quick diwali recipes Archives

Mini Mint Murukku – Triple M Murukku

November 4, 2018 by Suki 1 Comment

A perfect minty snack to have while sipping a cup of hot chai.

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.

Its a old post that I am updating to refresh.

Diwali is round the corner and I wanted to start making some snacks and sweets. I had a big list to make. Thought of making the savories on one day and sweets on another. I am not sure how many I am going to post here. But wanted to start posting with this one. Diwali or deepavali is known as festival of lights and is usually around autumn every year. The festival preparations usually extend over more than 5 days. And the main diwali night coincides with the darkest new moon light, karthiga. It is believed that on this day Rama returned to his people after 14 years of exile during which he fought and won a battle against the demons and the demon king, Ravana. People celebrate this day by lighting candles for his victory over evil (darkness). Some link it with the celebration of Lakshmi, the goddess of wealth and prosperity. The five day festival begins on the day lakhmi was born during the war between the forces of good and forces of evil. That’s a lot of information lets go to the fun part! Recipe time 🙂

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: Avoid ghee/butter if vegan 🙂 otherwise its a vegan snack.

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

Mini Mint Murukku – Triple M Murukku

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 30

Ingredients

Rice flour/ Idiyappam flour – 1 cup
Almonds – 5 (optional)
Mint – 10 leaves
Garlic – 2
Red chilli powder – 1 tsp
Sesame seeds – 1.5 tsp
Salt – as needed
Ghee/Melted butter – 1 tsp (optional)
Oil – for deep frying

Instructions

Grind mint leaves,almond and garlic with little water, smoothly.
Take a mixing bowl, mix the rice flour, salt, gram flour, asafetida, sesame seeds, ghee and blended mint leaves paste to it.
Add enough water little by little and make a smooth dough without any cracks. Make sure it is not sticky either.
Take a clover shaped plate or a single holed star in the murruku press. Fill the press with dough.
Press it and make into circular shape or small coils like below. I always grease a plate and make murukku first in that and drop them in oil. This will help to make a ncie shaped ones.
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.
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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Almond Butter Murukku – Indian snacks

October 25, 2016 by Suki 2 Comments

Quick, 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.

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 🙂

Almond Butter Murukku - Indian snacks

Author: Suganya Hariharan

Recipe type: Appetizer,snacks

Cuisine: Indian

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

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

Heat oil for deep-frying in a pan.
Soak almonds in water and blend almonds in a smooth paste
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.
Fix the Murukku achu (mould) into the murukku press. Add a portion of dough in the murukku press and close it.
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.
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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Motichur ladoo/ Mothi laddu

November 5, 2015 by Suki 1 Comment

Traditional Diwali sweet made from chickpea flour droplets and soaked in sugar syrup. Perfect thing ever for an After Dinner Bite-Sized sweet!

Before you guys ask, I am going to tell you I did not use much colour, I used a pinch of orange color( actually not even a pinch), thatsy it is bright orange. I believe color is not important 😉 Its the taste. Right? 🙂 I wanted to gift these to few friends so did not want to feed them with unhelathy orange color 🙂 so that is the reason for this color. :)Ladoos refers to anything round and sweet and we make a lot of ladoos. I already have some on my blog like carrot coconut ladoo, rava ladoo, coconut ladoo and there are so many more. These ladoos are quick and delicious. Whenever someone goes to India, I ask them to buy motichur ladoo 🙂 I love them! So this time I wanted to make it myself for Diwali. This time I made few snacks like kamarkat/coconut jaggery balls, motichoor ladoo, ring murukku, ragi oats murukku and mini mint murukku. Nice, right?. This ladoo is made with besan flour (Tiny drops of chickpea flour are deep fried) and dipped in sugar syrup to make round balls. They are made as boondi (round shaped droplets) first and then dropped in sugar syrup, blended and then made into round balls. The normal boondi ladoo are made using water instead this moitichoor ladoo is made using milk. And Boondi ladoo , the size of the boondi is large and in moti choor it is very tiny. I did not have the perfect ladle with the tiny perforated one, so I used normal ones but pulsed a bit. I have made some tips to make these ladoos perfect.

Tips to make perfect ladoo

Sugar syrup should have single thread consistency, if you touch it, it should
Sieve the besan flour before use and also get the course variety of besan flour.
Do sieve the besan flour before use.
Make the batter not very thick or not very watery. It should be in the consistency of bajji or little watery than pancake.
Do not fry the ladoo crispy, you don’t want crispy ladoo.
Try avoiding adding more color to the ladoo, food colors are not good for health.
If you use tiny whole ladle, you don’t have to pulse it, but I used normal, so pulsed it.
Do not blend the ladoo much; you should still feel the texture of ladoos.

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: Avoid ghee/butter if vegan 🙂 otherwise its a vegan snack.

You can store them for 3-5 days in an air tight container and enjoy 🙂

5.0 from 1 reviews

Motichur ladoo/ Mothi laddu

Author: Suganya Hariharan

Recipe type: Dessert

Cuisine: Indian

Prep time: 5 mins

Cook time: 50 mins

Total time: 55 mins

Serves: 12

Ingredients

Besan flour/ Kadalai maavu – 1.5 cups
Rava – 1 tbsp, fine powder
Baking soda – a pinch
Sugar – 1 ¼ cup
Orange food color – 1 tsp
Saffron – few strands
Almonds
Pistachios
Rose water - 1tsp
Milk – 2 tbsp
Cardamom powder – a pinch
Ghee – 2 tbsp
Oil – for deep frying

Instructions

In a bowl, combine the besan, rava, baking soda, orange food color, and milk. Mix well, and then add the water to get the desired consistency. The batter should be not too tight or too runny. Set aside.
For the sugar syrup, add 1 ¼ cup sugar, saffron and 2 cups of water to a pan and allow boiling. Keep stirring every few minutes until it reaches one string consistency. (one string consistency, if the syrup between your index finger and thumb stretches to form a string).
Add rose water and cardamom powder at this stage. Keep aside.
Now heat oil on other side in medium flame, start making boondis by pouring a ladle full of boondi batter on a perforated ladle and press it into hot oil.
Please make sure that fried boondies are not very crispy. And have them on paper towels.
Add them to sugar syrup and mix it well to coat the boondis. Add a tbsp. of ghee to it before mixing. It takes around 20 mins to absorb the syrup.
Then pulse them quickly. Do not blend them because you still want the texture. Just give 3-5 quick pulses.
Add the chopped almonds and pistachios and combine well. Apply some ghee/oil on your palm ( I did not, the oil was more than enough) and shape into round ladoos.
Make round balls when they are little hot, not when they are totally cold & dry.