Ari “Rice” Muruku – Deep fried, crisp and with a touch of spice!

 

 

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Hello My Dear Wonderful Readers!

How are you all doing today? So my next recipe for the season is the Rice and Urad Dal Murukku. In case you have never had these before, let me tell you, this is the Indian version of a deep fried snack that comes in a number of variations that is a staple at your 4 o clock tea / coffee. Yes, we love to have a little some thing to “bite into” every evening. But of late these savory snacks have been reserved only to be savored during festivals such as Diwali etc. So I decided why not make a batch of these pinwheels. They are really easy to make but you do need a “Murukku Maker / Press” The theory is the same as a piping bag for cream, just that the mixture is tighter and thicker so you need a little more force when squeezing them.

These murukku makers are available in both brass and stainless steel. I have the brass one and they come with various ends / nozzles just like your piping tips. Best enjoyed with a cup of tea or coffee these Murukku’s can last 2 – 3 weeks if kept in an air tight container. Make sure to use a good brand of oil. I used rice bran oil and you areΒ sorted for a long time πŸ™‚

Ingredients :-

  1. Rice Flour – 3 cups
  2. Urad Dal – 6 tbsp
  3. White Sesame Seeds – 1 tsp
  4. Black Sesame Seeds – 1 tsp
  5. Red Chilli Powder – 1 tsp
  6. Pepper Powder – 1/2 tsp
  7. Asafoetida – 1/2 tsp ( more if you like it pungent )
  8. Salt – to taste
  9. Oil – 3 tbsp
  10. Oil to fry
  11. Water to bind ( depends on the quality of the rice flour)

Instructions :-

  1. Heat a heavy bottom Khadai and fry the urad dal till they start turning golden brown. Make sure to stir continuously or else the dal might burn
  2. Once they are ready , add into a blender and powder to a fine powder
  3. In a large plate/ even your kitchen counter, drop the rice flour, urad dal powder, salt, white and black sesame seeds, pepper powder and asafoetida. Give it all a nice mix with the tips of your finger to spread the ingredients evenly
  4. Then add the 3 tsp of oil and mix into the mixture till they almostΒ resemble Β bread crumbs
  5. Finally add water little bit at a time to make a nice tight dough. Remember all you need is the dough to come together
  6. Take small portion of the mixture and run it through the murukku maker to see if you are able to make nice round circles. If you find that the circle keeps falling or breaking then you need little more water in the dough
  7. Once you have your dough ready, heat oil in a khadai ( enough to be able to deep fry these wheels)
  8. Cut a baking paper into equal sqares and at the back draw circles of equal size. you can use these as a stencil to make all your murukkkus
  9. Now attach the start tip to the murukku maker and fill the barrel with the rice flour dough
  10. Slowly make round shapes of the murukku on your prepared baking paper
  11. Start from the inside and go round towards the outside
  12. Once you reach the outside, pinch the end towards the murukku
  13. Once you oil is nice and hot ( make sure the oil is always at medium flame not too hot and not too cold)
  14. Fry these in batches of 2 – 3 depending on the size of your khadai. Wait til they turn golden bown on both sides. Keep turning them when in the oil for even browning
  15. Lay them on kitchen paper tower to soak up the excess oil
  16. You Murukku is ready! Store in an air tight container

Milk Peda – easy version

 

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Hello my Dear Wonderful readers!!

So I am back with my next recipe and that is my easy peasy Milk Powder Peda! These are super easy to make. Traditionally you will note that this sweet is make from Khoya and if that is easily available to you then you could make it that way too. But I am a mommy of a two year old and I run the kitchen and the house along with looking after him without any help. So any quick Indian sweet recipe is always welcome. These sweets are a favorite among people of all ages. My husband absolutely loves these and they are made every year around this time. So I am off to making more Diwali recipes and I leave you with this beauty!

Ingredients :-

  1. Milk Powder – 2 cup
  2. Condensed Milk – 400 gms ( 1 can)
  3. Cardamom Powder – 1/4 tsp
  4. Saffron – 15 strands
  5. Milk – 1 tbsp (warm)
  6. Ghee – 4 tbsp + to apply on hand while rolling the peda

Instructions :-

  1. In a small glass, combine the warm milk and saffron strands and let it rest while we get on with the rest
  2. In a heavy bottom non stick pan, add ghee. Once the ghee has melted add the condensed milk
  3. Now using a spatula, mix the condensed milk and ghee well till you see bubbles begin to form on the side
  4. Then add in the milk powder and move quickly
  5. Mix well and continuously stir till there are no lumps left. Using the spatula, press down on all the lumps and give it a good mix
  6. Next add the saffron soaked in milk and the cardamom powder
  7. Give it a good mix
  8. Cook the mixture till you see that it begins to form a single big lump
  9. Then take it off the heat and set aside to cool
  10. Meanwhile grease a plate with ghee and apply some on your hands too
  11. Now slowly make small roundels with equal quantities of the mixture in the palm of your hand
  12. Set aside on the greased plate. This works well when the mixture is still warm and not too hot to touch
  13. Once you are done with all the pedas, make small indent with you finger or use a stamp to make an impression on the top of the peda and place pistachio slivers, saffron strands etc
  14. Your home made milkpowder pedas are ready!

Easy Gulab Jamun

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Hello My Dear Wonderful Readers!

How are you all doing? Today, I finally got my Diwali lights out on the balcony and my son was super excited! He ran out onto the balcony saying “Wooow..so pretty! “. He was in his PJs and his little eyes twinkled in the reflection from the fairy lights. Hey do you follow me on Instagram? Cause if you do, then you can see the live photos of what I describe here. Search for A cupcake for love and you will find me. I share most of my day meals or finds on my Instagram handle and I would love to hear from you.

So Diwali is a few days from now and I did make a few sweets but I have been procrastinating and not putting up the recipes on the blog. To make amends I am starting with my ‘easy peasy’ Gulab Jamun. Now as we go move along you will notice that most of my Diwali sweet recipes include Milk Powder. This is the lazy mum’s easy way to make home made sweets, satisfy sweet tooth’s, not spend too much time in the kitchen and also enjoy the holiday. So I am not saying these are authentic in anyway, but you know what, they taste just as good and they guarantee satisfaction πŸ™‚

So here is the recipe for my Milk Powder Gulab Jamun

Ingredients for the sugar syrup –

  1. Sugar – 1 cup
  2. Water – 1 + 1/2 cup
  3. Cardamom Powder – 1/2 tsp
  4. Saffron – 8 – 10 strands

Instructions :-

  1. In a heavy bottom pan, combine water and sugar
  2. With the heat on medium, slowly mix the water and sugar till it dissolves
  3. Then add the cardamom and saffron
  4. Now bring the mixture to a boil then reduce the flame and let it simmer till the mixture begins to thicken (around 10 mins)
  5. Continue stirring till the sugar and water mixture thickens ( dip a ladle into the mixture and see it it coats the back in a nice thick layer )
  6. Set aside

Ingredients :-

  1. Milk Powder – 1 cup
  2. All purpose Flour/ Maida – 2 tbsp
  3. Baking Soda – 1/4 tsp
  4. Oil – for frying (depends on the vessel)
  5. Milk – 1/3 cup
  6. Butter – 1 tbsp (melted and cooled)

Instructions :-

  1. In a large bowl, combine milk powder, maida, baking soda and mix well
  2. Then add the melted butter and combine well with the flour
  3. Finally add little milk at a time and slowly knead the flour to form a nice ball ( may be a little sticky but that’s ok)
  4. Leave it to rest for 10 mins
  5. During that time heat a heavy bottom pan with oil on medium ( use enough to deep fry)
  6. Finally make tiny lemon size balls with the milk powder mixture and set aside
  7. Slowly fry these balls on medium till golden brown
  8. After you have fried them, drop it into the prepared sugar syrup ( its best if the sugar syrup is warm)
  9. Let it soak for an hour and they are ready!

Saffron, Rose and Pistachio Bread – My Indian Holiday Wreath Bread

 

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Hello my Dear Wonderful Readers!

2015 has come to an end and 2016 has begun. I wish you and your families a wonderful and happy new year.

Looking back, 2015 was a blur of events and I can not believe how quickly the year has changed our lives. From becoming a mother to moving back home to seeing my son crawling and learning to walk. It seems like everything happened really fast. So many changes, so many ups and downs, so many lessons learned and so many new ventures. Starting the blog was one of the main highlights of 2015 and I can not express how happy I am to have started this wonderful journey. Thank you for all your support, encouragement and mostly for inspiring me!Β  I hope you would continue to do the same this new year as well.

This is going to be the first post of the year 2016 and I wanted to incorporate the bygone holiday theme one more time with an Indian edge. So here is my Saffron, Rose and Pistachio Wreath bread. This bread is inspired by my favourite flavours Rose, Pistachio and Saffron. Saffron give the bread its depth, the Rose jam sandwiched between the Β layer gives the bread a wonderful sweetness with an intense Rose flavour and the Pistachios give it a nice crunch!

Once again here’s to wishing you a wonderful and full filled 2016! Eat lots, have fun and be healthy πŸ™‚

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Mango Rasgulla

If you like Rasgulla as much as I do, then I suggest you try this recipe right away. Whenever anyone talks about Bengali Sweets, the image that’s comes to mind is one of small round clay pots filled with Rasgulla and Rasmalai, the sweet smell of sugar syrup and saffron and the little strands of saffron on the sweets.

Mangoes are still in season so I though why not combine the two! I am sure I am not the first one to think of such a recipe but I decided to call this my own recipe cause it took me close to 4 attempts to get it right. So this is my final masterpiece. J

Ingredients

  • Whole Milk – 1 ltr
  • Lime Juice – 2 tbsp
  • Powdered Sugar – 1 cup + 1/2 cup to add to cheena
  • Rava (Suji) – 1 tbsp
  • Flour – 1 tbsp
  • Cardamom Powder – ΒΌ tsp
  • Mango Pulp – 1 cup
  • Milk Powder – 2 tbsp (or less)
  • Water – 3 cups
  • Saffron – 4-5 strands (optional)

Instructions

  • Pour milk into a heavy bottom pot and place on medium flame
  • Once the milk comes to a rolling boil, add lime juice to the milk and take it off the flame
  • Let the milk stand for 5 – 6 mins. This is when you will see the milk curdling and separating from the whey.
  • While that happens, line a deep dish with cheesecloth wide enough to cover the mouth of the dish. The cloth should be big enough to hold the cheese and to tie up a knot.
  • Now drain the milk into this cheesecloth over the deep dish. The cheese gets collected in the cloth and whey in the dish. Discard the whey.
  • Under running water, vigorously wash the cheese inside the cloth by tossing the bag between your fingers. This is to ensure that the cheese does not taste like lime J
  • Now once you have washed it well, string the bag onto a spoon in such a way that the bag hangs into the dish but does not touch the bottom of the dish. This is to let the whey completely drip out.
  • Let the cheese hang for 40mins to an hour
  • While the cheese is drying out, pour the mango pulp into a saucepan and bring it to boil. Add milk powder little at a time. This is to thicken the mango pulp. Once the pulp has reduced to 1/3 its original volume turn off the gas and let it cool down completely. Once done the mango pulp is a little harder than jam.
  • After an hour, open up the bag and you will see that the cheese has somewhat hardened. This is β€œChenna”
  • Empty all the Chenna onto your clean counter top and knead for 5 mins
  • Then add the Rava, 1/2 cup sugar, Flour and Mango pulp (cooked and cooled) to the Chenna and knead for another 10 mins
  • In a dish, pour in some water and add sugar. Bring the mixture to a boil. Add cardamom powder and saffron strands to the sugar water
  • While the water is boiling, make small bite size balls of the β€œChenna”
  • Slowly drop the cheese balls into the boiling water
  • Do not put too many of them at a time. Once they almost double in size, slowly transfer them to your serving bowl
  • Once all the balls are cooked transfer the sugar syrup into the same serving bowl. Your mango rasgullas are ready