Viju's Kitchen

Curd Murrukku

• Rice flour-2 cup.
• Curd-1/2 cup.
• Urad dal flour-1 tsp.
• Chilli powder-1/2 tsp.
• Butter-1  tsp.
• Salt to taste.
• Oil for deep frying.

Method

1. Roast urad dal and make fine powder.
2. In a basin add all the above ingredients and mix with little water if required.
3. In a kadai heat oil and deep fry curd murrukus using murrukku mould.

1. Ingredients
2. Capsicum-4 to 5.
3. Paneer Grated-1 cup.
4. Onion-2.
5. Ginger(grated)-1/2 tsp.
6. Oil.
7. Coriander leaves.
8. Salt to taste.
9. Carrot grated-1/4 cup.
10. Chilli powder-1/4 tsp.

Method

• Chop onions.
• Wash and cut capsicum into half to form a bowl.
• Now in a kadai add oil and saute onions and ginger.
• Now add grated carrot and saute well.
• Add salt,paneer,chilli powder and mix it well.
• Add washed coriander and add it to the mixture.
• Now add the mixture to the capsicum bowl and fry it until the capsicum becomes soft.
• Serve hot with rotis or rice.

Ingredients

1. American sweet corn-1 cup.
2. Paneer grated-1 cup.
3. Garam Masala powder-1/2 tsp.
4. Red chilli powder-1 tsp.
5. Salt to taste.
6. Refined oil for deep frying.
7. Maida-1 cup.
8. Chopped coriander leaves.
9. Chopped mint leaves.

Method

• Add maida,salt and water.
• Mix it like chappathi dough.
• Keep this aside for half an hour.
• Add oil in a kadai and add sweet corn,salt,garam masala,chilli powder.
• Add grated paneer,chopped coriander leaves,mint leaves.Keep the inner filling aside.
• Now take the maida dough and spread like chappathi.
• Cut the circle into half.
• In a nonstick pan spread the semi circled part and slightly turn both the sides and take the each piece from nonstick pan.
• Now paste the semicircled part in center with water.A cone shape is formed.
• In the cone shaped maida flour fill the corn,paneer stuffing.
• Add water and stick the remaining part.
• Now heat oil in a kadai and deep fry each samosas.
• Corn paneer samosa is ready to serve.
• Serve hot with tomato sauce or mint chutney.

Ingredients

1. Avaraakai-100 gms.
2. Coconut grated-1 cup.
3. Mustard seeds-2 tsp.
4. Milk-1/2 cup.
5. Red chillies-4.
6. Salt to taste.
7. Refined oil-2 tsp.
8. Curry leaves.

Method

• Wash and boil Avaraakai.
• Grind coconut,mustard seeds,red chillies.
• Add salt and add above mentioned grinded masala.
• Let it boil for sometime and add milk.
• Add refined oil and add mustard seeds and curry leaves.

Ingredients

1. Urad dal-1 cup.
2. Green chillies-4.
3. Curry leaves.
4. Asafoetida-1 pinch.
5. Oil for deep frying.
6. Salt to taste.

Method

• Soak urad dal for two hours.
• To this add green chillies,curry leaves,hing,salt and grind them in a mixer without adding water.
• In a kadai add oil and deep fry the vadas.

Ingredients

1. Rice flour-2 cups.
2. Jaggery-2 cups.
3. Water-1 cup.
4. Oil for deep frying.
5. Cardamom-1 tsp.

Method

• The first and foremost and most important point about doing adhirsam is that it can’t be done instantly.
• Once you have done soaking the adhirsam flour at night then you can make them easily the next day.
• For doing athrisam flour at night:
• Take a thick bottomed kadai and add water and jaggery and bring to boil.
• Make very thick jaggery consistency by adding the above said jaggery with water.
• The string consistency should be very thick.
• If you drop a jaggery consistency in water it should make a thick ball.
• This is the correct step.
• Then turn off stove and to this add rice flour and cardamom powder.
• Keep it aside for whole night.
• Then take banana leaves and spread oil and do the adhirsam by spreading roundly and making a hole in center.
• Deep fry each athirsam in oil.

Ingredients

1. Gram dal-200gms.
2. Toor dal-100 gms.
3. Rice-200 gms.
4. Grated paneer-50 gms.
5. Tomato-1/2 kg.
6. Ginger=1/2 inch piece one.
7. Jeera-1/2 tsp.
8. Salt to taste.
9. Red chillies-10.
10. Refined oil for deep frying.

Method

• Soak gram dal,rice,toor dal for 2 to 4 hours.
• Then to the above add ginger,red chillies,washed and cut tomatoes and jeera.
• Together grind the above coarsely.
• Add salt accordingly.
• To the mixture add grated paneer and heat oil in a kadai.
• Deep fry all the above as pakodas.
• A very fine pakodas are ready for your evening snack.

Ingredients

1.Gram flour-2 cups.

2.Rice flour-200 gms.

3.Crushed pepper-2 spoon.

4.Salt to taste.

5.Oil for deep frying.

Method

• In a mixing bowl add rice flour,gram flour,salt,pepper and mix it well.
• Add water and mix like chappathi dough.
• In a kadai add oil and heat it well.
• Then in a holed plate rub the dough and it will fall in the oil as sev.
• Pepper kaara sev is ready to serve.

Ingredients

1.Small sambar onions-1/4 kg.

2. Basmati rice-1 cup.

3.Ginger garlic paste-2 tsp.

4.Bay leaf-2.

5.Salt to taste.

6.Coriander leaves.

7. Pudina leaves.

8.Oil.

9.Grated coconut-1 cup.

10.Cinnamon.

11.Cardamom.

12.Green chillies-5 to 7.

13.Channa or green peas-1/2 cup(WASHED AND SOAKED FOR THREE TO FOUR HRS)

Method

• Grind coconut and extract milk.
• Cut onions.
• In a cooker add oil and add bay leaf,cinnamon,cardamom and add small onions and fry it well.
• Then add green chillies.
• To this add ginger garlic paste.
• Then add cleaned and soaked channa or peas.
• To this add basmati rice and extracted coconut milk  and salt.
• Add coriander and pudina leaves and cover the lid of cooker.
• Small onion rice is ready to serve with any type of raita and chips.

Ingredients

1. Rice-1 cup.
2. Toor dal-1/4 cup.
3. Gram dal-100 gms.
4. Urad dal-25 gms.
5. Salt.
6. Small sambar onions-1/4 cup.
7. Oil for deep frying.
8. Coriander leaves.
9. Curry leaves.
10. Ginger a small piece.
11. Red chillies-7 to 10.
12. Coconut grated-1/4 cup.

Method

• Soak rice,gram dal,urad dal,toor dal in water for 3 hours.
• Grind them using red chillies,coconut grated,ginger without water.
• It shouldn’t be watery.
• It should be in semi solid state.
• Mix salt and coriander leaves,curry leaves.
• Peel the outer skin of onions.
• Cut them and mix with the above batter.
• Deep fry the thunnukku in oil.
• A superb evening snack is ready to serve with tomato sauce and chutney.