Rice Chakli Crispy Butter Muruku

Rice Chakli also known as bene murruku are Rice crisps made with Rice flour & butter spiced up used for Spicy evening snacks

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

Instant Rice Chakli for crunchy crispy snacks with an easy method to follow

Try this Rice Chakli Ingredients:

Rice Flour: 1 cup
Fried gram(Poppu): 1/4 cup
Chili powder: 2 tsp
Butter: 4 tsps
Sesame seeds: tbsp
Salt to taste
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 Chakli 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 in round formation to form chakli shape
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 Rice chakli 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

Soft Dosa South Indian Breakfast

South Indian Breakfast special. ..Try this Plain/Sada soft  Dosa

Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states
Dosa, a common breakfast dish and street food is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content

Try a variety of dosa, Masala Dosa, Crispy Dosa, Plain Dosa, Neer Dosa, Onion Tomato uttapam, Bread dosa, Rava Dosa

A mixture of rice and urad dal that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 3:1 The batter is allowed to ferment overnight. After the overnight fermentation, batter is mixed with water to get the desired thickness. the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. It is also served usually with chutney and sambar. 

Ingredients:

Urad daal(Black lentil): 1 cup
Dosa rice: 3 cups
Methi(Fenugreek seeds): 1tsp
Beaten rice: 1/2 cup

Recipe
Soak Urad dal with  Dosa rice & methi seeds for 5 hrs
Just before grinding, soak for 10 min Beaten rice
Wash & drain water from all Ingredients
Add in a blender Grind with 1-2 cups water to smooth batter(it should be bit thick)
Let it ferment over nite or 6-8 hrs
Then morning mix well add salt

Heat a griddle, Pour 1-2 ladle full batter in center
Spread with the base of laddle in circular motion to form a Round dosa
Dont make it too thin let it be bit thick, you can see the pores now
Spread 1 tsps oil towards the dosa from the sides
Close lid & cook for 2-3 min each side

Serve this soft Dosa with Pudina chutney

Chicken & Green Lentils (Moong) curry

Chicken & lentils curry is made mainly from assorted spices to make this a spicy gravy. 

Chicken as well as Green lentils is combined to give a distinct taste. Often mixed and eaten with Ragi(Finger millet) Balls and Rice or Bhakri

Protien packed Curry with the goodness of lentils & meat, it has a cooling effect on body due to green gram try this healthy chicken curry with Ragi(finger millet)/ Nachni steamed dumplings

For Curries to get best flavours always use meat on the bone

Ingredients:

Chicken: ½ kg

Green gram(Moong): 1 cup

Coconut: ½ cup

For Tempering:

Oil: 3sps

Cloves: 4-5

Cinnamon: ½ inch

Garlic: 6-7 flakes

Ginger- ½ Inch

Onion: 2 chopped

Red Chilli :4-5

Coriander seeds: 2sp

For Garnishing:

Lemon juice: ½ lemon

Coriender leaves: 1/4^th cup

Method

Clean the chicken by rinsing 2-3 times in water

Soak green gram for 4 hrs or overnite

For the Gravy:

In a pan take oil heat add cloves cinnamon ginger garlic & fry

Add Onions & redchilies & fry nicely till changes color

Add coriander seeds/ powder & fry for a min, switch off heat

Let it cool down completely

In a blender add grated coconut & above fried mix with 1 cup water

Grind to a fine paste & Keep aside

In a pressure cooker add Oil & heat it

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

After 5 min of frying add the gravy masala & mix

Now  add  Soaked green gram & mix well cook for 5 min

Mix all together add Salt add water 1-2 cups

Pressure cook for 3 whistles till chicken & lentils are cooked well

Once the cooker cools down Open it & mix well

Add lemon juice & coriander leaves, Chicken with Moong gravy is Ready

Masala Idli with Dil leaves

Masala Idli, Soft Spiced up Idli with dill leaves flavor, Give a twist to your regular Idli batter by adding this Dill leaves mix & enjoy new tasty Flavorful Masala Idli

Idli is a very healthy south Indian breakfast, you can Try my various types of Idli recipes:  Urad & Rice Idli, Urad Rava Idli, Rava vegie Idli, Ragi(Nachni)Idli... You can even try popular combo  Idli with Vada

For Masala Idli all you need is regular Idli batter & some Dill leaves with Tadka
These are the Ingredients needed:

For Idli Batter:
Urad Daal: 1 cup

Raw Rice(Idli Rice): 3 cups

For tempering:
Oil: 3-4 sps
Mustard seeds
Green chilies: 2-3
Chana dal: 2sps
Onion chopped: 1
Dill leaves chopped: 1/2 cup

For the Idli Batter
Soak Urad Dal & Dosa Rice for 4 hrs
Wash it & grind with little water in a blender/Grinder
This must be grinded to course paste/you can even make smooth paste
Keep the batter in a warm place to ferment Overnite(6hrs)

Preparation of Idli:

Use a Pan for tempering, keep it on medium heat

Add Oil & mustard seeds, wait till it splatters

Add chana daal & fry till slightly changes color

Add chopped Greenchilies & Onion fry till translucent

Finally add chopped Dill leaves & fry for 2-3 min

While making Idli, add this tempering mix to the Fermented Batter add salt & mix

Grease the Idli mould with Oil

Pour a laddle full of Idli batter in each section of Idli

Keep in Idli steamer(Keeping water below)& steam for 20 min

After 20 min switch off the heat & let it cool down a bit

Then remove the Idli stand, let it release its steam a bit

Then with help of a wet spatula(ie dip the spatula in water)

Remove the Idli from each section & serve

Masala Idli served with Tandoori Mayonaise for a twist

Thankyou, leave your Valuable comments below

Pani Puri Shots

Pani Puri Shots spicy tangy snacks perfect for winter evenings.....everyone loves this street style chats

Crispy Puri filled with Peas & potato filling then dipped in spicy tangy, spiced water

Ingredients
Puri: 1pac

For filling
Boiled peas: 1cup
Boiled potato: 1
Onion chopped: 1
Chili powder: 1sp
Salt to taste
Sev to garnish

For spice water
Mint leaves: 1/2 cup
Green chilies: 2

Jaggery: 2sps
Or Dates syrup : 1sp

Tamarind paste: 2sps
Water as needed

Method
Spicy: In a blender make paste of mint & green chilies
Sweet: crush jaggery add little water & make a paste
Tangy: Mix Tamarind paste with little water

Mix all the three together for spicy tangy Pani add water as needed

For filling mix all ingredients together under filling

Assembly:
Take crispy puri prick a hole
Add spoonful of filling & arrange
Serve with Spicy tangy Pani

Serving suggestion: Dip the filled puri in spicy tangy water add sev & Enjoy the chats......

Mud Chocolate cake

Moist Double chocolate MUD CAKE, This is super Soft & Moist Cake with Chocolate mousse frosting

I love baking different varieties of cakes, But due to my busy schedule I often bake less, so make it a point to always Bake a Cake for Birthdays & anniversaries...

This Super soft Mud cake I baked on my Cousins Birthday...Everyone loved it not a crumb left, for next day...

Follow this simple & Easy method of preparing the Moist Double chocolate MUD CAKE

Ingredients:
All Purpose flour( Maida): 1 cup(150grms)
Cocopowder: 2tbsp
Chocolate: 50 grms(2 bars)
Butter(unsalted): 100grms
Baking powder : 1 tbsp
Eggs : 4
Sugar:Measure 1cup (then powder it)
Vanilla extract: 1tsp
Milk: 1 cup

Method:
Preheat Oven @ 150*
Melt chocolate with help of double boiler & keep aside
(Keep the chcocolate bowl over steam on a boiling water pan)
With whisker  whisk 4 eggs for 2-3 min, add powdered sugar whisk more.
Add butter& whisk all together for 2-3 min
Add melted chocolate & vanilla essence & mix

Sieve Flour (maida)  baking powder & cocopowder together.
Slowly add Flour mixture & whisk for a minute till all combines
Add 1/2  cup Milk & mix  again add 1/2  cup Milk mix another minute

Grease cake tin with butter & dust flour to make a thin layer remove excess
Pour cake batter & pat so it settles down.
Bake for 40 min @ 150*........

Note: Temperature of Oven May Vary for OTG & Microwave so check Your Instuction Pamphlet of Oven for Baking

Once the Cake cools down Remove from tin & decorate with Chocolate Mousse

For the Chocolate Mousse Frosting you Require:
Ingredients

1 cup Chocolate, chopped
2 Tbsp of Unsalted Butter
2 Egg Yolk
½ tsp of Vanilla Extract
2 Tbsp of Sugar

Method

1) In a small bowl, whisk the egg yolk  and sugar for 2 to 3 minutes or until it becomes thick and pale in color and the sugar dissolves, set aside.
2) In a small saucepan, add about an inch of water and bring it to a simmer. Place a small bowl over the saucepan and add the chocolate and butter and over very low heat, cook everything together just until the chocolate melts.

3) Spoon ¼ of the chocolate into the egg yolk mixture and mix it just enough to combine. Pour the egg yolk mixture back into the small bowl over the simmering water in the saucepan with the remaining chocolate mixture, add the vanilla extract and stirring constantly, 

4) Cook over low heat for a couple minutes or until the mixture thickens. Let it cool down completly
To decorate with Chocolate Mousse Take the cake place it on a cake stand
Crumb coat it (first coating) with Chocolate Mousse & place it in the fridge for 15 min
This way the first coating will nicely set & form a base
Next step is to Coat the cake with remaining Mousse, evenly covering the sides as well
Once again chill in fridge for 15 min

Always bring it back to room temperature before using, so remove the Cake about 1/2 an hr before use so that its Soft & Moist

Enjoy Double chocolate Mud cake with Mousse frosting for any parties

Calamari/ Squid fries

Weekend lunch special batter fried crispy Squid

Ingredients Needed
Squid : 3 cut in rings
Cornflour: 3 tbsp
Lemon juice: 1
Salt to taste

For batter
Rice flour: 1 cup
Chili powder/ paprika: 2 tsp
All spice powder: 2tbsp
Coriender powder: 1tsp
Salt to taste
Water to make thick batter

Oil for deep frying

Method to prepare:

Take the squid & clean it removing its head & inside it clean thoroughly
Cut to rings & even use tentacles pref cut to form strips

Drain then add lemon juice & Salt let it marinate for 5-10 min

For the batter mix together all ingredients under batter to form a paste

Paste should be dropping consistency

In a deep dish Keep Oil for heat
Drain the Squid rings & coat with cornflour

Dip in Riceflour batter & remove

Now coat lightly with cornflour & place in a plate, this is optional you can deep fry rings directly after dipping in batter

Check the Oil is heated
Turn to medium & fry these till golden

For thick coating after dip in rice batter coat with cornflour this will be little strong crisp, as shown above

For crispy light coating fry directly after dipping in rice batter

Enjoy squid fries with lemon wedges & Sea food Meals

Poha Chivda Diwali snacks

Diwali special Crispy Poha Chivda,This is the main snack for Diwali in Coastal region

Divali begins in Konkan and Goa on the day of Naraka Chaturdashi. The houses are cleaned and decorated with kandeel lamps, mango leaves, and marigold flowers. The utensils are made to shine, filled with water, and decorated for the holy bath the following morning. On the eve of Naraka Charurdashi, paper-made effigies of Narakasura, filled with grass and firecrackers symbolizing evil, are made. These effigies are burnt at around four o'clock in the morning. Firecrackers are burst, and people return home to take a scented oil bath. Lamps are lit in a line. 

The women of the house perform aarti of the men, gifts are exchanged, a bitter berry called kareet is crushed under the feet in token of killing Narkasur, symbolising evil and removal of ignorance. Different varieties of Poha and sweets are made and eaten with family and friends.Festivities continue till Tulsi Vivah and lamps are lit every evening. Celebrations include Lakshmi puja on the Diwali day, Krishna puja or Govardhan puja and cattle worship on Balipratipada day, Bhaubeej, and Tulsi vivah.

Ingredients
Thin paper Poha: 1 kg
Groundnuts : 1cup
Dry copra slices: 1cup
Fried gram: 1 cup
Mustard seeds: 2sps
Green chilies: 10-15
Curry leaves: 1/2 cup
Turmeric: 2sp
Cumin(jeera): 2 Tbsp
Powdered sugar: 1cup
OIL : 1 cup

Method
Take Thin Poha & dry it in sunlight for 2 hrs
In a pan with oil 2sps fry Groundnuts till brown
Similarly fry Dry copra slices & fried gram till light brown
In a Big Dish preferably Kadai heat Oil
Add mustard & once splattered add curry leaves
Then add Jeera & Green chilies in half'
Fry till green chilies  changes colour
Add Turmeric add salt to taste
Lastly add Poha & mix well till it gets coated
Then add Fried Groundnuts Copra & fried gram mix
Lastly add powdered sugar & mix well
Turn off the heat & mix well leave it to cool down
Bring to room temperature  it will turn crispy

POHA CHIVDA IS READY FOR SNACKING

Diwali Sweets & Snacks

Popular Diwali Sweets & Snacks

Besan Ladoo, Butter Muruku, Rava Ladoo Namkeen pare, Shakkar pare, Rice murukku, Seven cup burfi, Ribbon crispy & Cashew burfi try these Recipes below

Shakkar Pare: Sweet bites melt in mouth fried cookies this diwali Make these easy Shakkar Pare
Ingredients
All purpose flour Maida: 2 cups
Sugar: 1+1/2 cups
Butter: 3tbsps
Oil for deep frying


Ingredients in grams

All purpose flour Maida: 250 grms
Sugar: 150 grms
Butter: 25 grms( 1/4 slab)

Method
Powder sugar & keep aside
Mix Maida & butter then add powdered sugar & mix
Add little by little water to form a dough
Make balls & roll out like Roti don't make this too thin
Then with cookie cutter cut to 1 inch strips then
Cut diagonal forming diamond shape like shown in below pic

Heat a pan add oil for deep frying
Once oil is heated add 10 - 15 pcs, depending on your pan size
Fry this on medium flAME & turn once in between
Fry till it changes colour slightly & looks like this
Remove on absorbent & let it cool down completely
Crispy melt in mouth Shakkar pare ready to eat
Store in air tight containers
Happy Diwali Enjoy all these Sweets & Snacks click below for Recipes

Butter Muruku Recipe
Rava Ladoo recipe
7cup burfi recipe
Ribbon crispy Recipe
Kaju burfi
Namkeen Pare recipe
Besan Ladoo recipe
Rice Murukku recipe