Murukku

Murukku

We normally buy murukku from shops..... only after marriage, due to B's love for all these snacks i attempted to    make murukku, thattai, karasev,ribbon murukku etc at home.. Now its me eating these stuffs a lot then him! This is normal and a very easy recipe done by everyone, still wanted to post in blog! Here we go!!!!

All you need is:

1. Rice flour - 2cups

2. Urad dhal flour - 1/2 cup

3. Butter - 2 tsp

4. Perungayam (hing) - for the flavor

5. Jeeragam (cumin seeds) - 2 tsp

6. Oil - for deep frying

7.Salt- as reqd

8. Water - as reqd

Do it this way:

• Add both the flours, butter, hing, salt, cumin seeds and mix well with hand
• Add lukewarm water to the above and mix well till you get a soft dough
• Heat oil in a pan 
• Grease the murukku kuzhai with oil and add the dough to it
• Use a star like achu that you get along with the murukku maker and press in alddle or straight away in oil to get muruuku
• I pressed in a laddle and then transferred it to the oil as its the easy way.
• You can use any type of achu that you like.

This type of murukku will be very crispy and i'm sure you wont stop with one!

                             

                             

 

 

Sweet puffed rice balls ~ Pori urundai

Pori urundai

Been a long time since i posted! was raining today and wanted to try a sweet snack to munch! Posting my fav snack pori urundai ~ rice puffed balls. A simple yet a very sweet snack!

All you need is:

1. Jaggery (vellam) - 1 cup

2. Puffed rice - 4 cups

3. Cardamom powder - a pinch 

4.Ghee - 2tsp

Do it this way:

• Melt jaggery by adding half cup of water, filter it to remove if there are any impurities.
• Add cardamom powder and 1tsp ghee to the filtered jaggery and keep stirring it in a medium flame.
•  Mean while dry roast the puffed rice in other pan after adding a tsp of ghee.
• When you place a tsp of jaggery syrup to water in a plate,it should not dissolve,but you must be able to make a hard ball out of it or you should get a sting consistency.It is called paagu padham in tamil.
• At this stage add the puffed rice to the syrup and mix well
• Remove from heat and let it cool.
• Grease your palm with ghee and  quickly make balls out of the mixture, when the heat is bearable.Initially you can make rough balls and then you can shape it nicely.
• If you are not able to hold as balls grease your palm with rice flour and then try to shape it.
• Not getting a shape at all, no worries. Eat as such and enjoy it.

 

String consistency of jaggery (brown spot in water)

Thattai

who doesnt love snacks! That too home made ones.. i just love the snacks and sweets that are prepared in our home. . Miss those 'tasty tasty' murukku, sirma laddu, and many other snacks prepared in home. In such desperate day when i wanted to try any snack, Thattai  was the one which flashed in to my mind.

Its very very easy and simple to prepare.

Thattai

All you need is:

1.Rice flour - 2 cups

2.Urad dhal fluor - 1/4 cup

3.Oil to fry

3.Red chilly pepper - 2 to 3
4.Fennel seeds - 2
5.Salt for taste
6.Water to make dough
7.Red chilly powder as per your taste
8.Chana dhal soaked in water for 15 mins.

Do it this way:

• Fry urad dhal in a dry pan for some time and powder it along with fennel seeds and red chilly pepper in a mixie. 
• Mix the above flour with rice flour
• Add soaked chana dhal, salt, red chilly powder and water
• Make it to a dough consistency. Add little water so you are able to make round thin patties with the dough. 
• Fry it in oil and remove the excess oil with the help of a tissue.
• you can keep this for 3 days in store. it will be very crispy too!