- **Roasted and ground white urad dal flour– 5 tsp
- Powdered jaggery – 3-4 tsp(increase if u want more )
- Cardamom – 2 nos(powdered)
- Ghee – 3-4 tsp (melted)
- Roasted cashews pieces – a few
- Mix all the ingredients and make even sized balls,store in an air tight container.(Adjust ghee as such u make balls)
CORN FLOUR MURUKKUIngredients:
- Corn flour – 4 cups
- Rice flour – 1 cup
- **Roasted & ground urad dal flour – 1 tbsp
- Cooking oil - 1 tbsp ( hot oil )
- Jeera/cumin seeds – 2 tsp
- Oil – to fry
- Salt & water – as needed.
- Mix all the flour,Jeera together with the required salt and add 1 tbsp of cooking oil (better if it is hot ) .Then add the required water.
- Make it like a chapatti dough.
- Heat a kadai with cooking oil.
- Now fill the murukku maker ( with single holed mould ) with this dough and press in the hot oil.
- Make ur desired shape and fry on both sides.
- Store in an air tight container and enjoy with ur coffee/tea.
Note : If u want u can replace the cooking oil with butter / ghee for making th
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Corn flour is obtained by finely milling the dried corn grain. Commercially available corn flour has additives added to increase its shelf life. A powdery flour made of finely ground cornmeal, NOT to be confused with cornstarch. The exception is in British recipes where the term "corn flour" is used synonymously with the U.S. word cornstarch.
How to select:
Corn flour is fine, white and soft in appearance. It is odorless and has a mild taste. Although corn flour is opaque and remains white when dissolved in water, heat turns the solution transparent .
Corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods. Corn flour is milled from the whole kernel, while cornstarch is obtained from the endosperm portion of the kernel. White corn flour blends well with other food ingredients and can be blended with wheat flour to reduce gluten for cakes, cookies, pastries and crackers. White corn flour is used as a filler, binder and thickener in cookie, pastry and meat industries.
How to store:
store in a airtight container in a cool dry place.
According to USDA figures, one tablespoon of butter (14 grams/0.5 ounces) contains 420 kilojoules (100 kcal), all from fat, 11 grams (0.4 oz) of fat, of which 7 grams (0.25 oz) are saturated fat, and 30 milligrams (0.46 gr) of cholesterol. In other words, butter consists mostly of saturated fat and is a significant source of dietary cholesterol. For these reasons, butter has been generally considered to be a contributor to health problems, especially heart disease. For many years, vegetable margarine was recommended as a substitute, since it is an unsaturated fat and contains little or no cholesterol. In recent decades, though, it has become accepted that the trans fats contained in partially hydrogenated oils used in typical margarines significantly raise undesirable LDL cholesterol levels as well. Trans-fat free margarines have since been developed.
Butter contains only traces of lactose, so moderate consumption of butter is not a problem for the lactose intolerant. People with milk allergies need to avoid butter, which contains enough of the allergy-causing proteins to cause reactions.
Butter can form a useful role in dieting by providing satiety. A small amount added to low fat foods such as vegetables may stave off feelings of hunger.