Category Archives: vegetarian

Murukku Recipe / Coconut Milk Murukku / Thengai Paal Murukku recipe – Diwali recipe

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Murukku is a savoury, crunchy Indian snack, perfect for tea time with a cup of tea or coffee. Murukku means twisted and is originated for Tamil Nadu. Murukku is most commonly prepared with rice flour and white lentils / urad dal flour by infusing some flavors. There are different types of making murukku commonly its made by adding the dough to the press and then pressing to the oil, few are made by rolling the dough by hands and then deep fried in oil.

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Coconut Milk Murukku Recipe / Thengai Paal Murukku recipe / Murukku Recipe – Diwali recipe

Murukku can be made in bulks and stored in an air tight container, as is stays fresh for a week. Already I have shared the recipe of Butter Murukku and Rava Murukku. Now let me share coconut milk murukku. Coconut milk murukku / Thengai Paal murukku is prepared with rice flour, white lentils (urad dal) flour and coconut milk. Make sure to use thick coconut milk, as it gives more flavor to the murukku. Compared to the regular ones this murukku is little crispy.

Making of Coconut milk murukku / Thengai Paal Murukku Video recipe –

A very easy and simple savory snack for Diwali. Let me share the recipe…

Ingredients:

  • Raw rice flour (store bought) – 1 cup
  • Urad dal / White lentils / ulundam paruppu – 2 ½ tbsp.
  • Coconut milk – 1 cup
  • Jeera / Cumin – 1 tsp
  • Asafoetida / Hing – ¼ tsp
  • Butter – 1 tbsp
  • Salt – ¼ tsp
  • Oil – 2 cups (for deep frying)

Preparation:

  • Dry roast urad dal / ulundam paruppu / white lentils for 2 mins or until it starts turning golden brown in color.
  • Spread it over a plate, bring it to room temperature, grind to a fine powder.
  • In a bowl, sieve the ground urad dal powder, add rice flour, cumin seeds, salt, asafetida and mix it well.
  • Pour melted butter and crumble it well.
  • Pour coconut milk little by little and start kneading the dough gently.
  • Take the press, put the 3-hole disc, grease it well with oil, and take a small portion of dough and fill the press.
  • Press the dough to check the flowing of the dough, if it’s tight to press, pour little more coconut milk knead the dough and continue the process.
  • Heat oil in a kadai, press the murukku to the oil, after a min, swap the sides and cook on both sides, until the oozing sound of oil comes down.
  • Cook only in medium flame, else the murukku would turn brown in color before getting cooked.
  • Drain the oil, remove it from fire.

CLICK HERE for more Diwali Recipes and CLICK HERE for more Snacks recipes.

Serve along with tea or coffee once it reaches room temperature. You can also store it in an air tight container once it reaches room temperature and stays fresh for 2 weeks.

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Nei Kadalai recipe / Roasted Channa Dal / How to make nei kadalai

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Nei Kadalai is a crunchy and spicy snack popular among south Indians, this can be prepared in bulks and stored in an air-tight container once it reaches room temperature. It stays fresh for a week time. Not only as a snack, this goes out well with a cup of coffee or tea and also a perfect side dish for curd rice and lemon rice.

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Nei Kadalai / How to make Nei kadalai / Roasted Channa dal – Indian snack

Nei Kadalai is prepared by soaking split chick pea or kadalai paruppu in water for few hrs, later deep fried in oil and mixed with spice powders. You can adjust the level of spice powder as per your taste. Let me share the recipe…

CLICK HERE for more Diwali recipes

Ingredients:

  • Split Chick peas / Kadala Paruppu / Channa dal – 1 cup
  • Red chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Asafoetida – ¼ tsp
  • Salt – ½ tsp
  • Curry leaves – a sprig
  • Oil – 2 cups (for deep frying)

Making of Nei Kadalai recipe –

Preparation:

  • Soak channa dal / kadala paruppu / split chick pea in a bowl of water, for almost 6 hrs.
  • Drain the water completely, pat it well with a cloth, spread it over a cloth and let it dry for 30 mins.
  • Heat oil in a kadai, add in a spoonful of channa dal / kadala paruppu to it, fry them until the turn golden brown or ooze sound goes off.
  • Drain the oil and remove it from fire. Let it rest for 5 mins.
  • Meanwhile deep fry the curry leaves in the oil, drain the oil, remove it from fire.
  • Add it to the roasted channa dal, wait until it reaches room temperature (else if the masala powders are added, it would become soggy)
  • Sprinkle chilli powder, turmeric powder, asafetida, salt and Mix it well, only when it reaches room temperature.
  • Store it in an air-tight container, it stays fresh for a week.

Note: Fry the soaked channa dal, once when the whole water is drained, else it would splatter when it’s getting fried in oil. Cook in medium flame, otherwise it would get burnt easily.

Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana with Sprig Gourmet

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Sheera is a Marathi word for Halwa. Sheera is a must to have dish during festivals in North India. It is a rich dessert that is prepared by cooking sooji and banana along with toasted nuts and ghee / clarified butter. Banana sheera can be prepared by using both milk or water.

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Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

I have infused coconut palm sugar instead of sugar, which gives more flavor and being a best natural sweetener. I have used Coconut Palm Sugar (mingles with A Quartet of Brown spices) from sprig, CLICK HERE for the product. Coconut Palm Sugar from sprig gives good flavor with beautiful color to the dish and delicious taste.

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Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

Also, I have infused more banana for the perfect halwa texture and taste of banana. You can use variant of banana, but use only the ripen once. Let me share the recipe…

CLICK HERE for more Dessert recipes and CLICK HERE for more Diwali sweets recipe.

Ingredients:

  • Banana – 3 nos
  • Rava / Sooji / Semolina – 1 cup (1 cup=160 ml)
  • Water – 3 cups
  • Coconut palm sugar – ½ cup
  • Cardamom – 3 nos
  • Ghee / Clarified butter – 5 tbsp
  • Cashew nuts – 10 nos
  • Almonds / Badam – 10 nos
  • Saffron – few strands

Preparation:

  • Thinly slice cashew nuts and almonds/badam, keep it aside.
  • Peel the banana’s and mash them well as no lumps are left.
  • Heat ½ tsp of ghee/clarified butter in a kadai, add rava/semolina and toast it until it turns turn golden brown in color.
  • Transfer it to plate, spread it well and let it rest until it reaches room temperature.
  • Pour 1 ½ tbsp of ghee/clarified butter in a kadai, add thinly sliced cashew nuts and almonds, roast it until it turns golden brown in color.
  • Pour 3 cups of water in a kadai/long bottomed vessel, wait until it boils.
  • Once it starts boiling, add the roasted rava/sooji little by little and stir it well, make sure no lumps are formed.
  • Wait until gets cooked well, add the mashed banana mix it well.
  • Pour a tbsp of ghee/clairifed butter, mix it well.
  • Cook in low flame for almost 10 mins, pour in the leftover ghee/clarified butter along with the roasted nuts.
  • Mix it well and stir it, until it reaches rolling consistency and remove it from fire, once the ghee/clarified butter starts oozing out.
  • Sprinkle saffron strands, give a mix and transfer it to a bowl.

Serve hot.