October 2013
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Mysorepak is my all time favourite sweet. I always enjoy preparing this. Hope this recipe will be useful for all Mysorepak lovers. I bet we surely get the similar taste of Krishna Sweets Mysorepak. Main secret in this recipe is generous adding of ghee and little more concentration in mixing ghee and gram flour syrup.

Another version of Mysorepak with much less Ghee and much easy preparation is given in this recipe - Easy Mysorepak Recipe

Pacharisi Kai Murukku is a traditional Indian snack especially for marriages and other auspicious events. Whenever I go to Grand sweets in Adyar, by default, I order kai murukku for its divine taste. Even the broken murukku are mouth-watering. 

For a very long time, I believed that doing Pacharisi Kai Murukku is really very very tough. But few months before, I tried Puzhungal Arisi Kai Murukku and got some confidence to do this wonderful snack. Unlike Puzhungal arisi Kai murukku, Pacharisi Kai Murukku is more tasty and crispy and soft. For the first time, may be the twist wont be that much perfect, but if we keep trying, this is one of the snack which is very tasty and easy than other murukku varieties.
Pacharisi Kai Murukku (Raw Rice Chakli)
Pacharisi Kai Murukku (Raw Rice Chakli)


Servings3
Yield10
Preparation Time1 hour
Cooking Time20 mins 

Ingredients:
Raw Rice1 Cup
Urid dal 1/4 Cup
Hing1/4 teaspoon
Cumin seeds1 teaspoon
Butter1 tablespoon
Saltto taste

Method:
  1. Wash the raw rice twice to remove starch and then Soak the rice in water for 1 hour.
  2. After 1 hour, drain the water and spread the rice in a clean white towel or spread it on a newspaper to dry the rice. 

  3. When the wet is absorbed from rice, take the dry rice in a mixer and grind it to a nice powder
  4. When the raw rice is ground to a smooth powder, sieve it in a siever to extract very very smooth rice flour. Sieve it atleast twice to get a smooth rice flour

  5. Heat a pan and dry fry the urid dal till a nice aroma comes and the dal becomes slightly brown color. We dont need to fry till it turns dark red color. Remove from flame and allow it to cool off

  6. Grind the fried urid dal to a nice powder in a mixer. Sieve the urid dal powder to get smooth flour

  7. Take a bowl and add rice flour, urid dal flour, hing, cumin seeds and salt 

  8. Sprinkle water little by little and make it like a chapati dough

  9. Heat oil in a pan for frying. Add a teaspoon of hot oil to the dough and mix well. Adding hot oil to the dough will make the murukku crispy and also it will not make the dough sputter in oil
  10. Take a clean plastic cover and grease it with oil and place a water bottle lid. Now grease your hands with oil and take small quantity of dough and gently rub the palms to make like a thick thread

  11. Slowly and carefully twist the dough around the bottle lid
  12. Repeat it for 3-4 rounds around the lid and gently remove the lid from the middle. Repeat the above 2 steps and make 4-5 chaklis

  13. Check if the oil is hot. Drop a small amount of dough and if it raises immediately, then it is the correct consistency.
  14. Gently take the chaklis in hand or using a spatula and drop it at the side of the pan so that the oil will not spill.

  15. Now allow the murukku to cook till the bubbles vanishes and the chakli becomes crispy

  16. Remove the crispy murukku from oil and place it in a paper towel to remove excess oil

  17. The yummy,  crispy Pacharisi Kai Murukku (Raw Rice Chakli) is ready to serve. We can store it in a air tight container.
  18. Pacharisi Kai Murukku (Raw Rice Chakli)
    Pacharisi Kai Murukku (Raw Rice Chakli)

This is the first collection of some of the well appreciated and popular recipes published in Subbu's Kitchen. Trying these recipes will certainly make you a kitchen super star in your family!
Kalyana Rasam, Poondu Kuzhambu, Kovil Puliyodharai
Kalyana Rasam, Poondu Kuzhambu, Kovil Puliyodharai
Badhusha, Karasev, Sambar Vadai
Badhusha, Karasev, Sambar Vadai


Kalyana Rasam - The rasam that we taste in the marriage feast. Ever wondering how to get the same texture and taste in home? Try out this recipe and share your comments. - http://goo.gl/D5Gzm9

Poondu Kuzhambu - A variety of Chettinadu Kara Kuzhambu made using Garlic pods (Poondu) and the curry leaves (Kariveppilai). The spice lovers will love it!. This goes very well with Pongal as well -http://goo.gl/E473Ju

Kovil Puliyodharai - The Puliyodharai that we get in temples taste divine.! You may want to try this out if you are a fan of Temple Puliyodharai. You will certainly get the accolades from your family for this recipe! - http://goo.gl/xKUzI4

Badhusha - Badhusha is not a difficult recipe as you think of. That too you can get a perfect Badhusha even in your first attempt if you take care of certain things. Try out this recipe and share your comments - http://goo.gl/jFsHzG

Karasev - This is yet another snack that you often think that this can not be made in home. That's the myth! You can make a scrumptious Karasev in home with the usual ingredients that we use in our home -http://goo.gl/yi7NvK

Sambar Vadai - Next time when you have an important guest visiting your home, you may want to treat them with Sambar Vadai.  They will certainly get surprised when they come to know that these were prepared in home and that too by yourself and not from the hotel and they will bug for the recipe ! - http://goo.gl/TNQaom

Paal Sadam, easy to do kids loving recipe. Paal Sadam is the neivedhyam dish for Navratri day 8 which is dedicated to Goddess Saraswathi. 

Paal Sadam
Paal Sadam

Servings2
Preparation Time-
Cooking Time15 mins

Ingredients :
Raw Rice1/2 Cup
Milk1/2 Cup
Sugar2 tablespoon

Method:
  1. Pressure cook the raw rice and allow it to cool off
  2. Mash the cooked rice nicely 
  3. Add milk to the rice and mix evenly
  4. Add sugar and mix well. We can also add roasted cashews but it is optional
  5. The delicious Paal Sadam is ready to serve or for Neivedhyam
Paal Sadam
Paal Sadam

Sweet sundal is a unique sweet recipe made of mixes of dhals.

Sweet Sundal
Sweet Sundal

Ingredients:

Kadalai Paruppu(Channa dhal) - 1/4 Cup
PachaiPayiru(Green Moong dhal) - 1/4 Cup
Karamani(Perum payiru) - 1/4 Cup
Cardamom powder - a pinch
Grated cocunut - 2 teaspoon
Grated Jaggery - 1/4 cup
Ghee - 2 teaspoon

Method:
  1. Dry fry the dhals in a pan and clean it in water and pressure cook it
  2. If the cooked dhals have more water strain it and keep it aside
  3. Heat the pan and add grated jaggery and pour little water for the jaggery to dissolve
  4. When the jaggery dissolves, add the cooked dhals and mix it well till the mixture does not stick on to the pan
  5. Add ghee,cardamom powder and grated cocunut and mix it well
  6. The mouth-watering sweet sundal is ready for neivedhyam and for serving.
  7. Sweet Sundal
    Sweet Sundal

You can click here for other sundal varities

Mochai Payiru (Butter Beans) Sundal is another variety of Neivedhyam dish we do for Navratri on Day 5. Mochai is rich in Proteins and it is a very good source of cholesterol-lowering fiber. Very simple dish and delicious too...

Mochai Payiru sundal (Butter Beans Sundal)
Mochai Payiru sundal (Butter Beans Sundal)

Ingredients:
Butter Beans (Mochai Payiru)1 Cup
Grated Coconut2 teaspoon
SaltTo Taste
Red Chilli1
Sundal Powder2 teaspoon

For Seasoning:
Oil2 teaspoon
Mustard Seeds1 teaspoon
HingA pinch
Curry LeavesFew

Method:
  • Soak the Butter beans/Mochai in water overnight
  • The next day pressure cook the butter beans / Mochai and allow for 3 whistles
  • Heat the pan, pour some oil and add mustard seeds. Once the mustard seeds begins to sputter, add hing, curry leaves and then add the cooked Mochai and sundal powder and salt and mix it well
  • Finally add the grated cocunut and mix it well
  • The delicious Mochai Payiru (Butter Beans sundal is ready for neivedhyam and for serving
Mochai Payiru sundal (Butter Beans Sundal)
Mochai Payiru sundal (Butter Beans Sundal)

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