Avalakki Khara Pongal Recipe / Avalakki Pongal Recipe / Poha Pongal Recipe / Beaten Rice Pongal Recipe / Aval Pongal Recipe - Easy Pongal Recipes

Avalakki Pongal / Poha Pongal

Tempering

Ghee - 1 tbsp

Black pepper - 1 tsp

Cumin - 1 tsp

Grated coconut - 1 tbsp

Curry leaves few

Cashew nuts - 6

Mustard - 1/2 tsp

Hing - a pinch

Grated ginger - 1 tsp

Chopped green chillies - 2

Other ingredients

Roasted yellow moongh dal - 1/2 cup

Thick poha - 1 cup

Water - 4 cups

Salt to taste

Turmeric powder - 1/2 tsp

Method

Take a pressure cooker add the yellow moongh dal and dry roast till slightly colour changed. Pour water add turmeric powder and cook till soft. Cool and open the lid

Wash poha once in water to remove any impurities and add it into the moongh dal add salt cook for 2 mibutes and switch off.

Poha cooks very fast so do not cook too much. Pour hot water if needed to get a runny consistency.

Heat ghee in a pan and temper with above ingredients, pour the hot tempering into the pongal mix well.

Enjoy with any chutney or sambar.

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Simple Chinese Capsicum Fried Rice / Chinese Capsicum Rice / A Quick Chinese Capsicum Rice

Chinese Capsicum Fried Rice

Ingredients

Capsicum sliced - 1 cup

Salt and pepper to taste 

Soy sauce - 1 tbsp

Chopped celery - 2 tsp

Cooked rice - 2 cups

Chopped garlic - 1 tsp

Few spring onions for garnish

Chilly oil - 1 tbsp

Method

Heat oil in a pan saute garlic , celery and capsicum till light brown.

Add the soy sauce, salt and pepper powder add the rice and gently toss till well combined.

Switch off the stove garnish with spring onions and enjoy hot!

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Easy Bok Choy Soup Noodles Recipe / Bok Choy Soup - Soup Recipes

Bok Choy Noodle Soup

Ingredients

Bok choy - 6

( if it's big cut it into half)

Salt and Pepper powder to taste

Sliced carrots - 1/2 cup

Chopped celery - 1 tbsp

Sliced mushrooms - 1/4 cup

Chopped spring onions a handful for garnish

Basil leaf - 6 for garnish

Chopped ginger and garlic - 2 tsp

Soy sauce - 1 tbsp

Sesame oil- 2 tsp

Rice noodles - a handful

Soon tofu - 1 cup

( its a soft Korean tofu)

Lemon grass - 1 long stem

( chop them add it into a blender pour some water and grind, filter and remove the juice, this gives a nice flavour to your soup)

Water or Stock as needed

Bok Choy noodle Soup

Method

Heat oil in a pan and saute ginger and garlic till light brown now add all the above ingredients except for spring onions and basil leaves.

Cook till the noodles and vegetables are cooked.

Switch off and garnish with spring onions and basil leaf and enjoy hot!

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Oil Free Mutton Biriyani Recipe / Mutton Biriyani Without Oil Recipe / No Oil Mutton Biriyani Recipe / Oil Free Biriyani - Oil Free Recipes

 

Oil Free Mutton Biriyani

Ingredients for Marination

Mutton cubes - 1 pound ( around 450 gms)

( make sure there is some fat in the mutton pieces)

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Ginger & Garlic paste - 1 tsp

Homemade Biriyani masala - 2 tsp

Curd - 3 tbsp

Mint leaves few

Sliced onion - 2 tbsp

Tomato - 1/4 portion of a small tomato

Slit green chillies - 2

Other ingredients

Sliced onion - a handful

Slit green chillies - 4

Sliced tomato - 3/4 portion of a small tomato

Mint leaves - a handful

Lemon juice - 1 tsp

Rice - 2 cups

( wash and soak the rice for 5 minutes this step is optional)

Water - 3 cups

( measure the water content in the cooked mutton gravy and then add water accordingly)

Method

Add all the above ingredients in a wide bowl. mix well to make sure the masala is well coated to the mutton pieces. Rest this for 30 minutes for marination.

Remove only the mutton pieces from the marination and add in into a pan and heat , in low flame cook till the oil is released from the mutton.

Remove the mutton pieces and add it back into the marination. Now add the sliced onion, few mint leaves and green chilies in the oil and saute in low flame.

Pour the marination along with the mutton , add 1 cup of water and pressure cook till mutton is soft.. Cool and release the pressure, measure the water. Total water to make the biriyani is 3 cups so add remaining water accordingly

Add the cooked mutton along with the gravy into a heavy bottomed pan pour the measured water and the rice, cover with a lid.

In low flame cook till done, lastly pour the lemon juice garnish with some chopped mint leaves and gently give a mix and enjoy!

 Note:

Here we have used only the oil released from the mutton fat to saute onion and no extra oil used. The key for oil free cooking is slow cooking method.

It takes time to make this biriyani but worth it.

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Oil Free Fish Pulusu Recipe / Oil Free Fish Curry Recipe / Meen Kulambhu Recipe / Oil Free Fish Pulusu Recipe - Oil Free Recipes

Oil Free Fish Pulusu

Ingredients

Semi thin tamarind juice - 2 cups

Water as needed

Salt to taste

Red chilly powder - 1 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Slit green chilies - 2

Chopped onion - a handful

Chopped tomato - 1 tbsp

Chopped coriander leaves and Few Curry leaves  for garnish

Any fish with skin - 4 pieces

( Today i have used boneless skinless fish)

Sesame seed powder - 1/4 tsp

Drumstick pieces - 5 (optional)

Method

Add all the above mentioned ingredients together in a pan, cover and in low flame cook till gravy becomes thick and raw smell has completely disappeared.

In intervals gently give a mix, switch off the stove and garnish with curry and coriander leaves.

Enjoy with hot rice!

Note:

The whole process is only in slow cooking. If using fish with skin omit sesame powder.

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Oil Free Peas Curry / Peas Gravy Without Oil Recipe / Vegan Peas Curry

Oil free Peas Gravy

Ingredients

Dry green peas - 1 & 1/2 cups

( wash and soak it over night in water)

Salt to taste

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Thick coconut milk - 1 tbsp

( i used the canned milk)

Curry leaves few for garnish

Cinnamon - a small piece

Cardamom - 1

Cloves - 3

Fennel seeds - 1/2 tsp

Ingredients ground to a smooth paste

Tomato - 1 large

Chopped onion - a handful

Ginger and Garlic Paste - 1 tsp

Method

Add peas into a pressure cooker pour water as needed the dry masala powders and pressure cook till soft, keep it aside.

Add 1 tbsp of thick coconut milk into a pan add the spices and the ground paste, sauté for a minute in low flame. Cover it with a lid and in slow cooking cook till masala is thick and raw smell has completely disappeared.

Now pour the cooked peas and in low flame cook till well combined.

Garnish with curry leaves and enjoy!

Note:

The whole process is in slow cooking method.

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Coconut MIlk Rice Without Oil / Oil Free Coconut Milk Rice / Vegan Coconut Milk Rice Recipe - Oil Free Recipes

Oil Free Coconut Milk Rice

Ingredients

Basmati rice - 1 cup

( wash and soak it in water for 5 minute, discard the water later)

Thin coconut milk - 1 cup

Water - 1 cup

Salt to taste

Thick coconut milk - 1 tbsp

( I used the can milk)

Cloves -2 

Cinnamon - a small piece

Cardamom - 1

Slit green chillies - 1

Mint leaves 6

Sliced onion - a handful

Chopped garlic - 1

Method

Add 1 tbsp of thick coconut milk in a pan add the spices, salt , garlic , onion, mint leaves and green chillies, sauté in low flame. The whole process is going to be in slow cooking. For any oil free recipes the key is slow cooking

Cover it with a lid and in low flame cook till onions are soft and raw smell has disappeared and coconut milk has evaporated.

Pour the water and coconut milk add the washed rice mix, cover with a lid and cook till done.

Switch off the flame fluff it up with a fork and enjoy hot!

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Oven Roasted Cauliflower Steak Recipe / Cauliflower Steak Recipe / Gobi Steak Recipe

 

Roasted Cauliflower Steak

Ingredients

Cauliflower cut into thick slices - 2

Garlic salt to taste

Red chilly powder - 1 tsp

Jeera powder - 1/4 tsp

Coriander powder - 1/4 tsp

Turmeric powder - 1/2 tsp

Peri Peri powder or Garam Masala - 1/2 tsp

Olive oil - 1 tbsp

Cauliflower Steak

Method

Pre.heat oven to 400 deg. F , arrange the cauliflower slices on a baking tray.

Mix all above ingredients together in a bowl, brush this on both sides of the cauliflower slices.

Bake for 20 minutes or more till both sides are well roasted till golden brown and cooked well.

Remove from oven and enjoy with any dip you like or Avocado Mint Yogurt Dip.

Note:

This is a basic masala use your creativity to make this dish more interesting.

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Avocado Mint Yogurt Dip Recipe / Avocado Mint Dip Recipe / Avocado Dip Recipe - Easy Dip Recipes

Avocado Mint Yogurt Dip

Ingredients

Avocado - 1

(cut into half remove the seed and scoop out the flesh)

Mint and coriander leaves together - a handful

Salt to taste

Ginger - a small piece

Green chilies -2

Thick curd / Yogurt - 1/2 cup

Lemon juice - 2 tsp

Method

Add all the ingredients into a blender and blend to a smooth creamy dip.

Drizzle some olive oil on top and sprinkle chilly flakes, this step is optional

Serve with chips, steaks, cutlets , fries or anything of your choice.

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Madurai Special Butter Bun Recipe / Butter Bun Recipe / A Quick Snack Recipe

Madurai Butter Bun

Ingredients

Bun - 1

( cut it into half )

Sugar - 1 tsp

(add more if you want it sweet)

Butter - 1 tbsp

Method

Apply butter generously on both buns , sprinkle sugar  and close the bun.

In low flame press and flatten the buns using a spatula, toast till golden brown on both sides.

Remove to a plate place a small piece of butter on top and enjoy hot!

Alsi Mukhwas Recipe / Flax Seeds Mukhwas Recipe / Flax Seed Mouth Freshener Recipe / Mukhwas Recipe

 

Flaxseed Mukhwas

Ingredients

Flaxseed - 1 cup

Lime juice - 2 tsp

Salt - 1/4 tsp

Black salt - 1/2 tsp

Water 1 & 1/2 tbsp

Turmeric powder - 1/4 tsp

Method

Take a bowl all above ingredients and mix well till combined.

Cover and rest for 30 minutes. Add this to a heavy bottomed or non stick pan, in low flame dry roast till it starts to give nice aroma and starts to crack.

Switch off the stove cool completely and store it in a clean jar.

Take a teaspoon after meal.

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Ragi Sweet Paniyaram / Finger Millet Sweet Paniyaram / Ragi Sweet Kuzhi Paniyaram / Instant Ragi Sweet Paniyaram / Ragi Inippu Paniyaram Recipe

Ragi Sweet Paniyaram

Ingredients

Ragi flour/Finger millets flour - 1 cup
Rice flour - 3 tsp
Powdered jaggery - 1/2 cup
( add more if you want it too sweet)
Ripe banana - 1
Milk - 1/2 cup
Water as needed
Salt a pinch 
Cardamom powder - 1/2 tsp
Chopped cashew nuts - 8
Grated coconut - 1 tbsp heaped
Baking soda - 1/4 tsp
Ghee and oil as needed to cook the paniyarams

Sweet Ragi Paniyaram

Method

Take a bowl add banana,cardamom powder and salt mash it well.
Add the ragi flour,rice flour,jaggery,nuts,grated coconut mix it,
Pour the milk and water as needed to get a thick batter ( Idli batter consistency).
Just before making add the baking soda and give a quick mix.

Sweet  Ragi Paniyaram

Heat a paniyaram pan pour ghee and oil in the holes,carefully pour a ladle of batter into the holes.
Lower the flame and cook once the bottom is light brown gently turn all the paniyarams and cook the other side. Pour some more ghee and oil if needed.
Sweet paniyarams are ready to serve.

Note:

a) My jaggery was very clean with no impurities,otherwise dissolve jaggery in some water filter and then use.
b) Cook these paniyarams in medium low flame.
c) Instead of plain milk coconut milk can be added.
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Spanish Rice Recipe / Spanish Rice and Beans Recipe / Mexican Rice With Beans Recipe / Flavorful Spanish Rice and Beans Recipe

 

Mexican Rice

Ingredients

Basmati rice or Long Grain Rice - 1 cup

Vegetable stock - 2 cups

Tomato - 1 large

( make a puree)

or Tomato Sauce - 1/2 cup r Tomato paste - 1&1/2 tbsp

Canned or Cooked Kidney beans - 1  cup

Salt and Pepper powder to taste

Cumin powder - 1 tsp

Chopped coriander leaves - a handful

Lemon juice - 1 tsp

Chopped onion - a handful

Chopped garlic - 3

Oil - 1 tbsp

Spanish Rice

Method

Heat oil in a pan and sauté garlic and onion until light brown. Add the tomato paste, kidney beans, seasonings and cook till water has absorbed.

Add rice and sauté for a second and pour the vegetable stock, cover and cook in low flame till rice is cooked.

Switch off the stove and add lemon juice and chopped coriander leaves, mix and enjoy hot!

Note:

For extra flavoring you can add chopped olives , coloured bell peppers and Jalapeno chilies

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Amla Murabba Recipe / Indian Gooseberry Murabba / Gur Amla Murabba Recipe / Gooseberry Relish

 

Amla Murabba

Ingredients

Fresh amla - 300 gms

( I used frozen cut amla today, if using fresh steam the amlas for 10 minutes or till soft , prick them with a fork all sides)

Jaggery - 2 cups

( dissolve in water and filter to remove impurities )

Water - 2 cups

(add more if needed)

Crushed cardamom - 2

Dry ginger powder - 1/2 tsp

Gur Amla Murabba

Method

Pour the jaggery liquid into a pan add the amlas in low flame cook till syrup is thick like honey and amlas turn brown. Stir in intervals for even cooking.

Add the cardamom and ginger powder mix well and switch off the stove.

Cool and store it in a glass jar in fridge.

Note:

a) You can make this recipe even with sugar.

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Peri Peri Masala Recipe / Piri Piri Masala Recipe / Homemade Peri Peri Masala

Peri Peri Masala Powder

Ingredients

Red chilly powder - 1 tbsp

Red chilly flakes or Kashmiri chilly powder - 1 tsp

Garlic powder - 1 tsp

Dry ginger powder - 1/2 tsp

Pepper powder - 1/4 tsp

Onion powder - 1 tsp

Black salt - 1/4 tsp

Salt - 1 tsp

Amchur powder - 1 tsp

Oregano - 1 tsp

Sugar - 1 tsp

Method

Add all the above mentioned ingredients into a mixi jar and blend till combined.

Cool completely and store it in a clean glass container.

You can use this masala to top it on french fries, crispy corn, sandwiches, barbeque chicken.

Peri Peri Chicken

Easy Fried Chicken Recipe using this masala

Wash and pat dry the 3 small chicken fillets . Add 1 tbsp curd and 1 tsp lime juice and Peri peri masala powder as needed. Mix well and rest for 20 minutes. Dust both sides with some bread crumbs and shallow fry till crisp and brown on all sides. Enjoy with any dip of your choice.

Simple Mayo dip for the chicken

Take a bowl add mayonnaise, ketchup, mustard sauce, garlic powder, Peri Peri masala, honey as needed according to your taste and enjoy!

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Toffee Bananas Recipe / Chinese Toffee Bananas Recipe / A Classic Chinese Dessert

Toffee Banana

Ingredients

All purpose flour / Maida - 4 tbsp ( heaped)

Corn flour - 2 tbsp ( heaped)

Baking powder - 1/4 tsp

Baking soda - 1/4 tsp

Salt a pinch

Ice cold water as needed

( Mix all the ingredients together in a bowl, add ice cold water and make a smooth semi thick batter)

For Toffee ( Sugar syrup)

Sugar - 1 cup

Water - 1/2 cup

( add above ingredients into a sauce pan and cook till the syrup comes to a golden colour syrup)

Other ingredients

A bowl filled with water and few ice cubes

Oil to deep fry

Sesame seeds to sprinkle on top - as needed

Bananas - 2 large

( Cut into semi thick long slices or any size you wish)

Method

Heat oil in a pan dip each banana slices into the batter and gently drop it into the oil.

In medium high flame cook both sides till crisp and golden brown. remove from the oil and dip them into the prepared syrup till both sides are well coated.

Immediately drop them into the ice cold water to set the caramel and remove to a plate. Do not dip too much into the water as they will become soggy.

Sprinkle sesame seeds and enjoy with ice cream!

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Gur Paratha / Easy Gur Paratha Recipe / Gur ka Paratha / Stuffed Jaggery Paratha Recipe - Indian Bread Recipe

Gur Paratha

Ingredients for the dough

Wheat flour - 1 cup

Salt a pinch

Ghee - 1 tsp

Water as needed to knead the dough

( Take above ingredients into a bowl add water little by little and knead to a soft tight non sticky dough, cover and rest for 5 minutes. Divide the dough into equal size balls)

Filling ingredients

Ghee as needed

Powdered Jaggery as needed

Cardamom powder as needed

Other ingredients

Ghee as needed to cook the paratha

Stuffed Jaggery Paratha

Method

First method  is take a ball of dough and roll it out into a semi thin roti.

Apply some ghee sprinkle some cardamom powder and jaggery cover it with another roti and seal the edges well (pinch and fold method). Make sure both the rotis are sealed together otherwise the filling will come out when cooking.

Then cook them on a tawa by applying ghee on both sides till brown, serve hot

Second method is apply some ghee on one side of the rolled roti sprinkle cardamom powder and jaggery. Fold it into half and press the edges with a fork to seal or by pinch and fold method and cook on tawa.

Third method is roll the dough place the filling in the middle like regular stuffed parathas , close and roll it out gently to make sure the filling does not come out. Then cook it on tawa.

Enjoy!

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Pattani Paruppu Bonda / Yellow Split Peas Bonda / Tea Kadai Paruppu Bonda Recipe

 

Pattani Paruppu Bonda

Ingredients

Yellow peas / Pattani paruppu - 1 cup

Chopped onion - 1

Chopped green chilies - 5

Ginger - a small piece

Chopped coriander and curry leaves - few

Fennel seeds - 1 tsp

Baking soda - a generous pinch

Salt to taste

Oil to deep fry

Method

Wash and soak dal for 4 hours and drain out the water. Keep a handful of dal separately and add the remaining into a blender.

Add fennel seeds , ginger and green chillies grind to a coarse thick mixture.

Transfer into a bowl and add the remaining ingredients and the reserved soaked dal and mix well.

Heat oil in a pan and take small portion of the mixture and drop it into the hot oil.

Deep fry in medium high flame till brown on all sides.

Enjoy hot with tea!

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Iru puli Kuzhambu Recipe / Yeruvalli Kuzhambu Recipe / Tirunelveli Special Iru Puli Kulambu Recipe / Easy Kulambhu Recipes

 

Iru Puli Kuzhambu

Ingredients for grinding

Methi seeds - 1/ 2 tsp

Red chillies - 5

Grated coconut - 1/4 cup

Rice - 1 tsp ( soak it in water for 30 minutes)

Oil - a drop

( Add oil in a pan and fry methi and red chilies till color changes. Switch off the stove and add the coconut and mix well. Cool the ingredients and grind it along with the soaked rice to a smooth paste)

Tempering

Oil - 2 tsp

Mustard - 1tsp

Hing - a generous pinch

Curry leaves few

Other ingredients

Vegetables of your choice - 1 & 1/2 cups

( I used pumpkin, brinjal, flat beans and potato)

Salt to taste

Turmeric powder - 1/4 tsp

Diluted tamarind juice - 1 cup

Thick butter milk - 1/2 cup

( make sure buttermilk is not too sour)

Coconut oil - 1 tsp

Method

Pour water in a pan add the salt , turmeric powder and the vegetables cook till they are half cooked.

Pour the tamarind juice and cook till raw smell has disappeared and the vegetables are cooked.

Pour the ground masala and cook till the gravy is thick. add the buttermilk and give a boil and switch off the stove.

Pour oil in a pan and temper it with above ingredients , pour the hot tempering into the kulammbhu.

Lastly add the coconut oil on top mix and enjoy with hot rice.

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Pineapple Pulao / Pineapple Rice / Ananas Pulao - Easy Rice Recipe

Pineapple Pulao

Ingredients

Basmati rice - 1 cup
( wash and soak the rice for 10 minutes)

Water - 1 & 3/4 cup

Salt to taste

Chopped fresh pineapple - 3/4 cup

Cashew nuts - 3 tsp

Raisins - 1 tsp

Saffron - a generous pinch

Warn milk - 1 tbsp

Thinly sliced onion - a handful

Tempering ingredients

Oil - 1 tsp

Ghee - 2 tsp

Shajeera - 1/4 tsp

Green cardamom - 2

Black Cardamom - 1

Star anise - 1

Bay leaf - 1

Cinnamon a small piece

Cloves - 2

Method

Wash the rice and soak it in water for 10 minutes.

Soak saffron strings in warm milk.

Heat 1/2 tsp ghee and fry the onions till golden brown, keep it aside.

In the same pan add 1/2 tsp oil and fry the nuts till light brown.

Now add the pineapple and sauté till they are slightly soft but till crunch keep it aside.

Heat oil and ghee in a pan add the spices sauté for a minute and pour the water, once the water started to boil drain water from the rice and add salt cover and cook in low flame.

When the rice is 3/4th cooked add the saluted pineapples, cashew nuts, raisins and fried onion.

Cover and cook till done , gentle mix everything and serve them hot.

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Onion Tomato Gotsu Recipe / Vengayam Thakkali Gothsu / Tomato Gotsu Recipe / Tomato Gostu Recipe / Thakkali Kosthu Recipe - Side dish For Idli and Dosa

 

Tomato Gotsu

Ingredients ground to a smooth paste

Grated coconut - a handful

Pottukadalai / roasted gram dal - 1 tbsp

Green chillies - 2

( add water and grind to a smooth paste)

Tempering

Oil - 2 tbsp

Mustard - 1 tsp

Urad dal - 1 tsp

Hing - a generous pinch

Curry leaves few

Other ingredients

Tomatoes - 2 large

( Blanch the tomatoes and remove the skin and finely chop them)

Chopped onion - a handful

Red chilly powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Curry and coriander leaves for garnish

Onion Tomato Gothsu

Method

Heat oil in a pan and temper with above ingredients.

Add onions and fry till color changes. Add the dry powders and chopped tomatoes mix well.

Pour the ground mixture  water as needed and cook till the gravy is semi thick.

Switch off the stove , garnish with curry and coriander leaves and enjoy with Idli or Dosa.

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Kootu Recipes / Different Varieties of Kootu Recipes / Collection of South Indian Kootu Recipes

 

Thani Kootu	Pudalangai Poricha Kootu	Poosanikai Mor Kootu
Cabbage Mor Kootu	Vazhlai Thandu Kootu	Peerkangai Milagu Kootu
Keerai Kootu	Vazhlaipoo Kootu	Keerai Mor Kootu
Asparagus Kootu	Poosanikai Kootu	Parangikai Paal Kootu

Peerkangai Kootu	Pudalangai Kootu	Easy Poricha Kootu
Appalam Kootu

 

Thani Kootu Recipe / Tanjore Special Thani Kootu / Thanjavur Thani Kootu Recipe - Easy Kootu Recipe

 

Thani Kootu

Ingredients roasted and ground to a smooth paste

Sesame oil - 1 tsp

Urad dal - 1 tsp

Coriander seeds - 1 tsp

Channa dal - 1 tsp

Red chillies - 4

Tamarind - a small gooseberry size

Grated coconut - 2 tsp

( Heat oil in a pan add above ingredients and roast till light brown. Cool the mixture add salt, turmeric powder add some water and grind to a smooth mixture)

Tempering

Sesame oil - 1 tbsp

Mustard - 1 tsp

Urad dal  and Channa dal together - 1 tsp

Hing - 1/6 tsp

Curry leaves few

Other ingredients

Curry leaves few for garnish

Jaggery - 1/2 tsp

Method

Heat oil in a pan and temper with above ingredients.

Now pour the ground mixture and cook till the gravy is thick.

Add jaggery , curry leaves mix and switch off the stove.

Mix the kootu with hot rice and enjoy!

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Milagu Thattai Recipe / Pepper Thattai Recipe / Crispy Pepper Thattai Recipe - Easy Snack Recipes

 

Millagu Thattai

Ingredients

Rice flour - 1 cup

Slightly dry roasted urad dal flour-1 tbsp

(I used the store bought)

Melted butter-1 tbsp

Hing-1/4 tsp

Salt-1/2 tsp or to taste

Curry leaves finely chopped - few

Crushed black pepper - 1 tsp

Crushed or chopped peanuts and cashew nuts - together 2 tbsp

Water - required amount

Oil-to deep fry

Method

Take a wide bowl add all the above ingredients except oil.
Add water little by little & mix to form a tight dough.
Grease a plastic sheet with oil , take a small ball of dough & place it on the sheet.
Grease your fingers with oil & press them to a thin disc. I usually prick it with a fork for even frying to avoid puffing while frying. This step is totally optional.
Heat oil in a pan slide each disc carefully into the hot oil. Deep fry them till crisp & brown on both sides in medium high flame.
Remove them on a paper towel to remove excess oil.
Cool them completely & store it in an air tight container.

Note:

a) Instead of butter you can even add hot oil..
b) Do not fry in very high flame, try to adjust the temperature while frying.
f)  Keep the dough covered to avoid drying.

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