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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Nutella Banana Bread

Recipe taken from ouichef

Nutella + Banana = heavenly combo !!!!!

I halved the recipe to make 1 loaf.This recipe is featured in foodgawker and man!!!foodgawker makes me hungry all the time and I end up trying at least 1 recipe every time I browse that site.

Ingredients:

All purpose flour - 1 1/2 cups + 2tbsp

Baking soda - 1 tsp

Cinnamon - 1/4 tsp

Eggs - 2 at room temperature

Sugar - 1 cup

Vegetable oil - 1/2 cup

Mashed bananas - 2 large

Nutella - 1/3 cup

Vanilla-1 tsp

Salt -a pinch

Sour cream or yogurt -2tbsp

Hazelnuts toasted and chopped - 1/2 cup


Method:

Heat oven to 350 deg F.

Line a loaf pan with parchment paper.

Sift together flour, baking soda, cinnamon, and salt into a bowl.

 Beat together eggs and sugar in bowl until pale.

Add oil and then mix banana,yogurt,nutella and vanilla.

Fold in flour mixture and hazelnuts.

Pour it into the prepared loaf pan and bake for about 1 hr.

Cool loaf in pan for 10 minutes and then turn loaf into a rack.Cool completely and then slice it.

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Omapodi

Omapodi is one savory which I don't make often at home because murukku/chakli is our favorite.

It was rainy outside and I so i wanted to make this simple omapodi to be served with coffee.Its so simple to make and it takes less time than any other savory item.

Ingredients:

Besan/Chick pea flour - 2 cups

Rice flour - 1cup

Omam/Ajwain/Carom seeds - 1 Tbsp

Asafoetida - 1/2 tsp

Chili powder - 2 tsp

Salt to taste

Hot oil - 2 tsp

Oil for deep frying

Thenkuzhal press with the disc which has tiny holes.

Method:

Heat oil in a deep pan.

Grind the ajwain seeds with 1/2 cup of water and filter it and reserve the water.

In a bowl mix the besan,rice flour,salt,chili powder,asafoetida,2tsp of hot oil,reserved water.

Add more water to make it into a pliable dough.In the thenkuzhal press add the dough.

When oil is hot,squeeze the handle of the press over the oil in concentric circle about 6 inches in diameter.When slightly cooked turn over to the other side ad let it cook till there is no more hissing sound of oil.

Note:Omapodi cooks fastly than murukku and it can get burnt easily.

Drain on an absorbent paper and store in airtight container.

Serve with hot tea/coffee

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Mini Pepper Thattai

Mini pepper thattai was in my draft for a long time..This is very easy to make and would be perfect with a hot cup of coffee.

Ingredients:

Rice Flour - 2 cups

Urad /Black Gram Dal Flour - 1/4 cup

Coarsely Ground Black Pepper - 3 tsp

Butter - 2 Tbsp

Salt to taste

Chilly powder - 1 tsp

Asafoetida - 1/4 tsp

Oil - for deep frying

Water as required

Method:

In a bowl add the rice flour,urad flour,asafoetida,chilli powder,pepper,salt and melted butter.

Mix thoroughly.Add water little by little until it forms a soft dough.The dough should not be very dry.

In a Ziploc bag smear some oil.Make small marble sized balls from the dough.

Pat the ball and flatten it with the tip of your finger to about 1 inch in diameter.Prick the surface with fork to prevent them from puffing up while frying.The ends of the thattai should not crack.If it does,sprinkle little water and mix.

Heat oil in a pan.When hot enough,deep fry them until they are golden brown in color.

Drain with a slotted spoon store them in airtight container.

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Kara Thenkuzhal/Spicy Blackgram Chakli

This is a very simple chakli/murukku recipe with all store bought flours.

Ingredients:

Rice flour - 2 cups

Urad Dal/Black gram  flour - 1/2 cup

If the black gram flour is not available in store,you can make your own by dry roasting 1 cup of black gram Dal in a pan till it becomes slightly red and a nice aroma comes from the Dal.Grind it to a fine powder in a mixie/food processor.Use as needed and store the remaining flour in freezer.

Chili powder - 2tsp

Jeera/Cumin seeds - 1 tsp

Melted butter - 3tbsp

Asaofoetida - 1/4 tsp

Salt to taste

Water required to make a soft dough

Oil - 3 cups 

Method:

In a medium sized bowl,add the rice flour,black gram flour,cumin seeds,asafoetida,chili powder,required amount of salt and mix well.

Add the melted butter.Add water little by little and knead into a smooth dough.

Heat oil in a deep pan over medium heat.

Place the thenkuzhal disc(the one which has three small holes) in the press.Fill about three-quarters of dough into the press.

Hold the press over the oil and squeeze the press in circular motion.Cook one side till it is slightly brown and turn the other side and cook for a few more minutes until both sides are golden brown in color.

Remove from the oil and drain in a paper towel.Store when they are cool in an air-tight container.

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Idly Fry

This is yet another dish made by my DH.My mom used to make fried idly whenever we refused to eat plain idlis.But she would just fry and saute with idly molagai podi.This recipe is little bit different.

Warning:You will definitely need more idlis than  you used to eat usually, to prepare this dish cuz this tastes sooooo good..When I ate this I was so guilty of my gluttony:)

Ingredients:

Idlis  - 6 (completely cooled and cut into cubes)

Onion - 1 finely chopped

Capsicum - 1 diced

Green chillies - 2(slit into two pieces)

Chili powder - 1 tsp

Turmeric Powder - 1/4 tsp

Idly molagai podi/Gunpowder - 2 tsp

Oil for deep frying the idlis

Oil - 2 tbsp

Salt to taste

Method:

Deep fry the idlis.

Deep Fried Idlies..I saved a few pices for the dish:)

In a pan heat oil.When it is hot,add the onions and saute till it is translucent.

Then add the green chillies, capsicum and saute for 2 minutes.Add the chillipowder,turmeric powder, idli molagai podi,required amount of salt.

Now add the fried idli pieces and saute.Sprinkle little bit of water,cover the pan with a lid and cook on a low flame  for 3 minutes.

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Muthusaram/Mullu Murukku

I made this snack for Janmashtami/Krishna Jayanthi.

Ingredients:

Rice flour - 2 cups

Besan /Chickpea Flour - 1/2 cup

Urad dal Flour - 1/2 cup

Chilli Powder - 1 1/2 tsp

White/Black Sesame seeds - 2 tsp

Asafoetida - 1/2 tsp

Butter - 2 Tbsp

Salt to taste

Oil for deep frying - about 3 cups

Water for making the dough

Method:

Mix all the flours together.Add the chilli powder,salt,asafoetida,sesame seeds and required amount of salt.

Melt the butter and add to the flour.Add water little by little till it becomes a smooth dough.

Place the star shaped disc in the murukku press.Fill the dough upto three-quarters of the press.

Heat the oil in a deep pan.

When the oil is hot enough,hold the press over the oil and squeeze the handles of the press in a circular motion.

Cook for sometime.Then turn over the murukku and fry for sometime.

When they become golden brown in color,remove from oil and drain on paper towels.

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Aama Vadai/Lentils Vada

Vada or Vadai is a South Indian snack made up of mixed lentils.Ive not added onions in this vadai because I made these for Aadi Festival.A little bit of fennel seeds can be added while grinding and chopped onions can be added to the paste for making Masal vadai.

Ingredients:

Toor dal - 1/2 cup

Channa dal - 1/2 cup

Urad dal - 2tbsp

Dry red chillies -4 or 5

Asafoetida - 1/4 tsp

Curry leaves - few (chopped)

Salt to taste

Oil for deep frying the vadai

Method:

Soak all the dals together along with the dry red chillies for 2 hours.

Drain and keep them for about an hour.

Then grind along with rechillies,required amount of salt,asafoetida into a coarse paste.Add only 2tbsp or 3tbsp of water while grinding.

The paste should be coarse and should not be watery.Add the chopped curry leaves.


Heat 3 cups of oil in a wide pan.Make small balls and gently pat to make into a disc shape.When the oil is hot enough,drop the vadai and fry in high heat for 2 minutes.Then reduce the heat and fry for few more minutes until the vadai turns golden brown in color.

Sending this over to MLLA - 13 hosted by Harini of tumyumtreats.This event was actually started by Susan

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Butter Murukku

My kid's summer vacation has started and i have made a long list of munchies to be made throughout the summer and this one topped the list.He likes this murukku a lot.

Ingredients:

Rice flour - 2 cups

Urad Dal/Black Gram flour - 1/2 cup

Asafoetida - 1/2 tsp

Chillipowder - 1 tsp

Melted butter - 2 tbsp

Salt to taste

Oil for frying

Water for mixing the dough

Method:

In a bowl,mix the rice flour,urad dal flour,asafoetida,salt,chilli powder and mix well.Add the melted butter and mix till they resemble bread crumbs.Now add water little by little and knead into a soft dough.
Heat oil in a pan.Place a little amount of dough in the murukku press.
Drop a little bit of dough into the oil.If it rises up immediately,then the oil is ready for frying.
Squeeze the murukku press directly into the hot oil in a circular motion.
Fry in high heat for 1 minute.Then in a medium flame fry the murukkus till they become slightly brown in color and there is no more sizzling.
Drain them in a paper towel to remove excess oil.
Allow them to cool.
Store in airtight container.

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Masala pori/Masaledar murmure/Masala Puffed rice

Whenever I feel like munching something which is very easy to make,I resort to this snack.

This is very easy to prepare and lower in calories too..So are u ready to try this guilt-free snack???

Ingredients:

Pori/Puffed Rice - 4 cups

Crushed garlic pods - 3

A few sprig of curry leaves

Turmeric powder - 1/2 tsp

Pottu kadalai/Dahlia - 3 tsp

Peanuts - a handful(optional)

chillipowder - according to your spice level

salt - to taste

oil - 2 tbsp

Method:

Heat oil in a heavy bottmed pan,prefaerably a pressure pan/kadai.Add the crushed garlic.

When it is slightly brown,add the dahlia and allow it to become slightly brown.

Keep the heat in medium.Add the curry leaves,turmeric powder,chillipowder and salt to taste.

Finally add the puffed rice.Keep on stirring in low heat till the pori becomes crisp.

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Ribbon Pakoda

Ribbon pakoda is a popular tea-time snack which is very simple to make and it one of the diwali snacks.

You need to have a murukku press with a slide having a rectangle hole.


Ingredients:

1 1/2 cups - rice flour

1 cup - besan flour/gram flour

1 tbsp - melted butter

chilli powder - according to your spice level

salt - to taste

any vegetable oil - for deep frying

water - for kneading the dough


Method:

In a bowl add the rice flour,gram flour,salt,chillipowder,asafoetida and melted butter.Mix everything thoroughly.

Then add water little by little till it becomes a soft dough.

Heat the oil in a kadai.Put a small amount of dough into the murukku press.

When the oil is ready, squeeze the handles of the murukku press directly into the hot oil.

Move the murukku press in a circular motion.You can see the dough being formed like ribbons in a circle.Be careful in not overlapping the ribbons.

Keep on turning the sides of the pakoda so that both sides are cooked.

When the pakodas are golden brown and no more sizzling sound is heard ,you can take them out of the oil and drain them in a paper towel.

When completely cool,store them in an airtight container.

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Crispy Thattai

Thattai is an ideal tea-time snack.It is little bit time consuming than any other snack.But the taste is worth all the effort and hardwork!!

It is usually a must on the list of snacks on Janmashtami.

Actually there are so many versions of this recipe.This one is my mom's.

Ingredients:

2 cups - rice flour(You can use store bought,but make sure it is fresh)

Slightly dry roast Urad dal in a pan.Powder it in a mixie.

1/4 cup - Urad dal /Black gram dal flour .

2tsp - chana dal

1 sprig - curry leaves(finely chopped)

1/4 tsp - asafoetida

2 tbsp - melted butter

chilli powder - to taste

salt - to taste

any oil - for frying

Method:

Soak the chana dal in water for 2 hours.Drain them completely and keep them aside.In a bowl mix the rice flour,urad dal flour,asafotida,salt,chilli powder,chopped curry leaves,drained chana dal.

Add the melted butter to the flour mixture and mix it well.Then add water little by little and keep on kneading till it becomes a stiff dough.Be careful in not adding too much of water.

Make small balls of the dough.In a well-oiled plastic sheet /ziploc bag pat the balls into thin discs.You can oil your hand if you feel the dough is sticky.Then with a fork prick all over the thattai because we don't want the thattai to puff up like a puri when frying.

Heat the oil in a deep kadai.When the oil is heated up, put a little bit of dough.If it rises up well and sizzles then the oil is ready for frying.If it settles down ,then the oil is not ready yet.

Fry 3 thattai at a time turning them over to ensure both sides are cooked.The thattais are ready to be taken out of oil when you dont hear any sizzling sound and when they attain light golden brown color.

Drain and cool them completely.Then store in an air-tight container.

Iam sending this to Smitha's Colors of Taste-Powders event.The theme for May 2009 is Rice flour.

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