Potato Murukku-easy recipe




In kitchen tissue


Ingredients:

Rice flour - 2 cups
Asafoetida - 1/4 tsp
Cumin seeds - 1 & 1/2 tsp
Salt - As needed
Water - As needed

To Grind:
Potato - 1 no.
Butter - 1/4 cup
water - 2 tblsp



Method:
  • Cook potato,cool down,remove the skin and grind with softened butter and water to a smooth paste.Mix the rice flour,asafoetida,cumin and salt well.
  • Add the ground paste and required water,so that you get a non sticky dough.Keep covered at all the times.
  • Use the murukku press with the plate with three round hole or the star hole plate  

  • I usually grease 3-4 broad laddles and  press the murukku in the laddles 

While pressing- picture courtesy,Ajay!
           and just drop the made  murukkus in the hot oil. 

 This method is good for two reasons:i)to avoid the heat not to 
affect your hands when you press directly in oil and 

   ii) to make  (hold) good shapes of the murukku. 
   Heat oil in a heavy   bottomed pan,in between press 
   3-4 murukkus in the greased broad ladles.

  • When the oil is hot enough(if u add a pinch of dough it should rise immediately-do not let the oil fume at any point),drop the murukku one by one carefully. Put the fire in medium.
  • After the bubbles reduces(a minute or so) turn the murukkus(you can put the flame high at this point). Cook both sides till the bubbles and the cooking sound ceases.
  • Drain the murukkus in kitchen towels.
  • Repeat the process till end and transfer to an air tight container. Stays good for a month. Enjoy the crispy  murukkus.




Notes:
  • The dough has to be in a correct consistency,should not be sticky.
  • If the murukkus while you press gets broken,that means your dough needs more water,sprinkle more water and mix again.
  • If you make with more than two cups,prepare the dough in batches,or else if you make in bulk and keep the dough for long time,the murukkus will turn dark in colour as the time passes.
  • You can replace cumin with omam.
  • When you press the murukku,just press one layer in a spread manner,dont layer more as it will give you harder murukku and will take more time to cook. Make loose,single layered murukku.
  • Butter can replaced with vanaspati or oil.
-See more at: http://www.rakskitchen.net




Comments

Post a Comment

Popular posts from this blog

Image
Crunchy vegetable bread cutlets recipe Recipe type:   snacks Cuisine: I ndian Serves:  9 Servings I have shared quite a few  bread recipes  till now, primarily the  bread roll recipe  and  cheesy bread rolls recipe . This  veg bread cutlet recipe  follows the same procedure and ingredients. but in this recipe, the bread slices are mixed with vegetables rather than stuffing  inside the bread. These  crunchy vegetable bread cutlets  can also be used as patties and can be sandwiched between bread pav or burger pav. I personally prefer this way, but it tastes amazing by itself with  green chutney  or maggie  tomato ketchup . Ingredients: 4 bread slice, brown / white 2 potatoes, boiled & mashed ½ medium onion, finely chopped ½ capsicum, finely chopped 2 tbsp corn, boiled 1 green chilli, finely chopped 1 tsp ginger paste ¼ tsp turmeric / haldi ½ tsp kashmiri re...
Read more

Egg-less Omelette

Image
Recipe # 2  for NO-Egg Omelette :)           Ingredients Gram flour(Besan) - 1 cup Wheat flour - 1/2 cup Sour Curd( Khatta Dahi ) - 1 tbsp Grated Carrot - 1/4 cup Red Chili powder - 1/2 tsp Salt to taste. Method Mix all the ingredients in a bowl. Add water as required and make sure the mixture has  consistency similar to regular egg-omelette .  Heat a non-stick pan, brush some oil and spread the mixture. Cook on both the sides.  Serve this soft,spongy omelette with any chutney or dips or with Idly Milagaipodi.                                                     Happy Cooking!                  
Read more

Chettinad Chicken Rasam/Soup

Image
Chettinadu Kozhi (chicken)Rasam / Soup  is a spicy preparation to be served along steamed rice or as a soup for starter.I got this recipe from one of my favorite cooking show,its a spicy treat to the taste buds and a good remedy for the people who suffer from cold. The twist here is addition of dhal, which gives thick consistency and a different tasty flavour.                Ingredients: Chicken -1/4 kg( to get the juicy extract add  pieces near the neck ,Chicken liver / Kalleeral , or add bone pieces, avoid adding pieces with flesh  ) Tomatoes-3 All the below ingredients can  be added as per one's taste:  Heat oil in the pan,add red dry chilies saute slightly and keep it aside  Add coriander ,sauf,add cumin (Tip :add cumin less in number than sauf, say like if all ingredients are added by a spoon , cumin should be added by half a spoon), black pepper,dhal*,saute till it turns  brown. ...
Read more