KOLUSA MURUKKU [ACHU MURUKKU]:

Varieties of murukku are there to try and eat always. All are savouries prepared with rice flour, gram dal flour, gram flour, maidha, green gram flour etc. This kolusa murukku or achu murukku is a sweetish type. Normally this is prepared with eggs. There are so many moulds available in the shops to try. This also can be prepared with plain flour. But it will taste heavenly with rice flour. Some people will not like much sugar. So sugar must be added according to the taste.

 

 

கொலுசா முறுக்கு: 

Ingredients:

Raw rice- 250 gm

Eggs-2

sugar- 5 tbsp [powdered]

Coconut- half

Salt- a pinch

Enough oil to fry

Procedure:

Soak the rice in lots of water for an hour.

Then drain the water completely and allow the rice to shed off extra wetness by spreading it on a clean cloth and keep it thus in a shadowy place for half an hour.

Then powder it finely in a mixi and sieve it twice.

Shred the coconut and extract its thick milk.

In a bowl add the flour with beaten eggs, sugar, coconut milk and salt.

Mix well and sufficient water can be added also to make the batter.

The consistency should be like dosa batter.

Heat a pan which must be broad and has a short height. [1 ½ inches]

Pour enough oil.

The fire should be medium high.

Put the kolusa murukku mould in the oil.

It should be heated along with the oil.

Only the mould should be heated and the handle must not touch the oil.

When the oil becomes hot, take away the mould and immerse it in the batter.

The mould should not be immersed fully.

It should be immersed with half of its height.

Immediately dip it again in the oil and then shake the mould slowly.

The murukku will be released from the mould and begin to cook in the oil.

Turn on the other side when it becomes golden brown.

When both sides are cooked to golden brown, take it off.

The delious kolusa murukku is ready now!! 

Note:

it will be easy if you have two moulds. When a mould is dipped with coated batter in hot oil, after releasing the murukku, it needs to be heated again for a few seconds to immerse again in the batter. If you have a spare mould, you can use it simultaneously.     

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Muhallabia/Mouhalabieh

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With this Lunacy around, Blogging has taken a back seat, Leave Blogging, i m not even touching my Laptop!!! This Delicious Middle-eastern Pudding, i made it last month, since then it is sitting in my computer, waiting my attention. Even today, i  am drafting this post from morning, hope to finish before midnight!!! Ok, enough of my Laments!!! Lets come to the recipe.

Muhallabia/Mouhalabieh is an Middle-Eastern Pudding made using Ground Rice. This Dessert is so Versatile, that you can experiment with different flavors in it, Like Chocolate or with any Fruit Puree. I myself tried it with Coconut Milk, it was delicious. This is a Simple Muhallabia recipe, Easy to make, yet, great on taste!!!!

Ingredients

1 Litre Milk (I used Low-fat)

2 tbsp rice flour

1 tbsp cornflour

1/4 Cup Sugar

1 tbsp rose water

1/2 tsp ground nutmeg

1/3 Cup Ground Almonds

Chopped almonds garnishing

Method

• In a Small Bowl, Mix both the flours and 2-3 tbsp of milk and make a smooth paste.
• In a Saucepan, heat milk and sugar together, Stirring constantly. When the milk starts boiling, reduce the flame and Add the paste to the milk. Keep stirring until the mixture thickens, takes about 12-15 minutes.

• Add the rose-water, Nutmeg and ground almonds and continue to stir over a low heat. Let it cook for 5 more minutes, then remove the pan from the stove and allow the mixture to cool slightly before pouring it into a individual glass Bowls.

• Garnish with the nuts, chill for 3-4 hours before serving.