13
Mar 19

Murukku with refined flour (chakli)

Holi is at our doorstep: come and get ready to prepare traditional sweets and Namkeen. Murukku (chakli) is one of the oldest and traditional snacks, and all time favorite, especially in south India, now a day’s all over India, even in Japan too. There are many ways to prepare Murukku, but here one of my friends introduced me this recipe with very few basic ingredients, refined flour and split black gram.

Yes, come on and take a glance of the recipe, very easy and quick…

Ingredients:

  • Maida (refined flour):2 cup
  • Urad dal split black gram: ½ cup
  • Salt: 1 teaspoon
  • Cumin: half teaspoon
  • Sesame seed: 2 tablespoon
  • Olive oil/cooking oil: 1 tablespoon for moin.
  • Cooking oil: for deep frying

Preparation:

  1. Take a separator (pot of the size which can come in the pressure cooker) of pressure cooker. Put one glass of water in pressure cooker, and place the separator into pressure cooker with Maida on small stand (grid). Pressure cook (steam cook) for 10 minutes and allow cooling. Take separator out from the cooker. Keep aside.
  2. Dry roast urad dal, grind to fine powder. Keep aside.

For making dough:

  1. Take a wide vessel; pour steamed refined flour, powdered urad dal, salt, Sesame seed, cumin and oil (moin).
  2. Mix well by rubbing between palms. Add water in small quantity and knead them. if required, put some more water till the dough becomes soft. (The dough can be made in food processor also).
  3. Divide the dough into 2-3 equal parts and roll each part into a cylindrical shape, take chakli maker, apply oil inside. Fill the maker with dough.
  4. Take a plastic sheet; give the round shape of chakli on the sheet, all chakli is to be prepared on this sheet, as in photo.
  5. Heat oil in a fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil, if it comes up slowly means it is ready, if doesn’t wait for couple of minutes and test again).

Method

  1. Now deep fry the chakli into the hot oil (as shown in photo) on medium heat, after they start to come up slowly, turn over with tongs.
  2. Fry till it becomes light brown in color, remove chakli from the oil; wait for a minute to get the oil hot again. Repeat this till all chaklis are done.
  3. Now, chakli is ready to serve. Store it in air-tight container.
Murukku with refined flour (chakli)
Ingredients
steamed flour
steamed flour and roasted dal
steamed flour and grinded dal
pour steamed refined flour, powdered urad dal, salt, Sesame seed, cumin and oil
give the round shape of chakli
deep fry the chakli into the hot oil
deep fry the chakli into the hot oil
deep fry the chakli into the hot oil
Murukku with refined flour (chakli)
Murukku with refined flour (chakli)
Murukku with refined flour (chakli)

17
Dec 18

Makai ka kheecha (cornmeal porridge)

I had been on trip to London. My daughter in law ordered to home delivery for lunch to an Italian restaurant. I tasted one of the dishes named ‘Polenta’. This dish made from cornmeal and taste is awesome.

That moment I recalled my childhood day, actually it was resemble to our Indian recipe ‘Makai ka kheecha’. The next morning I prepared the dish with some variation as ‘Makai ka kheecha’ traditionally served as ‘Halwa or Porridge’, but in my recipe I set this porridge in a greased plate and after cooling, cut into square and rectangle.

Many decades ago; this cornmeal recipe was traditionally associated with lower class, poor, rural and peasant people for their everyday nutrition. But now for couple of decades it has become popular in all segment of Indian society and available in the top restaurants too.

So, plan to prepare the recipe and enjoy the recipe…you may serve as porridge or make slice as per your choice but it is important to take care of the texture and consistency.

Very light to eat as breakfast…or with evening tea… as light meal…

Note: Traditionally it is made from yellow cornmeal.

Ingredients:

  • Makai ka Aata (cornmeal): 100 gm.
  • Water: 400 ml
  • Salt: ½ teaspoon
  • Butter: 2 table spoon
  • Roasted cumin powder: ½ teaspoon
  • Meetha soda (soda bicarb): 1 pinch (optional)
  • Turmeric powder: 1 pinch (optional)
  • Garlic paste: ¼ teaspoon (optional)

For seasoning:

  • Cooking oil: 1 tablespoon
  • Cumin ½ teaspoons
  • Mustard seeds: ½ teaspoon
  • Curry leaves: 1 twig
  • Green chili: 1-2 no.
  • Fresh coriander leaves: 2 tablespoon (chopped)

Preparation:

  1. Chop the coriander leaves, slit green chili keep aside.
  2. Grease a plate with ghee/oil, keep aside.

Method:

  1. Boil water in a thick bottom pot; bring the water to boil, add salt and 1 tablespoon of butter in it, add cumin powder, garlic paste and meetha soda too.
  2. Add cornmeal into the boiling water in a steady manner: continue stirring until become thick, cover the pot and cook on lower flame for 10-12 minutes, add remains butter. It is necessary stir occasionally to cook evenly and prevent settling down on the bottom.
  3. Cook until it comes to the halwa consistency; pour it on the greased plate, allow cooling and cut into rectangle or square shape as you wish. Keecha is ready to serve on the table after seasoning.

Seasoning:

  1. Take a fry pan and heat oil, when it starts to smoke add cumin, mustard seed and green chili.
  2. Sputter it for few seconds; pour this seasoning over the prepared kheecha.
  3. Transfer into platter and decorate with coriander Leaves. Now Makai ka kheecha (cornmeal porridge) is ready to serve.

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Ingredients

    Ingredients

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    Add cornmeal into the boiling water

    Add cornmeal into the boiling water

    Add cornmeal into the boiling water

    Add cornmeal into the boiling water

    It is necessary stir occasionally

    It is necessary stir occasionally

    pour it on the greased plate

    pour it on the greased plate

    allow cooling

    allow cooling

    Seasoning

    Seasoning

    cut into rectangle or square shape

    cut into rectangle or square shape

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)


30
Oct 18

Raw banana kachori

The buzz of the Deepawali festival is more on the sounds of the crackers than on the calendar, Indian prefers homemade cooked food and very fond of cooking food so I am uploading today raw banana kachori.

Raw banana kachori has amazing taste, your guest and family is sure to appreciate the recipe. There is no onion and garlic used in this recipe. Enjoy the crunchy raw banana kachori with evening tea. Don’t forget to apply oil in your hands, before peeling and chopping raw banana.

Ingredient:

For stuffing:

  • Raw banana: 2no.
  • Salt: 1 teaspoon
  • Chat masala: 1 teaspoon
  • Red Chili powder: 1 teaspoon
  • Saunf (funnel seed):1 teaspoon
  • Coriander leaves: 20-30 gm
  • Kalongi: ½ teaspoon
  • Oil: 1 table spoon
  • For dough (outer layer):
  • Maida (refined flour):2 cups
  • Ghee/Oil: 125-150 ml
  • Ajwain (thymol seed):1 teaspoon
  • Salt: ½ teaspoon
  • Oil: for deep frying

Preparation

  1. Boil/ microwave the raw banana, Peel and grate the banana, keep aside.

For making dough:

  1. Take a wide vessel/food processor, Pour Maida, salt, Ajawin and ghee. Mix well by rubbing between palms.
  2. Mix well and prepare hard dough with the help of water. Keep aside for at least half an hour before use.

For stuffing:

  1. Take fry pan, put oil and heat, when it smokes, add fennel seeds and Kalongi wait till it sputters, add grated banana stir and fry (keep it stirring otherwise it may burn). Add salt, chat masala, red chili powder and fresh coriander leaves; stir continuously and fry for couple of minutes. Put off the flame, now, stuffing is ready. Keep aside.

Method:

For making kachori:

  1. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge) and stuff 1 tablespoon stuffing in the centre.
  2. Pull the edge of dough to wrap the (stuffing) repeat with the rest. Make it round in shape.
  3. Heat oil in a fry pan on medium heat, to check if oil is ready put a small piece of dough in the oil, if it comes up slowly means temperature is ok, if not wait for a while and check again.
  4. Deep fry the kachori on medium low heat.
  5. After they start to puff; slowly turn over. Fry till it becomes golden brown.
  6. Now, mouth watering kachori is ready to eat with green chutney and sauth (tamarind chutney).
  7. Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.

Raw banana kachori

Raw banana kachori

Ingredient

Ingredient

Ingredient

Ingredient

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add grated banana

add grated banana

Add salt

Add salt

Add salt, chat masala

Add salt, chat masala

Add salt, chat masala, red chili powder

Add salt, chat masala, red chili powder

and fresh coriander leaves

and fresh coriander leaves

stuffing & dough

stuffing & dough

make lemon size balls

make lemon size balls

Flatten the edge of each ball

Flatten the edge of each ball

stuff 1 tablespoon stuffing

stuff 1 tablespoon stuffing

Pull the edge of dough

Pull the edge of dough

Pull the edge of dough to wrap the (stuffing)

Pull the edge of dough to wrap the (stuffing)

raw kachori

raw kachori

Deep fry the kachori

Deep fry the kachori

Deep fry the kachori

Deep fry the kachori

Fry till it becomes golden brown

Fry till it becomes golden brown

Raw banana kachori

Raw banana kachori

Raw banana kachori

Raw banana kachori


01
Oct 18

Zucchini fritters (zucchini pakora)

Zucchini is high in magnesium, fiber and vitamin, it is good to choose always medium in size. Prepare zucchini fritters for your family that are delicious and exciting, serve with raw peanut chutney/dip.

Ingredients:

  • Zucchini: 2 no.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 pinch
  • Asafoetida powder: 1 pinch
  • Chili powder: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Garam masala: ¼ teaspoon
  • Ajwain (carom seeds): ¼ teaspoon
  • Besan (gram flour): 1 cup
  • Water: 1 cup
  • Mustard oil: for deep frying
  • Meetha soda (Sodabicarb): 1 pinch

Preparation:

  1. Take zucchini, slice into thin layer as shown in photo. Keep aside.
  2. Take a bowl. Put besan, salt and all ingredients; make a smooth batter with the help of water.

Method:

  1. Take kadai (fry pan), heat oil in it. Let oil to smoke. Pour a drop of batter into the oil. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip a slice of zucchini into batter. (Either direct by hand or spoon)
  3. Deep fry all slices, when they start to come up, slowly turn over, fry till it becomes golden brown on both sides.
  4. Remove the fritters from oil; serve hot with raw peanut chutney, tomato sauce and green chutney.

    Zucchini fritters (zucchini pakora)

    Zucchini fritters (zucchini pakora)

    Ingredients

    Ingredients

    zucchini slice and batter

    zucchini slice and batter

    dip a slice of zucchini into batter

    dip a slice of zucchini into batter

    Deep fry all slices

    Deep fry all slices

    Zucchini fritters (zucchini pakora)

    Zucchini fritters (zucchini pakora)


11
Sep 18

Sattu ka laddu

Since it is rich in proteins, sattu is beneficial for health and well being of growing kids. Sattu is prepared by one of the healthiest cooking method that is “roasting”; in this the nutrients value remains intact and can be stored for months.

Making chana ka sattu is a time taking process; I used here readymade sattu flour from Bihar but if you don’t have, just grind the roasted chana dal to fine powder. Sieve it, use it.

“Sattu laddu” is very easy to prepare it does not need to be cooked or fried, just add Indian spices, green cardamom and sugar powder or Jaggery and some dry fruits.

Ingredients:

  • Sattu (roasted chana dal powder):100 gm
  • Unsalted butter/Ghee: 50 gm.
  • Sugar: 80-100gm
  • Green cardamom: 1- 6 no.
  • Cashew nut: 10-15 no.
  • Almond: 10-15 no.
  • Pistachio: 10-15 no.
  • Saffron: 1 pinch
  • Milk: 1 -2 tablespoon

Preparation:

  1. Grind green cardamom to make powder, keep aside.
  2. Slice dry fruits thinly, keep aside.
  3. Grind sugar to make fine powder, keep aside. Soak the saffron into tablespoon milk for 10-15 minutes.

Method:

    1. Take pan melt butter: add sattu, powder sugar, green cardamom powder and sliced dry fruits; and mix all things properly along with saffron milk. (Add more milk to reach the binding consistency if needed).
    2. Take one handful mix; shape the mixture in round (laddu) by using your hands, depending upon size of laddu 10-12 laddu will be ready.

Sattu ka laddu

Sattu ka laddu

Ingredients

Ingredients

add sattu, powder sugar, green cardamom powder

add sattu, powder sugar, green cardamom powder

ground sugar  & Sliced dry fruits

ground sugar & Sliced dry fruits

ground sugar  & Sliced dry fruits  mix

ground sugar & Sliced dry fruits mix

Take one handful mix

Take one handful mix

Take one handful mix

Take one handful mix

shape the mixture in round

shape the mixture in round

shape the mixture in round (laddu) by using your hands

shape the mixture in round (laddu) by using your hands

Sattu ka laddu

Sattu ka laddu

Sattu ka laddu

Sattu ka laddu

Sattu ka laddu

Sattu ka laddu

Sattu ka laddu

Sattu ka laddu