Murukku

Murukku 

Murukku

Ingredients:

Raw rice flour           -   3  cups

Urad dal flour           -   1 cup 

Butter                        -   1 tablespoon

Sesame seeds            -   1 teaspoon  

Cumin seeds             -   1 teaspoon 

Salt                           -   to taste

Asafoetida               -    1/2 teaspoon 

Water                      -    1  cup 

Oil                           -    for deep frying


Method:


Add rice flour, urad dhal flour, cumin seeds, sesame seeds, salt and butter in a bowl and mix well.

Add  water little by little and  form a soft non sticky dough.

Heat oil in kadai apparently, enough to  deep fry the murukkus.

Use  3 rounds holes plate in murukku press.grease some plastic sheets  and make murukku first  Then drop  into the oil.

Deep fry in medium flame.


Fry them till golden brown .Make sure it gets cooked evenly on both sides,turn over accordingly.

Drain in tissue,cool down completely and then store in airtight container.

Murukku

UPPERI [OR] KERALA BANANA CHIPS

UPPERI [OR] KERALA BANANA CHIPS   

Kerala Banana chips

Ingredients

Raw banana (Nentrankai)  -  3  

Turmeric powder                -  1 tsp

Water                                  -  1 cup

Salt                                     -  2 tsp

Oil                                      -  for  frying


Method

Peel the banana and immerse the same in turmeric water for 10-15 minutes. Remove and pat dry.

Mix turmeric powder and salt and water 

Using a mandoline, slice the bananas directly into the hot oil. 

Stir once so that they don’t stick together

When it is half cooked, add 1 tsp salt added turmeric water.

When the bubbling sound stops, remove from the oil and put in paper napkin to remove excess oil.

Cool and keep it in airtight container.

Upperi

SWEET MANGO PACHADI

SWEET MANGO PACHADI 

Sweet Mango Pachadi

Ingredients:

Mango                             - 1 big

Green chillies                  - 1 slit 

Red chilli                         - 1

Jaggery                            -  1/4 cup

Turmeric powder            -  1/4 tsp

Oil                                    -  2 tsp

Mustard seeds                  -  1/4 tsp

Urad dhal                           -  1/4 tsp

Curry leaves                     -   few leaves

Water                                -  1/2 cup

Salt                                   -  1 pinch


Method:

Peel off skin from mango and chop them into  cubes

Take a pan, heat oil, add mustard seeds, urad dhal Red chilli and curry leaves

Once seeds start to pop up, add chopped mango and saute for 2 mins.

Add the green chillies and salt  Cover the pan with lid and cook at medium heat for 5-8 mins

Add jaggery [melt jaggery and filter impurities] and keep stirring till jaggery is dissolved.

Add salt ,cook for another 5 mins till mango has mixed well with jaggery and then turn off heat

Sweet Mango Pachadi

RAVA KICHADI

RAVA KICHADI

Rava Kichadi

Ingredients:

Rava/Sooji -1 cup 

Onion - 1 finely chopped

Ginger - 1 tsp finely chopped 

Green chillies - 2 slit

Tomato - 1

Vegetables - 1 cup [ carrot,beans and peas ]

Chilli  powder -  1/4 tsp

Turmeric powder - 1/4 tsp

Water - 3 cups

Ghee  - 2 tbsp 

For the seasoning :

Oil - 2 tbsp 

Ghee - 1 tbsp

Mustard seeds - 1 tsp 

Bengal gram - 2 tsp 

Urad dal -1 tsp 

Curry leaves - few 

Coriander leaves  -  few 

Method

Heat ghee and oil in a pan, add bengal gram,  mustard seeds, urad dal and curry leaves.

Then  add finely chopped onions, slit chillies and ginger.

Saute until onions turn transparent. Add tomato and  vegetables and stir well then add chilli powder and turmeric powder. 

Saute and cook the vegetables for 2-3 minutes. 

Now add 3 cups of hot water and salt.

When water starts boiling, reduce the flame and add rava slowly, stirring continuously  to avoid formation of lumps.

Keep stirring gently, when it becomes semi solid, 
 add 1 tbsp of ghee  and mix well.

When all the water is absorbed, mix well, close it with a lid and cook on low flame.

Cook in low flame for 5 minutes and switch off the flame.  you can add cashew nuts fried in ghee. Add an extra tbsp of ghee. Garnish with coriander leaves.

Serve hot with coconut chutney.

KHOYA GULAB JAMUN

KHOYA GULAB JAMUN 

Khoya Gulab Jamun 

INGREDIENTS:

Khoya                                    –150 gms

Soda bicarb                          – 3 pinches

All purpose flour                 – 1 cup

Sugar                                    – 2 cups

Water                                    – 1 cup

Cardamom                           – 4-5 pods seeds crushed

 Rose water                           – a few drops

Milk                                       – a few tsp (to knead the dough)

 Ghee                                     – 200 ml

Oil                                          – 200 ml

METHOD:

Mix khoya, all purpose flour ,soda bicarb  and make a dough by adding   milk little by little to form a smooth dough.

Take  a saucepan make  sugar syrup with water and sugar in low flame till the sugar fully dissolves and the syrup starts thickening till one thread consistency.

Add the crushed cardamom seeds, and rose water and mix well.

Make sure that the syrup is still warm when you fry the balls and drop them into the syrup.

Once the dough is prepared make small balls out of it.

Heat oil and ghee together in a frying pan  Oil should not be too hot. Now drop the balls one by one and deep fry them.

Once the balls are deep fried drop them into the warm sugar syrup directly.

Balls will enlarge in size and become very soft.

Remove them from syrup and arrange it in serving dish. 

This can also be kept in refrigerator and then served cool.

Khoya Gulab Jamun

VERMICELLI AND SABUDANA KHEER / PAYASAM

 VERMICELLI AND SABUDANA  KHEER / PAYASAM

Vermicelli and Sabudana Kheer

Ingredients:

Vermicelli / Semiya                    -   1 cup

Sabudana [sago]               - 1/4 cup

Cashewnuts                       - 10 tbsp

Raisins                              - 5 tbsp

Cucumber Seeds               -  3 tbsp

Charoli seeds                    -  3 tbsp
[Saara paruppu]

Warm milk                        - 2 1/2 cups

Milkmaid                          - 1/2 cup

Cardamom                       - 3 crush seeds

Ghee                                - 2 tbsp
 
Method

Take a  deep pan add ghee and roast the nuts raisins and cucumber seeds till golden brown. Remove and keep aside.In the same pan,roast the vermicelli till it slightly changes in colour.

Now mix in the  warm milk and stir well.Let it come to a boil.

Cover and cook for  till the vermicelli and sago  is cooked.

Mix in the milkmaid and stir well.Add the crushed cardamom and keep stirring.

Add the roasted  nuts and raisins. Serve warm.

MASAL VADAI

Masala Vadai

Ingredients 

Channa dal  /Kadalai paruppu    -  1 cup 

 Red Chillies                                  -  2

Fennel seeds /Sombu                       -  1 tsp

Onion                                                 -  2  finely chopped

Green chillies                                    -  2 finely chopped

Curry leaves                                     -  few 

Coriander leaves                             -  few finely chopped

Salt                                                    -  to taste

Oil                                                      -  deep frying 

Method :

Soak Channa dal [kadalai paruppu] in water for 2 hours.

Drain the water completely. Keep 2 tsp of channa dal aside.

Grind 2 red chillies and fennel seeds first and then add the rest of the channa dal and grind coarsely without adding water .

Then add finely chopped onions,2 tsp which was kept separately  finely chopped green chillies, finely chopped coriander leaves and few curry leaves to the above mix.


Heat the oil . Take the mix of small lemon sized ball, flatten it with your hands and gently slip it into the oil.

Keep in medium heat and fry the vadas both sides till golden brown and crisp. Repeat the same procedure for the rest of the mix.