Tuesday, October 17, 2017

Maida Butter Murukku




Maida Butter Murukku

Happy Diwali to all my friends and readers! 
Murukku is the perfect tea time snack, crunchy and savory. Murukku is often made for Diwali.In my house murukku is everyone's  favorite. This recipe is shared by my aunt Suma. It was my late grandmother's recipe. The best part of this recipe is that it is easy and can be made in a jiffy. It is made with maida and butter. With this recipe you can make 15-18 murukku. If you want a larger batch you can use half kg flour and 50 grams of butter. This is a crunchy and delicious murukku. Try this,you will surely love it.

Recipe source : My aunt Suma Padmanabhan

Ingredients
Maida/All purpose flour- 2 cups
Butter- 2 1/2 tbs
salt to taste
Sesame seeds- 1 tbs
Carom seeds/Aijwan- 1/8 tsp
Oil for frying




The first step is to steam the maida/all purpose flour. Place the flour in a thin cloth, tie into a small pouch and steam in a steamer/idli cooker for 5-7 minutes. Transfer this into a bowl and allow it to cool down.
When cool break the flour into small pieces with a spoon and sieve the flour to remove any lumps.
Into this add salt and room temperature butter. With a pasty blender or with your fingers rub it into the flour until the flour resembles course sand like mixture. (Do not add too much butter or it will crumble and will not retain shape when frying). Add sesame seeds and carom seeds and mix. Add water little at a time to make a smooth stiff  dough. Cover with a damp cloth and allow it to rest for 10 minutes.

Heat 2-3 cups of oil in a pan. Grease the inside of the murukku press. You can use the plain or star holed plate /mullu acchu. Fill the murukku press with the dough and press in circular motion into the oil or back of greased ladle. Drop carefully into the oil and fry in medium flame till it is slight golden. Drain into paper towels and allow it to cool. Fry murukku in batches.



Try this,
Hope you will all enjoy!

Thursday, September 28, 2017

Karal Ularthiyathu/Mutton Liver Pepper Fry



Karal Ularthiyathu/Mutton Liver Pepper Fry

Spicy liver fry or masala tastes delicious.This recipe is liver/karal Ularthu, which is a kind of stir fry. The liver is cooked first and then stir fried with the masala.You can also make chicken or meat using the same recipe.Usually thin slices of coconut is added to the ularthu,but here I have used grated coconut.The star ingredients in this recipe is crushed chilly flakes  and pepper, which gives a nice spice kick. This goes well with rice and chapathi.



Ingredients

Goat liver  - 1/2 Kg
Shallots- 10-15
Ginger- 2  inch thick
Garlic-2-3
Grated coconut - 1/2 cup
(or thinly sliced coconut- 3 tbs)
Pepper powder-1/2 tsp
Turmeric powder- 1/2 tsp
Garam Masala - 1/2 tsp
Whole red chilly-5
(or according to spice tolerance)
Coriander powder- 1/2 tsp
Fennel seeds- 1/2 tsp
Curry leaves
Coconut oil
Salt to taste



Cut liver into small cubes. Rub with salt and turmeric powder and wash liver pieces thoroughly for at least three to four times. Drain out all the excess water and keep aside.

You can use a heavy bottom pan. Add liver, turmeric powder and pepper powder and 1/4 cup of water. Do not add too much water  as liver will start oozing out water. Add salt only when liver is almost cooked other wise it can make it tough. Continue cooking till soft and all the water evaporates.

In a mixer coarsely blend dry red chilly,shallots, ginger, garlic and a few curry leaves.

Heat oil in a pan and add curry leaves. Fry coconut and fennel seeds till it changes color. Next add the onion chilly mixture and saute till golden brown.Mix all the dry spice powders and fry till oil separates. Add the cooked liver and mix well till the masala is well coated.If it is too dry sprinkle little water.Saute for 3-4 minutes and switch off the flame. Serve with rice.

 

Try it,
Hope you will enjoy!

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