Other few recipes using buttermilk in our blog
Coconut Rice is a super tasty variety rice recipe using coconut. We make few different ways to make the coconut rice. already I have shared the regular coconut rice recipe here in our blog. please check the below link for the recipe.
But here to give additional twist , taste and flavour I have added urad dhal to the coconut rice which takes the regular coconut rice to next level. It makes the rice more healthy, tasty and flavourful.
Pine apple Kesari is such a easy scrumptious sweet. Mostly we make Keshri for sudden guest visits as it requires less time & ingredients. If we follow few tips, this is one of the very easy no fail recipe.
There are variety of Kesari we can prepare with rava(semolina), Vermicelli(semiya etc., We can give variety of flavours by adding fruits like pine apple, mango apple etc.,
Chandrakala and suryakala are a very popular sweet in thanjavore. The main ingredient for this sweet is khoya/kova. It is a very delicious and rich sweet as we have khoya as filling.
During my childhood I had this sweet many time during my visit to my aunt house which was in thanjavur.
In this recipe I have used home made khoya and the link to make khoya using milk powder is given below.
Deepavali one of the very important festival for us. We used to prepare variety of sweets and snacks for deepavali, out them this magizhampoo/magalampoo is one which we prepare with out fail every year along with thenkuzhal/thenthalai.
I have seen there are many variations and recipes to prepare this magizhampu murukku. In our house we use roasted moong flour along with coconut milk and little sugar for mild sweetness.
Few recipes which we prapare for diwali/deepavali are
Thenkuzhal, Magizhampoo, rava urundai, pasi paruppu urundai, kaju katli, coconut burfi, 1234 burfi etc.
Please check the recipes for these items in the below link.
DEEPAVALI/DIWALI RECIPE COLLECTIONS
Ok now coming to the recipe.
MAGIZHAMPOO
SOAKING TIME: - | PREPARATION TIME: 15 mins | COOKING TIME: 30 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SNACKS
CUISINE: SOUTH INDIAN
YIELDS: 15 MURUKKU
INGREDIENTS:
2 cup rice flour(Raw rice flour)
1/2 cup Moong dhal flour(roasted & ground)
1 tablespoon sugar
1/2 coconut
1 tablespoon butter
Salt as required(approx.1/2 teaspon)
oil to deep fry
water as required
VIDEO RECIPE LINK:
PREPARATION:
Wash the raw rice and then dry it completely.
Then grind into smooth powder in mixergrinder or in mill
Dry Roast the moong dhal till it starts changing the color or until the nice aroma starts to come.
Then cool the roasted dhal completely.
Grind into smooth powder in mixergrinder or in mill.
You can even grind the raw and roasted dhal together in mill while making in large quantity.
If you grind in mixergrinder, sieve the ground flour once to get the smooth powder.
METHOD:
Measure the required flour and take in abowl.
Extract milk from the coconut using warm water and keepit aside.
Mix the sugar in coconut milk and stir well till it dissolved completly.
Mix salt in little water and dtir till it gets dissolved fully.
Add the salt water and butter in the flour and mix well.
Then add coconut milk little by little and mix well.
After adding all the coconut milk, add required water additionally to knead a soft dough.
The dough should not be too soft or too tight.
Grease the murukku press with oil and then fill it with the prepared dough.
Take the required dough and roll it as cylindrical in shape for easy filling into the murukku press.
Cover the rest of the dough with wet cloth to avoid drying.
Grease the back of the ladle with oil and make murukku using the press on the ladle.
Heat oil in pan for deep frying the murukku.
Drop the prepared murukku one by one gently in oil.
Don’t over crowd the oil.
Flip in between and cook the murukku in medium flame.
Once the sizzling reduced atmost and the murukku becomes crisp , drain from the oil and take in a colander lined with tissue paper.
Prepare murukku in the same way with the rest of the dough .
Store the murukku in a air tight container after cooled down completely.
NOTES:
1. Rinse and dry the rice completely before grinding will give nice brigh murukku.
2.Dont roast the moong dhal into dark brown
3.Also dont add more butter , otherwise murukuu will break /dissolve in oil while frying.
4.Seiving the moong dhal flour and rice flour once to get smooth powder if grinding in mixie.
5.Keep the flame in medium while frying the murukku, otherwise it wont be cooked evenly till center.
6.Dont add more sugar, otherwise murukku colour will become dark brown.
7.Dissolve the salt in water and then add into the flour for even mixing.
8.If you are making in bulk you cna grind the raw rice and roasted dhal together in mill too.
9.Also dont knead and keep the dough for long time, while making in bulk, prepare the dough in batches to avoid drying out.
10.You can even cover the muruku dough with wet cloth to avoid drying out.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Then grind into smooth powder in mixer grinder or in mill
Dry Roast the moong dhal till it starts changing the color or until the nice aroma starts to come.
Then cool the roasted dhal completely.
Grind into smooth powder in mixergrinder or in mill.
You can even grind the raw and roasted dhal together in mill while making in large quantity.
If you grind in mixergrinder, sieve the ground flour once to get the smooth powder.
Measure the required flour and take in abowl.
Extract milk from the coconut using warm water and keep it aside.
Mix the sugar in coconut milk and stir well till it dissolved completly.
Mix salt in little water and stir till it gets dissolved fully.
Add the salt water and butter in the flour and mix well.
Then add coconut milk little by little and mix well.
After adding all the coconut milk, add required water additionally to knead a soft dough.
The dough should not be too soft or too tight.
Grease the murukku press with oil and then fill it with the prepared dough.
Take the required dough and roll it as cylindrical in shape for easy filling into the murukku press.
Cover the rest of the dough with wet cloth to avoid drying.
Grease the back of the ladle with oil and make murukku using the press on the ladle.
Heat oil in pan for deep frying the murukku.
Drop the prepared murukku one by one gently in oil.
Don’t over crowd the oil.
Flip in between and cook the murukku in medium flame.
Once the sizzling reduced atmost and the murukku becomes crisp , drain from the oil and take in a colander lined with tissue paper.
Prepare murukku in the same way with the rest of the dough .
Store the murukku in a air tight container after cooled down completely.
Do
try this recipe and please don’t forget to give your feedback in comments.
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Kootu is a very common dish in south Indian households. We make make koottu with various vegetables like pumpkin, cabbage, keerai, etc.,
Each koottu is unique in its taste and flavor. There are many ways in making kootu varies in the preparation methods or even in the ingredients used.
Mostly koottu will be having coconut in common.
