Appetite Treats: diwali

Puzhungal Arisi Murukku - Deep fried rice sticks made with parboiled rice | A Diwali recipe

Puzhungal arisi murukku is another variety of murruku that is made with parboiled rice/ idly rice. This is one of the traditional method of making murukku in those days. When i was little, i still remember my mom would wake up very early, grind the rice and make murukku in large quantity.

Not only during diwali, there will always be murukku at home any time of the year.

The process of soaking and grinding the idly rice along with red chillies and garlic, gives a nice flavor and texture to the murukku when compared to making murukku with store brought rice flour.

Try this traditional method of making murukku for this diwali, now lets move on to the recipe,

PUZHUNGAL ARISI MURUKKU

By Sathya Sankar

Ingredients

1/2 kilograms Idly rice/ parboiled rice/ Puzhungal arisi
1/4 kilograms fried gram dal flour/pottukadalai flour, sifted
7-10 red chillies
7-10 cloves of garlic, peeled
2 tablespoon sesame seeds
2 teaspoon ajwain/omam/jeera
salt, to taste
oil for deep frying

Method

Wash and soak the rice for 4 hours. In a separate bowl, soak the redchillies.
Using a wet grinder/ mixer grinder grind the rice along with red chillies and garlic, adding a little water to a very smooth batter. The batter should have the consistency like idly batter and not too watery.
Now add the sifted fried gram dal flour, ajwain, sesame seeds, salt and mix well to form a smooth dough.
Heat oil in a heavy bottomed pan, the oil should be medium hot to fry the murukkus.
Grease a murukku press with desired plate and fill it with the dough.
Press the dough on to a greased plate or to the back of a flat laddle ( i used 4 idiyappam plates ) and drop the it into the hot oil.
Fry the murukkus until they are golden and completely cooked.Drain them on to a paper towel.
Repeat the same process until you have fried all the murukkus.
Store them in an air tight container and enjoy.

Notes

I have given the measurement for rice and fried gram dal flour in kg, it normally the ratio of 2:1. But if you measure the rice in cups, then the volume of fried gram dal flour in cups will be less than the mentioned amount. So keep that in mind when weighing the ingredients.

If you find the murukkus are a little on the crunchy side, add a pinch of baking soda to the dough and mix well. This will make the murukkus crispy.

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, by sathya

Dessert/sweets

Sweet Diamond Cuts | A Diwali Recipe

Sweet diamond cuts are one of the popular sweet made during diwali.

These diamond cuts are quite addictive and you can't stop with a few, so i always make them in large batches and store them.

Other than the process of the rolling the dough and cutting them into small diamonds[which is quite time consuming if you make in large batches], the process of making these is very simple.

There is also a savory version of this diamond cuts, which are equally addictive as the sweet ones.

Now let us see how to make this delicious sweet,

SWEET DIAMOND CUTS

By Sathya Sankar

Yeilds 4cups

Ingredients

2 cups All-purpose flour/Maida
1 teaspoon salt
1 egg, beaten [optional]
water, as needed to form the dough
I cup sugar
1/2 cup water
Oil, for deep frying

Method

Sift the all-purpose flour into a wide bowl, add the salt and egg and mix well.
Slowly add water little by little and knead a firm dough.
Divide equal balls of the dough and set aside.
Using a rolling pin and rolling board, roll the dough into a circle, as you would for chapatis. Using a sharp knife or a pizza cutter, cut the rolled dough into small diamonds.
Remove the diamonds form the rolling board and place it on a baking tray dusted with flour, so that the diamond won't stick together.
Repeat the process with the remaining dough and now your diamond are ready to be fried.
Heat oil in a heavy bottomed pan, once the oil is hot drop the diamonds gently into the oil.
Do not overcrowd the pan or else they will stick to each other.
Once the diamonds puff up and comes to the surface of the oil, gently move them around, wait till they are nice and golden and drain them onto a paper towel.
Once you have fried all the diamonds, its time to make the sugar syrup.
In a wide pan, add the sugar and water and mix until the sugar dissolves. Bring the syrup to a boil and check for one string consistency.
When you touch the sugar syrup between your thumb and index finger and stretch, a single thread should be formed and at this stage switch of the stove.
Drop the fried diamond into the sugar syrup and toss to coat well.
Let it cool down and store it in a airtight container.

Notes

Adding egg to the recipe makes the diamonds a little crispier , but it is totally optional.
Instead of adding the sugar syrup, powdered sugar can also be added to the fried diamonds.Keep in mind the diamonds should be warm for the powdered sugar to stick to it.
Oil should always be medium hot for frying the diamonds.

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, by sathya

Dessert/sweets

Ghee Mysore Pak | A Diwali Recipe

Ghee mysore pak is an easy and delicious sweet that could be made in no time. As the name suggests it is made with ghee, lots of ghee to be very specific, which gives this sweet a soft and creamy texture which literally melts-in your mouth.

When i was little, during diwlai days we used to get the mysore paks which are hard ones with a crunchy texture and i have always disliked them. There was a certain period when krishna sweets become talk of the town and everyone raved about their sweets and savories, especially the mysore pak. When i tasted their mysore pak for the first time, the soft texture with ghee oozing out made me fell in love with it instantly.

Recently i came to know that making a mysore pak closer to the one we get in krishna sweets was very easy and the secret ingredient was the ghee. I have made this several times now, and it always turns out perfect everytime.

Try this easy and delicious sweet for diwali and surprise your loved ones!

GHEE MYSORE PAK
By Sathya Sankar
Yeilds 15-18 pieces

Ingredients

1 cup besan / chickpea flour
1 cup sugar
1 & 1/2 cup ghee, melted
1/4 cup water

Method

Grease a square baking pan or a desired pan that you will be using to set the mysore pak and set aside.
In a heavy bottomed pan, roast the besan / chickpea flour until the raw smell disappears.
Transfer the besan to a bowl and add 1 cup of ghee, Using a whisk stir to combine without any lumps.
In another pot, add sugar and 1/4 cup water and bring to a boil, check for the sugar syrup to reach one string consistency.
Now slowly add the began-ghee mixture into the sugar syrup and stir gently to combine.
Keep stirring until the mixture well incorporated and the you see tiny bubbles inn the sides of the pan.
At this stage gradually add the remaining 1/2 cup ghee and keep stirring until all the ghee is absorbed.
At this stage you will see the mixture leaving the sides of the pan, switch off the flame and transfer the mixture to the greased pan.
Smooth the top with a spoon and let it set.
When its still warm and not completely set, using the knife to cut tinto desired shape. Let it cool completely.
Store in an airtight container and enjoy!

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, by sathya

diwali

RIBBON PAKODA / RIBBON MURUKKU | A DIWALI RECIPE

Ribbon Pakoda also known as Ola pakoda/Ottu pakoda/Ribbon muruku is another variety from the murrukku family. It has pretty much the same ingredients as in murukku but varies slightly in proportion.

As the name suggests the dough is squeezed in the shape of a ribbon with a nozzle specifically for making ribbon pakodas that comes with the murukku press .

There are certain sweets and savories that are a must during diwali and ribbon pakoda is one such item. When i was a kid i have seen them being made in large quantities and distributed among friends and families.It was such fun to watch all the sweets and snacks being made during the festivals.

RIBBON PAKODA
By Sathya Sankar
Yeilds 4cups

INGREDIENTS

2 cups rice flour ( idiyappam flour )

1 cup besan flour/chickpea flour/kadalia maavu

1/4 cup roasted gram dal flour/pottukadalai maavu

2 tablespoons hot oil

1 teaspoon asafetida

2 teaspoons ajwain/omam

2 teaspoons sesame seeds

1 tablespoon garlic paste (optional)

1 tablespoon red chili powder

salt to taste

oil, for deep frying

METHOD

In a wide bowl, sieve all the flours. Add in the asafetida, ajwain, sesame seeds, red chillies powder and salt, mix well to combine.

Add the garlic paste and hot oil, mix well to incorporate.

Add water little by little and make a soft dough, cover and set aside.

Heat oil in a heavy bottomed pan, the oil should be medium hot.

Check the oil by dropping a tiny ball of dough, if it rises to the top then the oil is ready.

Grease the murrukku press and fill it with the dough.

Squeeae the dough into the hot oil, do not overcrowd the pan.

Let it cook on one side and then turn it over and cook until it is crisp and golden and the oil seizes.

Drain on to paper towel and repeat with the remaining dough.

Once all the pakodas are fried, store them in an airtight container. It keep well for a week.

NOTES

Adding garlic paste is optional, but it gives a nice flavour to the ribbon pakoda.

While frying the ribbon pakoda the oil should be in correct temperature, if the oil is too hot the pakodas will turn golden on the outside and raw on the inside, if the oil is not hot enough then it will soak up oil and will not crisp up.

You can adjust the quantity of chillies powder to your liking.