SRI LANKANS KOKIS

SRI LANKANS KOKIS OR  ACHU MURUKKU 

 Even though we live in Chennai now my paternal and maternal Grandfathers was doing business in Colombo ... So most of our recipes will be based on ceylon style... even now when ever we are visited by our relatives in colombo  my mom use to prepare their unique dishes .... I got many recipes from her... will be posting them in future... kokis is also made in  Tamilnadu with a different name ... they call it Achu Murukku ... the difference is they avoid eggs ... Here goes my Kokis recipe for you all..............


SRI LANKANS KOKIS 

INGREDIENTS:

Raw Rice flour                 - 1 cup

All purpose flour              - 1/4 cup

Egg                                   - 1

Sugar                                - 1/2 cup

Thick Coconut milk         - 1/2 cup

Thin Coconut milk           - 1/2 cup

Oil                                     - for frying

METHOD:

Mix raw rice flour and all purpose flour.

Sieve it together and set aside..

Extract fresh thick and thin coconut milk

Beat  an egg and add it to  thick coconut milk.

Add sugar to this.

Add the sieved flour slowly mix well and a make batter of dosai batter consistency 

If the batter is too thick Achu murukku will not be  crispy, adjust the batter with the thin coconut milk.

Take a frying pan for deep frying .

Add oil for deep frying. when hot 

Fully dip the mold in oil and keep for atleast 5 mins.

Once done take out the mold carefully and immerse half the mold in the batter.

The mold will coat with batter. 

Drop the battered mold in hot oil and shake the mold to get release the murukku,

If it is struck in mold just push it with help of  a fork and push it down.. 

Turn the murukku to cook other side.

Cook till they turn golden brown.

Repeat the process till you finish all the batter

Cool  it and store in airtight container.

Crispy Achu Murukku is  a good evening snacks for kids.

TIRUNELVELI SPICY DRUMSTICK MASALA OR MURUNGAI MASALA


TIRUNELVELI SPICY DRUMSTICK MASALA OR MURUNGAI MASALA

Drumstick masala is a familiar dish in Halwa city of Tamilnadu... Its a handy dish too ...if we get a surprised guests as most of the houses will have drumstick plant in backyard... 


SPICY DRUMSTICK MASALA

INGREDIENTS:

Drumstick / Murungaikai    - 2 

Fennel   Seeds                       - 1 tsp

Turmeric powder                  - 1/4 tsp

Coriander powder                  - 3 tsp

Red chilly powder                 - 1/2 tsp

Curry leaf                             - 1 sprig

Salt                                        - to taste 

Oil                                         - 1 tsp

FOR PASTE:

Onion                                    - 1

Shredded coconut                 - 3 tbsp

Cumin Seeds                         - 1/2 tsp

METHOD:

Make a coarse paste with onion, coconut and cumin seeds.

Cut the drumstick into 2 inches long pieces. set aside.

Take a frying pan and add oil to it, When hot.

Add fennel seeds  when splutter add the curry leaves.

Then add the drumstick pieces.

Add coriander powder, red chilly powder and turmeric powder.

Then add the ground  masala paste and salt

Add a cup of water and cook till tender .

Cook till water evaporates and become a dry masala.

Thirunelveli Drumstick masala is ready to taste..

Goes well with Rice....

SUSIYAM TRADITIONAL TAMIL RECIPE

SUSIYAM TRADITIONAL TAMIL RECIPE

 Susiyam is a traditional Tamil sweet recipe of Tamil Nadu South India... There are 2 versions of susiyam traditional method is made with dipping in rice batter which I have given below ....whereas the other version is dipped in all purpose flour batter...Traditional method taste best so I have given this version first and will try to give the other method in future.......



SUSIYAM

INGREDIENTS:

Raw rice                          - 1/4 kg

Urad dal                          - 50 g

Chana dal                        - 1 cup

Jaggery                            - 1/4 cup 

Grated Coconut               - 4 tbsp

Cardamom powder          - 2 tsp

Salt                                   - to taste

Oil                                    - for  deep frying

METHOD:

Soak raw rice and urad dal for 4 hours. 

Add salt and grind it to idly batter consistency.set aside.

Soak chana dal for an hour. 

Cook the channa dal and mash it well. 

Take a bowl add the mashed chana dal,grated jaggery, grated coconut, cardamom powder and mix well. 

Make small balls and keep it aside.

Heat oil in a frying pan for deep frying. 

Take a ball and dip in the batter and drop it into oil and deep fry till it turns golden colour.

Remove and transfer to kitchen tissue  o absorb excess oil.

Serve hot.

Yummy Susiyam is ready to taste...

CHICKEN CHOPS

CHICKEN CHOPS


CHICKEN CHOPS

INGREDIENTS

Chicken                                - 1 kg

Onion                                   - 2

Ginger & Garlic paste         - 2 tbsp

Tomato                                 - 2

Cloves                                   - 2

Cinnamon                             - 2

Cardamom                            - 2

Garam masala                     - 2 tbsp

Red chillies                           - 2

Coriander powder                 - 3 tbsp

Pepper   powder                    - 1 tbsp

Curry leaves                          - 2 sprigs

Coriander leaves                   - 2 tbsp

Mint leaves                            - 1 tbsp

Oil                                         - 5 tbsp

Method:

Make a paste with ginger and garlic paste, pepper, coriander powder, cloves, cinnamon cardamom,red chillies.

Add  oil in a frying pan. when hot .

Add the chopped onions saute well .

Add curry leaves .. then 

Add the tomatoes, saute well.

Add the cut chicken pieces, mix well.

Add the  ground paste  and  salt. 

Need not add water as the  the water from paste and the tomato is enough for cooking.

Add the Garam masala  and red chilli powder. 

Then add the mint leaves and coriander leaves .

Let the paste simmer and blend with the chicken, 

Reduce the flame and let the chicken cook for 20 minutes.

When cooked garnish with coriander leaves.

Serve hot with Rice or Roti....

RIPPLE CHEESE CAKE

RIPPLE CHEESE CAKE 



RIPPLE CHEESE CAKE

INGREDIENTS:

Cream cheese                - 2 cups

Butter                            - 1 tbsp

Eggs                              - 3

Sugar                             - 3/4 cup

Vanilla   Essence           - 2 tsp

Lemon Juice                  - 1 tsp

Cracker or Pie Crust     - 250 gms

Cocoa Powder               - 1/2 cup

Choco button                - for decor


METHOD:

Preheat oven to 180°C.

Grease a tart tin.

Powder the cracker if you are using cracker in the bowl and blend with butter until the mixture resembles wet sand.

Place the mixture in the tart tin and press firmly over the base and sides of the tin.

Bake in the oven for 10-12 mins. Allow to cool completely.

Place the cream cheese, sugar and vanilla extract in the bowl beat until smooth with electric blender.

Add the eggs, one at a time, beating well between each addition.

Divide the mixture into two.

Take a cup of batter and  mix cocoa.Now

Pour the first or the vanilla batter which we reserved first into the pie crust.Then

knife the cocoa mixture into the pie cutting through the batter, without mixing it.

Then, using the tip of a spoon, swirl the two mixtures to create a ripple effect.

Bake for 20-25 minutes.

Cool and serve.


RIPPLE CHEESE CAKE

Yummy and Tasty Cheese cake is ready to taste...




GINGER CHUTNEY


GINGER CHUTNEY



GINGER CHUTNEY

INGREDIENTS:

Bengal Gram                         - 2 tbsp

Onion                                     - 1 

Ginger                                    - 1/4 cup

Red chillies                            - 5  

Green chilli                           - 1 

Tomato                                  - 2 

Curry Leaves                         - 1 tsp

Mustard seeds                       - 1/2 tsp

Split black gram                   - 1/2 tsp

Salt                                       - to taste

Asafoetida                            - a pinch

Oil                                        - 2 tsp

Water                                   - 1/2 cup


METHOD:

Take a frying pan..

Add 2 tsp of oil

Roast split Bengal gram, red chillies and asafoetida till the bengal gram colour changes slightly.

Add chopped ginger, onion, green chilli and saute for 2 minutes.

Add chopped tomato, curry leaves and saute for a minute.

Add salt, asafoetida and grind together after it becomes cool.

Temper with mustard seeds, split black gram and curry leaves. [ Tempering is optional ]

I too avoided tempering..

Can have this chutney without tempering also...

Pour the grinded chutney in a kadai, add some water and bring to boil.

Keep it in slow flame for 2 minutes.

Serve Hot with Idli and Dosa.

WHEAT LADDU OR PINNIE LADDU


WHEAT LADDU OR PINNIE LADDU


WHEAT LADDU

INGREDIENTS:

Wheat flour                      - 3 cups

Ghee                                   - 1 cup

Powdered sugar               - 1 1/2 cups

Almonds chopped            - 1/4 cup

Cashew nuts chopped      - 1/4 cup

Cardamom powder          - 1 tsp

Raisins                                 - 1/4 cup


METHOD:

Add 1 tsp of ghee and roast cashew nut, almonds and Raisins separately till golden brown and remove heat.

Heat ghee in a kadai, add wheat flour and  roast till it turns golden brown  10 mins. transfer it to a large bowl.

Add roasted items  to wheat flour bowl. 

Mix powdered sugar  and wait till it reaches to room temperature.

Roll into even sized laddus.

Simple and tasty Wheat laddu or Pinnie ladoo ready to taste. 

Store it in a airtight container.