Monday, September 28, 2009

Adhirasam

Ingredients:
• 1/2 kg Rice
• 300 gm Jaggery
• Oil for frying

Method:
• Soak rice in water for half an hour.
• Spread it on a large cloth or newspaper for half an hour.
• When it is three fourth dried, put it in a mixie and powder it.
• Dissolve jaggery in minimum water and mix well.
• Put this on heat.
• Cook it until the jaggery syrup becomes thick like a paste.
• Combine this syrup with the powdered rice and mix well to make dough.
• Cover it and leave it for about 8 hours.
• Take 2 cups of oil and heat it.
• Make a ball of out of the dough on a plastic sheet and flatten it by hand.
• Fry in oil until it becomes golden brown on both sides.

Kara Thenkuzhal

Ingredients

Raw rice - 4 cups
Tur dal - 1/2 cup
Urad dal - 1/2 cup
Cumin seeds - 25 gms
Chilli powder - 3 tablespoons
Asafetida powder - 2 teaspoons
Butter - 100 gms
Table salt - to taste
Oil - for frying

Method:

Wash and clean the rice well.
Let it out to dry and once it has dried completely, powder it nicely.
Fry the pulses orange, powder them and allow them to cool.
Mix the powdered rice, powdered pulses, cumin seeds, asafetida powder, chilli powder, butter and salt together, without adding water.
Take a little of this mixture, add water to it to get a dough like consistency.
Heat oil in a kadai. Test how hot it is by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.
Take some of the dough and pass it through the special thenkuzhal strainer and deep fry till it turns golden brown. Keep flipping the sides till the thenkuzhal is done.
Store in an air tight container.

Butter Murukku

Ingredients
Rice flour - 2 cups
Urad dal - 1/2 cup
Unsalted butter - 3 tsp
Sesame seeds - 1 tsp
Cumin seeds - 1 tsp
Hing - 1 pinch
Refined oil as required
Salt to taste

Method
1. In a heavy bottomed pan, fry Urad dal till light brown and let it cool.
2. Grind it into a fine powder.
3. To this add the rice flour & the rest of the ingredients except butter.
4. Melt the butter and add it to the dry ingredients.
5. Mix it well & mould it into a dough.
6. (Make sure it has the right consistency to pass through the murukku pressure).
7. With the help of a murukku presser/mould, fry it in a deep pan of heated oil, until they are golden brown in colour.
8. Drain them in a paper towel to remove excess oil, let them cool.
9. Store in an air tight container.
10. Enjoy crispyand tasty homemade butter murukku.
11. Everyone at your home will love it.