Friday, February 28, 2014
Dry zeera chicken
Dry zeera chicken
Ingredients
- Green cardamoms 4-5
- Chicken drumsticks 1/2kg
- Yogurt 125g
- Finely chopped ginger 1 piece
- Finely chopped green chilies 3-4
- Minced garlic 3-4 cloves
- Red chili powder 1tsp
- Cumin powder 1tsp
- Coriander powder 1tsp
- Garam masala powder 1tsp
- Turmeric 1/2tsp
- Crushed black pepper 1/2tbsp
- Finely c hopped coriander leaves 2tbsp
- Whole Cumin 3tbsp
- Oil 3tbsp
- Salt as required
Method:-
- Roast 1 tbsp of whole cumin seeds on a griddle.Heat 3tbps of oil in a pan and sauté the remaining whole cumin seeds,1/2tbsp crushed black pepper and 4-5 green cardamoms.Now add 3-4 cloves of minced garlic, finely chopped ginger and 3-4 finely chopped green chilies. Fry for 1-2 minutes.
- Add ½ kg chicken along with 1tsp cumin powder, 1tsp coriander powder,1/2tsp turmeric,1tsp garam masala powder,1tsp red chili powder and 125g of yogurt. Fry for 1-2 minutes or until the oil forms a separate layer on top.
- Add ½ cup water, cover and simmer for 8-10 minutes.Uncover and cook until the water completely evaporates. Crush the roasted cumin seeds and sprinkle on the gravy.Garnish with chopped coriander leaves and serve.
Kale Salad with Orange Tahini Dressing
Ingredients:
4 tablespoons fresh squeezed orange juice
2 tablespoons tahini
2 tablespoons apple juice
1 teaspoon Balsamic vinegar
1 tablespoon olive oil or grape seed oil
1 teaspoon orange zest
sea salt & pepper to taste
Salad ingredients:
4-5 cups chopped Kale
1/2 apple
1/2 orange
Handfull of walnuts
Beef Satay – You Should Warn Your Tongue
It helps that I ate this yesterday, but still. If you’ve never had satay before, its lightning bolt of flavor can be a bit of a shock to the system. A recipe for the subtle palate, this is not. By the way, I do know that satay was actually invented in Indonesia, but for the purposes of this blog post, were going with that its Thai.
This will work on just about any meat, but beef is my favorite. There’s something about beef and these particular spices that just sings. Also, the magic that Asian fish sauce always adds is never more apparent than with beef, especially if that beef destined for the charcoal grill. The same goes for the lemongrass.
With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef, and this is certainly at least one of those things. And of course, stay tuned for the peanut dipping sauce recipe next. I hope you give it a try soon. Enjoy!
2 lbs beef top sirloin steak, sliced thin across grain, about 1/8-inch thick
Satay Marinade:
1 tbsp grated ginger
4 cloves garlic, crushed
2 tbsp minced onion
1/4 cup packed brown sugar
1/4 cup fish sauce
2 tbsp soy sauce
2 tbsp vegetable oil
2 tbsp ground coriander
1 tbsp cumin
1/2 tsp turmeric
1/8 tsp cayenne pepper
1 rounded tbsp minced lemongrass
View the complete recipe
View the complete recipe
Tamilnadu Chicken Curry Masala Kozhi
Preparation time-10mins
Cooking time-20mins
Serves-4 to 5
Ingredients
Chicken-500gms
Onions large-2( finely chopped)
Ginger and Garlic paste-3tbsp
Tomato large-1 ( finely chopped)
Red chilly powder-2tbsp
Turmeric powder-1tsp
Salt to taste
Cinnamon-1"
Cloves-5
Green cardamon-2
Curry leaves-few
Oil required
Grind the following together to a smooth paste
Grated coconut-1/4cup
Aniseed/Saunf-1tbsp
Method
Pressure cook chicken along with onions, tomato, ginger and garlic paste, red chilly powder, turmeric powder and little water for 10 mins. Heat enough oil in a pan, add cinnamon, cloves, cardamon and curry leaves. When aroma rises add the cooked chicken along with the gravy and add the ground coconut paste. Season with enough salt. Stir fry the chicken masala till dry and oil separates. Serve hot with Rice or Chapati.
RAILWAY MUTTON LAMB CURRY IN BBC GOOD FOOD MAGAZINE JULY 2012
My Recipe for RAILWAY MUTTON / LAMB CURRY was selected as the READER RECIPE OF THE MONTH in the July issue of the BBC GOOD FOOD MAGAZINE. As a result I won a special gift Hamper woth Rs 6000.00 from Debenhams. The Hamper contained a 5 piece Spoon Set and a Jamie Oliver Grater Gift set which has both the fine and coarse graters. Wanted to share this lovely bit of news with all the readers and followers of ALL MY BLOGS as well as my Page PRESERVING ANGLO-INDIAN CUISINE on FACE BOOK . Thanks for all your love and support. God bless you all. Bridget
RAILWAY LAMB / MUTTON CURRY
Serves 6 Preparation Time 45 minutes
Ingredients
½ kg mutton or lamb cut into medium size pieces
6 peppercorns
2 big onions sliced
2 pieces cinnamon
2 cloves
2 cardamoms
8 to 10 curry leaves
4 red chilies broken into bits
1teaspoon chillie powder
1teaspoon ginger garlic paste
Salt to taste
2 tablespoons oil
2 tablespoons vinegar or ½ cup of tamarind juice
Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown. Add the meat and mix well. Fry for a few minutes. Add the vinegar / Tamarind juice and sufficient water and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown.
Note: Substitute beef for lamb / mutton if desired.
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Thursday, February 27, 2014
Happy Mothers Day
To all Mothers, Soon-to-be Mothers, Mother-in-laws,
Happy Mothers Day.
I am spending the day at my moms place today, eating Keerai Kootan for lunch.
Recommended reading for today:
Ushas Its Mothers Day at every meal - which completely reflects my own thoughts
Shilpas Black Forest Cake for Mothers Day
Also, would like to congratulate my friend Raaga, her blog The Singing Chef has got rave reviews in yesterdays Hindu.
Fruit Sun Rise
Fruit Sun Rise
Ingredients
- Red jelly 1 packet
- Orange jelly 1 packet
- China grass ½ packet
- Fruit cocktail 1 tin
- Orange 3
- Peaches 1 tin
- Water as required
- Sugar 125 gm
Method
- Cut 1 tin of peaches into small cubes, mix with 1 tin of fruit cocktail.Peel 3 oranges and remove pulp.In a pan put together 1 cup water, ½ packet of china grass and 2 tbsp sugar.Cook till it is transparent. Pour mixture in a mold.
- Spread half of the fruit cocktail mixture on top and freeze till firm.Now cook 1 packet of orange jelly with 1 cup water and 2 tbsp sugar. Remove mold from freezer and spread with orange pulp.
- Now pour the cooked jelly mixture in the same mold on top of fruit cocktail.Again put in refrigerator.In another pan cook 1 packet of red jelly with 2 tbsp sugar and 1 cup water.
- Then remove mold from refrigerator, spread with remaining fruit cocktail mixture, top with dissolved red jelly mixture. Freeze for 15 – 20 minutes till firm.Then remove on a platter and serve chilled.
Chicken Kabobs
Chili-Lime Chicken Kabobs
submitted by Brittany ~ The Sister’s Cafe
2 large chicken breast halves (boneless, skinless), about 1.5 lbs
1 sweet red pepper
1 sweet onion
6 Tb olive oil
3 Tb red wine vinegar
2 limes, juiced (4 Tb)
1 1/2 tsp chili powder
1 tsp paprika
1 tsp onion salt
2 tsp minced garlic cloves
1/4 tsp cayenne pepper (more if you like it spicy)
1/2 tsp salt
1/2 tsp freshly ground black pepper
Cut chicken and pepper into 2 inch pieces. Peel onion and cut into quarters. Slice through each quarter to make 8 chunks. (When you pull apart the onion layers, the outer layers should now be in roughly 2 inch pieces) Set aside.
In a small bowl, whisk together the olive oil, vinegar, and lime juice. Stir in spices. Marinate chicken and vegetables for 4-6 hours or overnight. (You can place the chicken and vegetables in separate shallow containers. I make sure the chicken is covered with marinade first. Any leftover marinade, use for the vegetables.)
Preheat the grill to medium heat. Thread chicken, pepper, and onion onto metal skewers and discard the marinade. Grill skewers, turning occasionally, for 10-15 minutes, or until juices run clear.
We found this recipe at The Sisters Cafe blog... They have some yummy recipes that you should check out!
Homemade Mayo with Love
That’s right, on Jennifer’s homemade mayonnaise recipe, we were credited with the always-impressive immersion blender method seen herein. She even called me a genius, which is obviously a very, very slight exaggeration. I feel kind of guilty since I didn’t invent this technique, but since I don’t remember who showed me, it’s just going to be easier to take credit.
To understand where a recipe comes from, and why it’s being shared, always makes it more fun to cook and savor. That’s why I talk so much during my videos. Anyway, for more info, follow this link to Amazon where Homemade with Love is enjoying rave reviews. Enjoy!
Ingredients for 1 1/2 cups Garlic and Basil Mayonnaise:
(will last about 3-5 days)
1 cup basil leaves
3 cloves finely minced garlic
2 egg yolks
2 tbsp fresh lemon juice
3/4 tsp salt, or to taste
cayenne and freshly ground black pepper to taste
1 tsp Dijon mustard
1 1/2 cups vegetable oil or a lighter tasting olive oil (or a combination of the two)
*For regular plain mayo, I generally recommend a neutral tasting vegetable oil like canola.
View the complete recipe
1 cup basil leaves
3 cloves finely minced garlic
2 egg yolks
2 tbsp fresh lemon juice
3/4 tsp salt, or to taste
cayenne and freshly ground black pepper to taste
1 tsp Dijon mustard
1 1/2 cups vegetable oil or a lighter tasting olive oil (or a combination of the two)
*For regular plain mayo, I generally recommend a neutral tasting vegetable oil like canola.
View the complete recipe
Chicken Rice
Chicken & Rice (dont have a creative name for it yet)
1 can cream of chicken soup
1 1/3 cup water
1 cup rice
1 packet Italian seasoning
chicken (You can use any kind of chicken, I use about 7-8 pieces of chicken tenderloins because thats what we usually have on hand)
3/4 cup cheese
Cook chicken with a little bit of the Italian seasoning and cut into bite-size pieces. Mix soup, water, seasoning, half of the cheese and rice in a baking dish. Stir in chicken pieces and top with the rest of the cheese. Bake at 350º for 30 minutes, longer if the cheese on top isnt melted.
Thanks so much! Im a new follower and love your blog!
Lindsay
artsy-fartsy mama
Read More..
1 can cream of chicken soup
1 1/3 cup water
1 cup rice
1 packet Italian seasoning
chicken (You can use any kind of chicken, I use about 7-8 pieces of chicken tenderloins because thats what we usually have on hand)
3/4 cup cheese
Cook chicken with a little bit of the Italian seasoning and cut into bite-size pieces. Mix soup, water, seasoning, half of the cheese and rice in a baking dish. Stir in chicken pieces and top with the rest of the cheese. Bake at 350º for 30 minutes, longer if the cheese on top isnt melted.
Thanks so much! Im a new follower and love your blog!
Lindsay
artsy-fartsy mama
Wednesday, February 26, 2014
Roasted Chukar with Curry Rub and Sauce
Recipe by Jen
According to Rick, who just happens to know these things at the top of his head and makes up for the fact that Im too lazy to do any research tonight, chukars (or partridges) are not native to America. After the successful introduction of pheasants, chukars were then brought over to the United States. These birds did well out west in states like California and Oregon, but they never took root in Nebraska. For that reason, naturally occurring chucker populations are not found in the wild here. They are only found at hunting clubs that stock them for visiting club members. With that being said, that is exactly where this chukar came from. (Shout out to Pheasant Bonanza in Tekamah! Pssstt! ... Ask for Aaron Schroder to be your guide.)
Its not often that I get a bird from the field thats plucked and kept whole, but when I do, I treat it extra special. So for something different, I thought that pairing it with curry would fit the bill. This isnt specifically Indian or Thai. I just used whatever I had on hand in my pantry, and I am quite pleased with how it turned out. If youre wondering what chukar tastes like, its a lot like pheasant or even chicken. Its light and mild.
Being small and lean, chukar can dry out easily, but the trick is to brine it beforehand-- a technique that I highly recommend when cooking game birds. It adds extra flavor to the meat and does a great job at keeping it moist. The brining may take 4-6 hours, but its little work. Cooking the dish will only take you 35 minutes. If you have a chance to hunt for chukar, I hope you give this a try!
Servings: 4
Prep Time: 4-6 hours
Cooking Time: 35 minutes
Ingredients:
- 4 whole chukars, cleaned and plucked
- 1 lemon, quartered
- 1 tbs. of butter, melted
Brine:
- 8 cups of water
- 1/2 cup of salt
- 1/2 cup of brown sugar
- 8 juniper berries, slightly crushed
- 4 cloves of garlic, crushed
- 5 sage leaves
- 1 bay leaf
Rub:
- 2 teaspoons of mild, yellow curry powder
- 1/2 teaspoon of Hungarian Paprika
- 1/8 teaspoon of turmeric
- 1/2 teaspoon of powdered ginger
- dash of dried basil
- 1 teaspoon of dried coriander
- 1/2 teaspoon of cumin
- 1 teaspoon of dried tarragon
Curry Sauce:
- 1 tablespoon of olive oil
- 1 teaspoon of crushed red pepper flakes
- zest of one lemon, plus 1 tsp. of juice
- 3 cloves of garlic, minced
- 1/4 cup of onion, diced
- 1 tablespoon of yellow, mild curry powder
- dash of turmeric
- 1 1/4 cups of unsweetened coconut milk
- 2 tablespoons of light soy sauce
- 2 teaspoons of sugar, plus more to taste
- 1/2 teaspoon of kosher salt
- 1/4 cup of fresh cilantro, chopped
1. To make the brine, combine all brine ingredients in a large saucepan. Heat it just enough that the sugar and salt dissolves. Take off heat and cool completely before adding birds.
Then submerge chukars in the brine. Cover and refrigerate for 4-6 hours. If the brine doesnt cover birds completely, just add more water or move them around now and then. You can also place a heavy dish or bowl on top to keep the birds submerged.
2. Before cooking, take the birds out of the brine, rinse them under cold water and remove any remaining feathers or shot. Dab dry with paper towels. Then allow birds to sit at room temperature for 20 minutes. Preheat oven to 425 degrees F.
Combine rub ingredients and evenly distribute it between the four birds. Insert a quarter of a lemon into each bird then place in a baking dish breast side up. Since its only me, I only cooked for one with a quail that was beginning to freezer burn.
I found a couple pieces of shot while cleaning the birds. Then another one while I was eating it. If feeding to guests unfamiliar with game, be sure to warn them about the possibility of finding shot in their meal. Its not fun when you unknowingly bite down on one with bare teeth.
3. Bake chukars in a 425 degrees F oven for 30-35 minutes, or internal temp reads 155 degrees F. Baste with melted butter halfway through.
4. To make the sauce, heat 1 tbs. of olive oil in a skillet over medium-high heat. Add onion, garlic, curry powder, turmeric, red pepper flakes and zest. Stir fry until fragrant, about 15 seconds.
Then add coconut milk, soy sauce, 2 tsp. of sugar, 1/2 tsp. of kosher salt and 1 tsp. of lemon juice. It might be easier if you mixed these ingredients ahead of time in a small bowl. Bring to a boil and then cook until slightly thickened, 2 minutes. Add chopped cilantro and adjust seasonings. Take off heat.
5. Once chukars are cooked, allow them to rest covered in foil for about 5 minutes. Then serve with curry sauce spooned on top or on the side as a dipping sauce. It tasted great with black rice. Enjoy!
Read More..
Its not often that I get a bird from the field thats plucked and kept whole, but when I do, I treat it extra special. So for something different, I thought that pairing it with curry would fit the bill. This isnt specifically Indian or Thai. I just used whatever I had on hand in my pantry, and I am quite pleased with how it turned out. If youre wondering what chukar tastes like, its a lot like pheasant or even chicken. Its light and mild.
Being small and lean, chukar can dry out easily, but the trick is to brine it beforehand-- a technique that I highly recommend when cooking game birds. It adds extra flavor to the meat and does a great job at keeping it moist. The brining may take 4-6 hours, but its little work. Cooking the dish will only take you 35 minutes. If you have a chance to hunt for chukar, I hope you give this a try!
Servings: 4
Prep Time: 4-6 hours
Cooking Time: 35 minutes
Ingredients:
- 4 whole chukars, cleaned and plucked
- 1 lemon, quartered
- 1 tbs. of butter, melted
Brine:
- 8 cups of water
- 1/2 cup of salt
- 1/2 cup of brown sugar
- 8 juniper berries, slightly crushed
- 4 cloves of garlic, crushed
- 5 sage leaves
- 1 bay leaf
Rub:
- 2 teaspoons of mild, yellow curry powder
- 1/2 teaspoon of Hungarian Paprika
- 1/8 teaspoon of turmeric
- 1/2 teaspoon of powdered ginger
- dash of dried basil
- 1 teaspoon of dried coriander
- 1/2 teaspoon of cumin
- 1 teaspoon of dried tarragon
Curry Sauce:
- 1 tablespoon of olive oil
- 1 teaspoon of crushed red pepper flakes
- zest of one lemon, plus 1 tsp. of juice
- 3 cloves of garlic, minced
- 1/4 cup of onion, diced
- 1 tablespoon of yellow, mild curry powder
- dash of turmeric
- 1 1/4 cups of unsweetened coconut milk
- 2 tablespoons of light soy sauce
- 2 teaspoons of sugar, plus more to taste
- 1/2 teaspoon of kosher salt
- 1/4 cup of fresh cilantro, chopped
Then submerge chukars in the brine. Cover and refrigerate for 4-6 hours. If the brine doesnt cover birds completely, just add more water or move them around now and then. You can also place a heavy dish or bowl on top to keep the birds submerged.
3. Bake chukars in a 425 degrees F oven for 30-35 minutes, or internal temp reads 155 degrees F. Baste with melted butter halfway through.
5. Once chukars are cooked, allow them to rest covered in foil for about 5 minutes. Then serve with curry sauce spooned on top or on the side as a dipping sauce. It tasted great with black rice. Enjoy!
Thayir Bonda or Thayir Vadai Curd Bonda
All Indians would have certainly tasted thayir vadai, the traditional vadai soaked in Curd. This bonda soaked in curd is little different . I prefer this to thayir vadai since there is no seasoning and no onions added .For the youngsters it is a very easy item as they need not flatten the vadai with a whole in the middle It is false proof too. The main thing to be taken care of for the dish turning perfect is the small tips to be followed. If you are going to make all the vadai or bonda and going to soak it in curd for hours and serve then the vadai is going to be soggy. So follow the blog exact to get good results
Ingredients
Urudh dhal -1 cup (It gives 30 bondas to the size shown in snap) In a party can be served to 10 people.
Green chili-1
Salt to taste
Oil to fry
Curd whipped with salt -3 cups (keep some curd extra)
Red chili powder- 1 table spoon
Coriander leaves for garnishing
Omam powder -1 table spoon (optional)
Procedure
Soak the dhal for 30 minutes. Dont soak more else there is a chance of bonda becoming oily. grind it the way you grind vada batter. Tip to the new ones grind it adding less than ¼ cup water. Excess water will make the bonda oily and also difficult to drop in oil. So use the minimum water. Since you are not using much water to grind check the grinder often and mix well. In between add the chili and salt needed too.
Add ½ litre oil in a kadai and heat.once the oil is hot keep the flame in medium. Take little batter in your hand and try to somewhat make it round between your fingers and drop in oil. If you don’t make it round also no problem. It will automatically form like bondas.If the bondas stick to each other also don’t worry .It can be separated once fried.Turn sides and fry golden brown with the flame high. Take the bondas and keep it in a tissue paper to absorb excess oil.
Keep the curd whipped along with salt also ready.If you are going to serve in a party,then when you are going to serve keep the required cups and place bondas in it. Add the curd to immerse the bondas in curd to all cups. Now sprinkle red chili powder and omam powder on top. Finally garnish with coriander leaves.
Important thing to be noted is that the bondas should not be allowed to soak in curd for more than 10 minutes.since there is no seasoning or onions children will love it.
To my surprise my younger one waited for me to take the snap and finished the cup. She is not a big fan of thayir vadai
Red Quinoa with Butternut Squash Cranberries and Pecans
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| A dazilious red quinoa salad with fruit and vegetable jewels. |
Today's recipe is perfect for Fall. It's a beautiful red quinoa recipe I tossed together one weeknight, featuring roasted butternut squash, cranberries and pecans. Classic Autumn flavors. Gorgeous color.
Serve this as a colorful vegan side dish. Or stuff a vegetable (it would be fab and hip served in roasted bell pepper halves).
Red quinoa has a milder taste than the standard quinoa. So if you think you don't like quinoa, try the Inca red.
I suspect you'll convert to quinoa love.
Serve this as a colorful vegan side dish. Or stuff a vegetable (it would be fab and hip served in roasted bell pepper halves).
Red quinoa has a milder taste than the standard quinoa. So if you think you don't like quinoa, try the Inca red.
I suspect you'll convert to quinoa love.
Read more + get the recipe >>
Badami smoothie
Badami smoothie
Ingredients:
- Milk ½ cup chilled
- Badami kulfa 4 scoops
- Crushed ice 1 cup
- Green cardamom grinded ¼ tsp
- Saffron a pinch
- Yogurt 4 tbsp
Method:
- Blend all together till smooth.Serve immediately.
Tuesday, February 25, 2014
Rhubarb and Marionberries
I had rather a busy time recently, both with work, visitors and attending the cupcake class last weekend. So here I am again with very little in the way of tasty treats to show to you. On Friday night we ate Donals ultimate chilli from Delicious Magazine (June 2012) with the guacamole and the tomato salsa salad also featured as accompaniments. I served it with rice and crusty bread. That went down a treat, I didnt even add any chilli to make it palatable for my grandson and served some chilli sauce on the side, but it really didnt need it.
In the walled garden I saw these lovely rhubarb forcing pots. They look so attractive sitting over the pale stems of rhubarb, while it tries to escape through the ground to reach the light, popping up round about the pots.
Inside the glass house, I spotted this passionflower, high up on its vine. I had to hold the camera up and guess, it took a few goes to get this shot, but I think it was worth it.
Another area of the garden which was growing well, was the herb garden. There was fennel, oregano, chives and mint, all looking fresh and delicious.
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| Tayberry is a cross between a raspberry and a blackberry |
On our way out of the walled garden, I noticed these little tags showing the various berries that were grown in the garden. I thought they looked so good and Id love to try all these berries. Particularly when I saw the tag for Marionberries which Id seen mentioned on the White on Rice blog just last week, I certainly didnt expect to see them locally.
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| The Loganberry is also a cross between a blackberry and a raspberry but resembles the blackberry more than the raspberry. |
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| The Boysenberry is a cross between a raspberry, a blackberry AND a loganberry! |
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| The Marionberry is a Marion Blackberry, a hybrid cross produced mainly in Marion County, Oregon, USA. |
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| A Sunberry is a hybrid cross between two members of the nightshade family, Solanum villosum and Solanum guineense. |
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| Blackberry variety |
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| The Tummelberry takes it a stage further: a purple soft hybrid fruit (tayberry) of the blackberry and raspberry created by crossing it with another hybrid of the blackberry and raspberry |
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| Another Blackberry variety |
Moong Dal Murukku SanKranthi Pindi Vantalu Special
Wish You All A Happy Bhogi !!
Hope You All Having a Wonderful Pongal !!
Festives are without sweets and savories. So for this bhogi I prepared these Moong Dal Murukku. Murukku is a crispy munchy and pretty famous snack of South Indian during festivals.
I used Moong Dal and Rice Flour to make these awesome Murukku.
Ingredients:
Rice Flour - 3 cups
Moong Dal - 1/2 cup
Red chilli powder - 1 tsp or As Required
Vamu - 1 tsp
Salt As Required
Oil - 2 tsps
Oil for deep frying
Preparation
Read More..
Hope You All Having a Wonderful Pongal !!
Festives are without sweets and savories. So for this bhogi I prepared these Moong Dal Murukku. Murukku is a crispy munchy and pretty famous snack of South Indian during festivals.
I used Moong Dal and Rice Flour to make these awesome Murukku.
Ingredients:
Rice Flour - 3 cups
Moong Dal - 1/2 cup
Red chilli powder - 1 tsp or As Required
Vamu - 1 tsp
Salt As Required
Oil - 2 tsps
Oil for deep frying
Preparation
- Boil moong dal with water in a pressure cooker until it is cooked.
- Take this boiled dal along with water into a grinder and grind till smooth.
- In a bowl take rice powder, chilli powder, salt,vamu, 2 tsps of oil and above grinded paste and mix well till it forms a smooth dough.
- Add little warm water if it gets too hard.
- Fill the dough in a murukku press and press into murukku shape on a flat board.
- Heat oil in a vessel and fry the murukku on a medium flame till they turn golden color.
- Store them in air tight container upon cooling.
Sending this to Cooking Challenge - Flavours of TamilNadu hosted by Vidhya & Lets Cook - Rice hosted by Radhika.
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