Murukulu / Janthikulu Recipe....!!!!!!

Murukulu / Janthikulu Recipe.....!!!!!!!!

 Murukulu also known as Janthikulu is a very popular savory snack of the South Indian cuisine. Murukku is traditionally combined with a mixture of besan (gram flour) rice flour, salt, chilli powder, ajwain.An evening binge choice, the crispy deep fried janthikalu (murukulu) are every one's favorite snack item. Prepared from a dough comprising of besan and rice flour, the murukku is crunchy, spicy and a great accompaniment to evening tea or coffee. 
simple dry snack preparation

Ingredients:-
2 tbsp. oil
1 tbsp. chill powder
4 cup rice flour 
1 cup besan (Gram flour)
salt to taste
1 tbsp. ajwane
as needed water 
Method:-
1. In a bowl add rice flour,besan (gram flour) ,ajwane,salt,chill powder,oil , mix well and add water as needed.

2.  Make into a soft dough.

3. Now take the murukulu press add the dough into it and press on top into the oil and make a round.

4. Fry till light golden brown colour then remove.

Sooji halwa/ Sheera Recipe.......!!!!!!

                                                            Sooji Halwa / Sheera.....!!!!!!!

The all time favorite sweet dish recipe prepared during festivals and any other auspicious occasion.where it usually served as 'prasad' (offering to the Gods) Sheera is prepared from roasted semolina or rava . The sooji is roasted in ghee and then cooked with sugar and water till soft and garnished with dry fruits.

Ingredients:
1/2 Cup - Semolina (Rawa)
3/4 Cup Sugar
1/2 tsp Green Cardamom powder
2 tbsp Clarified Butter (Ghee)
1 tbsp Raisins
1 cup Milk
3/4 cup Water
few Almond Flakes
Saffron color


Method:
- Boil milk and water for couple of minutes. Turn off the flame and keep it aside.

- Put 1&1/2 tbsp of clarified butter (ghee) into a frying pan and add semolina. Stir well on low flame and roast it till golden brown for 5 - 7 Minutes.

- Add hot milk & water. Boil this till the water dries out completely.

- Add sugar. Stir well

- When the sheera is thick, add green cardamom powder, saffron food  color, almond flakes and
raisins.

- Mix well till it stops sticking to the walls of the frying pan. Add clarified butter or ghee (Optional)

- Plate this on a serving plate
- Garnish it with few almond flakes

Kesar Pista Kulfi Recipe........!!!!!!!!

 Summer is the season of chilled shakes, ice creams, smoothies and kulfis. Kulfi is a popular Indian dessert that is rich and creamy. with the onset of summer you can easily find kulfi vendors on the streets.

Kesar pista Kulfi to enjoy the hot summer. Its perfect for dessert during the summers and is healthy too, with all the dry fruits and kesar.

Ingredients:-
3  cups whole milk
1/4 cup sugar
saffron-few strands
1/2 tbsp.cardamom powder
2 tbsp. milk powder
1 1/2 tbsp. pistachio sliced
1 1/2 tbsp. almonds sliced
1 tbsp. cornstarch
Method:-
1 Heat the pan add the milk. once the boil the milk add the milk powder and mix it well. Add a huge 2 tablespoon of the hot milk add saffron and keep aside

2. After milk comes to boil lower the heat to medium and let it boil for about 30 minutes, stir the milk occasionally and clean the sides preventing milk not to make a ring on sides. Because of cream, milk does not burn in bottom of the pan.
3. In a small bowl mix corn starch with 2 spoons of water really well making sure there are no lumps.
4. Add to the boiling milk mix it well and add saffron.

5. Add cardamom powder, sugar and nuts mix it well, boil for about 5 mints. Turn off the heat.

6. Let it cool down the milk. Milk pour into the molds, use Kulfi molds, Popsicle Molds or small cups.

7. I am using the Kulfi Molds.

8. Freeze for about 5 hours, before Kulfi is Ready to Serve.

Tamarind Rice/ Pulihora Recipe.....!!!!!!!

This is a special dish which is usually made in every South Indian home at the time of festivals or any occasions. Which is great travel food. If you are going for picnic or long journey and need food that can stay fresh without being refrigerated, then Puliyogare is the right choice. It can be enjoyed during 

any time of the day

Ingredients:- 

1 tbsp channadal
1/4 tsp chill powder
1 tsp coriander powder
1 tsp cumin powder
few curry leaves
1 pinch fenugreek seeds
1/2 tsp mustard seeds
2 tbsp oil
2 tbsp raw peanuts
3 piece red chill whole
1 tbsp sesame seed powder (optional)
1 cup Tamarind juice
1/4 tsp turmeric powder
salt to taste
pinch off sugar
cooked rice
Method:-
1. Heat the oil in the pan and add the whole red chilies. let the chilies to fry for few seconds then add the mustard seeds splutters add the fenugreek seeds.

2. Now add the chana dal and peanuts and cook them properly on medium flame without burning them. add the turmeric powder and curry leaves.

3. Then add the tamarind juice to it and add the dry masalas red chili powder, coriander powder and cumin powder.

4. Let the gravy cook till the oil ooze's out for 12-15 minutes. While the gravy is cooking in absorbing the juices
5. Toast the seasame seeds and crush them and once the gravy is ready add the powder to it and cook it for anther 10 minutes.

6. Check the seasonings and add sugar and salt.
7. Then take your cooked rice and add the tamarind gravy to mix it and enjoy.
You can make this gravy ahead of time and store it in the refrigerator and mix it cooked rice whenever you want.