Benne Murukku | Butter Murukku Recipe | Easy Diwali Snacks

Benne Murukku, Butter Murukku, Vennai Murukku or Venna Murukulu is a famous South Indian Murukku recipe which is prepared in most of the South Indian States. Benne Murukku is a very famous snack in Karnataka and is available in most of the shops.When ever I go to Bengaluru it is a must for me to carry back this Murukku along with various other goodies like Sago Murukku, Chakli,Nippattu,Kodubale and various sweets.This Murukku has a nice buttery taste, they are crispy but soft to bite. Butter Murukku looks slightly big compared to the other murukkus as we use a single star disc which is big.This murukku is quite addictive and I bet that you will not stop with a small plate of Murukkus.

It is ideal to prepare for your Diwali or Holi or Janmasthami celebrations or simply for your evening snack . It is a perfect snack with a cup of hot chai or coffee.I have tried my level best to include various tips in my notes section which help you in making perfect butter murukkus.If you are interested you can check out other Murukku recipes here.

Check out other Diwali savouries in my blog here:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Butter Murukku | Benne Murukku
• Chakli | Murukku -easy version
• Chekkalu/Thattai/Savory Rice Crackers
• Garlic Karasev | Lahsun Sev
• Karam Gavvalu - Andhra Special
• Kodubale | Kodbale
• Mullu Murukku | Manugupoolu | Magizhampoo Murukku
• Nippattu | Nippat Recipe
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Poha Chiwda
• Plain Ribbon Pakoda | Easy Ribbon Murukku
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Sago Murukku | Saggubiyyam Murukkulu
• Spicy Diamond Cuts
• Spicy Sev | Kara Sev
• Thenkuzhal | Thengolu | Thenkolalu Murukku 

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

Benne Murukku | Butter Murukku Recipe:

Shelf life: 2 weeks | Author: Prathibha

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: South Indian | Category: Snacks 

Ingredients:

2 cups Homemade Rice flour

3-4 tbsp Roasted Gram flour(Putnala pappu)

3 tbsp Besan(Bengal gram flour)

1 1/2 tbsp Butter(white/salted)

2 tsp Sesame seeds(or Cumin seeds)

a fat pinch of Aafoetida

Salt to taste,1 heaped tsp roughly

Oil,for deep frying

Method:

• Sieve Rice flour,besan and roasted gram powder together and put the mixture in a large bowl.
• Add salt, asafoetida,sesame seeds(or jeera),butter to the flour and mix well until the butter is mixed nicely.

• Divide the mixture into 2 or 3 parts.Add water little by little to one portion and prepare a thick dough, the dough should be soft to press but little tight to touch.You can mix  the whole dough and keep it covered always with a damp muslin cloth otherwise and take required portion each time.
• Meanwhile heat oil in a kadai.Check if the oil is hot enough by putting a small ball of dough and if the dough raises to the top it means that the oil is ready for frying, keep it on medium flame.

• Use a big single star disc in a greased murukku maker and fill the murukku maker with a portion of dough and squeeze murukkus directly in the hot oil.Do not overcrowd the pan.

• Fry them over medium flame till they turn light golden in color and crisp.Turn them in between and once the bubbles subside in the oil it indicates that the murukkus are cooked, you can remove them using a slotted spoon or a steel stick and drain them to remove excess oil.
• Once it is cooled you can break them slightly to long pieces and store them in air tight container.

Serve it with a cup of chai or coffee.

Notes:

1. If you are making in large batches always divide the dough before adding water and do it in batches which helps in getting perfect murukku or else you can make the whole dough and keep it covered to avoid drying of the dough.
2. You can skip besan and add replace it with more roasted gram powder in the recipe.
3. Do not clutter the kadai with murukku, press in small batches else it will consume lot of oil.
4. The murukkus will be slightly darker after they are fried and turns bit on the whiter side the next day.
5. Do not add more butter than mentioned, else the murukkus become brittle and consume more oil too.
6. You can even use 3 star disc but single star is ideal for making butter murukku.

Technorati Tags: Benne murukku recipe, butter murukku recipes, easy murukku recipes ,easy diwali snacks, tea time snacks, south indian murukku recipes, karnataka style benne murukku recipe

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Navaratri Sundal Recipes, Navaratri Sweets Recipes, Navaratri Snacks Recipes

Happy Navaratri to all my friends and readers!!

The Navaratri festival will be starting from tomorrow and it will be celebrated upto 9th October and on 10th october it is Vijayadasami(Dussera). Navratri festival is celebrated for nine days worshiping Durga devi in different forms on each day and on the 10th day Vijayadashami is celebrated.

This festival is celebrated in most of the states in India in various forms. Dasara is celebrated in a grand manner especially in cities like Mysore and Calcutta.While in North,a fast is observed on those days and also celebrated with garba and dandiya where as in South,many people celebrate the festival by keeping Golu(an array of Idols) and pooja is performed on those 9 days inviting many ladies for haldi-kumkum.Various varieties of sundal and kheer varieties are prepared on those 9 days during Navratri to offer to the people who visit the Golu.

We used to go our grand-mom's place for Dussera and it used to be a big festival with Golu and lots of guests kept coming through out the 9 days to visit our golu.We make a traditional sweet like holige or any thing equivalent on the first day and last day of Navratri and a simple sundal and kheer variety during the other days.I am compiling few recipes at one place which are ideally prepared in south Indian homes during Navratri for Pooja.I wanted to do a pictorial index from a long time and finally could make it.I hope it is useful for you.Once again,Happy Navaratri to all !!

For Complete collection of Navaratri Recipes Check out here.

Sundal Recipes

                         
                Chana dal Kosambri          Kabuli Chana Sundal             Ground nut Sundal
    
                          
                        Kosambari                  Kala Chana Sundal                  Corn Sundal       

                                              Undrallu Sundal             Mixed Bean Sundal             Lobia Sundal

Sweets Varieties

              

Sago Halwa             Semiya Kesari               Pineapple Kesari  

                        
                Puran Poli                      Garugu Holige                          Til(Nuvvula) Holige

                          

               Groundnut Holige           Crispy Sugar Poli                    Sajjappa

Rice and Snacks Varieties

                           
               Aava Pulihora                 Nimmakaya Pulihora          Chintapandu Pulihora
           
                          
               Semiya Pulihora               Rava Pulihora                      Lemon Shavige 
            
                        
                Sabudana Thalipeeth         Sabudana Khichdi               Sabudana Tikki

      

Ambode                       Masala Vada                    Medu Vada    

                                 

      

Mosaru Ambode           Lobia Vada                    Perugu Vada

Technorati Tags: navaratri snacks recipes, navaratri sweets recipes, navaratri sundal recipes, navratri vrat recipes, navaratri rice varieties, south indian festival recipes

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Palakayalu | Rice Flour Rolls | Krishnashtami Recipes

The festival season has begun and Sri Krishna Janmasthami is tomorrow i.e.,Aug 25th which is also known as Gokulashtami,Krishna Jayanthi, is the celebration of the birth of lord Krishna. During Krishnastami it is a tradition in many households to prepare various sweets and savories to offer as prashad to the lord. I usually do not make much of savoury items but I do offer items made of poha like  Atukula Payasam , Atukula upma  or Coconut Poha and Mosaru Avalakki(Curd Poha)  apart from the usual milk,butter,curd as prashad to the lord.

My mom had made these Palakayalu for her little grandson during our last visit to Bengaluru. Palakayalu is made up of rice flour and is a famous snack in Andhra and it is also prepared for the toddlers during teething or I would rather say it can be called as home made teether. It can be prepared spicy or sweet or just salted version which is ideal for kids.Today I am posting a salted version of Palakayalu where as if you want the Spicy Palakayalu Recipe check it here.One can roll them into simple balls or can be made into long cylinders like how I have showed.These long cylindrical shaped palakayalu are crispy yet soft to bite and hence it is ideal for the teething kids as it is easy for them to hold it and nibble them. Palakayalu is an easy snack to prepare with very few ingredients just that one should be careful while frying as they might burst sometimes when they are fried in oil.I have mentioned few tips in my notes which helps to avoid them bursting in the oil.

Palakayalu | Riceflour Rolls:

yields 30-35 | Author : Prathibha

Prep time: 5 mins | Cooking time: 4-5 mins | Total time: under 10 mins

Cuisine: Indian  | Category: Cakes/Bakes

Ingredients:

2 cups Processed wet Rice flour*

1/4 cup roasted Urad flour

1/4 cup Roasted gram(Chutney dal) powder,optional

1 tbsp White/Black Sesame seeds

4 tbsp melted Butter

1/4 tsp Hing(Asafoetida)

Salt to taste

Water,to mix

Oil,for deep frying

Method:

• Slightly roast processed wet rice flour until it becomes slightly warm without changing its color.

• Sieve the flour and mix with the urad flour and roasted gram powder.
• Add sesame seeds,salt, asafoetida, melted butter and mix well.

• Sprinkle water to the flour and make a thick dough.Here I have also added some sour buttermilk for slightly tangy taste,but its optional.

• Make small balls out of the dough and roll them lengthwise to make it like a cylinder and put them on a towel, spread them under shade for 1-2 hours to dry.If you want to fry it immediately you can even prick them with a small tooth pick and then deep fry the palakayalu.

• Deep fry few at a time and fry them until they turn crisp and light golden in color and drain out the excess oil through a colander.

Let them come to room temperature and store them in an air tight container.

how to make processed wet rice flour:

• Wash the rice nicely for 2-3 times and soak it in water for some time,say half an hour.Soaking is entirely optional if you are running out of time.Drain the rice on to a colander and remove excess water from it.Spread on a kitchen towel in a thin layer and let it dry in shade for 1/2 day until the rice is little dry.Grind it in the mixer to a fine powder.Sieve the powder and remove the slight rawa particles in it.It is ready to use.

how to make roasted Urad dal flour:

• Dry roast urad dal over medium flame until it turns slight brown in color and gives nice aroma.Cool down cmpletely and grind it to a fine powder and sieve it.It is ready to use.

Notes:

1. To avoid bursting of these palakayalu in oil, it is always advised to be dried(under shade) on a towel for 1-2 hrs before frying. 
2. If you want to fry it immediately you can even prick them with a small tooth pick and then deep fry the palakayalu.
3. You can make them spicy by adding 1.5 tsp red chili powder or 1 tsp green chilli paste while kneading the dough.
4. I have added some sour buttermilk to the dough as I wanted them to be slightly tangy but it is optional,you can mix the entire dough with water only.
5. You can only use urad flour but my mom recommends to add roasted gram flour for extra taste.But it is optional.

Technorati Tags: palakayalu, how to make palakayalu, andhra recipes, south indian savory recipes, rice flour recipes, krishna jayanthi recipes, krishnashtami recipes, gokulashtami recipes, kids recipes, toddler recipes

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Corn Vada | Mokkajonna Vadalu | Mokkajonna Garelu

Corn vada (Mokkajonna Vadalu) is a popular snack item in Andhra pradesh, it is even served as a breakfast at few households.I have heard about these vadas from my MIL and she also shared me the recipe once to try.But I somehow kept forgetting to try it and when I got a couple of fresh corns during my shopping last time I wanted to try it and the vadas turned out delicious.One should use aged corns instead or tender and young corns as the tender corns turn to a paste when ground and hence it cannot add texture to the vada.

A slight hint of sweetness from the corn with the freshness from the herbs and crunchy onion bits made the vadas taste delicious.The preparation process of these vadas is very much similar as the masala vadas but is made with major portion of corn.I have used chana dal as a binding agent but one can use even the besan flour and rice flour for the binding.I have prepared it like masala vada but one can even make these vadas with the hole like how we do for medu vada.These vadas are very tasty,try these vadas for the coming Sankranti festival.

Check out few vada recipes in my blog:

• Alasandula(Lobia) Vada, Masala Vada/Chana dal Vada
• Mixed Dal Ambode(Vada), Medu Wada/Garelu
• Maddur Vada
• Mosaru Ambode/Dahi Dal Vada, Perugu Aavdalu | Mosaru Vade

Corn Vada | Mokkajonna Vadalu Recipe:

Yields:12-15 Vadas | Author: Prathibha Garre

Prep time:10 mins | Cooking time:20 mins | Total time:30 mins

Cuisine:Andhra | Category:Snacks

Ingredients:

1 big Corn or 2 cups Corn Kernels

1/3 cup Chana dal 

1 Onion,finely chopped

3-4 Green Chillies

3/4" Ginger,chopped

2-3 tbsp Coriander leaves.chopped

2 tbsp Mint leaves, chopped

a sprig of Curry leaves,roughly torn

Salt to taste

Method:

• Soak Chana dal for an hour and keep it ready.
• Cut the corn from the edges using a sharp knife as shown in the picture or you can even remove the corn kernels carefeully but it is time consuming.Reserve 1/4 cup cut corn or kernels.

• Grind soaked chana dal, green chillies,salt and ginger once until it is mixed.Do not grind for long.

• Now add cut corn(reserve 1/4 cup corn for later use) and grind to a very coarse paste.
• Keep it in the refrigerator for half an hour.
• Heat oil in a deep kadai over medium flame.

• Add finely chopped onions, coriander leaves, mint leaves, curry leaves, reserved corn kernels and mix well.
• Grease a milk cover(or zip lock cover) and keep it ready.Also keep a bowl of water handy to dip in your fingers in between.

• Dip your fingers in water and take a small lemon sized ball of the mixture and pat it on the greased cover and slowly remove the patty(vada) from the paper and drop into the oil carefully.Repeat the process and fry 3-4 vadas at a time.You can even put a hole in the vada like how we do for medu wada.

• Deep fry those vadas over medium flame until they turn golden brown and drain them on the kitchen napkin.

Serve them hot with Nimmakaya Karam or Allam Avakay.

Notes:

1. You can add besan flour and rice flour instead of chana dal in the recipe.In that case add the flours to the corn mixture along with onions, just before frying.
2. Add onions just before frying as it will leave water and make the batter thin.If the batter becomes thin add a tbsp of rice flour to the batter and mix well.
3. You can add 1 tsp cumin seeds or saunf while grinding the vadas for extra flavor.
4. You can avoid adding onions during festivals,still it tastes good.
5. Do not use very tender corn for making vadas , slightly matured corns are better for vadas.The tender corns turns to a paste and does not add texture to the vada, hence it is not prefered.
6. If you do not find them you can use frozen corn/sweet corn for making them.Increase the quantity of green chillies if you are using sweet corn.

Technorati Tags: corn vada, mokkajonna vadalu, mokkajonna garelu, makai ka vada, bhutte ka vada, corn recipes, vada recipes, monsoon recipes, snacks recipes, festival snacks recipes

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