September 23, 2016

Murukku with Oats

These Murukkus are very similar to the Benne Murukku recipe here. The only difference is that I replaced half the quantity roasted Gram with Instant oats. 

To be honest, I don't consider Oats to be a healthier alternative to othet grains but I did want to try how these Murukkus will turn out with the addition of Oats. The result was quite good. Roasted oats did add a nice nutty flavour to the Murukkus

I made these almost a month ago for Krishna Janmashtami  & I made yet another batch for Ganesh Chaturthi & they disappeared quite quickly

Oats Murukku

Kedar loves these kind of Munchies & since its his Birthday next week, I wanted to share a couple of his favourites 

You Will Need:
  • 1 cup Rice Flour
  • 1/4 cup Instant Oats
  • 1/4 cup Roasted Gram/Chuntney Dal
  • 2 tsp softened butter
  • 2 tsp hot oil
  • A pinch of Hing
  • 1/4 tsp cumin seeds
  • Salt as per taste
  • Oil to deep fry

How To:

Grind roasted gram into a fine powder. In a pan, dry roast Instant oats for about 2-3 minutes. let it cool and later grind into a fine powder

In a wide bowl, add all the ingredients except the 2 tsp oil

Now, Add water little at a time to make a stiff non sticky dough. Cover with a damp muslin cloth and set aside.  In a deep frying pan, heat oil. when the oil is hot, take out 2 teaspoons of oil & add it to the mixture & knead. 

Grease the Murukku press with oil. Attach the Single Star Murukku Mould. Take a little bit of the mixture & fill it inside the Murukku press, Check if the oil is hot enough for frying by dropping a bit of the dough in the pan, if the dough rises immediately then the oil is hot enough, If you feel that the oil is overheated, turn off the heat for a couple of minutes & reheat 

Once the Murukku Press is filled with the mixture, press it directly over the hot oil, in a circular manner. Do not over crowd the pan. Fry them over medium flame. Flip them at regular intervals for even frying, When the bubbles & the frying sound die down, the Murukkus would have turned golden in colour.

Remove with a slotted spoon & drain on a paper towel to remove excess oil. Allow them to cool completely & store in an air tight jar. They stay crisp & fresh upto a week 

September 16, 2016

Leftover Makeover: Korma Biryani

I love giving leftover food a makeover sometimes. Why? Because my family isn't too kicked about eating leftover food. I know a lot of people who create magic with leftover food. Like making Dal Paranthas with leftover Dal, Making fritters out of leftover Idlis. The list is going to be endless. 

So, We had some Vegetable Korma from previous night's dinner & no one can tell that this Biryani is made out of leftover Korma 


So, We had some Vegetable Korma from previous night's dinner & that's how this Biryani was made. I put this on the table in less than 30 minutes while I was on the phone with my mom. Yes, that's how easy it was.

You could practically convert any kind of gravy into a delicious one pot meal like this. You can also mix more than one gravy. No one will know, Shhh .. 

Korma Biryani

You Will Need:

  • 1 cup leftover Korma or any other curry - I used mixed Vegetable Korma
  • 1.5 cups Basmati Rice
  • 1 onion - sliced lengthwise
  • 1 tsp ginger-garlic paste
  • Half a cup of green peas
  • 4 green chilies - slit lengthwise
  • 2 tbsp fresh yogurt
  • 1 tsp Kasuri Methi
  • 1 tsp Kitchen King Masala
  • Salt as per taste
  • 1 tbsp Ghee
  • A handful of chopped Mint
  • Juice of half a lemon

How To:

Clean Basmati Rice under running water until the water runs clear. Drain & set aside for about 15 minutes

In a Pressure cooker, Heat Ghee. Add the green chilies & ginger garlic paste & fry for about 20 seconds. Add sliced onions & fry until the onions turn pink.

Now add the Korma/curry & about 1/4th cup of water & gently simmer until it comes to a boil. Add the yogurt, Green Peas , Kitchen King Masala and Kasuri Methi & give it a good mix. 

Add Basmati Rice & 1.5 cups of water. Add Salt as per taste & mix well

Close the lid & cook for 1 whistle. Allow the steam to release.

Set aside for it to cool down a bit, say about 20 minutes. Add lemon juice & chopped  mint & gently fluff with a fork

Serve with sliced cucumbers & Onion Raita