Sweets and Cakes - No comments - Page 9

Dear Caryn here is the recipe for kai murukku.

Ingredients

1/2kg rice flour

5 tbsp roasted urad dhal flour

5 tbsp butter

1 tbsp cumin seeds

Salt to taste

1kg cooking oil for frying
Method
Mix rice flour, urad dhal flour, butter, cumin seeds and salt and form a dough.

Take a lump of dough in your fist and using the fingers to push the dough out, form a rope-like pattern, shaping it into a spiral at the same time — you can use a circular board of the desired size as guide. Make three circles for a small spiral and five circles for a big spiral.

Each time you run out of dough, take another lump of dough and start again, connecting one end with the other to form a continuous spiral.

Deep-fry the spirals in a wok of oil until golden brown on both sides.

Edited by Kavitha Ravi - 16 years ago

Here is another traditional palagaram.

MUNTHIRI   KOTHU


Ingredients:

500 grms roasted cleaned green gram dhal
500 grms powdered white sugar
50 grms brown sugar +100 ml water
150 grms roasted yellu
150 grms scrapped coconut roasted to a nice brown colour
10 cardamons powdered
350 grms rice soaked and powdered
3 tbs maida flour
160 ml water or little bit more
1 pinch of salt
oil for frying

Method:
Powder the roasted green gram dhal, the roasted yellu, and the roasted coconut
The powdered yellu and powdered coconut will be a bit rough..
Mix the yellu powder ,coconut powder the green gram powder, the cardmon powder
And the powdered white sugar.
Just boil the brown sugar with the 100 ml water, strain it.
Slowly add to the mixture and mix nicely with your hands
Press hard with your fingers when you mix.,
Make small marble sized balls and arrange on a plate.

Mix a batter of rice flour ,maida flour, and salt by adding water carefully to a
Dosai maavu consistency.
Heat a non-stick pan, with oil on a medium heat.
Dip the marble sized balls in the rice flour batter.
Deep fry one by one till golden brown.
Remove and put on a newspaper to remove excess oil.
When cold keep in a airtight tin.

Note: If the flour is thick, dilute slowly with little water.

Edited by Kavitha Ravi - 16 years ago

Here is the sippi.

SIPPI

Ingredients:

500 grms rice flour
75 grms urad dal flour
75 grms sugar
tsp cardamom powder
Enough coconut milk
Salt
Oil

Method:
Mix the rice flour and urad dal flour with a pinch of salt.
Add enough coconut milk and knead to a pliable dough.
Now take a small piece of dough and flatten it on any design,
Or fork. Then roll each piece off so that the design will be
Imprinted on it. When you have finished with all the dough,
Deep fry till crisp and golden. Drain and keep aside.

In a wok add the sugar,2 cups of water and the cardamom powder.
Boil the syrup till one string consistency, and starts to bubble.
Add all the sippi and mix thoroughly.
The syrup will crystallize and all the sippi will be coated
With sugar. Remove, let it cool and store.

Here is the mould that we used.

Edited by Kavitha Ravi - 16 years ago

Here is the murukku.

Murukku

Ingredients:
3 cups rice flour
1 cup urad dal flour
1 tsp cumin seeds
2 tsp sesame seeds
tsp asafetida powder
A pinch of ajowan
Salt to taste
Coconut milk or water  (warm the milk or water )
Oil

Method:
Combine all the dry ingredients.
Add enough coconut milk or water.
Make a soft dough. Knead well.
Fit a metal snack press with five holed disk
Fill with dough. Press into a shape of murukku
On to a square piece of plastic paper.

Heat the oil and drop the murukku slowly.
Deep fry until the murukku is crispy.
Remove and drain. Cool and store.

Edited by Kavitha Ravi - 16 years ago

Kai murukku (Hand-twisted murukku)

Ingredients

1/2kg rice flour
5 tbsp roasted urad dhal flour
5 tbsp butter
1 tbsp cumin seeds
Salt to taste

1kg cooking oil for frying

Method
Mix rice flour, urad dhal flour, butter, cumin seeds and salt and form a dough.

Take a lump of dough in your fist and using the fingers to push the dough out, form a rope-like pattern, shaping it into a spiral at the same time. Make 2 to 5 circles for a small spiral and 9 to 12 circles for a big continuous spiral without breaking.

Deep-fry the spirals in a kuali of oil until golden brown on both sides.

Here is what we call Then Kulal or mulu murukku.

MULU MURUKKU

Ingredients:

75 grms moong dal flour
75 grms chana dal
500 grms rice flour
125 grms butter
1 tsp cumin seeds
2 tbs sesame seeds
tsp asafetida powder
Salt to taste
oil


Method:
Mix everything together
Sprinkle a little water if necessay to be made into a dough.
The rest as for normal murukku.
These murukkus will be golden in colour when fried.
They will just melt in your mouth.

URL=http://imageshack.us][/URL]

Edited by Kavitha Ravi - 16 years ago

This brown sugar Athirasam

 

This is white sugar Athirasam

The recipe for both the athirasams are same except for sugar athirasam you use  rice 400 grms and sugar 250 grms. Use 50ml water to make the syrup.

Athirasam  Brown Sugar

Ingredients:

500 grms raw rice soaked for 1 hour

300 grms jaggery or brown sugar

tsp cardamom powder

Ghee

 

Method:

Drain the rice in a colander. Spread it on a paper and let it dry partially.

The rice should be slightly wet. Grind the  rice and sieve it once.

Add one cup of water and make the syrup. Before it comes to boil, filter it.

Boil again stirring frequently. When the syrup is bubbling, slow the fire.

To test wheather it has come to the right stage  ( patham ) , drop a little

Syrup in a cup of water. You can gather the syrup into a smooth ball.

You have to test  this method several  times after the syrup has come to a boil.

Off the stove. Sprinkle the flour mixed with the cardamom powder,  littlt  by little

And mix well. The batter must not be very  stiff, a bit soft.  If we make a ball from it

It must be smooth, and should not break or crack.

Pour the batter into a greased bowl. Pour about 1 tbs of ghee on top of the batter

And keep.  You can make the athirasam the next day. (normally I keep for 4 days)

On the day of making athirasam, you remove the batter and knead well.

Incase your batter has harden, just sprinkle a little hot water and knead well.

Heat oil in a wok on a medium flame. Pat the dough in your palm into a disc.

Make a hole in the centre, and deep fry. The athirasam should puff up when you fry.

It  will be a bit crisp on the first day. The next day it will become soft.

Well with pratice only , one can make perfect athirasam.

.

 

Edited by Kavitha Ravi - 16 years ago

Her is the recipe.A bit different from others.

PROUVELANGA URUNDAI

Ingredients:
250 grms moong dal roasted
250 grms parboiled rice roasted
250 grms channa dal roasted
50 grms sesame seeds roasted
50 grms peanuts roasted
20 grms coconut cut into strips roasted
tsp dry ginger and cardamom powder
1 kg brown sugar

Method:
Take 2 tbs of roasted moong dal and channa dal and keep aside.
Grind the rest of the moong dal, parboiled rice, and channa dal
Into fine powder.
Then mix all the other ingredients to the powder and keep aside.

In a wok add the brown sugar and 2 cups of water and cook on
A medium heat to make syrup.
To test the syrup, drop a spoonful into a cup of cold water.
It will form a soft ball. Reduce the heat to very low, just to
Keep the syrup warm.

Spread a cup of the flour in a bowl, pour a small ladle of syrup
In the middle. Use a spoon and stir well.
Powder your hands with the ground flour, pick up a handful of the mixture and shape it into a ball. You have to be quick.
Repeat with the remaining powder and syrup.
The balls will harden as they cool.

Note: Some people make this urundai with just all flours.
We add all the other things, so that when you bite you have
Dals and things , and not only flour.

Edited by Kavitha Ravi - 16 years ago

This is a fast disappering sweet.

ELLU URUNDAI
All u need for ellu urundai is is 1 cup roasted seasame seeds and 1/2  cup jaggery and 1/4 cup water.Make a syrup of jaggery by adding water to the grated jaggery to one string consistent.add seasame seeds to the jaggery syrup.mix well .Let it cool a bit.Rub some ghee to your palms   and make balls.Ellu urundai is ready!!!!!!!

Edited by Kavitha Ravi - 16 years ago

.

Pineapple Tarts.

Ingredients
Pastry:

150g flour

l/4tsp salt

2 tbsp corn flour

100g butter or margarine

1 1/2 tbsp icing sugar

1 egg yolk

Jam:

250g grated pineapple

150g sugar

1 tbsp lemon juice

Method
Sieve flour, corn flour, salt and icing sugar into a mixing bowl. Rub in margarine or butter and add egg yolk to form a dough.

Roll pastry into 0.5cm thickness and stamp out with a cutter. Press about 0.25cm deep in the centre. Add one teaspoon of filling. If you like, you can decorate the tart with two strips of pastry placed to make a cross on the top.

Bake in a preheated oven at 180C for 10 to 15 minutes or till lightly brown.

Making the jam: Bring to a boil grated pineapple, sugar and lemon juice. Let it simmer for 30 minutes or until it thickens. Sieve in half a teaspoon of cornflour

URL=http://imageshack.us][/URL]

 

This is the cutter I used.

 

Edited by Kavitha Ravi - 16 years ago