Tag Archives: deepavali recipe

Oct11

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)
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.

Oct10

Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe

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Custard Powder Halwa is my recent try for this Diwali 2017, it is very simple, quick to prepare also it tastes delicious. Also, custard powder halwa needs just 4 ingredients to be prepared and also these are commonly available in all out kitchen, so no any fancy ingredient used here. Moreover, the quantity of ghee/clarified butter used is very little compared to other Halwa.

CLICK HERE for more Diwali Sweets and snacks and CLICK for Chicken Briyani , Kuska Briyani (plain briyani) and Mutton Briyani.

Also do check out Banana Halwa, Badam / Almond Halwa, Lauki Halwa, Wheat Halwa, Carrot Halwa, Corn flour Halwa, Dates Halwa, Tri-fruits Halwa, Pumpkin Halwa, Banana Sheera, Beetroot Halwa and Walnut sheera.

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Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe

This Halwa can be prepared perfectly even by beginners. Give a try for this Diwali…

Ingredients:

  • Custard powder – 1 cup
  • Sugar – 1 ½ cups
  • Cashew nuts – 7 nos
  • Water – 2 cups
  • Saffron strands – few strands
  • Ghee / Clarified butter – 3 tbsp

Making of Custard Powder Halwa / Custard Powder Halwa Video recipe –

Preparation:

  • Break the cashew nuts into small pieces, keep it aside.
  • Soak saffron strands in a tbsp of water and keep it aside.
  • In a bowl, add custard powder, sugar and mix it well.
  • Pour water, mix it well until it the dissolves. Make sure no lumps are formed.
  • Heat a heavy bottomed vessel, pour ghee/clarified butter, add cashew nuts and roast until it starts turning golden brown in color.
  • Pour in the custard powder, sugar mixture followed by the saffron water, cook only in low flame.
  • Keep on mixing it, until it gets thicken.
  • Once it starts thickening, start beating the halwa, until it rolls out.
  • Keep on beating the halwa, until the ghee oozes out from the sides of the halwa.
  • Meanwhile grease a tray with ghee/clarified butter, transfer the halwa to the tray.
  • Level it with a ladle, let it sit until it reaches room temperature.
  • Slice the halwa into pieces.
With custard powder and sugar
With water
Getting mixed
Custard powder,sugar mixture and saffron in water
Cashew nuts getting roasted in ghee
Custard mixture to ghee
With saffron strands
Getting cooked
Getting thicken
Almost thicken
Getting beaten
Almost ready stage
Ghee oozing out
Transferred to a greased tray
Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe
Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe

Serve it. Store it in an air-tight container, so that it stays fresh for a week time. Also, slightly heat, before serving.

 

 

 

 

Note: This Halwa is prepared in 20 mins, but the important thing in this Halwa, since we custard powder thickens earlier, it’s a must to prepare this Halwa in low flame. Preparing low flame helps custard powder to get cooked completely and then thicken, else it would taste raw. Also, it doesn’t mean the once the halwa is thickened it is done, make sure that it doesn’t stick to the ladle and has a glassy appearance.

 

Oct3

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.