Blogging for my Friend - Murukku and Gulab Jamuns....mmhh crunchy and yummy :)

When I asked my friend Swapna do you want me post anything for you and have any snaps, she was very excited :). So, these are Swapna's recipes and I feel happy to post them on my blog. Since she is busy with her kid I am glad to share her recipes with all of you. I hope you all will like them. Any non bloggers who wish to post their recipes can send them to my email id vishkamenani@gmail.com. I would be glad to share them on my blog.

For Murukkulu

Ingredients :

Rice flour - 2 cups
Gram flour -1/2 cup
Sesame seeds - 1-2 tbsp
Butter melted - 1/4 stick
Chilli powder - 1-2 tbsp or more
Salt to taste
Water enough to make the dough
Oil for deep frying

Muruku maker for making murukkus

Method :

1. In a bowl mix together everything except oil meant for deep frying. You should make the dough thick and not loose or thin consistency.
2. Now heat oil in a deep frying pam, place a golf sized ball in the murruku maker (choosing the plate of whichever deisgn you want) and press it in hot oil.
3. Fry the murkus until they are slightly reddish and remove them onto a tissue draining excess oil.
4. Store in air tight containers and serve as snacks.

For Gulab Jamuns

Ingredients :

Gulab Jamun Mix - 1 pack MTR Brand (you can use any store brought)
Baking soda - a pinch
Water/Milk - 1/4 cup or until the dough is consistent enough to make firm balls
Oil for Deep Frying
Sugar Syrup ( Made from 1/2 litre water and 500 grams sugar)

Method :

1. In a bowl, add one pack of the Gulab Jamun mix and add baking soda along with milk/water and make a firm dough consistent enough to make small balls. Mix carefully to avoid lumps.
2. Then the keep the dough aside and prepare sugar syrup.
3. In a deep pan, add water(1/2 ltr) with sugar(500 gms) and boil it on medium heat until it reduces to half the amount.
4. Then in another deep pan, heat oil and dee fry small balls made out of the dough we made and remove them onto a tissue paper to drain excess oil. Repeat with the remaning dough.
5. Let them cool and then put them slowly inside the sugar syrup made. After sometime you can see that the gulab jamuns absorb the surup.
6. Then serve them cold or as it is.

Vishu's Tip :

•  For soft and smooth Gulab Jamuns use milk rather than water to prepare the dough.
• For Murukkulu to have that crunchy yet melt in mouth taste add butter.

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Ugadi Recipes contd... Minapappu Vada/ Urad Dal Fritters

I made these Urad Dal Fritters also called Minapa Vadas in the evening on Ugadi day. These are bascially very simple vadas but, for a change I added chopped onions, green chillies, ginger, coriander and little jeera. So here's how to make them.

Serves 2-3
Cooking and Preparation Time 20-30 mins

Ingredients :

Urad Dal - 1 cup soaked for 6-8 hrs, then grinded without adding lot of water into a smooth paste
Red Onion - chopped 1 small
Green chillies - 2 chopped
Coriander - 1/2 cup chopped
Ginger - 1/2 inch chopped
Jeera - 1/4 tbsp
Salt to taste
Enough Oil fry deep frying

Method :

1. After grinding Urad dal / Minapappu add all the ingredients mentioned above except oil meant for frying.
2. Then mix everything well and try to beat the paste with your hand to aerate it. Doing this you will get nice fluffy and soft vadas.
3. On a aluminium foil put a golf ball sized paste, press it and make a hole in the middle. You can alternatively also press the ball in your hand by making hole in center or which ever way you are convinient with.
4. Slowly remove it with your hand and drop into hot oil and fry it till it is almost red.
5. Serve hot with your favorite chutney.

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Jai Ho - Samosa Chaat :)

I was planning to make Alu Chat sometime on weekend and was purchasing Sev from the Indian grocery store. But, then I saw them selling fresh samosas which made me change my mind to make Alu Chat instead :). All I did is to make the masala using canned Garbanzo/Chana Dal and it was ready for, you know what ? :D. I dont know exactly how Alu Chat is prepared, but I made my version by whatever I felt like doing :). We had a nice time having it and I hope you all will try it too.

Serves 2 people
Cooking and Preparation Time - 20-30 mins

For the Masala

Ingredients :

Samosas - 3 (brought 4, cldnt resist so had one :D)
Kabuli Chana/Garbanzo Beans - 1.5 cups canned (If using fresh ones soak 1 cup in water overnight and cook for 30-45 mins approx)
Onion - 1 small finely chopped
Coriander - 1/4 cup finely chopped
Chat Masala - 1 1/2 tbsp( I used MDH brand)
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Tomato - 1 small chopped
Jeera/Cumin seeds - 1/4 tbsp
Ginger Garlic paste - 1/4 tbsp
Oil 2-3 tbsp

For Garnishing on Chat you will need ( for 2 people)

Yogurt - 2 tbsp
Coriander Chutney - 1 tbsp
Tamarind Chutney - 1tbsp
Sev - store brought any brand - 1.5 cup
Red Onion - 1/2 small finely chopped
Lemon juice - 1/2 tbsp

Method :

1. Heat oil in a non stick pan, add jeeera, chopped onions, coriander, turmeric powder, ginger garlic paste and saute.
2. Add chilli powder, chopped tomatoes,salt and chat masala.
3. When tomatoes are mushy add the Garbanzo beans and cook covered until the Masala thickens and then keep it aside.
4. Then microwave or heat the samosas for few mins (5-10 mins) on a non stick pan.
5. After that, mash the samosa with a spatula or spoon.Then add the Masala to it and mix.
6. When serving, in plate add the above mixture and on top of it add tarmarind chutney(1/2 tbsp), coriander chutney(1/2 tbsp), yogurt (1 tbsp for each serving) and lemon juice(1/2 tbsp).
7. Sprinkle finely chopped red onions and sev.
8. Garnish with chopped coriander and serve hot.

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Bread Bajji

From the last couple of weeks it has been really cold with freezing temperatures here. My husband was working from home the other day due to a winter storm so, I treated him with bread bhajjis and a hot cup of tea. We finished them in minutes :)

Preparation and Cooking Time 15-20 mins
Serves 2-3 people

Ingredients :

Bread any type - sliced according to your wish (  I did in triangles- making one slice into two diagnolly)
Besan or Chick Pea Flour - 1 cup approx
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp or less according to your spice level
Cumin powder - 1/4 tbsp
Ginget Garlic paste - 1/4 tbsp
Chopped coriander - 1/4 cup optional
Water sufficient enough to make a medium consistency
Salt to taste
Oil for deep frying

Method :

1. Take a bowl and mix together chickpea flour/besan along with  salt, turmeric powder, chilli powder, cumin powder, ginger garlic paste, coriander and water to make a medium consistency.
2. Then heat oil in a pan and dip the sliced bread in the mixture made and slowly drop into the oil from the sides.
3. Keep turning them till they are fried on both sides and remove them onto a tissue paper for excess oil.
4. Serve hot with ketchup at tea time.

These are some of the snaps of our patio how it looked when we had a snowfall.

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Corn Vada - Cooking for Kids Event(CFK)

Corn is a good source of Fiber and Folate which can be used fresh, frozen or canned. It is good for skin care, boosting nervous system, digestion, and maintaining low cholesterol levels.It is also rich in proteins and carbohydrates.
Even though it is high in fiber it is hard to digest. But the insoluble fiber in it tackles the common digestive ailments (like constipation and hemorrhoids) by absorbing water.My recipe using corn is an easy and well known Corn Vada which can be served with ketchup or by itself.

Sharmi of Neivedyam is hosting Cooking For Kids Event and this is my first recipe for any event like this :). Hope kids will like this delicious and healthy recipe.

Serves 2-3 people
CookingTime 15-20 mins

Ingredients :

Corn - 1 cup fresh or frozen
Dalia - 1/2 cup
Garam Masala - 1/4 tbsp
Coriander leaves chopped - 1/2 cup
Green chillies -2 (optional)
Ginger Garlic paste- 1/4 tbsp
All purpose flour/Maida- 1/4 cup
Jeera/Cumin seeds 1/2 tbsp
Salt to taste
Oil for Frying 2 - 3tbsp

Method :

1. First, in a grinder jar add dalia, garam masala, ginger garlic paste, chopped coriander leaves, cumin seeds and make a dry powder.
2. Then add the corn, salt to the above mixture. Grind again roughly to get a coarse mixture.
3. Put some maida or all purpose flour in a plate.
4. Take this mixture into a container. Take small amounts of the mixture and make balls of them. Then press them gently to look like a round shape.
5. Now place each one in the maida and dust roughly on it.(not much)
6. Once you are done dusting the patties with maida, heat oil in a nonstick pan and shallow fry them turning them for every 3-5 mins until they are fried.
7. Place them on a tissue paper for absorbing excess oil.
8. Serve hot with ketchup or by itself.

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Crispy Palak Pakora

I had a lot of spinach/palak and made this snack using it. Pakoras are usually served at tea time with ketchup/green chutney. The directions to make them are as follows.

Serves 2-3 people
Cooking Time 20 mins

Ingredients for preparation :

Finely chopped fresh Spinach - 3/4 cup
Besan -1 cup
Ajwain/ oma/ vamu seeds - 1/4 tbsp
Red chilli powder- 1/2 tbsp
Turmeric powder - 1/2 tbsp
garam masala (optional) - 1/2 tbsp
Salt to taste
1 tsp hot oil
Pinch of baking soda
Oil for frying

Method:

1. Take a bowl and mix together chopped spinach, besan, ajwain seeds,red chilli powder, turmeric powder,salt,garam masala and a tbsp hot oil together. Add water and make batter without forming any lumps.
2. Heat oil in a pan on medium level. Drop spoonfuls of batter in the oil and fry till crispy and golden brown.
3. Remove from oil and place the pakoras on tissue/paper napkins to avoid excess oil.
4. Serve hot with tea or with ketchup or a chutney of your choice.

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