7 cup cake

INGREDIENTS

Gram /Besan flour - 1 cup
Sugar - 2cups
Ghee- 2 cups
Coconut - 1 cup
Milk-1 cup

METHOD

1) Add all the above ingredients in a heavy bottom pan and mix it all up without any lumps
2) Stir it all up for about 15 to 20 mins until the mixture get thickened
3) Once the mixture is gets together as a ball u can switch off the heat and mix it for some more time
4) grease a flat tray with ghee and pour the contents into the tray and flatten up evenly with a spatula
5) Let it cool for few mins. before it cools down completely make pieces with a greased knife.
6) enjoy the sweet when it cools down......

Ribbon Pakoda

INGREDIENTS

Rice Flour - 2 cups
Gram/Besan Flour- 1 cup (i take a mix of dalia powder (pottukadalai maavu) and gram flour)
Salt - to taste
Hing - a pinch
Butter - 3 tbsp

METHOD

1) Mix all the above ingredients in a mixing bowl add some water to make it into a dough.
2) Oil the murukku press with your ribbon pakoda disc and then add the dough in it
3) Heat Oil in the kadai then press your murukku in hot oil. Keep the heat in medium we have to take the ribbon pakoda's in golden brown colour.

Enjoy the ribbon pakoda's..............

Rasa Bonda/Vada

Rasa Bonda/Vada hails from Southern part of India. Vada is actually prepared both in toor dhal and Urad dhal. Today i am giving you the recipe of Bonda's made of Urad dhal. Ok you will wonder why i am mentioning Vada/Bonda. Vada's are supposed to be in donuts shape with a hole in the middle. Bonda are circular without any hole. I am trying to get the donut shape right. This time i dint get it so made bonda's. So its a Rasa Bonda recipe... Shape does'nt matter its the taste that matters a lot... he he... :)

Bonda's or vada's can be had as such but when we add it with curds and rasam it enhances the taste. Now i remember the Ratatouille movie where the rat explains how it tastes when we eat two things together.. Ok and one more reason why vada's are soaked is in early days old people who dont have teeth cant eat all these tasty food. so if it is soaked in rasam or curd it will be easy for the elders to chew. i remember my grandpa who used to eat murukku soaked in rasam.. Miss you thatha...

INGREDIENTS

For the Bonda/Vada
Urad Dal - 1cup
Rice - 2tbsp
Salt - 2tsp
Pepper- 1tsp
Oil- to fry

For the Rasam
Tomato - 1
Tamarind Juice- 1/2 cup (if paste take 1tbsp)
Rasam Powder - 2tbsp
Turmeric Powder-1tsp
Jeera and Pepper -2tsp(Freshly ground)
Hing - for flavor
Salt to taste
Coriander - 1tbsp (chopped Finely)
Ghee - 1tbsp for seasoning
Curry leaves - few
Mustard and Jeera- each 1tsp for seasoning


METHOD

1. Soak the Urad dal and Rice seperately for 3hrs. Grind it into a fine paste seperately without adding much water. The batter must be thick. Add some salt and crushed pepper and set the batter aside.
2. Heat Oil in the frying pan and make the Bondas. to get the round shape u have pinch the batter into the oil.
3. Put the Bondas in Hot Rasam and serve it hot.. Perfect snack on cold and windy evening

Now for the Rasam recipe.... Guess all South Indians make rasam almost everyday.. So it should be easy but still i will go ahead and give the recipe for those who dont know ....

1. In a vessel take the tamarind extract approx 1/2 cup then add chopped tomatoes and turmeric powder, salt and Rasam powder and let it boil.
2. The tamarind water must reduce in quantity then add some more water if you want you can add toor dhal also.
3. Add the powdered jeera and pepper adjust the salt according to taste. Add some hing as well.
4. Let it boil really well. then prepare the seasoning in ghee with mustard, jeera and curry leaves.
5. Now the rasam is ready. It goes well with rice and ofcourse now with Bondas i made.... he he...Eat your hot and spicy Rasa bonda
   

Gobi/Cauliflower Manchurian

My all time favourite..... recently i had this at an indian restaurant here on my cousin's son b'day party.... wow it was fabulous.... After researching in many blogs for this recipe i put everything togeather to get my taste right....

INGREDIENTS

For chilli gobi/cauliflower

Cauliflower - 1 head (florets seperated medium sized)
Oil for frying
For the batter
Rice flour - 3/4 cup
All Purpose flour-1/4 cup (u can take corn flour along with this but both mixed to get 1/4 cup)
Red chilli Powder - 1tbsp
Garam Masala powder-1tbsp
Coriander pwdr-1/2tbsp
Salt to taste
Ginger Garlic paste - 1tbsp


For the manchurian

Onions- 1/2 (sliced thin length wise)
Green Pepper - 1/2 (sliced thin length wise)
Garlic - 1tbsp (chopped finely)
Red chilli powder - 1tsp
Soy Sauce - 2tbsp
Salt
Spring Onion- 2tbsp (chopped Finely)

METHOD

1. In a mixing bowl, prepare the batter with the given ingredients.
2. In a microwave safe bowl place the cauliflower florets along with some water and microwave for 1 min.
3. Now In a frying pan heat the oil. Once the oil is hot dip the cauliflower in the batter and fry them.
4. Your chilli gobi is ready...
5. You can simply serve it like this with some chopped onions and squeeze some lemon juice garnish with chopped spring onions.

Now for the Manchurian

1. Skip the 5th step in the above and continue with the manchurian. Heat the pan add a lil oil, throw in the onions and green pepper and saute for a couple of mins
2. Now add the red chilli powder and soy sauce and little salt.
3. Finally add the fried florets into this and give it a stir and leave in low flame for few mins
4. Garnish with chopped spring onions and serve hot.

Mexican Rice Bol

Whenever we plan to eat outside one of the option is Chipotle' bcoz u get vegetarian burrito rice bol there.... i used to drool over it so much..... Always wanted to try it at home and finally it happened yesterday..... hey not bad it came very close to chipotle' rice bol ... i was so happy that i ate most of it.. he he ... It is not time consuming u can prepare this in no time if you have all the required ingredients in your pantry.....

INGREDIENTS

Cooked Rice - 1 cup
Baked Black Beans - 1cup (use the canned ones)
Salsa - 1/2 cup (i used medium salsa)
Green Pepper - 1/4cup (cut length wise)
Onions-1/4cup (cut length wise)
Lettuce-1/4cup (cut length wise) i used cabbage instead
Cilantro- 1/4 cup (finely chopped)
Sour cream - 1/2 cup (Optional but it adds to the taste)
Cheese - 1/2 cup (grated)

METHOD

1. Heat a pan and add 1 tbsp olive oil and saute the onions. keep the flame in high and then add the pepper and lettuce one after the other and saute for a couple of mins and switch of the fire.
2. Its all about layering the ingredients now. So take your microwave safe bowl. First add the rice, then top it with the beans
3. Now add the sauted veggies and add the salsa on top of the veggies.
4. Top it with sour cream and cheese and micro wave this for 45 sec.
5. Garnish with Cilantro and serve it for your loved ones.

PS. When you layer the above in a tortilla u have your vegetarian burrito..... :) This picture shows the layering clearly

Methi Aloo and Chana dal pulao

This recipe is inspired from Ramya Bala of ramya cook's.. This is one of those fabulous recipe from her kitchen.... i tried to reproduce the same with my taste and what i had at home .... So here goes the recipe...

INGREDIENTS

Basmati Rice-2cups
Methi Leaves-1 bunch(cleaned and chopped)
Chana dal - 1cup(soaked overnite i used the kala/black chana)
Potato - 2nos
Onion- 1 big (finely chopped)
Tomatoes- 2 (chopped)
Fennel seeds-1tsp
Cinnamon- 1stick
cardamom-1
clove -4
bay leaves-2-3
Green chilli-4
Ginger Garlic Paste - 1tbsp
Red chilli pwdr-1tbsp
Coriander Pwdr-1tsp
Jeera pwdr-1tsp
Garam masala pwdr-1tbsp
Turmeric-1tbsp
Salt to taste
Oil-1tbsp
Butter - 1tbsp

METHOD

1. Soak 2 cups of Basmati Rice for 30 mins
2. Heat oil in the pan. Season with fennel seeds, cinnamon sticks, cardamom, cloves and bay leaves.
3. Take a couple of mins and add the green chilli and ginger garlic paste. Wait for sometime until the raw smell of garlic leaves
4. Now add the onions and saute until they turn soft. Add tomatoes and lil salt and saute for couple of more mins. Now add all the powders listed above and give a nice stir.
5. After 2 mins add the methi leaves and saute for around 5 mns and close the lid. This process helps to take away the bitter taste in methi leaves.
6. Now add the potatoes, chana dal, salt and give a quick stir.
7. Now add the rice. If you are using a electric rice cooker transfer contents to the vessel and cook until rice is done.
8. Garnish with coriander leaves and serve it with Onion Raita...

Beetroot chutney

This is one simple dish that can be prepared in very less time.... Always chutneys are helping hand when i feel tired and dint feel like cooking..... i just make a chutney/rasam and the dinner is done along with rice.... This is one such chutney which has the goodness of beetroot...

This vegetable purifies the blood and has anti-carcinogenic properties. Research shows it boosts the body’s natural defenses in the liver, regenerating immune cells. Beetroot is also good for heart and helps reduce high Blood pressure.

INGREDIENTS

Beetroot- 1 cup (grated)
Coconut- 3/4cup(grated)
Red chilli - 4
Oil - 1tbsp
Tamarind - 1/4tsp paste or a pinch
Mustard seeds-1tsp
Urad dal-1 tsp
Asafoetida - 1tsp
Salt to taste

METHOD

1. Heat 1/2tbsp oil in a pan add the red chilli, Coconut, tamarind and saute for a couple of minutes and then add the beetroot and saute until the vegetable is cooked. Take it off the fire and let it cool.
2. Grind the above
3. Heat 1/2 tbsp oil and prepare the seasoning with mustard, urad, asafoetida and add it to the ground chutney.
4. Serve with Hot Rice.

Nutritious Oats Porridge

When you say oats you can hear children running far away. But they don't know that Oats are an excellent source of iron, dietary fiber and thiamin. They also contain antioxidants that are believed to protect the circulatory system from diseases such as arteriosclerosis, which affects the arterial blood vessel.
Did you know that oats are very good for pregnant women and breast feeding mommies. Oats help in better milk secretion. I was given this porridge twice a day when i was feeding my daughter. It is simple to prepare and great for breakfast.

INGREDIENTS

For the Porridge Powder - You can store this powder for upto a month
Oats - 4 cup
Almonds -1cup
Cashews - 1cup
Cardamom- 4tbsp (powdered)
Clarified Butter-1tsp

For the Porridge
Milk-1 glass
Sugar- 2tbsp
Porridge Powder- 2tbsp

METHOD

For the Porridge Powder

1. Fry the almonds and cashews using a 1tsp ghee (clarified butter) until golden brown. Set this aside
2. Now fry the oats in a low flame for 2 mins. Until the oats become light.
3. Let everything cool. Then grind all of them in the mixer until they become coarse and powdered.
4. Now add the cardamom powder to this and mix well.

For the Porridge

1. Take 1 glass of milk add 2 tbsp of the powder and bring it to boil in a vessel while stirring.
2. Leave for 2 mins on flame. Stir occasionally so that they dont form lumps.
3. Add 2 tbsp sugar to this and serve hot.

Vegetable Korma

The korma (sometimes spelt kormaa, qorma, khorma, or kurma) is a mild, pale, creamy, curry dish originating in South Asia^[1] and can be made with yoghurt, cream, nut and seed pastes or coconut milk. ^[1] Both vegetarian and non-vegetarian kormas exist.

(Source:Wikipedia)

As mentioned there are different versions of korma and all of them are unique in their own way. Here i would like to share the recipe of mixed vegetables cooked in onion, cashew and yoghurt sauce. We can make this korma as rich as possible. This can be the best choice of gravy when it comes to party's. I made this on my daughter's birthday party and it was a big hit. So now for the recipe

INGREDIENTS

Mixed Vegetables - 2 cups ( I used Carrots, Beans, Cauliflower, Peas, Green Pepper, Potato)
Red Onion - 2 (Big)
Tomatoes- 2 (Medium)
Cashews- a handful (the more u add the richer the gravy is)
Ginger - 1tbsp (chopped finely)
Garlic - 1tbsp (chopped Finely)
Green Chillies- 4 (chopped finely)
Yogurt/Evaporated Milk- 1 cup
Cinnamon Stick- 1 Inch
Cardamom-3
Cloves-5
Black Pepper-5
Bay leaves-3 to 4
Cumin Powder-1tsp
Coriander Powder-1tsp
Chilli powder-1tsp
Turmeric - 1tsp
Coriander leaves- 1/4 cup chopped

METHOD

1. Heat a little oil in pan. saute cinnamon, cardamom, cloves, black pepper, bay leaves.
2. Add Ginger Garlic, green chillies, cashews, chopped onions and saute for 4 to 5 mins. add some salt it helps the onions cook better.
3. Let this cool and then blend it into a fine paste.
4. Transfer the paste into the pan and saute for a min.... add the coriander powder, cumin powder, chilli powder, turmeric .. add some water to get gravy consistency.
5. Now add the yogurt/evaporated milk to this mixture.
6. Simultaneously pressure cook or microwave the vegetables along with some salt
7. Add the cooked vegetables to the gravy bring it to boil.
8. Finally garnish with chopped coriander leaves.
9. Serve hot with rotis, parathas, or rice.
   

Macaroni

Making Macaroni keeping in mind both indian and american style is a big task... this is one Indo-American method which i make at home frequently.....

INGREDIENTS

Macaroni-1/2lb
Pasta Sauce-1cup (i used prego chunky fresh sauce)
Peppers-thinly Sliced
Onions-1 chopped finely
Garlic- 3 pods chopped finely
Carrots- 1 diced
Ground pepper-2 tbsp
Red chilli powder-1tbsp
Cheese- 1 cup(grated)
Coriander leaves- chopped finely
Salt

METHOD

1. Boil the macaroni in water until tender and soft. Drain the water and keep it aside
2. Take a pan and heat 1 tbsp oil. Saute Onions and garlic until they are soft.
3. Add the chopped peppers, carrots salt and red chilli powder and saute for few mins.
4. Then add the pasta sauce and some water to get the right sauce consistency. Boil it for few more mins.
5. Now set the microwavable plate and put the boiled macaroni first. Top it with the sauce completely then top it with cheese and sprinkle the ground pepper .
6. Microwave the above for a min until the grated cheese melts.
7. Garnish with finely chopped coriander and serve hot.

Veg Clear Soup

It was Rainy yesterday ..... wanted to have something spice and hot.... so i made this veg clear soup.... its a very simple recipe...... Spice up your evening with this soup

INGREDIENTS

Carrot - 1 Cut in round thin slices
Broccoli- 1/4 cup a handful of florets
Beans- 1/4 cup few chopped into small pieces
Peppers- 1/4 cup thinly sliced( i used Red Orange and Yellow sweet peppers)
Celery- 1/4 cup(Diced)
Clove- 2 nos
Spring Onion- few Chopped finely
Pepper corn-Ground freshly 1tbsp
Salt

METHOD

1. Bring 1 quart water to boil add all the chopped vegetables, cloves and bring it to boil.
2. Once the vegetables are cooked add the ground pepper,salt and garnish with spring onions.
3. Serve Hot.

Strawberry Lemonade

It was very gloomy today and i was just browsing for something nice and attractive and came across strawberry lemonade in some blog. It is a very simple yet attractive recipe. i checked my refrigerator and wow!!! i had fresh strawberries and lemon then what am i waiting for ??? This is how i made yummy strawberry lemonade..

INGREDIENTS

Strawberry - 1cup chopped
Lemon juice - 4tbsp
Honey/Sugar - 2-3 tbsp

METHOD

1. Bring the strawberries, sugar/honey in a blender and blend well. If you want only the juice extract the pulp using a filter.
2. Add the lemon juice and stir well.
3. Serve it chilled in your glass ware.

BisibeleBath

Back in India we have a Tradition of inviting newly married couple for a feast. So whenever someone is invited for a feast we kids are so happy because we know what will be on menu. It will be bisibelebath, carrot payasam, Appalam, Curd Raita, Rasam with some sweet.... Oh my god we go crazy for this menu...;-) i remember my granny used to make Bisibelebath and Carrot payasam in the biggest vessel still it was'nt always enough we used to crave for more :) Now when i think about those good old days it seems so funny... you know what we used to make my mom measure the payasam in the laddle for everyone 3 or 4 laddles per serving..... he he....
Ok lets get on with the recipe.....
INGREDIENTS

Rice - 200gms
Toor dhal - 100gms
Tamarind Juice - 200ml
Mixed Vegetable- 1 cup (Carrots, beans, potato, Brinjal, drumstick, peas...)
Salt

For Seasoning

Mustard- 1tbsp
Curry leaves- few
Cashews - 10-15
For BisiBeleBath Powder

Channa dal-2 tbsp heaped
Urad dal-1 tbsp heaped
Coriander seeds - 1/4 cup
Dry coconut - 1/4 cup grated (I usually make it into 1 inch pieces)
Fenugreek seeds - 1tsp
Pepper corns - 1tsp
Cinnamom - 2-3 pieces
Cloves- 5-6
Dry red chillies - 10
Curry leaves -few

METHOD

1. Pressure cook Rice and toor dhal with 1 litre water i add 3 cups of water for every 1 cup of rice.
2. Now take a deep frying pan add a tsp of ghee and fry the above ingredients. If you are planning to store it do not add ghee or oil.
3. Grind the fried ingredients into a fine powder.
4. Microwave the mixed veggies for 4 to 5mns until they are cooked.
5. In a wide vessel take the tamarind juice add some turmeric powder, asafoetida powder, BBB powder, mixed vegetables and salt and bring everything to boil till the raw smell of tamarind goes away.
6. To this mix add the rice and toor dhal and blend well. Add a little water to adjust the consistency of Bisibelebath. Unlike regular rice this should be in a thick porridge consistency.
7. Prepare the seasoning with some ghee , mustard, curry leaves, cashews and serve hot...

Okra/Bhindi/lady's finger Masala

Sorry took a break from blogging..... not too long though.... The other day i was surfing for bhindi masala and came across this wonderful gravy in some blog.... Before i cud forget the recipe here goes the rich and tasty bhindi masala....

INGREDIENTS

Okra- 1lb
Red Onion - 1
Tomato - 2 Diced
Cashews- 8
Khus Khus- 1tbsp
Green chilli - 1
Saunf - 1tsp
Jeera - 1tsp
Coriander powder- 1tbsp
Red chilli Powder - 1tbsp
Garam Masala Powder - 1tbsp
Butter - 1tbsp

METHOD

1. Clean and Cut the okra length wise (1inch). In a deep frying pan add a little oil and fry the okra until they are tender and cooked. Keep it aside in a paper towel.
2. Now grind the onions cashews and khus khus into a thick paste.
3. Take some butter in the pan and spluttter saunf and jeera and then add a slit green chilli. Now add the ground paste and fry for 5mns or until the raw smell of onion leaves.
4. Then add the diced tomatoes and fry for some time until the oil leaves the sides
5. Add all the coriander, chilli, garam masala powders and stir well for a couple of mins
6. Now add the fried okra to this gravy. Add some water to match ur consistency for the gravy...
7. Garnish with some chopped coriander leaves and serve with roti's or chappati's..

Ivy Gourd/Tindora/Dondakai/Kovakkai Pepper curry

Ivy gourd is a good source of several micronutrients, including vitamins A and C. In India, ivy gourd is often recommended to diabetics due to its low glycemic index and its possible ability to help regular blood glucose. So lets all start eating Ivy Gourd for the natural goodness it has. Here goes a south indian style of making Ivy Gourd curry.

INGREDIENTS

Ivy gourd/Tindora- 1 lb
Red Onion - 1 Medium sized
Mustard seeds-1tsp
Jeera-1tsp
Turmeric Powder-1tsp
Red chilli powder-1tsp
Green chilli-2nos
Coriander Powder-1tsp
Pepper powder-1tbsp
Oil
Salt to taste

METHOD

• Cut the Ivy Gourd into 4 pieces length wise. Cut the onions also in length wise.
• Heat Oil in the pan and splutter mustard, jerra. then add the green chillies and curry leaves.
• Add the Onions and fry till they turn transparent. then add the ivy gourd and saute for sometime. close the lid and let it cook for 10mns
• Then add the turmeric/Coriander/chilli powder and mix well. Again close the lid and cook for 10mns
• Finally add the crused pepper powder and salt to the vegetable and mix well. Leave on fire for 5 more mns.
• Now Your Tindora is ready to Serve with Hot Rice/Jeera Rice/Roti.

Brown Banana Cake

Bananas are rich in carbohydrates, phosphorus, potassium and vitamins A and C. Containing three natural sugars - sucrose, fructose and glucose combined with fiber, a banana gives an instant, sustained and substantial boost of energy. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Ripe bananas usually go to garbage coz no one likes the mushy banana. But today am going to tell u how to make a delecious cake out of a mushy banana. Here goes the recipe

INGREDIENTS

Ripe Bananas-3

All Purpose flour-1 1/4cup

Sugar-3/4 cup

Brown Sugar-1/2cup

Baking Powder-1tsp

Baking Soda0-1tsp

Salt - a pinch

Egg - 1

Cinnamon powder-1tbsp(optional)

Butter- 1/2cup

METHOD

• Preheat the oven to 375 degrees.
  
• In a mixing bowl mash the ripe bananas well. then add the egg and 1/2 cup melted butter and mix well.
• Now In another mixing bowl bring all the dry ingredients. All purpose flour, baking soda, baking powder and salt
• Now stir in the dry ingredients to the banana mix and stir in everything well. Add the brown sugar and white sugar and mix well.
• In the baking tray brush some butter and dust some flour and pour in the cake mix.
• Bake for 30 mins or until your toothpick comes clean in the middle of the cake.
• Your banana cake is ready pour the same batter in muffin cups and u have banana muffins for your childrens evening snack.
  

Thayir /Dhahi Vada

Dahi vada (also known as thayir vada in Tamil, Mosurambadai in kannada and perugu gari in Telugu) is an Indian chaat, prepared by soaking vadas in thick yogurt (dahi). This recipe is an entry to Srilekha's "Me and my Kitchen EFM Theme-Savouries".

INGREDIENTS

Urad Dal - 1cup
Rice - 2tbsp
Salt - a pinch
Pepper- 1tsp
Coriander- chopped finely
Boondi- little
Carrot - Grated
Chaat Masala- a little
Oil- to fry


METHOD

1. Soak the Urad dal and Rice seperately for 3hrs. Grind it into a fine paste seperately without adding much water. The batter must be thick. Add some salt and crushed pepper and set the batter aside.
2. In a bowl mix yoghurt, salt, chopped corianders, chopped ginger and set aside.
3. Heat Oil in the frying pan and make the vadas. to get the round shape u have pinch the batter into the oil.
4. Put the fried vada into water. leave it for 2 or 3mns and then add it into the yoghurt.
5. The vada's should be soaked for atleast 2hrs before serving.
6. Before seving garnish it with grated carrots, chopped coriander and some chaat masala. Serve it chilled.

Puran Poli

Poli is a dessert served during auspicious occasions and during important festivals such as Ugadi, Sankranti. Although it resembles a roti, a Poli is actually very different. The making of the Poli begins with preparing the stuffing, which may be one of three traditional options:

1. Tenkai poornam/Kaayi Holige
   
2. Parappu poornam or Hoorna Holige
3. Variation of above: Sometimes, especially in Maharashtra, powdered white sugar is used instead of jaggery in making the puran. In this case,the suffing is made using boiled lentils instead of the coconut.

(Source:Wikipedia)

The recipe here is in maharashtrian style using boiled chana dal and white sugar.. I used a little coconut also in my poli.

INGREDIENTS

Chana dal - 1cup
Coconut-2tbsp(optional)
Sugar - 2cups
Maida /All Purpose Flour - 1cup
Salt - a pinch
Oil - 3tbsp
Ghee - 1/4cup
Cardamom- 5

METHOD

1. Knead the maida adding a pinch of salt, turmeric powder,1tbsp of oil and water as we do for our Roti's. Aplly some oil on top of the kneaded dough and set aside for an hour.
2. Pressure cook the chana dal. Once done drain the water and grind the chana dal in a mixer along with cardamom. (first grind the cardamom with some sugar then add the chana and grind for 3 to 4seconds)
3. In a heavy bottom pan add the sugar and the ground paste and mix it all. Once the puran is set take it off the fire. (the puran should also be in the dough consistency. u should be able to make balls out of it without sticking in your hand)
4. Make equal no of balls with the maida dough and the puran. both the balls should be of equal size.
5. Now roll the maida ball into a small roti place the puran inside and cover it with the maida dough completelly. now flatten it with your hand and dust with some maida and roll it slowly and evenly to make sure puran doesnt come out.
6. Toast it till golden colour on the tava on both sides with some ghee.
7. Serve hot brushing with some more ghee nothing can beat this taste.

Mullu Murukku

Murukku is a south indian snack. Golden crispy murukku is known as chakli in kannada and marathi. Though i dint get the perfect shape it still tasted delicious. This is a very easy method of making murukku's. Thanks to Priya who gave the measurements for this easy method. This recipe is an entry for Srilekha's "Me and My Kitchen-EFM Theme Savouries"

INGREDIENTS

Rice Flour-3cups
Gram Flour-1/2cup
Dalia (pottukadalai) flour-1/2cup
Butter-25gms
Salt - a pinch
Oil - to fry

METHOD

1. Seive all the Flour togeather along with a pinch of salt.
2. Melt the butter and mix it with the flour. Add water and make a pliable dough
3. Grease the murukku maker with some oil and make the murukku.
4. Heat Oil in a deep frying pan and fry the murukku into golden color and serve.