Indian Cooking Challenge

The World is Flat…But I am Round….
muruku

Technically its still the 30th so here’s my entry to the ICC. Presenting to you the crispy rice and urad dal based favourite ‘Southie’ snack- Muruku. Although my family eats a whole lot of these, I’ve never ventured into making these circular savory snacks for the simple reason its just so much simpler to just hop into the store next door , buy and eat the. I do not stand corrected. I STILL feel they are quite complicated to make at home – am not gonna try powdering the rice at home again!! Whew! but the twirling out part was definitely fun and I got the hang of it pretty soon. The recipe was great but remember these are extremely addictive; M, my boys and I wolfed down the entire lot in one sitting!
Anyway without much ado here the recipe

Jantikalu or Muruku!

Preparation Time : 20 – 30 mins
Cooking Time : 20 – 30 mins
Makes : app 250 kg of Muruku
Cuisine: Andhra & Tamil Nadu

Utensils needed:
Muruku /Chakli Press.
Kadai

Ingredients Needed:

Raw Rice – 4 cups
Urad Dal – 1 cup
Water – app 1/2 cup or more

For Seasoning

Cumin seeds – 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing – 1/2 tsp
Salt to taste
Butter – 75 gms

Method

Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown. Allow it to cool.
If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal.

First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder.

In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.

Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.

Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough.

Heat a frying pan with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.

Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai.

Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.

This normally stays good for weeks, provided you forget about these which hardly happens!

Retro- All the Way……

pineapple upsidedowncake

Decided to go RETRO this week and bake what (for me) screams retro like no other- the Pineapple Upside Down Cake. I had earlier very successfully baked its mango namesake.
( it was praised with such superlatives that have not been bandied about since) and I decided to try out the original version this time. Although I didn’t have the cherries to adorn these beauties, they still turned out looking great (my below average photography skills don’t do it complete justice- in case you are wondering what I’m talking about!!) They tasted absolutely divine too!!!
arvind_swamy then
arvindswamynow
Also on that retro note I wanted to share with you this somewhat recent picture of Arvind Swamy(for those of you in the know). He had such charming and cute looks earlier and I was a big fan. The college where I did some studying (Stella Maris, Madras) was right next to his home and we would wait longingly for him to make his appearance in his balcony. What a transformation..

Ingredients

1/2 cup butter
1 cup dark brown sugar
16 oz can of pineapples
4 eggs, separated
grated rind of 1 lemon
pinch of salt
1/2 cup granulated sugar
3/4 cup plain flour
1 tsp baking powder

Preheat your oven to 180 C.

Melt the butter in an oven-proof cast-irom frying pan about 25 cm in diameter.Set aside 1 tbsp of this melted butter.

Add the brown sugar to the frying pan and stir until melted.

Place the pineapple slices on top in one layer.Set aside.

In a separate bowl whisk together the egg yolks, the remaining melted butter and the lemon rind until smooth. Beat the egg whites with salt until stiff using an electric mixer, and fold in the granulated sugar 2 tbsp at a time.

Fold in the egg yolk mixture.

Sift the flour and baking powder and fold this into the egg mixture in three batches. Spoon this batter over the set pineapples.

Bake until a toothpick inserted comes out clean..about 30 minutes.

While still hot place a serving tray on top of the pan bottom side up. Holding them together using oven gloves flip over.

pineapple upside down Cake

Serve hot or cold.

  • September 2009
    M T W T F S S
    « Aug   Oct »
     123456
    78910111213
    14151617181920
    21222324252627
    282930  
  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 52 other followers

Follow

Get every new post delivered to your Inbox.

Join 52 other followers