Showing posts with label murukku. Show all posts
Showing posts with label murukku. Show all posts
Barley Murukku Diwali Wishes
Thursday, May 22, 2014
May the divine light of diwali
spread into your Life
peace, prosperity, happiness
and good health.
Wishing my readers and my blogger buddies a happy and safe diwali.
Every year even many miles separate us from India, we still manage ourselves to celebrate this beautiful diwali festival with our friends and relative, but unfortunately this time its a working day and so its quite dull here. Wish very soon Diwali will be considered as a important festival and i want the french government to declare its a government holiday, i know it will happens only in my dream.Also am very happy to say that this post is my 2,250th post,thanks to each and every readers for making this, nothing is possible without all your encouraging words.
Coming to this barley murukku, this time i just prepared this murukku along with garlic moongdal murukku, check out my guest post at Swasthis Blog. I never thought that barley flour will works wonder for making these crispy beauties,since its my first time to make savouries with homemade barley flour, i wasnt that much sure about the final result. But for my surprise, they turned out simply mindblowing.For making barley flour yourself at home, just roast a cup of pearl barley, grind it once its get cool with a mixer and sieve it to get the barley rava and barley flour, conserve them in air tight box for further use. No need to search in your Indian stores for barley flour, ill advice to make yourselves this kind of flours at home itself with minimum efforts.Sending to my own event CWS-Barley guest hosted by Roshni.
2cups Rice flour
1cup Barley flour
1/2cup Roasted gram flour/Pottukadala maavu
1tbsp Butter(room temperature)
1tbsp Cumin seeds
1/4tsp Asafoetida powder
1/4tsp Ajwain seeds (crushed)
Oil for deep frying
Salt
Take the rice flour,barley flour,roasted gram flour,butter,cumin seeds,asafoetida powder,salt and ajwain seeds in a large bowl.
Gradually add the water and knead everything as a soft and stiff dough.
Heat the oil for deepfrying in a kadai.
Take a murukku press with star nozzle,pinch a small portion of the dough,drop it into the press and squeeze out as round shaped murukku in a greased flat plate.
Once the oil is hot, add the squeezed murukku.
Fry on both sides until its golden brown drain the excess of oil with paper towel.
Repeat the same process until the dough gets finished.
Fry the murukkus in small batches.
Arrange in an air tight containers and enjoy.
spread into your Life
peace, prosperity, happiness
and good health.
Wishing my readers and my blogger buddies a happy and safe diwali.
Every year even many miles separate us from India, we still manage ourselves to celebrate this beautiful diwali festival with our friends and relative, but unfortunately this time its a working day and so its quite dull here. Wish very soon Diwali will be considered as a important festival and i want the french government to declare its a government holiday, i know it will happens only in my dream.Also am very happy to say that this post is my 2,250th post,thanks to each and every readers for making this, nothing is possible without all your encouraging words.
Coming to this barley murukku, this time i just prepared this murukku along with garlic moongdal murukku, check out my guest post at Swasthis Blog. I never thought that barley flour will works wonder for making these crispy beauties,since its my first time to make savouries with homemade barley flour, i wasnt that much sure about the final result. But for my surprise, they turned out simply mindblowing.For making barley flour yourself at home, just roast a cup of pearl barley, grind it once its get cool with a mixer and sieve it to get the barley rava and barley flour, conserve them in air tight box for further use. No need to search in your Indian stores for barley flour, ill advice to make yourselves this kind of flours at home itself with minimum efforts.Sending to my own event CWS-Barley guest hosted by Roshni.
2cups Rice flour
1cup Barley flour
1/2cup Roasted gram flour/Pottukadala maavu
1tbsp Butter(room temperature)
1tbsp Cumin seeds
1/4tsp Asafoetida powder
1/4tsp Ajwain seeds (crushed)
Oil for deep frying
Salt
Take the rice flour,barley flour,roasted gram flour,butter,cumin seeds,asafoetida powder,salt and ajwain seeds in a large bowl.
Gradually add the water and knead everything as a soft and stiff dough.
Heat the oil for deepfrying in a kadai.
Take a murukku press with star nozzle,pinch a small portion of the dough,drop it into the press and squeeze out as round shaped murukku in a greased flat plate.
Once the oil is hot, add the squeezed murukku.
Fry on both sides until its golden brown drain the excess of oil with paper towel.
Repeat the same process until the dough gets finished.
Fry the murukkus in small batches.
Arrange in an air tight containers and enjoy.
Rajma Murukku Rajma Chakli
Friday, March 7, 2014
Wat to do with over cooked mushy rajma beans, either some of us makes tikkis with it or else make a stuffing with some spices for prepared stuffed parathas. I tried those both way of cooking to finish some overcooked rajmas eventhough some were sitting sadly in a my fridge. Seriously i want to finish them as soon as possible and tried them adding while make murukku aka chakli yesterday. Trust me the outcome was just fantabulous, initially i had a doubt whether the addition of rajma may absorbs much oil while frying the murukkus, but i was wrong they are just amazing.
Apart from the addition of thick rajma paste, these murukkus goes for usual ingredients. The addition of this rajma paste makes this murukkus just crispy,mildly buttery and extremely addictive. Eventhough these beauties are deep fried, once in while we can make them at home,also Diwali is around the corner.We are celebrating Diwali this year on 2nd November, if you still dont have any idea about a savoury dish for diwali celebration, make this crunchy munchies and celebrate diwali differently.Am very proud that one more creation of mine came out extremely pect. They are just addictive and you cant stop urself just with one.This beauties are going Diwali Delicacies Event, hosted by me and Sangee Vijay of spicy treats and to Gayathris Diwali Special..
1cup Rice flour
1/2cup Gram flour
1/4cup Rajma (cooked)
1tsp Cumin seeds
1tbsp Sesame seeds
1/4tsp Asafoetida powder
Salt
Oil for deep frying
Grind the cooked rajma as fine paste with enough water.
In a mixing bowl, take the rice flour,gram flour,cumin seeds,sesame seeds, asafoetida powder,salt,mix well and keep aside.
Now add the rajma paste and knead everything as a soft dough (sprinkle water if needed for kneading).
Heat oil for deep frying.
Drop enough murukku in a murukku press, use star nozzle and squeeze out as medium shaped round murukkus over a greased plate or butter paper.
Once the oil is hot, slide gently the squeezed muruku and fry until they gets well cooked on both sides.
Drain the excess of oil with a paper towel.
Conserve them in air tightened box and munch.
They stay pect for a month.
Kollu Murukku Kulthi Chakli Horsegram Murukku
After making Rajma murukku and Ragi omapodi, here comes an another different and completely new chakli i prepared few days back with some cooked kollu aka horsegram. These wonderful tiny beans are very rarely cooked in our cuisine, eventhough these beans are highly healthy and very nutritious. These beans are well advised for dieting peoples and whoever wants to reduce their weight. Frequent intake of these grains helps a lot for weight reducing. Coming to this interesting bean based murukku, i prepared them with a cup of leftover cooked kollu, along with gram flour, rice flour with usual ingredients.
These crispy murukkus are dangerously addictive, seriously none at home will notice the addition of horsegrams in this murukku until you reveal the secret ingredient. Make these different murruku for the upcoming Festival of Lights, if you dunno still wat to make for your Diwali savouries just give a try to this fried beauties.This beauties are going Diwali Delicacies Event, hosted by me and Sangee Vijay of spicy treats and to Gayathris Diwali Special.
2cups Gram flour
1cup Rice flour
1/2cup Kollu/horsegram (grinded as fine paste)
1tbsp Black sesame seeds
1/4tsp Asafoetida powder
Salt
Oil for deepfrying
Take the flours together with black sesame seeds,asafoetida powder and salt in a bowl.
Add in the kollu/horsegram grounded paste and knead everything as a soft dough.
.Heat the oil for deepfrying in medium high flame.
Take a ball of the dough, put in the muruku press with star nozzle.
Squeeze out the murukku over a greased plate and drop gently to hot oil, fry on both sides until the oil stops bubbling.
Drain the excess of oil in a paper towel..
Conserve in an air tightened box.
Enjoy this crunchy murukkus..
These crispy murukkus are dangerously addictive, seriously none at home will notice the addition of horsegrams in this murukku until you reveal the secret ingredient. Make these different murruku for the upcoming Festival of Lights, if you dunno still wat to make for your Diwali savouries just give a try to this fried beauties.This beauties are going Diwali Delicacies Event, hosted by me and Sangee Vijay of spicy treats and to Gayathris Diwali Special.
2cups Gram flour
1cup Rice flour
1/2cup Kollu/horsegram (grinded as fine paste)
1tbsp Black sesame seeds
1/4tsp Asafoetida powder
Salt
Oil for deepfrying
Take the flours together with black sesame seeds,asafoetida powder and salt in a bowl.
Add in the kollu/horsegram grounded paste and knead everything as a soft dough.
.Heat the oil for deepfrying in medium high flame.
Take a ball of the dough, put in the muruku press with star nozzle.
Squeeze out the murukku over a greased plate and drop gently to hot oil, fry on both sides until the oil stops bubbling.
Drain the excess of oil in a paper towel..
Conserve in an air tightened box.
Enjoy this crunchy murukkus..
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