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 raisinsServe 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.