INDIAN FOOD

RECIPES:-

• Murukku

Ingredients:


2 cups rice (chawal)


1/4 cup black gram split (urad dal)


1 tsp cumin seeds


1/4 tsp asafoetida


salt (namak) to taste


1/4 cup white butter


coconut (narial) oil for frying

How to make murukku:

Dry roast the rice in a warm frying pan without letting the color change. Wash and soak for about half an hour, drain and spread on a cotton cloth to absorb the excess moisture. Grind to a fine powder.


Broil the urad dal to light brown colour, cool and grind into a smooth powder.


Sieve both the flours together through a fine sieve.


Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds, make a firm dough with the sieved flour. Rub in the butter and knead with light hands to fully incorporate the butter.


To make the murukkus, grease your fingers and take a little dough. Roll them between your palm to a tubular form. Form this roll into circles, while twisting them along. Make two circles next to each other. Press the ends into the circle to secure. Make two batches at a time, cover with a wet cloth to prevent them from drying.


Heat oil and fry them in batches. Take them on a plate and gently slide them into the oil and fry on both sides till it becomes light golden brown and crisp.

Drain and let it cool before serving them. Store in a dry air-tight container.

•  RAVA DOSAI 

Ingredients:

2 cups semolina (sooji, rava)


1/2 cup rice (chawal) flour


1/2 cup buttermilk


1/4 tsp asafoetida


salt (namak) to taste


1 inch ginger (adrak)


4 green chillies


10-12 curry leaves (kari patta)


1/4 cup coconut (narial) (scraped)


12 cashewnuts


2 tblsp peppercorns


1 tsp cumin seeds


2 tblsp vegetable fat (ghee)


refined oil (tel) to fry

How to make rava dosai:

Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. Stand the batter for at least 6 hours.


Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits.


Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter.


Mix the chopped greens, coconut and cashew into the batter. Stir well.


Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava.


Pour a tablespoon oil around and on the dosa.


Cook till it is crisp and golden in color. Remove and serve hot.