Jantikalu or Muruku - ICC - September Challenge

This is the first time i m into Indian Cooking Challenge. This month recipe Muruku is my Kuttu's Favourite.
That's why eventhough i entered late, i jus decided i m doing it.

I normally do murukku using readymade rice flour and Besan flour. This is the first time i m using urad dal, My God! the aroma of muruku filled the whole house.

SriValli rightly said, making rice flour @ home definitely has a kick!!

Ingredients
Raw Rice - 4 cups
Urad Dal - 1 cup
Water - 1/2 - 3/4 cup

For Seasoning
Cumin seeds - 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing - 1/2 tsp
Salt to taste
Butter - 3 - 4 tbsp

Method
Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown. Allow it to cool. Grind rice  and urad dal seperately into a fine powder.

In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.Mix in the hing to the flour and finally add the butter. Gather everything well and knead into a soft dough

 Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. I tried both. i felt pressing it over the paper, gives it a good shape.

Keep the flame low, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. Remove to a kitchen paper and store it in a air tight container.

Sprouted Moong Sundal

Sprouted Moong is nutritious & Rich in protein.It's colorful,Refreshing & Healthy Dish.I will prepare Regularly in my house,because my son loves this.Very quick & easy dish.




Ingredients:

Sprouted moong-1 cup
Jaggery-1/2 cup
shredded coconut-4 tsp
Ghee-2 tsp


Preparation method:
1. Pressure cook sprout's for 4 whistels.
2. Heat the ghee in pan,add sprout's & Jaggery.Saute for 1 or 2 min.
3. Allow the jaggery melts & mix with sprout's.
4. Add shredded coconut.mix well.







I am sending this recipe to Kids delight http://spicingyourlife.blogspot.com/


and

http://www.monsoonspice.com/2009/09/announcing-my-legume-love-affair.html

Susan’s event page

Murukku ~ Indian Cooking Challenge # 3

Srivalli chose murukku for the September Challenge.  For me, murukku means the kai murukku, which needs some expertise to make. My amma is an expert on that. More on that murukku in a later post. I must admit, this month's ICC was a breeze for me. It must have been a real challenge, if she had chosen the kai murukku. Though I make muthusaram, the recipe given by Valli was different from what I make. I found this recipe simpler with few ingredients.

Srivalli had given the ratio of Rice to Urad dal as 4:1. Since I had ground more quanity of rice, I measured 2 cups of rice flour and proceeded with the making. Proportinaly I took urad dal flour too. For those of you who are not starting from scratch, this measurement might be useful. Apart from this, I followed her recipe. When ever I make murukku of this kind, I directly press into the oil. This time I wanted to try making the concentric circles kind and tried my hand at that. It was easy, but time consuming. After making around 10 numbers that way, I felt back to my old ways.

2 cups of rice flour - Soaked, shade dried and powdered

1/3 cup f urad dal flour - Roasted and powdered

1 1/2 tblspn of butter

Cumin seeds - 1/2 tspn

Sesame seeds - 1/2 tspn

Hing - a small piece soaked in water

Water to make the dough

Take both rice and urad dal flour in a wide vessel.  Add salt, butter, cumin and sesame seeds. Mix well. I used the solid hing. So I soak it in water for half an hour . Add the hing water. Gather everything well to get a crumbly mix. Slowly add water to get a soft dough. If too much water is added, then you will have trouble pressing into oil. The dough will keep breaking while you press.

Heat oil in a kadai and when the oil is hot, press into the oil and cook over medium flame. Gently turn the murkkus with a slotted spoon and cook till it is golden in color. Drain on absorbent paper and when cool, store in airtight container.  If you have both the flours ready, then its really easy to make. The only problem with this murukku is that it gets over in the same speed its made.