Thursday, October 27, 2011

Diwali Special Manopu/Magizhambu Thenkuzhal

This is another crunchy snack that we generally do on festive days.It is crunchy and tasty. Not very difficult to do too:-)So this goes as my entry for day 5 of Blogging Marathon By Srivalli



Raw Rice 4 cups

Green gram dhal 1 1/2 cup

Bengal gram dhal 3/4 cup


Processed Rice flour 2 cups

Dhal flour 1 cup

Butter 2-3 tbsp

Salt 3/4 tsp

Asafoetida 1/4 tsp

Oil for deep frying


Soak the rice in water for 10 minutes. Drain it ans spread it on a cotton cloth and let it semi dry in shade.When it still has some moisture left, grind it in mixer or send it to a flour mill
Dry roast both the dhals together till they are just warm. Cool it and grind it to a fine powder
In a small cup add the required amount of salt, asafoetida and 1 cup of water

In a broad plate take the above mentioned rice flour and dhal flour. Sieve it well.

To this flour mixture add the butter and mix to form a crumb like consistency

Now pour small amount of the prepareed salt water to this and prepare a soft dough. Add more water if necessary

Now heat oil in a deep pan.

To test if the oil has attained the required heat, drop a small amount of this dough to the oil,. If it sinks and rises immediately, it means that that is the right temperature.

Now take a small amount of this dough, make it into an elongated shape and stuff it into the murukku press.

Close it with the other half of the press and press 2 rounds into the hot oil. Be careful while handling hot oil.

Flip the murukku over when it starts to brown.Take out the murukku from hot oil when all the bubbles in the hot oil has subsided. Drain it in a colander.

Transfer to an air tight box when it has completely cooled

Wednesday, October 26, 2011

Diwali Special- Chocolate Burfi

Hope you all had a great diwali!!!!!We had a a lovely diwali morning meeting most of our relatives, lot of talk, giggles and ofcourse sweets:-)Waiting for the evening to set in to see the crackers light up the sky though the wheather seems to be playing a little spoil sport today:-(As vibha is a chocoholic I decided to make this burfi as my entry for day 4 of Blogging marathon
Milk 1 lt

Sugar 2 1/2 cups

Butter 1 cup

cocoa powder 3 tbsp


Boil the milk for 5 minutes in a deep curved pan.

Reduce the heat and add the sugar. Mix well. Now add the butter and cocoa powder and mix thoroughly.
Continue to cook it forms a slushy mass and starts to leave the sides
Transfer it to a greased plate
Cut into required shape after 5 minutes.

Let it cool in the same tray/plate

Store in air tight containers

Tuesday, October 25, 2011

Diwali Special-Thattai

Wow!!!!There is such a nice feeling seeing all the festivities around......Sweets , Savouries, crackers and ofcourse meeting all the relatives and friends!!!!!!One of the savouries that is a must for every festival at my home is "THATTAI". It is crispy, melt in mouth and a very tasty snack!!!Well...this is my entry for Day 3 of blogging Marathon


Processed rice flour 4 1/2 cups

Black gram flour 1 cup

Bengal gram 1 tbsp

Salt 2 tsp

Asafoetida 1/2 tsp

Butter (softened) 3 tbsp


Soak raw rice in water for 10 minutes. Drain it. Now spread it on a cotton cloth and let it semi dry in shade.When u feel it is not soggy but not completely dry, transfer this to a vessel and send it to a mill or grind it in a mixer to get rice flour.
Dry roast the urad dhal and grind it in a mixer to get urad dhal/ balck gram flour.

Take the correct measurement of both the flours. Sieve it well.

Mix the salt and asafoetida in water and keep it aside.

Now add the butter to the flour mix and mix well. It will becomes a little like crumbs. Now add just enough water to make into a dough which should be soft but watery(chapathi)

Take a plastic sheet and grease it with oil(i had only the milk cover)
Now pinch a little dough and roll it into a ball.

Keep this ball on the plastic sheet, cover with the other half of the sheet, press it with a small cup.Should be pressed very lightly.Now open the cover and lightly press it with the tip of your fingers to make a little thinner. Take care not to make it very thin or else it will tear.Make a batch of 4-5 thatti's
Now heat a pan with enough oil for deep frying. Heat it on medium flame. When it starts to smoke , reduce the flame and, slowly slip the thattai's one by one into the hot oil.TAKE CARE , WHILE YOU PUT THE THATTAI'S INTO THE OIL, SEE TO IT THAT IT DOES NOT SPLASH AND HURT YOURSELF
When it starts to brown on one side, slowly turn it over.
When the bubbles reduce in the oil, it shows that the thattai's are fried.

Slowly take them out with a perforated ladle and drain it on a colander.
When cool transfer this store a air tight box and store

Always be careful while you fry.

Fry them in batches of 4-5

Use preferably the processed rice flour
UPDATED: you can add 1 tbsp of bengal gram soaked in water and 1 tbsp of white sesame seeds to give that extra flavour and authentic touch as suggested by KP:-)

Monday, October 24, 2011

Diwali Special 7 Cup Cake - step by step recipe

Back with another sweet for DIwali for 2nd week of Blogging Marathon.This is a burfi which is tasty and yet can be done easily too.This Burfi gets its name from the quantity of ingredients used. It adds upto to 7 cups.It is simple to make because there is No need to check any string consistency of the sugar syrup;-)So here is the simple recipe for this burfi


Gram flour 1 cup

Coconut scrapping 1 cup

Sugar 3 cups

Milk 1 cup

Ghee/Clarified Butter 1 cup

Saffron Few strands


Heat a pan/Kadai on a low heat and add 1 tbsp of ghee to it. Now add the gram flour to this ans fry it well (5 minutes) to remove the raw flavour of the gram flour

Now add the coconut scrappings to this and saute it for 5 minutes in a very low flame

Add milk to this and mix well

Now add the sugar and mix well and continue to cook in medium flame

Now add the saffron soaked in little milk and mix. continue to cook and keep stirring now and then.

Now time to add the ghee

Continue to cook till it thickness

when Big bubbles starts forming on the surface and when the mixture becomes thick and starts leaving the side when crapped with a ladle, the consistency has reached
Now carfully pour this slushy mixture into a greased tray or plate
Let it cool a little, then make cuts into the required size and shape. Let it cool completely in that plate itself
When completely cooled take it out and store them in air tight containers

Sunday, October 23, 2011

Diwali Special-Kaju Katli Step by Step Recipe


For the 2nd week of Blogging Marathon I decided to go with the theme"Seven days of Indian festival food". As Diwali is just round the corner I thought I will go in For Diwali special!!!!!For day 1 it is the ever in demand Kaju Katli


Cashew 2 cups

Sugar 3/4 cup

Ghee 1 tsp

Measure cashew and sugar and keep it aside
Dry roast the nuts in a very low flame taking care not to discolour the nuts. Switch off the stove and let it cool in the Pan itself.

When it has cooled down, transfer this to a mixer and run the mixer at speed 1 in pulses. Do not run for long interval continuously as it tends to become a paste

Spread it on a plate and keep it aside.

In a heavy bottomed Pan /Kadai add the sugar with very little water(just about 2tbsp)
Cook it low flame till it reaches 1 string consistency(when little syrup is taken between thumb and first finger and stretched one string is formed)

Remove from fire and pour this little by little to the cashew powder and mix well. It forms a mass(chapathi like)

Now transfer this to a flat surface on which a little ghee is applied. Spread immediately with a chapathi roller(ghee should be applied to this too)
You can spread this in between two thick greased plastic sheets too

Cut into diamonds or squares while it is still warm
Try this and you will make this repeatedly!!!!!(pretty easy to make)Watch the calories though:-)
Linking this to Gayatri's Only sweets and Desserts started by Pari
Serve it- Festival Potluck
Diwali My way
Dish name starts with K