Potato Murukku

This is the another variation of murukku made with potatoes, chutney dal and rice flour. It might be possible for the dough to break while pressing on the hot oil but I never care b'cuz my family loves the taste of this murukku.

Ingredients:
Potatoes - 2 (medium-boiled)
Rice flour - 1/2 cup
Chutney dal/pottukadalai - 1/2 cup powdered
Onion - 1 (medium)
Butter - 1 tsp.
Cumin seeds - 1/4 tsp.
Asafoetida - 2 pinches
Salt
Oil (for deep frying)

Method:
Cut the onions into pieces and make them into paste.
Peel the skin and mash the potatoes without any lumps.
In a bowl add the sifted rice flour, chutney dal powder and salt.
Add the asafoetida, mashed potatoes, cumin seeds, onion paste & butter and mix well.
If required, add little water and knead it into a dough.
Take a small size dough and drop it in the murukku presser with star shaped hole in the disc.
Now press the dough on the medium hot oil.
As you're adding potatoes and onion, you should adjust the heat low and medium flame or you get a very dark murukku.
Cook on both the sides and enjoy the murukkus.

Sent off to Srivalli's "Kids' Delight" event.

Read More

Okra & Tomatoes (T&T-Wandering Chopsticks)

This month's Zlamushka spicy Kitchen 's Tried and Tasted Event is from blog Wandering Chopsticks. She has so many recipes from many cuisines. Of those, I chose the simplest recipe-Okra and Tomato Fry. Adding bay leaves and red pepper sauce is completely different to me. Instead of Tabasco sauce, I replaced it with Capsico sauce. The taste was totally different.

Ingredients:

Okra - 1 lb

Onion - 1 (diced)

Garlic - 3 cloves (minced)

Tomatoes - 2 (diced)

Ground black pepper - 1/4 tsp.

Bay leaf - 1

Salt

Oil

Capsico sauce - 1 tsp.

Method:

Cut the okra into pieces.

Heat the oil and add the garlic and onion.

Add the salt and saute.

When the onions are softened, add the okra and tomatoes.

Stir it.

Add bay leaf, pepper powder and capsico sauce.

When the okra pieces are cooked and tomatoes are softened, remove from heat.

Serves as a good side dish for rice.

Sent off to the "Tried & Tasted: Wandering Chopsticks" event hosted by Trupthi .

Read More

Oats Sweet Puttu

Ingredients:
Oats - 1 cup (quick cooking)
Jaggery - 1/4 cup (powdered)
Coconut grated - 1/4 cup
Cardamom seeds - from 2 cardamoms

Method:
Dry roast the oats in medium-low flame for 4-5 minutes.
Cool. ;)
Make them powder.
Add jaggery, coconut and cardamom seeds and powder them.
Now sweet puttu is ready.
You can also serve with cashews and almonds.

Sent off to Srivalli's "Kids' Delight" event Yasmeen's "Health Nut Challenge 2: Guilt-free snacks" event and Srilekha's "EFM: Oats Series" event.

Read More

Punjabi Rajma Curry

This dish doesn't require chopping but only grinding and boiling. I got this recipe from Nita Mehta's book.

Ingredients:
Rajma or red kidney beans - 1.5 cups
Chana dal - 1 tbsp.
Onions - 2
Ginger - 1 inch
Garlic - 8 flakes
Tomato puree - from 3 tomatoes
Bay leaf - 1
Black Cardamom - 1 (only seeds needed)
Cloves - 2
Turmeric powder - quarter tsp.
Coriander powder - 3 tsp.
Red chilli powder - 1 tsp.
Amchur powder - 1/4 tsp.
Garam Masala - half tsp.
Curd - half cup (beaten well)
Coriander - 2 tbsp.
Salt
Oil

Method:
Soak rajma and chana dal overnight.
Pressure cook rajma and chana dal with little salt.
Grind onion, ginger and garlic to a paste.
Heat oil in a kadai and add bay leaf, black cardamom seeds and clove.
Add onion paste and fry till it changes to golden brown.
Reduce heat and add turmeric powder, coriander powder, chilli powder, amchur & garam masala.
Stir these ingridients for a few minutes.
Add tomato puree and cook till tomatoes turn dry and oil separates (in medium-flame).
Reduce heat and add beaten curd ( I forgot to add) and stir continuously till the masala turns red again and oil separates.
Strain and add the rajmas keeping the water aside.
Stir-fry on medium-flame for 2-3 minutes, mashing occasionally (I didn't mash).
Add the water of the rajma and required salt and let it cook for 5 minutes.
Remove from fire and add coriander leaves.
Serve with chapathis or boiled rice.

Read More

Jangiris

Jangiri is an authentic south-Indian sweet. It's made with urad dal and soaked in sugar syrup. The shape didn't come well as I'm not a professional expert cook..........

Ingredients:

Urad dal - 1 cup

Orange colour - as you wish...

Oil (for deep frying)

For syrup:

Sugar - 2 cups

Water - 1 cup

Cardamom pods - 6

Rose Essence - few drops

Saffron strands - a pinch


Method:

Soak the urad dal for half an hour.

Grind them in a wet grinder into a smooth, fluffy and thick batter.

Add water little by little while grinding (It took me totally 45 minutes to do this).

In a bowl of water, if you add a drop of the batter, it should float up confirming that it is of the right consistency.

Add this stage add the orange colour and let it get mixed well.

After this is over, remove the batter from the grinder.

For piping the batter, use a sturdy icing pipe with round nozzle not more than 5 mm diameter.

OR Take a thick cotton 1x1 foot: punch a hole 3 mm diameter in the centre of the cloth.

Button-stitch it to strengthen the opening either by machine or hand.

Make a syrup by boiling 2 cups of sugar in a cup of water in a deep-sauce pan.

When it reaches one-string consistency, switch off the heat and add split cardamom pods, rose essence and saffron strands.

Leave a heavy ladle for dunking fried jangiris in syrup.

Heat oil in a frying pan on an adjoining burner on a medium flame.

When the oil is hot, make jangiris one at a time, directly over the oil.

Put half-cup batter in your piping cotton and gather it from 4 corners and hold it like a piping bag.

Pipe over the hot oil and inch above the surface of the oil.

A quick 2 rings of spiralling circle closely adjoining each other, continue piping small circles in one continuous thread over the rich formed by the spiral and finish when the small circles cover the entire ridge.

Break off by stopping the piping.

Move the jangiri away and pipe 2-3 more.

Fry on both sides crispy or soggy as you want.

Remove them from the frying pan with a skewer and dunk them in the syrup one at a time.

The jangiris tend to float and don't let it happen.

With a heavy syrup ladle hold it down.

After 2 minutes, they will be well soaked and ready for draining and laying out on serving tray.

Enjoy the jangiris!

Note:

-I never soaked urad dal more than 30 minutes.

-When you drop little batter in a bowl of water, it should float up.

-When you grind the urad dal in wet grinder, it will take 45-60 minutes.

-When you pipe the jangiris in the hot oil, it will try to move away so be careful and don't stop the piping till you finish it.

-Always dunk the jangiris immediately in the syrup after frying them.

-The syrup should be warm.

-Don't fry the jangiris too crispy.

Sent off to Shanthi Krishna Kumar's "Dussehra, Dhanteras & Deepavali" event, Priya's Feast's "Diwali 2009 contest" event and Sireesha's "Sweet series" event.

Read More

Ribbon Pakoda

Ribbon pakoda is a very easy & delicious snack to make. One can make it in minutes. It's a favourite snack and it's recommended for those people who love to eat crunchy-munchy stuff.

Ingredients:
Bengal gram flour - 1 cup
Rice flour - 1/2 cup
Red chilli powder - 1 tsp
Butter - 1 tsp
Asafoetida - 2 pinches
Turmeric powder - 2 pinches
Salt
Oil (for deep frying)

Method:
In a bowl add butter, red chilli powder, salt, turmeric powder & asafoetida powder and mix well.
Add the rice flour , bengal gram flour and mix.
Now add water little by little and make into a smooth dough.
Now add this dough in a murukku presser and press directly in the hot oil.
Remove when both the sides are cooked.
Cool and store them in an air-tight container.

Sent off to Srivalli's "Kids' Delight" event Shanthi Krishna Kumar's "Dussehra, Dhanteras & Deepavali" event.

Read More