Skip to main content

Ribbon murukku

Ribbon murukku

Murukku dough

RIBBON MURUKKU

Crispy ribbons perfect match for evening coffee and tea time.

INGREDIENTS

BESAN - 1 CUP
RICE FLOUR - 1 CUP
OIL FOR FRYING
SALT TO TASTE
ASAFOETIDA - 1/3 TSP
RED CHILLI POWDER - 1/2 TSP
KHUS KHUS / SESAME SEEDS - 1 TSP

Method

Sieve the rice flour and chickpea flour using a fine sieve. Add the spices (salt, red chilli powder, asafoetida, khus khus or sesame seeds) and mix the dry ingredients thoroughly.

Now add a ladle of warm oil and spread it evenly throughout the dry flour mixture without lumps.This step is crucial since it helps in making the murukku crisp during the frying process.
Mix the dough with lukewarm water to a soft consistency, it should hold its shape. 

Heat oil in a shallow pan to medium heat and add a tiny ball of the dough to it. If it floats to the top instantly, then your oil is ready for frying. 

Use a murukku press with a long slit for this shape, press out one batch at a time and fry ( keep medium flame) till light golden brown. 
Remove and store it in airtight container. It will easily stay for a week. Your murukku is now ready for use.
Labels:

Comments

Post a Comment

Popular posts from this blog

Garlic pepper rice

GARLIC PEPPER RICE Garlic combined with pepper a powerful immunity booster.....tasty way to good health!!! INGREDIENTS Boiled raw rice Garlic 4-5 full pods peeled Salt to taste Pepper 1 tsp Ghee for garnish Curry leaves for garnish Oil for sortey Heat oil in a Kadai add peeled garlic cloves and saute till golden brown, add curryleaves and some water to cook the garlic.when Garlic is softened add salt n pepper to taste.Mix hot rice with the Garlic masala and ur done.serve hot with a dollop of ghee . Browned garlic Garlic masala with salt n pepper Garlic pepper rice
Post a Comment
Read more

RASMALAI

  A decadent Bengali dessert..... rich, creamy melt in mouth softness.... treat your loved ones with homemade rasmalai!!!! Ingredients For Rabdi Milk(full cream) 1litre  Sugar 1/4cup Dry fruits(almonds, cashewnut, pista) 1/4cup Saffron strands soaked in warm milk  Cardamom powder 1tsp For panneer patties  Milk (full cream) 1litre  Sugar 3/4 cup Rose water 1/2tsp Vinegar/lemon juice Method  For rasmalai panneer patties  Homemade panneer  Homemade paneer is preferred,crumble and knead the paneer to a smooth creamy dough.Make small patties and cover with a moist cloth and keep aside. For sugar syrup add 3cups of water to 3/4 cup sugar and bring to boil in a pan,after sugar dissolves completely let it boil for another 10 mins. Panneer patties  Now add paneer patties to the sugar syrup( do shape the paneer once more in your palm  before dropping in sugar syrup so as to remove any cracks). Boil paneer  in sugar syrup over a medium flame f...
Post a Comment
Read more

Ridge gourd chutney

Ridge gourd chutney/Beerakai Pachadi Ridge gourd is a very versatile Vegetable.The entire vegetable can be used without any wastage.Its high water content,almost 80 % makes it ideal for weight loss .This Pachadi recipe is made with ridge gourd peels.The peels are good source of dietary fibre. Ingredients Ridge gourd peels 250gms Onion 2 Garlic 6 cloves (peeled) Salt to taste Red chilli powder 1tbsp Grated Coconut 1tbsp Curryleaves Mustard seeds 1 tsp Urad dal 1/2 tsp Asafoetida 1 pinch Oil 2 tbsp   Method Peel the ridge gourd skin,wash well and grind coarsely with onion,garlic,salt,red chilli powder and coconut. Heat oil in Pan temper oil with mustard seeds, Curry leaves,urad dal, asafoetida then add the ground paste to the pan and sorte in low to medium flame till the water evaporates and oil seperates, stirring occasionally.cooking time will take around 15-30 mins. This chutney can be stored for 2-3 days .It tastes good with rice and roti. Ridge gourd Ridge gourd chutney Masala...
Post a Comment
Read more

DIY Organic Blue Color 💙 from Butterfly pea flower

 You can make natural blue color at home using fresh or dried Aparajitha flower/Butterflypea flower.  Just boil the flowers in a glass of water for few mins. Strain and use . The blue  concoction has many medical benefits as well. It's a freak stress buster,antioxidants rich .
Post a Comment
Read more

OLAN

 Olan is a mild stew of pumpkin and black eyed beans,cooked in coconut milk .spices are mild just green chilli and ginger.olan recipe belongs to kerala cuisine,it's an essential part of their festivities. A special mention would be that my olan recipe was chosen as winning recipe in kerala International cuisine cooking competition 2021.It was an online competition where participants from across the globe participated.  Ingredients: Red/white pumpkin 1cup Fresh coconut milk 1cup coconut oil 1tbsp salt to taste  Boiled Karamani/blackeyed beans Green chilli 3 Crushed ginger 3inch piece Video Recipe link:
Post a Comment
Read more

Beets soup

  Beets soup Beets soup made with winter vegetables like beetroot, carrots  🥕 cozy warm soup for chilly winters are great ways to boost Immunity. Tasty homemade soups are perfect binging options ,filling and healthy!!! Ingredients: Beetroot  1 small Carrot 1 small Onion 1 small Bay leaf 1 Garlic 5 cloves  Butter 1 tbsp Salt to taste  Pepper powder 1tsp  Peppercorns 10nos. Tulsi/Basil leaves few (optional) Water as required  Coriander stem few  Method: Chop the veggies  Heat a pan, add butter ,when butter melts add garlic,bayleaf stir few minutes until raw smell goes. Add onion, sauté until pink. Add beetroot, carrot,coriander stems,Peppercorns sauté few mins. Add 2 glasses of hot water.cook with lid closed,until veggies are soft.Add Tulsi leaves now. Strain the veggies from the broth. Remove bayleaf, grind the soup mix finely. Strain the soup mix, add to a pan along with the broth. Adjust the consistency of the soup with water,add salt to ta...
Post a Comment
Read more

Idli with brinjal gosthu

 Idly with brinjal Gosthu Idly with brinjal gosthu is a delectable combo ,famous dish of chidambaram, TN Idlies Brinjal Gosthu Grilled Brinjal Ingredients for Gosthu Brinjal 500 gms Small onion 200 gms  Oil for sortey (prefer gingelly oil) Dhania powder 2tsp Red chilli powder 1/2 tsp Salt to taste Curryleaves, mustard seeds,urad dhal for tempering Tamarind juice 2tbsp Jaggery 1tsp Procedure Grill brinjal and remove skin and wash and collect the gojju (pulp),heat oil in a wok prefer gingelly oil add mustard seeds,urad dal ,curry leaves asafoetida for tempering ,sorte finely chopped onion when translucent add mashed grilled brinjal pulp and cook both for 10 mins in medium flame, when raw smell goes add tamarind juice , jaggery,salt,red chilli powder,dhania powder and sorte till oil seperates.your Gousthu is done relish with some hot steamed soft idlies.Goes well with all indian breakfast recipe
Post a Comment
Read more