Ring Murukku (Fried Rice Flour Rings)

Ring Murukku (Fried Rice Flour Rings) is a traditional south Indian snackmade during special occasions. It is made using homemade rice flour ,black gram, sesame seeds and cumin seeds. The freshly homemade rice flour really enhances the flavor of the Murukku.

Step 1: Ingredients

1) Raw Rice - 2 Cups

2) Urad Dal - 2 Tbsp

3) Red Chilli Powder - 1 Tsp (as per taste)

4) Sesame seeds - 1 Tsp

5) Cumin Seeds - 1 Tsp

6) Butter - 1 Tbsp

7) Salt - as per taste

8) Asafoetida - 1/4 tsp

9) Oil for frying

Step 2: Making of Homemade Rice Flour especially for Murukku

1) Wash and Soak the raw rice for 2 to 3 hours.

2) Drain all the water from the soaked rice and spread it on the kitchen towel and allow it air dry for few hours (2 to 3 hours)
3) The rice should only be 90% dry and should have little moisture in it. That is what is preferred.

4) Then Grind the rice into a fine rice powder and sieve it gently 2 to 3 times.

Fresh Homemade Rice Flour is ready now !

Note:

The Soaked rice should not be sun dried. It should be dried in shade till it is 90% dry.

Step 3: Making the Murukku Dough

1) Wash and Soak the urad dal/black gram for 2 to 3 hours.

2) Grind the urad dal into a fine paste with little water and keep it aside.

3) In a bowl, add homemade rice flour, ground urad dal/black gram, asafoetida, butter, sesame seeds, chili powder, cumin seeds and mix well.

The Murukku Dough is ready now.

Step 4: Making the Ring Murukku

1) Take a small portions of the dough and roll it into a string of equal lengths.

2) Then pinch both the ends of the string to form a ring. Make as many required.

3) In a pan, add oil and heat to medium to high temperature.

4) Then add the murukku rings to the oil and keep frying till it turns golden brown.

Ring Murukku is ready now !

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Baked Beetroot Chips

These Beet Chips are healthy, crispy, simple and very easy to make chips which are perfect for snacking. This way you can include beets in your diet even though you are not a fan of beets. Super healthy snack, even kids would Love them.

Preparation : 5 Minutes

Baking : 20 minutes

Step 1: Ingredients

1) Beetroot - 2 (Medium Size)

2) Olive Oil - 1 Tbsp

3) Dried rosemary - 1 Tsp

4) Garlic Salt - as per taste

Step 2: Preparing the Beets

1) Wash and peel the skin of the beets.

2) Using a sharp knife or mandolin or slicer, slice the beets into thin slices. Try to keep all the slices even.

3) In a bowl add the sliced beets along with olive oil, dried rosemary, garlic salt and mix well.

4) Allow it to rest for few minutes.

Step 3: Baking the Chips

1) Preheat the oven to 350° F and Line the baking tray with wax/parchment paper.

2) Place the seasoned beet slices on the wax paper such that the beets do not touch each other and spaced out well.

3) Bake for 15-20 minutes or until crisp and slightly brown. Watch carefully as the chips burn quickly.

4) Remove the beet chips from the oven and allow it cool down.

Beet Chips are ready to be served. These can be stored in a air tight container.

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Vada (Indian Savory Fritter)

Vada is a very popular South Indian Savory Fritter. Vada is a very traditional dish and will be made in all the Hindu festivals. It consists of a crispy texture on the outside and a soft texture in the inside. One variety of the vada is made with Skinned Black Gram as a main ingredient and it is called as"Medhu Vada". It is often accompanied as a side dish to a main course or as a tea time snack.

Step 1: Ingredients

1) Skinned Black Gram or Urad Dal - 1/2 Cup

2) Raw Rice - 1/2 Tbsp

3) Onion - Medium Size

4) Green Chili - as per taste

5) Pepper - 1 Tsp

6) Cumin Seed - 1 Tsp

7) Curry Leaves - few strands

8) Water for grinding

9) Oil for frying

Step 2: Grinding the Batter

1) Wash and soak the skinned Black gram along with the rice for 6 hours (minimum)

2) Drain the water completely and add it to the blender.

3) Grind it by adding water little by little (1 -2 tsp at a time)

4) The batter should be very smooth and soft.(looks like whipped butter)

5) When the batter is scooped in a spoon, it should not fall freely.(Thick consistency)

6) When the batter is dropped in water it should float and that is the right consistency.

Note :

* If the vada batter is in thin consistency (more water) then the vada will be too oily.

* If the vada batter is not smooth and soft then the vada will become hard.

* If the oil temperature while frying is very high then the vada will turn brown on the outside and the inside will remain uncooked.

* In order to store the batter for future use, the batter should be stored before adding any other ingredient especially onions and salt.( onion and salt will ooze water changing the batter consistency)

Step 3: Mixing the Batter

Take the vada batter and add Cumin seeds, ground pepper, green chili, curry leaves, chopped onions, salt and mix well.

Step 4: Frying the Vada

1) Add the oil in a pan and heat it to medium to high temperature.

2) Wet your fingers and grab a small portion of the batter, using your thumb make hole in the center and drop it slowly in the oil (Be careful). doughnut press can also be used to make it easier.

3) Fry the Vada till it becomes golden brown on both sides flipping on both sides regularly.

4) Remove the vada and serve it hot. Enjoy !!!

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Just Homemade: Scrambled Egg Mini Samosas

Samosa - A tasty and famous Indian Snack that has a crunchy outside and a tasty inside. It became more popular through out the world due to its taste and the crunchiness.

Egg - By itself is a healthy, tasty and easy to cook food.

In this Post, I would like to show you an easy and simple way to cook Scrambled Egg Mini Samosas. These are bite size samosas that makes it a perfect snack for any occasion.

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