Martha Stewart's Cupcakes.I made some changes.I didnt have tofee bits.So I added same quantity of chocolate chips.


Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature
1 1/2  cups all purpose flour, spooned and leveled

1 tsp baking powder

1/2 teaspoon salt

1  cup packed light brown sugar

2 large eggs

1 teaspoons pure vanilla extract

1/2 cup butterscotch chips

1/2 cup unsalted cashews

3/4  cup tofee bits (I used chocolate chips )

Method:
Preheat oven to 350 degrees.

Line muffin pan with liners; set aside. In a large bowl, whisk together flour, baking soda, and salt; set aside.

With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture, and beat just until combined (do not over mix). Fold in chopped toffee (or other add ins).

Divide batter among prepared cups, filling each about halfway. (Mine were filled a little more than halfway)

Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes.

My blondie cupcakes as against Martha's

Transfer to wire rack; cool 10 minutes in pan. Turn out blondies onto rack; cool completely.

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