Ring Murukku snacks in the jar

ring murukku snacks in the jar Ring Murukku snacks in the jar ring murukku2

Ring murukku is another kind of dry snacks. It is from the state of Andhra Pradesh. They are soft but crispy, different from the usual kodbole that we make.

ring murukku2 ring murukku snacks in the jar Ring Murukku snacks in the jar ring murukku2

Other snack recipes;

Kodbole Instant Chakli Poha Chiwda

Ingredients:

  • 1 cup rice flour
  • 1 tablespoon moong dal
  • 1 cup water
  • salt to taste
  • 1 teaspoon chilli powder
  • asafoetida
  • oil for frying

Method:

  1. Wash and soak moong dal for half an hour.
  2. Heat one cup of water. Drain the soaked dal and put it in water along with salt.
  3. Once the water, put the rice flour, keep stirring continuously.
  4. When the consistency becomes thick, turn off the gas. Let cool.
  5. Add chilli powder and asafoetida to it. Knead it to a dough.
  6. Take a small ball of the dough and roll into the shape of a ring.
  7. Repeat for a few more balls.
  8. Heat oil in a frying pan.
  9. Once it is hot, put a few murukku (six to seven ) in the oil.
  10. Deep fry on medium flame until golden in colour.
  11. Repeat for the rest of the dough.
  12. Ring Murukku are ready to serve.

Print

Ring Murukku

Ring Murukku is another kind of snack that can be made and stored in jars. They are crispy on the outside but soft inside.

Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author jayashree

Ingredients

  • 1 cup rice flour
  • 1 tablespoon moong dal
  • 1 cup water
  • salt to taste
  • 1 teaspoon chilli powder
  • asafoetida
  • oil for frying

Instructions

  1. Wash and soak moong dal in water for thirty minutes.

  2. Heat one cup water. Drain the water from the soaked moong. Put it in water along with salt.

  3. Once it boils, add rice flour and stir continuously, it should come to a thick consistency.

  4. Let cool. Add chilli powder and asafoetida to it and knead well.

  5. Take a small ball of the dough and roll into a ring shape. 

  6. Make a few more rings.

  7. Heat oil in a pan.

  8. Once it is hot, put a few rings (about six or seven) and deep fry on medium flame until golden in  colour.

  9. Remove them on an absorbent paper. 

  10. Repeat for the rest of the dough. Ring murukku are ready to serve.

Recipe Notes

Make them more circular in shape like a small ring. Mine are not exactly like a ring, could not make them again for the photograph.

Breakfast is one of the most important meals of the day. Are you struck for ideas in the busy mornings? Do check out this book of mine, “South Indian Breakfast” on Amazon.

South Indian Breakfast ring murukku snacks in the jar Ring Murukku snacks in the jar South Indian Breakfast Kindle 00 188x300

South Indian Breakfast

It is always good to have your feedback. Please do leave a comment below, it really motivates me to write more. If you have liked this post, do share it further.

Krishna Janamasthami Collection

janamasthami collection [object object] Krishna Janamasthami Collection janamasthami special

Krishna Janamasthami is one of the most important festivals celebrated in India and all over the world. It marks the birth of Lord Krishna and is celebrated on the eight day  of the dark fortnight in the month of Shravan.  Lord Krishna is believed to be the eigth incarnation of Vishnu and  is worshipped with utmost devotion. Fasting, pooja, rituals, songs and bhajans, sweets and savoury offerings  are all observed during this festival with utmost enthusiasm and devotion.

Usually aval payasa or aval ( rice flakes) mixed with coconut is offered to the Lord as Krishna was fond of poha.

Here is a collection of recipes from my archives that are ideal for Krishna Janamasthami. Click the title or the picture for the recipe.

Janamasthami Collection

janamasthami collection [object object] Krishna Janamasthami Collection janamasthami special 300x60

janamasthami collection

  Puffed rice balls 

puffed rice balls [object object] Krishna Janamasthami Collection puffed rice balls2 300x157

puffed rice balls

Puffed rice balls are not only tasty but can be easily prepared.

 Kodbole

kodbole [object object] Krishna Janamasthami Collection kodbole 300x218

kodbole

Kodbole is a popular savoury snack relished anytime.

Chakli

instant chakli [object object] Krishna Janamasthami Collection instant chakli 300x225

instant chakli

The instant version of chakli is equally tasty and easy to make.

Coconut Burfi

coconut burfi [object object] Krishna Janamasthami Collection coconut burfi 300x225

coconut burfi

Coconut burfi is usually made during festivals.

 Appi Payasa

appi payasa [object object] Krishna Janamasthami Collection appi payasa9 300x230

appi payasa

Appi or Puri payasa is said to be the favourite of the Lord.

Wishing one and all a Happy Janamasthami ! May Lord bless us with peace and contentment.

Eating healthy food should not be boring, make a variety of tasty dishes everyday. Do check out this book of 30 Tasty Dal Recipes on Amazon.

30 tasty dal recipes [object object] Krishna Janamasthami Collection 30 dall recipies 300x213

30 tasty dal recipes

If you have liked this post, do share it further.

Subscribe to get recipes in your inbox and a book of handyhints for free!

 

Mint paratha, pudina paratha in steps

mint paratha mint paratha, pudina paratha Mint paratha, pudina paratha in steps mint paratha10

Have you ever tried making mint paratha? If not, do give a try to it. They are aromatic and refreshing. The smell of mint leaves can never be locked, it spills everywhere. No need of any accompaniment, you can serve it with curds and pickle.

Last year, I was going through Tarla Dalal vegetarian cook book and it was then I found this mint paratha. Since then, I have made it many times.

My other flat bread recipes methi paratha  spicy methi parathas restaurant style roti

Mint paratha, pudina paratha

Ingredients:

  • 2 cup wheat flour
  • 1 cup mint leaves
  • 1 teaspoon ajwain
  • salt to taste
  • 2 teaspoon chilli powder
  • 1 teaspoon oil
  • water for kneading
  • wheat flour for dusting
  • oil for roasting

Method:

  1. Separate the leaves, wash and dry them
  2. Chop them finely.
  3. In a wide bowl, mix the ingreients.
  4. Add little water and knead to a soft dough.
  5. Keep it aside for ten minutes.
  6. Take a ball of the dough.
  7. Roll into a circle of 4 inch diameter.
  8. Smear a little oil and dab some flour.
  9. Fold it into pleats, from one end to the other.
  10. Now, enclose it into circular shape.
  11. Dust it with some flour and roll it.
  12. Heat a skillet, put the rolled paratha on it.
  13. After a few seconds, flip it and apply oil
  14. Turn it to the other side and smear oil. It should be well roasted.
  15. Serve with curds or pickle.
mint paratha mint paratha, pudina paratha Mint paratha, pudina paratha in steps mint paratha10 200x300

mint paratha

mint leaves mint paratha, pudina paratha Mint paratha, pudina paratha in steps mint paratha1 300x200

mint leaves

ingredients mint paratha, pudina paratha Mint paratha, pudina paratha in steps mint paratha2 300x200

ingredients

dough mint paratha, pudina paratha Mint paratha, pudina paratha in steps mint parataha 3 300x200

dough

balls of dough mint paratha, pudina paratha Mint paratha, pudina paratha in steps mint paratha4 300x200

balls of dough are rolled, pleated and then made into a circular shape.

rolled into circular mint paratha, pudina paratha Mint paratha, pudina paratha in steps mint paratha5 300x200

rolled into circular, Roll it further.

on the skillet mint paratha, pudina paratha Mint paratha, pudina paratha in steps mint paratha6 300x200

on the skillet

mint paratha being cooked mint paratha, pudina paratha Mint paratha, pudina paratha in steps mint paratha7 300x200

mint paratha being cooked

mint paratha mint paratha, pudina paratha Mint paratha, pudina paratha in steps mint paratha8 300x200

mint paratha

mint paratha mint paratha, pudina paratha Mint paratha, pudina paratha in steps mint paratha8
Print

Mint paratha, pudina paratha

Mint paratha or pudina paratha is tasty and ideal for lunch box. It is served with pickle or curd usually.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 parathas
Author jayashree

Ingredients

  • 2 cups wheat flour
  • 1 cup mint leaves
  • 1 teaspoon ajwain
  • 2 teaspoon chilly powder
  • salt to taste
  • 1 teaspoon oil
  • wheat flour for dusting
  • oil for roasting
  • water for kneading

Instructions

  1. Separate the mint leaves, wash and pat dry.

  2. Chop the leaves.

  3. Put the ingredients in a wide bowl and mix well.

  4. Knead it to a soft dough with little water.

  5. Keep it aside for ten minutes.

  6. Take a ball of the dough.

  7. Roll it into a circle of diameter 5 inch.

  8. Smear some oil and dab a little flour. Fold it like a pleat from one end to the other.

  9. Then, make it into a circular shape.

  10.  Roll into a circle. 

  11. Heat a skillet.

  12. Put the rolled paratha on to the skillet.

  13. Flip it to the other side, smear oil and back again to the original side.

  14. Let cook until brown spots are visible.

  15. Serve hot with pickle or curds.

mint paratha mint paratha, pudina paratha Mint paratha, pudina paratha in steps mint paratha10 200x300

mint paratha

Collection of tasty flat bread recipes is here in the form of e-book!  It consists of so many different varieties, all tried and tested. Do check it out on Amazon.

Breadbasket mint paratha, pudina paratha Mint paratha, pudina paratha in steps breadbasket 300x200

Breadbasket

Subscribe to get all recipes in your inbox and a  book of handy hints for free !

Masala Mathri/ making of tasty mathri

masala mathri masala mathri Masala Mathri/ making of tasty mathri mathri12

Mathri is a popular Rajasthani snack, that is usually had with a cup or tea or with pickle. It is crispy, flaky, mild spicy and tasty. It’s been one of the favourite at home. Masala mathri is a slightly modified version to the regular one.

Mathri is usually made with all purpose flour. But it can be made healthier by mixing equal quantity of wheat flour along with it, for now I am enjoying this version.

Other dry snacks on the blog Kodbole, Chakli

 

masala mathri masala mathri Masala Mathri/ making of tasty mathri mathri11 200x300

masala mathri

Ingredients:

  • 1 cup wheat flour
  • 1 cup all purpose flour (maida)
  • 1/4 teaspoon soda
  • salt
  • 1/2 teaspoon carom seeds (ajwain)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper powder
  • 1/4 teaspoon chat masala
  • 1/2 teaspoon garam masala
  • 2 teaspoon ghee
  • water for kneading
  • oil for frying

Method:

  1. Sieve wheat flour, all purpose flour and soda together.
  2. Add cumin, carom seeds, peeper powder, chat masala, garam masala and salt. Mix it.
  3. Put ghee and rub it well in the flour.
  4. Add water and knead to a dough of hard consistency.
  5. Cover it with a thin muslin cloth and keep it aside for ten minutes.
  6. Take a small ball of the dough and roll it into 3 to 4 inches in  diameter. It should be slightly thick.
  7. Roll a few more mathris.
  8. Heat oil in a pan.
  9. Take the rolled mathri and prick them with a fork.
  10. Put a couple of them in oil and fry on medium heat until golden in colour.
  11. Remove them on a tissue paper.
  12. Store them in an airtight container.

flour masala mathri Masala Mathri/ making of tasty mathri mathri1 300x200

flour

basic spices masala mathri Masala Mathri/ making of tasty mathri mathri2 300x200

basic spices

other spices masala mathri Masala Mathri/ making of tasty mathri mathri3 300x200

other spices

ghee masala mathri Masala Mathri/ making of tasty mathri mathri4 300x200

ghee

rub it well masala mathri Masala Mathri/ making of tasty mathri mathri5 300x200

rub it well

dough masala mathri Masala Mathri/ making of tasty mathri mathri6 300x200

dough

cover it masala mathri Masala Mathri/ making of tasty mathri mathri7 300x200

cover it

small balls masala mathri Masala Mathri/ making of tasty mathri mathri10 300x200

small balls

small discs masala mathri Masala Mathri/ making of tasty mathri mathri8 300x118

small discs

pricked masala mathri Masala Mathri/ making of tasty mathri mathri9 300x182

pricked

deep fry masala mathri Masala Mathri/ making of tasty mathri mathri13 300x200

deep fry

masala mathri masala mathri Masala Mathri/ making of tasty mathri mathri12 300x200

masala mathri


Subscribe to get a book of handyhints for free !

Kadale kalu usli/ black chana sundal

Kadale kalu usli kadale kalu usli Kadale kalu usli/ black chana sundal kadale kalu usli4

 

Black chana is predominantly used during religious ceremonies. It is usually made as a spicy usal or sundal and served during poojas and ceremonies. Ganesh puja, Naga chauti and during Mangal Gowri puja it is prepared. Today is Naga Chauti and thought I will post the recipe of kadale kalu usli  / black chana sundal. It is tasty and can be prepared more often as a snack or accompaniment. (more…)

Sago Idli how to make sago idli

Sago Idli sago idli Sago Idli how to make sago idli sago idli7


Indian Bloggers sago idli Sago Idli how to make sago idli 235x96 top indivine post

I am always in search of good and easy recipes and this one is my recent addition. The first time I had Sago Idli was during a function at my cousins place. Since then, I have made it a couple of times. It’s needs no grinding; thus a boon for us, to prepare something different on daily basis.

Sago pearls is called as sabudaana in Hindi, Bengali, Gujarati, Punjabi and Marathi. It is Sabakki in Kannada, Javvarisi in Tamil, Chavvari in malayalam and Sagubeeyam in Telugu. It is used during fasting in parts of South India and Maharashtra.

My other idli recipes on the blog are Ragi Idli Chennai Idli Kanchipuram Idli

Let’s get cooking Sago Idli. The ingredients are mixed and kept to ferment. The next day or after five hours, one needs to make a seasoning and then put it in the idli stand to steam.

sago idli sago idli Sago Idli how to make sago idli sago idli9 200x300

sago idli

Ingredients:

  • 3/4 cup sago pearls
  • 1 cup semolina (idli rawa)
  • 1.5  cup curd
  • 1 cup water
  • salt to taste
  • 1/4 teaspoon soda
  • 1 teaspoon oil
  • 1/4 teaspoon mustard seeds
  • asafoetida a pinch
  • 1 teaspoon bengal gram
  • 4 cashew broken
  • a few curry leaves

Method:

  1. Take sago and semolina in a bowl. Wash it well and drain the water. Put curd and water to it. Mix it well. The consistency should be moderate. Close a lid and keep it in a warm place to ferment overnight or for five hours.
  2. Add salt to the batter.
  3. To make the seasoning: take the oil in a small pan. Add the mustard seeds, as it crackles, put cumin, bengal gram, green chilly pieces, cashew pieces and curry leaves.
  4. Pour it over the batter.
  5. Heat the idli steamer. You may grease the plates, I just wash them and use it.
  6. Add soda to the batter, mix well and put a ladle full in each cavity.
  7. Put it in the steamer and allow to cook on medium flame for fifteen minutes.
  8. Idlis should be well cooked.
  9. Remove the idlis with round edged spoon after sometime.
  10. Serve with chutney, sambar or sago.

Take a tip:

  • The curds used must be sour.
  • Small sago pearls are usually used for this. But, I have used the regular ones itself.

idli batter sago idli Sago Idli how to make sago idli sago idly1 300x200

idli batter

Mix sago pearls and semolina in curd. Add a little water to get the medium consistency. Set it aside to ferment for a few hours.

seasoning sago idli Sago Idli how to make sago idli sago idli2 300x200

seasoning

Heat oil in a small pan. Add mustard seeds, as it crackles put cumin, bengal gram, green chilly, cashew and curry leaves.

put the seasoning sago idli Sago Idli how to make sago idli sago idli3 300x200

put the seasoning

Put salt to the batter and  add the prepared seasoning.

and the soda sago idli Sago Idli how to make sago idli sago idli4 300x200

and the soda

Lastly, add a little soda and mix it.

batter into the idli moulds sago idli Sago Idli how to make sago idli sago idli5 300x200

batter into the idli moulds

Put the batter in the cavity of the idli moulds.

ready to be steamed sago idli Sago Idli how to make sago idli sago idli6 300x205

ready to be steamed

It is ready to be put in the idli maker. Cook it on medium heat for 15 to 20 minutes. The idli should be well cooked from inside also.

sago idli sago idli Sago Idli how to make sago idli sago idli8 300x200

sago idli

Sago idli are ready to serve.

Sago Idli sago idli Sago Idli how to make sago idli sago idli7 300x200

Sago Idli

You can serve with chutney, sambar or sago.

 

 

Prestige has come with a smart multi kadai. It has anodized body. It can be used for idly and dhokla. One can also use it for regular cooking. You can check it in the link below.

 

Print

Sago Idli

Sago idli is another variety of idli that needs no grinding. It is a boon for ladies to prepare idlis easily. 

Course Breakfast
Cuisine Indian
Prep Time 7 hours
Cook Time 18 minutes
Total Time 7 hours 18 minutes
Servings 3 people
Author jayashree

Ingredients

  • 3/4 cup sago pearls
  • 1 cup semolina (idli rawa)
  • 1.5 cup yoghurt (curd)
  • 1 cup water

For seasoning:

  • 1 teaspoon oil
  • 1/4 teaspoon mustard seeds
  • asafoetida a pinch
  • 1 teaspoon bengal gram
  • 5 cashew broken into pieces
  • 2 green chilly cut into pieces
  • few curry leaves tear them into small bits

Other ingredients

  • 1/4 teaspoon baking soda
  • salt to taste
  • water ( to adjust the consistency of batter)

Instructions

  1. Put sago and semolina in a bowl. Wash it and drain the water.

  2. Put yoghurtand water  to it. Mix them together. The consistency should be moderate.

  3. Cover it with a lid and keep it to ferment overnight (atleast five hours)

  4. The next day, add salt to it.

  5. Make seasoning. Take oil, put the mustard seeds, as it crackles, put cumin, bengal gram, green chilly, curry leaves, cashew pieces and asafoetida.

  6. Pour it over the batter. 

  7. Heat the idly steamer.

  8. Grease the plates if you wish. I usually wash them and use right away.

  9. Add soda to the batter.Give a stir. Adjust the consistency of batter by adding a little water.

  10. Put a ladle full of batter in each cavity.

  11. Keep it in the idly cooker and steam for twenty minutes on medium flame.

  12. The idly should be well cooked. 

  13. Remove them after sometime. Serve with chutney, sambar or sago.

Recipe Notes

  • The sago pearls used  for this are the smaller ones, but I did use the regular ones.
  • Yoghurt should be sour.
sago idli sago idli Sago Idli how to make sago idli sago idli9 1 1534x2300

sago idli

 

Subscribe to get a book of handy hints for free!

 

 

 

Roasted paneer slabs/bread roll in steps

Grilled Paneer slabs roasted paneer slabs Roasted paneer slabs/bread roll in steps grilled paneer slabs6

Roasted paneer slabs/ bread roll in steps. Easy to make snack for evenings. Paneer stuffed bread rolls are roasted on a skillet.

Bread rolls are one of the favourite snacks that has been relished by all. The bread is stuffed with a filling that is prepared, rolled , sealed and deep fried. But here, it is shallow fried, thus a guilt free snack. (more…)

Sesame Rice/ how to make sesame rice

sesame rice  Sesame Rice/ how to make sesame rice sesame rice6

 Sesame rice is a flavourful dish which can be prepared during weekends or for a quick lunch. It is ideal during festivities since it has no onion or garlic in it.

The ingredients needed  to prepare sesame rice are few and mostly found in all kitchen shelves. Roasting and grinding of ingredients are the only other tasks involved here.

sesame rice  Sesame Rice/ how to make sesame rice sesame rice6 200x300

sesame rice

A few other varieties of traditional rice dishes  kempu chitranna, bisebelebath

Let’s get cooking Sesame Rice

Ingredients:

  • 1 cup rice
  • 2 tablespoon sesame seeds
  • 3-4 dry red chillies
  • 1 teaspoon urad dal (black gram dal)
  • 2 tablespoon oil
  • 5 cashew nuts
  • 1 teaspoon ghee
  • salt to taste
  • 1/2 teaspoon mustard seeds
  • a pinch of asafoetida
  • a few curry leaves

Method:

  1. Wash the rice and cook it in a pressure cooker. The grains should be separate, hence add water accordingly while cooking.
  2. Dry roast the sesame seeds in a pan until light brown in colour. Put it aside.
  3. Roast the red chilly and urad dal with a little oil in it.
  4. Grind both the ingredients separately.
  5. Make seasoning with the remaining oil.
  6. Add mustard seeds. As it crackles, put curry leaves and asafoetida. Put the rice, salt and the ground powders to it. Mix well.
  7. Take ghee in another pan. Roast the cashew pieces. Mix it into the rice and serve.

roasted sesame seeds  Sesame Rice/ how to make sesame rice sesame rice1 1 300x200

roasted sesame seeds

roasted red chilly and urad dal  Sesame Rice/ how to make sesame rice sesame rice2 300x164

roasted red chilly and urad dal

both powdered seperately  Sesame Rice/ how to make sesame rice sesame rice3 300x200

both powdered seperately

seasoning  Sesame Rice/ how to make sesame rice sesame rice4 300x200

seasoning

Mix rice, powdered spices and salt.  Sesame Rice/ how to make sesame rice sesame rice5 300x200

Mix rice, powdered spices and salt

Sesame rice  Sesame Rice/ how to make sesame rice sesame rice7 300x200

Sesame rice

Print

Sesame Rice

Sesame rice is a 

Course Main Course
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author jayashree

Ingredients

  • 1 cup rice
  • 2 tablespoon sesame seeds
  • 3-4 dry red chilly
  • 1 teaspoon urad dal
  • 2 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • asafoetida a pinch
  • a few curry leaves
  • 5 cashewnuts
  • 1 teaspoon ghee
  • salt to taste

Instructions

  1. Wash and cook the rice in pressure cooker. The grains of the rice should be separate, add water accordingly. 

  2. Once the pressure is released, put the rice in a wide plate.

  3. Roast sesame seeds until light brown in colour. Put it aside.

  4. Put a little oil and roast the urad dal and dry red chillies.

  5. Make separate powder of these.

  6. Take the remaining oil and put mustard seeds, as it crackles throw in the curry leaves and asafoetida. Turn of the flame. Put the rice, powdered spices and salt. Mix them together.

  7. Take ghee in a small pan and roast the cashew nuts. Garnish the rice with it. Sesame rice is ready to serve.

My e-b00k, “30 Tasty Dal Recipes” is available on Amazon. One can have daily different variety of dal.