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Almond Butter Murukku – Indian snacks

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buttermurukku-1Quick, super addictive and perfect snack to have while sipping a cup of hot chai.

I made this last year and saved in drafts. 🙂 Now posting it.

It is very easy to prepare and perfect for teatime snack. It is spicy and crunch and made with simple ingredients, just mix all ingredients, press it using murukku press and fry it. I have tried cashews many a times but I used almonds last time which tasted equally good and I felt its far more healthy.

buttermurukku-6

A crispy, crunchy, mouth melting murukku made with rice flour and spices. I usually make a lot of murrukus during diwali but these butter murukkus are something that I would make usually for home snacks :). Instead of buying store bought chips, I highly recommend these. I already have a murukku press, but it was not that good  and one of my friend gave me new one last week  I was so eager to make it with that

My other favorite Diwali sweets: Basundi, carrot ladoo,Gulab jamun, kala jamun, rice kheer, thaen mittai, rasgulla,coconut ladoo, coconut burfi, beetroot halwa aval payasam,rava ladoo, semiya kesari

My other favorite Diwali snacks : Spicy curry leaves seedai,cashew pakoda, karasev/ chickpea snacks, ribbon pakoda,Spicy curry leaves murukku, Ribbon pakoda, Uppu seedai

 Vegan note: Use vegan butter if vegan  .

You can store them for 2-3 weeks in an air tight container and enjoy 🙂


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Almond Butter Murukku - Indian snacks
Author: 
Recipe type: Appetizer,snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Rice flour/ Idiyappam flour – 1 cup
  • • Almonds – 5
  • • Gram flour (pottukadalai maavu) - 3 tsp
  • • Red chilli powder – ½ tsp
  • • Sesame seeds – 1.5 tsp
  • • Salt – as needed
  • • Ghee/Melted butter – 2 tsp (optional)
  • • Oil – for deep frying
Instructions
  1. Heat oil for deep-frying in a pan.
  2. Soak almonds in water and blend almonds in a smooth paste
  3. In a wide bowl, add all the ingredients. Add almond paste little by little to form soft stiff dough. Then add some water little by little.

  4. Fix the Murukku achu (mould) into the murukku press. Add a portion of dough in the murukku press and close it.

  5. When the oil is hot, in medium high heat, make a round layer in hot oil. Do not add more layers to form even cooking.

  6. When it turns into crispy golden brown color on one side and cook till the bubble ceases. Drain it in tissue paper, cool down completely and store in airtight container.
Notes
1. Make sure you fry them in hot oil. If you make it in low flame, the murukkus will drink up lot of oil.
2. You can store use store brought gram flour or use some pottukadalai and blend them.
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buttermurukku-4

Spicy Curry leaves seedai / Crunchy Lentil Nuggets

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Seedai-7Crispy curry leaves flavoured nuggets – A perfect snack to have while sipping a cup of hot chai.

Hello all , It’s Janmashtami/ Krishna Jayanthi on Saturday 5, September 2015. It’s the birthday of the Lord Krishna. I have a collection of festival recipes like uppu seedai, murukku, aval payasam, ladoos and so on, you could check it for more. But the main savory we do for this festival is the “Uppu seedai/sweet seedai”. I am going to uncover my own version of a revised “uppu seedai” recipe today here. I like savory more than sweet after coming to Canada. When it comes to seedai there are chances that it would burst out easily. I am not trying to scare you, but be careful when you do this. May be in older days they used to have lot of stones in the rice which made it burst. These days its loads better and also if you sieve it well, it should be very fine  I have made spicy curry leaves murukku before for last year Diwali and it was the best in the whole recipes I made. So, I wanted to share this with you all 🙂

Seedai-6

The correct way to do this recipe is to soak one cup of raw rice in water for two hours, dry them completely by placing on a cloth/paper and grind them. I used the ready-made rice flour instead. It was equally good. I have no complaints. Let me know someone if you get to know the reason why we need to do the former method.

Seedai-6

 

5.0 from 1 reviews
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Spicy Curry leaves seedai / Crunchy Lentil Nuggets
Author: 
Recipe type: snacks & appetizers
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Rice flour – 1 cup
  • • Urad dal – ¼ cup
  • • Sesame seeds – 1tbsp
  • • Ajwain – 1 tsp
  • • Jeera/Cumin – 1tsp
  • • Salt – as needed.( I used 1 tbsp)
  • • Ghee – 1 tbsp
  • • Grated Coconut – 2 tbsp
  • • Oil – to fry.

    To grind:
  • • Curry Leaves - 15
  • • Red chilli - 4
  • • Garlic - 3
  • • Ginger - 1 inch
Instructions
  1. Blend everything under to grind. And keep aside.
  2. Fry the urad dal for 2 – 3 mins. Grind the urad dal very finely. Mix rice flour and urad dal powder together, Sieve them twice.

  3. Mix the ajwain, coconut, jeera, ghee, blended curry leaves & red chilli mixture and salt to the flour mixture.
  4. Add water little by little to form soft dough but do not make it watery/sticky.

  5. Now comes the major step, hold a little dough part on your left hand on the fingers side like shown below. Take a tiny dough part, press them and release them by making anticlockwise directions on the right hand. And the first seedai dough is ready. It should not be hard or very soft. It should be in perfect texture.

  6. Make them all like the above step.
  7. Fry them in hot oil and take them out when it’s in golden color.
Notes
. Try to be careful when you put them in oil, it might easily burst. So, sieve it properly to avoid stones.
2. When you make the balls, make sure it’s not very hard or very soft. It will either break or it will be too hard.
3. Use unsalted butter instead of ghee or if you using ghee adjust your salt accordingly as ghee would have salt.
4. If you think the dough is too hard, add little ghee and water. Very little would be good.
5. Oil should be very hot, or else it will break.
6. Roast the urad dal just for few minutes, which should do the job.
7. Try to use whole urad dal for this recipe. I used the broken one’s, as I did not have the whole urad dal handy.
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ONION,CHILLI,POTATO BAJJI PAKODA/ VEG FRITTERS

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OnionBajji-7Tempting Finger food snack. It is a great snack for any day of the week, deep fried and quick to make! addictive combo! right?!

Today, June 21, 2015 is the Fathers day honouring fathers and celebrating fatherhood. To be frank, I really don’t know how these days like fathers day, valentines day, mothers day,siblings day and so on was discovered. And I really cant take these to my heart and celebrate. May be it is because I got to know these days only few years back and not from childhood. But what I believe is that I have very few people in my life who made me who I am now, and I really whole heartedly dedicate all my posts to them like my dad,mom, sister, boy friend and very few close friends.  And I couldn’t celebrate this fathers day with my dad, he is in India. So, I don’t find the point to celebrate it. It is not special if we are not surrounded by that person! I really want to spend the day with him when I heard that today is fathers day. But truly not practical. And also 😉 I am not sure if I can be expressive as I am now typing this. But thanks to my Relishthebite that I at least have the privilege to share my love somewhere. I am sure I miss my parents, but thanks to phone calls, facetime and skype for bridging the distance. And also dedicating to all DAD’s in this world!
OnionBajji-6
I surely have loads to talk about my dad, this post or even my whole website is not enough. But I just wanted to share few lines about him for now 😉 . To start with, I love the way he is there for my mom always. And in India, it is not like all men get to help wife or share the work. But my dad does always. He works hard at work, cooks, cleans the house, buys groceries, helps me with studies. He does every little thing he could do to help my mom. He is always been my Hero. I was very close to my dad up to an age, then somehow may be in my teenage I was close but not as I was when I was a kid. I would have hurt him many a times, I know I would be wrong mostly but I love him so much and I am sure he knows it!  He cooks really well, and wanted to start a restaurant. May be that was cultivated into my mind somewhere deeply and my boyfriend dig it and brought it into action 😀 ! My Dad always wanted me to be independent and hopefully I will follow that 🙂 dad, this post is for you!!!! I owe you more than this for sure ;)! here is a picture of me , mom , dad taken in september 2012 in Niagara! 🙂
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This is a simple post with a simple recipe. It takes only few minutes to do. But surely an important chapter of Indian cooking and surely a masterpiece. The batter has to be in right consistency. If you never got a chance to have them , do taste them. May be I would say it looks like vegetable tempura but with a spicy Indian touch 😉 and ofcourse more flavourful! I have done onion, bread, potato and Mirchi (big banana pepper) bajji here. You can follow the same for other vegetables and fry them.
The exterior is crunchy and interior is soft. There are so many veggies to try for these. Here is the list that I remember:
1. Onion
2. Plantain/Raw banana
3. Bottle gourd
4. Eggplant
5. Pumpkin
6. Cauliflower
7. Mirchi/ Big Banana chilli pepper
8. Bread
9. Paneer
10. Potato
You can do variations in these too by stuffing them and so on. My other snacks & appetizers recipes are here. I guess I said enough 🙂 Lets go to the recipe  now. 🙂
OnionBajji-4
 
4.0 from 1 reviews
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ONION,CHILLI,POTATO BAJJI PAKODA/ VEG FRITTERS
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 15 pieces
 
Ingredients
  • Gram flour - 2 cups
  • Red chilli powder - 1 tbsp
  • Rice flour - 1 cup
  • cumin seeds - ½ tsp
  • ajwain seeds/Carom seeds - 2 tsp
  • baking powder/baking soda- ¼ tsp
  • Asafoetida - ¼ tsp
  • Salt & water - as needed
  • Hot oil - 1 tbsp (optional)- to make it crispy
  • Oil - to deep fry.
  • Vegetables - Onion- 1, Potato -1, Mirchi big chilli banana - 2,
  • Bread - 1
Instructions
  1. Slice the onion and keep aside. Remove potato skin, and slice the potato thinly and dip in water to make it not oxidise. Keep it aside. Chop the ends of the bread, cut into your desired shape and keep them aside. Take big banana pepper, wash them, pat dry with kitchen towels, slit them each lengthwise but without completely split them into two. carefully scrap away the seeds with knife and keep the chilli big banana aside.

  2. In a mixing bowl, mix together gram flour, rice flour, red chilli powder, sodium bi carbonate, salt, asafoetida and hot oil (optional), ajwain. Add water little by little and mix well to a batter not thick or too thin.
  3. Mean while, heat enough oil in medium to high heat to fry the bajjis in a kadai/pan. Dip one by one the veggies like onion, chillies and drop carefully into hot oil. Cook until golden brown and crisp on each side for around 2 mins.
Notes
1. For chillies, the seeds should be totally removed.
2. Add water slowly, so you start from thick consistency to thin consistency. If you add more water, its hard to get back to the consistency you want. DIlute it slowly. Making thicker batter also removes the lumps.
3. Small bubbles are formed because of the soda to make it light.
4. Do not fry them when it is really hot. When you fry them at right temperature, it will be not be oily when you remove them from pan.
5. Do not fry when the oil is not hot, it will make your food greasy and the batter wont stick to the vegetables well.
6. Do not crowd the pan with vegetables, it will make the oil cold and the whole process is waste.
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These bajjis can be seved with any kind of chutney. Coconut,mint, tamarind or spicy chitney. Served with a cup of tea, these bajjis are the best snack. You will amaze your guest with these really hot bajjis!

 OnionBajji-9

Cashew Pakoda / Cashew Fritters

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CashewPakodaSpicy and Crunchy tea time Snack!

This is one of the rich and quick evening snacks. Nothing can beat enjoying hot pakodas/fritters in this chilly weather.

They serve as an excellent starter in most parties. There are various versions of this pakoda and also we can make these pakodas with onion, spinach, cabbage, cauliflower, broccoli and so on.

Anyone can make this, it is that easy and the secret lies in the mixing of the dough to correct consistency. You don’t want to make it thick or liquidy. Never make pakodas with loads of water, which will take a lot of oil. They have a crispy outside and crunchy inside. Adding little mint leaves will give that extra kick to the flavor. My friend Jothi gave me the idea to do this. I asked her some snack and sweet ideas and she gave me a lot of ideas 😉 You will see them as they come!

I have had them very few times in India. And this is my first time to make cashew pakodas. I usually make onion at home. My dad used to get me in India when I was doing my School. 🙂 He works till 2 pm on Saturdays, so when he gets back home he used to get me some snacks like bajji, sweet poli, masala poli, pakodas, vada, chips, halwa… 🙂 Love those days! Memories! We do not remember days, but we remember moments!!!

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Cashew Pakoda / Cashew Fritters
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cashew nuts – 20 nos
  • Besan flour – ½ cup
  • Rice flour – 1 tbsp
  • Mint Leaves – 1 tbsp, chopped finely
  • Coriander leaves - 1tbsp, chopped finely
  • Asafoetoda – 1 pinch
  • Red chilli powder – 1 tsp
  • Ginger garlic paste – ¼ tsp
  • Baking soda – a pinch
  • Warm oil – 1 tbsp
  • Curry leaves – 5, chopped
  • Salt – 1 tbsp
  • Oil for frying
Instructions
  1. Soak the half broken cashews in water for fifteen minutes.
  2. In a mixing bowl, add everything except cashews. Mix well. Add the cashews and combine it well.
  3. Now add water little by little. Actually sprinkle and make it soft dough. It should not be liquid form.
  4. Heat kadai with enough oil to fry.
  5. Take some dough in your hands and slowly drop the dough in small batches.
  6. Dry fry the pakodas till they are golden brown. Drain it by placing in a kitchen tissue.
  7. Store it in an airtight container and can have it for 7-10 days.
Notes
Adding hot oil to the mixture makes it crispy.
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CashewFrittersname2

Spicy Curry Leaves Murukku

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MurukkuNameCrispy curry leaves flavoured murukku/chakli – A perfect snack to have while sipping a cup of hot chai.

A crispy, crunchy, mouth melting murukku made with chickpea flour and spices. Of all the murukku recipes that I make, this spicy curry leaves murukku is the most loved by all when I make them for Deepavali. I already have a murukku press, but it was not that good 🙂 and one of my friend gave me new one last week 🙂 I was so eager to make it with that 😀

Murukku-3-2

I miss India more when I think about diwali or any festival for that matter. I used to enjoy the whole month when I was a kid 🙂 I don’t burst much crackers 😀 I was scared :D, but my mom used to make sweets and snacks the whole month. I used to help her a lot 😀 by eating them. ;). I used to give true comments of what she makes, so she used to give it to me first always 😉 and I always love snacks. 😀 My mom would take me and my sister to shopping J for diwali J. She used to get us special dresses, matching ornaments and we finish the day by going to dinner and coming back home. I loved it! Those days that dresses means a lot to us. Now, I buy my dress whenever I want. It’s no more special even on my birthday. That was the real fun birthdays or any occasions. Diwali night we used to clean home and some renovate homes too. We used to exchange gifts 😉 that’s the best part I say 😀

5.0 from 1 reviews
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Spicy Curry Leaves Murukku
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
Ingredients
  • Rice flour – 2 cups
  • Besan (Benjal Gram Flour) - 1cup
  • Red Chilli Powder - 2tsp
  • Pepper powder – ½ tsp
  • Asafetida – 2 pinches
  • Sesame seeds – 1 tsp
  • Melted Butter – 2 tbsp
  • Hot oil – 2 tbsp
  • Salt – To taste
  • Oil – For Deep Frying
    To grind:
  • Curry Leaves - 15
  • Red chilli - 4
  • Garlic - 3
  • Ginger - 1 inch
Instructions
  1. Blend everything under to grind. And keep aside.
  2. Heat oil for deep-frying in a pan.
  3. In a wide bowl, add all the ingredients and add the blended mixture. Add water little by little to form soft stiff dough.
  4. Fix the murukku achu (mould) into the murukku press. Add a portion of dough in the murukku press and close it. Press it and make a circular shape. I always grease some laddles and make murukku first in that then drop them in oil. This will help to make nice shaped ones.
  5. When the oil is hot, in medium high heat, drop the shaped murukku. Do not crowd the pan, it will make the oil temperature go down.
  6. When it turns into crispy golden brown color on one side and also when bubbles ceases, flip this carefully using the ladle to other side and cook till the bubble ceases. Drain it in tissue paper, cool down completely and store in airtight container.
Notes
1. Make sure you fry them in hot oil. If you make it in low flame, the murukkus will drink up lot of oil.
2. Always grease some laddles and make murukku first in that then drop them in oil. This will help to make nice shaped ones.
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MurukkuName2

Cauliflower Malligae/ Cauliflower Fry

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CauliflowermalligaeCauliflower malligae is a dish famous in Mangalore. The cauliflower is marinated in garlic mint coriander paste and deep-fried. It is a perfect appetizer. The renowned dish in India using cauliflower is gobi 65. It is a fried cauliflower dish where the cauliflower/gobi marinated in chilli powder and deep fried.I will post the recipe of that soon.  So, this cauliflower malligae recipe is something distinct and tasty.

I heard about this recipe on a cookery show, so just tweaked it here and there. It is a very quick, easy recipe. It’s too hard to resist without having them when frying. that’s the biggest problem 😉 when I drop the next set in oil, I keep munching the fried ones 🙂 . You will understand when you fry them. And you can have them as snack or for jeera rice.

The paste that we use here is fresh grinded paste. You can store it for 4-5 days. It can be served as chutneys for dosa,paniyaram. Can even be used to prepare biryani. Can be used for variety rice by just sautéing them and adding it to rice, it taste great.

You can replace this cauliflower with any vegetable for this paste. Try aloo( potato), broccoli, mushroom, babycorn. Everything will be extraordinary. Even simple onion would be great when marinated in this paste and fried.

It is kid friendly as its not spicy. You can spice up the recipe more/less by adding/reducing green chillies.

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CAULIFLOWER MALLIGAE / CAULIFLOWER
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cauliflower - 1 medium
  • Rice flour – ½ cup
  • Corn flour – 1 tbsp
  • Salt – as needed[b]To grind:Mint – ½ cup
  • Coriander – ½ cup
  • Green chillies - 6
  • Garlic – 5
  • Ginger – ½ inch
  • Cumin -1/2 tbsp
  • Curry leaves – 5-6
  • Garnish: curry leaves/ onion/ lemon
Instructions
  1. Wash and separate the cauliflower florets from cauliflower. Cut them bite size pieces. You don’t want it to be big chunks, as it’s hard to boil as we are just frying in oil and not boiling. Soak the cauliflower in hot water for 3 minutes to remove any insects.
  2. Grind all the ingredients under “to grind” in a blender to a smooth paste. Add 1 tbsp of water when blending. Don’t add more.
  3. Take a broad vessel; add the cauliflower, rice flour, corn flour, salt and the blended paste. Mix them well. Add water if needed. Set aside for 15 minutes.
  4. Heat oil in a pan, add the cauliflower batch by batch and fry them in a medium flame. You can fry them till they look crispy outside.
  5. Finally add the curry leaves in the oil and fry them.
  6. Garnish with curry leaves,onion and lemon.
Notes
1. You can increase/ decrease green chillies according to your spice level.
2. If you want it crispier, add more rice flour.
3. If you have grounded the paste watery, add more corn flour.
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Serve hot as a snack or as a side for jeera/ghee rice.

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