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Diwali Sweets and Snacks

Sunday, October 19, 2014

Ragi murukku–Diwali snacks

Murukku is always special at my home and think about making it healthy as well. I have already tried preparing murukkus like arisi murukku, butter murukku, mullu murukku, ring murukku and now comes ragi murukku for this Diwali. Ragi murukku prepared with homemade ragi flour, rice flour, roasted bengal gram and other spices. It came out crispy and tasted as good as any other murukku.

Ragi murukku

Ingredients:

Yields: around 20 to 25 murukku (depends on the size of murukku)

      • 2 cups – Ragi flour / keppai maavu
      • 1 cup – Rice flour
      • 1/2 cup – Roasted bengal gram flour / pottukadalai maavu
      • 2 tbsp – Butter
      • 1 tsp – White sesame seeds
      • 1 tsp – Cumin seeds
      • 1/2 tsp – Red chilli powder (or add as needed)
      • 2 to 3 pinches – Asafoetida
      • Salt to taste
      • Oil to deep fry

Ragi murukku

Ragi murukku

Preparation method:

  1. First dry roast pottukadalai or roasted bengal gram slightly and allow them to cool completely, grind them to a fine powder.
  2. Take a mixing bowl, add ragi flour, rice flour, roasted bengal gram flour, butter, white sesame seeds, cumin seeds, red chilli powder, asafoetida and required salt, mix well nicely and add enough water, knead into a soft and pliable dough. Set aside.
  3. Heat oil in frying pan, fill the murukku press with this dough with 1 star murukku hole plate. Grease ladle with little oil and make shape as shown in the picture and then drop them in oil.
  4. Deep fry them over medium flame for 1 or 2 minutes and then turn it gently. Fry them till they become crispy and well cooked. Since the colour of the ragi murukku is dark, you cannot check it by seeing the colour whether it is fried or not. So fry them until hiss sound stops completely. Use paper towel to remove excess oil. After murukku is cool down store in an airtight container.

Ragi murukku

Notes:

  • You need to wait till bubbles stop to make sure Murukku is well cooked.
  • The dough has to be in a correct consistency,should not be sticky or too hard.
  • Butter is must ingredient in this recipe since it helps the murukku to stay crispy for long.
  • You can also use 3 star murukku moulding instead of 1 star mould.
  • You can increase or decrease the quantity of red chilli powder as per your spice level.

Ragi murukku

Friday, October 17, 2014

7 cup burfi – Diwali sweets

7 cup burfi or 7 cup cake as the name indicates 7 cups of ingredients are used in preparing this yummy sweet. This is a popular Indian sweet usually prepared on special occasions like Diwali.

7 cup burfi

Ingredients:

Yields: around 20 pieces (depends on the size of burfi)

      • 1 cup – Gram flour / besan / kadalai maavu
      • 1 cup – Grated coconut
      • 1 cup – Ghee
      • 1 cup – Milk (room temperature)
      • 3 cups – Sugar ( i used 2 1/2 cup)
      • Chopped almonds for garnishing (optional)

7 cup burfi process

Preparation method:

  1. Grease a plate to pour burfi /cake when done. You will not have time to do later as everything happens very fast.
  2. Heat a tsp of ghee in a pan, add gram flour and fry until nice aroma comes. It takes 3 to 4 mins and then sieve it once so that there are no lumps found. Don't let gram flour to change its color.
  3. Bring back the sieved gram flour to the same pan, add grated coconut, sugar and mix well everything. Then add milk and once again mix well without any lumps.
  4. Finally add melted ghee and mix well. Keep stirring continuously over medium flame until you see the mixture is getting less sticky and easy to stir. Continue stirring until the mixture is not sticky anymore. Consistency should be like mysore pak or as shown in the picture, switch off the stove.
  5. Pour this mixture in a greased plate and spread it with spatula. Garnish burfi with chopped almonds on top. Allow them to cool for 7-8 minutes and then slice them into square or diamond shape. Remove from the plate and enjoy.

7 cup burfi

Notes:

  • If you prefer you can add 1/4 tsp of cardamom powder while adding coconut and sugar.
  • Always keep the flame in medium or low.
  • The overall process takes approximately 25 to 30 mins.
  • The consistency of 7 cup burfi will be same as mysore pak. Pour it immediately on greased plate and make slices after it cools down.
  • Since grated coconut is used in this recipe, it is better to keep this sweet in refrigerator rather than keeping it outside.
  • Though recipe calls for 3 cups of sugar, i prefer to use 2 1/2 cup of sugar instead.

7 cup burfi

Wednesday, October 15, 2014

Ring murukku–Diwali snacks

Ring murukku is a tasty and crispy murukku which is not new to me. In my school days, myself and my friends used to buy these rings from local store. Hold these rings in our fingers and enjoy eating them. Ring murukku is a perfect evening snack with a cup of hot tea. Kids will definitely enjoy this rings for sure.

Ring murukku

Ingredients:

Serves 4 to 5 people (approximately around 40 rings)

      • 1 cup – Rice flour
      • 1 cup – Water
      • 1 1/2 tbsp – Split yellow gram / Moong dal
      • 1 tbsp – Butter
      • 1 tsp – Red chilli powder
      • 1 tsp – White sesame seeds
      • 1 tsp – Cumin seeds
      • 1 pinch – Asafoetida
      • Salt to taste
      • 1 tsp – Oil (for kneading)
      • Oil for deep frying

Ring murukku process

Preparation method:

  1. Wash and soak split yellow gram in enough water for atleast 1 hour or until well soaked. Drain water completely and keep aside.
  2. Heat 1 cup of water in a vessel or wide pan and bring it to boil. Add soaked split yellow gram / moong dal, butter and required salt to it, mix well. Immediately add rice flour and quickly mix well with ladle. Switch off the flame, cover with lid and keep it aside.
  3. Allow rice flour dough to cool completely, then add sesame seeds, cumin seeds and red chilli powder to it. Mix well to form soft and smooth dough. Finally add a tsp of oil to the dough and knead the dough once again.
  4. Take a small gooseberry sized dough, roll it to lengthy threads (as shown in picture) and join the ends. Press slightly to form a ring shape as shown in the picture. Repeat the same for the rest of the dough.
  5. Heat oil in a frying pan, when the oil is very hot (not smoking hot), drop the murukku in batches and fry until both sides of the murukku are evenly brown and crispy. Drain excess oil using paper towel and store it in airtight container.

Ring murukku

Notes:

  • Apply oil in your hand before shaping the murukkus that makes the process very easy.
  • It takes long time to shape and fry the ring murukku. So you have to be more patience.
  • Cover the dough using a wet cloth or tight lid to prevent the dough from getting dried.
  • Oil should be in correct temperature for even cooking. otherwise rings will get soggy and absorb more oil.
  • Make sure you roll thin and even sized to ensure even cooking.
  • The temperature of oil should not be smoking hot.
  • Dough will be slightly thicker than our regular murukku.
  • I used store bought rice flour, you can use homemade rice flour for perfectly tasting ring murukku.

 Ring murukku

Thursday, October 9, 2014

Rice laddu

Rice laddu is a sweet ball prepared with boiled rice, sugar, cardamom and ghee. My mom prepares this laddu very often when we come back from school. It is a good old memory and love it. This quick and yummy snack can be prepared with less ingredients.

Rice laddu

Ingredients:

Yields 10 to 12 laddus

      • 1 cup – Rice ( i used boiled rice)
      • 1/4 cup – Sugar ( or add as needed)
      • 2 nos – Cardamom
      • 4 to 5 tbsp – Hot ghee (or add as needed)

Rice laddu process

Preparation method:

  1. Heat a pan, add rice and roast it over medium flame. Rice slightly change its color to brown and they even puff up little. Right stage to switch off the stove and let it cool.
  2. Add roasted rice to a mixer grinder along with required sugar and cardamom, grind it finely. Powdered rice will be slightly grainy and that is why it will not be sticky while eating.
  3. Transfer the powdered rice to a mixing bowl and add hot ghee to it, mix well. Do not add all the ghee in one shot, make sure you add little at a time.
  4. While it is still warm, make lemon sized balls out of the dough and store it in an airtight container. Yummy rice laddu is ready.

Rice laddu

Notes:

  • If you find it difficult to make laddu, you can add 1 or 2 tbsp of warm milk to it. My mom usually add little milk to hold its shape, but i did not use it. If you use milk, then you can keep this laddu outside and it is good to refrigerate.
  • Make laddu balls while the dough is still warm otherwise it will be too hard to make a perfect ball.
  • Add hot ghee little by little in the ground mixture while making laddu.
  • You can store this laddu in an airtight container for couple of days.
  • You can increase or decrease the quantity of sugar as per your taste. For me 1/4 cup of sugar is more than enough.

Rice laddu

Tuesday, October 7, 2014

Paneer butter masala

Paneer butter masala is one of the most popular paneer recipes in Indian cuisine. Perfect combination of spiciness and creaminess of this masala makes it simply irresistible and yummy. It can be served with any Indian bread and pulao.

Paneer butter masala

Ingredients:

Serves 4 people

      • 20 pieces – Paneer
      • 1 no – Onion
      • 2 nos – Tomato (medium)
      • 3 nos – Garlic
      • 1 tbsp – Ginger chopped
      • 1 no – Green chillies
      • 10 nos – Cashew nuts
      • 1/4 tsp – Turmeric powder
      • 1 to 1 1/2 tsp – Red chilli powder ( or add as needed)
      • 2 tsp – Coriander powder
      • 1/4 tsp – Garam masala powder
      • 1/8 tsp – Kasuri methi / dried fenugreek leaves
      • 2 tbsp – Fresh cream ( i used 35 % whipping cream)
      • Salt to taste

Seasonings:

      • 1 tbsp – Oil and butter
      • 1 no – Bay leaf

Paneer butter masala process

Preparation method:

  1. Grind onion, ginger and garlic in a mixer grinder to make onion paste.
  2. Soak cashew nuts in little water for 15 mins and grind them with 2 tbsps of water to make cashew nut paste.
  3. Blanch the tomatoes and blend them to prepare tomato puree. Set it aside.
  4. Cut paneer in to desire shape like cubes or triangles and fry them in little ghee until they are slightly brown in color. Remove from pan and soak them in warm water until you use them for cooking.
  5. Heat oil and butter in a pan, season it with bay leaf and followed by onion paste, saute until raw smell goes.
  6. Then add tomato puree and cook until oil starts to separate from the puree, it will take around 3 to 4 minutes.
  7. Add turmeric powder, red chilli powder, coriander powder, garam masala powder and mix well, cook until raw smell goes.
  8. Now add cashew paste, stir and cook for 2 minutes. Add 1 to 1 1/2 cup of water and required salt, mix well and bring it to rolling boil.
  9. Add paneer cubes, kasuri methi and garam masala powder, cook for 2 minutes or until you get the desired consistency of gravy.
  10. Finally add fresh cream, mix well and switch off the stove. Paneer butter masala is ready and serve with naan, roti and pulao.

Paneer butter masala

Notes:

  • You can add paneer directly to this dish instead of frying them in ghee.
  • Keep onion paste, tomato puree and cashew paste ready before you start making this gravy. It saves lot of time.
  • How to Blanch tomatoes? Take tomatoes and slightly cut it in middle ( not deep cut). Add tomatoes in hot boiling water and cook for few minutes until you see skin is open. Remove tomatoes from hot water and place them in cold water for 2-minutes. Drain water and transfer to a plate. Peel the skin, cut them into halves and remove the stem. Grind them to puree.
  • You can replace paneer with tofu in this recipe.

Paneer butter masala

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