Monday, 29 October 2018

How to make Murukku Crispy | Sweet Murukku recipe | Manakolam | Manoharam

Manoharam, Manakolam, Manaholam, Sweet Murukku is a popular chettinad snacks like Seepu Seedai, Thenkuzhal, Kandharappam,Karupatti Paniyaram,Vellai Paniyaram. This originated from Chettinad as the name suggest "Manakolam" is a  crunchy snack plays a key role in all chettinad marriages, it is given as one of ‘Seervarusai palagaram’.As it is coated with Jaggery it gives smoothness and the way it melts own through your throat. Outer Portion tastes like honey inside it will be crunchy. Kids Love this healthy delight. Manakolam is a traditional chettinad snack.It is a light crispy murkku which elders people can also taste it.It can be stored in airtight container for 1 month.






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Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Sweet Murukku recipe, OmapodiBoondhiSeepu SeedaiSeedaiThenkuzhal MurukkuAdhirasam, Kai MurukkuKarupatti Paniyaram, KandharappamVellai Paniyaram,Masala SeeyamRaw rice flour preparation



Manoharam | Manakolam

Recipe Cuisine: Chettinad |  Recipe Category: Starter/Snacks
Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Yield : 1/2 KG

RAW RICE FLOUR – 1/4 CUP
ROASTED BESAN FLOUR – ¼ CUP
JAGGERY – 2 CUP
CARDOMOM POWDER – ¼ TSP
SALT – 2 PINCH
OIL – ¼ LT


METHOD OF PREPARATION

1. Use dry roasted flour, if roasted flour is not available dry roast the dal, rice flour preparation and grind it as a fine powder and use it 
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2.Take a bowl mix the all the flour, salt add water and make a dove finally add 1 tblspn oil and make it as a dove and divide a portion

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3. Divide it as two portions, drop one portion of the dove to the thenkuzhal kattai and close it


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4. Heat oil in a pan once the oil is heated check the temperature of oil with pinch of dove once it rises then in oil then it is in correct temperature now squeeze it ( puliya vendum)  directly into the oil, (be careful while dropping it there are chance that oil drops on your hand). Once you drop it in oil bubbles will be higher once it started cooking it float in oil then turn it to the other side 


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5. Cook both the sides in golden yellow colour. 


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6. Take pan add 1 cup of water, add palm sugar to it and melt it and filter to remove the impurities

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7.Take another pan add sugar syrup to it cook it, stir it continuously allow it to boil, while boiling continue stirring it. Once the palm jaggery sryup started cooking it will bubble outwards. When it reaches to the String stage you can see bubbles inwards.When the mixture starts becoming syrupy, take a little bit of the syrup in a spoon and drop it in a bowl of water. 

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8.Try gathering the mixture to form a ball. You should be able to form a nice firm ball . Once you reach this stage, remove the jaggery mixture from heat. Immediately add the jaggery mixture to the Murukku. Mix well with a two spatula see to that mrukku is well coated with syrup

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9. Now the traditional Manakolam, mahoram is ready to taste.



Finally i would like to add my other sweet recipe collection for Diwali celebration along with this recipe, Carrot HalwaRasamalaiMysorepakRava KesariGasa gasa Payasam,Gulab Jamun










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Sunday, 28 October 2018

KaraSev Recipe | Garlic KaraSev

                                                                                             
Karasev,Kaharasev,Garlic Sev is a very old Indian savoury. It is a light crispy spicy sev which elders people can also taste it. All time favourite tea time snack on daily basis made from chickpea flour paste which are seasoned with turmeric powder and asafoedita. It is usually prepared as Diwali snacks, Festival snacks. It can be stored in airtight container for 1 month. Best tea time snack and also a best companion for curd rice.










Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Karasev recipe, OmapodiBoondhiSeepu SeedaiSeedaiThenkuzhal MurukkuAdhirasam, Kai MurukkuKarupatti Paniyaram, KandharappamVellai Paniyaram,Masala SeeyamRaw rice flour preparation,Somasi,Sweet Murukku


KaraSev Recipe | Garlic KaraSev






Recipe Cuisine: TamilNadu |  Recipe Category: Starter/Snacks
Prep Time:  10 minutes   |  Cook time: 15 minutes    |  Yield: 200 Grams

BESAN FLOUR – 1 CUP
RAW RICE FLOUR – 1 TBLSPN
TURMERIC POWDER – 1/2 TSPN
BUTTER - 1 TBLSPN
SALT – TO TASTE
OIL - 1/4 LITRE

TO GRIND

GARLIC – 5 NOS (OPTIONAL)
FENNEL SEEDS – 1 TSPN
RED CHILLI - 3 - 4 NOS
ASAFOEDITA – 1/4 TSPN


METHOD OF PREPARATION:

1.Use garlic and red chill as per taste


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2. Grind the given ingredients as a fine paste. Just wash and add the garlic don't peel it. Take a bowl add all ingredients including grounded paste mix it as a dove by sprinkling water. Finally add 1 tspn oil and grease the dove.
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3.Grease the oil in the murukku kuzhal and then drop the dove into it and screw it and close it


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4.Take a pan add oil, test the hotness of oil with tiny piece of dove. Once you drop the the tiny piece if the piece rises then the oil is in right consistency then squeeze the dove into the oil by screwing it. When you squeeze the dove you can see more bubbles once it starts cooking karasev will rise in oil then turn it to the other side


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4.Cook both the sides till golden brown colour. Once Karasev is cooked then there is will be no bubbles or using the ladle just knock the karasev you will hear crispy sound then remove it from oil.


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Finally i would like to add my other sweet recipe collection for Diwali celebration along with this recipe, Carrot HalwaRasamalaiMysorepakRava KesariGasa gasa Payasam,Gulab Jamun

Read More »

Friday, 26 October 2018

Sweet Somas | Somasi


Sweet Somas is a deep fried snack. It can also be prepared with savoury filling.Sweet Somas served as teatime snack,especially for Kids love it. It is easy to make very few ingredients, it can be folded in different shapes, but the folding is a little tricky, if it is not folded properly there are chances for the filling to get spread ed in oil. Folding can be done on three easy ways. The filling are wrapped in a thin sheet of dough. Somas is one of the most popular Indian snack items.
You can store it in a air tight container for a week time. It is a crispy fried snacks.





Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Sweet Somas recipe, OmapodiBoondhiSeepu SeedaiSeedaiThenkuzhal MurukkuAdhirasam, Kai MurukkuKarupatti Paniyaram, KandharappamVellai Paniyaram,Masala SeeyamRaw rice flour preparation


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Sweet Somas | Somasi

Recipe Cuisine: North India |  Recipe Category: Starter/Snacks
Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Yield: 11 Nos

ALL PURPOSE FLOUR | MAIDA – 1 CUP
RICE FLOUR | CORNFLOUR – 1 TBLSPN
BUTTER - 1 TBLSPN OR 2 CUBES
SALT – ONE PINCH
SUGAR – 1 TSPN
OIL – ¼ LT

STUFFING

DESIGNATED COCONUT - ½ CUP
ROASTED GRAM - ½ CUP
SUGAR - ½ CUP
ELACHI POWDER - ½ TSPN


METHOD OF PREPARATION:

1. Use designated coconut or grate the coconut and dry roast it till you get the aroma

Add roasted gram and sugar to a mixer jar and grind it as a coarse powder.

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2. Take a bowl add maida, rice flour or cornflour, sugar, salt and mix it then add butter and mix it then add water and mix it as a poori dove and grease it with oil and rest it for 5 minutes

Take another bowl add the grounded powder, elachi powder, coconut and mix it.







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3. Take a gooseebery size dove and roll it like poori and place 1 tblspn of stuffing powder at one half portion and close it using the other half and press the corners with your fingers.


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4. Second way you can use fork and make its impression on the corners

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5.Third way use Somasi mould. Take a gooseberry size dove and roll it like poori. Grease the somasi mould with oil.
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6. Place the poori in the mould and place 1 tblspn of the stuffing powder and close the mould and press it tightly once and then remove the extras 


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7. Open it and turn the somasi mould upside down in your hand so that the somasi will come out easily.

Take a pan heat oil, test the temparature of oil by adding a pinch of dove, once the dropped pinch rises from the oil then that is the right temparture. Now carefully take the somasi and drop it into the oil.


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8. Once it starts cooking the somasi will rises from the bottom of the oil then turn it to the other side. 


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9. Cook both the sides in golden yellow color. It will be crispy out side and stuffing will also be cooked as below








Sweet Somas Recipe | Somasi | Karanji | Diwali sweet | karchikai | Savoury | snacks


Finally i would like to add my other sweet recipe collection for Diwali celebration along with this recipe, Carrot HalwaRasamalaiMysorepakRava KesariGasa gasa Payasam


Note
  • Becareful while taking the somasi out from the mould since it is soft be careful there are chance that it can break and stuffing will come out
  • Always roll the dove like a poori the size should be bigger than the mould so that the corners will be closed and stuffing will not come out
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Wednesday, 24 October 2018

Mixed Rice | Tomato Rice

Tomato Rice is most popular recipe one among the mixed rice variety for Lunch in south india. It can be prepared easily and quickly . My favourite recipe is tomato rice, its a excellent combo for any mixed rice. This rice would be the best companion for journey, tour, lunch box. Due to its tangyness and spiceness in this recipe is a excellent accompaniment for anything bland. Its a tomato dominating recipe. Try this, you would definetly love it. There are lot of health benefits in Tomato, it is a good source of Vitamin A, C, K, folate, calcium and potassium. Tomatoes are naturally low in sodium, saturated fat, cholesterol, and calories.Due to all these vitamins tomatoes are good for skin,hair, eyes,heart and it helps to maintain strong bone. Vitamin A ,C and beta-carotene in tomato works as antioxidant to neutralize the harmful free radicals in the blood.Free radicals in the blood stream are dangerous because it may lead to cell damage. Remember, the redder the tomato you eat is, the more beta-carotene it contains.Adding tomatoes without seeds to your diet will reduce the risk of kidney stones.





Finally i would like add my other related recipes along with this tomato rice recipe, 
Gobi Manchurian, Beet root VadaiVen Pongal , Kerala Veg BiryaniHyderabadi Veg BiryaniKerala AviyalCoconut Chutney,



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Tomato Rice

Recipe Cuisine: Tamil Nadu |  Recipe Category: Rice
Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Serves: 5 - 6

RICE - 2 CUPS
TOMATO – 10 NOS
BIG ONION – 3 NOS
TURMERIC POWDER – ½ TSPN
RED CHILLI POWDER – 1 TBLSPN

SALT – TO TASTE

TEMPERING

COOKING OIL – 2 TBLSPN
MUSTARD SEEDS – ½ TSPN
URID DAL – ½ TSPN
CUMIN SEEDS – ½ TSPN
GREEN CHILLI - 3 NOS

RICE TEMPERING

GHEE - 1 TBLSPN
BAY LEAF - 2 NOS
CINNAMON - 1 NO
CLOVES - 3 NOS
MINT LEAVES - FEW



METHOD OF PREPARATION

1. Peel Onions, ginger, garlic and finely chop onions, tomatoes, ginger, garlic and slit green chillies
Wash and soak the rice for 30 minutes

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2. Take a heat oil in hot oil temper given ingredients and the saute ginger garlic.





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3. Then saute onions till translucent then add tomatoes 

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4.Saute it till it become mashy then add red chilli powder, salt and turmeric powder. Cook it till the oil separate at the corners of the pan from the poriyal

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5. Take cooker add ghee heat it, once ghee is melted then temper the given ingredients. Then add soaked rice and water then add mint leaves 





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6.Cook the rice for 2 whilst then add tomato gravy and mix it and serve it hot

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Saturday, 20 October 2018

Gulab Jamun Recipe | Gulab Jamoon Recipe

Gulab Jamun is the favourite dessert to treat guest, often eaten at festivals like Diwali, Marriages, birthdays.
Gulab Jamun is a tricky dessert, tasty, Mouth watering and lip smacking dessert.
Gulab jamun was first prepared in medieval India, derived from a fritter that Central Asian Turkic invaders brought to India. One theory claims that it was accidentally prepared by the Mughal emperor Shah Jahan's personal chef. 

The word "gulab" is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. "Jamun" or "jaman" is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape, commonly known as black plum.







Gulab jamun (also spelled gulaab jamun) are a milk-solid-based sweet from the Indian subcontinent, originating in northern India, notably popular in India, Nepal (where it is known as lal mohan).
Gulab jamun gets its brownish red colour because of the sugar content in the milk powder (khoya). In other types of gulab jamun, sugar is added in the batter, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jam or "black jam". The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun.

In the modern households, people rely on instant Gulab Jamun mixes from prominent companies to prepare these desserts quicker. Gulab Jamun has a distinctive glowing brown or maroon colour resembling the fruit Jamun and so the name Gulab Jamun. 

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Gulab Jamun recipe, OmapodiBoondhiSeepu SeedaiSeedaiThenkuzhal MurukkuAdhirasam, Kai MurukkuKarupatti Paniyaram, KandharappamVellai Paniyaram,Masala SeeyamRaw rice flour preparation

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Gulab Jamun

Recipe Cuisine: Tamil Nadu |  Recipe Category: Dessert
Prep Time:  10 minutes   |  Cook time: 20 minutes    |  Yield: 15


INSTANT GULAB JAMUN MIX – 100 GRAMS
SUGAR – 1 CUP
WATER – 2 CUP
CARDOMOM POWDER – ½ TSP


METHOD OF PREPARATION

1. Take a thick bottom pan add sugar and water allow it to boil,once sugar dissolves, cook it until syrup turns little sticky, it will take around 10 minutes.Once the syrup is ready switch off the flame and transfer it to a another vessel.


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2. Add the instant gulab jamun mix to a bowl, sprinkle water and make it as a soft dove.


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3. Take a small portion of the dove and roll it using both the palm and make it as a small round shape ball
as below
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4. Heat oil in a frying pan once oil is heated, add 5 balls at a time and cook in medium flame, stir occasionally
to get even golden brown on all sides


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5. After 4 to 5 minutes add fried jamun to the warm sugar syrup. Prepare it on night and taste it on next day morning . Jamun will be absorb the sugar syrup and it will become bigger in size

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Finally i would like to add my other sweet recipe collection for Diwali celebration along with this recipe, Carrot HalwaRasamalaiMysorepakRava KesariGasa gasa Payasam






Note
  • Regulate heat as it might get low/high in between, so keep adjusting accordingly
  • Cook the jamun in medium flame
  • Jamun Balls should not have cracks
  • While frying see to that jamun immersed in oil fully
  • Add sugar as per taste
  • Add sugar syrup to a bowl has enough space for jamun to absorb sugar syrup, Once it absorbs the sugar syrup it will grow in bigger size as in picture
  • Add enough sugar syrup for jamun to absorb as in picture (if sugar syrup is less jamun cannot absorb it properly then jamun will spoil very soon)
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