Thenkuzhal Murukku

Ingredients:

2 Cups Rice Flour

¼ Cup Urad Dal Flour

3 Tbsp Butter + oil

¼ tsp Hing

1 ½ tsp Cumin Seeds

Salt to taste

Oil (for deep fry)

Methods:

Firstly for Urad Dal Flour, dry roast the urad dal in low flame until nice aroma rises and then cool down and grind it in mixer and make a fine powder (important step sieve this powder be’z we don’t to leave any granules in it) or else you can use store brought flour also.

1.  In a mixing bowl put Rice flour and Urad Dal Flour, hing, cumin seeds, salt, butter and oil mix it well and now add water and knead dough (it should be soft dough with out any cracks)

2.  Now take a small ball from the dough and fill the Murukku press and press it on the backside of the grease laddle and flip it in hot oil and deep fry it in medium flame.

3.  Cook both side till the “shhhhhh” sound ceases.

4.  Drain it properly and now repeat the process with rest of the dough.

5.  After cooling it completely store it in airtight container.

Note:

Always cover the dough with damped cloth to avoid drying of the dough.

Thanks and Regards,

Latha

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Thattai / Rice Crackers

Ingredients:

2 Cup Rice flour

2 Tbsp Urad dal Flour

2 Tbsp Roasted Chana Dal Flour (Pottu Kadalai)

¼ tsp Hing

1 tsp Red Chili Powder

1 Tbsp Chana Dal (soaked)

1 Tbsp Urad Dal (soaked)

2 Tbsp Ghee / Buter / Oil

Salt to Taste

Oil (for Deep Fry)

Methods:

Firstly for Urad Dal Flour, dry roast the urad dal in low flame until nice aroma rises and then cool down and grind it in mixer and make a fine powder (important step sieve this powder be’z we don’t to leave any granules in it) or else you can use store brought flour also.

1.  In a mixing bowl put all above mentioned ingredients except oil (For deep Fry) mix it well and make soft dough by adding sufficient water.

2.  Make equal sized balls and keep it covered with damped cloth.

3.  Take two plastic sheets, grease it with oil and place one ball at a time and cover with another greased sheet and flat the ball with the help of flat base bowl.

4.  Now with the help of your fingers press it and make thin and even disc. Then take off the upper sheet and prick the disc with the help tooth pick or fork.

5.  Now very carefully take off the disc on your hand and put it in hot oil and fry it in low flame, flip it and cook other side also evenly the ‘sshhh’ sound ceases.

6.  Now drain in paper towel and repeat the process with rest of the balls.

7.  Store it in an airtight container.

 

Thanks and Regards,

Latha

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Rava Laddoo / Rava Urundai / Semolina Sweet Balls

Ingredients:

1 Cup Rava

¾ Cup Sugar

4 Tbsp Ghee

4-5 Dry fruits (Kaju and Badam) each

2 Cardamoms

Milk (Optional) 1 to 1 ½ Tbsp Milk

Method:

1.       Dry Roast Rava in low flame till a nice aroma comes, make sure not to burn the Rava so keep stirring continuously.  Cool down and grind it into fine powder and put it in mixing bowl.

2.       Then put sugar and cardamoms in mixer and make a fine powder and put it in mixing bowl.

3.       Heat the 4 tbsp ghee and add the dry fruits and fry them till golden.

4.       Now pour this fried dry fruits with ghee in mixing bowl and mix it well.

5.       Now start making laddoos (meduim sized balls)

6.       We can store this laddoo in an air tight container.

Optional - You can add milk and reduce the quantity of Ghee, but it will make the shelf life reduce.

Notes: 

Milk will make the shelf life reduce. Milk is used as binding agent but to increase the life we should use ghee only.

Thanks and Regards,

Latha

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Sev / Omapodi / Plain Sev / Sada Sev

Ingredients:

2 Cups Besan

1 Cup Rice Flour

Salt to Taste

2 – 3 Tbsp Butter / Ghee

2 Tbsp Ajwain

3 – 4 Tbsp Hot oil

Oil (for Deep Fry)

Methods:

1.  Sieve besan and Rice flour and put salt, ghee or butter, hot oil and ajwain and mix well.

2.  Now add water and make dough in a sticky form. (Please be careful dough should be sticky not so watery or hard.)

3.  Now take a small ball by applying water in your hand and put it in sev mould / sev press and press it in an hot oil in a circular motion and once it is done flip it carefully.

4.  Now drain it properly and repeat the process with rest of the dough.

5.  After cooling store it in an airtight container.

This is the Jada sev, for thin sev, process and ingredients are same but you need to make ajwain extract

Ajwain extract:

1.  Firstly dry roast the ajwain and put it in warm water and leave it for 15 – 20 minutes and then pulse it in mixer and drain it.  Your ajwain extract it ready.

*Instead of ajwain use ajwain extract and be careful with water adjust it accordingly.

Note:

Dough should be sticky (please be careful)

If you find hard to press sev on oil it means dough is hard then sprinkle little water to loosen the dough.

I used this press (you can use any presser in which you are more comfortable)

*For thin sev we can’t use ajwain as it is be’z the ajwain seeds will block the presser and will not allow the sev to come out.

Thanks and Regards,

Latha

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Sago Laddoo / Sabudana Laddoo / Javvarisi Urundai / Tapoica Sweet Balls

Ingredients:

1 Cup Sago

¾ Cup Dry Grated Coconut or Dessicated Coconut

½ Cup Sugar or less the ½ Cup

4 Tbsp Ghee

4-5 Dry fruits (Kaju and Badam) each

2 Cardamoms

Methods:

1.        Dry Roast the Sago in low flame.  It will become crunchy and light brown. (Cool it completely)

2.       Now make a fine powder of roasted Sago and put it in mixing bowl.

3.       Then put sugar and cardamoms and make a fine powder and put it in mixing bowl.

4.       Slightly roast the grated coconut and mix it in mixing bowl.

5.       Heat the 4 tbsp ghee and add the dry fruits and fry them till golden.

6.       Now pour this fried dry fruits with ghee in mixing bowl and mix it well.

7.       Now start making laddoos (meduim sized balls).

8.       We can store this laddoo in an air tight container.

 

Thanks and Regards,

Latha

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Crispy Methi Khakra / Methi Khakra / Crispy Fenugreek Leaves Khakra

Ingredients

1 cup Wheat flour

1/3 Cup Methi leaves

3 pinch Haldi

1 tsp Chili paste / Red chili powder (Quantity varies as per your preference)

2 – 3 tsp Cooking Oil / Ghee

Salt to taste

Oil to fry

Method:

1.  Combine all the ingredients and make stiff dough. Leave the dough for 15 – 20 minutes to rest.

2.  Divide the dough into small lemon sized equal balls.

3.  Now use pastry roller pin and roll out each ball into thin disc by dusting on flour.

4.  Heat a Tawa on a medium heat; turn the disc immediately once you see the white spots and repeat for the second side also and remove it from the tawa and apply oil.  (Repeat this process with rest of the rolled disc)

5. Now again on the same tawa on a low flame put the half done disc and press it with potato masher (turn and press, repeat the process from edge to center). Repeat this process till you get the crispy texture or till you reach crisp stage. (Repeat the same process with rest of the half done disc.

6.  Serve these crispy Khakra with hot tea/coffee or once cooled completely store it in an air tight container.

Note: You need to roll out each ball into very thin disc then only you will get the crispy and crunchy Khakras.

Thanks and Regards,

Latha

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Dahi Kachori Chaat

Ingredients:

For 1 Serving

1 Kachori

*2 – 3 pinch Chaat Masala

*2 – 3 pinch Roasted Cumin Powder

*2 tbsp Coriander Mint Chutney

*2 tbsp Dates Tamarind Chutney

*4 tbsp Thick Curd (Sweetened)

*2 tbsp Sev

1 tsp Coriander Leaves (chopped)

1st Method:

Take the kachori, hollow it from the top, then add green chutney, and top it with date tamarind chutney and curd. Now sprinkle all the dry masala’s like cumin powder, chaat masala on top, then some chopped coriander leaves and finally the sev, serve immediately.

2nd Method:

Cut the kachoris into small pieces and continue with green chutney, meetha chutney, curd, dry masala’s, coriander leaves and finally end up with sev. Serve immediately.

Note: * you can adjust the things as per you taste…….

Thanks and Regards,

Latha

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Khasta Kachori / Kachori / Moong dal ki Kachori

Ingredients

For Crispy Crust

1 Cup Maida

2 Tbsp oil / ghee

2 – 3 pinch Baking soda

Salt to taste

For Filling

¼ Cup Moong Dal (Soaked)

1 tsp Roasted Saunf powder

1 tsp Roasted Coriander powder

1 tsp Red Chili powder

1 tsp Roasted Cumin powder

¼ tsp ginger paste

½ tsp Amchur powder (Dry Mango Powder)

1 – 2 Pinch Hing

Salt to Taste

1 Tbsp oil

2 Tbsp water

Oil to Deep Fry

Method

1.  Take bowl sieve maida with baking soda, add ghee / oil mix it well and make soft dough by adding water.  Divide dough into (7 - 8) equal size balls and keep it  aside for half an hour. (Cover it with damp cloth)

2. Heat the oil in a Kadai put soaked moong dal and add all the masala mentioned in filling table (saunf, coriander, chili, cumin, ginger paste, amchur and hing) and mix it well.  Add 2 tbsp water and cook it in low flame (cover the kadia with lid), once the dal is done add salt stir. Now mash it with masher and allow it to cool. Divide dough into (7 - 8) equal size balls

3. Roll out each ball into thick puri. Place a ball of filling in the center of puri. Surround the filling mixture with the dough by slowly stretching it over the filling mixture and seal the ends tightly and make a ball. Flatten the ball slightly.

4. Heat the oil in a kadai, deep fry all the kachoris in a low flame till golden brown on the both sides.(Fry it in batches)

5.  Serve with coriander chutney and tamarind chutney. You can store it in an airtight container.

Note: Perfect kachori means it should be layered and crispy like this.

Thanks and Regards,

Latha

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