Diwali recipes

Monday, October 16, 2017

Sago murukku recipe, javvarisi murkku

Sago murukku recipe
Sago murukku, javvarisi murukku with full video, step by step pictures. Rice flour and sago (Tapioca pearls) makes the murukku so crispy.
I came to know about sago murukku only after I saw the recipes in blogging world. Sago in murukku makes the murukku not only crispy, but also it looks beautiful. I thought sago murkku is bit complicated, thinking sago might get stuck in the murkku press holes and also it might pop while getting fried. I had mini sago pearls (javvarisi) in stock as Vj is big fan of sago payasam.
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Saturday, October 14, 2017

Paal paniyaram recipe, how to prepare paal paniyaram

paal-paniyaram
Learn how to prepare paal paniyaram recipe with full video and step by step pictures. Cute little paniyarams dunked in coconut milk.
We make paal kozhukattai, but chettinad paal paniyaram is totally new to me. I don’t remember I have tasted paal paniyaram before. I started to know about it only when I started blogging. I never thought to attempt it mainly because of the coconut milk factor. I make coconut milk atleast once in a month while making aapam, it is not a big deal for me to make coconut milk for breakfast. But somehow, I become lazy to make coconut milk when it is needed in any other sweet dishes like this.
paal-paniyaram-preparation
The wet market here in Singapore sells whole coconut without shell if we want. Also we can request them to remove the brown skin and get it whole white coconut. It is really big one, I guess the Malaysian variety coconut. So whenever I make aapam, I get one and prepare coconut milk for aapam easily just by chopping it and grinding it.

Likewise I thought I should buy one and prepare coconut milk murukku for my blogpost. But changed my mind and thought I should prepare paal paniyaram, which is in my to try list for a long time now. I mainly wanted to know how it tastes. I was sure Vj would love it as it has coconut milk. It turned out really tasty as I guessed.

Paal paniyaram recipe

Recipe Cuisine: Indian |  Recipe Category: Snacks
Prep Time: 3 hrs soaking time + 15 mins   |  Cook time: 20 mins Serves: 5| Author:

Click here for cup measurements

Learn how to prepare paal paniyaram recipe with full video and step by step pictures. Cute little paniyarams dunked in coconut milk. 
Paal paniyaram recipe

Ingredients

Urad dal – 1/2 cup
Raw rice – 1/2 cup
Coconut, large – 1
Milk – 1/2 cup
Sugar – 1/2 cup
Cardamom – 1
Salt – 1/4 tsp

Method

  1. First extract coconut milk by grinding coconut with water. You can do in two batches. Use 1/2 cup water at a time.
  2. Heat milk with sugar, powdered cardamom. Once sugar dissolves, mix to the coconut milk and keep aside.
  3. Wash and soak rice, urad dal together for 3 hours. Drain water, grind to a smooth, fluffy batter using ice cold water.
  4. Mix salt to the batter and beat well. The batter should be light, not water or too heavy thick paste.
  5. Heat oil in kadai. When hot, put the flame to low or medium. Drop tiny balls of the prepared batter. Cook it well from all sides by stirring now and then.
  6. Once its pale golden in colour and cooked well inside, drain in paper towel.
  7. Add to the milk and serve.

Notes

  • The amount of coconut milk depends on the nature of coconut, so adjust the milk quantity accordingly.
  • Adjust sugar quantity according to your preference. 1/2 cup was just right for us.
  • If you are using wet grinder for grinding, you can reduce urad dal quantity (minus 1 tbsp)
  • Using ice water is to give fluffy batter.
  • If the batter is thick, heavy paste, then there is chances of bursting, so make sure it is fluffy and light. Also do not cook in high flame.
  • Do not change the colour of paniyaram while frying.
  • You can add saffron or even add ghee fried chopped nuts.

How to prepare paal paniyaram:

  1. First extract coconut milk by grinding coconut with water. You can do in two batches. Use 1/2 cup water at a time. So you will get appox 1 & 3/4 cup – 2 cups coconut milk(depending on the coconut).
  2. Achu-murukku-1Achu-murukku-1a
  3. Heat milk with sugar, powdered cardamom. Once sugar dissolves, mix to the coconut milk and keep aside.
  4. Paal-paniyaram-step1
  5. Wash and soak rice, urad dal together for 3 hours. Drain water, grind to a smooth, fluffy batter using ice cold water.
  6. Paal-paniyaram-step2
  7. Mix salt to the batter and beat well. The batter should be light, not water or too heavy thick paste.
  8. Paal-paniyaram-step3
  9. Heat oil in kadai. When hot, put the flame to low or medium. Drop tiny balls of the prepared batter. Cook it well from all sides by stirring now and then.
  10. Paal-paniyaram-step4
  11. Once its pale golden in colour and cooked well inside, drain in paper towel. Add to the milk and serve.
  12. Paal-paniyaram-step5
As we are using coconut milk, it should be consumed immediately or refrigerate and consume within a day.
paal-paniyaram-recipe
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Friday, October 13, 2017

Spinach murukku recipe, palak murukku

palak-murukku-recipe
Palak murukku is a simple easy snack made with Indian spinach,rice flour and chickpea flour (Besan) as main ingredient. With step by step pictures.
There is always a fascination when you see colourful and mini things right. I have seen such cute little green coloured murukku in Mustafa here in Singapore. From that time, I wanted to give it a try. It was very new to me and thought I should try it out.
how-to-make-palak-murukku
Today tried this simple and easy spinach murukku adapting from here. It turned out crunchy with pleasant flavour from spinach and the other ingredients we add. Do try these cute spinach murukku for your kids this Diwali. Check out my other murukku recipes

Spinach murukku recipe

Recipe Cuisine: Indian |  Recipe Category: Snacks
Prep Time: 15 mins   |  Cook time: 25 mins Makes: 40 mini murukku| Author:

Click here for cup measurements

Palak murukku is a simple easy snack made with Indian spinach, rice flour and chickpea flour (Besan) as main ingredient. With step by step pictures.

palak-murukku-recipe

Ingredients

Rice flour – 1 cup
Besan/ Chickpea flour – 1/4 cup
Spinach – 3/4 cup
Green chilli – 2
Butter – 2 tsp
Ajwain/ Omam – 1/2 tsp
Asafoetida – A generous pinch
Salt – as needed

Method

  1. First remove the thick vine in the spinach, chop roughly and measure 3/4 cup.
  2. Grind it with green chilli, little water to a smooth paste.
  3. Take rice flour, besan, butter, ajwain, asafoetida and salt in a mixing bowl, add. Mix well.
  4. Add the ground puree and add required water to make a smooth dough without cracks.
  5. Fill murukku press with prepared dough. I used the star shaped hole plate.
  6. Squeeze into murukkus in a greased plate. I did mini version. But you can do regular chakli as well. Invert the plate into hot oil heated in a kadai. Be gentle when you invert, careful to not get any hot oil splash.
  7. Cook in medium flame until the sound reduces and flip to cook in low flame until the bubbles reduce completely without changing it’s  colour.
  8. Drain in paper towels. Repeat to finish the dough.

Notes

  • Since I make mini murukku, I greased a plate and did over it, inverted into the oil. It was pretty easy to do.
  • While dropping the murukku in oil, it should be hot. Cook in medium and low flames to get crispy result without changing the colour of the chakli.
  • If you do not have patience to cook in medium and low heat, then the colour might not be green.
  • Also if you do not cook properly, the  murukku will be soft inside and later become too hard to bite. Cook thoroughly to get crispy texture.

Spinach murukku/ Palak murukku recipe step by step pictures:

  1. Remove the thick vine in the spinach, chop roughly and measure 3/4 cup.
  2. Spinach-murukku-step1
  3. Grind it with green chilli, little water to a smooth paste.
  4. Spinach-murukku-step2
  5. In a mixing bowl, add rice flour, besan, butter, ajwain, asafoetida and salt. Mix well.
  6. Spinach-murukku-step3
  7. Add the ground puree and add required water to make a smooth dough without cracks.
  8. Spinach-murukku-step4
  9. Fill murukku press with prepared dough. I used the star shaped hole plate.
  10. Spinach-murukku-step5
  11. Squeeze into murukkus in a greased plate. I did mini version. But you can do regular chakli as well. Invert the plate into hot oil heated in a kadai. Be gentle when you invert, careful to not get any hot oil splash.
  12. Spinach-murukku-step6
  13. Cook in medium flame until the sound reduces and flip to cook in low flame until the bubbles reduce completely without changing it’s  colour.
  14. Spinach-murukku-step7
  15. Drain in paper towels. Repeat to finish the dough.
  16. Spinach-murukku-step8
Cool completely before storing in airtight box. We can enjoy it for a week stored in room temperature.
spinach-murukku-recipe
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Thursday, October 12, 2017

Sweet potato halwa recipe, sakkaraivalli kizhangu halwa

Sweet potato halwa recipe
Sweet potato can be made use in many ways in out cooking. As a south Indian, I make curry or just steam and have it as an evening snack. Was thinking to try this halwa for a long time and thought I will share for this Diwali recipes.
I simply love the flavour of steamed sweet potato known sakkaraivalli kizhangu in tamil. I have few times roasted in fire and had too, it will be best. But when I saw few recipes using sweet potato, I thought I should first try halwa.
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Monday, October 9, 2017

Achu murukku recipe without egg, rose cookies

Achu murukku recipe, an eggless version with full video, step by step pictures. Rice flour, maida, coconut milk and sugar just 4 ingredients to make this super tasty, crispy and flavourful snack.
Trying achu murukku at home is one of my long time wish. I have only once tasted achu murukku in petti shop once, don’t remember who bought me, but just one. It was mild sweet, crisp and had a sweet flavour of vanilla if I am not wrong. When I saw a recipe in my cookbook I have, it was maida achu murukku with egg. I wanted to try eggless version of it. Was thinking to try the same skipping egg part. But somehow I got really skeptical if achu murukku would come out nice. I had no recipe to try. I got a lot of requests over past 3 years to post this, so bought this achu (mould) last year itself during my visit to Little india (opposite to tekka mall).
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Saturday, October 7, 2017

Sattu sev recipe, sattu garlic sev, sattu recipes

Sattu sev recipe
Sev with sattu flour and rice flour as main ingredients. Garlic, fennel is added for flavour and red chillies are added to make it spicy.
I still have some sattu flour in stock after making sattu sharbat and sattu ladoos. I wanted to try snack with it as I know it is roasted chickpeas flour, it should turn out good. Thought of making it same as my garlic sev, but added fennel seeds in my ingredients list. Have not prepared any dry snacks like this with fennel seeds. Somehow it struck me how it would be when fennel is added at the last minute of preparation and added. It turned out so flavaurful.
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Thursday, October 5, 2017

Peanut murukku recipe

peanut-murukku-recipe
Peanut murukku recipe, turns out very crispy and light. Easy to prepare with just few main ingredients. Full video, step by step pictures recipe.
I tried this peanut murukku few months back couple of times for a cooking demo at our Pasir ris CC. I followed the same way I made cashew murukku, only that I roasted the peanuts. It turned out really crispy and everyone loved it. I want to try once without roasting too. Should do after few months as Diwali is nearing and I am making lot of other fried items too, feeling saturated already.
Check out my other murukku recipes too.
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Tuesday, October 3, 2017

Chocolate peda recipe, how to make chocolate peda

how-to-make-chocolate-peda
Chocolate peda recipe with khoya, cocoa powder and sugar as main ingredients. With step by step pictures. Easy recipe made with khoya for this Diwali. Kids will love this!
I bought frozen khoya recently in Mustafa and was thinking what to make prepare with it. I wanted to try something this Diwali for kids. So decided to prepare Chocolate peda. I knew with khoya it will turn out deliciously good and kids will definitely love this. Even everyone at home will love this.
The procedure is very simple, just heat all the ingredients together and cook, and you are done with this chocolate peda. I love all varieties of peda available in sweet shops, even Aj love it. But haven’t tried or tasted chocolate peda before. Since Diwali is nearing, you can make this quickly for your kids and treat them. Since cocoa powder is there, I am sure it will be a hit amongst them.
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