Category Archives: Deep-Fried

Achu Murukku/Rose Cookies With Eggs

Rose Cookies Recipe

I am a person who love sweets and savories. During my childhood days, every weekend, my father used to buy some snacks and sweets for my brother and me.  One of the snacks woul be Achu Murukku from my favorite bakery.

My brother and myself would fight over it. Achu Murukku are of two flavors: with sweet and the other one with lot of spices. I like both but prefer the one with sweet better. I used to have it a lot during my childhood days. My parents had a tough time to make me eat food, so they were contented as along as I was eating something. After my wedding, I did not find Achu Murukku freshly made or even at stores. Whenever I go to India, my father would make sure he gets me some. When I was pregnant with Sanvi, I cannot describe how I longed to eat this Achu Murukku. I could not get it anywhere. I was very badly craving for it. Now I am happy that I know to make Achu Murukku. I learned it from my mom when she came for my second pregnancy. My mom learned it from my maternal grandma. My grandma makes very good Achu Murukku, Adhirasam, Murukku etc. She passed away three years back. If she was there, then definitely she would have taught me so many traditional recipes. I dedicate this recipe to my grandma who is famous for her Achu Murukku. This version of Achu Murukku has egg in it. I have already posted an Achu Murukku recipe which does not have eggs in it. In the pictures, you will see golden brown Achu Murukku and Green Achu Murukku. The golden brown ones are made with eggs and the green ones are egg-free. Here goes the recipe of Achu Murukku with eggs…


To make Achu Murukku, you need a special mould which has a long handle and at the bottom of the handle, you will find a metal sheet shaped like a flower. When you cook the Achu Murukku, you can hold the long handle and immerse the other end (flower end) into the batter and onto the hot oil. Achu Murukku mould does not come with the regular murukku mould. You have to buy it separately.

Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Category. Snack
Recipe Cuisine. Indian
Yield. 3 cups

Ingredients

Rice Flour – 2 cups
All Purpose Flour/Maida – 4 tablespoon
Eggs – 3 nos.
Powdered Sugar – 1/2 cup (increase more if desired)
Coconut Milk (Thick) – little more than1.5 cups
Salt – a pinch
Oil – to deep fry

Note. The ingredients shown will vary with the original quantity.

Preparation

1. In a mixing bowl, add rice flour, all purpose flour, sugar, and salt. Combine well. In another mixing bowl, add the eggs and whisk well.

2. Add the beaten egg to the flour and stir well. Now add the thick coconut milk and combine well.

3. Meantime, heat oil for deep frying the Achu Murukku. Immerse the Achu Murukku mould in the hot oil and leave it there for about 5 minutes. Make sure you stir the batter well. The consistency of the batter should be like dosa batter consistency. The batter should not be either too thin or too thick.

Video Link: How To Fry Achu Murukku?

4. Then take the mould out and immerse the mould quickly into the batter just halfway through (i.e) three fourth into the batter. Do not immerse the mould completely into the batter. If you immerse halfway through, it is enough. Due to the heat in the mould, the batter will stick well to the mould. Then immerse the mould  into the hot oil. Just leave the mould in the hot oil for about 30 seconds, the batter will get cooked and will come out the mould by itself. If the batter does not leave the mould then shake the mould for few seconds. You may use a fork to lift the batter on all sides.

5. Once the batter leaves the mould, rest the mould into the hot oil until you are going to do the next one (third picture below).

6. Once the Achu Murukku becomes golden in color and crispy, then take it out and drain it on a tissue paper.

Now, Achu Murukku is ready! Store it in an airtight container.

Notes.

  • The batter should neither be too thin or thick. The consistency of the batter should be like Dosa Batter.
  • Do not immerse the mould completely into the batter. If you immerse the mould 3/4th, it is more than enough.
  • If the batter is thin, then it would not come out of the mould. It will take a lot of time.
  • If the batter is thick, then you will not get crispy murukku.
  • If you have bought a new mould, then wash the mould well and wipe it well. In order to temper the mould, keep it immersed in the oil for a day and then again wash and dry it. Again, keep the mould immersed again in the hot oil. Do it repeatedly for about 3 days.

 

 

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Achu Murukku/Rose Cookies Without Eggs

Rose Cookies

I am a person who love sweets and savories. Every weekend, my father buys some snacks and sweets for my brother and me.  One of the snacks woul be Achu Murukku from my favorite bakery. My brother and myself would fight over it. Achu Murukku are of two flavors: with sweet and the other one with lot of spices. I like both but prefer the one with sweet better.

I used to have it a lot during my childhood days. My parents had a tough time to make me eat food, so they were contented as along as I was eating something. After my wedding, I did not find Achu Murukku freshly made or even at stores. Whenever I go to India, my father make sure he gets me some. When I was pregnant with Sanvi, I cannot describe how I longed to eat this Achu Murukku. I could not get it anywhere. I was very badly craving for it. Now I am happy that I know to make Achu Murukku from my mom when she came for my second pregnancy. My mom learned it from my maternal grandma. My grandma makes very good Achu Murukku, Adhirasam, Murukku etc. She passed away three years back. If she was there, then definitely she would have taught me so many traditional recipes. I dedicate this recipe to my grandma who is famour for her Achu Murukku. This version of Achu Murukku does not have egg in it. I will soon post an Achu Murukku which has eggs in it. In the pictures, you will see golden brown Achu Murukku and Green Achu Murukku. The golden brown ones are made with eggs and the green ones are egg-free. I have used green food color because my mother wanted it in green color otherwise I am not very fond of adding food color. I avoid a lot, but my mom loves to play with the colors. Adding green food color is optional. Here comes the recipe of Achu Murukku without eggs…

Rose Cookies


Preparation Time
. 10 minutes
Cook Time. 20 minutes
Recipe Category. Snack
Recipe Cuisine. Indian
Yield. 3 cups

To make Achu Murukku, you need a special mould which has a long handle and at the bottom of the handle, you will find a metal sheet shaped like a flower. When you cook the Achu Murukku, you can hold the long handle and immerse the other end (flower end) into the batter and onto the hot oil. Achu Murukku mould does not come with the regular murukku mould. You have to buy it separately.

Ingredients

Rice Flour – 1 cup
All Purpose Flour/Maida – 1/4 cup
Powdered Sugar – 1/2 cup
Cumin Seeds – 1/2 teaspoon
Coconut Milk (Thick) – 1 cup
Green Food Color – a pinch (optional)
Salt – a pinch
Oil – to deep fry

Note. The ingredients shown will vary with the original quantity.

Rose Cookies

 

Preparation

1. In a mixing bowl, add rice flour, all purpose flour, sugar, salt, cumin seeds and combine well. Then add the thick coconut milk. Stir well.

Rose Cookies

2.  The consistency of the batter should be like dosa batter consistency. The batter should not be either too thin or too thick. Now add a pinch of green food color and stir well.

Rose Cookies

3. Meantime, heat oil for deep frying the Achu Murukku. Immerse the Achu Murukku mould in the hot oil and leave it there for about 5 minutes. Then take the mould out and immerse the mould quickly into the batter just halfway through (i.e) three fourth into the batter. Do not immerse the mould completely into the batter. If you immerse halfway through, it is enough. Due to the heat in the mould, the batter will stick well to the mould.

Rose Cookies

 

 

Video Link: How To Fry Achu Murukku?

4. Then immerse the mould  into the hot oil. Just leave the mould in the hot oil for about 30 seconds, the batter will get cooked and will come out the mould by itself. If the batter does not leave the mould then shake the mould for few seconds. You may use a fork to lift the batter on all sides.

Rose Cookies

5. Once the batter leaves the mould and gets fried, again immerse the mould on to the hot oil till you fry another batch of murukku. Once the Achu Murukku becomes golden in color and crispy, then take it out and drain it on a tissue paper.

Rose Cookies

Now, Achu Murukku is ready! Store it in an airtight container.

Rose Cookies

 Notes.

  • The batter should neither be too thin or thick. The consistency of the batter should be like Dosa Batter.
  • Do not immerse the mould completely into the batter. If you immerse the mould 3/4th, it is more than enough.
  • If the batter is thin, then it would not come out of the mould. It will take a lot of time.
  • If the batter is thick, then you will not get crispy murukku.
  • If you have bought a new mould, then wash the mould well and wipe it well. In order to temper the mould, keep it immersed in the oil for a day and then again wash and dry it. Again, keep the mould immersed again in the hot oil. Do it repeatedly for about 3 days.

Rose Cookies

Banana Fritters | Easy Banana Fritters Recipe

Banana Fritters

Banana Fritters is my mom’s favorite dish. She calls it by a different name. I request her to make this dish for me during the rainy season. She would make so much that each of us will have about 15 fritters. It taste great on the next day too. When I grew up, I eat this dish along with a cup of tea. We buy bananas every week and sometimes, the bananas would ripen quickly.

Sometimes, I would be stuck as I would not know what to do with the ripen bananas. Whenever I have ripen bananas, I make Banana Chappthi, Banana Appam, Banana Muffin and Banana Fritters. This recipe can be made in a jiffy. When I was pregnant the second time, I would make this recipe and eat it right away. I had a strong craving for this dish. It is a very simple and easy recipe. If you have guest at home, with just one banana you can make about 7 to 8 fritters. Try it out and I am sure you like it.

 

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 15 nos.
Recipe Category: Sweet
Recipe Cuisine: Indian


Ingredients

Self-rising flour (Maida) – 1 cup
Sugar – 2 tablespoon
Large bananas – 2 nos.
Grated coconut – 1/2 cup
Baking powder – 2 teaspoons
Salt – a pinch
Oil – for deep frying

Note. The ingredients shown will vary with the original quantity.


Preparation

1. In a large mixing bowl, mix self-raising flour/maida, baking powder, and sugar. Then, add grated coconut, banana, and a pinch of salt. Add sufficient quantity of water to make a medium consistency (neither too thin nor too thick) batter.

2.  Batter should have consistency to mound up in a spoon. Heat oil to deep fry the bananas. The oil should be medium hot. Drop by spoonfuls in small batches.

3.  As banana fritters start becoming brown on one side, turn them over. Once banana fritters turn brown in color, remove and drain them on paper towels.

You can sprinkle powdered sugar on top of the banana fritters just before serving but I love to eat it right away. I cannot wait that long.

 

Now, Banana Fritters are ready! Serve warm.

Serve. With tea or ice cream.

 

Cabbage Kofta

Cabbage Koftha

Cabbage Koftha

Ingredients

Grated Cabbage – 1/4 of the Cabbage

Finely Chopped Onion – 1

Grated Carrot – 1/2 Cup (Optional)

Chilly Powder – 1 Teaspoon

Garam Masala Powder – 1/4 Teaspoon

Besan Flour – 1/2 Cup

Corianader Leaves – 1/4 Cup (Optional)

Oil for deep fry

Salt

Preparation

1. Squeeze the shredded cabbage to remove excess juice.

2. Add chopped onions, grated carrot and coriander leaves to cabbage. Add chilli powder, garam masala powder, and salt. Mix well.

3. Now, add besan powder little by little until you can make balls out of it.

4. Make small balls and deep fry these balls until it becomes golden brown.

Now, Cabbage Kofthas are ready!

Serve. Tomato Ketchup

Corn Vadai

Corn Vadai

Corn Vadai

High on Flavor and Taste!

Ingredients

Corn(Fresh or Frozen) – 1 Cup

Chopped Onion – 1/2

Channa Dal – 1 Cup

Grated Ginger – 1″ Piece

Chopped Red/Green chillies – 4-6

Turmeric Powder – 1/2 Teaspoon

Cumin Seeds – 1/4 Teaspoon

Asaefoetida – a pinch

Curry Leaves – 1 Spring (finely chopped)

Salt – to taste

Oil – for deep frying

Method

1. Soak the Channa Dal for an hour and coarsely grind it .

2. To this add the corn, onion, red chillies, ginger, cumin seeds, turmeric, curry leaves, asaefoetida and salt.

3. Make balls out of the above mixture, shape them as vadas or cutlets.

4. Heat oil in a pan. Deep fry the vadai in medium hot oil.

Now, Corn Vadai is ready!

Baking Method

1. Preheat oven to 350 degrees for 45 minutes to 1 hour.

2. Grease the baking tray or use a parchment paper (can remove the vadas easily) and arrange the vadas in a line. Sprinkle 1 or 2 drops of oil on each vada.

Serve. Mint chutney, Hotel Style Coconut ChutneyTil Chutney

Source. I do not know how I got this recipe. If any one owns this recipe, do let me know. I love giving credits.

Crispy Bitter Gourd Fries | Easy Pavakkai Fry | Pavakkai Recipes

Crispy Bittergourd Fries

A simple, easy, and crispy fries!
Bitter Gourd….oh no…it tastes bitter…This is what generally we say. Believe me, this Crispy Bitter Gourd Fries does not have the bitterness at all. Even kids will love it. At times, I use color. Most of the time, when I buy bitter gourd, I do it this way. Some deep fry it. I generally grill it or fry it in dosa pan using 2 tablespoons of oil. For me, since I shallow fry it, is surely a healthy recipe. Try it out and you’ll know how easy, tasty, and crispy it turns out to be!

Preparation Time. 2 minutes
Cook Time. 10 minutes
Recipe Category. Snack
Recipe Cuisine. Indian
Serves. 3

Ingredients

Bitter gourd – 5 to 6 nos.
Rice flour – 4 tablespoons
Corn flour – 2 tablespoons
Sambar powder/Chilli powder – 2 teaspoons
Turmeric powder or Color – 1/4 teaspoon
Salt – as desired
Oil – as desired

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Cut bitter gourd into thin and round pieces.  In a bowl, put all the ingredients except bitter gourd and add 2 tablespoons water and mix well. If you are using color, mix the color in a teaspoon of water and add it to the remaining ingredients. The consistency of the paste should neither be watery or thick paste.

2. In a frying pan, heat oil. When the oil is hot, add the bitter gourd pieces and fry until they become golden brown. You can also shallow fry bitter gourd pieces in 2 tablespoon of oil in a pan. I have shallow fried them.

Now, Crispy Bitter Gourd Fries are ready!!! You can either have it as snack or as a side dish for rice.

Serve. Hotel Style Coconut ChutneyTil Chutney, Cucumber Kootu, Spring Onion Moong Dal, Cucumber Moru Kootu, Poosanikai Mor Kuzhambu,Paruppu Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Basil Rice (Thulasi Sadam), Bisi Bele Bath, Kovakkai|Tindora Rice, Raw Mango Rice, Oats Curd Rice, Peanut Rice, Vendekka Sadham/Lady’s Finger Rice/Bhindi Rice,    

Easy Kunukku

Easy Kunukku

Easy Kunukku

A Quick and Tasty Snack!

Ingredients

Idly Batter – 1 Cup

Rava – 2 Tablespoons

Chopped Onion – 1/2 No.

Chopped Green Chilly – 1

Curry Leaves –  6 To 8 Nos.

Cooking Soda – A Pinch

Asafoetida – A Pinch

Salt

Oil – For Deep Frying

Preparation

1. Add rava, onion, green chilly, curry leaves, soda, asafoetida and salt to the idly batter. Mix well.

2. Heat oil for deep frying.

3. Take the batter in a spoon and put it in the oil. Deep fry until it turns golden brown.

Now, Easy Kunukku is ready!

Serve. Hotel Style Coconut ChutneyTil Chutney