Saturday, February 19, 2011

Roasted Gram murrukku / Pottukadalai Murukku

I mostly love to do such recipe. I used to watch my mom when she does lot of varieties in snacks. Here I just taught of doing something for my daughter today.  These ingredients are always available at home. I Just gave a try.
My mom used to say butter gives a good shape for murukku , seedai, etc  …….  I even  had butter also at home. So why cant give a try for murruku recipe.
Today  I can make my husband  happy  when he  watch  world cup……in t.v….. :) 

Rice Flour – 5 cup
Sesame seeds / Yellu In tamil- 4tsp
Roasted gram flour – 1 ½  cup ( pottu kadalai podi)
Butter  - 2 tsp
Asafoetida – 2 pinch
Salt to taste.
Oil for deep frying
Add all the ingredients in the wide mouth bowl. Mix butter well with the flour. Sprinkle water little by little and mix the flour. 

Mean while heat the oil. Keep it in medium flame.

Make a dough. Put the dough inside the murukku maker and make muruku in dosa laddle or any laddle which is comfortable for u and add it to the oil. 

This method is for making small murukku. Mostly this process takes more time. Because u will be cautious about the shape.

I mostly like the random method. Easy to do.  Make murukku directly in to oil. Fry till golden brown and remove from oil. Wait til it cool then only u will get the crispyness.  Kids wil love this taste

Thursday, February 17, 2011

Stuffed Green Chilli Bajji

Bajji is the favorite dish for all of us. For today's evening snack I made bajji varieties like potato, green plantain (vazaikai) chilli and chilli fry too with Masala sundal. I don’t want to do the usual chilli bajji so I stuffed the coriander and pudina  filling in to the bajji and served. Here we goooo…….

¼ kg Green chilli (bajji mulagai)( here instead of bajji milagai I have used  hot Saudi chilli)
oil for deep frying
For Bajji Batter
2cup Bengal gram flour / Kadala Mavvu
¼ cup Rice flour
1 tbsp Maida
2tsp Corn flour
Salt and chilli powder as per taste
2pinch Cooking soda
1 pinch Red colour
1tsp pepper powder
A pinch of garam masala (optional)
1tsp asafoetida

For Stuffing
½ cup  Coriander leaves
 ½ cup Pudina leaves / Mint leaves
Berry size Tamarind
Salt as per taste
Grind to gether all the stuffing ingredients and keep it ready.

Slit the chilli carefully and stuff the corriander filling inside the chilli and keep it ready.
Mix the bajji batter little thicker. The batter should be thicker than the usual batter.

Heat oil in a pan and when it smokes dip the chilli one by one in the batter to coat both the sides and slip in oil carefully.when it turns golden brown turn over and cook the other side, drain excess oil.

Serve it as it is cos the corriander filling will give a tangy and good taste.

Wednesday, February 16, 2011

Vegetable Biriyani (Dhum Biriyani)

Vegetable Biriyani is my favorite Dish. here the vegetable and rice is cooked separately and dummed in  Rice cooker.Mostly dhumming process is done in various ways. I have used this process.

2 cup Basmathi rice
2 no Onion (chopped)
2 no Tomato (chopped)
1 cup Thick curd/yoghurt
Salt to taste
2 cup  vegetables (diced) potato, carrot, beans, cauliflower, peas etc......
4 no Green chilli
½ cup Coriander leaves and Pudina leaves
3 tsp Red chilli powder
2 tsp Ginger garlic paste
1 tsp garam masala
Oil for frying
3tbsp of lemon juice

ghee for brushing
orange food colour
Heat oil and fry onions well and add garam masala. When onion turns brown add the red chilli powder. Add vegetables and fry well. Add tomatoes, coriander and pudina leaves , red chilli powder , green chillies, ginger garlic paste. Mix well , add curd, salt.add little water for cooking vegetables.

Boil till the oil leaves the gravy .Add lemon juice and mix well. transfer the mass to the rice cooker.

Wash and soak rice for 15 min -20 min.cook rice in a  briskly boiling  water till half cooked. Drain water completely.then add the rice to the gravy in rice cooker. mix the food colour in a tbsp of water and sprinkle on top of the rice evenly. brush ghee on top of the rice.

Cut the rice in four half like cutting the cake and close the lid and dum the biriyani.

Mix and Serve colourful biriyani  with onion raita...cauliflower fry......

Monday, February 14, 2011

Paarai meen fry - Malabar trevally fry

Paarai meen is mostly favourite for all... this is especially for fish lovers in my house my daughter and my hubby loves sea food. I learnt this recipe from my mil. so the credit goes to her.... here we go.

Paarai meen cut pieces(in english it is called Malabar trevally) - 500gms
Turmeric powder -1tsp
Red chilli powder - 2Tbsp
Jeera powder- 1tsp
Sombu powder-1 tsp
pepper powder- 1 tsp
salt to taste
Tamarind water - 2tbsp
Coconut paste- 2tsp
Hand full of finely cut onions and green chili
Oil for shallow frying
Make The  paste 
Take a wide mouth bowl then add turmeric powder, red chilli powder, jeera, sombu and pepper powder, salt. coconut paste and add tamarind juice  make a paste. add very little water.add the fish pieces and marinate for 15 - 20 min.

Take a tawa for shallow frying, add oil when the oil is heat enough add the fish pieces one by one and arrange it in such a way that u can turn it easily for better frying.
when one side is done add the onions and green chilli and turn the pieces one by one and fry the other side. Shallow fry the fish in medium flame, when the other side is done.

Drain the excess oil and serve it hot.
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