Sunday 6 November 2016

KAI MURUKKU/ HAND RICE SPIRALS

This snack involves long process but the taste is great. It is an art of making swirls perfectly.


Ingredients:
















Raw rice three cups
Urad dal 100 gms
Cold press coconut oil one tablespoon
Sesame oil one tablespoon
Refined oil to deep fry the suthu murukku
Cumin seeds one spoon rubbed
Cow butter one lemon size room temperature
Salt to taste
Adequate water

Procedure:

Soak the raw rice for two hours and drain the water and allow to dry in sunlight on a dry cloth or on a newspaper until the water excess be absorbed and the rice is with moisture.
Blend the rice into fine flour and sieve the flour to get a finest flour.
Dry roast the urad dal into cream white and aroma wafts.
Blend the urad dal into a fine powder.
Sieve the flour in order to get finest flour.
Mix them well in a dry bowl.
Add Salt and mix well.
Add butter and blend well.
Add water as per need and knead into a soft dough.
Add cumin seeds and incorporate them into the dough.
Add pure cold pressed coconut oil.
Knead well to get non-sticky.
Take a lemon sized dough and pinch with three fingers into a long rope shape. 
Twist and press gently and for a circle about two or three turns.over a polyethylene or plastic sheet.
You can swirl three murukkus at a time and deep fry them. 
Heat oil and drop the murukku one by one by hand.
Deep fry the murukku until the sizzling sound of oil ceases.
Drain the murukku when it becomes golden brown on all sides.
Collect in a dry bowl.
Repeat the process in batches.
Crispy and tasty kai murukku is ready to have.

Do view another version using boiled rice as follows:
We can make the kai murukkus by using boiled rice. The process is slightly different. Soak the IR 20 or idli rice fir two hours. Grind into a smooth batter adding salt. Blend the Bengal gram and ajwain seeds into a fine flour. Dry roast urad dal. Blend it into fine powder. Mixing proportion is Rice batter (250 gms idli rice or IR20+Urad dal flour one spoon+50 gms of Bengal gram flour+salt to taste+cumin seeds sesame seeds (optional)+one tablespoon of cow butter+adequate water.

Knead into a soft and nonsticky dough.
Take one tablespoon of coconut oil in a small cup to smear the fingers and palm.
Smear the hands and take one portion of the dough and make the murukku by rolling and twisting the dough ropes with the help of thumb, forefinger and middle finger. the forefinger and middle finger.
Just three rounds around the bottle cap. Make murukkus over the dry white cloth.









Heat the oil to deep fry.
Take off the murukkus from the cloth using a spatula and Deep fry evenly into a golden brown and crispy murukkus. 
Collect them in a tissue paper or newspaper to absorb excess oil.
Store them. one week shelf life.


Friday 4 November 2016

SESAME SANTHAGAI

This is one of the delicous versions of santhagai. 













Ingredients:

Santhagai (Rice string hoppers) I already posted how to make santhagai)
Sesame seeds black and white one cup 
Curry leaves 10 nos
Shallots or bellary onion finely chopped half cup
Red chilly three slit
Cilantro leaves finely chopped
Ginger gratings one spoon
Asafoetida one pinch
Sesame oil one rablespoon
Mustard seeds one spoon
Turmeric half spoon
Chana dal one spoon

Procedure:

First of all, you have to make ellu podi.
Dry roast the white and balck sesame seeds( equal quantity)
Set aside to cool down.
Blend in a mixer to  coarse texture.
Soak the boiled rice for two hours. Then grind it into a fine batter with little salt.
Steam the batter in idli slots of the idli steamer.
Squeeze into long string hoppers using santhagai press.
Keep aside.
Heat the frying pan with sesame oil over a medium flame
Add mustard seeds to splutter.
when it starts to splutter, add chana dal, onion, red chillies, curry leaves.
Saute for a while till the onion turn translucent.
Reduce the heat to the low level.
Add turmeric and asafoetidea.
Add string hoppers and give a gentle stir.
Sprinkle salt and sesame coarse powder and mix.
Add finely chopped cilantro leaves and stir well.
Switch off the flame.

A flavourful ellu santhagai is ready to have as a delicious breakfast.
Either evening tiffin or light dinner.
You know, the sesame seeds are rich with calcium, magnesium, iron  and dietary fibers.Sesamin and sesamolin, the contents of sesame seeds are balancing the cholesterol level and good for the heart-health.






Thursday 3 November 2016

VENDAIKKAI PULIKUZHAMBU/OKRA TAMARIND CURRY

This is one of the traditional kuzhambu varieties served in the south Indian homes.the recipe is different in every home according to their unique taste. We are ardent fans of this pulikuzhambu made with vendaikkai/ladysfinger vegetable in the tamarind base.


Ingredients:

Okra/lady's finger veggie quarter kg.
Tamarind a medium size lemon
Bellary onion/shallots finely chopped one tablespoon
Curry leaves 10 nos
Apple tomato half finely chopped
Turmeric one spoon
Sambar powder  two spoons
Salt to taste
Sesame oil quarter cup
Asafoetida one pinch
Jaggery a gooseberry size
Fenugreek powder (roasted) half spoon
Cilantro leaves chopped half cup
Adequate water.

Procedure:

Soak tamarind in a cup of water for half an hour.
Wash the lady's fingers and wipe with dry cloth.
Allow to dry for ten minutes.
Chop them into small pieces.
Heat the frying pan with sesame oil.
add mustard seeds. When it starts to crackle, add onion and curry leaves.
Add lady's fingers pieces and give a good stir until the veggie fried and shrink
Sprinkle little asafoetida and half spoon of roasted fenugreek powder.
Add turmeric powder and sambar powder,
Let the flame be low level.
Add tomato dices and give a quick stir.
Pour tamarind extract.
Followed by the required salt and jaggery.
Bring to boil till the gravy texture reached.
Add cilantro leaves. Switch off the flame.

A delicious gravy is ready to have with hot steamed rice and a spoon of sesame oil.















Wednesday 2 November 2016

SAMBA WHEAT RAVA VEGETABLES KICHADI

An ideal and quick breakfast !
Healthy!
An easy lunch may be!
A delicious and comfort evening tiffin to kids
Even a light dinner!

guess?

Vegetable wheat rava kichadi!
Easy to make!
You can say it as one pot meal.

Ingredients:

Samba wheat rava 2 cups
Bellary onion one chopped
Green chillies two cut
Curry leaves half cup
Mint leaves half cup
Cilantro leaves half cup
ginger gratings one spoon
Garlic gratings one spoon
Carrot cubes one cup
Push beans one cup
Raw peanuts half cup
Potato one chopped into cubes 
Apple tomato half finely chopped
Sesame oil quarter cup
Mustard seeds one spoon
Water three cups
Salt to taste


Procedure:

Heat the pressure pan with sesame oil over a medium flame.
Add mustard seeds to splutter.
When they begin to splutter, add onion, green chillies, curry leaves, mint leaves and cilantro leaves.
When the onion gets translucent, add ginger and garlic gratings and allow to fry it for a while.
Add tomato, all the vegetables and the raw peanuts,
Pour three cups of water and add turmeric.
Add salt to taste.
Allow to boil.
Check the taste. Add salt if needed.
Add wheat rava and stir softly to combine with vegetables.
Close the lid and allow one whistle in medium flame.
Simmer the flame.
Wait for two minutes.
Switch off the flame.

Yummy vegetable wheat rava kichadi is ready to have with curd. You can make raw Bellary onion pachadi with curd and enjoy. It tastes great.

Image tutorials for your reference:















Monday 31 October 2016

PACHAI PULI RASAM

Intelligent people are more practical oriented than those who just read without any brains and live with false prestige. Cooking is one of the practical culinary art, using herbs and spices in the food for living as well as for health. Here, the tamarind is practically tested in rasam in raw mode. That means the raw tamarind extract rasam, 

It tastes great with hot steamed rice and vegetable stir fry. You can test it  with nonveg stir fry. In our village areas, the people are used to enjoy this raw rasam and hot steamed rice with country chicken varuval (Asari kozhi varuval (special in our kongu region.This will be posted soon. 

Ingredients:

Tamarind one lemon size
Shallots 12 finely chopped
Green chillies two finely chopped
Curry leaves finely chopped
Coriander leaves finely chopped
Water three cups
Salt to taste
Cumin seeds rubbed with palms one spoon
Asafoetida one pinch
Jaggery one piece
Mustard seeds and curry leaves five to season the rasam
Sesame oil one spoon.

Procedure:

Extract tamarind juice after soaking it in water for half an hour.
Add the chopped shallots, green chillies, curry leaves and coriander leaves.
Add jaggery and salt to taste
Sprinkle one pinch of asafoetida
Rub the cumin seeds and add to the extract.
Season it with mustard seeds and curry leaves in sesame oil

Just check out the taste. A perfect blend of ingredients! It is damn delicious!
No need to make it in the flame. A quick fix and supports a quick digestion!
You can have it with hot steamed rice or a starter.











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