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MURUKKU is a part and parcel of every house in Tamilnadu and a favourite snack for many.But we make murukku only on special occasions like Krishna Jayanti and Deepavali and also in large quantities so I've never done it single handed.Iam happy that the ICC has given me the oppurtunity to make murukku totally myself.But we usually grind the rice in the rice mill,this time it was the mixie.Iam happy with the result but felt that the rice mill flour is a step ahead compared to the mixie version.Thanks Sri and I followed the same recipe without any changes.





Jantikalu or Muruku!

Preparation Time : 20 - 30 mins
Cooking Time : 20 - 30 mins
Makes : app 250 kg of Muruku
Cuisine: Andhra & Tamil Nadu

Utensils needed:
Muruku /Chakli Press.
Kadai

Ingredients Needed:

Raw Rice - 4 cups
Urad Dal - 1 cup
Water - app 1/2 cup or more

For Seasoning

Cumin seeds - 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing - 1/2 tsp
Salt to taste
Butter - 75 gms

Method to prepare:

Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown. Allow it to cool.
If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal.

First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder.

In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.

Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.

Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough.

Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.

Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai.

Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.

Eagerly waiting for the next challenge and being a festive season Iam sure its going to be some sweet variety

It's great to see dhoklas all round the blogosphere and thanks to Srivalli for a new concept ICC-INDIAN COOKING CHALLENGE
I always hesitate to try out recipes which are long,so when I saw this recipe too,had the same feeling.But this challenge has broken off my myth as it is one of the easiest ones I have made.So can see lot more long recipes in my blog in future.I have followed the recipe without any changes and here is the recipe

Ingredients
Makes 20 medium sized pieces

For Batter
Bengal gram flour/Besan-250gms or 1 1/2 cups
Curd-1/2 cup not very sour
Water-1/2 cup
Cooking soda-1/2 tsp

For Seasoning to be mixed to the batter
To be added just before cooking
Oil-1 tbsp
Turmeric powder-a pinch
Green chilli paste-1-2 long or as per taste
Sugar-1 tsp
Citric acid-1/4 tsp

Eno-1 pack 5gms Green colour fruit lime +sprinkle or dust few bits on the plate

For Tempering
Sesame seeds
Mustard seeds
Curry leaves
Grated coconut
Coriander leaves
Little water+oil to be topped on dhoklas






Method
Mix first 1/2 cup curds with 1/2 cup water
To this add the besan and mix well to get a lumpless batter
The consistency should be of idli batter more of dropping and not pouring
Slowly add little water if needed or else add the soda
Keep aside ti rise for 1 hour
If using a pressure cooker fill the pan with water,place a plate over which you will have to use a plate for steaming the dhoklas.
Thali plate can be used
To the batter mix the citric acid/lime juice,oil,salt,sugar green chilly paste and turmeric powder and mix well
This has to be done just before pouring to the plate
Have the pan on the stove,let the water start boiling(rolling stage)
Mix the enoto the batter(save little for dusting on the plate)
Mix gently you will see the bubbles coming out
Dust the plate with eno
Immediately pour the batter to the plate
Place the plate carefully inside the pan and cover with the lid
You need not use the whistle
When the steam starts coming out,simmer and leave it for 5-7 min
Remove the lid and proof it using toothpick or knife
If they are clean without any batter it is done
Cover back and let it remain on the flame for 1 min,switch off and leave for 5 min
Mix 3 tsp of water and 1tsp of oil
Remove the plate from the pan and pour the mix over the top

For Seasoning
Heat pan with oil add curry leaves,sesame seeds,mustard and finely chopped green chillies
When mustard pops remove and pour over the dhokla

Note:
The batter should befilled to only 1/2 as it will rise up
After adding eno the batter should not rest
Amount of sugar can be increased on preference
If you want perfect ones handle carefully

GREEN CHUTNEY
Ingredients
Green chilly-4
Coconut-5 pieces
Coriander-a bunch
Few mint leaves
Cumin seeds-1/2tsp
Lime-1 big
Salt- to taste

Method
Take all ingrdients except corianderin a mixie
Grind to paste
Then add the coriander and again grind
Remove to a bowl add the lime and serve with dhoklas

OMG,a real long recipe

Thanks to EC as her event makes me relish what I like.Here I needn't tell about the health values of banana flower as everyone of us know about it.But today children just don't touch what is really good for their health and its our responsibility to combine them with what they like.Fried items is liked by children and vazhai poo can be combined with channa dal for a healthy snack.

Ingredients
Vazhai Poo-1
Channa dal-1 1/2 cups
Onions-2
Garlic-5 flakes
Saunf-1 tsp
Red chilly-4 to 5
Curry leaves-a few
Salt-to taste
Water-as required
Oil-for deep frying







Method
Clean the banana flower by removing the stack and the white portion from it
Chop finely and soak in a bowl of water with 2tsp of curds added to it
Soak channa dal for 1 hour
Grind with chilly and salt coarsely with just adding very little water
Combine the finely chopped onions,garlic,saunf,curry leaves and the squeezed out banana flower and mix well
Make balls and flatten it a little and deep fry in oil

This is my entry for EC's WYF-Fried Snacks Event

Cheese,is liked by the young and old.Use it in any form you can find the plate empty in a jiffy.This is a starter,easy to make and ideal for any party.

Ingredients
Bread-cut into squares
Cheese-as required
Chilli powder-as required



Method
Just mix the chilli powder with the cheese
Spread on the cut bread pieces
Toast in a oven till the cheese melts and the bread toasted
Serve hot
Buy a whole loaf and cut to desired shapes and sizes too

My entry for Poornima's My Favourite Things-Cheese started by Bindiya
EC's WYF-Quick Meal Event

Cutlets are my favourite snack and usually make it on tawa for a healthier version and occationally deep fry them to satisfy the taste buds.This cutlet has a very unique taste as only cinnamon,cloves and cardamon is used

Ingredients
Mixed vegetables-2 cups
Carrots,beans,cabbage,peas,potatoes,beets
Onions-2 finely chopped
Cinnamon-1" piece
Cardamon-3 nos
Cloves-5 nos
Jeera-1 tsp
Chilly powder-1 tsp
Turmeric powder-1/2 tsp
Salt- to taste
Oil-as required
Maida/cornflour-3 tbsp/as required
Bread crumbs-as required



Method
Cut and steam cook all the vegetables
Powder the spices finely
Heat the oil add jeera,let it splutter
Add the onions followed by the powdered spice
Saute well for 10 mins
Now add the cooked veggies,chilli,turmeric powder and salt and saute well
As you saute just smash the vegetables a little
Add 3 tsps of maida and mix well
Allow to cool and make the desired shape
Mix maida to little thick consistency with required salt
Dip the cutlets and roll over the bread crumbs evenly
Heat tawa and toast the cutlets adding oil on both sides
Serve hot with tomato sauce
These can also be deep fried

Iam rushing this to EC's WYF Event

Pav Bhaji which was once an exclusively dish of North India is now prepared and liked by everyone especially the kids and is no exception in my house.Infact a lot of chaat counters are sprouting up in many places in Tamilnadu and the supermarkets have also started selling the ingredients like pav buns,pani puris etc.

Ingredients
Potatoes-250 gms
Peas-1/2 cup
Carrot-2
Onions-3 chopped finely
Tomatoes-4 chopped finely
Capsicum-1
Jeera-2tsp
Turmeric powder-1tsp
Chilly powder-11/2 tsp
Pav bhaji masala powder-11/2 tsp
Butter-50gms
Salt-as required
Sugar-1 tsp

To grind
Garlic-6 flakes
Ginger-1/2 inch
Green chillies-4



Method
Pressure cook potatoes,peas and carrots
Peel and mash potatoes and cut the carrots
Melt butter season with jeera and add onions and fry
When golden brown add the ground masala and saute
Mix finely cut tomatoes and saute till mashed well
Add mashed potato,carrots,peas and capsicum
Mix in chilli,turmeric,pav bhaji powders,salt and sugar
Pour just enough water to make it into thick gravy
Using the laddle mash the veggies throughly when it is boiling
As the gravy thickens,serve hot with lime ,coriander leaves and cut lime

To Serve
Cut pav bun horizontally into half
Apply butter andheat on a tawa
Put little masal inside and serve with little more on its side

This is also my entry forDeepa's CFK-Potatoes event startrd by Sharmi

I usually don't make much deep fried dishes but the pleasant climate yesterday,very unusual one for Trichy,tempted me to make this favourite snack with slight variation

Ingredients
Urad dal-1 cup
Carrots,beans,coconut-1/4 cup
Green chilly-3nos
Salt-to taste
Asafoetida-1tsp
Curry leaves-a few
Coriander leaves-a few
Oil-for deep frying





Method
Soak the dal for 10-15 mins
Grind with chilly and salt by adding little water only
Add asafoetida finely chopped vegetables,curry and coriader leaves and mix well
Heat oil and deep fry the bondas
Serve hot with coconut/coriander chutney/sauce

Coriander Chutney
Ingredients
Coriander leaves-1/4 cup
Grated coconut-3 tsp
Tamarind-a little
Salt-to taste

For Seasoning
Mustard-1 tsp
Split urad dal-1tsp
Asafoetida-a pinch
Curry leaves-a few

Method
Wet grind all the ingredients and season

I didn't have much time for a leisure snap just hurried and persuaded my children for a quick one

Again this is a very old traditional recipe of my MIL and is a very apt for evening tiffin or even for dinner

Ingredients
Idly rice-1cup
Red chilly-3
Salt-to taste

For seasoning
Mustard-1tsp
Split urad-2tsp
Asafoetida-1tsp
Oil-as required
Curry leaves-a few



Method
Soak rice for minimum 3 to 4 hrs and wet grind it a little coarsely with salt like dosa batter
Heat oil and season with the ingredients
Simmer and slowly pour the batter and stir continuously till it leaves the sides of the kadai
Allow to cool and make lemon sized rounds and steam cook for 15 minutes in idly steamer
Serve hot with coconut chutney/coconut thuvayal

Coconut Thuvayal

Ingredients
Coconut grated-1/2 cup
Red chilly-4
Tamarind-a small amount
Split urad-2 tsp
Asafoetida-1tsp
Curry leaves-a few
Salt-as required
Oil-as required

Method
Heat oil and roast all the ingredients one by one
Grind in mixie and serve with the kozhukattai

Again Iam sending a last minute entry to Sindhura's Bread Mania Event.This is a very simple and quick sandwich which I make when no options are available for a evening tiffin

Ingredients
Bread
Cucumber-cut finely
Onions-cut finely
Cheese slices
Pepper powder-as required
Salt-to taste



Method
Just mix cucumber,onions,pepper and salt
Keep cheese on each slice of bread and the cucumber mix in the center
Toast and serve hot with sauce

Idli is the staple food for many especially in South India but there are many children who dislike it.This dish is mainly for those who hate idlis which is easy to make also

Ingredients
Mini idlis/regular cut to pieces-2 cups
Onions-2 sliced
Tomatoes-2 sliced
Capsicum-1 sliced
Chilli powder-1 tsp
Coriander powder-1 tsp
Jeera powder-1/2tsp
Turmeric powder-1/2tsp
Soya sauce-1-2tsp
Tomato sauce-1tsp
Chilli sauce-as required
Salt-as required
Oil-for seasoning



Method
Deep fry the idlis or roast them in MW
Heat oil saute onions,tomatoes and capsicum one my one
Add all the masala powders,salt and the sauces
Finally add the fried idlis and mix well
Garnish with coriander leaves and serve hot
An ideal evening snack for children and also can be served as starters for parties

This dish is a must in every Chettinad house in South India.I've tasted it many times and very much wanted to try it myself but as it requires soaking time I always postponed.It was raining for the past two days and children wanted something hot.I searched my recipe collection and followed my chettinad friend's.I relished it throughly.

WHITE PANIYARAM

Ingredients
Raw rice-21/2 cups
Urad dal-1/2 cup
Salt-to taste
Oil-for frying

Method
Wash and soak the rice and dal for 1 hour
Grind them with required water to fine paste
Dilute with water to pouring consistency,add salt and mix the batter well
Heat oil in a frying pan,pour spoonful of batter into the oil
After few seconds turnover and when fully cooked remove and serve hot with tomato chutney

TOMATO CHUTNEY
Ingredients
Onions-5 nos,4 chopped big and 1 finely
Tomatoes-5 nos chopped
Red chillies-10 or as per taste
Salt-to taste

For seasoning
Mustard-1 tsp
Split urad dal-1` tsp
Fenugreek-1 tsp
Asafoetida-1/2 tsp
Curry leaves-few
Oil-4 tsp

Method
Grind 4 onions,tomatoes,red chillies and salt to a paste
Heat oil in pan,add the seasonings and saute
Add finely chopped onions and saute till the onion turns transparent
Add the onion-tomato paste and saute in reduced flame till the raw smell goes
Water,if necessary can be added
Serve withhot white paniyarams,idlis and dosas too

Aval as is named in Tamil is nothing but poha/beaten rice.This is very easily digestible also easy to make and also an emergency tiffin in my house and my daughter relishes it

Ingredients
Aval/poha-1 cup
Small onions-10 chopped finely
Tamarind-a small round
Salt-to taste
Turmeric powder-1/2tsp
Green and red chilly-each 1

For Seasoning
Mustard-1tsp
Urad dal-1tsp
Asafoetida-1/2tsp
Curry leaves-a few
Oil-as required



Method
Soak tamarind and extract the juice
Heat oil in kadai and add the seasoning,then small onions,chillies followed by turmeric powder and saute
Soak aval for just 5 minutes and drain out the water
Add this to the seasoning
Sprinkle the tamarind extract and salt and keep it closed for 5 minutes till done
Serve hot

Tea time snack is a must for many of us.I came across a recipe sometime back but had misplaced it.I wanted to try it out very badly and finally discovered it from amoung my collections after an hour's search and was worth it.

Ingrediets
Maida-150 to 200gms
Sugar-100gms
Butter-100gms
Vanilla essense-1/2 tsp
Milk-1 or 2tbsp
Baking powder-1/2 tsp



Method
Sieve maida and baking powder twice
Cream butter with sugar
Add sieved maida gradually and fold lightly
Add essense,milk and make a soft dough
Refrigerate for 30 min
Divide into 15 to 20 lemon size balls and slightly press between palms
Grease the baking tray,lay the biscuits
Preheat oven at 180 C and bake for 15 to 20 mins or till done

Pagakkai as is named in Tamil makes many change their expression,but this is a vegetable which is good for health and if made accordingly will taste good too.I just like this roast minus its oil consumption.

Ingredients
Bitter-gourd-3 med size
Small onions-5
Red chilli-3
Besan flour-1/2 cup
Rice flour-3 tbsp
Salt-as required
Oil-for deep frying



Method
Cut the bitter-gourd to round shape taking off only the big seeds
Soak them in water with a tbsp of curd for 15 min
Grind chilly and onions to paste
Strain away water from the bitter-gourd
Add the paste,besan flour,rice flour and salt and mix well
Heat oil and deep fry like pakoras
Adjust the flour propotions for crispiness
Tastes great with sambar and rasam rice

Monthly Blog Patrol known as MBP has always been in my mind since I started taking part in the events but never was able to send an entry.This time too it was the same though I bookmarked Chana Chaat I was unable to prepare.To my surprise I found that the date has been extended.Thanks Sia who is hosting the event started by Coffee
I had searched a few blogs for the recipe and finally settled with Shilpa's which was a simple one too as I was running short of time.I followed the same recipe using Kabuli Channa and my children relished it.So here is my final picture of Chana Chaat for the MBP-STREET FOOD EVENT

I had earlier mentioned about my baking spree and my target now are pies.I had earlier tried 2 to 3 recipes of apple pie from my collection but was not satisfied, as I had a pie dish I wanted to try again and was pleased with the result.

APPLE PIE
For the crust
Flour-2 cups
Butter/shortening-3/4 cup
Cold water-5 tbsp
Salt-1tsp

For filling
Apples-2
Sugar-1/4 or 1/2 cup
Flour-2tbsp
Cinnamon powder-1 tsp
Salt-1/2 tsp
Butter-2 tbsp
Vinegar-1 tbsp

Method
For crust
Blend in all the ingredients and see to it that butter is not fully melted but remains as small pieces
Wrap the dough in a plastic cover and keep in the fridge for 20 min or till the filling is ready

For filling
Peel and slice the apples
Soak in water with a tbsp of lime juice
Mix sugar ,flour,cinnamon,salt and vinegar
Drain water off the apples and mix them with the spices



Final stage
Divide the dough into two
Roll out 1/8th of inch thick
Wrap round the rolling pin and unwrap into the pie dish
Shape and fit the dough on the dish
Poke holes with fork in the bottom crust
Arrange all the apples on the bottom crust
Spread the butter on top
Roll out the remaing dough and place on the top
Using back of the knife do the finishing on the top
Bake at 150 C for 20-30 min or till the top turns slightly brown
Serve it hot/cold

Biscuits are always a favourite snack for everyone be it anytime of the day.This recipe is from my mom's collection and my daughter's favourite too.Whenever she is at her granny's place she has to have these biscuits.But never I had the oppurtunity to make them as every time I get the recipe I would eventually misplace it.
My daughter desperately wanted some home-made biscuits.I wanted to try out something new and started browsing but couldn't find one without egg or simple ingredients.Finally I called mom and asked for the recipe for the 100th time and immediately wrote them so that I'll not misplace this time and also made them.It is such an easy one I've started making them often.However my daughter's vote was only for her granny's biscuits



Ingredients
Maida/flour-1 1/2 cup
Butter-1/2 cup
Powdered sugar-3/4 cup
Cocoa powder-1 1/2tbsp
Vanilla essense-1/4tsp
Baking powder-1tsp
Salt-a pinch

Method
Sieve maida,cocoa powder and salt
Cream butter till light and add the sugar,beat well until fluffy
Add in the essense and fold in the flour and make a dough
Spread the dough and cut to desired shapes and bake in preheated oven at 250 C till the biscuits are light brown
Do not arrange the biscuits closely on the tray

This is also my entry for Easycraft's TRAVEL FOOD FESTIVAL

for a non-messy and easy to make food for travelling.We can make them well ahead and store them in air tight containers

The recipe which I was really hunting for the past one week among my huge collection was this one and the one I wanted to try out for long as it had all the vegetables and did not require deep frying.I thought it apt for Bindiya's MY FAVOURITE THINGS-CAKES AND MUFFINS


Ingredients
Beans-100gms
Carrot-100gms
Cauliflower florets-100gms
Peas-50gms shelled
Beetroot-50gms
Broccoli floret-50gms(optional)
Capsicum-50gms
Cream-3tbsp
Milk-3to4tbsp
Maida-11/2tbsp
Oregano-1tsp
Butter-2tbsp
Oil-for greasing the tins
Bread crumbs-1cup
Salt-to taste

Method
Thread the beans,scrape carrots,beets and cut the other vegetablesinto small pieces
Heat butter and saute for 2-3 minutes,lower flame and cover with lid and cook till vegetables are done and cool the cooked vegetables
Blend the vegetables coarsely
Mix maida and milk,add the cream and blend without lumps
Heat this mixture in a pan with salt and add oregano
Add the breadcrumbs and lower the flame and mix well
Spoon in the mixture in a greased muffin mould
Bake in a preheated oven at 180 C for 12 to 15 min or until they are golden brown on top
Serve hot
There was a shortage of muffin tins I had to be fast for the evening snack

The muffins turned to be good and it was difficult for me to save some for a quick pic

As I've just started on my camera the lesson I learnt was never take pics with children around

Soya is regarded as a wonder food today all over the world,but many of them do not like its bland taste.We can enhance its taste by substituting soya paneer instead of the regular paneer.Soya is available in different forms soya beans,flour,granules,chunks,milk and paneer and many of us are not aware of it.I happened to attend a workshop on soya and like to share this recipe.

Ingredients
For filling
Tofu or soya panner-250gms
Soya sauce-1tsp
Pepper powder-1tsp
Salt-to taste
For modaks
Maida-200gms
Rice flour-3tbsp
Sour curd-2tbsp
Salt-to taste
Method
Crumble the Tofu and mix in the soya sauce,pepper and salt
Adding just enough lukewarm water knead the maida,rice flour,curd and salt to form a soft dough
Divide the dough in small portions
Roll out to a circle 2 to 21/2 inches
Keep the filling in the centre and close like modaks
Steam the prepared modaks in an idli steamer or ordinary steamer
Serve hot with chilli-garlic sauce

I happened to hop Bharathy's blog and so this will be my entry for Rajitha's WBB EVENT

Kuzhipaniyaram is said to be a Chettinad dish which is liked by everyone whether it be white paniyaram,pal paniyaram,five rice paniyaram....This recipe was a different one that I came across in a Tamil magazine and tasted good too
Ingredients
Boiled rice-1cup
Raw rice-1cup
Urad dal full-1/4cup
Moong dal-1tbsp
Channa dal-1tbsp
Methi seeds-1/2 tsp
Sago-1/4cup
Grated coconut-1/2cup
Cashews,Badam,Raisins etc-1/2cup chopped
Salt-a pinch
Ghee-2tbsp
Oil-as required
Vanilla essence-1tsp
Jaggery or Sugar-3cups
Method
Soak rice,dals and methi seeds together for 2 hours
Soak sago seperately
Grind all the soaked ingredients together along with grated coconut until fine
Add salt and ferment for 4 hours
Powder jaggery,dissolve in water,filter and add to the batter
The same method should be followed if sugar is used
Add the chopped dry fruits and essense and mix well
Make paniyarams in the kuzhipaniyaram stone or non-stick paniyaram pan which is now available
If it is the stone add a little of ghee and oil,heat and pour the batter to half the level
Keep in low fire and allow to cook
When done turn to the next side and cook
Serve hot
This is also my entry for Latha's DRY FRUITS EVENT