cookbypassion

Muruku is a crispy and crunchy snack which is very popular all over India. Mullu means thorn. These muruku are in a shape of mullu / thorn so that's why then name mullu muruku. These delicious snacks are made specially during Diwali and Krishna Astami. My kids love these snack in any shape they are made. I have added besan along with rice flour in this recipe. Where as udad flour or sago flour are also added for few variations of Muruku. This recipe goes to Week 4 day 2 of Blogging Marathon 105 under the theme " Diwali Savories and Sweets". Ingredients: Rice flour 3 cups Besan / Gram flour 1 cup Carom seeds 1 tsp Sesame seeds 1 tbsp Chili powder 1 tbsp Salt to taste Butter / Ghee 4 tbsp Oil for deep frying Preparation: In a large mixing bowl add all the ingredients and mix well. Add warm water to make a semi stiff dough. Heat oil for deep frying. Add  mullu muruku plate in the muruku maker and fill it with the dough. Once the oil is hot, turn the flame to low and  gently

Kajjikayalu are a very popular snack from Andhra Pradesh. These are prepared in other parts of India too with different kind of filling. They are called Karanji / Gujiya. I have posted a  different variation to this recipe few years ago. Today's recipe is similar to that but with addition of roasted peanut and sesame powder. These are crunchy, sweet and delicious snacks which can be made in any occasion. I have prepared these simple yet yummy snacks for this Diwali.  This recipe goes to Week 4, Day 1 of  Blogging Marathon 105 under the theme " Diwali Savories and Sweets". Ingredients: Maida / All purpose flour  1 cup Wheat flour 1/4 cup Sugar 1 tbsp Salt 1/4 tsp Oil  2 tbsp For the filling: Sooji / Semolina 1 cup Roasted and powdered peanuts 1/2 cup Roasted and powdered sesame seeds 1/2 cup Sugar 1 1/4 cup Dry coconut powder 3/4 cup Chopped cashews 1/2 cup Raisins 1/2 cup Butter / ghee 1 tbsp Preparation: In a large pan heat butter or ghee. Add cashews and raisins, saute

Methi Malai Matar is a simple yet delicious side dish which goes very well with any Indian bread or fried rice. Fresh cream gives this dish a nice rich and creamy taste and look. Very less spices used as this dish is on a slight sweeter side. Am sure your kids and family will love it. This dish goes to day 3 week 2 of BM 105 under the theme " Easy side dishes for rice / roti". Check out the ingredients and procedure. Ingredients: Methi / Fenugreek leaves 2 cups Boiled green peas 1 cup Butter 1 tbsp Garam masala 1 1/2 tsp Cumin 1 tsp Kasuri methi 1/2 tbsp Ingredients for gravy: Large onion chopped Large tomato chopped Fresh cream / heavy cream 1 cup Green chili 2 Ginger garlic paste 1/2 tbsp Cashew nuts 10 Sugar 1 tsp Salt to taste Oil 1 tsp Preparation: Heat  1 tbsp oil in a pan, add chopped onions and cashews.  Once onions turn light pink in color add chopped tomatoes, green chili, ginger garlic paste. Cook till raw smell disappears, add sugar and salt to taste. Cook till to

Ridge gourd / Beerakaya / Turai / Luffa is  a tropical and sub tropical vines in the cucumber family. In Andhra we add lots of chana dal to this vegetable along with some spices to make a spicy masala curry. It can also be used to make chutney with lots of chilies and sesame seeds. As this veggie is on slight sweeter side to make it a spicy curry or chutney lots of green chilies are added.  Today I will be making a simple gravy curry which can go well with plain steamed rice or rotis. For week 2 day 2 of BM 105 here comes Andhra  Style Beerakaya Kura. Ingredients: Beerakaya / ridge gourd peeled and chopped 2 cups Onion chopped 1/2 cup Green chili 2 Garlic cloves 6 chopped Curry leaves 4 Chana dal 1 tsp Mustard seeds 1/2 tsp Cumin seeds 1/2 tsp Red chili 1 Turmeric powder 1/2 tsp Chili powder 1/2 tsp Salt to taste Oil 1 tbsp Chopped cilantro 1 tbsp Preparation: In a presser cooker heat oil and add mustard seeds. Once the mustard seeds crackle add cumin seeds, chana dal, red chili, curry

Sorakaya or bottle gourd or Calabash is harvested  young to be consumed as vegetable. It can be cooked with dal / lentils or cooked as it is with some spices. Lauki as it is called in Northern part of India is also used to make kheer, dessert made of milk and sugar. Today I will be preparing a simple curry made with bottle gourd and dal along with some spices. Its goes very well with steamed rice or roti. This recipe goes for day 1, week 2 of BM 105 under the theme " Everyday easy dish for Rice / Roti".  Ingredients: Toor dal 1 cup Bottle gourd peeled and chopped 1 cup Onion sliced 1/4 cup Green chili 2 Turmeric powder 1/2 tsp Chili powder 1 tsp Salt to taste Chopped cilantro 1 tbsp For Tempering: Udad dal 1 tsp Mustard seeds 1/2 tsp Cumin seeds 1/2 tsp Red chili 1 Curry leaves 4 Oil 1 tbsp Preparation: Wash toor dal thoroughly, add 2 cups water along with turmeric and green chili in a presser cooker. Cover and cook for 3 whistles on medium flame. Meanwhile in a pan add 1 tbs

What an amazing month long  marathon it was, I enjoyed  this theme as much as I enjoyed the last Mega Marathon which we had in April ( 26 delicious Biryani / Khichdi / Pulao recipes )  Actually my family specially my kids loved and enjoy this theme more than anyone. They love fried snacks and it was easy for me to choose and make the dishes according to their taste.  All the recipes are very simple and easy to make except 2 or 3, so give it a try. Thanks to Valli who comes up with such a wonderful themes for us every month. She cooked 72 dishes for her 2 blogs, where as rest of us cooked  26. Hats off to her.  Below you can check out all the sweets and snacks which I posted this month.                                                              Week 1 : Indian Sweets  Day 1  Madata Khaja Day 2 Qubani Ka Meetha Day 3 Bellam Pakam Garelu Day 4 Bandar Halwa Day 5 Khajur Barfi Day 6 Jalebi Week 2 - Rajasthani Dishes Day 7 Jodhpuri Mirchi Vada Day 8 Papad Ki churi Day 9 Suhaali Day 10 Masa