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Wednesday, June 25, 2014

PAASIPARUPPU MURUKKU - MOONGDAL MURUKKU / MOONG DAL CHAKLI / EASY SNACKS RECIPES

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Today’s recipe is a crispy, crunchy savory snack Murukku. It is very popular in every Indian household. It can be prepared by various different methods. 
Moongdal Chakli / Murukku is an easy and absolutely flavorful snack and it tastes pretty crispy and munchy.  We know moong dal is rich in proteins and is good for health. I tried it out last week and the..result was delicious.  
Lets see the easy recipe..!
Ingredients:
·       Moong dal                - ½ cup
·       Rice flour                 - 2 cup
·       Sesame seeds         - 1 tsp
·       Cumin                     - 1 tsp
·       Ajwain                     - ½ tsp
·       Butter                      - 1 tbsp
·       Salt to taste
·       Oil to deep  fry
Method:
1.     Heat a frypan.
2.     Dry roast the moong dal in low flame for 3 to 5 mins or until the dal lets out nice fragrance.
3.     Turn off flame and allow to cool completely.
4.     Add it to blender and grind to smooth pwd.
5.     Sieve the moong dal flour to ensure no lumps are found.
6.     Take rice floor in a mixing bowl.
7.     Add the moongdal flour to it.
8.     To it add salt, sesame, cumin, ajwain, butter and mix well.
9.     Add water little by little and knead it to smooth soft dough.
10.  Cover and let it rest for 5 mins.
11.  Grease the murukku press / mould with oil.
12.  I have used thenkuzhal acchu, you can also use star acchu or acchu with 3 holes to prepare this murukku.
Stuff the dough inside the mould.
13.  Heat oil in a kadai.
14.  Press the murukkus on oil greased ladle or ziplock cover and keep ready.
15.  Once the oil is hot enough, ( you can check this by adding a small piece of dough into the oil, if it raises immediately to the top of the oil with sizzling sound, then the oil is ready) drop the murukkus gently.
16.  Deep fry until the murukkus are cooked on both sides and turns crispy and golden color.
17.  Remove it from oil and drain it in kitchen towel.
18.  Crispy, delicious Moongdal Murukku is ready to be enjoyed.
19.  Store it in an airtight container for longer shelf-life..!
20.  It can ideally be munched on with hot cup of tea and with your favorite movie to watch on..:)
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Tuesday, June 24, 2014

SPICY ROAST POTATOES / ALOO ROAST / URULAI ROAST RECIPE / STEP BY STEP

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Potatoes are a staple food all throughout India. In this post, I will share you a really simple way to literally spice up your regular old potatoes.  
This recipe is quick and easy to prepare and serve the purpose of a spicy side dish.  In this recipe the potato slices are tossed and roasted in aromatic Indian spices, till a crispy crust is formed and then its garnished with fresh coriander leaves. 
I usually prepare this potato roast for lunch box and it compliments...curd rice or sambar rice very well.
This easy and tasty potato roast can be served as an accompaniment for rice dishes as well as with rotis. 
So go ahead and do try this aromatic and spicy roasted potatoes recipe.
Ingredients:
·         Potatoes                  - 2
·         Oil                            - 2 tbsp
·         Mustard                    - ¼ tsp
·         Cumin                      - ½ tsp
·         Split urad dal            - ½ tsp
·         Curry leaves             - 5 to7
·         Hing                         - a pinch
·         Red chilly                 - 1
·         Onion                       - 1
·         Tomato                    -1
·         Turmeric pwd            - ¼ tsp
·         Red chilly pwd          -1 tsp
·         Coriander pwd          -1 ½ tsp
·         Chopped coriander leaves
·         Salt to taste
Method:
1.     Wash and peel off the skin of potatoes.
2.     Slice them into small pieces.
3.     Chop onion, tomato and keep ready.
4.     In a pan, heat oil.
5.     Add the seasonings, mustard, cumin,split urad dal, curry leaves, hing and red chilly.
6.     Wait to splutter.
7.     Add sliced onions.
8.     Saute till onion turn transculent.
9.     Add tomato pieces and cook for a minute.
10.  Now add the turmeric pwd, red chilly pwd, coriander pwd and salt.
11.  Fry on a slow flame for few seconds.
12.  Add ½ cup of water and allow to cook.
13.  Once the masala attains thick gravy, add the chopped potato.
14.  Stir fry well until the potatoes are well covered with the masala. (approx 2 mins)
15.  Add 1 cup of water and cook covered in medium flame.
16.  Once the potatoes are done, fry on a slow flame till potatoes get roasted.
17.  Turn off flame.
18.  Garnish with freshly chopped mint and coriander leaves.

19.  Spicy Potato Roast is now ready to be served.
20.  It tastes yummy as a side dish for rice or rotis.
21.  I served Aloo roast along with Curd rice /Bagalabath. Indeed it tasted heavenly for this hot summer season.
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