Kitchen-Kollections

Murukulu is one of my favourite tea time snack. Its easy to make and the crunchy texture makes it even better. Generally fried urad dal is used to make murukulu but I used gram flour or besan and rice flour. here is the recipe

Ingredients

1 cup rice flour
1/4th cup gram flour
Salt to taste
1/4 tsp red chilli powder
2 tbs sesame seeds
1 tsp jeera or fennel seeds
3 tbs ghee
water for mixing the dough
Murukku maker
Oil for deep frying

Method

Mix all the ingredients in a bowl and make sure that the dough is soft enough to pass through the small holes of the murukku maker. Heat oil in a deep pan. Put sufficient amount of dough in the murukku maker and make concentric circles on a foil sheet. let it dry for few minutes and then carefully lift each one and deep fry in hot oil. Fry till it is golden brown in color and carefully put them on a paper towel so that oil is soaked. thats it..enjoy this tasty snack along with a hot cuppa of chai!!!!

best part is its one of the best teething snack for kids!!! try it out for sure and let me know!

Artikaya or plainly plaintain is one vegetable i used to hate when i was a child. Somehow the look was not at all apealing to me…my mother used to force me to eat it but i always used to refuse to even look at it. She is one fantastic cook..but with a kid like me..it was like hiting a stone wall..now i have better understanding of what she went through.My head spins whenever i see my son refusing to eat..well..thats another story…hmm

plaintain is good for you kids….and of course for everyone of us. Its full of rich nutrients..minerals especially magnesium. This one is a simple curry…easy to prepare. Its good for diabetes patients too as it has dals and yogurt. Try it out and let me know..I will post the pic soon…

Ingredients

Artikaya or plaintan – 1 cup cut into small pieces.
Shredded coconut – 2 tbs
Chana dal or Senagapappu – 2 tsp
Yellow lentil or Kandipappu – 2 tsp
Ginger paste – 1
Green chillies – 2 ( shallow fried)
Jeera or fennel seeds- 1 tsp
Coriandar seeds- 1 tsp
Salt to taste
Buttermilk - 1/2 cup
Coriandar leaves for garnishing
Oil

Method

Soak the dals for 1 hr. Peel plaintain and cut into small pieces. Meanwhile, add 2 cups of water in a vessel and bring into boil. Add the plaintain pieces, salt and pinch of turmeric. Cover it with a lid and let it cook for about 10 minutes.After the pieces are well cooked, drain them using a strainer and keep the pieces aside.

Grind the following into a smooth paste – Soaked dals i.e. chana dal and yellow lentil, ginger paste, jeera,coriandar, fried green chillies.
Take another deep pan and add the cooked plaintain pieces. Add the paste and mix it well for 5 min. Then add buttermilk and let cook it for 10 min. Add salt according to your taste  and add the shredded coconut. For tempering, take a small kadai or pan, add oil, 1 tsp  mustard seeds, 1/2 tsp fennel seeds  and 2 red chillies. Fry for five minutes and pour on top of the plaintain mix.

Garnish with chopped coriandar leaves and serve hot with either hot steaming rice or chapatis/tortillas.