Mullu Muruku

Mullu Muruku

Ingredients:

• Raw Rice or Boiled rice - 3 cup
• Urad dal - 1 cup
• Cocunut - 1/2 (grated)
• Butter - 75 g
• Sesseme seeds - 1 tsp 
• Salt - as needed
• Oil - deep frying

Method:

• Dry roast the urad dal until golden brown color (ural dal raw smell should goes off) grind it like a fine powder in a mixer.
• Wash the rice 3 to 4 times ,drain the water completely and spread it in a cloth to dry for few mins. then grind it in a mixer by adding water and cocunut into fine paste.

• In a wide bowl , add the fine paste,urad dal powder,butter, sesseme seeds and Mix it well.

• Then add water little by little and make a soft dough and keep aside.

• Heat oil in a kadai , add a portion of dough in the murukku press and apply oil in an small plate make a round layer and lift it in hot oil and allow it to fry for 1 min.

• When it is done on one side flip this carefully using the ladle.

• When the sizzling sound subsides take it out from the hot oil and drain the excess oil in a kitchen towel.

• Repeat this for the remaining dough.

• Let the murukku comes to room temperature and then, store it in a air tight container.

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Mothagam/Cocunut kozhukatai

Cocunut kozhukatai / Mothagam recipe

                       This mothagam recipe is very important for vinayagar chaturthi festival. Every year i used to help my mom to make mothagam shape. I have learnt this recipe from my mom. she used to cook very soft kozhukatai. If u follow the below methods correctly. i'm damn sure that you will get soft kozhukatai. Celebrate vinayagar chathurthi with your family  and fullfilled with lots of happiness.

How to prepare kozhukatai using cocunut filling:

Ingredients:

Stuffing:

• Cocunut - 1 cup
• Grated jaggery - 3/4 cup
• Cardamom poweder - 2 pinch
• Cashew nuts - few

Kozhukatai outer cover:

• Rice flour / Idiyaapam Flour - 1 cup
• Water - 1 cup
• Salt - 1 pinch
• Sesame seed oil - 1 tsp 

How to make Rice Flour :

• Soak the raw rice in water for for 1 to 2 hrs, drain the water completely and spread it in a cloth to dry. then grind it in a mixer into fine powder.

• sieve it and keep aside.

• Pour the rice flour in a white cloth and steam the rice flour in idli maker for 10 mins. Then transfer the flour in an plate and allow it to cool. for best results ,soft kozhukatai try the above making rice flour instead of using idiyapam flour.

• Fresh flour gives very soft tough to kozhukatai and avoid bursting while steaming.

Method:

• Dry roast the cashew nuts and keep aside.

• Soak jaggery in warm water, crush it well. heat up in a low flame for 1 min. when it reached like idli batter. switch off the flame filter the impurities.

• Heat up the jaggery syrup, till it becomes thick with 1 string consistency now add the cocunut together and let the jaggery syrup is well coated evenly on grated cocunut.

• Add cardamom podwer, roasted cashew nuts mix it well and keep aside.

• Add 1 tsp of oil and a pinch of salt in 1 1/4 cup of boiling water.

• Then pour the boiling water in rice flour and mix it well with the back of the laddle.When it is warm grease your hands with oil and make it to a smooth dough.

• Divide the dough into equal parts. Cover the balls else it will get dry.

• Take one of the ball and by using your fingers make it like a cup. place one spoon of cocunut stuffing and close it like a mothagam shape or refer below image.

• Repeat this for rest of dough.

• Steam this stuffed kozhukati in idli maker for 10mins.

• Serve this hot kozhukatai for ganesh chaturthi.

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Masala Idiyappam

Biriyani Idiyaapam/Masala Idiyappam

           Masala idiyappam gives rich taste with biriyani flavour and spicy too. you can serve this recipe instaed of noodles.

Ingredients:

• Idiyapaam - 1 cup
• Onion - 1 finely chopped
• Ginger-garlic paste - 1 tsp
• Green Chillies - 2 (chopped)
• Mint leaves - 10 (for flavour)
• Turmeric powder - a small pinch
• Red chilly powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Cumin powder - 1 tsp
• Coriander leaves - few chopped
• Salt - to taste

To temper:

• Oil - 2 tsp
• Fennel seeds - 1/2 tsp
• Cinnamon - 1/4 inch
• Cloves - 2
• Curry leaves - a spring

Method:

• Cook idiyaapam and let it cool for sometime. Crumble it so that it is easy to seperated. Keep aside.

• Heat oil in a kadai, add the items listed under ' to temper' ,allow it to splutter, add the ginger garlic paste and chopped onions, green chillies and saute it until golden brown.

• Now, add the mint leaves, turmeric powder, chilly powder, garam masla powder, cumin powder, salt and saute it for 2min.

• Atlast, add the crumbled idiyappam and mix well and garnish with coriander leaves.

• Serve hot.

Egg Fried rice

Egg Fried Rice

                    Egg fried rice is an very popular Chinese dish. It is easy to prepare and with the combination of vegetables and eggs to make it very healthy. It tastes good and can have awesome lunch with your family.  

Ingredients:

• Basmathi Rice - 1 cup.

• Eggs - 4

• Spring Onion - 1/4 cup (Chopped)

• Carrot - 1 medium size (Julienned)

• Cabbage - 1/2 cup thinly sliced

• Beans - 4 (Finely chopped)

• Capsicum - 1 medium size

• Spring Onion greens - 1/4 cup for garnishing.

• Soya sauce - 1 tbsp

• Red chilly sauce - 1/2 tsp

• white pepper - as required.

• Salt - as required

• Butter - 1 tbsp

• Water - 3/4 cup

• Oil - 1 tbsp

How to pressure cook Basmathi rice :

• Soak the basmathi rice in water for 20 mins. Heat 1 tbsp of butter in a pressure cook, add the drained rice and suate it for 2 mins.

• Add 3/4 cup of water. let them boil and close the pressure cook and leave it for 3 whistle.

• Apply 1 tsp butter and transfer it into an plate to avoid sticking together and keep aside.

Method:

• Heat 2 tsp of oil in a pan, pour beaten egg into pan, add little salt ,turmeric powder and pepper powder when egg has set a little, stir and scramble it. keep it aside. our egg scramble is ready.

• Heat butter in a pan, In a hig flame , add beans suate it for 3 mins followed by carrot , cabbage , capsicum , spring onion greens .(Veg should not over cooked it should be crunchy). Then add spring onions suate it for few seconds.

• Then add the soya sauce and mix well. atlast, add cooked rice, scrambled egg , white pepper, salt and mix it well without breaking the rice. 

• Switch off the flame and serve hot with tomato sauce or gobi manchurian.

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Mangalore Sugar Poli / Puran Poli

Mangalore Sugar Poli / Puran Poli

Ingredients:

For Outer Dough:

• Maida/All purpose flour - 1 cup
• Yellow Food coloring - a pinch
• Sesame seed oil - 4 tbsp
• Salt - 1 pinch
• water - 3/4 cup

For sweet fiiling:

• Channa dal / kadalai parupu - 1 cup
• Sugar - 1 1/4 cup
• cardamom Powder - 2 tsp

For making poli:

• Rice flour - 1 cup
• Ghee - as needed

Method:

For making poli dough: 

• In a large bowl add maida flour , food coluring , sesame seed oil, salt and add needed water to make an sticky dough.

• The dough should not be stiff or soft, it should be sticky. Now apply oil on top and rest the dough for 1 hr.

Filling:

• Dry roast the channa dal and keep aside.

• Now take channa dal in a sauce pan and add water to it. Bring it boil and cook for 30 mins till it is 3/4th cooked. It shoudn't get over cooked.

• when the dal is cooked, drain the water and set aside for 5mins.

• In a mixer, add sugar and cardamom powder and grind it in to an fine powder.

• In the same mixer, add the cooked channa dal and grind it into an fine powder.

• Heat the pan in low flame, and add the dal powder and sugar powder and mix well , don't keep on stove for long time, then sugar will dissolve and the filling will become runny. with in few seconds switchoff the flame.Make into an lemon size balls and keep aside.

• Now take the poli dough, make equal small lemon size balls.

• Take a maida ball, put it directly on rice flour. now take the filling ball and place it over the dough and cover the filling with dough

• Press it and roll out into an thin poli.

• Heat a tawa well, place the rolled out dough on it .when you see the bubbles forming on top. apply a tsp of ghee and flip it over to the other side of the poli and This side will take only few seconds to cook.(Cook in a low flame, it should not changed into an golden brown color)

• Repeat the process for rest of the dough to make puran poli.

• Serve immediately hot or warm with ghee applied on top.

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