Thenkuzhal Murukku Recipe-Diwali Snack Recipe

Thenkuzhal Murukku Recipe - Diwali Snack Recipe:

Thenkuzhal Murukku is a chettinad famous snack.This can have many variations like adding Sesame Seeds,Chillie Powder etc.,

This flour can also be stored in an air tight container for 3-4 months.

This is a perfect tea time snack.

Ingredients:

Pachai Arisi (Raw Rice)-4 cup (800 gr)

Urad Dal-1 1/2 cup (300 gr)

Oil-For Deep Frying

Salt to Taste

Method:

1.Saute Urad Dal in an empty kadai without oil.Saute it until you a get the aroma of the Urad Dal.

2.Allow it to cool to room temperature before giving them to mill for grinding.

3.If you want to store this flour, then store it in a air tight silver container or a Tupperware container.You can store it for 5-6 months.

4.Now take the flour in a wide container,add salt to taste and mix well.Knead the dough by adding water little by little - the dough should be of Idiyappam dough consistency.

5.Once all the dry flour has been combined add  2 tsp of oil, so that the dough doesn't become dry.

6.Heat the oil in a heavy bottom pan.

7.In the murukku maker,apply oil in the inner sides so that dough doesn't stick in it.Fill in the dough.

8.Now squeeze the murukku directly into the oil and fry them until you get a little color change.

9.Serve the murukku and store the remaining in an air tight container.

Note:

If the amount of the Urad Dal being taken is less than the mentioned measure, the Murukku will be hard.

If its above the measure mentioned then the murukku will be oily.

Kollu Thuvaiyal

Kollu Thuvaiyal / Horsegram Chutney :

Horsegram (Kollu ) is main source of Iron , Minerals  & Fiber content.This is mainly used to reduce weight, therefore any kind of dish made out of Kollu is a suitable dish for people in diet. Horsegram is a good remedy for cold & cough.

Ingredients:

Horsegram (Kollu) -100 gr

Small Onion-8 (chop it into small pieces)

Garlic-4 pods (chop it into small pieces)

Grated Coconut-4 tsp

Red chilie-3

Coriander Leaves-Little

Curry Leaves-Little

For Seasoning:

Urudh Dal-1 tsp

Gingelly Oil

Method:

1.In an empty kadai saute the Horsegram without adding oil.Once it turns brown , it will start to burst which indicates that it has been done.

2.Now transfer it to a kadai and add water. It should be soaked for about 3 hrs.

3.Add Kollu and the soaked water into a pressure cooker for 2 whistle.Add required amount of salt.

4.Strain the water separately from the boiled Kollu. Don't waste this water you can use this for preparing Kollu Rasam.

5.In a  kadai  add Gingelly oil , once the its heated add Urudh dal. Wait until its about to turn brown.

6.Now add the chopped Onion , Garlic & Red chilie , saute them well.

7.Once they turn Golden Brown add Curry Leaves & Coriander.

8.Now add the boiled kollu to the kadai.

9.Finally add the grated coconut to the kadai.

10.We have already added salt while boiling kollu , therefore add only little salt required for the chutney.

11.Allow the content to cool and grind them well.

12.Now in a pan / Kadai add  a spoon of Gngelly oil . Once hetaed add 1/2 tsp of Urudh Dal & Mustard Seeds.Add curry leaves to it.

13.Now transfer it to the grinded mixture.

Tasty & Healthy Kollu chutney is ready . This tastes good with Curd Rice & Rasam.

Tips:

While you saute Kollu be careful that they are not over fried. If so , the taste of the chutney will be spoiled.

For people who are in diet you can use 3 tsp of grated coconut instead of 4 tsp and you can also skip step 12 &13.

When you strain the water separately, you can drink the water which will help you reduce weight , or you can use it for preparing Kollu Rasam.

For more yummy and Healthy recipes visit:

YOUTUBE    :https://www.youtube.com/channel/UCBCioqx1WWawmS-jsNElmrw

FACEBOOK :https://https://www.facebook.com/pages/Healthy-Food-Kitchen/580300232064924

Coriander Rice

Coriander Rice:

This coriander rice is an easy and healthy Lunch box recipe. This dish is loved by people of all ages.Its enriched with the goodness and flavors of Coriander.This Coriander Rice can be tastes with any kind of raita.

Ingredients:

Boiled Basmathi Rice-1 cup

Big Onion-1/2

Red Chilie-1

For Seasoning:

Cashew nuts-5

Urudh Dal-1 tsp

Mustard Seeds-1/2 tsp

Bengal Gram (Kadalai Paruppu)-1 tsp

Curry Leaves-Little

To Grind:

Tomato-1

Cumin Seeds-1 tsp

Green chilie-3

Cinnamon-A small piece

Big Onion-1/2 

Garlic-4 pods

Ginger-Little

Coriander Leaves-A handful

Method:

1.Soak a cup of Basmathi Rice in water for 1/2 hour.Then partially boil the rice by adding salt to it.

Once the rice is partially cooked, spread them in a wide vessel, so that they cool down.

2.Grind all the ingredients given to grind.Grind them well into a fine paste by adding little water.The grinded mixture should be in the consistency of a paste.

3.In a pan/Kadai  add 4 tsp of oil.Once heated add Bengal Gram, when they are about to turn brown add Cashew nuts ,Urudh Dal and Mustard Seeds.

4.Now add Big Onion,Red chilie & Curry Leaves. Saute them well until the Onions turn golden brown.

5.Add the grinded paste to the pan and mix them well.Cook until the raw flavor of  the grinded mixture goes. Once the paste has been cooked the color changes and oil starts separating from it.

6.Add a little amount of salt as we have already added salt to the boiling rice.

7.Now add the rice and toss them. If you find it uncomfortable to toss, then use a fork and a spoon and mix them well.

Tips:

The rice should be partialy cooked otherwise while mixing, the rice will form lumps.

Allow the rice cool down completely before adding to the coriander paste mixture.If you mix while its hot the rice will break down.

You may also Like:

Mushroom Biryani

Pumpkin Kheer

Pumpkin Kheer:

Pumpkin Kheer , a different form of Red Pumpkin. Halwa,Poriyal,Puli Kulambu are the possibilities with Red Pumpkin.But this is a very different form of  Red Pumpkin.

Ingredients:

Grated Pumpkin - 1 cup (Finely Grate the Pumpkin)

Sugar - Adjust as per your taste

Milk - 2 Glass (Use thick consistency Milk)

Saffron - Few Strands

For Garnishing:

Almond,Pistachio,Raisin,Cardamon - Little 

(Finely chop these dry nuts. When being garnished in the Kheer , it will be crunchy while tasting)

Ghee - 1/2 tsp

Method:

1.In a pan add about 1/2 tsp of oil/ghee , saute the finely grated pumpkin until the raw smell of the vegetable goes.

2.Now reduce the Flame from high to low and close the pan with a lid and cook for 5 minutes.

3.Once the vegetable is cooked well you will get a sweet aroma , which indicates that the vegetable is cooked well.

4.Add milk to the pan and add the saffron strands to it, then reduce the flame to low.Allow the vegetable to cook along with the milk.Close the pan with the lid.

5.After 5 minutes once when the pumpkin is cooked well add the required amount of sugar to it.Stir well.

6.In a frying pan add 1/2 tsp of ghee.Once heated reduce the flame to low as we have finely chopped the dry nuts.

7.Now add the garnished ingredients to the kheer in the pan.

8.Store the kheer in refrigerator and taste it.

You may also like:

Chettinad special dish - Elaneer Payasam