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 rais...

Khajur / dates barfi is one of the simple, healthy and sugar free sweet which can be enjoyed by any age group. Just few ingredients and an delicious sweet is ready to serve for any occasion. Dates and dry fruits both provide great nutrients to our body. Best time to make and consume this sweet is during winter's as both dates and dry fruits keep the body warm. This recipe goes to day 5 of Mega Marathon theme " Sweets and Snacks". Ingredients: Khajur / Dates 1 cup Chopped almonds 1/4 cup Chopped Pistachio 1/4 cup Chopped Cashew nuts 1/4 cup Ghee / butter 1 tbsp Preparation: De-seed dates and grind them to make a stiff paste in grinder or chopper. Heat ghee in a non stick pan and add all the chopped nuts. Saute them for few minutes, add dates paste and mix everything well. Cook on low to medium flame until the mixture thickens and leaves the pan easily. Transfer to a plate or chopping board. Let it cool for few minutes and roll it to make a cylinder shape. Roll it in a foil...

Motichoor Ladoo are traditional North Indian sweet made specially festivals.Thee ladoos are made of  very small gram flour balls or boondhi which are deep fried in oil or ghee then simmered in sugar syrup till they absorb the syrup. The preparation for Motichoor ladoo is same as Boondhi Ladoo. The word Motichoor literally translates to crushed pearls and honestly we think their couldn't have been a better name for the delicacy. Originally associated with states like Rajasthan and Uttar Pradesh these ladoos were also easy to store in the torrid temperatures and wouldn't go bad for days. To make today's recipe I didn't have the mootichoor ladoo ladle, so used the regular boondhi ladle to make boondhi. Just to make the pearls / boondhi to small size I have added the boondhi to mixer grinder and gave it  just 1 pulse. And then added to the syrup. Motichoor ladoo ladle are easily available in India, as I couldn't find it here in US managed to prepare this delicious sweet...

Chorafali is a Gujarati snack specially make during Diwali. This is a light and fluffy savory snack made with gram flour and udad flour. This melt in mouth crispy snack tastes like papad or chips. Adding sour and spicy flavor to this papad makes it a irresistible snack. This recipes goes to 2nd day of Blogging Marathon 93 under the theme " Diwali Sweets and Savories". Here goes the recipe........ Ingredients: Gram flour / Besan 1 cup Udad flour 1/4 cup Baking soda 1/8 spoon Salt to taste Oil for deep frying Red chili powder 1 spoon Black salt 1/2 spoon ( optional ) wheat flour / rice flour for dusting Preparation: In a mixing bowl add besan, udad flour, salt and baking soda. Boil about 1/4 cup of water to lukewarm. Now add warm water slowly to the dry flours and mix well. Add little water at a time to make a stiff dough. Add 1 spoon oil and knead the dough again. Cover with muslin cloth for 10-15 minutes. Now knead the dough once again and divide the dough into small portions...

Hello everyone, it feels so good to be back after a long gap.. Was away for few month setting up my new home. Yehhhh   finally we moved into our dream home. Missed  reading all the yummy recipes and commenting on my fellow bloggers posts. Lot to catch up now . Starting  back my with a delicious and crunchy snack for all age groups. Diwali is around the corner and everyone must be busy preparing snacks for your family and friends. Today I will be posting a snack with can be made ahead and store for up to 2-3 months. Great snack for road trips, after school or anytime with a cup of Tea / Coffee. This recipe " Ribbon Pakoda " goes to Week 2, Day 1 of Blogging Marathon 93 under the theme " Diwali sweets and savories ".  Here goes the recipe...…. Ingredients: Rice flour 2 cups Besan / Gram flour 1 cup Sesame seeds 1/2 teaspoon Ajwain seeds / Carom seeds 1 teaspoon Kashmiri Chili powder 1 1/2 teaspoon Salt to taste Melted butter 3 table spoons Oil for deep f...

Ingredients: Corn flour 1/2 cup Sugar 1 1/2 cup Ghee / Butter 4-5 spoons Elachi   / cardamom powder 1/2 spoon Lime juice 1 spoon Food color red / orange Almonds / Cashews chopped 2-3 spoons Water  2 1/2 - 3 cups Preparation:

Chakralu / Chakli / Muruku are one and the same with different names and different size. They are made with different ingredients, main ingredient being rice flour. I have tried the combination of besan / gram flour and rice flour but heard udad dal  flour and rice flour combo will be tasty and healthy too. To give a nice crisp to this chakralu I have added a small amount of sago flour.  Great snack for festivals, road trips and evening snacks.  This recipe goes tot he 2nd day of Blogging Marathon 81 under the theme " Diwali Savories and Sweets". Here goes the recipe....... Ingredients: Rice flour 2 cups Udad flour 1 cup Sago flour / Sabudhana flour 4 spoons Melted butter 3 spoons Salt to taste Chili powder 1 spoon Ajwai / Carrom seeds 1/2 spoon Oil for deep frying  Muruku / Chakli / Chakralu maker Preparation: In a  mixing bowl add rice flour, udad flour and sago flour. Also add chili powder, ajwai,  melted butter and salt to taste. Mix everything well and...

Chirote is a popular and traditional  sweet dish from  Maharashtrian  Cuisine. It is a delicious sweet, dripping sugar syrup in  each bite. This crispy and juicy mithai is made with very few ingredients such as maida / flour, semolina (optional) , butter and sugar syrup. Semolina is added to give this sweet a crispy  and crunchy texture.  In Andhra we use the same process to make Kaaja. In Chirote we cut the into pieces after layering and then roll it to give a poori shape. But for kaaja  we do not roll but fry the pieces as it is and then add them to sugar syrup.  Here is  my Kaaja recipe.   Chirote goes to the 2nd day of BM 61, week 4 under the theme " Indian Mithai". Ingredients: Maida / All purpose flour 1 cup Fine sooji 1/4 cup Butter 1/4 cup Rice flour 4 spoons Oil for deep frying Sugar 1 cup Water 3/4 cup Elachi powder 1/4 spoon Saffron stands 6 to 7 Preparation: Heat 3 spoons oil. In a mixing bowl add maida and sooji mix well and...

Today we are starting with 2nd week if BM 31, I choose " Member's Choice" as my theme.  Valli asked us to  name few recipes which everyone is interested to cook. All the BM members have come up with few recipes. In which Ariselu is the of the recipe. I have tried to make these couple of times but never came out perfect. But this time I was success. Taste and texture everything was perfect. Ariselu is a telugu work which means  a sweet made with rice and jaggery. This is also known as Adhirasam in Tamilnadu and Kajaya in Kannada. This is a traditional dish prepared during festivals. Here is the recipe..... We need: Raw rice  2cups Jaggery 1 1/2 cup Sugar 1/2 cup Elachi powder 1/2 sp Oil for deep frying Method: Soak rice in water. Rice has to soak in water for at least 2 days. Make sure to change the water every 8 hrs. Drain the water and  dry the soaked rice on a dry cloth to dry. Let the rice dry for 30minutes. Now make a fine powder with the rice. Meanwhile hea...

Karanji is a deep fried dumpling with a filling of grated coconut sweetened with sugar and flavoured with powdered cardamom seeds. It is also known as Kanavale. It is one of the popular sweets prepared for Diwali celebrations.   We need: Maida / All purpose flour 1 cup Sooji 1/4 cup Oil 2sp Salt pinch Powdered sugar 1cup Cashew and Raisins 1/4 cup Grated coconut 1cup Elachi powder 1/2 sp Poppy seeds 2 sps Oil for deep frying Method: Add sooji, salt and oil to all purpose flore and mix well. Now add warm water to make a stiff dough. Knead well and keep aside for 30mins. To make filling dry roast poppy seeds. Now add grated coconut, poppy seeds, elachi powder, broken cashew, raisins to powdered sugar and mix well. Now take little dough to make a small size poori. Apply little milk or water to the edges of poori. Now fill a spoon full of the coconut filling. Now close the poori gently to make a dumpling. Make all the dumplings and keep aside. Meanwhile heat oi...