My Mother's Kitchen (என் தாயின் சமையலறை) Snacks

Achchu Murukku அச்சுப்பலகாரம்

1 ½ cups roasted white rice flour

½ cup roasted red rice flour

¼ cup roasted black gram flour

2 cups coconut milk (approx)

1 tbsp white sesame seeds

Salt to taste

Oil for frying 

Method

1.       Sieve both flour together mix with salt and sesames seeds

2.       Boil the coconut milk .remove from fire

3.       Add the hot coconut milk little by little to the flour and mix using the handle of a wooden spoon till it become a firm dough .if required add more boiled water

4.       Fill the achchu muruku mould and squeeze the dough on to a greased tray, cut into 10cm long pieces and deep fry in hot oil until crisp

Sugar syrup

1 cup sugar

½ cup water

1.       Make a sugr sugar syrup to a string consistency by boiling a solution of sugar and water. Test the thickness of the syrup by placing one drop in cold water and seeing if its solidifies

2.       Romove the syrup from the fir and pour over the cold murukku and mix well until all the murukku pieces are coated with sugar syrup

Green Gram Balls பயற்றம் உருண்டை

2 cups roasted green gram flour

2 cups scraped coconut white (fine)

2 pinch cardamom powder

2 cups sugar

1 ½ cup water

Salt to taste

Oil for frying 

For batter

1 cup raw white rice flour

Method

1.       Sun dry the scraped coconut till its crisp or use (desiccated coconut) and roast a golden color. Grind to a fine powder

2.       Sift the green gram flour add the ground coconut ,cardamom powder and slat .mix well

3.       Boil the sugar and water to make a light syrup and then combine this with flour mixture. Mix well and make marble sized balls

4.       Mix  the white raw rice flour , turmeric powder, salt and sufficient water to make a medium batter

5.       Dip the flour balls in the batter and deep fry them in hot oil by dropping them in one by one, fry till they are crisp.

Milk Rotti  வெள்ரொட்டி

1 ½ cups red raw rice

1 ½ cups white raw rice

1 cup thick coconut milk (warm milk)

¼ tsp baking powder

Salt taste

Oil for fry

Preparation

Soak the rice in water for two hours. Drain and pound into coarse flour. Sieve the pounded rice and retain 1 ½ cups of the particles retained on the sieve. Pound the rest into a fine flour.

Method

1.       Mix the flour and the 1 ½ cups of rice particles in a bowl with baking powder and salt.

2.       Add the milk and make a soft non sticky dough and knead well.

3.       From the dough into marble sized balls and flatten them into thin discs on a greased leaf or a pieces of oil paper .

4.       Deep fry in hot oil one at a time. While frying, spoon the hot oil over the rotti to help it puff up.

5.       Fry for a minute and turn over and fry until both sides are crisp and golden brown in color.

6.       The rotti must puff up. If ti does not, knead the dough well.

Murukku முறுக்கு

2 cups white raw rice  or 3 ½ white raw rice flour 

½ cup roasted black gram flour

1 tsp white sesame seeds

¼ tsp cumin powder

¼ tsp turmeric powder

Salt to taste

2 cups thick coconut milk

Oil for frying

Preparation

Wash, destine and soak the rice in water for 2 hours. Drain and pound into a fine flour

Method

1.       Mix both flour together. Mix in the sesame seeds. Cumin  powder turmeric powder and salt. Add the coconut milk and knead into a soft dough.

2.       Fill the murukku mould with the dough and squeeze into the hot oil in spiral shapes. Deep fry until both side are crisp. Drain and when cool, store in an airtight container.

Seeni Ariyatharam அரியதரம்

4 cups white raw rice

½ tsp baking powder

2 cups sugar

Little hot water

1 tbsp sesame seeds white

2 pinch cardamom powder

Salt to taste

Preparation

1.       Soak the rice in water for 2 hours. Pound it into a very coarse flour. Sieve it and set aside 2 cups of small particles retained on the sieve.

2.       Continue pounding the rest of the rice particles into a fine flour.

3.       Mix the flour, rice particles (2cups), sugar , salt ,sesame seeds , cardamom and baking powder in a bowl. Moisten the mixture with hot water, mix well and set aside for 4 hours.

Method

1.       Knead the dough well.

2.       Heat the oil in a deep frying pan over a low fire. When the oil is hot take marble sized balls of dough, flatten them between your greased palms and deep fry them to a golden color on both side

Kesari ரவா கேசரி

1 cup semolina

1 cup sugar

2 cups boiling water

Salt to taste

Pinch of kesari powder

1 cup of butter or ghee

1 tbsp cadju chopped

1 tbsp plum

¼ tsp cardamom powder

Method

1.       Separately fry cadju and plums in 2 tbsp of hot ghee

2.       Using a pan roast the semolina in 1 tbsp of ghee until it turns a golden color. Add boiling water , salt and the kesari powder, cook till the semolina is soft

3.       Mix in the sugar and cook for 5 minutes stirring continuously. Add the rest of the ghee and cook for 3 minutes

4.       Mix the cardamom powder, cadju and plums into the mixture. Spread in a greased tray to a thickens of 1.5 cm. cut into square and serve hot or cold