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November 12, 2019

Broken Rice Upma – Arisi Noi Upma Recipe

BROKEN RICE UPMA
I make this noi arisi upma / broken rice upma at least twice in a month but I haven’t recorded this recipe in my blog. Broken rice upma is a very simple and easy to make, one pot upma recipe. Whenever I run short of time or back from travel, I make this upma instantly in a pressure cooker. Food gets ready under 15 minutes. Its ideal for bachelors & working women to make a quick breakfast / dinner. Idli Sambar or coconut chutney / thengai thogayal is the ideal side dish for this arisi noi upma. In Bangalore and Tamil nadu, I have seen this broken rice in most of the stores. In Karnataka, people call it as akki nuchu in Kannada. It is known as virigina biyyam in Telugu and tuta hua chawal in Hindi. To make this broken rice upma more healthy, you can add chopped vegetables like carrot, potato and green peas, use broken brown rice or millets. You can also add a handful of roasted moong dal to make it more flavorful. Friends, do try this easy, yummy broken rice upma and share your feedback with me.

If you are interested, do check out my Instant rice upma with toor dal in a pressure cooker which is a fasting recipe / vrat recipe. 

ARISI NOI UPMA



Broken rice upma / Arisi noi upma


Broken rice upma / Arisi noi upma

Broken rice upma / Arisi noi upma in a pressure cooker



Cuisine: Indian
Category: Breakfast / dinner
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Broken rice / Arisi noi - 1 cup
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tbsp
  • Chana dal - 1 tbsp
  • Red chilli - 1
  • Green chilli - 2 (slit)
  • Curry leaves - Few
  • Ginger – 1/2 inch piece (chopped finely)
  • Asafetida / Hing - 2 pinches
  • Water - 2.5 cups ( add 2.5 to 3 cups based on rice)
HOW TO MAKE BROKEN RICE UPMA
  1. Wash the broken rice and set aside.
  2. Heat oil in a pressure cooker. Splutter mustard, urad dal, chana dal.
  3. Saute green chilli, ginger, curry leaves. Add hing, required water and salt.
  4. When the water comes to roll boil, add washed rice. Mix well.
  5. Pressure cook in low flame for one whistle. Open the cooker lid after steam is released.
  6. Fluff gently and serve hot with idli sambar or coconut rice.
BROKEN RICE UPMA / ARISI NOI UPMA - STEP BY STEP PICTURES

  • Wash the broken rice, drain the water and set aside. Chop ginger, slit green chilli.

  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal. When the dal turns golden brown add slit green chilli, ginger pieces and curry leaves.
  • BROKEN RICE UPMA
  • Saute for a minute. Now add the required salt and water. When the water comes to roll boil, add the washed rice. Mix well and close the cooker. Keep the flame high till steam comes off from the nozzle. 
  • BROKEN RICE UPMA RECIPE

  • As soon as the steam comes off, lower the flame completely. Put the weight valve and pressure cook in very low flame for one whistle. It takes 10 to 12 minutes based on the size of cooker.
  • BROKEN RICE UPMA
  • Switch off the flame after one whistle. Let it rest till steam releases. Open the cooker lid and fluff the rice gently. Serve hot with idli sambar or coconut chutney or spicy coconut thogayal.  Tastes yummy ! Enjoy !

Note

  • Water quantity for rice varies from 2.25 to 3 cups based on the rice. Broken rice made from raw rice takes less water (around 2.5 cups ) whereas broken rice made from boiled rice takes more water (around 3 cups).
  • Add more chilli based on your taste.
  • You can use finely chopped carrot, beans, potato and green peas to make it more colorful and healthy.

Try this easy, one pot noi upma recipe and share your feedback with me.
BROKEN RICE UPMA RECIPE
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November 6, 2019

Boiled Peanut Chaat Recipe / Peanut Masala Chaat Recipe

Recently I tasted boiled peanut chaat as a starter in a lunch buffet. We loved it very much. So I tried at home when my neighbor gave me a bag full of raw groundnuts from her own farm. As the groundnuts were fresh, I pressure cooked it and made this chaat. You can also use roasted peanuts instead. It gives an additional crunchy taste. Raksha loved it very much. I am sure your kids will love it too. You can make it for their snacks box, after school evening snacks or for birthday party too.  Its a quick and simple recipe. All you have to do is just chop the vegetables, mix boiled or roasted peanuts and serve ! Lets see how to make this easy, yummy peanut chaat recipe with step by step pictures and video.

Video: Boiled Peanut Chaat Recipe


  Easy, kids friendly peanut chaat recipe




Boiled peanut chaat recipe


Boiled peanut chaat recipe

Boiled peanut chaat recipe with cooked peanuts, onion, carrot, tomato and spice powders



Cuisine: Indian
Category: Chaat recipe
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS
1 cup = 250ml
  • Boiled peanuts or roasted peanuts - 1 cup
  • Big onion - 1 (small sized, finely chopped)
  • Bangalore tomato - 1 (small sized, finely chopped)
  • Carrot - 1 (grated)
  • Coriander leaves - 2 tbsp (finely chopped)
  • Lemon juice - few drops
  • Chaat masala - 1/4 tsp to 1/2 tsp
  • Red chilli powder - 1/4 tsp to 1/2 tsp
  • Cumin powder - 1/4 tsp
  • Salt - as needed
  • Sugar - 1/4 tsp
  • Sev / Bhujia / Omapodi – to sprinkle / garnish
HOW TO MAKE BOILED PEANUT CHAAT
  1. Wash and cut the vegetables finely.
  2. Wash and soak raw peanuts in water for 30 minutes.
  3. Pressure cook peanuts in enough water and salt in very low flame for one whistle.
  4. Remove and drain the excess water.
  5. Take the boiled peanuts in a bowl. Add onion, tomato, carrot and coriander leaves.
  6. Mix chaat masala, spice powders, salt and sugar. Sprinkle lemon juice and mix well.
  7. Lastly garnish with sev / omapodi and serve immediately for best taste !
BOILED PEANUT CHAAT - STEP BY STEP PICTURES
  • Wash and chop onion, tomato, coriander leaves finely. Wash and peel the carrot skin. Grate it and set aside.

  • Wash and soak the raw peanuts in water for one hour. Pressure cook it adding sufficient water and required salt. Cook in low flame for one whistle.  

  • Remove after the steam is released. Drain the excess water. Set aside.

  • In a wide bowl, take the boiled peanuts, finely chopped onion, tomato, coriander leaves and grated carrot. Add salt, chilli powder, chaat masala, cumin powder, salt and sugar. You can also add a pinch of black salt if you like. 

  • Lastly add lemon juice and mix well. Garnish with sev / omapodi and serve immediately for best taste.
  • Enjoy !

Note

  • Adjust the quantity of chilli powder and chaat masala as per your taste.
  • You can use roasted peanuts with skin instead of boiled peanuts.
  • Lemon juice is optional but it adds a nice taste.
  • For variations, you can add pomegranate, grated coconut and boiled sweet corn kernels. 

Easy, yummy boiled peanut chaat is ready to enjoy ! Just dig in !!
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November 2, 2019

Vazhaipoo Mor Kootu – Banana Flower Kootu For Rice

vazhaipoo mor kootu
Vazhaipoo mor kootu is a delicious side dish for rice prepared with banana flower, moong dal, coconut and fresh curd/ yogurt as major ingredients. Usually I make vazhaipoo kootu in this method. For a change, I tried it with curd as suggested by my neighbor. Generally mor kootu is prepared with banana stem / vazhaithandu. But banana flower/ vazhapoo mor kootu is equally delicious. I loved to serve with vatha kuzhambu. Tastes yummy ! Friends, do try this easy vazhaipoo mor kootu in a pressure cooker. Its so easy, quick to prepare and tasty too !

Cooking is an art and when we cook it for others, don't forget to add a dollop of your love and passion for cooking in it. It is that secret ingredient which can help you get rave reviews from food lovers all over. Nowadays, many of us are turning our passion to profession and cooking is one such choice that offers a great platform to kickstart a profession that blends in your passion. But, when it comes to making cooking a profession, there is another secret ingredient you need to be aware of! You need to register and get your FSSAI food license before you don the chef's hat and start serving yummy delicacies to your customers

banana flower kootu


Vazhaipoo mor kootu / Banana flower buttermilk kootu


Vazhaipoo mor kootu / Banana flower buttermilk kootu

Vazhaipoo mor kootu / Banana flower buttermilk gravy for rice



Cuisine: South Indian
Category: Kootu recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Banana flower - 2 cups
  • Moong dal - 2 tbsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Green chilli - 2
  • Fresh curd - 1/4 cup
  • Cumin seeds - 1/2 tsp
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
HOW TO MAKE VAZHAIPOO MOR KOOTU
  1. Take the banana flower and clean it. Chop finely.
  2. Heat oil in a pressure cooker. Splutter mustard seeds, curry leaves.
  3. Add chopped banana flower, saute for a minute.
  4. Add moong dal and required  salt. Mix well.
  5. Grind the ingredients given under “to grind” to a smooth paste adding fresh curd.
  6. Add to the cooker. Mix for a minute and add required water.
  7. Pressure cook in low flame for one whistle. Switch off the flame.
  8. Remove the lid after steam is released. Mix and serve hot with rice !
VAZHAIPOO MOR KOOTU RECIPE - STEP BY STEP PICTURES
  • Take the banana flower / vazhaipoo. Peel the skin and remove the flowers. Discard the black stamen and paper like kaalan. Keep the cleaned flower immersed in water or diluted buttermilk to avoid banana flower turning black. 
  • vazhaipoo mor kootu
  • In a pressure cooker, heat coconut oil. Splutter mustard seeds, urad dal and curry leaves. Add chopped banana flower and saute for a minute.
  • vazhaipoo mor kootu
  • Add moong dal and salt. Mix well. Grind coconut, cumin seeds and green chilli to a coarse paste. Add fresh curd and grind to a smooth paste. Add water while grinding if needed.  
  • Vazhaipoo mor kootu
  • Add this paste to the cooker and mix well. Add required water and mix well. Close the cooker and keep the flame high. Wait till vapor comes off through the nozzle.
    • Vazhaipoo mor kootu
  • Lower the flame completely and put the weight valve. Cook in very low flame for two whistles. Switch off the flame. Open the cooker lid after the steam is released.
  • Vazhaipoo mor kootu
  • Mix well and Check for consistency. If kootu is too thick, add some water and bring to a boil. If the kootu is watery, boil for some time and make it thick as you like.
  • Serve with vatha kuzhambu, kara kulambu etc.
    Enjoy !

Note

  • Adjust the quantity of green chilli as per your taste.
  • Do not add sour curd. It spoils the taste of kootu.
  • Instead of grinding curd, you can add thick buttermilk.
  • Color of kootu was mildly on yellow side due to moong dal. 

Try this easy, yummy banana flower mor kootu and enjoy with rice !
Vazhaipoo mor kootu
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October 29, 2019

Sprouted Green Gram Salad – Sprouts Salad Recipe

Whenever I think of weight loss, we eat this sprouts salad for lunch instead of our regular meals with rice. Sprouts are one of the best choice for weight loss. Basically sprouts are very nutritious. They offer a variety of health benefits like easier digestion, improved blood sugar levels, lowers bad cholesterol and a lower risk of heart disease as its a good source of anti oxidants. It is also rich in Potassium, Magnesium and Fiber which reduces blood pressure. Sendhil used to take this salad in his lunch box for office almost everyday when he was under weight loss treatment. Apart from this salad he also did workout, consistent walking for at least 45 minutes per day. It helped him to lose nearly 10 kgs in 2 to 3 months. Children, elderly people, pregnant women and people with weak immune system should avoid eating raw or lightly cooked bean sprouts. Actually this moong bean sprouts salad recipe was suggested by my gynecologist for weight loss after delivery. So I followed the same for Sendhil as well. My doctor also suggested a raw green gram salad for milk secretion during lactation. Its a sweet salad recipe. I will post it soon.  In Karnataka, people make this green gram salad adding pomegranate, coconut and do the seasoning which is very tasty. It is called as Kosambari in Kannada. For variations, I make it once in a week.  I will try to post that recipe as well. Now lets see this basic sprouts salad with easily available vegetables and ingredients.



Sprouts salad recipe - Sprouted moong bean salad for weight loss


Sprouts salad recipe - Sprouted moong bean salad for weight loss

Sprouted green gram salad for weight loss.



Cuisine: Indian
Category: Salad
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS
1 cup = 240ml
  • Sprouted green gram/ moong bean sprouts - 1/2 cup
  • Carrot - 2 no
  • Big onion - 1
  • Coriander leaves - Few
  • Lemon juice - Few drops
  • Pepper powder - as needed
  • Salt - as required.
HOW TO MAKE SPROUTS SALAD
  1. Wash the green gram sprouts in drinking water and keep in a bowl.
  2. Peel and grate carrot. Finely chop onion, coriander leaves.
  3. Add to the sprouts and mix well. Add required salt, lemon juice and pepper powder.
  4. Mix well and serve. You can also pack this for lunch box.
  5. Make this easy sprouts salad for weight loss. It really helps !
SPROUTS SALAD RECIPE - STEP BY STEP PICTURES
  • Wash and peel the carrot. Grate it. Chop the big onion and coriander leaves finely. Set aside. (I used turbo chopper for chopping onion, carrot and coriander leaves finely.)

  • In a bowl, take green gram sprouts. Add grated carrot and finely chopped onion, coriander leaves.

  • Add the required salt, pepper powder and few drops of lemon juice. Mix well and serve.
    Enjoy !

Note

  • Adjust the quantity of pepper powder and lemon juice as per your taste.
  • For variations, you can add freshly grated coconut and finely chopped cucumber too.
  • I used my turbo chopper for chopping carrot, onion and coriander leaves finely.
  • You can also use boiled moong instead of raw ones.

Easy, healthy moong sprouts salad is ready to eat !

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October 25, 2019

Seven Cup Burfi –7 Cup Cake Recipe

seven cup cake
Seven cup burfi recipe was in my bookmarks list for years. I thought seven cup cake tastes more like mysore pak. But after trying it, I realized it tastes completely different. Unlike other burfi recipes, there is no need of sugar syrup or one string consistency. This seven cup burfi is just a mix and cook kind. It can be prepared with easily available ingredients like milk, besan flour, coconut, ghee with 1 cup each and 3 cups of sugar, totally 7 cups. I made it in a very small quantity. Be it big or small, use the same cup to measure all the ingredients. Tastes so good with a nice flavor of milk and coconut. If done well, this burfi melts in mouth. Its a beginners sweet. You don’t need any expertise to make it. Friends, do try this easy, yummy Seven cup burfi also known as 7 cup cake for this Diwali and share your feedback with me.
seven cup burfi

Seven cup burfi / Seven cup cake recipe


Seven cup burfi / Seven cup cake recipe

Seven cup burfi recipe with 5 ingredients



Cuisine: Indian
Category: Sweet
Serves: 10 pieces
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS
1 cup =250 ml
  • Besan flour - 1/4 cup
  • Boiled milk - 1/4 cup (At room temperature)
  • Finely grated coconut OR Desiccated coconut - 1/4 cup
  • Melted ghee - 1/4 cup (At room temperature)
  • Sugar - 3/4 cup
  • Cardamom powder - 1/2 tsp
HOW TO MAKE SEVEN CUP BURFI RECIPE
  1. Heat a kadai and dry roast the besan for 5 minutes in medium flame.
  2. Lower the flame completely. Add grated coconut, milk, sugar, ghee and cardamom powder.
  3. Mix well without lumps. Now increase the flame to medium.
  4. Keep stirring till the mixture becomes thick and starts to leave the pan.
  5. Immediately transfer to a ghee greased tray. Press and spread it with a ghee greased bowl.
  6. Draw shapes when warm, remove after cooled down.
  7. Store and enjoy up to a week.
SEVEN CUP BURFI RECIPE - STEP BY STEP PICTURES

  • Measure and keep all the ingredients ready. Take a plate and grease with ghee. Also grease a small bowl or ladle to level the burfi. 

  • Heat a kadai and take 1/4 cup of besan flour. Dry roast it for 5 minutes in medium flame till raw smell vanish. Do not brown the flour or burn it.

  • Lower the flame completely or switch it off if you are a beginner. Add grated coconut, melted ghee, boiled milk at room temperature, sugar, cardamom powder and mix without lumps. Now switch on the flame and keep it medium. Stir the mixture well. Don’t worry if there are small lumps. It breaks while cooking.

  • Stay nearby and keep mixing. Initially bubbles appear in the middle. As you mix, burfi mixture thickens and bubbles appear all over the kadai.

  • Keep mixing till frothy, thick and starts to leave the sides of pan. At one stage, burfi mixture becomes thick and starts to follow the ladle. Immediately switch off the flame and transfer to the ghee greased tray. Do not cook for more time because burfi crumbles or becomes hard. 

  • Quickly level and spread it with a ghee greased bowl or ladle. Mark pieces when warm. Remove after it cools down. Store in a box and enjoy for a week. 

Note

  • Do not over cook the mixture. Burfi crumbles. In that case, you should grind the crumbled burfi with little water or to a smooth paste and cook again till right consistency.
  • If you do not want to use 3 cups of sugar, you can use 2 cups of sugar + 1 cup of powdered cashew nuts or badam.  But authentic 7 cup recipe doesn’t use nuts.
  • I feel dried or desiccated coconut is better than fresh coconut. If you use fresh coconut, you should grate it finely or grind it once.

Try this easy, yummy seven cup cake recipe and enjoy the festival !
seven cup burfi
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October 21, 2019

Rasam Using Store Bought Rasam Powder

Usually I make rasam using homemade rasam powder or with freshly ground instant rasam podi. But recently I got a pack of rasam powder from I-Flo brand for my review. For the first time, I tried making rasam using this store bought rasam powder. I followed the recipe given in the back of pack but made some modifications by adding crushed garlic cloves and tempering in ghee. It came out so well. I never expected it to be so flavorful and tasty just like the ones made using homemade rasam powder. In my family, Raksha gives the best feedback about rasam varieties. She loved it a lot and told me to make it again. I guess many of you especially bachelors and working women use store bought rasam powder at home to ease the job during busy morning hours. I hope this method of making with store bought rasam powder helps you make tasty and perfect rasam.


Rasam using store bought rasam powder


Rasam using store bought rasam powder

Rasam using store bought rasam powder



Cuisine: South Indian
Category: Rasam Recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Ripe tomato - 1
  • Tamarind - Small gooseberry size (Take 1 cup extract)
  • Rasam powder – 1 tbsp
  • Salt & water - as needed
  • Turmeric powder - 1/2 tsp
  • Garlic cloves - 5 cloves (crushed with skin)
  • Coriander leaves - to garnish
  • Sugar – 1/4 tsp
  • Ghee – 2 tsp ( to drizzle )
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Red chilli - 1 no
  • Curry leaves - Few
  • Hing / Asafetida – a pinch
HOW TO MAKE RASAM WITH STORE BOUGHT RASAM POWDER
  1. Wash and chop tomato. Soak tamarind and take the extract in 1 cup of water.
  2. In a kadai or bowl, temper mustard seeds, cumin seeds, red chilli.
  3. Saute till tomato turns mushy. Add rasam powder and saute quickly.
  4. Add tamarind extract, turmeric powder, salt, sugar and hing.
  5. Boil in medium flame till raw smell emanates.
  6. Add crushed garlic and add 1/2 cup water.
  7. Boil till frothy and switch off the flame.
  8. Garnish with coriander leaves and 2 tsp of ghee. 
  9. Cover and rest for 30 minutes for best taste.
  10. Serve with plain rice and potato curry - the best side dish for rasam !
RASAM USING STORE BOUGHT RASAM POWDER - STEP BY STEP PICTURES
  • In a bowl or kadai, heat cooking oil. Splutter ingredients given under “to temper”.

  • Add chopped tomato and saute till mushy. Add rasam powder and saute for a minute. 
  • Add 1 cup of tamarind extract, salt, turmeric powder and sugar.

  • Boil till raw smell of tamarind emanates and nice smell wafts through. 
  • Add 1/2 cup more water and crushed garlic cloves. Boil in medium flame till frothy.

  • Switch off the flame and garnish with coriander leaves.

  • Transfer to a bowl, add 2 tsp of ghee. Cover with a lid. 

  • Serve after 30 minutes for best taste. Serve with plain rice and enjoy !

Note

  • Addition of garlic cloves is optional. But it adds a nice flavor to the rasam.
  • You can also temper mustard seeds, cumin seeds and red chilli in ghee at the end.
Do try this easy, yummy rasam recipe using store bought rasam powder and enjoy !



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October 16, 2019

Mini Besan Murukku Recipe – Kadalai Maavu Murukku - Small Murukku Recipe

Besan murukku / Kadalai maavu murukku recipe was in my try list since Gokulashtami/ Krishna jayanthi. So I tried this murukku as my first Diwali snacks recipe. I always have a love towards mini murukku/ small murukku since childhood. We call it as chinna murukku or kutty murukku in Tamil. When I was young, we used to buy mini kai murukku from a nearby snacks shop. Iam not so good in shaping mini kai murukku. So I tried this besan murukku in small size using star mould just like Udupi brand murukku. Basically my daughter Raksha doesn’t like big sized mullu murukku as it pricks the jaws while eating. When I made this mullu murukku in small size, she had it happily without any complaints. This bite sized murukku is so easy to eat and also appealing to our eyes. She took few for her school snacks box today to share with her friends. This shows the hit of this small besan murukku right??😊. One more thing I would like to share. This murukku doesn't have a melt in mouth texture. It's slightly hard to bite hard but definitely crunchy. Friends, do try this mini murukku for your kids and family during this Diwali and let me know how they liked it. Lets see how to make besan flour murukku / kadalai maavu murukku with step by step pictures.

Check out my other MURUKKU VARIETIES !

Mini besan murukku recipe / Kadalai maavu murukku


Mini besan murukku recipe / Kadalai maavu murukku

Besan murukku / kadalai maavu murukku in small size / mini murukku recipe



Cuisine: Indian
Category: Snacks
Yields: 40 small murukku
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Store bought rice flour - 1 cup
  • Besan flour - 1/2 cup
  • Soft butter - 1 tbsp
  • Hot oil - 1/2 tbsp (I used refined oil)
  • Red chilli powder - 1/2 tsp to 1 tsp (Adjust based on your taste)
  • Ajwain / Omam - 1/2 tsp
  • Black sesame seeds - 1/2 tsp
  • Hing / Asafetida - 1/4 tsp
  • Salt & water - as needed
  • Cooking oil – to deep fry murukku
HOW TO MAKE BESAN MURUKKU
  1. In a bowl sieve and mix besan flour, rice flour.
  2. Add ajwain, red chilli powder, sesame seeds, hing, butter, hot oil and salt.
  3. Mix well. Then add water gradually and make a smooth, pliable, slightly sticky dough.
  4. In the murukku press, keep the star mould and fill the dough.
  5. Heat oil and check the temperature. Press the small murukku in a sheet.
  6. Drop in hot oil and fry both the sides till bubbles cease. Remove in a tissue paper.
  7. Store in a box after murukku comes to room temperature. Stays good for 15 days. Enjoy !
BESAN FLOUR MURUKKU - STEP BY STEP PICTURES

  • In a wide bowl, place a sieve. Add rice flour and besan flour to it. Sieve them well.

  • Add salt, hing, ajwain, sesame seeds, red chilli powder , hot oil and butter. Mix well without water to spread the butter evenly with the flour.

  • Now add water gradually and make a smooth, pliable dough. Dough can be slightly sticky. If you add less water, murukku gets cut while pressing. So add right amount of water. Cover the dough with a plate till use. Do not dry the dough.
  •  

  • Take the murukku press and place the star mould or round mould with a single hole. Fill the murukku dough.  In a butter paper or polythene sheet, press the murukku. Make small sized murukku with one rotation as I did.

  • Heat oil in a kadai. Drop a pinch of dough and see if it comes to top immediately without changing in color. It indicates correct oil temperature.

  • Now drop kutty murukku one by one in oil. Beginners, slide the murukku in the corner of kadai to avoid splashing of oil. Cook 10 to 15 in one batch based on the quantity of oil. Cook in medium flame. Toss in regular intervals and cook both the sides till bubbles cease. Do not burn it. Cook patiently in correct flame. Remove & drain the oil in a tissue paper.

  • Store the murukku in a box after it cools down. Stays good for 15 days, enjoy !

Note

  • Adjust the quantity of red chilli powder as per your taste. Color of murukku depends on chilli powder. Skip if you don’t like to use it.
  • Do not over fry, it turns black. Cook in medium flame by tossing in regular intervals.
  • Do not add more butter. Oil may bubble. 

Try this small sized besan murukku and enjoy !
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