Easy Muruku!

Gone are the days where moms' and grandmas' used to make big batches of snacks at home. We all buy snacks these days, makes our job easy and quick! Not sure if they are fresh or good for us, which is a dilemma!!!! This easy Muruku can be made quickly and stored for few days.

Ingredients:
Rice flour:1 cup.
Besan flour: 1 cup.
Butter: 6 tablespoon.( room temperature).
Cumin: 1 teaspoon.
White sesame seeds:1 Tsp.
Salt.
Warm water.
Oil: to deep fry.
Green chilli: 1 slit in half.

Method:
Take a glass of warm water and soak the slit green chilli for 5-10 mins.
Take a large bowl, gently smooth the butter with your palm.
Add besan and rice flours into the bowl with the butter.
Season with salt. Add the cumin seeds and sesame seeds.
To the bowl add the chilli soaked warm water little by little to make the dough into a soft ball.
As shown in the picture.

Using a Muruku press make the muruku as big or as small as you like.

Deep fry them in preheated oil till golden brown on a medium flame.

Do not put too many at a time while frying.

Once done allow them to cool and store in an airtight container and enjoy with family.

Thai style Noodles.

I love Thai flavours, they really go well with the Indian palate. A good mix of  sweet, sour, salt and spice!! These noodles are great tasting and brings an exotic taste to the table without leaving home or going out to a Thai restaurant!

Ingredients:

Thai rice flat noodles.

Carrots: 2 small.

Bell peppers( red, green):1 each.

Green beans: few.

Roasted peanuts: 5 tbsp

Red chilli flakes: 1 tbsp.

Thai chilli: 2 no.

Peanut butter (creamy):  2 teaspoon..

Soy sauce: 4-5 tbsp.

White Sesame seeds: 1teaspoon.

Peanut oil: 4-5 tbsp.

Method:

The process of making these noodles begins with chopping all the vegetables into long thin sticks.

Cook the noodles separately in boiling water for the time mentioned in the packet till aldente.

Simultaneously when the noodles are cooking mix the soy sauce, and peanut butter into a smooth paste to be used later.

Dry roast the peanuts and remove the husk. Crush them into rough chunks.

To finally finish the dish:

Take a heavy bottom pan/wok, on medium high heat. Add oil, once the oil is hot add the chilli flakes, chillies and sesame seeds followed by all the veggies.

Stir fry the veggies till tender.

To the tender veggies add the cooked and drained noodles and soysauce- peanut butter mixture.

Mix well till combined, add salt to taste and finally garnish with roasted peanuts and serve hot.

Dill Pulao!

I think every one who cooks, realizes that it is indeed hard to decide what to cook for the next meal! Well I go through this dilemma every day. And to make any meal special is to make dishes that are different and interesting.
I do make different types of pulao but coming back to making it interesting and different I tried the dill pulao today.

Ingredients:

Rice: 2 cups.

Dill leaves: 2 bunches.

Onions: 1 large onion (slice half portion and cut into chunks the other half).

Bay leaves: 2 no.

Fresh Green peas:1/2 cup.

Oil: 4-5 table spoon.

Salt.

Masala: Grind

Green chillies: 4 no.

Ginger: 1 inch.

Garlic:1 clove.

Cinnamon stick : 2 inch pieces.

Cloves: 3 cloves.

Cumin seeds: 1/2 teaspoon.

Onion:1/2 onion cut to chunks.

Coriander leaves: 1/2 cup.

Method:

• Start by soaking the rice for 20 minutes in cold water.
• Clean the dill leaves and chop them.
• Slice the onions.(1/2 of the large onion or one small onion).
• Grind the masala mixture into a smooth paste using very little water
• I have used a pressure cooker to cook the pulao directly. Place the cooker on a medium heat.  
• Add oil to the cooking pot, once the oil is hot add the chopped onions, bay leaves followed by the dill leaves and fry them for few minutes. 
• Then add the peas and drained rice and fry them well.
•  Once the rice is coated well with oil, add the ground masala and fry till the masala mixes well with the rice.
• Finally add water (1:2) that is 4 cups to the cooker. As it begins to boil, add salt and cover  the lid and add the weight. 
• After 2 whistles, switch off the stove and allow it to cool. Your Pulao is ready. 
• Serve this pulao with any Raitha.

Note|:

Spice level can be adjusted as per taste.

If you want fluffy rice use less than 1:2 water. 

Crispy Fried Okra.

Okra has been used in different ways in Indian cusine. I wanted to try frying  this wonderful vegetable! It is crispy and crunchy and can easily be substitute for Papad or Chips which are used during meals (bit more healthy).

Ingredients:

Okra- 10-12 nos.

Bread crumbs: 1 cup.

Chilli powder- 1 teaspoon.

Maida flour- 2-3 tb spoon.

Salt.

Frying oil.

Method:

For this recipe use fresh okra which are tender. Clean the okra and air dry them or wipe with a kitchen towel if using immediately to remove any moisture.

Cut the okra into 1-2 inch pieces and keep aside.

In a bowl mix maida  with water to make a thin paste.

I prepared bread crumbs using left over bread that was at home.( crumble them in a food processor/ mixer).

To the crumbs add salt and chilli powder.

Heat the oil in a frying pan, and start working.

First add the cut okra pieces into the maida flour paste and then dip them into the bread crumb mixture. Coat the okra completely with crumbs.

Fry the okra till golden brown on a medium heat. Repeat the process till all the okra is fried.

They are crisp outside and soft inside and can be enjoyed just as a snack or as part of a meal.

Home made Chocolate Truffle.

Since this weekend coincides with Valentine's Day, what better to do than chocolate truffles.
I came across this recipe while watching a cooking show on TV, and then tried to recreate at home. This is a very simple recipe and anyone can make it, so try it and impress your loved ones on this Valentine's Day.

Ingredients:
Condensed milk: 1 can.
Butter: 2 Tbspoon.
Coco powder: 2 Tbspoon.
Vanilla essence: 2 drops.


Method:

Add a can of condensed milk into a heavy bottom sauce pan, a nonstick pan works better for this recipe.
Place the pan on a medium flame and add butter and sifted coco powder to the condensed milk.
Finally add the vanilla essence.
Keep stirring the mixture well, untill the condensed milk gets really thick.
Cool it down and form balls of chocolate truffle and dress it up with coco powder.
Mouth watering chocolate truffles are ready!!!!!

Pineapple curry!

Pineapple curry is a combination of sweet and spicy, rich and creamy tasting curry!
It is apt to be used as a side dish with Chapathi, Paratha or with Hot steaming rice. Kids would love to eat this curry! This is very rich and good to bring for parties and get-togethers.

Ingredients:
Pineapple cubes: 1 cup.
Coconut milk: 1 can.

Chill powder:1-2 teaspoon.

Freshly ground coriander powder: 2 table spoon.

Curry leaves: few.

Red dry chilli: 2 numbers.

Cumin seeds: 1/2 teaspoon.

Mustard seeds: 1/2 teaspoon.

Oil : 2-3 tablespoon (use canola or coconut oil)

Turmeric powder:1/2 teaspoon.

Salt: To taste.

Method:

• The cooking process starts with a heavy bottom vessel on a stove with medium heat.
• Add oil to the hot pan, followed by the tempering ingredients like mustard seed,cumin seed, 
• curry leaves and red dry chillies. 
• Once the tempering ingredients are fried, add the pineapple chunks. I have used a fresh pineapple that was sweet and ripe( If you do not have fresh pineapples use canned) and fry.
• To the pineapples add freshly ground coriander powder and fry for few minutes, then add red chilli powder, turmeric powder and continue to fry, till the raw smell is gone! This may take 3-4 minutes, keep stirring as the masala may get burnt easily.
• Finally add the coconut milk and allow it to simmer for another 4-5 minutes, add salt to taste and the pineapple curry is ready to serve!

Note:

• I have always used canned coconut milk, it gives the curry a good consistency.
• Adjust the chilli powder measure as per taste.
• Do not use any strong smelling oils, it will interferes with the taste.

Microwave milkmaid Peda!

Just the thought of eating something sweet and easy to make, then this Peda is great! I always have few cans of condensed milk in my pantry. This time I thought I would use it to make the Peda.
These are very easy to make and delicious.

Ingredients:

Condensed Milk: 1 Can.
Curd: few teaspoons.
Microwave vessel.
Coconut flakes.

Method:
Open the can of condensed milk and add it to a microwave vessel.
Add the curd, and stir.
Put the mixture into the microwave.
Microwave on high for 2-3 minutes then stop and stir.
Every few minutes repeats this process, keep stirring with a spoon.
Continue  cooking till the mixture becomes think and bubbly. This may take 15- 18 mins.
Once thick, stop and allow it to cool.
Grease your palms with ghee and shape the mixture into small balls.
You can also decorate with coconut flakes.
Microwave Peda is ready.

Note:

Use a large microwave dish so that the condensed milk does not overflow.
 Touch the mixture after it cools well or hands can get burnt.