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August 14, 2014

KAI MURUKKU RECIPE | HOW TO MAKE SUTHU MURUKKU | KRISHNA JAYANTHI RECIPES

Kai murukku recipe

My MIL has the practice of making Kai murukku for Gokulashtami festival. People in Tamil nadu make this murukku generally for festivals and occasions like Seemandham & marriage as seer murukku. My MIL usually says my husband’s grandmom ( ie My mil’s MIL) is an expert in making perfect swirls. My MIL also makes it very fastly & iam still learning from her. Of course swirls come only by practice.

Last year I tried kai murukku using idli rice following my friend Shalini’s recipe. It came out very well & I found it easy for twisting too. I will try to post that recipe very soon. But for festivals, we are supposed to use only raw rice/Pacharisi. So this time I wanted to try this raw rice kai murukku for krishna jayanthi. I got this recipe from my MIL and tried it for the first time. I also referred “Ammavin samayal” kai murukku video for making twists. My twists/swirls din’t come out perfect but the taste was great. Sendhil liked it very much. As every beginner’s hope, I too believe I can make perfect suthu murukku at least by next year.


There are some points to be noted to make a perfect kai murukku. First & foremost thing is “You should use only homemade processed rice flour and roasted urad dal flour”. Store bought rice flour never works.The flour should be very smooth in texture. Also, you should start making this murukku as soon as u grind the rice flour.ie, processed rice flour should be wet. If you allow the homemade flour to dry for long time,u won’t be able to make swirls properly. It will get cut. We should not add too much of butter because murkku will drink oil.

The ratio of Rice flour & urad dal flour should be 8:1.  I have shared some of the remaining tips & tricks in “Notes” section. Do have a look before you start making. Ok, Lets see how to make Kai murukku at home with step by step pictures.

kai-murukku


Kai murukku recipe


Kai murukku recipe How to make kai murukku for Gokulashtami/Krishna jayanthi
Cuisine: Indian
Category: Snacks
Serves: 10
Prep time: 2 Hours
Cook time: 10 Minutes
Total time: 2H10 Minutes


INGREDIENTS

METHOD

  • Take the homemade processed wet rice flour, urad dal flour, sesame seeds, salt and hing. Mix well. Now add soft butter and mix well with the flour. Butter should be well mixed with the flour. Lastly add water little by little and make a non-sticky dough.
Kai murukku 1
Kai murukku 2
  • Take a small lemon sized ball and try to make swirls using your fingers. If you are able to make it, proceed further. If u find the thread getting cut, dough must be dry. So sprinkle little more water in the dough and knead it well. Apply little oil on your hands if the dough is sticky.
Kai murukku 3
  • Spread a cotton cloth or butter paper and place a small bottle lid. Keep a small bowl of water & a bowl of oil nearby. Take a small lemon sized ball from the dough.
  • Make the swirls/murukku around the lid. While making the swirls,keep your hand a little higher from the lid.The dough will stretch easily if u made it perfect. When u hold ur hand higher in length, u can make the twist easily.
  • U can dip ur hands in water whenever needed. It helps u to make twists neatly.
  • Use ur first three fingers ( ie thumb, fore finger & big finger) and press the dough with ur thumb, make a twist and keep doing it to form a circle shape. It sounds bit difficult but it will come by practice for sure. Keep the remaining dough closed with a wet cloth to prevent drying.
  • Make some 10 murukkus & heat oil in a pan for deep frying. Drop a small piece of dough. If it rises immediately, oil temperature is correct. Now remove the murukku using ur hand or dosa flipper and drop in oil carefully. U can slide it in the sides. It will move to the center. Add 3-4 murukku per batch and deep fry.
Kai murukku 4
  • Cook till the bubbles and sshhh sound ceases completely. Flip it once in the middle. Remove the murukku, drain in a tissue paper. Allow it to cool & Enjoy !
Kai murukku 5
  • For storage,keep a tissue paper in a box and arrange the murukku after it cools down completely. The original flavour of murukku can be felt only by next day.U can store it for months too.It tastes crunchy and yummy.


Note

  • You should use only homemade processed rice flour and roasted urad dal flour”. Never roast the rice flour. It should be wet. Store bought rice flour never works. The flour should be very smooth in texture. Also you should start making this murukku as soon as you grind the rice flour. i e, processed rice flour should be wet. 
  • If u allow the homemade flour to dry for long time, you won’t be able to make swirls properly. It will get cut. We should not add too much of butter because murkku will drink oil. The ratio of Rice flour & urad dal flour should be 8:1
  • Grease your fingers with oil whenever needed while making twists.
  • For trouble shooting : If u find the thread getting cut while making twists, dip ur hand with murukku dough in water slightly and press the dough. Dough will become slightly wet. Now u can make twists easily.
  • Never use store bought rice flour for making dough.
  • Homemade rice flour should be slightly wet while making dough. U can use oil for greasing ur hands if u feel the dough is sticky.
  • Less butter should be added. Adding more butter makes the murukku absorb more oil.
  • Here Urad dal flour gives the stretchable tendency to the flour. So never skip or replace it.
  • Some people also use gram dal flour but it works well with idli rice kai murukku & not with raw rice murukku.

Is my kai murukku looks somewhat OK ?? 
I will try to make it perfect in future by practice and update the pictures for sure. 

kai-murukku-recipe

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August 13, 2014

PAV SANDWICH RECIPE(MUMBAI STREET FOOD) - RECIPES WITH PAV BUN

Pav-sandwich-recipe
I had some pav buns which was about to expire. Actually I bought them to try vada pav but I couldn’t make it as I was busy in trying some Gokulashtami recipes. This evening, Raksha was asking some snacks to munch and then I realised about these pav buns. I was not in a mood to make pav bhaji or vada pav. So I quickly browsed some easy pav bun recipes and found this in Sanjeev Kapoor’s video. 

It was very simple and found it yummy with spices & masalas. I tried immediately & it was a big hit with my daughter. I too loved it a lot. Its a very easy, simple and quick snacks recipe which can be made in minutes. Even bachelors can try this as it has no grinding job.

In the actual recipe cucumber, tomatoes were used & it was titled as jain masala pav sandwich without onions. But I used onion & boiled potato slices as I din’t have cucumber in hand. So the choice is yours. It tastes yummy however its made. Do try this easy sandwich recipe for your kids evening snacks. I am sure, they will love it. Not just kids, we parents can also have one & enjoy!

Pav sandwich recipe

Pav sandwich recipe


Pav sandwich recipe Easy masala pav sandwich recipe - Quick n yummy sandwich recipe !!
Cuisine: Indian
Category: Sandwich
Serves: 3
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes


INGREDIENTS
For masala
  • Pav bhaji masala - 1 tsp
  • Garam masala - 1 tsp
  • Red chilli powder - 1 tsp
  • Coriander powder - 1 tsp
  • Salt - as needed
  • Water - little to make a paste

  • Pav buns - 9 nos
  • Coriander leaves + Mint leaves - 3 tbsp (finely chopped)
  • Butter or ghee - 3 tbsp
HOW TO MAKE PAV SANDWICH RECIPE - METHOD


  • Make the masala by mixing all the spices. Add water & make it little thin. Add little lemon juice if needed.
  • Now slice onions, tomatoes & boiled potatoes. Slit open the pav buns vertically like an open book till half way.
Pav sandwich 1
  • Heat dosa pan. Add 2 tsp of butter or ghee. Keep the flame low and spread the butter all over the pan. Now add 2 tsp of mixed masala and saute for few seconds in low flame. Do not increase the flame. It will make the masala burn. Now add some finely chopped coriander+mint leaves. Mix well.
Pav sandwich 2
  • Open the pav and place it over the tawa. Quickly move the pav all over the tawa for the masala to coat well on both sides.
Pav sandwich 3
  • Remove the pav and arrange the onion slices in one side & tomato slices in the other side. Keep the boiled potato slice in the middle and close the pav. Serve hot immediately.
Pav sandwich 4
Enjoy !
Note
  • For no onion no garlic version (Jain) use cucumber slices instead of onions.
  • U can also keep a slice of cheese for kids.


Masala pav sandwich with Hot chai is ready to serve ! A bite of sandwich and a sip of hot tea tastes divine. Enjoy it !

Pav sandwich recipe


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August 12, 2014

Krishna Jayanthi Recipes | Gokulashtami Recipes

Krishna jayanthi recipes

Here is a list of Gokulashtami recipes / Krishna Jayanthi recipes with video from my blog.  Most of the recipes are South Indian Krishna jayanthi special recipes of Tamil nadu. I have also shared a few North Indian style Krishna Janmashtami recipes. Gokulashtami / Krishna Jayanthi / Janmashtami is celebrated as the birthday of Lord Krishna. It falls on 8th day of Krishna paksha of Shravana month (August-September). This year 2024, it falls on August 26th, Monday evening.

Both South Indian and North Indian people celebrate this festival at home in a grand manner by offering Lord Krishna’s favorite sweets and snacks. So I thought of sharing all the Krishna jayanthi / Gokulashtami special naivedyam recipes under one page for easy reference. 

In Tamil nadu, people keep all the varieties of fruits, Butter, Milk, Curd, Aval/Poha mixed with jaggery along with sweet seedai /vella seedai, uppu seedai, kai murukku, sweet appam and Paal payasam for neivedyam/prasadam. I have made a video for these 5 recipes. Do watch it below. 




In this page,  I have shared the links of how to make homemade rice flour, Urad dal flour for making seedai and murukku, Vella seedai / Sweet seedai recipe, Salt seedai /Uppu seedai recipe, Seedai using store bought rice flour, Easy Nei appam/Ghee appam, Kai murukku, Chakli, Thattu vadai recipe and Payasam recipes. I have also shared few Karnataka and North Indian recipes for janmashtami along with some tips to avoid bursting of seedai. Beginners can try some of the easy recipes like kheer and appam from the list.

 Generally pooja has to be done at midnight. But we make pooja in the evening after 6 pm. My MIL says butter, milk, curd and rice flakes with jaggery are the most important for offerings even if you are not able to prepare other sweets and snacks because these are Krishna’s Childhood favorites. Here is the picture of our Lord Sri krishna with offerings. Wish you all a very happy Krishna jayanthi.

Gokulashtami recipes



Do check out my Krishna Janmashtami Pooja procedure post if you are interested to know our puja methods. I have made a video on how to make uppu seedai & vella seedai using store bought rice flour, butter murukku, paal payasam and sweet appam using wheat flour. Hope beginners would find it useful. Please watch the video below.



Krishna Janmashtami recipes

I have shared the links of all Gokulashtami recipes below. Click on the picture to view the respective recipes. Do visit my Krishna Janmashtami Pooja procedure post if interested.

GOKULASHTAMI RECIPES / KRISHNA JAYANTHI RECIPES


Krishna jayanthi recipes / Gokulashtami recipes

Gokulashtami Recipes / Krishna Jayanthi recipes


 
Cuisine: Indian
Category: Festival recipes
Serves: 3
Prep time: 30 Minutes
Cook time: 30 Minutes
Total time: 60 Minutes
 


INGREDIENTS

  • Idiyappam flour
  • Rice flour
  • Raw rice / Maavu arisi
  • Jaggery
  • Cardamom
  • Coconut
  • Salt
  • Cooking oil
  • Sugar
  • Urad dal flour
  • Roasted chana dal flour
  • Gram flour
  • Butter / Ghee
  • Cumin seeds
  • Hing
  • Chilli powder


Gokulashtami recipes

COLLECTION OF GOKULASHTAMI RECIPES / KRISHNA JAYANTHI RECIPES


Please click on the pictures for the recipes. 

Homemade rice flour for seedai,murukku




Homemade urad dal flour
Homemade Urad dal flour

Sweet seedai / Vella seedai
Sweet Seedai / Vella Seedai

Uppu seedai / Salt seedai
Uppu Seedai / Salt seedai

Kai murukku
Kai Murukku recipe

Easy, instant Nei appam
Nei appam / Ghee appam

Vermicelli kheer / Semiya payasam
Vermicelli Kheer / Semiya Payasam

Sweet appam with banana
Sweet Appam with banana, wheat flour

Aval payasam with jaggery
Aval Payasam with jaggery

Uppu seedai & Vella seedai using store bought rice flour
Seedai using store bought rice flour

aval murukku
Aval murukku / Poha chakli


Poha Kheer/Choora kheer 
Poha Kheer / Aval payasam with sugar

Gopalkala recipe
Gopalkala / Dahi Poha

 Aval ladoo / Poha laddu
Aval ladoo / Poha laddu

 Rava ladoo
Rava ladoo / Suji laddu

 Wheat flour appam-Deep fried version
Wheat flour appam – Deep fried

 Thinai Nei appam 
Thinai Nei appam/ foxtail millet sweet appam
   
Parboiled rice murukku
Parboiled rice murukku

Easy aval Panchamirtham
No cook aval panchamirtham

Easy Paal Kozhukattai
Easy Paal Kozhukattai with sugar

Paal Payasam recipe
Paal Payasam recipe

Butter murukku
Butter murukku

Microwave Rava Kesari
Microwave Rava Kesari

Paal Kesari/Milk Kesari
Milk kesari / Paal kesari

Rava Kesari recipe
Rava Kesari

Curd Koubale/Ring murukku
Curd Kodubale

Instant chakli / murukku recipe

Easy atta halwa
Easy Atta Halwa / wheat flour halwa

Sooji ka halwa
Suji Halwa / Sooji halwa recipe


Aval kesari


Other than the above mentioned recipes, you can also make Rice payasam with jaggery, Urad dal vada and Some ladoo varieties if interested.

TIPS TO AVOID BURSTING OF SEEDAI

Most of us are afraid of making seedai just because it bursts. But when you follow these tips properly, seedai never burst & it comes out super crunchy and tasty. Here are some of the tips I learnt from my mom & MIL to avoid bursting and to make a perfect sweet seedai & salt seedai recipes. Happy Krishna Jayanthi :)
  • You must roast the wet flour for few minutes in low flame if you are using homemade processed rice flour. For store bought rice flour, this step is not needed. Roasting is needed for store bought idiyappam flour.
  • First important thing to avoid bursting is to “SIEVE” the flour once or twice. U should sieve all the flour ( urad dal flour, rice flour). Sieving the flour properly reduces 90% of bursting.
  • Secondly u should not roll the seedai very tightly. U should roll it to a loose ball using three fingers. No problem if its not a proper round..
  • One more tip is to prick the seedai with a small needle to avoid bursting.. Dry the seedai in a paper or towel for 20 minutes before frying.This is also very important.
  • Beginners can try deep frying few seedai in “small tempering kadai” . If it comes out well , proceed in a big kadai. Color variations may be there slightly. But you can check whether it bursts or disperses in oil..
  • If sweet seedai breaks or dissolves in oil , it means jaggery may be more or oil temperature is too high or too low.
  • If Seedai bubbles too much after you drop into oil , it shows the fat ( ghee or butter or oil) content is more..So add more rice flour to the dough & make again..
  • The color of seedai depends on the color of urad dal flour. If you roast the dal to golden brown, seedai will also turn brown.
  • Uniform heating is also important. In my observation , I feel low to medium flame is enough to get a nice colored and crispy seedai.
Check out these links for my sweet seedai & uppu seedai recipes :

WISH U ALL A VERY HAPPY KRISHNA JAYANTHI CELEBRATION.
ENJOY WITH SEEDAI and MURUKKU !!

Krishna Jayanthi Recipes
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