Butter Muruku (Instant Chakli)

Butter Muruku also known as bene murruku are Rice sticks crispies made with Rice flour & butter spiced up used for Spicy evening snacks

These crunchy bites are addictive you tend to keep on munching these, so these are made typically on festivals or special occasions

Diwali snacks presenting third savory snacks for this diwali Instant Butter/Bene muruku for crunchy crispy snacks with an easy method to follow

Try this Butter/Bene Muruku Ingredients:

Rice Flour: 1 cup
Fried gram(Poppu): 1/4 cup
Chili powder: 2 tsp
Butter: 4 tsps
Sesame seeds: 2tbsps
Salt to taste
Jaggery/ Sugar: 2tsps
Oil for deep frying

For larger quantities Double up all the ingredients

Method to follow for Instant Butter Muruku:

Dry roast Fried gram(Hurkadale/Poppu) & make fine powder
Take Rice flour add all other ingredients & mix well
Add little by little water & form a dough
This dough should not be too hard it must resemble like chapati dough

Keep this to rest for 5 min
In meanwhile grease the Muruku maker add the Star slot plate to it
Keep the Oil for heat in a deep dish

Take a portion of dough & keep it in the Muruku maker
Close & Press it on a surface or directly in hot Oil
Fry these muruku on medium heat just till it starts to change  color slightly
Dont wait till it changes color completly as it cooks even after taking out
Drain on an absorbent Paper & leave it to cool down
Crispy Muruku are ready to munch....Repeat the process with rest of dough
Once fully cooled transfer to airtight containers

Note: Dont put too many murukus at a time in oil, this will make the temperature of Oil to drop down & bubbles will form in oil, so always fry in small batches

Rava Ladoo Instant

This Diwali make Rava ladoo easy way Instant Rava ladoo for sweets 
Diwali is  a festival of sounds and sights with fireworks and rangoli designs; the festival is a major celebration of flavors with feasts and numerous mithai (sweets, desserts)& crunchy snacks, Its a festival of emotions as well where Diwali ritually brings family and friends together every year. Make these Traditional  Rava ladoo for your family & enjoy Diwali

Ingredients :



Rava/Semolina: 1 cup
Sugar: 3/4 th cup
Cardamon powder.
5-6 tbsp ghee.
1+1/2 cup milk
Dry fruits: Cashew & Raisins

Method of preparing Instant ladoo:

1.Roast the rava dry for some time on slow flame ,then add ghee and keep  roasting continuously on low flame.
2.Don't let the rava get burnt .Roast it till changes color
3.Divide it in two portion, remove half of it keep aside
   For the rest half  add half cup milk & cook

   
4.Let it bubble.add half of sugar & cardamom mix, remove from heat & let it cool down
5.Till this cools you can repeat the same process with rest of the Rava
6.On the other hand the first mix should be cooled now .Add dry fruits & start to give it shape

7. Add little little milk if its too dry & shape to ladoos
8. After this make ladoos of rest of mixture will be still luke warm now roll ladoos.
9. If you fell the mixture is dry, Dont panic add a bit milk & Apply ghee to hands to roll ladoo 
 It will set hard after few hrs...Can keep these Ladoos for 4-5 days

Note: Instead of dividing the mix You can make this whole at once, but in that case your mix will get cooled down by the time you make 10-15 ladoo so reheat the rest mix & then proceed, it should be warm when you roll the ladoo, mix very little little milk, not too much

7 Cup Burfi Diwali sweets

Diwali sweets, 7 cup burfi with dry coconut & besan this delightful sweet is easy to make & tasty
Tastes like coconut burfi & besan adds to its taste
Ingredients are very simple and easy to remember as the Name states its 7 cup all ingredients measured to 7 cups easy to remember

Diwali is round the corner so try making these simple sweets, Cashew Burfi, Rava Ladoo, Besan Laddo  & Snacks cannot be forgotten popular diwali snacks: Ribbon crispy, Rice Murruku

Very Simple and Easy Ingredients:

Besan: 1 cup
Ghee:  1 cup
Milk:   1 cup
Sugar: 3 cups
Copra: 1 cup(grated)

Total 7 cups so the Name 7 Cup Burfi:

Preparation:

Greese a plate or tray with ghee & keep aside
In a Deep Dish Add Ghee &  heat then add besan & fry
Once it slightly changes color fry on low heat little more 
Add milk & bring to one boil add sugar mix
Keep stirring till sugar dissolves completely
Add grated copra & mix keep stirring continuously till it starts leaving sides

Remove on a greased plate & spread it out
Dont make it too thin, use roling pin & make it even
After few min start making marks from knife 
For diamond shape make Straight lines, then Cross lines

Once its cools down the Burfi will set completely
Enjoy 7 cup Burfi with your family this diwali

Store it in Airtight Containers Happy Diwali

Ribbon Crispy Diwali snacks

Diwali celebration of flavors with feasts sweets & snacks, sharing popular crispy snacks Crunchy Rice Ribbon crispy are fritters tasty mildly spiced, perfect for Kid's snacks

Diwali or Deepavali, the "festival of lights" is  festival celebrated in autumn every year. Diwali is the biggest and the brightest festival in India Diwali is a five-day festival in many regions of India, with Diwali night centering on the new moon – the darkest night The festival spiritually signifies the victory of light over darkness. Diwali falls between mid-October and mid-November.
The darkest night of autumn lit with diyas, candles and lanterns, makes the festival of lights particularly memorable. 


Diwali is also a festival of sounds and sights with fireworks and rangoli designs; the festival is a major celebration of flavors with feasts and numerous mithai (sweets, desserts)& crunchy snacks,Its a festival of emotions as well where Diwali ritually brings family and friends together every year.

First in line this diwali sharing popular crispy snacks Crunchy Rice Ribbon crispy are fritters tasty mildly spiced, perfect for Kid's snacks

With very few Ingredients, You can make this Instant snacks

Ingredients Needed
Riceflour: 1 cup
Besan(chickpea flour): 1 cup
Red chili powder: 1 tbsp
(or Pepper powder)
Ajwain(Om pudi): 1/2 tsp
Salt to taste
Ghee : 1tbsp
Oil: 1sp
Water to form dough
Oil for deep frying

Procedure:
Mix together Rice flour & besan
Add salt , chili powder/ pepper powder mix
Add Ajwain Add ghee & oil mix to form crumbly texture
Slowly add little little water mix to form stiff dough
Rest it for 5 min, dough is same as any Murruku dough

Use Murruku maker with Flat hole/Ribbon sloted plate, 
Heat Oil for deep frying in a deep dish
Grease the murruku mould with oil placing the Ribbon sloted plate in it

Take a portion of the dough & put it in mould

Press & form round/ long Ribbon in a dish
Once oil is hot, slowly take this formed Rounds/ strips drop in hot oil(You can even make this murruku directly pressing dropping in oil)

Fry till light brown both sides, once it starts changing color, remove on absorbent paper & let the excess oil drain

Leave it to cool down to room temperature
It will be crispy & crunchy
Fill it up in air tight container...

Crispy crunchy Rice Ribbon crispy ready for munching.

Soya Nuggets cutlets

Soya Nuggets cutlets, Enjoy this spicy vegeterian Soya Nuggets cutlets with your family

With Soya chuncks one can make vegeterian versions of traditionally meat-based dishes....Best for those who follow Vegetarianism
Soya chunks is a defatted soy flour product, a by-product of extracting soyabean oil. It is often used as a meat extender. It is quick to cook, with protein content far greater than that which comes from meat

Easy to make try this Vegeterian version (Without egg & breadcrumbs) spicy tikkis with very less oil....Here is the recipe




Ingredients Needed
Soya Nuggets : 2 cups
1/4th tsp Turmeric
2 sps Ginger garlic paste
1 medium sized onion: finely chopped
1sp Redchili powder
1/2 sp coriender powder
1sp All spice( Garam masala) powder
1sp Maggie stock cube or Masala maker
Finely chopped Coriander leaves.
1 tsp lemon juice
2-3 tsp Besan(Chickpeaflour)
4-5 sps Oil to fry

Soak Soya Nuggets in hot water for 5-10 min
Drain & squeeze out water, again add water wash & squeeze 
repeat this for 4-5 times So that the soya smell goes off 

In a food processor Mince these drained soya nuggets
In a pan take 2 sps Oil add add ginger and garlic paste 
Then add finely chopped onions & saute it
Add the Minced Soya nuggets & fry then add all spices, red chili powder
Add turmeric powder,Coriander powder, 1sp Maggie stock cube, mix
Sprinkle little water if its too dry add  little salt
Remove from heat add lemon juice, and keep it aside.
Lastly sprinkle coriander leaves leave it to cool

Then Add besan (Chickpeaflour) to the soya mixture, mix it well.
Make a small balls and shape like tikkis.....
In a pan take Oil & once heated shallow fry Till both sides are golden

Enjoy it with sweet and spicy sauce or mayonaise dip

Bhuna Mutton Korma(Lamb curry)

Dusahara Special Bhuna Mutton Korma, spicy lamb curry for special occasion, After 9 days of Navratri fasting its time to feast.

According to religious belief, On the 10th day of this festival, Lamb is offered to Goddess & then its distributed & every one eats it as God's blessing

Rich gravy with spices & coconut base gives a good flavour to the lamb, First the meat is marinated & then fried to seal all the flavours, hence its called Bhuna(fried) Mutton Korma

Always use a pressure cooker to cook the Mutton/ lamb till it falls apart fully cooked

Ingredients:

For the MARINADE

Mutton: ½ kg

Lemon juice : 2sp

Salt : 1sp

Curd: ½ cup

To grind:

Ginger garlic paste: 2sps

Green chillies: 3

Coriander: 1 cup

Coconut: ½ cup

For Tempering:

Oil: 3sps

Cloves: 4-5

Cinnamon: ½ inch

Onion: 2 chopped

Tomatoes: 3 chopped

Chilli powder: 2 sp

Coriander powder: 1sp

Method

Clean the mutton by rinsing 2-3 times in water

Marinate the mutton with lemon juice & salt for 5-10 min

For the Gravy:

In a blender add all ingredients under gravy add 1 cup water

Grind to a fine paste & Keep aside

Take a deep Dish(Kadai) & heat add Oil 2-3 sps

Squeeze the mutton & add one by one & fry the mutton nicely

After 5 min of frying remove and add Curd to this and leave it to marinate for 10 min

In a pressure cooker add Oil & heat it

Add all Ingredients under Tempering 1^st cloves, cinnamon

Onions chopped & fry then Add Tomato chopped & fry nicely

For this Bhuna masala you should fry for more than 5 min add little water at end

Mix  add Redchili powder & Coriender powder

Add the marinated mutton & fry again for 5 min

Lastly add Coriander & Coconut  paste & mix well cook for 5 min

Mix all together adjust Salt add water 1-2 cups

Pressure cook for 5-6 or more Vissels till the mutton is cooked well

Once the cooker cools down Open it & mix well

Bhuna Mutton Korma is ready to serve

Cashew Burfi (Kaju Burfi)

Cashew burfi, Make delightful tasty & Rich cashew burfi at home with very few simple steps, For this Dusehera try this Cashew burfi

Yes you heard it right this is an easy recipe which you can make for any special occasion, I made this Cahew burfi for my son's 2nd birthday & every one rejoiced it, so simple you just need 3 ingredients

For special occasion you can even decorate it with silver leaf, and give it a rich look...
Just like any other burfi you can easily spread it on a plate let it cool down & cut into desired shapes, diagonal or square

For this Dusehera try this Cashew burfi

Ingredients for 20 burfi:

Cashew nuts - 2 cup
Sugar - 1 cup
Water - ½ cup
Kewra essence - 4-5 drops(optional)
Ghee or oil - Just for greasing

Method
Powder the cashews in a dry mixer  till it turns into fine powder.
Grind it in batches(not all at once)
If it becomes like a paste also no problem
(you can even Sieve the powder if its fine powder) 

Place a pan over medium flame, add water and sugar.
Turn the flame to minimum heat and stir the sugar solution.
Cook the sugar syrup for just few minutes

Add in prepared cashew powder.
Mix the mixture and be sure that heat is the minimum.
Add the kewra essence.
Cook the mixture and check the consistency.
First it will convert into dropping consistency.
Then the mixture starts coming together its stickiness is increased
switch off the heat

Now take a butter paper or greased plate and pour this mix on it
burfi you can easily spread it on a plate, You can adjust the thickness 
I have made it thin, you can keep it thick also let it cool down 5-10min
Cut into desired shapes, diagonal(diamond shape) or square
and decorate with silver leaf.

You can also store it for 3-4 days at room temperature, if its left over 
Usually there is no left over, everyone plunges in to this delightful sweet its over in no time

Paneer & Peas gravy

Satvik dish for this Navratri without Onion & Garlic. 
Jain cuisne, which is a strictly vegetarian cuisine  does not use vegetables that are plucked from underground, like onions, potatoes, garlic such dishes are called Satvik

Even some of the festivals most folks practice fasting & eat only Satvik dishes, Make the very famous Paneer & Peas gravy without Onion & Garlic

Mattar paneer is a vegetarian north Indian dish consisting of peas and paneer in a tomato based sauce, spiced with garam masala. Paneer is a fresh cheese common in Indian cuisine. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Its crumbly and moist form is called chhena in eastern India 

Mattar paneer is often served with rice and an Indian  bread naan, paratha, poori, or roti Various other ingredients are often added, such as yogurt or cream .

Ingredients Needed:

Paneer: 200 grms
Oil: 3 sps
Cloves: 4
Cinamon: 1/2 inch

Tomatoes: 3 
Peas: 1 cup

Cashew: 1/2 cup

Red chili powder: 2sps

Cumin powder: 1/2 sp

Garam masala powder: 1/2 sp

Cream: 2sps(optional)

Kasuri methi:(optional): 1sp

Method:

Pressure cook peas till soft

Keep the  Paneer in hot water untill used

Slit tomatoes & boil them in water
Then add cashew with it & switch off heat let it soak for 10 min

Once cooled down peel the tomatoes skin add it to blender along with cashew
Blend to fine paste, Keep aside

Heat a  deep Dish add Oil then add Cloves & Cinamon
Add Tomato & cashew paste & fry add little water
Then add Redchili powder & cumin powder
Add cooked peas & salt to taste misx nicely
Then add garam masala powder & Paneer cubes
Add peas stock 1 cup & let it boil till paneer is cooked
Sprinkle Kasuri methi & garnish with cream & mix

Paneer & peas gravy ready to serve with Chapati/ Naan