Thursday, December 28, 2017

Rasawala aloo recipe, How to make rasawala aloo

Rasawala aloo recipe
Rasawala aloo or aloo tamatar is a tangy tomato based gravy. This tangy gravy is perfect for poori. Simple recipe for rasawala aloo with step by step pictures.
Making potato masala for puri is routine, but at times, I crave for tangy gravy. Mostly chana masala will be my choice if I plan prior. This rasawala aloo is a great quick fix for poori.
I make a no onion no garlic aloo bhaji with methi flavour as we temper with methi seeds. This one is totally different flavour from my other aloo bhaji.

Rasawala aloo recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch, side
Prep Time: 10 mins   |  Cook time: 25 mins Serves: 3| Author:

Click here for cup measurements

Rasawala aloo or aloo tamatar is a tangy tomato based gravy. This tangy gravy is perfect for poori. Simple recipe for rasawala aloo with step by step pictures.
Rasawala aloo recipe

Ingredients

Potato - 3, Boiled, cubed
Tomato - 3, cubed
Green chilli - 3
Chopped ginger - 3/4 tbsp
Kashmiri chilli powder - 1 tsp
Coriander seeds powder - 3/4 tsp
Cumin seeds powder - 1/2 tsp
Turmeric - 1/4 tsp
Sugar - 1 tsp
Salt - As needed
Coriander leaves, chopped - 2 tbsp
Oil - 2 tbsp
Cumin seeds - 1 tsp
Asafoetida - 2 pinches

Method:

  1. First grind chopped tomato, green chilli, ginger to a smooth paste.
  2. Heat a kadai with oil and splutter cumin seeds, add asafoetida. In low flame, add all - red chilli, coriander, cumin seeds and turmeric powders.
  3. Take care not to burn and give it a stir. Add ground tomato mixture, sugar and salt.
  4. Cook till oil oozes out. Add cubed potato.
  5. Add 1 & 1/2 cup water and boil to reduce it to a fairly thick gravy. Garnish with chopped coriander.

Notes

  • Sugar is added to balance acidity in tomatoes.
  • Adding kashmiri red chilli powder gives nice colour.
  1. First grind chopped tomato, green chilli, ginger to a smooth paste.
  2. how to make rasawala aloo step 1
  3. Heat a kadai with oil and splutter cumin seeds, add asafoetida. In low flame, add all - red chilli, coriander, cumin seeds and turmeric powders.
  4. how to make rasawala aloo step 2
  5. Take care not to burn and give it a stir. Add ground tomato mixture, sugar and salt.
  6. how to make rasawala aloo step 3
  7. Cook till oil oozes out. Add cubed potato.
  8. how to make rasawala aloo step 4
  9. Add 1 & 1/2 cup water and boil to reduce it to a fairly thick gravy. Garnish with chopped coriander.
  10. how to make rasawala aloo step 5
Serve with hot fluffy pooris. I served with Masala poori ๐Ÿ‘Œ๐Ÿ‘Œ

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Monday, December 25, 2017

Garlic ribbon murukku recipe, South Indian snack

Garlic ribbon murukku recipe
Ribbon murukku is a crispy South Indian snack made with rice flour, besan (chickpea flour). This is special with garlic flavour and add red chillies to spice up. Perfect tea time snack.
Wishing all my readers a ๐ŸŽ„Merry Christmas๐ŸŽ„ 

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Wednesday, December 20, 2017

Masala poori recipe, masala puri breakfast

Masala poori is a breakfast with twist to our regular poori, by adding the spice powders and making it special.
During childhood, poori used to be my favorite food and till now have never got bored of poori for breakfast. While regular poori itself is a special breakfast treat these days, When I was browsing twitter, I saw this poori here in this amazing food thread and inspired to try this one. So, here's my version of masala poori which was tasting very good with aloo gravy. You can check my aloo subji and pair it.
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Monday, December 18, 2017

avarakkai kootu recipe, broad beans kootu

Avarakkai kootu is a simple south Indian vegetable side dish for rice. Made with moong dal, broad beans and a hint of tanginess with tomato. Step by step pictures recipe.
I make broad beans kootu rarely but still was surprised to realize I have not posted avarakkai kootu and avarakkai poriyal in my blog. So thought of posting avarakkai kootu. I usually do not add tomato in kootu. But since I am posting similar kootu recipes always, thought of trying with tomato and post it. It was really good with tomato.
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Thursday, December 14, 2017

Peas soup recipe | Green peas soup

Peas soup, green peas soup with simple ingredients available. Easy and comforting soup, filling for dinner with toast. Step by step pictures recipe.
Winter is here and green peas is in season. Though fresh green peas is bit costly here, I never miss to buy whenever I visit Little India. I freeze and use it for kurma, pulao, biryani, curry etc. This year too got some fresh peas and been using it. Thought of trying a soup with it and tried the usual way I make soup. I found peas soup should be strained as the skin remains coarse after blending.
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Tuesday, December 12, 2017

Sattu paratha recipe, how to make sattu paratha

Sattu paratha
Sattu flour is roasted chickpea flour and is different from besan. This flour is mostly made by brown skinned chickpea, roasted and powdered. It is really good for health. We can make paratha stuffing with sattu flour and it is very delicious too.
I loved sattu ka sharbat very much and I was sure this sattu paratha also will be really good with the similar flavour and taste. I saw this simple recipe in Instagram and tried. It turned out really good and Aj too loved it and had. Sattu flour is different from the sathu maavu (multi grain mix).
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Thursday, December 7, 2017

Vengaya sambar recipe, chinna vengaya sambar

China vengaya sambar
Vengaya sambar is one of the most desirable dishes in Tamil cuisine. Made with just small onions (shallots/ chinna vengayam) and fresh ground sambar powder. Full video and step by step pictures recipe.
Whenever I remember vengaya sambar, I remember the song my mom sings, but I could not find such song online. I don't even know if it's really there or made up my herself, still I keep singing those two lines... vengaya sambaru...vegadha soru...๐Ÿ˜
Though I make everyday sambar with small onions when I have stock or the tiffin sambar with potato and small onion, never thought of posting vengaya sambar in my blog. For people who make sambar without onion all the times, vengaya sambar is a big deal and its special like how arachuvitta sambar is in place of the  everyday sambar with mill ground sambar powder. But we always make sambar with onion, so only small onions is special, that too, I use small onions whenever I have stock as Vj likes his sambar with small onions.
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Tuesday, December 5, 2017

Millet kanchipuram idli recipe, kanchipuram style idli

Millet kanchipuram idli
Kanchipuram style idli with millets is made with millet, urad dal and spices like black pepper, cumin seeds, dry ginger and asafoetida fried in ghee and mixed with the batter.
It's been awhile since I bought millets, though it is easily available nowadays in singapore. While browsing facebook, saw this millet kanchipuram idli in a delivery menu and thought as a great idea. This time, I followed Rakesh's show and made the idli, replacing rice with millets (I used varagu). It was really good and never could find any hint of using millet in the recipe.
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Friday, December 1, 2017

Red capsicum chutney recipe, South Indian chutney for idli dosa

Red capsicum chutney is full of flavours, attractive colour as we add tomatoes along with it. Garlic and the tempering adds aroma to the chutney perfect side dish for idli, dosa.
Capsicum chutney is totally new to me, had no clue about this chutney. I always love the colourful capsicum and tempted to buy it whenever I see. Red is my favorite next to green. I feel the green capsicum is so crisp to cut, while red is soft to cut through (fresh one, promise✋) I use in veg makhani gravy or corn capsicum gravy.
This time, thought of trying out capsicum chutney. I made similar to my onion tomato chutney, replacing onion in it. The flavour was just like a chilli chutney with its fiery red colour. It was delicious with idli and dosa.
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Wednesday, November 29, 2017

Vazhakkai vadai recipe, plantain vada

Vadai with vazhakkai, a simple snack made with plantain or raw banana with some simple ingredients. This can be made as tikki too for a low fat snack.
I had no idea making vazhakkai vadai, until I saw a tikki in my instagram stories from a restaurant as starter. I too thought I would make tikki, but then changed mind to make it as vada as I got tempted to make something in vada form.
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Monday, November 27, 2017

Paruppu podi recipe with pottukadalai

Paruppu podi with pottukadalai
Paruppu podi with pottu kadalai and poondu (garlic). Easy way to make paruppu podi, full video, step by step pictures.
I usually make paruppu podi like the one I have posted earlier, using toor dal. We always like paruppu podi made with toor dal, with some texture in it. I have always wondered how the podi at some restaurants (though have tasted only couple of times). Mom have told me it's using pottukadalai. Pottukadalai is also known as dalia/ chutney dal/ fried gram dal.
Usually we don't like podi sticking to our hands while mixing. So mom always makes it with toor dal, grinding coarsely. So both my parents place and inlaws place never use pottukadalai for making paruppu podi. I always had wish to try and have tried once long time back, but it tasted terrible as I didn't knew the right way to prepare. Such a simple recipe with simple ingredients can go wrong if you don't prepare in the right way๐Ÿ˜ฏ.
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Friday, November 24, 2017

Pakoda kuzhambu recipe, with coconut milk

Pakoda kuzhambu, flavourful south Indian gravy with coconut milk as base and deep fried pakodas cooked soft in the gravy.
I saw this pakoda kuzhambu in a Tv show and really it was tempting. Only the ingredients in the recipe was known and not the exact measurements. Still went ahead and tried which turned out fingerlicking good.
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Wednesday, November 22, 2017

Butternut pumpkin soup recipe

Butternut pumpkin is found often in Fairprice and it resembles more like the round regular yellow pumpkin, only that, butternut pumpkin looks really smooth and the shape is also very different. It is said that this is a fruit rather vegetable. Very nutritious and the texture when cooked as soup is really smooth. No wonder they named it butternut pumpkin. This is also known as butternut squash.  I got this in Fairprice during my last weekly visit and was thinking to try soup. I have few pieces saved to try in sambar as well. These are from Australia and I am thinking to replace china round pumpkin with this, if it's good in Sambar. I like our Indian yellow pumpkin more than the China pumpkin texture, taste and flavour wise. But not all the time I buy from little India.
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Monday, November 20, 2017

Curry leaves mint coriander chutney recipe

Curry leaves mint coriander chutney
A chutney with all three most loved green curry leaves, mint and coriander that we all have in stock. You can keep curry leaves as fixed ingredient and use either coriander or mint alone too. Can make without coconut.
I always love the chutneys they serve in Murugan idli kadai. Have tried a lot of times to crack the recipe for one of their chutneys but always never get the same taste and texture. Even their coriander or curry leaves/ mint chutney is so delicious and balanced in taste, that we can eat their chutneys as such. No taste will be too much dominating. I haven't attempted to make their green chutneys, so thought of giving it a try. I have tried this chutney with small variations, but my result is not always the same. But every time, it turns tasty, that's enough right๐Ÿ˜‰.
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Friday, November 17, 2017

Milagu kashayam recipe home remedy

Milagu kashayam recipe
Milagu kashayam is a perfect home remedy for common cold and it's symptoms like fever, body pain, cough etc. With full video and step by step pictures.
Mom calls it milagu karukku kashayam. Sugar is caramelized (lmost burnt) and used in this kashayam. May be that's why the name karukku. Black pepper and cumin seeds are roasted until it crackles. Later powdered and boiled to make kashayam. I remember having this as a child, but always been forced to have this. Even though it's not that bad, when it's called as 'marundhu' (medicine) or kashayam, it's really allergic as a kid, right ๐Ÿ˜œmilagu-kashayam
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Tuesday, November 14, 2017

Khara pongal recipe hotel style

Khara pongal or ghee pongal made in restaurant/ hotel style with whole black pepper, cumin, green chilli, ginger and cashew nuts. Flavoured with asafoetida and curry leaves.
Mom makes pongal this way only from the day I know. I love both ven pongal and this version of pongal made with turmeric. Most of the hotels serve this type of pongal. That is they cook pepper, cumin and all together.
In hotels and in some households, they add half vanaspati or oil too, which gives a unique flavour that I like. But usually in our family, elders call it cheap to add vanaspati or oil and shout if the ladies adulterate the ghee pongal with oil or vanaspati. Somehow I love the flavour a lot.
In pongal, the texture is so important which I always struggle to get it right. I keep wondering why my pongal turn out dry instead of the moist juicy pongal. Then realised if dal is added more, it turns out dry. The rice also plays a main role, new rice variety doesn’t require much water while aged rice will take up more water.
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Sunday, November 12, 2017

Zaffron banana leaf Singapore restaurant review

Zafforn banana leaf is an Indian restaurant (Chettinad cuisine mainly) in partnership with Dr, Chef Damu, in Singapore at west, Jurong point. I was told that chef Damu himself curated the concept and recipes, that is having authentic dishes, adjusted to suit the local taste buds as well.
At Singapore we don’t miss eating Indian food outside as there is a whole lot of restaurants. Most of the Indian restaurants located in Little India, but throughout the Island, it’s very easy to find Indian food. Even food courts have Indian food section mostly because of the Indian population in Singapore.
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Friday, November 10, 2017

Garlic cheese dosa recipe

Garlic cheese dosa is a treat for garlic lovers with crisp fried garlic sprinkled all over dosa topped with cheese. Full video and step by step pictures.
My co-sis once told about this dosa that she gets in their favorite hangout spot in Mumbai. Later she sent me a picture of the dosa too. I was asking her the name of the food stall they get this garlic cheese dosa. I searched for this dosa in Instagram and found few pictures similar to that of the one she sent me through whatsapp.
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Wednesday, November 8, 2017

Sprouts broccoli paratha recipe

Stuffed paratha with moong sprouts and broccoli cooked with spices to make it suitable for Indian tastebuds. The dough also is made spicy to make it extra delicious and tasty.
I have not used sprouts in making paratha before. This is the first time. Always thought that rolling would become a problem. But when my relative friend Indhu told about this combo of broccoli and sprouts, it sounded really healthy and I was sure I will like it since I liked broccoli paratha.
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Monday, November 6, 2017

Lemon idiyappam recipe

Lemon idiyappam
Lemon idiyappam is simplest variety made with homemade idiyappam, rice noodles. Just like lemon rice, lemon idiyappam is also a quick fix, when idiyappam is ready. You can also use store bought rice sevai.
I make lemon idiyappam when ever I make idiyappam at home, along with sweet idiyappam, when I want to keep it simple. In my childhood days, mom makes lemon sevai, using the traditional way of making from scratch. It was delicious, never knew how much effort goes in. Now a days idiyappam itself have become luxury (special), with all these readymade idiyappam flour available in stores.
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Thursday, November 2, 2017

Cauliflower rasam recipe, South Indian rasam

cauliflower-rasam-recipe 
Cauliflower rasam recipe – A flavourful and light rasam which you can drink as such as soup too. With tiny cauliflower florets in it adding great texture and flavour to the rasam.
I tasted cauliflower rasam in Komala vilas in Singapore few years back. It was flavourful and quite new flavour to me as they had used some spices which I regularly do not add in rasam. Infact I didn’t try as I know Vj would not like it. But when I got Indian cauliflower in Little India, I was so desperate to try this cauliflower rasam. Just the tempering is quite different from the regular ones I make, but that is the one which makes this rasam so different from others.Inspired after watching this video, though I was not comfortable in pressure cooking, made it my way.
I loved it so much as soup, had twice as soup. The best part is
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Tuesday, October 31, 2017

Palak peas pulao recipe, palak pulao

Palak peas pulao is a quick and healthy pulao perfect for lunch boxes, that your kids and your family would love to have it. Full video, step by step picture recipe.
I can’t believe I haven’t tried palak pulao before. Aj is a big fan of palak/ spinach. I should have tried this one before. I wanted to try it out just like my palak vegetables, but adapted partially from Tarla Dalal’s and made another version where there is no grinding of the leaves involved.
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Friday, October 27, 2017

Green apple detox juice, Green apple juice

Green apple detox juice with cucumber, spinach, ginger, lemon and coriander leaves. No added sweetener, still tastes good.
I wanted to try some detox juice with green apple for sometime now. Since I haven’t bought green apple before, it took a while for me to buy and try. I know green apple is good as a part of detox drink after I came to know through Jeyashri. Although it’s all about healthy lifestyle too, I wanted to try this as some healthy ingredients goes in. So adapted this recipe and replaced celery with the coriander and Persian cucumber with organic cucumber. Also I made it as juice than smoothie as this is the first time.
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Wednesday, October 25, 2017

Cauliflower masala milagu curry recipe

cauliflower milagu curry recipe
Cauliflower milagu curry is made with flavourful fresh ground masala, spices like black pepper, coriander seeds, red chilli, fennel seeds.
I love cauliflower a lot, as in my childhood, have never eaten this vegetable. Only after marriage I started eating and love it. Aj eats very selective veggies as side dish for his lunch and cauliflower is one of them. So after I started making for him, my weekly menu has cauliflower curry for sure. He likes it without coconut. But I really got bored of cauliflower these days, just by cooking it these many times. I just pick the cauliflower if it comes in my plate of biryani or Kurma and pass it to Aj.
One of the reason is bored of cooking it, but there’s another reason too. The cauliflower we get here is too soft when it gets cooked. It becomes mushy. The texture is so different which is why I hate. I always feel it’s so artificial. So these days I have switched to organic cauliflower or if I get, Australian cauliflower. These taste so much better and real, has texture in it. Though it costs a bomb.
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Monday, October 23, 2017

Vazhakkai roast recipe, vazhakkai tawa fry

vazhakkai-tawa-fry
Vazhakkai roast, plantain tawa fry recipe with full video, step by step pictures. This is a simple accompaniment for lunch or even can have as such.
I make vazhakkai tawa fry very often whenever I want to cook something quick as side dish for lunch. Both Vj and Aj loves this. I make this usually with my sambar powder as masala for coating. But after I made this idli podi with rice, started using it in different roasts. It turns out crispy because of rice and flavourful because of the spices that have been added in the podi.
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Friday, October 20, 2017

Inji thogayal recipe, how to make ginger thogayal

inji-thogayal-recipe
Inji thogayal recipe without coconut. Easy ginger thogayal with ginger, green chilli, urad dal and tamarind as main ingredients.
In childhood we all hate ginger and it’s same with me. But after I started cooking, I found it is really flavourful and appetizing. Be it in a simple ginger tea or in upma, poha, vadai etc. I add in all possible while tempering. I chop it really fine, that it doesn’t comes in mouth and just lends its flavour.
I have not tasted ginger thogayal right from my childhood. But after marriage, Have seen MIL make ginger thogayal few times. She makes a quick and simpler version, just by grinding ginger, green chilli, tamarind and salt. Yes that’s it and no cooking involved. Vj loves this a lot. After coming here to Singapore, I tried a ginger thogayal with coconut and involves cooking. But he told the one my MIL makes is best.
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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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