Sunday, October 15, 2017

Coconut Milk Murukku Using Homemade Murukku Flour / Thengapaal Murukku | Diwali Recipes

 Coconut Milk Murukku is delicious and tasty one.I used homemade murukku flour  and storebought coconut milk for this recipe .

Preparation Time : 10 mins
Cooking time : 20 mins
Makes : 15


Homemade Murukku Flour -2 cups
Thick Coconut Milk -1 cup
Salt -1 tsp
Hing -1/4 tsp
Butter - 2 tbsp (Softened)
Sesame seeds -1/2 tsp
Ajwain seeds - 1/4 tsp
Oil -For Fry


*Take  a bowl add the all ingredients except oil.Mix well and add required water to make soft and pliable dough.
 *Take a small portion of dough and place it in murukku maker.i  used thenkuzhal press.
 *Press it in a circular motion in a greased plate and gently drop into a hot oil.
*Cook it on both sides until it turns very light golden colour.

*Once it cooked,remove from the oil and place it in a kitchen paper to remove the excess oil.

*Cooled down completely and stored it in a airtight container.


*Since we use coconut milk,it stays good for a week.

*Thengai paal murukku should be pale white colour and not brown.

Saturday, October 14, 2017

Sugar Nokkal / Sakkarai Nokkal/Sugar Coated Sev | Diwali Recipes

Sugar Nokkal is nothinga but sugar coated sev.Usually its stuffed "Paruppu Thengai "which is must in south indian weddings.

For this recipe 2 string syrup consistency is perfect.

Ingredients :

Besan / Kadalai Maavu - 1 cup
Rice flour / Arisi Maavu -1/8 cup
Cooking Soda -a pinch
Butter -2 tsp (At room temperature)
Salt -a pinch
Oil - For fry
Sugar - 1 1/2 cup
Water -1/4 cup
Milk - 1/8 cup


*In a bowl mix the Besan,Rice flour,Salt ,Butter and Cooking soda.Mix well and reuired water to make a soft and pliable dough.

*Heat oil in a kadai,Take a sev press OR Murukku maker with Thenkuzhal achu,fill the dough and press in hot oil in large circles.Dont make it overcrowd.

*Fry in medium flame,cook   until  it turns golden brown .

*In a broad vessel add the sugar and water.Once it starts to boil and milk .Boil it a min.

*Strained it to remove the impurities.Then again boil the syrup ,If you swipe the syrup check between ur thumb and forefingers there will be 2 string will be form  OR in a small bowl of water,pour the syrup ,it will not dissolve and you can move and gather it.

*Switch off the flame,add the sev and mix well until syrup coated well in sev.

*Cool down completely before you stored it in air tight container.


*Dont miss the Syrup consistency  else you wont get the sugar coated sev.

*Adding milk in syrup is you will get pure white colour.

*Dont add more cooking soda else it will be crumble while frying.

Thursday, October 12, 2017

Coconut Milk Burfi / Thenga Paal Burfi | Diwali Recipes

Coconut Milk Burfi --- Its a Simple and tasty burfi which can be prepared for any festival.Traditionally burfi was made of milk and sugar.But in this recipe i used coconut milk.

Adapted the recipe from Mrs.Meenakshi Ammal "SAMAITHU PAAR " Cookbook.She named it as COCONUT MILK CAKE but i changed the name as burfi .

Now let us move to the recipe...


Besan / Kadalai Maavu /Gram Flour - 1/2 Cup
Wheat Flour/ Atta /Godhumai Maavu -1/2 Cup
Grated Coconut - 1/4 cup
Sugar -2 Cups
Ghee -1/2 cup +2 tbsp
Saffron - few strands
Edible camphor - A mustard size
Cardamom Powder -1/4 tsp
Thick Coconut Milk(1 st Coconut Milk) -1/2 cup
Thin Coconut Milk(2 nd Coconut Milk) - 1/4 cup
Very thin Coconut Milk (3rd Coconut Milk ) - 1/8 cup


*In a Pan dry roast the grated coconut in low flame until it turns golden brown.Keep it aside.

*Same pan add 1 tbsp ghee roast the besan and  until the raw smell goes away.Keep it aside.

*Then follow the same procedure for atta too.

*Grease a tray with little ghee and keep it ready.

*Now add the sugar and 2 nd&3 rd coconut milk in a pan.

*Boil it until 1 string consistency,thats when you touch the syrup in between your thumb and forfinger a string will be form .

*Now add the saffron,roasted besan,atta and coconut.mix well.

*Then add thin coconut milk,stir well continuosly.Add rest of the ghee in between when you mix .

*At one stage,the mixture starts to frothy here and there,then immediately switch off the flame.

*Add the crushed camphor and cardamom powder,mix well for a min.

*Immediately pour it to the greased pan.Let the mixture will be thin.

*But when it cools down it will be thick.Once it warm slice it into desired shape.


*Dont misss the syrup consistency else the burfi is hard.

*We will keep it for 4 or 5 days at room temperature .

Monday, October 9, 2017

Achu Murukku (Eggless & No Maida ) | Rose Cookies / Achappam | Diwali Recipes

Achu Murukku is popular snack in Kerala.Amma learnt this recipe from her malayali friend. Its my most fav snack from my childhood.

I remember well that amma prepared it without maida and no egg.Its a lenghty process but worth to try.

First time i prepared it with storebought rice flour and maida, its utter flop for me,also i didnt like the taste too.Amma always prepare in homemade wet rice flour.So i too follow her recipe.

To make the perfect murukku is consistency of the batter is very important.

Now let us know how to prepare it.Dont forget to check NOTE section.

Preparation Time : 1 hr for soaking + 30 mins
Cooking Time : 5 mins
Makes : 15

Ingredients :
Raw Rice - 1 cup
Powdered Sugar -1/4 cup
Cardamom Powder -1/4 tsp
Black Sesame seeds - 1/2 tsp
Salt - a pinch
Thin Coconut Milk -1/4 cup
Water - 1/2 cup + 1/8 cup
Oil -To fry


*First soak the rice for 30 mins.Then drain the water completely and dry it in clean cloth.

*When you touch the rice it wont stick to your hand.Then in a mixie grind to a fine powder.

 *Sieve it.Its a mandatory step.we want fine flour only.
 * Take the bowl add the wet rice flour (no need to roast the rice flour) and all the ingredients except oil.
 *The batter should be medium consistency neithor too thick or too thin.
 *Meanwhile heat oil in a kadai and dip the mould in hot oil till use.
 *Once the mould is hot,dip into the batter in a half way,and immediately keep the mould in hot oil.
 *Keep the flame in low and shake the mould to relese the murukku.
*Place the mould in hot oil until you use.Flip the murukku and cook it a min.Dont cook it more mins,it will cook fastly.
 *Remove the murukku and place it in a tissue paper to remove the excess oil.

*If you touch it will be soft  but it will be crispy and hard as its cool down.

*Once it cool down completely store it in airtight container.


*Always use homemade wet rice flour to make this murukku.Use thin coconut milk only.

*No need to roast the rice flour.Wet flour only needed ,so the murukku will be crispy and taste.

*Its a mild sweet taste,if you want add more sugar but the murukku will be darken in colour.

*Dont dip the mould fully in batter else its difficult to remove the murukku from the mould.

*If you are using the new mould ,wash well the mould,wipe it and dip the mould in oil for a week.Then only we can make the murukku so easily.

*Mine is aluminium mould,soak it for a week before make it.Thxs to my SIL who bought it from india.

*The batter consistency is very important,if the batter is thick murukku will be hard.If its thin it wont be coat in the mould.

*If the mould is not hot then the batter wont coat the mould.So heat the mould every time before you dipping in batter also mix well the batter every time before you dip the mould.

Tuesday, October 3, 2017

OPOS Parangikai (Pumpkin) Puli Kuzhambu | OPOS Recipe

First time i prepared OPOS curry leaves kuzhambu few months back which i posted in my FB too.we can prepared it less than 10 mins.The kuzhambu also tasty .I followed the karakuzhambu recipe in youtube.Thxs to RK sir who is the founder of OPOS recipe.

Today i shared pumpkin puli kuzhambu here..

Preparation Time : 5 mins
Cooking Time :< 10 mins
Serves :4

Ingredients :

Pumpkin - 1 cup (chopped into big chunks)
Tamarind paste -1/4 cup
Sambar Powder -2 tsp
Jaggery -1/4 tsp
Salt -To taste
Gingelly oil -2tbsp + 2 tsp
Water -1/4 cup
Chopped  onion -1
Garlic pods -5
Curry leaves -1 sprig
Kuzhambu Vadagam - 2 tsp

Method :

*First  make a paste with tamarind,salt and sambar powder.

*In 5 L PC
Layer 1 : add water and 1/4 gingelly oil

Layer 2 : chopped  onion+garlic pods and curry leaves.

Layer 3 : Chopped pumpkin and top with with tamarind paste and jaggery.

*Cook on high flame for 10 whistle.Then switch off the flame.

*Once the pressure settled down ,open the cooker and adjust with hot water.I want thick version so add less water.

*In small pan add 2 tsp oil and vadagam.once it splutters poured over in kuzhambu.Mix and serve !!

Friday, September 29, 2017

Curry Leaves Rice / Karuveppillai Sadham | Lunch Box Recipes

 We know that curry leaves have lots of medicinal beneficts.Curry leaves oil prevents hair fall and premature hair grey.

Whenever i got fresh leaves first i prepares curry leaves podi and stored in fridge.It can be served as side dish for idli,dosa ,Curry leaves rice and curry leaves kuzhambu etc..will share the recipe one by one...

Ingredients For Curry Leaves Podi

Curry leaves -1 cup (Tightly packed)
Dry red chillies -7
Whole white urad dal - 1/2 cup
Channa dal -2 tbsp
Salt -To taste
Pepper -1 tsp


*Wash well the leaves and pat dry with towel to remove excess water from it.Spread it in clean cloth and dry it in shade for 2-3 hrs.

*Dry roast ingredients except curry leaves one by one in low flame.let it cool down.

*Spread the curry leaves in microwave plate,Microwave in high for 1 min.When you touch the leaves it should be break.

*First grind the dal and red chilli mixture to coarse and then add curry leaves and salt to a coarse powder.

*Cooled it completely and stored it in a airtight container.

Curry Leaves Rice

Ingredients :

Cooked Rice -2 cups
Curry leaves Powder -1/4 cup
Lemon Juice - 1 tbsp (adjust )
Salt- To taste

To temper
Gingelly Oil - 1 tsp+ 1 tbsp
Mustard seeds -1/2 tsp
Urad dal -1/2 tsp
Channa dal -1 tbsp
Red chillies -2
Cashews -8 broken


*Mix the rice with salt and 1 tbsp oil and lemon juice .

*Add curry leaves podi and tempering ingredients.Mix well

*Give a resting time for atleast 1/2  an hour before serve.

Wednesday, September 27, 2017

Chettinad Fried Rice Masala /How To Make Chettinad Fried Rice Masala / Podi Varieties

Chettinad Fried Rice Masala --I never heard about the masala until i learnt from our chef.Few Years back we owned our indian restaurant here.A chef came from our native pondicherry .As all pondicherrians known hotel mass which is situated near in new bus stand.

He worked in that hotel and came here to work with us.One day i went our restaurant specially he preapred chettinad chicken fried rice and served it for me.I fallen love with that taste and asked the recipe.

Kindly he shared the secret recipe and the key ingredient of the rice is freshly prepared ground masala.Strictly told me that without curry leaves dont prepared this masala,as the taste wont be good.Thxs to the great chef and he shared the ingredients in grams.

So i also give in gram measurement only,kindly use the weighing scale to measure the ingredients.

Due to my laziness i postponed to share the recipe.Finally the day came and share here,In future it will be helpful for my daughter too...


Cinnamon - 25 g
Cardamom - 10g
Cloves -10 g
Pepper -17 g
Jeera - 12 g
Fennel seeds - 10 g
Dry Red chillies -25 g
Curry leaves - 5 sprigs
Cashews - 25g
Roasted gram dal - 25g
Coriander seeds - 10gm
Bay leaves -2


*Dry roast the ingredients sperately without getting to burnt in a low flame.

*Once cooled down ground to a fine powder

*Once the masala  cooled down completely stored it in a airtight container.

Tuesday, September 26, 2017

Coriander Seeds Chutney |Kothamalli Vithai(Dhaniya) Chutney / Side Dish For Idli & Dosa

Its been a long time i post a recipe in blog.Now i came up with another interesting recipe,thats coriander seeds chutney which i learnt from my friend.the taste was heaven,goes well with idli and dosa.
Now let us move to the recipe...

Preparation time :5 mins
Cooking time : 10 mins
Serves :2


Coriander Seeds /Malli Vithai/Dhaniya - 2 tbsp
Grated Coconut - 1/4 cup
Chopped Onion - 1
Dry red chillies -5
Tamarind - a grape size
Garlic pods -3
Ginger -1 tsp
Salt -to taste

For Temper :
Oil -2 tsp
Mustard seeds -1/4 tsp
urad dal -1/2 tsp
hing -1/8 tsp
Curry leaves -1 sprig


*In a kadai add 1 tsp oil,roast the coriander seeds for2-3 mins.keep it aside.

*Remaining oil saute the garlic+ginger+red chillies and onion one by one until the raw smell goes away.add the tamarind and grated coconut.just mix and switch off the flame.

*Once it cooled down first powder the coriander seeds and then grind it with onion mixture to a fine paste by adding little water and salt.

*Finally temper with ingredients given under "To temper".Pour over the chutney,mix and serve.

Monday, June 19, 2017

OPOS Kara Chutney | OPOS Recipe | Side Dish For Idli& Dosa

 We can make chutney in OPOS too.I tried and tasted ,it was super easy and tasty .In Normal method sautening the onion and tomato takes a little bit time.Recipe adapted here .Thxs to RK sir,who is the founder of the OPOS Recipe.

Small Onion -1/3 cup
Tomato -2 big (cut into halves)
Red Chilli -5
Garlic cloves -5
Ginger -1 tsp
Tamarind -blue berry size
Salt -To taste
Gingelly oil -2 tbsp
Water -1 tbsp


*In PC first add water and oil and then add rest of the ingredients.
 *Cook at high flame for 4 whistle
*Once the pressure settled down grind it to a fine paste.

*If you wish add fresh tadka with oil+mustard seeds+hing and curry leaves.

*Serve with hot idlies/Dosa