SarasYummyBites

Preparation time: 20 minutes
Cooking time: 20 minutes
yield: 35 ~ 50 murukku depends on size
Source: family recipe

Ingredients:
2 cups rice flour
1/2 cup split moong dhal
2 tsp cumin
3/4 tsp salt or to taste
Water as needed
Salt
Oil for deep frying

Method:



1. Wash and pressure cook moong dal for 2 whistle. After pressure drops, open the pan and drain,  mash well.
2.  Line a plate with paper towel and grease murukku mold, murukku plate with little oil and keep it  ready.
3. In a mixing bowl, add jeera, salt, rice flour. Mix well and add mashed moong dal. Knead it in to  soft dough as chapati dough.  Use drained water if needed, to knead the dough.




4. Heat oil in the pan, fill the mold with sufficient dough and press it spirally on the spatula ( you  can use 2 spatula to make the process faster.


5. When oil is hot (when pinch of dough dropped in oil, it should rise up with out sticking to the  bottom), Drop prepared murukku to oil, fry both the sides or until change it's color slightly, since it  cooks very fast.

       Pasiparuppu Murukku / Moong dal murukku  

Preparation time: 20 minutes

Cooking time: 20 minutes
yield: 35 ~ 50 murukku depends on size

Ingredients:
2 cups rice flour
1/2 cup split moong dhal
2 tsp cumin
3/4 tsp salt or to taste
Water as needed
Salt
Oil for deep frying

Method:
1. Wash and pressure cook moong dal for 2 whistle. After pressure drops, open the pan and drain,  mash well.
2.  Line a plate with paper towel and grease murukku mold, murukku plate with little oil and keep it  ready.
3. In a mixing bowl, add jeera, salt, rice flour. Mix well and add mashed moong dal. Knead it in to  soft dough as chapati dough.  Use drained water if needed, to knead the dough.
4. Heat oil in the pan, fill the mold with sufficient dough and press it spirally on the spatula ( you  can use 2 spatula to make the process faster.
5. When oil is hot (when pinch of dough dropped in oil, it should rise up with out sticking to the  bottom), Drop prepared murukku to oil, fry both the sides or until change it's color slightly since it cooks very fast.
                                                                                        www.sarasyummybites.com

Preparation time: 20 minutes

Orange Sandesh

Preparation time: 20 minutes

Cooking time:  20 ~ 30 minutes

Serves: 2 ~ 3

Adapted from Ribbon's to Pasta's 

Ingredients:

For outer covering:

4 1/4 cups / 1 liter milk ( I used 2 % milk)

2 tsp vinegar / lemon juice

1/8 cup powdered sugar

A pinch of cardamom or orange flavour

For Stuffing:

Pulp from 2 oranges

1 tsp outer covering

Powdered sugar to taste 

Pinch of orange food color                                                                                       

Preparation:

1. Heat milk in heavy bottom pan and bring to boil.

2. Add vinegar to the milk, allow it to boil until milk curdles completely. Turn of the heat.

3. Strain the curdled milk through cheese cloth placed in the colander.

4. Hold the cheese cloth under a running water to remove the tarty flavor from the cheese. 

5. Transfer the cheese to non stick pan. Add sugar and cook in medium heat until it become dry      (Adjust sugar at this stage) Stir continuously to avoid color change. ( It will be sticky in the beginning and dries up quickly).

6.Once it dries up remove from the pan, add the cardamom and knead it well.

For Stuffing:

7. Follow step 5 & 6 with stuffing ingredients and  keep it ready.

For Orange sandesh:

8. Take small ball from the outer layer mix. Roll and then flatten it.

9. Place 1/4 tsp of the stuffing in the center. Bring the sides together to form a ball as we do for  modak. Garnish as you wish and serve chill.

Linking it with Diwali Delicacies Event by Sangee and Priya



Gayathri's Diwali special



Vardhini's Diwali Bash

     

     

  Gavalu

Preparation time:  15 ~ 20 minutes

Resting time: 30 minutes

Cooking time: 20 ~ 25 minutes for both frying and for syrup

Ingredients:

For gavalu 

2 cups all purpose flour / maida

2 tbsp ghee

1/4 tsp salt 

water for kneading 

oil for frying

For Syrup

1 cup sugar

water as needed

Preparation:

1. Mix flour,ghee,salt in a mixing bowl, gradually add the water and make a soft and stiff dough,keep aside for half an hour.

2. Make small size balls from the dough.

Using gavalu mould or back of fork,  rub each ball on it and roll spiral to get a shell shape as shown in picture.

Frying:

3. Line a plate or bowl with paper towel and keep it ready.

4. Heat oil in a pan on medium heat. When oil is hot enough, lower the heat and drop the prepared shell and fry till it become golden brown color or till done.

5. Remove and transfer it to lined plate to remove excess water.

For Syrup:

6. While gavalu is cooking, heat sugar and water in separate bowl and allow it to boil.

7. When sugar reaches 220 degree F, turn off the heat and add all cooked shell to the syrup and mix till everything corporate together. At this stage, sugar will crystallize quickly.

Store it in airtight container for up to 3 ~ 4 weeks at room temperature.                                 www.sarasyummybites.com     

Linking it with Diwali Delicacies Event by Sangee and Priya

.



Gayathri's Diwali special


Vardhini's Diwali Bash

 

Karasev

  

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  ||Preparation time: 15 minutes including resting time||            ||Cooking time: 10 ~ 20 minutes ||                       || Yield: 1 lb / less than 500 grams||

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Ingredients:

1 cups besan flour 

1/4 cup rice flour

1 tsp warm oil

1/4 tsp crushed pepper powder or to taste

1/4 tsp cumin seeds

A pich of turmeric powder

A pinch asafoetida powder

Salt per taste

Oil for deep frying

Method:

Preparing karasev dough: 

1. Sieve both flour in a mixing bowl. Add warm oil, turmeric powder, cumin seeds, asafoetida,  crushed pepper and salt and mix by hand so that the oil incorporates with the four.

2. Add water little by little to the flour and knead it to a soft pliable dough.  Cover the dough and rest it for 10 to 15 minutes.

3. While dough is resting, heat sufficient oil in a frying pan on medium heat and line the plate with paper towel and keep it ready. 

4. Grease murukku mould and a sev or circle shaped plate with little oil.  Fill sufficient portion of dough into the murukku mould and fix it. 

Frying the Sev:
5. When Oil is hot enough, Lower the heat and press the sev directly to the oil spirally. Deep fry the sev on both the side till it turns golden brown and crispy.

6. Remove and transfer it to plate lined with paper towel to drain excess oil.
7. Break the sev in to bite size pieces. Cool and store in an air-tight container.
8. Repeat the same with rest of the dough. For next batch, increase the oil heat for few minutes and lower when dropping the sev.

Note: For large quantity of sev,  do not knead the entire quantity with water. Instead, divide the mixed flour in to small portions and knead, single portion with water it into dough before frying. This is will ensure to retain the color of it.                                          w                                                                                      w   w sarasyummybites.com

               
Preparation time: 5 Minutes
Cooking time: 15 Minutes
Servings: 3
Adapted from Tv show..

INGREDIENTS:
1 cup milk
1 cup half and half
1/2 cup semi sweet chocolate chips
1 tbsp sugar (optional)
A pinch of salt

Method:
1. Heat milk and half and half in a saucepan  over a medium heat.
2. When the milk is warm add 1/2 cup semi sweet chocolate.
3. Stir gently until choco chip melts. Bring the mixture to hot but do not boil it, then it will loose it    consistency.
4. Add dash of salt, sugar to the hot chocolate and mix. You can add sugar and extra milk  according to your taste.
5. Pour it in 3 cups ( I garnished with white chocolate ) and serve hot.

This recipe is for Blogging Marathon 33 under theme ~ Chocolates.. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 33

Hot Chocolate

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|| Preparation time: 5 Minutes || Cooking time: 15 Minutes ||  Servings: 3 ||

     Adapted from Tv show.. 

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INGREDIENTS:

1 cup milk

1 cup half and half

1/2 cup semi sweet chocolate chips

1 tbsp sugar (optional)

A pinch of salt

Method:

1. Heat milk and half and half in a saucepan  over a medium heat.

2. When the milk is warm add 1/2 cup semi sweet chocolate.

3. Stir gently until choco chip melts. Bring the mixture to hot but do not boil it, then it will loose it    consistency.

4. Add dash of salt, sugar to the hot chocolate and mix. You can add sugar and extra milk  according to your taste.

5. Pour it in 3 cups and serve hot.                                 www.sarasyummybites.com

Preparation time: 20 minutes

Savory and Sweet Pumpkin Yeasted bread and Dinner Rolls

Preparation time: 20 minutes

Proofing time:  2 hours for dinner rolls and 2 1/2 hours for single bread

Baking time: 30 ~ 45 minutes for both

Yield: one 8 inch bread

Adapted from  500 Vegan Recipes

Dry Ingredients:

1 1/2 cup bread flour or all purpose flour

1 1/2 cup wheat flour

1 tsp salt for savory bread or 1/2 tsp for sweet bread

1 tsp cinnamon and dried herbs for savory bread or 1/2 tsp cinnamon for sweet bread.

Wet Ingredients:

1 tbsp dry yeast

3/4 cup warm water

2 tbsp sugar for savory bread and 1/4 cup sugar for sweet version.

3/4 cup pumpkin puree, fresh or canned

2 tbsp oil + extra for greasing

Other ingredients:

Chocolate bars of your choice for stuffing the mini  pumpkin bread rolls.

pumpkin bread rolls.

Method:

1. In a medium size bowl, combine water, sugar, and  yeast. Gently stir once and rest it for 10  minutes until froth.

2. In another bowl, combine dry ingredients and keep it aside.

3. After 10 minutes, add pumpkin puree and oil. Mix  and add dry ingredients to it and knead for 8  to 10 minutes by hand or 5 to 6 minutes in stand mixer until the dough is smooth and pliable. Add more or little flour at a time, if the dough is too wet. Shape it in to ball.

4. Slightly grease large mixing bowl, place the prepared dough. Cover and rest it in a warm area for 90 minutes, until doubled in size.

5. Lightly coat the cookie tray or 8 inch loaf pan with oil.

For pumpkin shape bread 

6. Punch down the dough, cut walnut size dough from it. ( you will get two dough portions, one is big ( for body) and another is small portion ( for stem)).

7. Shape the bigger portion in to ball.Place the smaller portion on the bigger portion with gluing with  water. 

8. With help of knife, cut the dough from stem to bottom as shown in picture. Gently transfer the dough to greased pan. Loosely cover with plastic wrap and let it rise for another 60 minutes.

For normal loaf bread.

Punch down the dough and gently knead and form it in to 8 x 4 log. Place it in to the prepared pan. Cover and proof for second time for 60 minutes.

Baking:

9. At the end of second rising time( may be before 20 minutes, Preheat the oven to 375 degree F /  190 degree C / gas mark 5.

10. Bake the dough for 30 ~ 45 minutes or until the loaf sounds hollow when the bottom is tapped.  Let cool on a wire rack completely before removing from the pan.

For chocolate stuffed mini pumpkin yeast dinner rolls

1. Follow the step 1 to step 5. Punch down the dough and  shape it in to log. Divide it into 9 equal  portions.

2. Shape 8 portions in to smooth balls. Divide the ninth portion again in to 8 portions for stems.

3. Stuff each round balls with chocolate and seal it properly. ( Sealed side should be the base.)

 Now place the stem balls on each bigger portion using water.

4. With help of knife, cut the dough from stem to bottom as shown in picture. Gently transfer the  dough to greased pan. Loosely cover with plastic wrap and let it rise for another 40 minutes..

Baking:

5. At the end of second rising time( may be before 20 minutes, Preheat the oven to 375 degree F /  190 degree C / gas mark 5.

6. Bake the dough for 30 minutes or until the loaf sounds hollow when the bottom is tapped. Let cool on a wire rack completely before removing from the pan.                      Adapted from  500 Vegan Recipes                                                                                                              www.sarasyummybites.com

This recipe is for Blogging Marathon 33 under theme ~ Chocolates.. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 33