Maida Butter Murukku

Maida Butter Murukku

Happy Diwali to all my friends and readers! 

Murukku is the perfect tea time snack, crunchy and savory. Murukku is often made for Diwali.In my house murukku is everyone's  favorite. This recipe is shared by my aunt Suma. It was my late grandmother's recipe. The best part of this recipe is that it is easy and can be made in a jiffy. It is made with maida and butter. With this recipe you can make 15-18 murukku. If you want a larger batch you can use half kg flour and 50 grams of butter. This is a crunchy and delicious murukku. Try this,you will surely love it.

Recipe source : My aunt Suma Padmanabhan

Ingredients
Maida/All purpose flour- 2 cups
Butter- 2 1/2 tbs
salt to taste
Sesame seeds- 1 tbs
Carom seeds/Aijwan- 1/8 tsp
Oil for frying

The first step is to steam the maida/all purpose flour. Place the flour in a thin cloth, tie into a small pouch and steam in a steamer/idli cooker for 5-7 minutes. Transfer this into a bowl and allow it to cool down.
When cool break the flour into small pieces with a spoon and sieve the flour to remove any lumps.
Into this add salt and room temperature butter. With a pasty blender or with your fingers rub it into the flour until the flour resembles course sand like mixture. (Do not add too much butter or it will crumble and will not retain shape when frying). Add sesame seeds and carom seeds and mix. Add water little at a time to make a smooth stiff  dough. Cover with a damp cloth and allow it to rest for 10 minutes.

Heat 2-3 cups of oil in a pan. Grease the inside of the murukku press. You can use the plain or star holed plate /mullu acchu. Fill the murukku press with the dough and press in circular motion into the oil or back of greased ladle. Drop carefully into the oil and fry in medium flame till it is slight golden. Drain into paper towels and allow it to cool. Fry murukku in batches.

You might also like,
Ellu Unda/Sesame Seeds Ladoo
Sweet Diamond Cuts
Chakka Vattal/Jack fruit Chips
Kappalandi Mittayi/Peanut Ladoo
Chegodilu
Aval Vilayichathu/Sweet Poha


Try this,
Hope you will all enjoy!

Cucumber, Tomato and Avocado Salad

When I'm grilling (lemon pepper) salmon for dinner, this has been my go to salad.  While salmon is grilling, I whip up this salad and dinner can be on the table in 15 minutes.  To top it off, it's healthy!

I've made this salad several times with different tomatoes I've gotten at the farmers market.  The fresh garden tomatoes are what makes this salad so good.  Tomato season is at it's end but when grocery store tomatoes will have to do, it's still a great healthy side salad.

I've only made this for my husband and I so I haven't followed the full recipe.  I just cut up enough ingredients for the two of us then drizzled with olive oil, squeeze of lemon juice, and sprinkled with some salt and pepper.  It's that easy!

 Ingredients:  
cucumber, avocado, tomato, red onion cilantro, lemon juice, olive oil, salt and pepper


Go here for the full recipe:  Natasha's Kitchen 

Karal Ularthiyathu/Mutton Liver Pepper Fry

Karal Ularthiyathu/Mutton Liver Pepper Fry

Spicy liver fry or masala tastes delicious.This recipe is liver/karal Ularthu, which is a kind of stir fry. The liver is cooked first and then stir fried with the masala.You can also make chicken or meat using the same recipe.Usually thin slices of coconut is added to the ularthu,but here I have used grated coconut.The star ingredients in this recipe is crushed chilly flakes  and pepper, which gives a nice spice kick. This goes well with rice and chapathi.



Ingredients

Goat liver  - 1/2 Kg
Shallots- 10-15
Ginger- 2  inch thick
Garlic-2-3
Grated coconut - 1/2 cup
(or thinly sliced coconut- 3 tbs)
Pepper powder-1/2 tsp
Turmeric powder- 1/2 tsp
Garam Masala - 1/2 tsp
Whole red chilly-5
(or according to spice tolerance)
Coriander powder- 1/2 tsp
Fennel seeds- 1/2 tsp
Curry leaves
Coconut oil
Salt to taste

Cut liver into small cubes. Rub with salt and turmeric powder and wash liver pieces thoroughly for at least three to four times. Drain out all the excess water and keep aside.

You can use a heavy bottom pan. Add liver, turmeric powder and pepper powder and 1/4 cup of water. Do not add too much water  as liver will start oozing out water. Add salt only when liver is almost cooked other wise it can make it tough. Continue cooking till soft and all the water evaporates.

In a mixer coarsely blend dry red chilly,shallots, ginger, garlic and a few curry leaves.

Heat oil in a pan and add curry leaves. Fry coconut and fennel seeds till it changes color. Next add the onion chilly mixture and saute till golden brown.Mix all the dry spice powders and fry till oil separates. Add the cooked liver and mix well till the masala is well coated.If it is too dry sprinkle little water.Saute for 3-4 minutes and switch off the flame. Serve with rice.

 

Try it,
Hope you will enjoy!

Forequarter Restaurant, Madison Wisconsin

I love going out for Sunday brunch after church and this place is my new favorite.  When I go out for breakfast food, I want something special, something different, something I wouldn't make at home.  Well, Forequarter met all my expectations for a perfect brunch!

Sitting outside on this beautiful Sunday morning sipping their spicy Bloody Mary was a great way to start out brunch.

Their menu changes a little bit everyday.  My husband and I decided to share as we wanted to try a few different dishes.  Since tomatoes are at their peak we started with sourdough toast with homemade ricotta, heirloom tomato and basil.  So simple but so delicious!

Oh my gosh, these potatoes were so good!  Crispy fried new potatoes dolloped with smoked pepper aioli and pickled mustard seeds.  

We were really glad we shared, the potatoes almost filled us up.  Almost, but we manage to have enough room for the main course.  This dish was exceptional in preparation and presentation!  The hanger steak was so tender, the poached eggs were perfectly cooked, and the pickled green tomato salsa was a tasty addition.

We left happy a so very full but worth every bite.

FOREQUARTER

708 1/4 E. Johnson Street

Madison, WI 53703

(608) 609-4717

Pandan Butter Mochi

Pandan Butter Mochi

Butter Mochi is a Hawaiian sweet snack/dessert, full of tropical flavors that you cannot resist.Butter mochi is the Hawaiian version of the Japanese sweet rice cake/mochi. This is a quick recipe with rice flour,coconut and butter. I added pandan paste and pistachios for extra flavor and color. The rice flour used in this recipe is Mochiko/sweet rice flour which you can find in any Asian grocery stores. In this recipe along with Mochiko I  added organic coconut flour which is optional. Butter mochi has a rich, chewy and buttery texture. Try this,you will surely love it.

Ingredients
Mochiko/Rice flour- 2 cups
Coconut flour- 1 1/2 cup
(above two combined or one box of mochiko- 16 oz)
Baking powder- 2 tsp
Sugar- 2 cups
Butter- 1 stick
Egg- 4
Milk- 2 cups
Coconut milk- 1 can/400 ml
Vanilla essence- 1 tsp
Pandan flavor paste- a few drops
Pistachios chopped- 3 tbs

Pre heat oven to 350 degree F.
In a large mixing bowl add melted butter and sugar and mix well.
Add egg and gently whisk till light and fluffy.
Mix pandan paste and vanilla essence and dump the rest of the ingredients along with milk and coconut milk. Mix to form a smooth batter.
Pour this into a 9 x 13 inch cake pan. Bake in 350 degree Fahrenheit for one hour.  Allow to cool in pan. When it cools down completely cut into slices and serve.

Try it,
Hope you will all enjoy!

Bread Vada

Bread Vada

Bread vada can be made with left over bread, it is an instant vada. It is a yummy tea time snack and can be made in a jiffy.This recipe is inspired from Mrs. Vahchef YouTube Channel. It is soft and spongy in the inside and crispy outside. It is mildly spiced and flavored with pearl onions,ginger and curry leaves. Try this, you will surely love it.

Ingredients
Bread slices- 8
Rava/Sooji- 3 tbs
Rice flour- 2 tbs
Chilly powder- 1/2 tsp (optional)
Asafoetida/Hing- a pinch
Yogurt -1/2 cup
Pearl Onions- 4-5
Ginger finely chopped- 1 inch thick
Curry leaves finely chopped- 1 spring
Green chilly  finely chopped- 3
salt to taste
Oil- 2 cup to fry
 

In a food processor pulse the bread till it becomes a course mixture. Transfer this into a bowl and add the rice flour,rava, salt, chilly powder and hing(asafoetida) and mix well.

Into this add the yogurt and mix. Adjust consistency by adding little water. Do not add too much water,just enough to moist the bread crumbs, so that it holds shape.

Add  chopped pearl onions,ginger, green chilly and curry leaves.


Drop a small portion of the vada mixture to check the oil. If it sizzles then the oil is ready to fry.

Take a small bowl of water and wet your hands first. Take a lemon sized portion of the bread mixture and shaped into a  ball and then press a finger in through the middle to  make a depression in the center.
Drop into hot oil and fry in medium flame till both sides turns golden brown. Drain and place on paper towels to take off the excess oil. Serve with chutney or ketchup.

Try this,
Hope you will all enjoy!

Kerala Beef Biryani

Kerala Beef Biryani

Biryani is a glorious one pot meal,satisfying and delicious. It is an exotic dish prepared and served on all festive occasions. The rice and meat is gently spiced and flavored with earthy spices. Biryani is a one pot meal, but not easy (of course there is a quicker pressure cooker version! ), as prepping and making a good biryani is time consuming. But once in a while I do crave for Biryani  as a weekend dinner. I have already shared a lot of Biryani recipes in this blog. Here's one more to the list- it is a Kerala style beef biryani. 


Ingredients
To cook rice
Kaima Rice- 3 cups
Ghee- 1 tsp
Fried onion- 2 tbs
Salt- to taste
Water- 6 cups
Cinnamon- 2 inch
clove- 4-5
Star Aniseed - 2
Green chilly -1
Chopped pineapple- 3 tbs
Mint leaves- a few

For the masala

Beef - 1 kg
Ghee- 3-4 tbs
Shallots- 1 cup
Green Chilly- 10
Ginger- 2 inch piece
Garlic pods- 8-10
Tomato-3 small
Carrot Cubed- 3/4 cup
Chopped coriander leaves and mint- 1 tbs
Turmeric powder- 1/2 tsp
Chilly powder- 1 tsp
Coriander powder- 2 tsp
Lemon juice- 1 tbs
Garam masala powder- Roast and make a fine powder of the following
(Fennel- 1 tsp,Cinnamon- 1 inch thick,Cardamon- 3,Black pepper- 1 tbs,Black cumin/ jeera- 1/2 tsp, Curry Jeera/cumin- 1/2 tsp,Cloves- 5-6,nutmeg- a small piece,Mace- 2-3)
salt to taste
Lemon- 1
oil


To make a paste
Coconut- 1/4 cup
Cashew nuts- 1/4 cup
Fennel seeds- 1/2 tsp

To Garnish
Onion thinly sliced- 4 medium
Cashew nuts- 10
Raisins- a hand full
saffron- a pinch
Ghee- 2 tsp
mint leaves
Coriander leaves
  

 Prepping for the biryani
1)Marinate the meat with chilly powder, coriander powder, salt and juice of half lemon. Set this aside for one hour.
2)Heat ghee and oil in a pan and fry raisins and cashew nuts till golden brown,drain and set aside.
3)Fry thinly sliced onions till crispy and golden brown. Drain and set aside . You can use this onions in three stages, cooking rice,masala and final garnish.
4)Make a fine paste of cashew nuts, coconut and fennel seeds.
5)Crush shallots,green chilly, garlic and ginger into a course paste.
6)Roast the spices listed under masala and make into a fine powder.
7)Chop mint and coriander leaves and set aside.

Cooking the rice

Wash and drain rice completely dry. Heat one tbs of ghee. Add the whole spices and saute. Next add green chilly, chopped pineapple and mint leaves and saute for a minute. Next add rice and 2 tbs of fried onion and stir fry gently for one minute. Add salt, and 6 cups of warm water and cook till the rice is 80% done.Squeeze half of a lemon over the rice and fluff the rice with fork.


To make the masala.
Heat oil in a pan and add the crushed onion, ginger,garlic and green chilly mixture. Saute for 5-6 minutes in medium flame till is golden brown. Add turmeric and tomatoes and cook till it is soft.Add the marinated meat,half of the fried onions and saute in low flame for five to six minutes.Add salt, coconut cashew paste and one cup of water. Pressure cook the meat till soft and tender ( 5-6 whistles). When it cools down remove the lid of the pressure cooker. There will be gravy at this stage. Add the powdered garam masala, some chopped coriander and mint and chopped carrot. Cook till the gravy thickens.


Layering the Biryani.
Use a heavy bottom pan. Add one tsp of ghee and spread a layer of the meat masala and then a second layer of rice. Add a portion of chopped mint and coriander, fried onion and a second layer of meat. Again add rice and spread chopped coriander leaves, fried onion and cashew nuts, raisins and pineapple. Add a pinch of cardamom powder a tsp of ghee on top. Cover and seal with a tight lid.Put it on very low flame for about 10 to 15. Serve with salad,pickle and papads.

You might also like,
Thalashery Chicken Biryani
Neychoru/Ghee Rice
Kerala Fish Biryani
Arabian Bukhari Rice
Middle Eastern Jeweled Palif
Persian Saffron Rice

Try this,
Hope you will all enjoy!