MULLU MURUKKU

INGREDIENTS:

Gram flour	1 cup
Moongdal  flour	1 cup`
Rice  flour	3 cup
Butter (room temp.)	3-5 tbl
Salt	As per taste

 

Method:

First dry roast the lentils(moongdal &channa dal) separately in a kadai,cool them  and grind it in blender

 

Then sieve the flours nicely.

Now  sieve the rice flour seperately.

Mix the flours together  by adding butter /clarified  ghee ,salt with water little by  little,make it to a dough.

The dough should not be too hard or soft.

Take the murukku press maker,you can use the 1 hole star for preparing this murukku.

Make a big ball of the dough keep it in the maker  ,usually these are pressed directly to the oil but  you can use the plastic sheet  grease it with oil and press  the murukku dough  to 3 -4 spirals.

Now pour enough oil in kadai and heat it.

See to that oil should be hot, test it by dropping a piece of dough.

Now slowly drop each pressed murukku  to the oil,after a few seconds you can see the murukku coming up  and the sound of  the oil subsides.

Now turn to another side and after few seconds take out from the oil and transfer to kitchen towel.

Murukku must be golden  color.

You can try 2-3 murukku in the oil simultaneously.

Once cooled store it in air tight container.

 

Note:

The blender must be dry while grinding lentils

Rice flour need not to be roast.You can add cumin seeds , chilli powder also while preparing the dough.

if the dough is too hard add little hot oil and mix it again.

 

Vegetable Cutlet

Ingredients:

Mixed Veggies(carrot, beans, corn, peas)	1 Cup
Potato	1 Large
Maida	1/4  Cup
Bread Crumbs	½ Cup
Green Chilli	2
Red Chilli powder	¼ Tsp
Salt	As Needed
Oil	As Needed

Method:

• Cook the potato, peel off its skin and mash it up.
• Cook all the veggies in a microvave for 20mins. Add water as needed. Once it’s done drain off the water and mash the veggies.
• Then mix the veggies and the potato. Make sure there is no excess water. Add salt, green chilli, redchilli powder and mix it. Make small patties out of it for about ½ inch thick.
• Add about 5 Tbs of water to the maida to make a batter.
• Dip each patty in the flour batter and then in to the breadcrumbs.
• Heat a tawa and add oil for shallow frying the patties. Once the oil is hot place the patties and shallow fry it.
• Serve hot with Ketchup.

Note:
If the vegetable/potato mixture looks wet, you can add some breadcrumbs and mix it.
You can also deep fry the patties.

Serves- 4

Curd/Dahi Vadai

Ingredients:

                    Vadai:                                    

Urad Dhal	1 Cup
Green	5-7
Asafetida	1 Tsp
Salt	As Needed
Curd	1 ½ Cup
Rice flour	½ Tsp

Grinding:

Grated Coconut	¼ Cup
Green Chilli	2-4
Mint	2
Coriander leaves	Few
Ginger	Small Piece
Jeera	1 Tsp

 Tempering: (is optional)

Oil	½ Tsp
Mustard seeds	¼ Tsp
Split Urad dhal	1 Tsp
Red Chilli	2
Curry leaf	4

 Method:

• Soak the urad dhal for 3 hours and grind it along with green chilli and asafetida. While grinding, don’t add too much of water. Sprinkle some water in between. Grind it to smooth paste. Transfer the batter to a bowl. Add salt and rice flour to it. Mix it.

• Heat the oil for frying. Wet your hand and make a small ball. Press it so that it has its shape and make a small hole in between. Drop it in the oil and deep fry it until its golden brown on both the sides. Take it out and put them in the paper towel so that the excess oil is absorbed. Do the same for all the vadai. Keep aside.

• Then grind all the ingredients which is mentioned for grinding. Grind it to fine paste. After grinding mix it to the curd. Add salt to it.

• In a bowl add a medium hot water and salt. Then take the vadai and put them in it for a min. Take out the vadai and squeeze the excess water. Do it for all the vadai.

• Place all the vadai in a large bowl and add the curd mixture to it. Make sure all the vadai are coated well. Soak them atleast for an hour.

• Heat a pan and add oil. Once it’s hot add the mustard seeds and allow it to splutter. Then add the split dhal, red chilli and stir it. Switch off the flame and add the curry leaf to it. Pour this to the curd vadai before you serve it.

Serves: 10 Vadai

Note:

You can skip off the tempering.

If you want the curd vadai to be white in color the skip off the mint and coriander leaves while grinding.

Aloo/Potato Bonda

Ingredients:

Potato	2(medium)
Onion chopped	½ Cup
Green chilli	2
Mustard	¼ Tsp
Ginger Chopped	2 Tsp
Turmeric	¼ Tsp
Salt	As Needed
Curry leaf	5
Oil	Deep Frying
Fried Cashew	5

For the Batter:

Besan/ Gram flour	1 ½ Cup
Chilli Powder	1 Tsp
Baking powder	¼ Tsp
Asafetida	¼ Tsp
Salt	As Needed

 

Method:

• Cook the potato and mash it.

• Heat a pan and add oil, mustard seeds. Allow it to splutter.

• Then add the chopped ginger, curry leaf, turmeric, onion and salt. Fry it for 2 mins.

• Then add the mashed potato and cashew. Just mix it and take out from the flame.

• Now make the mixture in to small balls. Keep aside.

• In a bowl add all the ingredients mentioned for the batter. Add water to it and make a thick batter like you do for the bajji.

• Now heat the oil for frying. Take the small balls and dip that fully in to the batter and put that to hot oil. Fry it until it becomes golden brown.

• 
  Serve them with chutney or ketchup.