Thengapal Murukku

This is one more post which was pending on my list for a long time. I had made this for last Diwali, clicked this pic while i was making one side. Since then somehow this recipe got skipped. The coconut milk in this thengapal murukku gives a unique mild subtle taste to it. 

Ingredients:

Rice Flour - 2 Cups

Urad Flour - 1/4 Cup

Salt - 3/4 tsp

Asafoetida - 1/2 tsp

Jeera - 1 tbsp

Butter/Ghee - 1 tbsp

Coconut milk - 1 Cup

Oil - for frying

How to make:

1. Mix all the dry ingredients in a bowl and, the butter to it  and mix well.

2. Add coconut milk little by little make a soft dough. Stuff the dough in the murukku kuzhal and in a plastic sheet grease it with oil, and squeeze out the dough to make small small murukku.

3. Once the oil is hot, drop each murukku into the oil slowly. Fry in medium heat for 8-10 mins. Keep turning side every 2-3 mins, so that both sides are well cooked. 

P.S: If the oil is very hot, it will turn brown.... So make sure you cook in medium low heat so that the colour is retained.....

Channa Masala

Channa masala  / Chole masala a superb combination with batura  / poori / roti / rice varities... I'm going to share a simple way to make this chole masala.... Generally people make with ready to use chole masala, but i'm making it without chole masala.....  

Ingredients:

Channa / Chole (Soaked for 8-10 hrs) - 2 Cups

Onion (finely chopped) - 1 Cup

Tomato (finely chopped) - 1 Cup

Ginger garlic paste - 1 tsp

Green Chili (slit) - 2 no.s
Jeera / cumin - 1 tsp

Bay leaf - 1 no.
Cloves - 4-5 nos.
Cardamom  - 2 nos.
Cinnamon - 1/4 inch bark
Corriander powder - 1 tbsp
Cumin powder - 1 tsp
Garam masala powder - 1tsp
Chili powder - 1 tsp
Chat Masala - 1 tsp
Salt - 1 tsp
Corriander leaves - for garnish
Oil - 3 tbsp
Ghee - 1 tbsp

How to make:

1. In pressure cooker heat oil and ghee, add bay leaves, cloves, cardamom and cinnamon. Now add jeera. Once jeera spluters, add onion and saute for 3-4 mins.

2. Add green chili and ginger garlic paste to it... Saute till the onion turns golden brown. Add tomato and satue for 2 mins.

3. Now add all dry masala's (corriander pwd, cumin pwd, garam masala, chat masala) and salt. Blend well and saute for 3-4 mins.

4. Add chole to the cooker. Blend well and close the pressure cooker. Cook it for 4-5 whistle (20-25 mins).

5. Transfer to a bowl and garnish with corriander leaves.

Rasam Powder

Home made powders are always much more flavorful an tasty when compared to the packed ones. Last time while i posted Sambhar powder i wanted to post Rasam powder. But some how got dealyed... and now time has come to post it.... Here is my version of Rasam powder....

Corriander Seeds (Dhaniya) - 1 Cup
Red Chili - 1/4 Cup
Toor Dhal - 2 tbs
Channa Dhal - 2 tbsp
Pepper Corns - 1/4 Cup
Jeera / Cumin - 1/4 Cup
Fenugreek seeds - 1/2 tsp
Curry leaves - 1 sprig
Asafoedita - 1 tsp
Turmeric powder - 1 tbsp

How to Make:

1. Dry roast all the ingredients in  simmer for about 5-6 mins except asafoedita and turmeric powder. Allow it to cool.

2. Grind to fine powder along with asafoedita and turmeric powder.