MUL MURUKKU

MUL MURUKKU 

Mul Murukku

Ingredients:

Rice flour                        – 2 cups

Roasted Chana dal         – 1/4 cup
[ Pottu kadalai ]

Moong dal                      – 1/4 cup

Cumin Seeds                  – 1 tbsp

Sesame Seeds                 – 2 tbsp

Chilli Powder                 – 1 tbsp

Asafoetida                       – 1/2 tsp

Butter                             – 1 tbsp

Oil                                   – for deep frying

Method:

Dry roast the moong dal and grind together with channa dal [ pottu kadalai ] to a silky powder.

Add it to the rice flour.

Add butter, sesame seeds, cumin seeds, red chilli powder and asafoetida [soak 1/2 inch piece of solid asafoetida in water and add that water to it ].

Make dough by adding sufficient  water and knead well  and make a soft dough.

Add the dough  to a murukku maker with star shape plate.

Press them into a cut plastic cover first.

Heat oil in a deep frying pan over medium flame.

Fry the prepared murukkus till  golden brown.

Remove and drain excess oil.

Mul murukku it ready to taste....

Store in an airtight container.

MYSORE BONDA

MYSORE BONDA

Mysore Bonda

INGREDIENTS:

 Urad dal                                  - 1 cup
           
Green chilly                             - 1

Chopped curry                         - 1 tbsp

Coriander leaves                      - 1 tbsp

Black peppercorns                   - 1 tsp
   
Chopped ginger                       - 1 tsp

Chopped coconut pieces          - 2 tbsp

Asafoetida                                - a pinch

Rice flour                                 - 2 tsp

Salt                                           - to taste

Oil                                           - for deep frying

METHOD:

Wash and soak the urad dal for 2 to 3 hrs

Drain the water and grind  it in blender

Add salt and sprinkle very little water & grind to smooth and fluffy consistency.

Take care while adding water.  

Add chopped Green chilly, curry and coriander leaves and set aside.

Add the smooth batter to the mixing bowl.

Add  ginger, asafoetida , rice flour, pepper corns, curry and coriander leaves.

Now the batter is ready.

 Heat a pan and pour oil to fry the bondas.

 Spread a paper napkin in a plate and keep it ready.

 make small sized balls of your choice.

Drop in hot oil carefully.

When it is cooked on both sides to golden brown

Bondas are ready to taste.

Serve hot with coconut chutney..

CARROT HALWA

CARROT HALWA

Carrot Halwa

INGREDIENTS:

Carrot grated            - 2 cups 

Sugar                        - 1/4 cup 

Milk                          - 1 cup

Ghee                         - 3 tbsp

Cashew                     - 4 tbsp

METHOD:

Wash and Peal the carrots. Grate the carrots in big size grater.

Take a frying pan heat and add ghee.

Add the grated carrots to the ghee and saute till the carrots are slightly cooked.

Then add  sugar and 1 cup of milk. 

Allow the carrot to cook in the milk. 

In a separate pan add ghee heat and fry cashews till golden brown.

Add to cooked halwa.

Carrot Halwa is ready to be served. 

VEGETARIAN PINEAPPLE SAMBAL [ Malaysian Recipe ]

VEGETARIAN PINEAPPLE SAMBAL [ Malaysian Recipe ]

PINEAPPLE SAMBAL

INGREDIENTS:

Pineapple cut into small pieces         - 300 grms

Garlic smashed                                  - 2 

Onion sliced                                      - 1 big 

Chilli paste                                       - 1 tbsp 

Oil                                                    - 1 tbsp
  
Sugar                                               - to taste

Salt                                                  -  to taste

METHOD:

Take a frying pan and heat  the oil.

Saute  the smashed garlic well.

Add in the sliced onions.Saute till translucent .

Add in the chilli paste.

Cook on slow fire till the raw smell goes.

Add in the pineapple slices, sugar and salt.

Cook for few more minutes. The pineapple will ooze out some juices.

Stir fry for a moment and remove.

Goes well with any Kuska, Biryani, Pulao or Ghee rice.

KUSKA RICE

KUSKA RICE

This is a very common dish cooked in Tamil Muslim community of south India.......Its a simple dish can be cooked in few mins without much strain as we have in making Biryani... It tastes different and goes well with Chicken curry and onion raita....Vegetarians can take it with vegetable kurma ...

Jeera RiceKuska with Chicken Curry and Onion Raita

INGREDIENTS:

Basmati rice or jeera rice       - 2 cups

Sliced onion                            - 2

Ginger & garlic paste             - 2 tbsp

Green chilli                             - 3

Star anise                                - 2

Cloves                                      - 3

Cinnamon                                - 1" piece

Cardamom                               - 3

Bay leaf                                    - 4

Coconut milk                           - 1 cup

Turmeric powder[optional]    - 1 tsp

Ghee                                        - 2 tsp

Oil                                           - 4 tsp

Salt                                          - to taste

Mint  leaves                             - 1/2 cup

Coriander leaves                     - 1/2 cup

METHOD:

Wash and soak rice for 30 minutes. Drain rice and keep aside. 

Heat ghee and oil in a Pressure Cooker.

Add cinnamon, bay leaf, cardamoms, star anise and cloves When it splutters... 

Add onion and green chilli and Saute it well till the onion turns transculent. 

Now add ginger & garlic paste and saute it well.

Add mint and coriander leaves and saute it well.

Add the turmeric powder its purely optional traditional kuska we dont add any color.

Now add 1 cup of coconut milk and 2 cups of water.

Allow them to boil well.

Now add the drained Rice and mix well.

Add salt for taste and pressure cook for 3 whistle.

Yummy Kuska is ready to taste

Can be serve with Vegetable kurma or chicken curry and onion raita and tomato sweet.......

Basmati Rice Kuska

MY BRINJAL PLANTS 

This is my first brinjal of brinjal plant.... felt so happy to see the blossom of plant was waiting to see the brinjal ...... Ooops many flower dropped off ... when I saw the tiny brinjal coming out I cant put it word how I felt ..... soooooooo happy ... Thought of uploading it in my blog ........

FISH CURRY.....

FISH CURRY.....

Fish Curry 

INGREDIENTS:

Sheer fish  or King fish    - 1/2 kg

Shallots                             - 10

Indian Garlic                    - 10

Tamarind                          - 1 lemon size

kudampuli                        - 2 pieces

Mustard seeds                  - 1/2 tsp

Fenugreek seeds              - 1/2 tsp

Curry leaves                    - 2 stalks

Coriander leaves             - 3 tbsp

Red chilli pwd                 - 3 tbsp

Coriander pwd                - 2 tbsp

Turmeric powder           - 1/4 tbsp

Water                              - 1 cup

Salt                                 - to taste

Oil                                  - 8 tbsp


METHOD

Clean the fish and cut them in to medium pieces.

Soak tamarind in a cup of water and keep it aside. Extract the pulp.

Heat oil in a deep pan.

Add mustard and fenugreek seeds and then Add curry leaf and coriander leaves.

Add shallots and garlic, saute for 2 minutes.

Add chopped Tomato.

Add chilli, coriander and turmeric powder saute for 2 minute on low flame till raw smell go.

Add tamarind extract along with water. 

Bring to boil, add fish pieces, kudampuli and salt to it.

Cover and cook for around 15 minutes on low flame till it starts boiling again.

Cook uncovered for some more time till the fish is fully cooked. 

Serve hot with rice.