கை முறுக்கு!

This is one of the most famous and special snack of Tamilnadu. Usually this kaimurukku is prepared with raw rice in most of the homes. But we can get kaimurukku from shops which are prepared in par boiled rice. This one is prepared with par boiled rice [Idli rice.] My sister is making this kaimurukku skillfully and beautifully always! You can see yourself in this snap that she is an expert. And the taste is so delicious!! Now the recipe follows!

 

 

KAI MURUKKU:

Ingredients needed:

Idli rice- 1 cup

Fried black gram powder- 2 tbsp

Butter- 1 tbsp

Gingelly seeds- half sp

Cumin seeds- half sp

 

asafetida powder- half sp

 

Salt to taste

Procedure:

Soak the idli rice in enough water for 4 hours and grind with little water to a thick smooth paste.

Put the ground paste in a white cotton cloth and cover it with the corners.

Put a weight on it for some time.

The excess water will be drained in this way.

Roast the black gram in a dry pan.

When a nice aroma floats on air, take away the pan from the fire.

Let it cool and grind it to a fine powder.

The important thing is that the dal should not be fried to golden brown.

 

slightly roast the gingelly and cumin seeds and allow them to cool.

Mix the black gram powder, butter, cumin seeds, gingely seeds, asafoetida powder and salt with the ground rice paste and mix well to a smooth thick dough.

Make ‘kai murukku’ like this with your fingers! 

 

 

 Thanks for google!

 

அவல் பாயசம்!!!

AVAL PAYASAM [RICE FLAKES PAYASAM]:

Serving this delicious dessert [payasam] prepared with rice flakes is a nice way to treat your guests graciously at the end of a fantastic meal! This payasam can be prepared with red rice flakes also!

 

 

 

Ingredients:

 Aval – half cup

 Sago [javvarisi]- 2 tbsp

 Raw rice- 1 tbsp

 Ghee- 3 tbsp

 Cardamom powder- half sp

 Sugar- 1 ½ cups

 Warm Milk-1 litre

 Cashew nuts-8

 Poppy seeds [optional] - 1 tsp

 Raisins- 1 tbsp

 Cashew nuts for frying-2 tbsp

Procedure:

 Heat a pan and pour 1 tbsp of ghee.

 Add the aval, sago and the rice and fry them on slow fire until they become slightly golden brown.

 When cooled, powder them coarsely.

 Soak this powder in the slightly warm milk mixing thoroughly without any lumps.

 Let it stand for 15 minutes.

 By this time the powder will be absorbed in the milk.

 Mix well and pour it in a vessel.

 The mixture must be watery.

 If the mixture is too thickened, some more milk must be added.

 Boil it on slow fire.

 It will be cooked immediately.

 Grind the cashew nuts and poppy seeds with some milk to a fine paste.

 Add this to the boiling milk and mix well.

 Finally add the sugar and the cardamom powder.

 Boil for some minutes.

 Finally add the fried cashew nuts and the raisins with the ghee.

 

JEERAGA RASAM!!

Though this rasam is very different, It is  quite easy to prepare .  Red ripe tomatoes are needed for this rasam.  They must be juicy . Any kind of poriyal or kootu goes well with this rasam.

 

 

ஜீரக ரசம் 

Ingredients needed:

 Tomatoes [ medium size]-5

Tamarind- a gooseberry size

Curry leaves- 1 arc

Cummin seeds- half tsp

Mustard seeds- 1 tsp

Asafoetida- a small piece

Turmeric powder0- half sp

Salt to taste

Tuar dal- 1 tbsp

Oil- 1 tbsp

Red chilli- 1 

Procedure:

Soak the tamarind in a cup of warm water for 30 minutes and then extract its juice.

Soak the dal in a little water for half an hour.

Cut the tomatoes in to small pieces.

with this, add the soaked dal, curry leaves, cummin seeds, turmeric powder and the red chilli and grind them coarsely.

Add the tamarind juice and enough salt to the mixture and mix well.

The mixture should be 4 to 5 cups.

Heat a pan and pour the oil.

when the oil becomes hot, add the asafoetida and mustard seeds.

When they start to splutter, pour the rasam mixture.

Let it simmer for 3 minutes.

Now the delicious Jeeraga rasam is ready for serving!!