Butter Mullu Murukku - Diwali Snacks

 

Murukku a traditional South Indian savoury snack is made in many varieties.

This spiral twisted crunchy evening snack is famous all over India and is a easy Diwali snack.

Butter Murukku is made with simple ingredients like Rice Flour and Butter.

I love making it and eating it too 

 

 

3 cups Rice Flour

4 tablespoon Butter

1 teaspoon Red Chilli Powder

1 teaspoon Ajwain

1 1/2 teaspoon Salt

1 1/2 cup + 2 teaspoons Water

Oil for deep fry

1. Add Red chilli powder, Ajwain, Salt and butter to Rice flour.(If you are using salted butter ad only 1 teaspoon salt ) Mix it well. Add water and mix it again. Check the taste, add more red chilli powder or salt according to your taste.


2. Place the star shaped nozzle in the murukku press and put a small portion of murukku dough in the murukku press. Press it to check the consistency of the dough. You should get long threads without breaks. If there are any breaks add 1-2 teaspoon of water to dough mix it again and then check.

3. Heat oil for deep fry. Now on a flat spatula, press the murukku press in a circular motion to get murukku shape and then slowly place this in hot oil. when murukku gets detached take the spatula out of oil. Turn murukku multiple times till it turns golden brown. You can make and deep fry 2-3 murukku. 


4. Cool them and store in an air tight container. Enjoy them during tea time, rainy days. 

Roasted Tomato Chutney

This chutney is one of our family favourite.  This is slightly different from the regular tomato chutney we make as a side dish for Idli / Dosa. Because in this process chutney is made with roasted tomatoes it gives a wonderful taste. Goes well with Idli , Dosa, Rice and Roti too. :) 

My MIL adds dates to this chutney. She says in Odisha , they make tomato chutney by adding dates and it is very popular there and is served in almost all weddings.  

 

4 tomatoes

1 teaspoon salt

1 teaspoon red chilli powder

2 tablespoons oil

1 teaspoon bengal gram / channa dal

1/2 teaspoon black gram / urad dal

1/4 teaspoon jeera

1/4 teaspoon mustard

1 rind curry leaves

2 teaspoons oil

1. Wash and clean the tomatoes and with a kitchen towel remove water on them. There shouldn't be any moisture on tomatoes. Heat Oil in a pan, add tomatoes. Turn these every 5 minutes so that tomatoes are roasted from all sides. You can directly roast them on stove but juices come out and fall on the stove. So, I always roast them in a pan. Roast them till the skin of tomato starts coming out from all directions. Mash these tomatoes now and add salt and red chilli powder. Mix it well and cook for 10 mins.

2. Now in a small pan, heat oil, add bengal gram, urad dal, cumin seeds and mustard. When the dals turn light brown, add curry leaves and saute for a min. Add this to the chutney. 

3. Lick your fingers!!!! 

Potato Curry Toasted Sandwich

 

Potato Curry Sandwich gives sandwich an Indian taste to the standard toasted sandwiches. I make these often for breakfast and lunch boxes. Potato curry stuffing in these sandwiches is easy to make.

Sandwiches are easy to carry and stomach filling. So, made these sandwiches when we went for a picnic during this long easter weekend.  We can have these for breakfast, lunch, as a snack and even while traveling in a car.

 

Ingredients ( Makes 20 )

20 Bread Slices White / Brown

2 - 3 tablespoons Ghee / Butter

For Potato Curry

6 Potatoes

3 Onions

1 1/2 cup Green Peas

1 1/4 teaspoon Salt

1/4 teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

 1 1/2 teaspoon Coriander Powder 

2 teaspoon Oil

1. Potato Curry : Boil potatoes in pressure cooker for 3 whistles. Let it cool and remove the skin. Finely chop onions. Heat a pan with oil, add onion, saute till onion turns translucent. Add green peas (I used frozen green peas), salt, turmeric powder, red chilli powder, coriander powder.

2. Mash potato. Add this to pan, fry for 10 mins. 

3. Toasted Sandwich :  Cut bread diagonally.  Heat a pan, melt ghee. Apply ghee on one side bread, keep it on the pan.  Toast it for a min.

4. Flip it upside down, apply ghee on the other side, toast it for a min. Repeat the same for all the bread slices.

5. Put 2 teaspoons of potato curry on a bread slice , spread it all over and cover it with another bread slice. Do the same thing for all pieces.
6. Kids will love it .  

Vanilla Chocolate Milkshake - Summer Coolers

The best and the easiest milkshake you can ever try and taste. With just three ingredients and 10mins to make nothing can be more easier and tastier than this. People of any age group love this milkshake. Last time when I made this for 10 kids they liked it so much they asked me for one more glass of this milkshake. I made it again with pleasure:) 

 

Ingredients ( Makes 4 Glasses)

4 Scoops Vanilla Ice Cream

4 Scoops Chocolate Ice Cream

3 cups Cold Milk

4 teaspoons Chocolate Syrup (optional)

1. Add vanilla and chocolate ice creams to a processor. (I added 8 scoops of Vanilla Chocolate Ice cream). Add milk. 

2. Process it in pulse mode for 8-10 mins. (or until it is frothy). Pour chocolate syrup (I used store bought chocolate syrup) inside the glass in a pattern. Pour milkshake in it.

3. Easy isn't it. Enjoy the yummy Vanilla chocolate Ice cream.

  

 

Paneer Pasanda - Paneer Recipes

 

 Paneer Pasanda - The name pasanda itself suggests that it everyone's favorite Paneer recipe. Paneer Pasanda gravy cooked with Cashew nuts, onion , Curd and Indian masalas has rich flavour and is mouth watering.  

Ingredients

For the Tikkis

1 1/2 cup Paneer Cubes

2 Green Chillies

2 tablespoon Maida / All purpose flour

1/4 teaspoon Black Pepper Power

1/2 teaspoon Salt

3 tablespoons Bread Crumbs

2 tablespoons Oil

For the Gravy

2 Onions

15 Cashews

2 Cinnamon Sticks

4 Cardamom

2 Bay Leaves 

2 cloves

1 teaspoon Ginger Paste

1 teaspoon Red Chilli Powder

1/2 teaspoon Garam Masala Powder

1 cup Curd

1 teaspoon Salt 

2 tabespoon Ghee

2 tablespoon Oil

1. For the Tikkis :  Finely slice green chillies. Boil Paneer for 10 mins., discard water an mash paneer. Add green chillies, salt, pepper powder, maida to paneer. Mix it well and divide that into 6 portions. Flatten each portion an make a tikki shape. Roll each tikki in bread crumbs in such a way that each tikki is evenly coated.  

2. Heat oil on a flat pan. Cook tikkis on both sides till golden brown.

3. For the Gravy :  Slice Onions. Heat Oil in a pan, add Bay leaves, cardamom, cinnamon sticks and cloves. When they start turning light brown, a cashews and fry till cashews turn golden brown. Add  Onions, saute till translucent. Grind to make a smooth paste.

4. Heat the pan again with Ghee. Add Onion paste to it. Add all powders, salt and curd, mix it well, cook it for 15 mins., stirring every 5 mins. or till the oil seperates from gravy. Add 1/2 cup of water an bring to boil. 

5. For Serving : Place tikkis on a plate, pour hot gravy on it. Garnish it with coriander.

6. Enjoy Paneer Pasanda with Roti or Naan