Crispy Thenkuzhal Murukku Recipe | Easy Diwali Snacks

 

Lets see the secret behind super crispy Thenkuzhal Murukku! This easy Chettinad recipe is perfect for Diwali and as an all-time savory, crunchy snack. Simple steps guaranteed!

 

Thenkuzhal Murukku is a very old Indian savory. This originated from Chettinad, Murkku has many variation like Kai Murukku which is made in hand, next variation is Thenkuzhal. It will be in spiral or coil shape, It is a light crispy murkku which elders people can also taste it. All time favourite chettinad 'edapalgaram' tea time snack on daily basis. Special snack in all marriage occassions in chettinad. It is also given as one among the Seeruvarisai Palagaram in Chettinad marriages. Seeruvarisai Thenkuzhal will be bigger in size. It can be stored in airtight container for 1 month.

 

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of  Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

Thenkuzhal Murukku | Easy Thenkuzhal Recipe | Diwali Snacks Recipe Cuisine: Chettinad |  Recipe Category: Snacks Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Yield : 25 Nos FLOUR - 4 CUPS SALT – TO TASTE OIL – ½ LT TO GRIND RAW RICE  – 800 GRAMS URID DAL – 300 GRAMS

METHOD OF PREPARATION

1. Dry roast urid dal till you get aroma.

2. Then mix it with raw rice and give it in a flour mill and grind it. Once the flour comes to room temperature then you can make thenkuzhal with the required flour.

3. Add water and salt and mix the flour finally add 1 tblspn oil and make it as a dove and divide as portions.

I have taken 2 cups of flour first and divided it as three portion.

After preparing the thenkuzhal with the three portion then again i have kneaded 2 cups of flour and prepared the thenkuzhal again

4. Drop one portion of the dove to the thenkuzhal kattai and close it

 

 

5. Then Squeeze it ( puliya vendum) at the back side of small plate or flat ladle.

Heat oil in a pan once the oil is heated check the temperature of oil with pinch of dove once it rises then in oil then it is in correct temperature now drop the thenkuzhal into the oil, (be careful while dropping it there are chance that oil drops on your hand). Please go closer to the pan add drop the thenkuzhal

 

6. Once you drop it in oil bubbles will be higher once it started cooking it float in oil then turn it to the other side 

 

 

 

 

7. Cook both the sides in golden yellow color.

8. Place the cooked thenkuzhal in hand and press it the cooked thenkuzhal will break into several pieces the inner ring will be like a nest. Once the thenkuzhal is cooled then store it in a airtight container. it can be stored for 1 month time

 

 

Note:

• If the Urid dal is roast till reddish color then the thenkuzhal will become red in color 
• If the Urid dal is not roasted well you will get the raw taste
• You have to drop the dove in thenkuzhal kattai till 3/4 

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Carrot Halwa without Ghee | Gajar Halwa Quick Recipe

 

Carrot halwa or gajar halwa also known as gajrela is most famous dessert in India and pakistan. Its believed to be originated from Punjab though the name "Halwa" comes from "Arabic" which means "Sweet". This dish was experimented in Punjab Cuisine when the pretty looking orange carrots started trending in Mugal India through trade with Dutch. Before 17th century the carrots used to be of purple, red and yellow color, native to Afghanistan.

Gajar Halwa is a traditional north indian sweet prepared on many special occasion. This lip smacking sweet has many variations in different regions like adding rose water, khoya or combining with beetroot and papaya. We love this recipe and prepare it often, now it has become much more special as its 50th recipe of this site. 


Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Carrot Halwa recipe,  Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

                                                 

Carrot Halwa Easy Method | Halwa Recipe without Ghee Recipe Cuisine: Tamil Nadu |  Recipe Category: Dessert Prep Time:  10 minutes    |  Cook time: 25 minutes     |  Serves: 4-5 TO GRIND CARROT GRATED – 3 CUP MILK – 2 ½ CUP SUGAR – 3/4 - 1 CUP SALT - A PINCH TEMPERING COOKING OIL/GHEE – 1 TBLSPN CARDAMOM POWDER – ¼ TSPN GHEE – 1 TBLSPN NUTS - AS REQD

METHOD OF PREPARATION:

1. Wash, peel and grate the carrots. 

 

 

2. Take a pan heat oil/ghee and add grated carrot

 

3.Add a pinch of salt(Optional) and Saute it for 5-7 mins till it changes to pale color and then add milk 

  

4.Stir well and allow the milk to boil

 

5.Once it starts boiling stir it and allow the milk to reduce and make sure nothing sticks to the pan

 

6.Once the milk has reduces add sugar and mix it well till all the water content is evaporated.

7.Then add cardamom powder and ghee mix it well. Stir it for 3-4 mins and switch off the flame and serve it hot. It goes well with vanilla ice cream when served hot.

 

Finally i would like to add my other sweet recipe collection along with this recipe,

 Rasamalai, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam

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Crispy Corn Barbeque Nation Style, Crispy Corn in 10 minutes

Tried this starter in barbeque nation and couldn't stop eating it. Had to forcefully stop our self after 4th serving so that we could taste others ;) 

With curiosity tried replicating it and  couldn't believe ourselves as it came out really well and absolutely yummy. Now this has become a favorite snack at home also.

Interesting facts about corn

 

There are different types and colors (White, yellow , blue, red, black , multi colored) of corn all over the world. Popcorn, Cornflour, Corn on the cob are made from different varieties of corn. Main confusion would be on the Sweet corn and field corn(Dent/Flint). They are closely related, but they aren’t exactly the same. They have slightly different tastes, and are used for different things.

Field corn is the one processed into corn meal or corn flour, and then used in foods that have corn as an ingredient. Simple examples are tortilla chips or corn flakes.

Sweet corn as name suggests is extra sweet because it contains more natural sugars than other types of corn, its seldom used for any flour.

Important question is which corn i should use for this recipe isn't it ;) Sweet corn tastes better for this recipe. It is Sweet Corn Crispy bbq nation Recipe.

Crispy Spicy Corn Recipe | Crispy Corn Recipe | Easy Crispy Corn Recipe Cuisine: Indian |  Recipe Category: Starters Prep Time:  5 mins    |  Cook time: 10 mins     |  Serves: 2  SWEET CORN / CORN EARS - 1 CUP/ 2 NOS CORN FLOUR - 2 TSP RICE FLOUR - 2 TSP PLAIN FLOUR/MAIDA - 2 TSP CHILLI POWDER - 1/2 TSP GINGER GARLIC PASTE - 1 TSP PEPPER POWDER - 3/4 TSP OIL - AS REQUIRED SALT - TO TASTE BEATEN EGG WHITE(OPTIONAL) - 1 TBLSP WATER(OPTIONAL) - 1 TBLSP

METHOD OF PREPARATION

1.Take fresh corn ears and remove the kernel by carefully cutting it or  by using corn kernel peeler if you have one. Alternatively you can use the readily available frozen sweet corn in markets. 

2. If you are using the frozen corn you have to defrost it and keep it separately

3.Now add all the flours,chilli powder, ginger garlic paste, salt , pepper and water (can add egg white instead of
water)

 

 

4.Add the corn to the mixture and make sure all the corns are coated well and remain separate. If required you can add little more flour or water depending on the consistency you get.

5.When the mixture is well coated you can either deep fry the corn or if you are health conscious you can microwave it. Transfer the deep fried corn to tissue paper so that it observes the extra oil

6.Garnish it with finely cut onions or chaat masala.If you like tangy taste you can also squeeze lemon juice

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Authentic Athirasam Recipe | Traditional Jaggery Adhirasam (Ariselu)

 

Adhirasam or Athirasam is a south indian sweet which has a shape of vada. Its a very popular and sought after dessert made during festivals in tamilnadu region. The consistency of this dessert makes it very special. This recipe has a long history dating back to krishnadevaraya's period. There are inscriptions written about it and its preparation. This anicient sweet is most favourite offering to god on all special occasions.

The authentic preparation of this sweet takes about a week.Soak rice and dry it in Sun and then make it to fine powder. Melt jaggery and mix the flour with cardamom to make it to tight dough.Ferment this dough for about 3 to 5 days in earthen pot and the fry it in oil. We had cut short the same process to to a day or two now. Preparing jaggery to right consistency is the very important step in this recipe if that is achieved we will get a soft smooth mouth melting adhirasam easily . It will be taste the yummy after 24 hours.

Perfect Adhirasam mix. Perfect Athirasam maavu.

Here is a step by step guide to make Tradtional Athirasam with Jaggery , Deepavali Sweets Adhirasam recipe or Ariselu recipe

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Homemade Athirasam recipe ,Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

 

Adhirasam | Athirasam Recipe Cuisine: Chettinad |  Recipe Category: Starter/Snacks Prep Time:  10 minutes   |  Cook time: 60 minutes    |  Yield : 26 RAW RICE – 400 GRAMS GRATED JAGGERY – 400 GRAMS CARDOMOM POWDER – ¼ TSP SALT – 1 PINCH OIL – ¼ LT GHEE – 1 TBLSPN

METHOD OF PREPARATION

1. Take the raw rice, wash, dry and grind it to rice flour. On how to prepare raw rice you can refer Raw rice flour preparation

2. Take pan heat 1 cup water once its hot add Jaggery and melt it, then filter it to remove impurities. This step is only to remove dirt from jaggery

 

3. In the same pan add the filtered jaggery syrup. It will start boiling with bubbles stir it continuously, first it will  reach the string consistency then it will start boiling inside with bubbles stir it continuously till you reach honey consistency stage. When you drop the syrup in small plate of water the jaggery syrup should not dissolve in water , you should be able to take it in your finger completely thats honey stage. 

 

 

4. Then add rice flour little by little and mix it without lumps, add pinch salt and cardamom powder. Stir it continuously to avoid lumps.

 

 

 

5.The consistency should be little loose add ½ tblspn of ghee and mix it then transfer it to another bowl and again add the remaining ghee.

You can also check by pressing the batter with your finger. You should able to press it that is the correct consistency of the batter. Rest it for 24 hours or minimum 8 hours

 

5. After 24 hours. Take a lemon size ball in a banana leaf or plastic sheet and flatten it with 1/4 inch thickness with your fingers

6.Take pan heat oil, see to that oil is not be over heated, cook it in medium flame and drop one at a time in oil once it started cooking it will start floating in oil with a border.

7. Then turn it to other side and cook both the side in golden yellow color. Use two laddle as shown in picture to drain the oil from Athirasam

8. The cooked Athirasam will be like this inside .You can deep fry one at a time

Note:

• Jaggery syrup consistency is very important also be careful in mixing the rice flour
• If you have added more rice flour then it will become hard

• Resting the dough for atleast 8 hours ids very important for the athirasam to be soft

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Aloo Matar Recipe | Alu Mattar Recipe | Aloo Mutter

 

 

Aloo Matar Dry is a Punjabi dish made from potatoes and peas step by step recipe. This can either be made as spicy gravy or dry side dish. Both the ingredients has soft texture which goes well with each other and has awesome taste. This is a very simple recipe that can be made in a jiffy if you have boiled potatoes. This goes well with rice, roti, naan etc.Gobi can also be added in this recipe. There are different variations to the same recipe by adding or removing few ingredients based on the region and style its prepared. This is one simple version which will be loved by all.

 

Crispy Corn Snacks Recipe, Arachuvitta Sambar,

 

Aloo Matar Dry Recipe Cuisine:  |  Recipe Category: Fry Prep Time:  10 minutes   |  Cook time: 20 minutes    |  Serves: 3 BOILED POTATOES – ¼ KG GREEN PEAS - ¼ KG TURMERIC POWDER – ¼ TSPN RED CHILLI POWDER – 3/4 TSPN JEERA POWDER  –  ½ TSPN  CORIANDER POWDER –  ½ TSPN SALT – TO TASTE TEMPERING OIL – 1 TBLSPN CUMIN SEEDS – ½ TSPN URAD DAL – ½ TSPN

METHOD OF PREPARATION:             

1. Boil the potatoes, peel the skin and chop it into cubes. Peel the fresh peas or take the readily available frozen peas and defrost it(keep it out for 10 mins)

 

 

 

 

2. Take a pan add oil and add the ingredients under tempering, then add potato cubes and saute it 

 

 

3. Then add red chilli, jeera, coriander and turmeric powder and saute it  

 

 

 

4. Then add green peas and mix it cook it till raw flavor is gone and the vegetables are cooked fully 

 

 

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