Wednesday, October 31, 2018

Kai Murukku | Suthu Murukku | Deepavali Recipe

Kai Murukku/ Suthu murukku, a traditional south indian savory snack made from rice flour. They are super crunchy and absolutely delicious. More than a snack, i can easily say that making kai murukku is an art and also a labor of love. I haven't seen anyone making kai murukku in person so far, but after watching few youtube videos, really amazed by the talent of those people who makes this  kai murukku effortlessly and since then i have been wanting to make this on my own, so after watching lot of videos and few attempts of trying at home, now somehow i can make decent looking kai murukku, not as good as commercial ones, but still kind of feel satisfied for my maiden effort.  
I'm not gonna lie that making this muruku is easy for beginners, but after few trials of making on my own, i have learnt few things to make it little easy . Here they are, first the dough should be as smooth as butter,for that both rice batter and the flours(both urad dal and fried dal) should be fine. Second the dough should be easily pilable, neither too stiff nor too loose such that you can make twist & turns with dough easily. Third, make it in small quantity, since we don't make this regularly like commercial vendors, after making few, there may be light pain/discomfort in your hand because of that twists & turns. And lastly, if you can't make this kai murukku, don't worry, fill your murukku press with the same dough and squeeze like ordinary murukku.
Though it's looking so cute in person, i couldn't do justice with the photos here. The day that i had made this, the weather here was so gloomy, so i waited for double of  days to get decent final pictures, but after few days, the weather here was not getting better and also we couldn't wait further to taste(though we had tasted few),so went ahead and took the pictures and here i'm with the post. 
Similarly if you are looking for other murukku recipe here they are 
Mullu Murukku
Ragi Murukku
Pottukadalai/Dalia Murukku
Seepu Murukku
Butter Murukku 
And for whole diwali sweet and snacks collections, check out here

Kai Murukku | Suthu Murukku | Deepavali Recipe

Preparation Time : 2 hrs | Cooking Time : 30 minsMakes : Around 20 
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Idli Rice - 1 cup
Urad dal flour - 1/4 cup
Dalia Powder / Pottukadalai maavu - 2 tbsp
Sesame seed - 1 tsp
Butter - 1 tbsp
Salt - to taste
Oil - for frying.


Procedure
First soak the idli rice for  3 hrs, then put it into the blender along with little water and grind them into smooth thick batter.Next place the kitchen towel in a bowl and pour the rice batter into it and cover them with kitchen towel on all side, set it aside for 20-30 mins.After 20 mins, the excess water from the rice batter is all absorbed by the cloth and make a smooth dough. Transfer that rice dough into a bowl and add all the other ingredients expect the oil for frying.Mix it all well together and form a nice smooth dough. Take a small ball of dough in your hand and make few twist and turns in your hand first. Here i have used butter paper as base to make kai murukku, later it will be helpful to transfer into laddle for frying.And then slowly make the murukku shape with twist and turn motion around the small cap(it's used to make make circle in the center) . It's really hard to explain in words, so please refer the video for better understanding.Once you finished making the murukku, remove the center cap, do the same for all the dough.Heat the oil for frying. Gently transfer the murkku on to the back of the laddle by flipping the butter paper over the ladle. Gently drop into the hot oil and cook on low flame.And also i have made few kai murukku without the center hole too. Once the "Shh" sound ceases and the murukku turned into golden brown color, remove from the oil and place it on tissue paper.Let it cool completely and store them in air tight container.  Crispy and tasty kai murukku is ready.
Notes:
  • The dough should be smooth, so that it will be easy to make twist and turn. 
  • If the dough breaks and you can make twist and turns easily, add little more water into the dough and make it as smooth.
  • The rice batter should be as smooth as butter.
  • For pottukadalai powder, put them in mixie jar and grind them into fine powder, sieve it once and use it.
  • Place the rice batter on the kitchen towel helps to remove the excess water, if you're grinding the rice batter in wet grinder without adding much water, it may not be required. But here i have used mixie to grind the rice batter, it's not possible to grind the rice batter as smooth as butter without adding little extra water in the mixie, so i have place them in kitchen cloth to remove excess water. 
  • Cook the murukku in low flame for even cooking and coloring, other wise you may get dark spots in few places.
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Monday, October 29, 2018

Badusha | Balushahi | Diwali Sweet

Badusha/Balushahi, a delicious indian sweet made from the all purpose flour. Badusha is like indian version of glazed doughnut with flaky texture inside. Compared to other indian sweets, Badusha has very mild sweet with rich buttery flavor, that's the main reason for me  to like it so much, you can eat few badusha without over powering of sweet(or simply we say "thigatamal" in tamil).  As far as remembered, we used to buy Badusha from the sweet stalls only, never tried to make at home before marriage.  
After marriage, since we move a lot, i had started to make all kinds of sweet at home. Now here in US where i live, it's hard to find fresh indian sweets, mostly they are old and even the taste is also not good or else you would get that "Haldigram" kind of packed sweets which i hate like anything. So if at all i crave for some indian sweets, there is no way other than making on my own. Some times i felt like unless we moved to US,  i would never got this much interest in cooking.

Ok, now coming to badusha recipe, i had tried this sweet quite few times already and it turned out delicious very "SINGLE" time. The texture  and the taste of this badusha is just like how you get it in sweet stalls, the mild white sugar coating on the outside and the buttery flaky inside, literally it's melt in your mouth. I personally like badusha on the next day than the day it 's prepared. Give it a good rest time for better taste & flavor. So what are you waiting for?? Try this badusha for this deepavali and treat your friends and family. 

Badusha | Balushahi | Diwali Sweet

Preparation Time : 10 mins | Cooking Time : 25 minsMakes : 10 
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients
Maida - 1 cup
Butter - 3 tbsp
Oil - 1 tbsp
Baking soda - a big pinch
Salt - a pinch
Sugar - 1 tsp
Curd - 1 tsp
Oil - for frying
For sugar syrup
Sugar - 1/2 cup
Water - just enough to immerse the sugar
Cardamom - 2 
Saffron - few strands
Lemon juice - 1 tsp

Procedure
Melt the butter and add into the bowl along with oil, baking soda, sugar & curd.Whisk all together until it's slightly foamy, then add the flour and mix it well with your hand.Then add water little by little and form a soft dough. Knead the dough for 3-4 mins or until it's smooth on the surface without any cracks. Cover it with lid and leave it aside for few mins, next for the sugar syrup, add the sugar and water in a bowl and bring into boil.Once the sugar syrup reaches one string consistency(take a little bit of sugar syrup between thumb and fore finger and move the fingers apart slowly, it should form a single string in between your fingers), switch off the flame and squeeze the lemon juice immediately.Next add the powdered cardamom and saffron into the sugar syrup, mix it well and leave it aside. Now take the dough and form a 10 equal sized balls.Take a ball and make a dent in the middle with your fore finger.Do the same for all the dough. Heat the oil for frying, add the badusha dough gently.Cook till it becomes golden brown on both sides, remove from oil, drain it in paper for few secs and them immediately put it in sugar syrup.Coat both sides of badusha with sugar syrup well and then remove it on the plate to dry completely. Tasty and flaky badusha is ready.
Notes:
  • Once the oil is heated, keep the flame in low for entire cooking, it helps to make sure that the inside is well cooked and have that wonderful texture inside.
  • To check the oil temperature, add a pinch of dough, it should come up slowly, that's the correct temperature to fry the badusha.
  • If the sugar syrup crystalizes in between, reheat it for few secs until it becomes runny and then add the badusha.
  • Let the badusha soak in sugar syrup for 1-2 mins.
  • Soak the badusha in sugar syrup as  batches for easy absorbing. 
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Friday, October 26, 2018

Seepu Seedai | Home made Seepu Seedai | Deepavali Snacks

Seepu Seedai/Seepu murukku, a savory delicacy from chetinand region of Tamilnadu. It's  a deep fried snack made from the rice & urad dal dough flavored with coconut milk. I never had this snack before until i tried on my own. It was so tasty  & crunchy and had wonderful coconut flavor. I have been eyeing on this recipe for a while and i really love the way it's been made. Guess this kind of snacks are ideal for making as team project, friends gather in one place, some one squeeze the dough, few are rolling the seedai and some one frying, that would be more awesome. Back in India, in my school days, i had noticed relatives gathered in one house for making deepavali sweet & snacks. But now a days, all those things are gone but making these seedai all by myself from the start to end brings back all those memories !!!  
Now coming back to the recipe, i really  don't know why it's called as "seepu seedai", guess the marks on it looks like the comb(seepu means comb in tamil) mark, hence the name. And also you need the particular shape of murukku press to make this. But i have seen from fellow blogger that the new comb can also be used to make the marks on the dough if you haven't had the one that i'm using today. But i guess that would be more tiresome for even small amount of dough,so if you're beginner, i recommend to try these seedai only with seepu seedai murukku press.   
As i said earlier, the fun part of making this seedai is shaping them and i really enjoyed shaping them. Also if you're beginners like me in making this seedai, definitely it takes lot of time for shaping them and also need lot of patience to roll them gently without merging the ridges on the seedai. With all being said, the end result is all worth for patiently making them, they are super cute and taste absolutely delicious & crunchy. What else we need, right? Roll your sleeves and make this chettinad delicacy at your home for this deepavali.

Seepu Seedai | Home made Seepu Seedai | Deepavali Snacks

Preparation Time : 20 mins | Cooking Time : 20 minsServes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Rice flour - 1 cup
Urad dal flour - 1/4 cup
Fried gram dal flour/Roasted chana dal powder - 2 tbsp
Coconut milk - 1/3 cup
Butter - 2 tsp
Salt - to taste
Water - as needed
Oil - for frying

Procedure
Measure & take the rice flour in a bowl, add the urad dal flour, fried gram dal flour and salt into it, mix it all well together.Then add the melted butter and mix it well with the flour, then add the coconut milk into flour.Mix it well and then add enough water to make a soft dough.Use the seepu seedai disc in the murukku press. Fill the press with dough and squeeze as straight tape on the working surface.Cut them into 1 or 1.5 inch stripes with knife and roll them in to cylinder using the finger.Do the same for all the dough.Heat the oil for frying, add the rolled seedai and fry them till the "shh" sounds stops.Drain from the oil and place it on tissue paper. Once it all cooled, store it in air tight container.Tasty and crunchy Seepu Seedai is ready to munch.
Notes:
  • If the dough breaks and you can't squeeze straight lines, then add more water into dough and make it as smooth.
  • Cook them on medium flame for even cooking.
  • Coconut milk gives great flavor to this seedai.
  • Since we don't use any other flavoring like cumin or sesame seed, the only flavor comes from the coconut milk, so use freshly squeezed coconut milk for better flavor.
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Thursday, October 25, 2018

Homemade Rasmalai | Bengali Sweet | Deepavali Sweet

Rasmalai, a delicious indian sweet/dessert made from the indian cottage cheese soaked in thickened & flavored milk(Rabri). Rasmalai is ST's favorite sweet, when we were in Bangalore, he bought it often from the little sweet stall on the way back to home from the office. The taste of that rasmalai was heaven, literally melt in mouth and the rabri was so flavorful with lots of nuts and saffron. To this day, i never seen him buying any other sweets on his own except rasmalai, that really motivates me to try my hands on this delicious bengali sweet. After a few attempts, i nailed the recipe, it turned out as delicious as i would expected and even ST gives a big thumbs up for every time i make. Now this is one of the our favorite sweets to make at home for every special occasion. 

Rasmalai can be very easily made from the rasgolla, have heard from friends that even haldiram's rasgolla is best for making rasmalai, but i haven't tried it so far, always make my own rasgolla. If you make everything from the start to finish on one day, you make find it tiresome, so i always make the rasgolla on the first day and let it soak in syrup for atleast a day in the refrigerator and then the next day, i will make the rasmalai. So if you have plan to make them from the scratch, that tip might be helpful. 

Homemade Rasmalai | Begali Sweet | Deepavali Sweet

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients
Rasgulla - 15 small
Milk - 2 cup
Sugar - 1/2 cup
Saffron - few strands
Pistachio - 10
Cardamom powder - a pinch 

Procedure
First take the rasgulla squeeze out the syrup gently and place it on the plate. For the rabri, take the milk in a pan and bring to boil.In the mean time, soak the saffron in a tbsp of warm milk for few mins. Once the milk comes to boil,reduce the flame to low and add the sugar.Next add the saffron along withe soaked milk, let the milk boil in low flame for 5-7 mins or until it reduces to about 1/2.Switch off the flame and add the rasgulla immediately. Finally add the roughly chopped pistachios, let it come to room temperature, then transfer into the bowl and refrigerate for 2-3 hrs before serving.Tasty Rasmalai is ready.
Notes:
  • Depends on the size of rasmalai and how much rabri you like to have along with rasmalai, you may need more or less of rabri. 
  • Rasmalai tastes best on next day, give it a good soaking time for best taste.
  • Add good quality of saffron, the saffron flavor makes the all difference.  


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