Tuesday, October 23, 2018

Ragi Murukku | Kezhvaragu Murukku | Murukku Recipe

Ragi Murukku, a delicious savory snack made from the finger millet flour. Last diwali itself, i had seen this murukku recipe from few fellow bloggers and immediately noted down the recipe in my todo draft to give it a try sometime. At last, few weeks before i tried this murukku for the first time, glad that i gave  it a try, it was so cripsy and tasty in its own way. I'm not gonna lie that it tastes as good as rice murukku, surely there is a difference in taste because of finger millet flour, but i can say it was way more tastier than i would expected, definitely worth giving a try if you're looking for some murukku recipe made from millets. With all being said, we both finished off this murukku within a couple of days :-) , now you can understand how it was. 
Here in this recipe, i have used the star shaped disc for the murukku press, but you can use whatever you like, even if you can't make the circles neatly, just squeeze them randomly like butter murukku , it's home made so shape doesn't matter right?? Ok, now let's see how to make this yummy ragi murukku. 
Other murukku recipe are
Mullu Murukku
Daliya/Pottukadalai Murukku


Ragi Murukku | Kezhvaragu Murukku | Murukku Recipe

Preparation Time : 10 mins | Cooking Time : 20 minsMakes : 12 to 15 
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Ragi flour - 1/2 cup
Rice flour - 1/4 cup
Gram flour/Besan - 2 tbsp
Butter - 1 tbsp
Salt - to taste
White sesame seed - 1/2 tsp
Water - as needed
Oil- for frying

Procedure
First put all the flour(ragi,rice & gram) into the sieve and sieve it once, then add the salt and sesame seed and mix it well.Next add the melted butter into the flour and mix it thoroughly with your hand, then add the water and make the soft dough.Use the star shape disc in the murukku press and fill the press with the dough.Squeeze the dough into concentric circles on small plate or flat laddle, heat the oil for frying and drop the murukku into oil gently.Cook till the "shh" sound stops. Remove from the oil and drain it on tissue paper. Once it completely cooled, put it in air tight container.Tasty and crunchy murukku is ready.
Notes:
  • Since the murukku dough is already dark in color,it's hard to find when it's done, so make sure to remove from the oil when the "shh" sound stops, otherwise it's easily burned.
  • If the dough breaks when you squeeze, add little extra water into the dough, knead it well and then use it again.
  • Instead of besan/gram flour, you can use the pottukadalai flour too.
  • Instead of white sesame seed, black can also be used,since the murukku is already dark, i have used the white sesame seeds.
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Monday, October 22, 2018

Homemade Rasgulla | Bengali Rasgulla | Deepavali Sweets

Rasgulla, a delicious sweet made from cheese balls soaked in thin cardamom flavored sugary syrup. To make this yummy rasgulla, you need only few ingredients but get that soft, smooth and melt in your mouth texture is quite challenging. After few attempts, i have learned to make soft cheese, once the cheese is well made and soft, rest is all breeze. 

Here are the key things to take care f making yummy & soft rasgulla. First, use full fat milk, 1%,2% and all is not working here. Second, keep a tray of ice cubes ready, once the milk is curdled completely, we should stop the cooking process instantly, so adding ice cubes once the milk curdled is must for getting soft cheese. Third, hang or squeeze the cheese until almost all the water is drained from the cheese. Fourth, rub the cheese with your palm until it's all smooth.Fifth, the sugar syrup should be watery while cooking the rasgulla. These are the things i have followed religiously whenever i make rasgulla or rasmalai, it will give the softest rasgolla every SINGLE time.
Here in the recipe, i have used lemon juice to curdle the milk, but vinegar or curd can also be used. Don't add all the lemon juice at once, add little by little lemon juice in one hand  and stir the milk in another hand, once you see all the milk is curdled and the water is clear, stop adding the lemon juice, depends on the acidity of the lemon juice, you may need more or less of lemon juice than i have mentioned in the ingredient list. Guess that i have shared all the key information to make the softest and tastiest rasgolla, do give it a try on this diwali and enjoy with your family. With this rasgulla recipe, the diwali celebration is officially started here 😁

Homemade Rasgulla | Bengali Rasgulla | Deepavali Sweets

Preparation Time : 10 mins | Cooking Time : 25 minsServes :
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients
Milk - 2 cup
Lemon juice - 2 tbsp
Sugar - 2/3 cup
Water - 2 cup
Cardamom powder - a pinch 
Ice cubes - a tray

Procedure
Heat the milk in a sauce pan, bring into boil, immediately add the lemon juice.Stir it continuously until all the milk is curdled and the water become clear, immediately add the ice cubes and stir it well.Strain the paneer in a cheese cloth and squeeze out all the excess water. Transfer the paneer into the plater and kneed well with the palm of your finger until it become smooth.Pinch a small size paneer and roll into smooth balls. Next for the syrup, take the sugar in a sauce pan. Add the water and cardamom powder, bring into vigorous boil.Keep the flame in medium and add the rolled paneer into it gently. Cover the pot with lid and cook until it's doubled in size, it may take 18-20 mins. Let it cool completely and store them in refrigerator.Tada, the rasgulla is ready. Serve them chill for best taste.
Notes:
  • Adding ice cubes help to stop the cooking process immediately and gives the softest paneer.
  • Once the rasgulla is cooked, if the sugar syrup is not having enough sweet, remove the rasgulla from syrup and boil the sugar syrup little more and reduces the syrup further, it will improve the sweetness in the syrup. When the syrup comes to room temperature, add the rasgulla into it.
  • Instead of cooking the rasgulla in a open pot, you can used the pressure cooker also and cook it for 2 whistle in medium flame.


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Tuesday, October 16, 2018

Pattani Sundal | Peas Sundal | Golu Recipe

Pattani / Peas Sundal, a another delicious sundal recipe for this Golu season. More than as golu recipe, this kind of sundal can be prepared on daily basis as evening snack. They are much more healthier than any store bought snacks and also can be prepared in mins if you have soaked the legumes previously. Now coming to today's recipe, I personally like the dried peas more than fresh ones, i know that's kind of odd, but since i grew up eating dried peas a lot, i have inclined towards it naturally and often used them in variety of recipes like sundal, curry, poriyal,kurma and the list goes on. So if you're like me who likes peas a lot, then this peas sundal recipe is for you, they are so delicious and makes a best snack for your evening tea/chai. 

Pattani Sundal | Peas Sundal | Golu Recipe

Preparation Time : 8 hrs | Cooking Time : 15 minsServes :
Recipe Category: Snack | Recipe Cuisine: Indian
Ingredients
Pattani/Dried Peas - 1/2 cup
Carrot - 1 
Grated Coconut - 1 tbsp
Coconut Oil - 1 tsp
Sundal Podi - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Salt - to taste

Procedure
Soak the peas for overnight and in the next morning drain the water and add into the pressure cooker along with fresh water(just enough to cover the peas) and salt. Let it cook for 2 whistle and keep it ready.Grate the carrot and coconut and keep them also ready. Next heat the pan with oil, add the mustard, urad dal & curry leaves, let the mustard splutters, then add the grated carrot with a pinch of salt.Saute the carrot til the raw smell of the carrot leaves.Then add the cooked peas and sundal podi, give it a good stir. Let it be in the flame for 2 mins. Finally add the grated coconut. Mix it all together and switch off the flame.Tada, Tasty & Healthy Peas Sundal is ready.
Notes:
  • Since i soaked the peas overnight, i have cooked for 2 whistle, that's just perfect for soft cooked peas without being mushy.
  • If you have soaked less hours, then 3-4 whistle of cooking is required.
  • Adding carrot enhance the taste of this sundal, but you can make them without it too.
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Friday, October 12, 2018

Javvarisi Vadai | Sabudhana Vada | Sago Vada

Javvarisi Vadai/ Sabudhana vada, a delicious deep fried fritters made from the sago pearls.I had tasted this vada from my friend's place during some pooja day. Though i knew about this vada, that was the first time i had tasted , it was way more tastier than expected. Since then it's been in my mind to give a try at home, but somehow it didn't happened until last week. After making the sabudhana sundal & khichdi frequently , now i'm quite confident in soaking the sabundana perfectly without much moisture. That's key to make this vada perfectly, so finally gave it a try on last week for the first time, to my surprise , it turned out so delicious without absorbing so much oil.
Since this vada is mostly being made on vrata/ pooja day in North india, onions  &  rice flour are not used in this vada. But if you're making this as snack for the evening tea, you can add onions as well. Now let's check out how to make this delicious and crispy sabudana vada.

Javvarisi Vadai | Sabudhana Vada | Sago Vada

Preparation Time : 8 hrs | Cooking Time : 15 minsServes :
Recipe Category: Snack | Recipe Cuisine: Indian
Ingredients
Javvarisi/Sabudhana/Sago -1/2 cup
Potato -1 (cooked & mashed)
Roasted Peanut - 1/4 cup
Cumin seed - 1/2 tsp
Green chili - 1 
Coriander leaves - handful
Salt - to taste
Oil - for frying.

Procedure
Measure and take the javvarisi in a bowl, wash it well for twice and then add water just enough to cover the javvarisi , cover the bowl with lid and set it aside for overnight.In the next morning, the javvarisi absorb all the water and it's almost doubled in size, also when you press it with fingers, it should be mushy.Add the roasted peanuts into mixie jar and grind them into coarse powder. Add the javvarisi, mashed potatoes and the peanuts in a bowl.Next add the cumin seed, green chili, coriander leaves and salt into it. Mix it all well. If it's too sticky add a couple of tsp of kuttu flour(i didn't use it). Make small balls from the sabudhana mixture.Flatten it like vada. Heat the oil for frying, add the vada.Let it cook in medium flame until it turns golden brown. Drain from the oil and place it on tissue paper.Tasty & cripsy Javvarisi/Sabudhana Vada is ready. Serve it with green chutney or ketchup.
Notes:
  • When soaking sago, make sure that the water is just enough to cover the sago, if it's more, the sogo became too soggy. 
  • Cook in medium flame for even cooking.
  • If you haven't make it for vrata days, you can add couple of tsp of rice flour instead of kuttu flour in case it becomes soggy.
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Thursday, October 11, 2018

Red Kidney Beans Sundal | Rajma Sundal | Golu Recipe

Rajma Sundal, a delicious and healthy sundal prepared from the red kidney beans. Other than rajma curry, i have often prepared this rajma sundal for our evening snack just with basic tempering and coconut or like here, flavored with sundal podi,either way it tastes amazing, surely a healthy choice of snacks to have it with cup of hot chai/tea. Like all sundal recipe, this one also has no garlic and onion in it, so it's ideal for vrata days or as prasadam for this navrati/golu season. If you doesn't have have sundal podi or don't want to make just for this sundal, i would recommend to do the basic tempering along with few red chilies and then add the rajma and finally top it with grated coconut. Now let's check out how to make this healthy red kidney beans sundal.

Red Kidney Beans Sundal | Rajma Sundal | Golu Recipe

Preparation Time : 8 hrs | Cooking Time : 20 minsServes :
Recipe Category: Snack | Recipe Cuisine: Indian
Ingredients
Red Kidney Beans/Rajma - 1/2 cup
Sundal podi - 2 tsp
Salt - to taste
Grated Coconut - 2 tbsp
Coconut Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few

Procedure
Soak the kidney beans overnight, the next day, discard the soaked water and add it into the pressure cooker along with fresh water just enough to cover the beans.Add salt, give a good mix, cover it with lid and cook it for 3 whistles.The beans should be soft. Next heat the pan with oil, add the mustard, let the mustard splutters, then add the urad dal & curry leaves.Fry it in oil for 30 secs, then add the cooked beans & sundal podi.Next add the grated coconut and give all a good mix, let it be in the flame for 2 mins and then switch off the flame.Tasty and healthy Rajma Sundal is ready.
Notes:
  • Depends on your taste add more or less of sundal podi.
  • Even you can make this sundal without coconut, the sundal podi itself gives enough flavoring.
  • Coconut oil gives great flavor to all types of sundal.
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