Vada Recipe | Vinayagar Chaturthi Special | Curd, Medu,

Modak Sweet and Spicy Recipe (Kozhukkattai) | Mallika Badrinath | Vinaya...

Ribbon Murukku

 Ingredients:

·         Processed dry rice flour-4 cups

·         Roasted gram flour-1 cup

·         Water-3 cups

·         Oil to mix with flour -50 ml (slightly warm)

·         Sesame seeds-2 tsp

·         Red chilli powder-1 tsp

·         Oil for deep frying-As required

·         Salt-2 tsp

Method of Preparation:

Boil water in a broad vessel. Add salt. Add rice flour at the middle of the vessel. Turn the stove off. Mix well as a dough. Let this come to room temperature. Add other ingredients and knead again into dough. Sprinkle water as and when needed. Take an instrument called ‘Murukku Press’. Select long slit disc and attach at the bottom of the press. Grease the press initially with a little edible oil. Fill the dough 3/4^th. Squeeze directly into hot oil to form long coiled ribbons. Turn upside down the floating ribbon murukku and deep fry. It will become crispy after some time. Continue making murukkus like this. Let the cool for some times. Store in a container tightly closed.

Deepavali Breakfast

View the image of Kulipirai style delicious Diwali breakfast and snacks.

Comment on this simple combination and variety.

Sambar and Chutney for Idly are not shown in the picture.

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Green chili Pickle

Ingredients:

• Green chili: 1 Kg


• Dry mango Powder: 10 gram


• Fennel (Sombu / Saunf): 10 gram


• White cumin seeds (Seerakam / Jeera): 10 gram


• Lime (lemon): 8


• Edible oil: 1 cup


• Salt: 50 gram




Method of preparation:



• Get juice from lime (lemon)


• Wash all chilies.


• Carefully cut the middle portion of chilies lengthwise without separating.


• Heat edible oil and add all the ingredients except chilies.


• Cook under low flame for about ten minutes.


• This will turn into masala.


• After cooling, fill some masala in each chili.


• Put all chilies and left over masala in a glass bottle or jar.


• This will become very good Green chili Pickle day by day.

Onion Ring

Ingredients:

·    Onion: 1

·    Gram flour (Kadalai maavu / Besan): 1 cup

·    Buttermilk (Mor / Moru): ½ cup

·    Baking powder: 1 tsp

·    Edible oil: for frying

·    Pepper to taste

·    Salt to taste

Method of preparation:

·      Peel the onion.

·      Slice horizontally like disks of about ½ centimetre thickness.

·      Separate these disks into rings.

·      Soak the onion rings in buttermilk for about half an hour.

·      Take gram flour, salt, pepper, and baking powder in a bowl and mix well. Add
              a little water and stir well.

·      Heat oil in a wok (iruppu chatti, vanali, vaanali, kadai, karahi, or kadhai) over 
        medium flame.

·      Take a few onion rings from buttermilk, dip in the batter, put in oil and deep
         fry them.

·       On frying, remove from wok and drain the excess oil.

·       Repeat for the remaining rings.

Serve hot with any chutney or sauce.

Chettinad Masala Paniyaram

Masala Paniyaram or Masala paniaaram is a tasty snack.

Ingredients:

·        Raw rice - ½ cup

·        Husked black gram / uluntham paruppu / urad dal - ¼ cup

·        Onion - 1/4 cup chopped

·        Curry leaves – a few

·        Green chilies - 7

·        Mustard seeds - 1 tsp

·        Oil - for deep frying

·        Salt - to taste

Method of Preparation:

·        Soak rice and black gram together in water for about 2 hours.

·        Grind it to a vada batter's consistency.

·        In a pan, add 1 tbsp oil and add mustard seeds, chopped onion, green  chilies, curry leaves and sauté till the onion is transparent.

·        Now, add this and salt to the batter and mix.

·        By using your hand or with the help of a spoon, put the batter in the form of balls into the oil.

·        Fry them into golden colour and place on a tissue so that the excess oil is absorbed.

·        Serve hot with or without any chutney, or during tea time.