Tag Archives: coconut milk recipe

Oct11

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

Posted on by
Standard

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.

coconut milk murukku, coconut milk murukku recipe, thengai paal murukku, thengai paal murukku recipe, image of thengai paal murukku, picture of thengai paal murukku, coconut milk murukku image, coconut milk murukku picuture, murukku picutre, murukku image, diwali recipe, diwali 2017, diwali snacks recipe, tamil recipe, tamil food, madraasi, madraasi recipes, immadraasi, food, easy cooking,

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)
Urad dal / White lentils getting roasted
Lentils about to grind
Ground dal powder getting sieved
Sieved flour
With rice flour, cumin seeds, asafoetida and salt
Butter
Getting crumbled
With coconut milk
Dough ready
Murukku press with 3-hole disc
dough to the murukku press
Murukku getting dropped to the oil
Murukku getting fried
Murukku getting fried
Murukku getting drained from the oil
Coconut Milk Murukku Recipe / Thengai Paal Murukku recipe / Murukku Recipe – Diwali recipe

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.

Jan25

Prawn Coconut Milk Curry

Posted on by
Standard

Being a seafood lover, I and my family love prawns to the core. But there are sometimes, when I feel very lazy and think to finish the cooking fast, and in the same hand wanted the food to taste good, heavenly, and yum. Here is one such way of cooking where the cooking is made easy and finished earlier with a lovely texture, aroma and taste. Let me share the recipe…

CLICK HERE for more seafood recipes.

Prawn coconut milk curry, tamil recipe, tamil recipes, prawn coocnut milk curry, prawn recipe, prawn curry, raal kulambu, raal kulambu recipe, prawan coconut milk recipe, tamil prawn curry, tamil seafood recipe, images of tamil prawn curry, easy and simple prawn curry,

Prawn coconut milk curry

Ingredients:

  • Prawn – ½ kg
  • Onions – 2 nos
  • Tomato – 1 no
  • Coconut oil – 2 tbsp
  • Mustard seeds – ¼ tsp
  • Split Black lentil – ¼ tsp
  • Cumin seeds – ½ tsp
  • Garlic – 6 cloves
  • Curry leaves – a sprig
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Coconut milk – 150 ml
  • Cumin powder – 2 tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste

Making of Prawn coconut milk curry –

Preparation:

  • Peel and roughly chop the onions and tomatoes.
  • Chop the garlic into small pieces.
  • Heat a tsp of oil in kadai, add the chopped onions and cook until the raw smell goes off.
  • Add the tomatoes and cook for few mins.
  • Add chilli powder, turmeric powder, coriander powder and cook until the raw smell goes off.
  • Remove it from fore, bring it room temperature and grind it to a fine paste by adding water.
  • Heat the leftover oil in the same kadai, add the mustard, split black lentil and curry leaves, wait until they crackle.
  • Add the garlic and cook until they turn golden brown.
  • Add the prawns followed by salt and pour the ground masala with ½ cup of water, cover and cook for 3 to 4 mins.
  • Remove the lid and pour the coconut milk, cook for few mins or until the oil separates and floats on the top of the gravy.

Garnish with coriander leaves and serve hot with any variety rice or steamed rice.

Jun18

Vegetable Stew

Posted on by
Standard

My love for Appam and Idiyappam (Stringhopper) never ends, these dishes tastes heavenly when served with Stew – Chicken Stew, Vegetable Stew, Coconut milk and Lamb Paya (leg curry). Mostly I prefer with chicken stew or lamb paya, but when a vegetarian comes to home, definitely no way, have to proceed with vegetarian curry and so decided to prepare Veg Stew accompanied with appam.

I never expected that Veg stew would be as equal to that of chicken stew, liked the flavors, color and texture of it. A best recommend for kids from my side, as this dish has no oil and it’s good for a year old babies. Let me share the recipe…

Vegetable Stew
Vegetable Stew with Appam (Hoppers)

Ingredients:

  • Onions – 1 no
  • Carrot – 1 no
  • Cauliflower – florets (a cup)
  • French Beans – 6 nos
  • Green peas – a handful
  • Garlic – 5 cloves
  • Cumin powder – ½ tsp
  • Ginger paste – 2 tsp
  • Green chillies – 1 nos
  • Cinnamon – 1 no (1 inch stick)
  • Cardamom – 2 nos
  • Cloves – 2 nos
  • Star Anise – 2 nos
  • Coconut milk (thick) – 3 cups
  • Salt to taste
  • Cashew nuts – 6 nos
  • Coconut Oil – 1 ½  tbsp

Preparation:

  • Peel and finely chop the onions and garlic, keep it aside.
  • Peel and chop the carrots and French beans (lengthwise) and keep it aside.
  • Separate the cauliflower florets into medium size.
  • Halve (lengthwise) the green chillies into two pieces. Blend the cashew nuts along with ¼ cup of water to a fine paste and keep it aside.
  • Heat the coconut oil in a heavy bottomed kadai, add in the cinnamon, cloves, cardamom, star anise and cook for few mins.
  • Add in the onions and garlic, cook until they turn golden brown.
  • Add in the ginger paste and green chillies, cook for few mins until the raw smell goes off.
  • Add in the vegetables along with the cumin powder and salt, cook for few mins or until the vegetables turn their color.
  • Pour in the coconut milk along with a cup of water, cover with the lid and allow it boil.
  • Pour in the cashew paste once the vegetables are cooked, cook in medium flame, until the gravy thickens and the oil floats on the top.

Serve hot with Appam (Hoppers), Egg Appam (Egg Hoppers) or Idiyappam (String Hoppers).

For my other breakfast and dinner recipes, click here.