Oven/Pan fried Paneer

Fried paneer with a spicy kick is a perfect snack in these cold wintery days. I was getting bored yesterday. In the evening, my kid was sleeping and my hubby was on an official call. I was watching tv with literally no interest in what was going on when there was this recipe that stopped me for a min. A simple breading station and some chicken and they had the perfect snack ready. I wasnt interested in the chicken but was sure interested in the process. Tried a few variations and the end result was just fabulous.

Serves... 2 ppl 
Serve option... Warm with tomato ketchup

This is what u'll need....

Thinly sliced paneer 6
Salt to taste
Bread crumbs 1/2 cup
Chilli powder 1/2 tspn
Chaat masala 1/2 tspn
Egg 1 (optional)
Maida 1/4 cup
Oil

Here is the stir....

• I intially tried it with eggs and then without. Believe me there is no difference. I have given both the methods for you to choose
• Set up a breading station with 3 plates - 1) maida with little salt 2) egg 3) bread crumbs with salt, chilli powder and chaat masala/garam masala
• Coat each slice with maida and then dip it into egg and then coat it with bread crumbs
• Arrange them on a baking sheet. Drizzle a little olive oil on top and bake it for 8 mins on each side. The second option is to deep fry the panner slices(which is easier)
• If opting not to use egg, the breading station would be like this - 1) maida with little water and salt(very watery) 2)bread crumbs with salt, chili powder, chaat masala/garam masala
  

Sweet Tamarind chutney

Sweet chutney comes handy for chaat, bhel puri, gol gappas and quite a few others. They add a sweet tangy taste to the dish. Its quick and easy to make and can be stored in the refrigerator for many many days. So dont worry about making a little more.

Serves... can be stocked                                   
Serve option... with chaat, pani pooris

This is what u'll need....

Tamarind 1/4 cup
Sugar 5 tbspn 
Salt 1/2 tspn
Chilli powder 1/4 tspn
Water 1/2 cup

Here is the stir....

• Place tamarind with water in the microwave for 2 mins
• Remove and let stand for a few mins
• Squeeze to get the pulp and transfer to a separate bowl. You can tamarind paste to avoid this step.
• Mix sugar, salt, chilli powder and remaining water
• Its ready to top up your favorite dish
  

Pita chaat.. similar to paapdi chat

Yesterday I was making dinner when my hubby came back from office.  He was very tired and also very hungry. Served chai and asked if he would like some biscuits as there was nothing else to snack on. He said when will you make me some paapdi chaat .... long time since you made me any.. how about tomorrow. I was thinking and working on dinner as well when my eyes fell on the pita bunch. Thought why should I not try with that rather than making paapdis. I had almost everything in hand other than the paapdis ... so I was set to try this one. It took me around 25 mins to make the whole thing and believe they turned out delicious. My hubby was surprised and was on appreciation chants the whole evening :)

Serves... 2 ppl 
Serve option... Serve warm. Can add any extra spices that will suit your taste buds

This is what u'll need....

Boiled Chole/chick peas 1/4 cup
Chopped onion 4 tbspn
Chopped tomato 4 tbspn
Garam masala
Chilli powder
Veggie pattie 2 /Boiled potato 1 big
Pita 2
Olive oil 2 tbspn
Sweet chutney 1/4 cup
Coriander chutney 1/4 cup

Curd 1/4 cup
Bhujia/sev 4 tbspn
Chopped coriander for garnish
Salt to taste

Here is the stir....

• Preheat the oven at 350 degrees
• Cut the pita into medium thin strips and place them on a baking sheet
• Sprinkle little garam masala and salt on top of the slices. Drizzle little olive oil and bake for 8-10 mins. Flip the pieces and bake for another 8-10 mins till they turn golden brown and crispy
  
• Pick a serving plate and base it with half the chick peas, chopped onions and tomatoes. Sprinkle little salt and garam masala
•  Break a veggie pattie into small pieces and top it on the plate. I usually have veggie patties stored in the freezer.. always make a bunch of them and pop them in. They come in handy for a quick snack
  
• Heat this plate in the microwave for 30 secs to warm up all the ingredients
• Meanwhile mix curd with little salt, garam masala and chilli powder
  
• Remove the plate from microwave and add spoon some curd, sweet chutney, coriander chutney followed by little sev. Sweet chutney recipe come up soon
  
• Finish off with coriander leaves and serve warm. Sweet chutney and curd amounts may vary by person. Adjust to taste
• You can use green chutney also...it adds a zest .. i dint have it in stock so dint bother to make any
  

Spicy Masala pori

Everybody loves puffed rice. Adding spices in different ways gives a wide variety of options to the taste buds to enjoy every mouthful. You can add different spices to your taste-like and make a new version every time. My 2 year old loves it and so its often a snack in our home for cozy evenings. 

Serves... 2 ppl
Serve option... Can use different spices to suit your taste

This is what u'll need....

Pori/Bhel/Puffed rice 5 cups

Chopped onion 4 tbspn

Chopped tomatoes 4 tbspn

Chopped Cilantro 2 tbspn

Ketchup 1 tbspn

Olive oil 1 tbspn

Garam masala 1/2 tbspn

Sambar powder 1/4 tbspn

Salt to taste

Here is the stir....

• Add all ingredients to a bowl except pori. Mix it well so that everything gels in together
• Toss in the pori and stir quickly till everything is blended 
• Serve as soon as you make it as the pori tends to get soggy if you let it stand even for a while
• Ready to serve this colorful, spicy and yummy masala pori

Aval dosai

I learnt this from my mom when she came to visit us last year. We were moving to a new location and I was too busy with packing and other stuff...... so that was the excuse I had to have my mother help me with the kitchen :) She used to keep my little one engaged and do all the jobs so perfect. One day she made this new to me recipe.. aval dosai. I didnt know the least how it would taste but when I had the first bite it was just cool ... a slightly spongy and slightly rubbery dosa with coconut chutney.... yumm I can feel my mouth watering now. I Made it today and loved every bite.

This is what u'll need....

Rice 2 cup(sona masoori)
Aval/Beaten rice 1/4 cup

Urad dal 1 tbspn

Salt to taste
Baking powder 1/2 tbspn(optional)

Here is the stir....

• Soak rice and urad together for around 2-3 hrs
• Soak dal in a separate bowl for about 30 mins
• Grind rice and dal to a fine paste
• Grind aval to the same consistency
• Mix everything together with little salt and ferment it overnight as you would do for regular dosas
• When making the dosa pour a laddle on a hot griddle and spread like a medium size dosa. Cover it with a lid and cook till the top of the dosa also looks cooked. Serve with coconut chutney. Dont flip/turn the dosas. It cooks on the top with the steam.
• In case your batter does not ferment well due to cold weather or else, add baking powder and make dosas

Easy Chicken Biryani in oven

Everybody loves biryani and trying to make it in many different ways is  the secret to keep the love going. This is a very simple recipe but it sure turns out delicious. The only time it needs from us is the time to marinate the chicken  and cook the rice in an open pan for 3-4 mins. Rest is all taken care of by the oven. Dont even have to check in between. See........ thats how easy it is.

Sometimes, I dont use biryani masala, instead I use sambar powder and garam masala combi. And that tastes no less.

Serves... 2 ppl 
Serve option... With curd raitha

This is what u'll need....

Chicken 1.5 lb

Biryani masala 3 tbspn or (Sambar powder 1.5 tbspn + garam masala powder 1 tbspn)

Salt to taste

Chilli powder 1 tspn

Mint leaves 3 tbspn

Coriander leaves 3 tbspn

Gg paste 1 tbspn

Fried onions 1/2 cup

Oil 3 tbspn

Curd 1/4 cup

Cashews 15-20

Whole garam masala

Lemon juice 1 tbspn

Basmati rice 1.5 cup - soaked for 30 mins

Here is the stir....

• Cut chicken into desired size pieces and marinate by adding sambar powder, garam masala pwder, salt, chilli powder, coriander 1 1/2 tbspn, mint 1 1/2 tbspn, gg paste, fried onions 1/4 cup, oil 1 tbspn, curd, cashews, whole garam  masala, lemon juice. You can prepare this in advance and keep it in refrigerator
• Boil water in a pan with salt, oil 1 tbspn and whole garam masala. Add rice and cook to 50 % 
• In a pan put 1 tbspn oil and add the marinated chicken in an even layer. Top with rice followed by remaining mint, coriander and fried onions
• Cover the pan with aluminium foil and cook it in the oven at 350 degrees for 50 mins to 1 hr. When the biryani is almost done the room will be filled with its aroma and you will know it.
• After its done, remove and stir slowly to mix the masala and rice together

Tomato Chutney

Chutneys are almost always a must with dosa or idlis. Its boring to have the same kind of chutney every time. Different tastes will never get us bored even if we have to eat dosas every day:) This chutney was my favorite when i was a kid. It wasnt made very often at home for no reason. But after being the boss of my kitchen I always have the choice of making it whenever I feel like.

This is what u'll need....

Coconut 2 tbspn
Onion 1 medium
Tomato 1 big
Chutney dal 2 tbspn
Red chillies 4
Salt to taste
Tamarind - size of a pea
Oil 
Mustard 1/2 tspn
Urad dal 1/2 tspn

Here is the stir....

• Heat oil in a pan and add chopped onions
• Fry for a couple of mins and toss in the tomatoes. Continue frying for 2-3 mins
• Put chutney dal, red chillies, salt and tamarind. Cook the mixture for another 5 mins
• Cool the mix and grind it to a very fine paste adding little water if required
• Heat oil in a pan and add mustard, urad dal. Stir till the urad dal is brown. Pour the chutney into it and cook for 2 mins to warm it up.

Coconut chutney

Coconut chutney is the easiest among all the chutney varieties we make. Just grind everything together, put tadka and thats it, its ready to be served. Can anything get simpler than that???? Goes good with idli, dosa, uthappam....

This is what u'll need....

Coconut 2 big pieces (around 1/4th coconut)
Green chillies 3-4
Salt to taste
Garlic 1 clove
Tamarind - very little
Chutney dal 2 tbspn
Oil 
Mustard 1/2 tspn
Urad dal 1/2 tspn

Here is the stir....

• Grind together coconut, green chillies, salt, garlic, tamarind and chutney dal to a very fine paste. Transfer to a serving bowl
• Heat oil in a pan. Add mustard and urad dal. As soon as mustard starts to splutter pour the mix into the chutney bowl

Spicy pori

A simple snack both to make as well to eat. Even my 2 yr old loves it. A hint of garlic to it tempts the taste buds for the next mouthful. You will feel like you are making a lot but believe they are just gone even before you realize.

This is what u'll need....

Puffed Rice 4 cups
Oil 2 tbspn
Salt to taste
Garlic cloves 2 big

Sambar powder 1/2 tspn

Peanut 3 tbspn

Chatni dal 2 tbspn

Here is the stir....

• Heat oil in a pan and fry peanuts, chatni dal in a low flame till they are golden brown. 
• Transfer it to a separate bowl and let it to cool
• To the same pan add 1 tbspn oil followed by chopped garlic. Fry till they turn dark brown
• Add the puffed rice and fry till they are crispy
• Sprinkle sambar powder and salt to finish it up
• Mix everything together and let it cool down a little before serving

Susiyam... sweet dumplings stuffed with chana dal

Sweet dumplings dipped in little batter and deep fried for a tasteful treat. I have always liked it and have never stopping eating just a few. They are so small and yum that you just dont know how many you popped into your mouth before the plate starts getting empty. Love it.. thats what I have to say. My mom and mil make it a lot for me. They know my love for it. 

Now in my kitchen I make it whenever I wanna eat some. Specially it is made for Karthigai Deepam at my home. Kids also love this a lot

Serves... 2 ppl
Serve option... warm

This is what u'll need....

Chana dal - 1/2 cup

Grated coconut - 4 tbspn

Cardamom - 4

Jaggery - 1/2 cup 

Maida - 1/4 cup

Salt a pinch

Sugar - 1 tbspn

Water for batter

Oil for deep frying

Here is the stir....

• Boil chana dal for 1 whistle. Drain excess water and grind coarsely

• Heat little water and dissolve jaggery in it - best to use the microwave for a min

• To a bowl add grated coconut, cardamom powder, jaggery and chana dal

• Make into small balls and keep aside

• In another bowl add maida, sugar, salt and water

• Dip each ball into the batter and deep fry in hot oil

• Dont fry too many at the same time as they tend to stick

• Drain on paper towels

• Serve warm and enjoy

Note:

• Dont fry too many at a time
• Adjust jaggery to suit your taste
• Keep the batter thin else it tastes doughy

Chicken Thokku...my mil style

We at home are big fans of chicken but eating it the very same way everyday is just boring. I keep trying to dig out new recipes so that we never tire out eating chicken. This one is how my mil makes. The time it takes is just the few mins needed to fry onions and tomatoes, rest all is just boiling where you dont have to sweat out near the stove top. My mil made this for my sons naming ceremony. Today I was watching some snaps and got reminded of it. I made it yesterday and it was yum. So here you go.

This is what u'll need....

Mustard  1 tspn

Fennel  (saunf)  1 tspn

Salt to taste

Turmeric ¼ tspn

Sambar powder 1.5 tbspn

Gg Paste 1.5 tbspn

Onion     2 big

Tomato   1 big

Chicken  2 Lbs – cut into small pieces

Water 1 cup

Here is the stir....

• Heat oil in a pan and add mustard, fennel
• Toss in chopped onions and fry till translucent
• Add gg paste and fry till the raw smell is no more
• Put chopped tomatoes and stir for a while
• Mix the chicken followed by salt and turmeric
• Stir and cook covered for 10 minutes on low flame
• Sprinkle sambar powder and add water
• Boil the gravy till everything cooked – around 20 minutes

Pizza

I was crazy about pizzas when I first came to the US. I used to find an excuse every other time to take out one. After being here for a while I got the idea to try it from scratch. It looked difficult at the start but was quite easy when making. It turned out very good and also i could add all the toppings that I wanted

Serves... 2 ppl
Serve option... hot

This is what u'll need....

Maida 3 cup 

Olive oil 1.5 tbspn

Active yeast 8 gm

Salt 1 tspn

Sugar 1 tbspn

Water

For toppings->

Cheese 8 oz

Black olives 10

Pickled cucumber 3 slices

Green bell pepper 3 tbspn

Onion 1 small

Tomato 1 small

Pizza sauce 5 tbspn

Olive oil 1/2 tbspn

Here is the stir....

• Take half a cup of luke warm water and add yeast, salt, sugar to it. Rest the mixture for about 10-15 mins. For detailed instructions follow the step-by-step instructions here -> How to Proof Yeast

• Add maida, oil and yeast mixture to a working bowl. Start mixing everything together and gently knead it. Add little water if needed. Initially the dough will be very sticky but kneading for 7-10 minutes will make it into a soft dough
• Apply few drops of oil to the dough and keep it in agreased bowl covered with a wet kitchen tissue. Heat the oven for just 1-2 mins and then turn it off. Let the dough rest inside it - the slight warmth helps dough to rise. It takes about 40-45 minutes to double in volume
• Meanwhile chop all the toppings and keep it ready for garnish
• After 1 hour punch down the dough and knead it for another 5 mins. Once again rest the dough for 40-45 mins and let it double in volume
• Preheat the oven at 425 degrees
• Take a cookie sheet and dust it a little. Roll out the dough onto it using your fingers. Put this in the oven for 3-4 mins
• Remove the pizza base from the oven, Spread pizza sauce followed by toppings. Finally spread a generous layer of cheese (I use mozarella and cheddar)
• Bake it in the oven for another 18-20 mins or until the cheese has melted completely

Bisi bela bhath

We love this ... thats what I can say. Its not a tough recipe so making it is always a yes when someone demands at home including me. Started liking this when I used to stay as a paying guest in hyd. Aunty used to make this on sundays and i was sure never to miss it. From then on the fancy has been on.

This is what u'll need....

Chana dal 1/2 cup
Rice 3/4 cup
Onion 1 med
Garlic 3 cloves
Chopped veggies 3 cup - carrot, beans, brinjal, potato, tomato, drumstick
Coconut 2tbspn
Garam masala 1 tspn
Cumin powder 1/2 tspn
Coriander powder 1/2 tspn
Fennel powder 1/2 tspn
Chilli powder 1/2  tspn
Sambar powder 1 1/2 tspn
Tamarind paste 1/2 tspn
Ghee 3 tbspn

Here is the stir....

• Pressure cook chana dal, onion and garlic for 2 whistle
• Add chopped vegetables and salt and cook till 1 more whistle
• In a microwave safe bowl add coconut, garam masala, cumin, coriander, fennel, chilli powder, tamarind paste, sambar powder and water. Cook it for 2-3 mins
• Wash and add rice to the rice cooker. Pour the cooked dal and veg's mixture followed by the masala mix.
• Add extra 1 cup of water than you would usually for rice
• When serving, top it with ghee and have raitha, mixture for sides

Phyllo pockets sweet/savory

I watch food network a lot. Right from around 11:00 in the morning till my hubby is back from office, I have this channel and another going on one after the other. Its not that I sit and watch every episode but just have an eye on whats cooking. I was seeing this show on tv the other day when my mouth started watering. Its these tiny pockets of phyllo dough stuffed with nuts and honey. Tried it out and it was a success. Once served it was all over in no time ;)

Serves...2 ppl
Serve option... room temp

This is what u'll need....

Phyllo sheets 6

Melted butter 1/4 cup

Almonds 1/4 cup

Cashews 1/8 cup

Raisins 1/8 cup

Honey 2 tbspn

Brown sugar 1 tbspn

Sugar 1 tbspn

Here is the stir....

• Preheat oven to 375 degrees
• Thaw the phyllo sheets and keep it covered with a wet kitchen tissue
• Put almonds and cashews into a food processor and chop it coarsely. Toss in the raisins and blend it for a min
• Get the mixture into a bowl and add honey, sugar and brown sugar
• Take one phyllo  sheet and brush it butter. Top with another layer and do the same process with all the 6 sheets. Final layer should also be brushed with butter
• Cut the sheet into 6 squares - 1 horizontal and 2 vertical cuts
• Put a spoonful of the nut mixture into each square and fold it like an envelope
• Lay all the tiny pockets on a greased baking sheet and brush the top of each pocket with some more butter
• Bake it for 15-20 mins or until golden brown
• I also made a savory version of this using a spicy potato mixture as stuffing. It was as good as the sweet one

Tortilla chips

Tortilla chips are fresh-oven-baked crisps that will satisfy the criteria of a quick and tasty evening snack. My little one loves this too so I make some and store it in an airtight container. It keeps fresh for about a week tho ours dont usually last more than 3-4 days

Serves... 2 ppl 
Serve option... Homemade salsa/sour cream dip

This is what u'll need....

Flour/corn tortillas 3
Salt to taste
Garam masala/ Chaat masala 1 tspn
Olive oil 1 tbspn

Here is the stir....

• In a bowl add the oil, garam masala and salt. Give it a quick stir
• Cut each tortilla into wedges and toss them into the bowl
• Give it a full toss to coat the chips evenly with spice
• Preheat the oven to 350 degrees. Line a baking sheet with aluminun foil 
• Line the chips on the tray in a single layer and bake it for 12-15 mins or until golden brown
• Let it rest for a while before serving
  

Carrot cake

Carrot cake is a fun way to get some veggie into our junk filled tummies. Its easy and quick to make and everybody enjoys it always. Specially my 21 month old loves it a lot. The moment he discovers that mommy is into some baking, he starts saying 'cake.. cake ..cake..'. Its just yummy and melts in your mouth. Its so yummy that we never have a chance to keep it stocked for the next day. Made this the day before and it was all gone before we even realized. But this time we had some guests to take a share.

This is what u'll need....

Butter 3/4 stick - room temp

Egg 3

Sugar 1 cup (or) sugar 1/2 cup + brown sugar 1/2 cup

Cinnamon powder 1 tspn

All purpose flour 1 cup

Baking powder 1 tbspn

Vanilla extract 1 tspn

Almonds chopped 4 tbspn

Raisins 3 tbspn

Carrot shredded 1 cup

Here is the stir....

• Grease baking pan and dust with flour
• Preheat oven to 350 degrees
• Blend butter and sugar to a smooth paste
• Break in the eggs and blend for another 2 mins
• Sift flour, baking powder, cinnamon and keep aside
• Mix the dry ingredients to the wet followed by vanilla extract and blend for few mins
• Finally add shredded carrot, chopped almonds and raisins
• Fold in everything till they are just blended
• Pour into the baking pan and bake for about 22-25 mins or a fork comes out clean
• Can frost it or cream it if wanted. Am not very particular about it cos of the extra cals that they count ;)

Pepper Chicken

This is a chicken curry that I made for our friends who love spicy food. Everybody loved it yesterday.  You might wanna step up or down with the proportion of spices. It is so easy to make and turns out delicious always. Its an all-time hit in our house. Goes good with rice or chapathis or pooris.

Serves...4 ppl
Serve option... Hot with rice or chapathis


This is what u'll need....

Chicken 2 lbs

Mustard 1 tspn

Cumin 1 tspn

Whole garam masala

Onions 1 large, 1 small

Tomatoes 2 medium

Salt to taste

Turmeric 1/4 tspn

Gg paste1 tbspn

Green chillies 5

Curry leaves

Chilli powder 1 tspn

Coriander powder 2 tspn

Cumin powder 1 tspn

Crushed black pepper 1.5 tspn

Coriander leaves for garnish

Here is the stir....

• Heat oil in a pan and add mustard, cumin, whole garam masala
• Fry finely chopped onions till translucent
• Put in salt, turmeric, gg paste, green chillies, curry leaves and stir until cooked
• Add chopped tomatoes, chilli powder, cumin powder, coriander powder
• Cover the lid and cook on edium for about 10 mins
• Toss in the chicken and cook covered for another 5-10 mins
• Sprinkle crushed pepper and stir for couple of mins
• Garnish with coriander leaves

Butter Chicken

Today my hubby wanted to have butter chicken with Pooris. I dont make it often coz its just that all rich and creamy and high calorie stuff. I had a big pack of chicken and its been a while since I made this version so thought it was a good idea. But then we planned to invite one of our friends to join for dinner. My friends are not a big fan of sweet style curries so I thought I should make something spicy for them. I made Pepper chicken for them. Recipe for that follows in the next post. These are recipes from the internet that I have tried many times and have always been a hit. So here is the recipe for Butter Chicken...

Serve option... 4 ppl
Serve option... Warm with pooris

This is what u'll need....

Chicken 2 lbs

GG paste 2 tbspn

Coriander powder 2.5 tspn

Red chilli powder 2.5 tspn

Cumin seeds1 tspn

Salt to taste

Onion 1 large

Tomatoes 2 medium

Green chillies 2

Cashews 6 nos

Heavy cream 1/2 cup

Sugar 1 tspn

Ketchup 2 tspn

Food color - red

Garam masala 1/2 tspn

Butter 2-3 tspn

Here is the stir....

• Cut chicken into thin slices
• Add GG paste, 1 spn chilli powder, 1.5 tspn coriander powder and salt
• Fry this in little oil till the water in the chicken evaporates. Dont cook the chicken fully through. Remove and keep it aside.
• In the same pan add cumin seeds to the remaining oil
• Toss in onion followed by gg paste and fry till onion turns golden
• Pour little water and add coriander powder, cashews, red chilli powder, green chillies and chopped tomatoes
• Boil the mixture for 15-20 mins and grind it after cooling
• Heat up a pan and add butter followed by the above mixture. Keep it a little watery
• Add sugar, salt, color and ketchup. Follow this up with cream
• Boil for couple of mins and mix in the fried chicken
• Stir and cook for another 5 mins
• Sprinkle garam masala just before you are done

Banana split

Me and my hubby love banana split - fried bananas with ice cream. The other day I saw this chef on TV making with so much ease that my mouth started watering and my tummy started singing. Its been a long time since we had it so I thought why not try making when my tummy is inviting me so many times. Tried it yesterday and it turned out yummy. I modified the recipe a little to suit our style.

This is what u'll need....

Ripe banana 2

Maida 1/2 cup

Cornflour 1/4 cup

Cinnammon/Cardamom powder less than 1/4 spn- I used cardamom

Sugar 4 tspn

Baking powder 1/4 tspn

Oil

Water to make batter

Ice cream

Raisins/dried fruits/fresh cream to decorate

Here is the stir....

• Mix maida, cornflour, baking powder, sugar and cardamom powder
• Add water to make a smooth and thick paste - like for bajji's
• Heat oil in a pan
• Peel and cut banana into halves. Split each half into 3 slices lengthwise. Put them in freezer for 5 mins
• Dip each slice in batter and deep fry in oil
• Remove and drain them on a paper towel
• Place three fried banana slice and then top them with tiny scoops of ice cream
• Top it all off with some raisins/whipped cream/nuts

Murukku using rice flour

Murukku can never be enuf for anyone... it just tastes too good that there are no words for it and homemade murukku are even more special. I know we get a lot of store bought versions here but it never tastes the same as homemade. They are so fresh and crispy and look so inviting. I made some yesterday and I have not much left today. In fact had some guests too...

This is what u'll need....

Rice Flour - 1 cup
Roasted urad dal powder - 1 tspn
Chutney dal powder/Pottu kadalai powder - 2 tbspn
Oil /Melted Butter - 2 tbspn
Black sesame seeds - 1 tbspn
Oil - for frying
Salt to taste

Here is the stir....

• Measure in rice flour, chutney dal powder and urad dal powder into a bowl

• Wash and  clean sesame seeds. Add it to the flour

• Add melted ghee or oil to the bowl

• Add salt to taste

• Use little water to make a soft dough

• Heat oil in a skillet to medium high

• Put some dough into murukku machine and squeeze in circles to form the shape

• Slowly put them in oil and fry on both sides till golden brown and crispy

• Remove and drain on paper towel

• Store in an airtight container and it stays good for quite some days
  

Note:

• Add chilli powder if you want to but we prefer it this way
• Fry on medium hot oil to maintain colour and crispness
• Store them only after they are completely cool