MURUKKU

Ingredients:
Rice - 2 Cups
Urad dal (Black Gram) -1/2 Cup
Jeera - 2 tbl Spoon
Sesame seeds ( Til ) - 1 tbl Spoon
Asafoetida ( Hing ) - 1/4 tea Spoon
Salt to taste
Oil to deep fry
Method:
1.Wash rice and drain, then spread it on a clean cotton cloth to dry under shadow for 4-5 hrs.
2.Dry roast the rice and urad dal separately until it turns lightly golden in color.
3.Dry grind rice and dal together into very fine powder using grinder or in the floor mill. This flour is called chakli hittu("Hittu" in kannada means dry/wet flour)
4.Take flour, add salt, hing, jeera, sesame seeds and mix well
5.Now heat 3 tbl spoon of oil, pour on the flour. Mix the flour thoroughly by adding little water at a time till you get smooth but firm dough.
6. Heat oil. Put some dough into the chakli mould, press the chakli's on a plastic sheet.
7.Gently lift one by one and drop it into the hot oil. Deep fry in medium heat till golden brown in color. Remove, cool it and store it in an airtight container.

 

Rava pongal

Ingredients :
moong dhal - 1 cup
rava            -  1 cup
oil --              50 ml
ghee - 100 gm
curry leaves - 1 sprig
chopped ginger  - 25 gm
jeera - 1tsp
pepper seeds - 1tsp

water- 8 cups
salt- as need

Method :

1. saute the moong dhal in a pan until the raw smell goes

2. make a tempering of oil, ghee, curry leaves, ginger, jeera and pepper seeds
3. Add the water to boil.
4. Now add the ground moong dhal and rava as like uppuma
5. Finish with salt and chopped coriander leaves







  

Andhra spicy pongal

sorry for not being in touch for long time. since I was hospitalised I am not able to do new posts.
But I am back again with some mouth watering tiffin recipes.

here is one of my favorite
Andhra spicy pongal

Ingredients:
Rice - 1 cup
Moong dal - 1/2 cup
Pepper seeds - 8 - grounded
Ginger - 1/2 inch - Chopped finely
Green chillies - 2 long - cut into thin circles
Curry leaves - 1 sprig
Zeera - 1 tsp
Oil - 2 tsp
Ghee - 1/2 tbsp
Salt
Water - 3 cups

Method:

• Heat the oil in a steel vessel and make a temperin g with zeera and curry leaves.
• Add ginger, chillies, pepper powder and saute.
• Now add pre-washed rice and dal mixture to this.
• Add water, salt and ghee.
• Put this  in pressure cooker and cook as you cook rice for 3 whistles.

You can do directly in Pressure Cooker/Pan also.

Serve this hot spicy pongal as it is or w/coconut chutney/pickle/rasam/chilli powder mix.

soft idly

Ingredients
Idly rice                         -2 cups
(Ponni rice if possible)
Urud dal                       -1 cup
cooked rice                   - 1/2 cup
Fenugreek seeds(Methi) -1/4 tsp
  Salt as per taste

Method:

•  Soak Idly rice and Methi together in water for about 5-6 hours.
•   Soak urud dal in water for 3 1/2 hours.
•   Drain the water from urud dal and grind it in mixiewith little water.
•   Fine grind it until the mixture is frothy. Keep aside
•   Now drain water from soaked rice and methi.
•   Grind these along with cooked rice and little water in mixie.
•   Now mix the ground items and add salt.
•   Allow it to ferment for 16 - 18 hours. 

• Add 3 tbsp gingelly oil to the batter
• pour it in the idly plates and steam nicely

CURRY LEAF CHUTNEY

Curry Leaf Chutney

Coconut oil 50 ml

Mustard 3 GMS

Black gram dal 3 GMS

Shallots- sambar onion 50 GMS

Red Chillies 4 nos.

Tamarind marble size

Curry leaves 20 sprigs

Coconut ½ no

Method

Ø Heat oil, sauté red chilles, shallots tamarind, curry leaves and coconut

Ø Grind to a smooth paste

Temper with mustard and black gram dal