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CRISPY STAR MURUKKU

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 This mind blowing snack is the all time favourite of Kongu folks. One of the traditional savoury. 

How to make?

Ingredients, we need:

Store-bought Raw rice flour 250 g
Powdered fried gram 200 g
Powdered Salt 3/4 Tsp
Dry Red chilly powder 1 Tsp
Water 200 ml 
Asafoetida 2 pinches
Ajwain Seeds 1 tbsp
Cold pressed Groundnut Oil 500 ml

Procedure:

In a dry mixing bowl, add Raw rice flour, fried gram powder, powder salt, Asafoetida and red chilly powder and mix well to combine.

Add water little by little and knead well.

The dough must be non sticky and soft
Add Ajwain seeds and mix well.

Heat Groundnut Oil untill deep fried
Temperature.
Just drop a bit of the dough to check the temperature. If it rises up immediately, the oil is ready.

Place the star holes plate with murukku press and fit perfectly.
Fill 3/4 of the mould with a portion of the dough.
Squeeze the dough directly in circular motion.
Allow Deep-frying until the Oil bubbles
Subside.
Let both sides deepfried evenly 
Take out and collect the murukku on Oil…

SPICY PUFFED RICE/மொறு மொறு காரப் பொரி

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Ingredients:

Puffed Rice 1 kg
Dry Roasted peanuts 150 grams
Fried grams 100g 
Cumin seeds 3/4 tsp
Cold pressed  Coconut OIl  4 tablespoons
Red chillies 6 pcs
Curry leaves 25 pcs
Turmeric powder 1/2 tsp
Garlic Cloves 12 pcs peeled and chopped





Procedure:

Heat the wok with coconut oil.
Add Cumin seeds to fry.
Let them fry.
Add red chillies and curry leaves.
Sprinkle turmeric powder.
Fry on low heat.
Add Garlic cloves and allow to fry until they turn golden brown and crispy.
Transfer the peanuts and fried gram.
Allow frying for a few seconds in hot coconut oil.
Turn off the heat.
Add puffed rice and mix everything to combine and turns golden yellow color evenly.

Spicy Puffed rice is ready for monsoon evening with hot tea.
A filling snack!

Cooking Time 10 minutes
Yield 6 servings.

தமிழில்:

மொறு மொறு காரப்  பொரி  செய்வது எப்படி?

தேவையான பொருள்கள்:

ஒரு உப்பு பொரி  1 கி 
வறுத்த வேர்கடலைப்பருப்பு  150 கிராம் 
பொட்டுக் கடலை 100 கிராம் 
சிகப்பு காய்ந்த மிளகாய்கள்  6
கருவேப்பிலைகள் 25 
சீரகம் 3/4 டீஸ்பூன்
பூண்டு பற்கள் 12
மஞ்சள் தூ…

TANTALIZING BRINJAL RICE / VAANGI BATH/கத்திரிக்காய் சாதம்

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How to make this  Brinjal Fried Rice?

Ingredients:

Baby Brinjals 400 grams
Pressure cooked parboiled Ponni rice 400 grams
Chop them into longitudinal thin slices and to be kept in water to retain its freshness and whiteness.
Tomato one medium sized
Shallots peeled  30 pcs, chopped
Curry leaves 25 pcs
Red Chilly one optional
Asafoetida 2 pinches
Mustard seeds 1/2 tsp
Split chana dals 1 tbsp
Groundnut Oil 3 tablespoons
Red Chilly Powder 1 Tsp
Coriander Greens one fistful
Turmeric powder 1/2 Tsp
Rock Salt 3/4 Tsp

Procedure:

Heat the oil on medium heat.
Add mustard seeds to crackle. 
Once they start to crackle, add shallots, Curry leaves and one red chilly.
Saute until the shallots turn translucent.
Add split chana dal, Turmeric powder and Red chilly powder.
Sprinkle two pinches of Asafoetida.
Saute for 2 minutes
Transfer the brinjals and tomato dices.
Saute them on medium heat until the brinjals turn to be shriveled
Let the brinjals fried and cooked in hot oil on low heat without adding water.
Add salt and coriande…

YUMMY YAM TANGY CURRY/SAENAI PULIKUZHAMBU

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Yam is a good source of vitamin C. It helps in anti-aging, strong bones and healthy immune function. It provides good amounts of fibers, potassium, manganese, Vitamin A B6. and metabolic B vitamins. Modern researches show possible results of muscle cramps, rheumatoid arthritis and symptoms of menopause and diabetes prevention.


Courtesy-Google


This method of cooking yam is a traditional one, has been passing on generation to generation. The subtle flavors of spices, tamarind and coconut make this curry is most delicious.


How to make this yummy yam tangy curry?




Ingredients we need,

Yam 300 gms
Shallots 20 pcs
Curry leaves 25 pcs
Tamarind, a small lemon size
Garlic cloves 8 pcs
Shredded Coconut 1 tbsp
Red chilly powder 3/4  tsp
Fried gram 1 tsp
Dry red chilly 1 pc
Sesame Oil 3 tbsps
Mustard seeds 1/2 tsp
Country coriander powder 2 tsps
Roasted cumin seeds powder 1 tsp
Pepper powder 1/2 tsp
Dry roasted Fenugreek powder (dry roasted) 1/4 tsp
Asafoetida 2 pinches
Turmeric powder 1/2 tsp
Rock Salt 3/4 tsp
Jaggery …

CHEWY COCONUT LADDUS

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This dessert is a great combination of jaggery and fresh coconut.
This laddu does not stick to the fingers once it is cooled down.  This can be served as offering to Deities. An instant version.  Stay good for about a week without refrigeration.

How to prepare this laddu?






Ingredients:

Fresh Coconut one to be shredded.
Organic Jaggery 200 grams
Cardamoms 6 pcs  Seeds to be crushed.
Ghee 3 Tsps

Procedure:

Heat the pan with 2 tsps ghee on medium heat.
Add shredded coconut and roast them until the nice aroma of coconut emanates.
Set aside to cool down for 5 minutes.
Grind it to a coarse powder at high speed.
Heat the jaggery without adding water.
Notice the jaggery starts melting.
Allow melting until the entire jaggery pieces melt and very thick syrup form. add one tsp ghee.
Now, add the roasted coconut and mix to combine on low heat.
Add crushed cardamom seeds and mix again.
Let it sit for a few minutes until a fine mass on low heat.
Set aside to cool down.
Make small lemon sized balls.

These laddus are a li…

CRUNCHY MIXTURE

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Diwali special!  A perfect monsoon-evening snack!

A perfect blend of boondis, sev, nuts and spices make this mixture to the next level.

How to make this savoury?





INGREDIENTS 

Besan flour 600 g (for boondi 300 g for sev 300 g)
Refined Groundnut Oil 500 ml
Raw rice flour 100g
Groundnuts 100g
Beaten rice 100g
Red chilly powder 1 Tsp
Powdered salt 3/4 Tsp
Asafoetida one pinch
Curry leaves 20-25 pcs
Water as required

Procedure:

Add 300 g Besan Flour to the mixing bowl.
Add a pinch of salt.
Pour water little by little and blend well until thin batter consistency.
Heat oil on high flame until right temperature to deep fry.
Smear the slotted ladle with little oil on both sides.
Hold the ladle over the hot oil and pour the batter.
The besan batter is dripping like tiny drops and starts frying.
Fry until crispy and oil bubbles subside.
Take out and collect them on oil absorbent paper towels.
Repeat the process for the remaining batter.
Boondis are ready.

Mix the Raw rice flour and besan flour 300 g 
Add a pinch of salt a…

DEEPAVALI SPECIAL LADDU

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DEEPAVALI SPECIAL BOONDI LADDU. 

Make this Deepavali/Diwali more special with this delicious dessert! A great grand way of expressing your feelings and warm wishes and regards to everyone on the occasion of Diwali/Deepavali. 

How to make this densely rich Boondi Laddus?



Here it is!

Ingredients what we need:

Besan Flour 500g
Sugar 500g
Ghee 20 ml
Refined Groundnut Oil to fry boondis 500 ml
Water  as required
Boiled and cold milk 50 ml
Food colour: Orange 1/2 pinch
Yellow 1/2  pinch
Cucumber seeds 1 Tbsp
Cashew flakes 1 Tbsp
Crushed cardamom seeds 1 Tsp

Procedure:

This  recipe consists of three steps

First Step:

Take 500g besan flour in a mixing bowl.
Add water little by little and blend well 
Add 50 ml boiled cool milk.
Blend well until the batter becomes thin and lump-free.
Set aside for 10 minutes.

Heat the refined oil on medium flame.
Check the temperature of the hot oil by dropping besan batter droplets. If it comes up immediately, the oil is ready to fry the boondis.
Smear both sides of the slotted ladle w…