Benne Murkh / Crispy Butter Murkh

Benne Murkh

Murkh is one of the crispy & tasty snack prepared within few minutes. This is one of the south indian recipe. It is available in sweet marts but preparing at home by your hands & sitting with family & enjoying it & receiving compliments from them matters a lot isn’t it? It is the best picnic snack.

Type: Snack

Serving: As desired

Preparation time: 10 minutes

Ingredients:

Rice Flour – 3 cups

Roasted Gram – 1 tablespoon

Dry Red Chili – 8 to 10 /(Chili Powder – 1 to 2 teaspoon)

White Sesame seeds – 1 teaspoon

Butter – 2 tablespoons

Salt to taste

Water

Oil for deep fry

Preparation Method:

Grind roasted gram & dry red chili into a fine powder mix it with rice flour, sesame seeds, butter, salt, 1 cup of water mix it & prepare a dough. Get the chakkali mould fix the star shaped plate & fill the dough in it. Heat the oil for deep fry & start pressing the mould fry the murkh till crisp take it out from the kadai.

Note: You can store it for 15 days in a air tight container.

You can use vanaspati instead of butter but butter is the best option.

Best served hot.

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Dum Aloo / Baby potato curry

Dum aloo

This recipe comes from the crown of India- Kashmir. It is a creamy, tasty well balanced spicy recipe to relish. It includes small potatoes which are marinated in the spices & creamy textured gravy. It is prepared in Amritsari, Bengali, Kashmiri styles. Traditionally it is cooked on dum & slow heat.

Type: Gravy

Serving: As desired

Preparation time: 45 minutes

Ingredients:

Baby Aloo – 20 to 25(As desired)

Apple Tomato – 2 Big size

Onions – 2 Big size

Thick Curd (yogurt) -1 cup

Cashew paste – 2 tablespoon

Oil (deep fry & tempering)

Cumin powder – 1teaspoon

Chili powder(Kashmiri mirchi powder) – 1tablespoon

Coriander powder – 2 tablespoon

Kasuri Methi – 2 teaspoons

Ginger & garlic paste – 2 teaspoons

Cream – 1 tablespoon

Salt to taste

Garam Masala powder (or whole garam masala)- 1teaspoon

Turmeric powder – ½ teaspoon

Cumin seeds – ½ teaspoon

Sugar a pinch

Preparation Method:

Tomato puree: Boil some water & add tomatoes. Boil till the skin is torn of tomatoes & turnoff the flame. Peel the skin & inner part of tomato. Take the firm part of tomato & grind it into a fine paste you can strain it if you want. Now tomato puree is ready.

Boil & peel the skin of baby potatoes poke it with a fork or tooth pick in between & deep fry it in the oil sprinkle some salt, chili powder, cumin powder, coriander powder on the fried potatoes keep it a side.    

Take a pan put some oil/ghee(2 tablespoon) put cumin seeds & whole garam masala(if you are using garam masala powder then dnt add it) one chopped onion sauté it till translucent then add ginger & garlic paste fry it till raw smell is rid, then add turmeric, chili, coriander powder. Pour tomato puree sauté it till the oil is seen on the top put aloo mix it for a while & add 2 tablespoon of curd, cashew paste salt to taste, garam masala powder, sugar mix it & close the lid & cook for 5 to 10 minutes on low flame lastly add onion chopped in ring shape & kasuri methi crushed from your palm close the lid for 2 more minutes garnish it with fresh crème.

Best served with rumali roti, chapathi, puri, rice, jeera rice, ghee rice so on.

Note: Instead of cashew paste you can add almond/ walnut paste as you prefer.

Don’t add coriander leaves for north indian recipe’s.

You can even use normal potatoes but baby potatoes gives good look & better taste.

Crushed garlic & ginger powder gives a bit different taste you can even try it.

  

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Akki Roti(Alasandi Kaalu)/Black Eyed Beans Rice Roti

Akki roti is one of my favourite roti whenever I feel to eat something that is filling is this recipe. In south India especially Karnataka the most leisurly enjoyed recipe is Akki Roti.     

Type: Roti

Serving: As desired

Preparation time: 30 minutes

Ingredients:

Rice Flour – 3 cups

Onion (finely chopped) –2

Green Chilies (finely chopped) – 8 to 10

Coriander leaves (finely chopped) – 1 cup

Soaked & boiled black eyed beans(preferably sprouted) – 1 cup

Hot Water (if required) -1/2 cup

Cumin Seeds -1 teaspoon

Grated Ginger – 1 inch

Curry leaves (finely chopped) – ½ cup

Oil – 3 to 4 tablespoons

Dill (finely chopped) – 1 cup

Salt to taste

Preparation Method:

Firstly soak the black eyed beans atleast for 6 hours then pressure cook it upto a whistle. It should be just cooked right not in a mashed form or else you can use fresh black eyed beans in boiled form. Take a bowl add all the above ingredients mix it prepare a soft dough  then make small parts from it pat it on a banana leaf or plastic sheet transfer it to the hot tava cook it from both the sides with spreading some oil on it & lid closed. It takes 5 to 8 minutes to cook it. It is a bit thicker than roti’s bigger than paratha size.  

Note: If you want only masala rice roti then skip the boiled beans;

You can make small puri’s & deep fry in oil;    

You can add any green leafy vegetables:

For extra taste you can add sesame seeds, roasted crushed peanut,grated coconut.

Sameway you can prepare ragi roti. For this just add ragi flour rather than rice flour.

Best served with butter, ghee, peanut chutney, coconut chutney, ridgeguord chutney chutney powders, with any gravy.

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Tomato Sambar

It is one of the tangy flavoured sambar prepared within few minutes. It can be considered as instant sambar.

Type: Curry

Serving: As desired

Preparation time: 10 minutes

Ingredients:

Tomato – 3 to 4

Grated coconut -1 tablespoon

Sambar Powder – 2 teaspoon

Oil – 1 tablespoon

Mustard Seeds -1 teaspoon

Curry Leaves – 10 leaves

Crushed Garlic – 4 to 5 pods

Chopped Onion - 1

Coriander Leaves – 2 to 3 sticks

Salt to taste

Water

Preparation Method:

Grind tomatoes & coconut into fine paste. Heat a pan put oil, mustard seeds, curry leaves, crushed garlic, onion fry till translucent then add grinded paste , sambar powder, salt & water.(The consistency should be medium thick)Boil it for 5 to 8 minutes till the raw smell is rid.

Best served with rice, idli, neer dosa.  

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Majjige Huli/ Curd & Vegetable Curry

This is one of the typical curry prepared in south india especially in Karnataka. It is a simple, healthy & mild spiced curry to relish. It is taken at the last of lunch course with plain rice. It helps in digestion.    

Type: Curry

Serving: As desired

Preparation time: 10 minutes

Ingredients:

Curd –100ml

Grated Coconut – 1 small cup

Green chili – 3 to 4

Roasted Gram – 2 tablespoon

Black Pepper corns – ½ teaspoon

Coriander Leaves – 2 to 3 sticks

Garlic pod – 4 to 5

Ginger – ¼ inch

Curry leaves -10 nos

Oil – 1 tablespoon

Onion – 1 Chopped

Mustard seeds – 1 teaspoon

Cucumber/ Raw papaya/ Ash Gourd /Chow chow/ Bottle Gourd (Cooked or steamed with green chili’s) – 1Big bowl

Salt to taste

Water

Preparation Method:

Grind coconut, steamed chili, roasted gram, black pepper corns, garlic, ginger, coriander leaves with little water into a fine paste. Heat a pan put oil, mustard seeds let it crackle, curry leaves, onion sauté it till translucent put the grinded mixture, cooked vegetable in it cook it till the raw smell is rid put the beaten curd in it & salt to taste boil it for couple of minutes & turnoff the flame.(Consistency should be medium thick)

Note: You can use fried ladies finger/ burnt & smashed brinjal it tastes well.    

Best served with papad, vada, crunchy salad, crispy salted snack, fried chili.  

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Spicy peanut/groundnut chutney

There are lots of varities of chutneys most oftenly coconut chutneys/mint chutney/ coriander chutney are prepared. Peanut chutney is one of the tasty, creamy & nutty flavoured chutney. Even kids like it.

Ingredients:  

Groundnut/peanut – 1 cup

Green/Red chili – 4 to 5

Pepper corn – 1 teaspoon                                                                                     

Onion (optional) -1 small

Tamarind – small piece

Coriander leaves – 2 sticks

Salt to taste

Water

Preparation Method:

Dry roast groundnuts in a pan remove the skin from it or else you can directly use it grind all the above ingredients with 3/4^th cup of water lastly add roughly chopped onion grind onion coarsely.

Note: You can store it for 4 to 5 days in fridge but without onion.

You can use it as spread.

Best served with dosa, idli, pulka,chapati, rice.

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Gol Guppa/Pani Puri

India is known for its food & chaats is one among it. Preparing of chaats at home is very easy. It is one of the street food.I love spicy chaats especially gol guppa. Eating chaats while it is raining makes me feel so happy.The ingredients may look too much but it is not, it just needs pre-preparation. Spices can be adjusted according to your taste.

Preparation time: 30 minutes

Ingredients for puri:

Bombay rava (Samolina) -1 cup

Maida(All purpose flour) – 1 cup

Salt to taste

Hot oil/Hot Vanaspati/Hot ghee – 1 tablespoon

Oil for deep fry

Water – ¾ cup

Preparation method  :

Mix all the above ingredients except oil for deep fry, knead it well forming a tight dough (the consistency of dough should be bit tougher than normal puri dough) Keep it aside for 30minutes. Make small balls from the dough press it into small round puri’s or prepare a plain chapati cut small sized puri’s with the help of a mould or sharpedge cup. Heat the oil for deep frying put the puri’s from side press on the top of it smoothly with a spatula fry the puri’s into crisp under low flame(Remember you are preparing gol guppa puri’s). Puri’s are also available in shops.You can store it in air tight container’s for 15 days.

Ingredients for Stuffing :

Black channa/White dry peas(Soaked for 6 hours & cooked) -1cup

Potato (cooked & smashed) – 2 numbers

Chaat masala – 1 teaspoon

Green chili – 2(finely chopped)

Chili powder – ½ teaspoon

Coriander powder – ½ teaspoon

Salt to taste

Finely chopped onion -1cup

Chopped Coriander leaves -1tablespoon

Lemon juice -2 teaspoon

Sev (small sized plain mixture)(Haldiram’s aloo bhujia) – 1cup

Preparation method:

Take a bowl put smashed potato, chili, chili powder, coriander powder, salt, chaat masala, lemon juice mix it well. All other ingredients are used as toppings.

Ingredients for Green chutney:

Coriander leaves – 1 cup

Mint leaves -1/2 cup

Green chili – 4 to 5

Kala namak -1 teaspoon

Garlic – 2 to 3 pods

Ginger – ½ inch

Lemon juice – 1teaspoon

Grind all the above ingredients in a grinder into fine paste 

Sweet chutney:

Tamarind paste – 1 tablespoon

Jaggery – ½ cup

Soft Dates paste - 10

Chili powder – 1pinch

Cumin powder -1/4 teaspoon

Method of preparation:

Heat a pan put jaggery add ¼ cup of water, grounded dates paste, tamarind paste mix it well cook it till you observe the glaze if required you can add some more water, add cumin & chili powder mix it & turn off the flame.

Ingredients for pani:

Boiled & cooled water – 1 liter

Kala Namak -3 teaspoon

Salt to taste if required

Green chutney

Tamarind paste -2 teaspoons

Preparation Method:

Put kala namak in to hot water let it mix well let it cool down. Now add all the above ingredients init mix it & strain it(Taste good when stored in mud pot/matka).You can use readymade jaljeera powder for its preparation.

Method of serving:

After above things are ready take the puri make a hole in the middle put smashed potato, black channa, onion, coriander, sweet/green chutney, sev & dip it or fill it with pani & eat it.  

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Spinach Chicken/ Palak Chicken

  

Type: Gravy

Serving: As desired

Preparation time: 30 minutes

Ingredients:

Spinach/Palak – 1big bunch (Blanched)

Chicken (Skin out) -300grams

Ginger & garlic paste – 2 teaspoon

Oil – 1 tablespoon

Onion (finely chopped) – 1 Big size

Chili powder – 1 to 2 teaspoon (As spicy as you want)

Coriander powder – 1 teaspoon

Sugar – A pinch

Salt to taste

Cashewnut paste/Walnut paste/Almond psate (these are optional,you can even skip it ) -1 tablespoon

Garam masala powder -1/2 teaspoon

Turmeric powder – A pinch

Lemon - 1

Water

Preparation Method:

Blanching Spinach: Clean spinach put it in boiling water let it boil for 1 minute take spinach out & put it in cold water. Grind it into a paste.

Cashew paste: Soak 10 to 15 cashewnuts in water/milk over a night or soak it in warm water for 30 minutes grind it in a mixer. Sameway you can soak walnut or almonds.

Heat a pan put oil in it then add onion fry it till light brown put chicken fry it for 2 minutes add ginger & garlic paste, turmeric powder & pinch of salt sauté it till liquid is evapourated  then add chili powder, coriander powder, salt to taste,1 small cup of water close the lid till chicken is cooked then add spinach puree,walnut paste sauté it for couple of minutes finally add garam masala powder & pinch of sugar mix it well & spinach chicken is ready to serve. Squeeze lemon juice on the top to enhance the flavours.

Note: You can add tomato puree if you desire

You can serve with butter/cream on the top

You can add fresh mint/coriander paste instead of spinach puree

Best served with roti, paratha, pulka, chapathi, dosa, pav, bread.

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Puliogare

It is one of the traditional recipe from Iyengar’s kitchen(Tamil Nadu).It is filled with tamarind & gingelly flavours. It can be easily prepared & can be stored for longer time. Best recipe for picnics & lunch box. In Indian temples most oftenly it is served as prasadam. It is one of the instant recipe that can be prepared with in few minutes.

Ingredients for powder:

Dry red chili – 10 to12 numbers

Coriander seeds – 1.5 tablespoons

Cumin seeds – 1 teaspoon

Pepper – 1/2 teaspoon

Oil – 1 teaspoon

Sesame seeds(White/black) – 2 teaspoon

Copra powder – 1tablespoon(optional)

Bengal gram(Channa) – 1 tablespoons

Black gram(Urad Dal) – 1 tablespoon

Preparation of powder :

Heat a pan put a spoon of oil roast all the above ingredients preferably separately so you can store it for longer time orelse its ok except copra grind it to a fine powder lastly add copra grind it again.

Ingredients for Tamarind paste:

Tamarind -1 cup

Water -  1 cup

Soak tamarind overnight in water squeeze it well & strain it with a strainer now tamarind paste is ready. OR

Soak tamarind in warm/hot water for 10 minutes squeeze it well & strain it.You can store it in the refrigerator for a week.

Cook tamarind in the cooker after cooling squeeze it & strain it, you can store this for 15 days in refrigerator.

Ingredients for Rice:

Plain cooked rice – 3 cups(not over cooked & each rice should be separable easily)

Gingelly oil/ Any oil -  1 cup

Jaggery – 1 tablespoon

Groundnut – 1 tablespoon

Channa – 1 teaspoon

Urad dal – 1 teaspoon

Tamarind paste – 2 to 3 tablespoon

Asafoetida – ½ teaspoon

Curry leaves – 10 to 15

Mustard seeds – 1 teaspoon

Turmeric powder – ½ teaspoon

Salt to taste

Preparation method:

Heat a pan put gingelly oil when it is hot fry groundnut,channa, urad dal crisp take it out keep it asideput mustard seed, asafetida, broken dry chili 2(optional),curry leaves, turmeric powder, tamarind paste, jaggery stir it till the oil rises to the top add salt puliogare powder stir it for a while turn off the flame.Finally add fried groundnuts,channa,urad dal. Mix the rice little by little if required you can add gingelly oil for good mixing.

Note: While cooking rice add some salt to taste.

For garnish you can add grated copra & dry roasted sesame seeds.

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Puran poli / Bele obbattu

Type: Sweet

Serving: 10 to 12 nos

Preparation time: 1 Hour

Ingredients:

All purpose flour(Maida) – 150 grams

Bombay rava(Samolina)  - 100 grams

Salt a pinch

Oil – 1 ½ cup

Ghee – ½ cup

Turmeric powder – ¼ teaspoon

Cinnamon powder – 1 teaspoon

Arhar dal/ toor dal – 100 grams

Water

Grated coconut – 1 cup

Refined Jaggery – 100 grams

Nutmeg powder- 2 pinch

Preparation Method:

Take a bowl put maida, rava, salt, 1½ cup of water, turmeric powder mix it prepare a soft dough finally add oil little by little mix it close a lid keep it aside for resting atleast for 1hour.

Soak dal for 30 minutes, place a vessel on the flame with water of ½ liter let it boil put soaked arhar dal turmeric powder a teaspoon of oil cook dal , till it is cooked exactly( i.e,dal should not be too much mashy it should be cracked in center).

After dal is cooked stain the water from it lower the flame put crushed jaggery in it mix it in between till jaggery is Completely melt, put grated coconut cook dal for 10 minutes. Lastly add cardamom powder & nutmeg powder turnoff the  flame. Let it cool then grind it in a mixer into a fine thick paste without adding anymore water. Adding extra water may spoil the stuffing consistency & also you cannot store it for a longer time.

Now take a banana leaf show it to the fire just to make it soft or plastic sheet grease it with oil, grease your hands, take a small amount of dough spread  it on the leaf without any hole in it make a small ball of stuffing fill it in the dough & pat the poli into round shape heat a pan place the poli on it roast it on both the sides with some ghee or oil serve it. Do the same with remaining stuff & dough.

Best served with ghee, coconut & poppy seeds kheer, warm milk, ripe mango pulp.   

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