Wednesday, August 24, 2016

Pasi Paruppu Seedai | Payatham Paruppu Seedai | Instant Seedai Recipe | Seedai Recipe with Stepwise Pictures | Festival Special Recipe | Quick and Easy Recipe

Paruppu Seedai | Pasi Paruppu Seedai

Hi Supermoms,

If there is one dough recipe with which you can make murukku and seedai, will you say NO? 
I am sure you will want to try such a recipe. Yes, I made murukku and seedai with this dough. And the best part was that the seedai did not burst at all.  Of course, you should be careful not to tightly roll the marbles. You all must  be busy with Janmashtami preparations, so without further delay, let me share the recipe. 

If you have read my  Ring murukku recipe, then the same recipe works for this seedai also. One dough- two snacks. How convenient.

Pasi Paruppu Seedai | Instant Seedai Recipe :

Preparation time : 5 minutes
Cooking time : 45 minutes
1 cup= 250 ml cup
Special Vessel : Using Iron kadahi/pan will give excellent colour to the murukku.
Serves : 6-8
Storage : 3-4 days when stored in an air tight container.

Ingredients :

1/2 cup husked green gram/mung dal/moong dal
2 cups rice flour 
2 teaspoons maida/ all purpose flour
2 teaspoons red chilli powder ( adjust)
salt to taste
oil for frying ( I used rice bran oil)

Note: You can add few sesame seeds in the dough . I did not add them.

Method :

1. Wash and boil the moong dal .
Tip: You can add water just covering the dal and cook using an inner vessel in a pressure cooker.
2. Mash the dal and add chilli powder, salt and keep it aside.

3. In a kadai or pan, dry roast the rice flour till they turn are lightly roasted.
Tip: Roast the rice flour in low flame continuously stirring it.

4. Now add the boiled and mashed moong mixture and stir to mix well.
5. When the flour comes together and is one thick firm ball , switch off.
Tip: This is the most important step in the recipe. Make sure that the dough does not have too much moisture. 


6. Grease your hands and pinch small portions of the dough.
7. Roll them into small marbles.
Tip: Do not roll the balls tightly. 

8. Heat oil and fry the marbles /seedai over low to medium flame .
9. Drain them in a kitchen towel/tissue paper.
Murukku and seedai with same dough

Your yummy instant seedai is ready for neivedyam or snack.

Paruppu Seedai | Pasi Paruppu Seedai

To read more tips and trouble shooting while making bakshanam/snacks click here. Want to make traditional seedai? Here is a fool proof recipe to make seedai.

Wishing you and your family a blessed festival season. 

Happy Cooking !

With love,

Masterchefmom

Ring Murukku | Instant Ring Murukku Recipe | Easy and Quick Ring Murukku Recipe | Stepwise Pictures |Festival Special Recipes | Vegan Recipe


Ring Murukku | Instant Ring Murukku Recipe


Hi Supermoms,


Hope you are all doing well. I am sure you must be busy with Janmashtami preparations. I am sure some of you who have been following me on instagram must be aware that my kitchen is under renovation and I am using a small single burner gas stove to do my regular cooking. It does take a long time to finish my cooking. But this shortcoming cannot deter me from uploading a few quick, simple easy recipes for Gokulashtami. I have already shared Kai Murukku recipe with you all using home made rice flour and urad dal. Today, I am sharing an interesting variation of murukku- the Ring Murukku. Though there are different recipes for making this  murukku, I used this quick, simple and 'no soak' recipe to make murukku. I have used cooked mung dal and ready made rice flour to make this recipe. 

It turned out crisp and extremely delicious! I am sure your murukku will turn out more crunchy and better looking . Do give it a try!

Special Thanks: Mrs. Meenakshi Gururaj
References : Mangayar Malar September 2009 - Sweet-karam 64 , Mallika Badrinath's 100 varieties of Murukku 

Ring Murukku | Instant Ring Murukku Recipe :

Preparation time : 5 minutes
Cooking time : 45 minutes
1 cup= 250 ml cup
Special Vessel : Using Iron kadahi/pan will give excellent colour to the murukku.
Serves : 6-8
Storage : 3-4 days when stored in an air tight container.

Ingredients :

1/2 cup husked green gram/mung dal/moong dal
2 cups rice flour 
2 teaspoons maida/ all purpose flour
2 teaspoons red chilli powder ( adjust)
salt to taste
oil for frying ( I used rice bran oil)

Note: You can add few sesame seeds in the dough . I did not add them.

Method :

1. Wash and boil the moong dal .
Tip: You can add water just covering the dal and cook using an inner vessel in a pressure cooker.
2. Mash the dal and add chilli powder, salt and keep it aside.

3. In a kadai or pan, dry roast the rice flour till they turn are lightly roasted.
Tip: Roast the rice flour in low flame continuously stirring it.

4. Now add the boiled and mashed moong mixture and stir to mix well.
5. When the flour comes together and is one thick firm ball , switch off.
Tip: This is the most important step in the recipe. Make sure that the dough does not have too much moisture. 


6. Grease your hands and pinch small portions of the dough.
7.Shape them into long strips by giving gentle pressure between your palms.
8. Join the ends to make a ring .

Tip: If you have a 'thenguzal acchu' in your murukku press ( the plate with a single hole ) then you can make thin strips , cut into equal length and then join the ends. It will make your work easier. I did not have the attachment, so did it manually. 

9. Repeat the same for the entire batch.
Tip: You can place the shaped murukku in vazhai illai( plantain leaf/banana leaf) or butter paper. 
10. Heat oil in an iron kadai and when the oil reaches the right temperature to fry, gently drop the shaped murukku and fry them over medium flame.



The oil was too hot ( as it took long time to shape them) and the murukku browned faster for me. To avoid this, follow the tips below.

Tip : To check if the oil is of right temperature, drop a small piece of dough, if it sizzles and rises, then the oil is ready. Do not allow the oil to smoke . This might will result is half cooked murukku. Refer here for more tips on making bakshanam.
11. Fry the entire batch in the same method.

Your delicious , nutritious and crunchy Ring Murukku is ready !


Ring Murukku | Instant Ring Murukku Recipe



Trouble Shooting :

1. If the murukku is too hard, then add few drops of hot oil in the dough, mix and then make the remaining batch.
2. If the murukku is soggy, then you need to check the temperature of oil and there is every possibility that the dough has more moisture. 
3. If the murukku is taking too much time to cook or you are unable to shape them, then add more rice flour to the dough and make it more stiff.
4. If the murukku is breaking while shaping, then add a few drops of water and try shaping it again.
5. Most importantly, even experts have good and bad days while making such snacks. So do not give up, practice makes one perfect, is'nt it? Home made Snacks is surely more healthy than shop ones. 

My best wishes to you and your family for a blessed festival. 

Happy Cooking!

With love,

Masterchefmom














Monday, August 22, 2016

Gokulashtami Recipes | Krishna Jayanthi Recipes | Gokulashtami Recipes by Masterchefmom

Gokulashtami Recipes | Krishna Jayanthi Recipes | Gokulashtami Recipes by Masterchefmom

Hi Supermoms,

Food plays an important part in all our festivals. Gokulashtami/KrishnaJayanthi is around the corner and in this post I have compiled all the traditional recipes that we cook for this special occasion as neivedyam/offering. Will keep adding new ones to this list.

Before preparing the 'bakshanams' , we need to prepare the 'flours' for them. Here is the step by step method to make the flours.


Savoury:

1.Thattai 
3.Seedai
4.Murukku

Sweet :

11. Mysore Pak


Wishing you all a blessed festival.
Happy Cooking !

With love,

Masterchefmom

Sunday, August 21, 2016

Pacharisi Idli | Raw Rice Idli |How to make Pacharisi Idli at home |Gluten Free and Vegan Recipe | Festival Special Recipe

Pacharisi Idli | Raw Rice Idli

Hi Supermoms,

'Pacharisi' or raw rice idlis are made during special festival days in our home. Raw rice and urad dal are soaked separately for three to four hours and is ground in a stone grinder. The batter is then fermented for 6-8 hours or over night . They are then poured into idli plates and steamed till they are done. Soaking the right proportion of rice: urad is the key to getting soft idlis. 

I am sharing my tried and tested recipe for you. But decide the quantity of urad depending upon the quality of the dal. I have used sona masuri raw rice and split husked gram ( split urad dal/urad sabut) to make this recipe.

I served the idlis in thaiyyal illai ( stitched leaves) made from mandarai leaf ( paper mulberry tree) . Delicious !

Pacharisi Idli | Raw Rice Idli:

Preparation time :12-14 hours
Cooking time : 10 minutes
Serves : 10
1 cup = 250 ml Cup
Special Vessel/Equipment : Stone grinder or mixie/mixer/food processor, Idli plates, Idli Steamer or Pressure cooker ( do not use the whistle), thin and clean kitchen towel 

Ingredients :

3 cups raw rice / pacharisi ( I used sona masuri raw rice)
1  cup husked black gram/urad dal ( I used the split urad dal)
1 teaspoon fenugreek/methi seeds
water ( adjust)
salt ( to taste, I use rock salt)

Method :

To grind the idli batter:

1. Wash the rice and soak in water ( approximately 6-7 glasses) for 3-4 hours.
2. Wash the urad dal and fenugreek seeds and soak in a separate vessel ( approximately 2 -3 glasses of water) for 2-3 hours.
Chef Tips : The quantity of urad dal will depend upon it's quality  that is available in your country/area/city. For me, 1 cup works like a charm. You can decide the exact quantity of dal after you try for a couple of times. 

3. Drain the excess water in another bowl and grind the urad dal in a stone grinder 
( preferable) for 40-45 minutes or until the time the batter turns white , fluffy and light. 
4. Once you have checked , remove/collect the ground urad batter from the grinder.

5. Drain the excess water from the soaked rice and add it to the grinder and grind the rice to a smooth consistency. This will take approximately 30-40 minutes.





6. Once the rice is ground, remove and add the rice batter to the urad dal batter, add salt and mix well using your hands ( traditional method) or spatula. 

7. Beat the batter to make it more airy and allow the batter to rest/ ferment in a warm place ( covered) for at least 6 -8 hours.

8. During winter months you can keep the batter ( covered) on top of your refrigerator or heat up the oven for 5-7 minutes, switch off and place some newspapers inside the oven , place the idli batter inside and keep the door of the oven lightly open .This helps the batter in fermenting. 


9.You will find the batter fermented well. Do not stir the batter too much. Just gently stir once and spoon the batter into the plates. Freshly fermented batter gives the best texture to idlis rather than the refrigerated batter. When you are using the refrigerated batter, keep the batter outside to thaw for at least 30 minutes. 

10. Grease the idli plates and spoon the batter in the depression.
11. Steam cook the idlis for 10 minutes.
12. Check by inserting a fork/tooth pick in the middle of the idli. If it comes out clean, switch off.

Your delicious Idlis are ready to be served with chutney, sambar and milagaipodi.  You can check out my Traditional Idli recipe to get more detailed tips and stepwise pictures.

Pacharisi Idli | Raw Rice Idli



Chef Tips for grinding batter :

a. Run the grinder and add rice little at a time so that it spreads and starts grinding uniformly.b. Add the drained water first, little a time.If you add all the water in one go, the rice will not grind uniformly . It will also take more time to grind.c. If the stome grinder starts making noise, it indicates that you need to add more water.d. You can use a long spatula to remove the residue of rice sticking to the sides of the grinder while grinding.e. Do not put your hand inside to check whether it is done when the grinder is switched on.f. Instead, you can use a spatula to remove a small portion of the batter.g. Do not add too much water as the Idli batter consistency should be thick and in pouring consistency.h. Do not leave the grinder unattended for a long time. 

Wishing you a blessed festival.

Happy Cooking !

With love,

Masterchefmom

SaveSaveSaveSave
SaveSave

Saturday, August 20, 2016

Ragi Idli Recipe| Finger Millet Idlis | Fermented Ragi Idli Recipe| How to make Ragi Idli at home | Stepwise Pictures| Gluten Free and Vegan Recipes

Ragi Idli Recipe



Hi Supermoms,

Do you know that Ragi helps in managing cholesterol problems. Ragi is an excellent plant source for Iron. I have earlier shared the Ragi Dosai recipe and today I am going to share the Ragi Idli recipe. Ragi is easy to digest and fermented ragi is extremely good for health. I had tried dosa and Idli with the same batter. Both turned out to be excellent and tasty. You can add your choice of vegetables in the idli batter. For the ragi idlis , jaggery and sesame oil were perfect accompaniments, though I also served it with coconut chutney and milagai podi. A very healthy breakfast recipe.

Ragi Dosai | Fermented Ragi Dosa Recipe :

Preparation time : 3 hours + 6 hours fermentation 
Cooking time :2-3 minutes per dosa
Makes : 25-30 dosais
1 cup = 250 ml cup
Special vessel/equipment : Idli plates, pressure cooker or steamer

Ingredients :

For the batter:

5 cups ragi flour ( lightly roasted and cooled)
1 cup urad dal /husked black gram
1/2 teaspoon fenugreek seeds/methi seeds

Salt to taste. 

For adding in the batter ( without tempering):

3 green chillies
1/4 cup grated coconut(optional) 

For tempering :


2 teaspoon sesame oil
1/2 cup drumstick leaves / moringa leaves( optional)
1 teaspoon channa dal
1 teaspoon mustard seeds
10 cashew nuts
1 sprig curry leaves

For greasing the idli plates:

1 teaspoon sesame oil 

Method : 

1. Wash and soak urad dal for 3 hours and grind them to a smooth batter using the soaked water.
2. Mix lightly roasted ragi flour in 3 cups of water ( adjust)  without any lumps. 

3. Mix the ground urad batter , add salt and allow it to ferment for 6-8 hours.

4. Just before making Dosai, temper with ingredients given under ' For tempering '  and add it to the batter. 




5. Grease Idli plates with sesame oil.

6. Spoon batter in each depression .

7. Steam them for 10-15 minutes or till the time a fork inserted in the centre of the idli comes out clean.

Note: If you are steaming them in pressure cooker, steam without whistle.


8. Allow it to cool for 5-7 minutes.
9. Using a blunt knife or a spoon remove the idlis from the idli plate.


Your healthy idlis are ready to be served.

Ragi Idli Recipe

Happy Cooking !

With love,

Masterchefmom










Friday, August 19, 2016

Nei Appam | Appam using Rice Flour |Ghee Appam| 4 Ingredient Appam Recipe | Stepwise Pictures| Quick and Easy Festival Recipe by Masterchefmom

Nei Appam Recipe

Hi Supermoms,

'Nei Appam' or 'Ghee Appam' is a popular sweet prepared for pooja specially on Ganesh Chaturthi, Avani Avittam/Upakarma day and also on Gokulashtami/Krishna Jayanthi days. A very simple sweet that can be made with just three ingredients - rice, jaggery and banana. Traditionally, raw rice is soaked for one to two hours and ground to a fine paste with equal amounts of jaggery. A banana is also mashed and incorporated in the batter. Small pieces of fresh coconut is added to give the appam extra taste. Also, these appams taste best when cooked with ghee/clarified butter.

Sounds so delicious !! 

Today, I am going to share a quick and easy method to make appams using rice flour. I regularly make appams for all functions/festivals  at home including Tamil New Year , Karthigai Deepam, Pongal and even during Navratri. Instead of rice flour, I often use wheat flour . So, when you are trying out this recipe, you can make it with rice or wheat flour. I did not add any soda in the recipe as bananas help in appam's soft texture. If you are omitting banana, then you can add a pinch of baking soda. The colour of the appams will depend upon the colour /variety of jaggery that you are using. 

If you do not have appe/paniyaram pan, you can fry the appams in ghee by spooning the batter . Turns out so yummy !

Nei Appam | Appam using Rice Flour :

Preparation time : 20 minutes
Cooking time : 20-25 minutes
1 cup = 250 ml cup
Makes : 20- 24 appams

Ingredients :

1 cup rice flour ( I used store bought rice flour)
1 cup jaggery ( grated or powdered)
1 banana ( ripe)
1/4 cup fresh coconut ( finely chopped)
1/2 cup water
pinch of cardamom ( optional)
2 tablespoons ghee/clarified butter 

Method :

1. In a vessel, add the rice flour, jaggery and banana.


2. Using your hands, mix the three ingredients using half a cup of water.

3. Add the chopped coconut pieces and allow the batter to rest for 20 minutes.
4. Heat the appe pan over low heat.
5. When the pan is hot, pour few drops of ghee in each compartment of the appe pan.

6. Spoon the batter in each compartment , cover and  cook the appam over low flame.

 Note : This step will take at least 7-9 minutes depending upon the type of the gas stove, if using Italian burner, it will take more time. 

7. Once one side is cooked, flip the appam using a fork or a chop stick for just about 1-2 minutes.
Nei Appams are ready!



Alternatively, if you don't have paniyaram pan, you can heat oil or ghee and fry them like the pictures below:



Yummy!

Your delicious Nei Appams are ready for offering/neivedyam.


Nei Appam Recipe

Wishing you all a blessed festival season .

Happy Cooking !

With love,

Masterchefmom


Vella Aval | Sweet Poha with Jaggery | No cook Beaten Rice Dessert | Vella Aval Neivedyam for Gokulashtami | Quick and Easy Recipe for Krishna Jayanthi | Gluten Free and Vegan | Stepwise Pictures


Vella Aval | Sweet Poha with Jaggery

Hi Supermoms,

'Gokulakshtami' or 'Krishna Jayanthi' is round the corner and aval/poha/beaten rice neivedyam /prashad/offering is considered most auspicious. I am sure all of you are aware of the 'Krishna- Sudama' story where Sudama enjoys the beaten rice alone without sharing it with Lord Krishna. It is believed that when in later years Sudama suffered from poverty and misfortune ,  he  offered a sweet dish made using poha/beaten rice to his friend Krishna and he was freed from his sufferings. 

So, it is a tradition to make at least one beaten rice/aval /poha dish on the day of Krishna Jayanthi. In fact , if you are unable to make anything else also, make this one dish and it is considered most significant. 

It is simple to make and takes less than five minutes to prepare. In fact , this neivedyam is very commonly distributed even in temples. You can add all fruits available .

Beaten rice is nutritious and is rich in iron . This is a healthy snack. 

Vella Aval | Sweet Poha with Jaggery :

Preparation time : 5-7 minutes
Cooking time : Nil
Serves : 2-3
1 cup = 250 ml cup

Ingredients :

1 cup beaten rice/aval/poha
3/4 cup grated jaggery/powdered jaggery ( I used the dirt free organic jaggery)
1 banana ( chopped)
2-3 dates ( de-seeded, chopped)
1/4 cup fresh coconut pieces 

Method :

1. Sprinkle 1/4 cup water in the poha , mix and let it soak for 5 minutes.

2. Add the grated jaggery, banana, dates, coconut pieces and mix well.



Your neivedyam is ready. 

Chef Tips :

1. I used the thin poha variety. If using the thicker variety, you can adjust water levels and the soaking time.
2. You can add chopped apple, grapes and other fruits and even dry fruits of your choice.
3. If you are making appam, then you can tear the appam into smaller pieces and mix with the vella aval.
4. Adjust jaggery quantity according to taste.
5. You can add grated coconut also, but the chopped coconut gives the crunch and authentic flavour to the vella aval.


Vella Aval | Sweet Poha with Jaggery

You can also make Aval Kesari

Wishing you all a blessed festival. 

Happy Cooking !

With love,

Masterchefmom




SaveSaveSaveSave
Related Posts Plugin for WordPress, Blogger...