MURUKKU I / THENKUZHAL

        This is typically my mom in law's recipe, which I have been following for a long time.She is an expert in cooking.I am always grateful to her for the recipes of the traditional sweets and savouries.
         We call this snack as Thenkuzhal to differentiate it from the hand made murukkus where the mould is not used.The rice flour can be home made or bought from the store.The urad dhal has to roasted before powdering.

Ingredients:

1. Rice Flour   - 2 cups
2. Urad Dhal Powder - 1/2 cup
3. Butter  - 1 tsp.
4. Salt  - 1 tsp.
5. Asafoetida  - a pinch
6. Seasame  or   Zeera ( optional  )   - 2 tsp.
7. Oil  - 2 cups


Method:

1. Mix all the ingredients well, except oil, together.

2. Add water slowly to get the consistency of the chappathy dhal.

3. Heat oil and using the murukku mould, press the murukkus in the oil.

4. when one side is cooked, turn it to the other side.When the bubbles stop, remove from oil.

Notes:

1. It is very important to sieve the rice flour and urad dhal flour.The salt and the sesame or zeera should be free from impurities.Even a small lump in the dough can cause flutters in the oil and make the hot oil to spill out which is quite dangerous.

2. Instead of butter, hot oil can also be added to get crisp murukkus.

3. When we are making for 4 cups of rice flour, the dry flours and the ingredients can be mixed together.But dough has to be prepared only for 2 cups of rice flour plus ingredients.After preparing the murukkus for that dough, the next set of dough has to be made. If the dough is made together for a large quantity,it may become sour,making the murukkus red or brown in colour.

4.My mom in law is very particular to maintain the white colour of the murukkus and at the same time they should also get well cooked in the oil.

MAIDA KUZHI PANIYARAM

                       Thanks to Mrs.Revathi Shanmugam, the great culinary expert for the exact measurements of this sweet delicacy. The most endearing thing about her recipes is that,many of her recipes include the common ingredients available in any kitchen.There is a clarity in her demonstration and the dishes are also very tasty.
                    We used to do this with the appam batter by adding karupatti,which gives it a unique taste and it is called Mukulizhyam.That may be little laborious.But the given recipe can be tried immediately and it is also soft and tasty.

Ingredients:

Maida                                                    1 cup
Rice flour                                              1/4 cup + 1 tbsp.
Powdered Jaggery                                 1 and a half cup
Banana                                                  1
Cardamom Powder                                little
Oil and ghee                                           as required

Method:

1.Add water to the jaggery till it is immersed.Heat till the jaggery dissolves.

2.Mix the maida and rice flour well.Add the jaggery water using a stainer.

3.Mash the banana well and add.The consistency of the batter should be similar to that of the dosa batter.

4.Add the cardamom powder and let it ferment for 1 hour.A little baking soda can be added if preferred.

5.Fill 1/4 of each kuzhi of the non stick kuzhi paniyara vessel with a mixture of oil and ghee.
Pour the batter to 3/4 of the kuzhi and fill all the kuzhis.

6.When the paniyaram is cooked, turn it and let the other side get cooked.Then remove from the vessel.

Notes:

1.Wheat flour can also be used instead of maida.

2.Adding fried nuts are optional.

3.Nearly 40 paniyarams can be prepared from the given measurement.

4.A non stick kuzhipaniyara tawa is my choice and the paniyarams come out very well.

VEGETABLE RAVA KICHADI

                                              This easy to prepare tiffin item may be common; yet very tasty, if cooked in the right way.This goes well with coconut chutney.


 
Ingredients :

Roasted Rava                                            :   1 cup
Water                                                      :  3 cups
Cooking oil                                               :   2 tbsp.
Mustard                                                    :   1/ 2 tsp
Channa Dhal                                             :   1 tsp
Finely chopped vegetables                        :  1 cup
Onion                                                      :  1 medium size ( to be sliced )
Tomatoes                                                :  1 medium size  ( to be cubed )
Red chillies                                               : 2
Salt,  Turmeric powder, curry leaves,  coriander leaves .

Method :

  1. Heat the oil in a thick bottomed tawa. add the mustard and curry leaves.

  2.When the mustard splutters, add the channa dhal and the broken red chillies.Take care        that the channa dhal doesn't get burnt.

  3. Then add the finely chopped onions and saute well.When the onions turn brown, add the finenly cubed tomatoes.On the tomatoes getting shrunk,add the chopped vegetables.Saute them on a low fire.

  4. When the vegetables are cooked well, add water, salt to taste and turmeric powder.Switch on to high flame.

  5. After the water starts boiling, without reducing the flame, add the rava slowly, constantly stirring  the mixture.Once all the rava is transferred to the tava and the mixture starts thickening, reduce the flame.

  6. When all the water is absorbed and the rava is cooked, add coriander leaves, mix well and switch off the fire. Adding some ghee or garnishing with nuts for enhancing the taste are optional depending on the availability, occasion and preference. 

Notes :

•    Oil is the real taste maker of the dish as we add water in the ratio of 1: 3. Less oil would make it sticky.
•   The vegetables to be added are carrot, potato, beans, peas etc.Using just one or more vegetables is purely according to our convenience and taste.
•   Oil means any cooking oil we use at home. Instead of tomatoes,  1 tsp. of lime juice can be added.
•   Red chillies are added as the kids can't  differentiate between sliced green chillies and beans.