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View Full Version : Kaaram(காரம்) : Murukku Variaties



sWEEtmICHe
02-28-2004, 10:44 AM
Assured for Trying - நீங்கள் இதை முயற்சி செய்யலாம்.

Different Types Of MURUKKUS >sWEEtmICHe<

MIXTURE (Snacks) ::.

Ingredients :
Puffed Rice - 1 cup
Split Gram - 1/4 cup
Fried Peanuts - 1 cup
Salt - 1/2 tsp
Cashew pieces - 1 tbsp
Curry Leaves - 2 sticks
Chilly Powder - 1 tsp

Savories:
Omapodi - 1 cup
Thenkole - 1/2 cup
Mullu Murukku - 1/2 cup
Maida Chips - 1/2 cup
Boondi - 1 cup

For Maida Chips:
Maida - 1/2 cup
Butter - 1 tsp
Sugar - 2 tsp
Salt - 1/4 tsp

Method :

To prepare maida chips:

Beat the maida with the butter, salt and sugar into a smooth mix. Add water little by little and knead into a soft thick dough. Over a dusted rolling board, roll out the maida dough into one or 2 puris of medium thickness.

Cut these puris into diamond shaped pieces and deep fry these in hot oil until light brown and crisp. Remove the excess oil and add with the other ingredients for "mixture".

To Proceed :

Fry the puffed rice in hot oil and drain the oil completely. Fry the cashew pieces and curry leaves in the oil, drain and add to to the puffed rice. In a large vessel, add all the savouries along with the other ingredients.

Sprinkle the salt and chilly powder and stir to mix well. Store in an airtight container. Before serving shake up the container gently for an uniform taste.
THATTAI

Ingredients :

Rice Flour - 1 1/2 cups
Urad Flour - 2 tsp
Channa Dhal - 2 tsp
Salt - 1 tsp
Grated Coconut - 1/4 cup
Sesame seeds - 1/2 tsp
Butter or Ghee - 1 tbsp
Asafetida - a pinch
Oil - to deep fry


Method :

Soak the channa dhal in warm water for at least an hour prior to preparation. Then, add this to the rice flour, urad flour, coconut, sesame, butter / ghee, salt and asafetida. Mix water little by little and knead into a thick dough. Cover with a damp clean cloth and set aside for 1/2 hour.

Knead uniformly once again to avoid lumps. Take a small ball sized amount of the dough. Over a greased plate or a plastic sheet (or an aluminum foil), flatten out this dough into a thin uniform "thattai". Heat up the hot and deep fry 3 or 4 thattais at a time.

You can prepare the next batch of thattais as the current batch is being deep fried. Remove when golden brown and crisp. Knead the remaining dough once in a while to mix uniformly and also to prevent it from being dry.

Tips :
Fry the thattais only till they are half done. At the end, fry all the thattais together until crisp. This way all the thattais will be uniformly crisp.


THENKUZHAL

Ingredients :
Rice - 2 cups
Urad Dhal - 1/2 cup
Salt - 1 tsp
Ghee or Butter - 2 tbsp
Cumin Seeds - 1/2 tsp
Asafetida - 1/4 tsp
Oil - to deep fry


Method :

Powder the rice and dhal separately into a fine flour. Sieve them and mix with the salt, cumin, butter / ghee and asafetida.

Add water little by little and knead into a thick dough. Fill a small quantity of the dough in a press ("Ural" or "Kuzhal") and use a "Thenkole" mould ("Achu") - the one with 3 or 5 holes. Heat up oil in a deep kadai and when it is hot, press the dough through the mould in circular motion over the hot oil.

Deep fry until light brown and crisp. Drain off the excess oil using paper towels or tissues. Work on the entire dough in the same way to prepare the thenkuzhals.


Kai Murukku

Ingredients :
Rice - 2 cups Urad Dhal - 1/3 cup
Butter - 3 tbsp Salt - 1 tsp
White Sesame Seeds - 1 tsp (or)
Cumin Seeds - 1 tsp
Oil - to deep fry

Procedure :
Clean and wash the rice 2 or 3 times and decant it. Let it dry over a clean cloth for 1/2 hour. Fry the urad dhal without adding any oil or ghee. While the same vessel is still warm, simply stir the rice in it for a minute. Powder the rice and dhal separately and sieve to remove the larger particles. Combine the fine flours and add the butter, salt and sesame (or cumin) seeds. Add water little by little and knead well into a soft thick dough. Set aside for 1/2 hour.
The dough should not stick to the fingers when touched. Knead the dough once again and take a small ball sized amount of the dough. Over a greased sheet or greased reverse side of a plate, twist the dough between the fore-finger and thumb into a continuous spiral (about 2 or 3 rounds). Heat up the oil in a kadai and when it is very hot, place one or 2 of the twisted murukkus in it and deep fry until light brown and crispy inside. Drain off the excess oil using a paper towel or tissue. Work on the dough in batches and knead the remaining dough slightly once in a while. As a batch is frying in oil, you may prepare the next batch by twisting out the dough. Store the fried murukkus (when not warm) in airtight containers.

Alternative :
As many of us find it difficult to twist out the murukku (it does come with experience - ), you may want to use the murukku mould. If this is not available, try using a single star mould in the regular press ("Ural or Kuzhal"). Fill small amounts of the dough in the press and through the mould press out murukkus in the greased sheet or plate. Deep fry these as said earlier.
Tip :
You may apply some coconut oil over your palm and fingers while rolling the seedai. By doing this, the dough will not stick to the hand and also the seedai will be fragrant and more tasty.

Metti Murukku

Ingredients :
Rice flour - 2 cups Maida - 1/2 cup
Rava - 1 tbsp Grated Coconut - 1 cup
Butter - 3 tbsp Sesame seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp Dry Red Chilly - 2
Salt - 1 tsp Oil - for Deep frying

Procedure :
Grind the coconut and chilly coarsely. Mix this paste with all the remaining ingredients and knead into a soft thick dough adding sufficient water. Grease the reverse side of a plate and use it to press the murukku. Fill up a press with small amount of the dough and using a single holed mould, press out into 2 or 3 concentric circles / spiral. Heat up the oil in a deep kadai and when it is hot, fry 2 or 3 murukku together. Work on the entire dough in batches. Press into spirals and deep fry until crisp and golden brown in color. Drain off the excess oil using paper towels or tissues and store in airtight containers

Mullu Murukku (Manangombu)


Ingredients :
Rice - 1 1/2 cups Gram Dhal - 3/4 cup
Channa Dhal - 3/4 cup Salt - 1 tsp
Butter - 3 tbsp Oil - to deep fry

Procedure :
Mix the rice and dhals and powder finely. Sieve to remove the larger pieces and obtain a fine flour. To this fine flour, add the butter and salt and mix well. Add some water and knead into a thick soft dough. Heat up the oil in a deep kadai and fill a small amount of the dough in the press ("Ural or Kuzhal"). Use a star shaped mould (1 or 3 stars). Press the dough through the mould over the hot oil. Deep fry over a medium flame until golden and crisp.
Alternative :
You may use the equal quantity of rice flour and gram flour, instead of powdering the rice and dhals. If interested, you may use split/roasted gram dhal ("pottu kadalai") instead of the channa dhal.
Tip :
You may use a single star mould and press out the dough as concentric circles / spirals. Grease the reverse side of a plate and press over that. Then heat up oil and deep fry 1 or 2 of these at a time. Reduce the heat / fire to low. Drain off the excess oil. This is an alternative procedure for preparing regular Murukku.

Ribbon Murukku

Type 1
Ingredients :
Rice - 1 1/2 cups Channa Dhal - 3/4 cup
Urad Dhal - 3/4 cup Salt - 1 tsp
Chilly Powder - 1/2 tbsp Butter - 3 tbsp
Oil - to deep fry

Procedure :
Fry the dhals in a dry kadai without adding any oil. Mix with the rice and dry grind into a fine powder. Sieve to remove the larger particles. To this fine, sieved powder, add the butter, salt and chilly powder. Add water little by little and knead into a soft thick dough. Heat up the oil in a deep kadai. Fill up the press ("Ural" or "Kuzhal") with some amount of the dough and use the mould with 1 or 2 slots. Press the dough through the mould over the hot oil and deep fry until light brown in color and crisp. Drain off the excess oil in paper towels or tissues. Continue to work on the dough in batches.
Alternative :
Instead of the chilly powder, you may grind 3 or 4 green chilies with a small piece of ginger (all cut into small pieces) into a fine paste. Mix this along with the other ingredients in place of the chilly powder.

Type 2
Ingredients :
Besan - 2 cups Rice Flour - 3/4 cup
Chilly Powder - 1 tsp Salt - 1 tsp
Ghee - 2 tbsp Oil - to deep fry

Procedure :
Mix all the above ingredients uniformly. Add water little by little and knead into a soft, thick dough. Heat up the oil in a deep kadai. Fill up the press ("Ural" or "Kuzhal") with some amount of the dough and use the mould with 1 or 2 slots. Press the dough through the mould over the hot oil and deep fry until light brown in color and crisp. Drain off the excess oil in paper towels or tissues. Continue to work on the dough in batches.


Kara boondhi

Ingredients

Gram flour - 2 cups
Rice flour - 4 tablespoons
Chilli powder - 1 tablespoon
Asafetida powder - 2 tablespoons
Butter - 100 gm.
Curry leaves - a few
Cashew nuts - 15 - 20 nos.
Salt to taste
Oil for frying

Method:

Mix gram flour, rice flour, a pinch of salt and a little water. Pass it through the special boondhi strainer and deep fry in oil till it turns golden brown.

Take 1 tablespoon of oil, add the curry leaves, cashew nuts and fry for a minute. Add these as well as salt, asafetida powder, chilli powder to the kara boondhi and mix well. Store in an air-tight container. :P

cselva
03-01-2004, 02:45 PM
i LIKE MULU MURUKU SO I AM GOING TO TRY IT OUT THANX FOR THE RECIPE

sWEEtmICHe
03-01-2004, 02:52 PM
oops!!..no prl..parcel and send to sWEEtmICHe ..ok va! after trying!! http://www.tamilterra.com/forum/images/smiles/icon_smile.gif