Benne means butter in Kannada and Murukku mean crunchy savory snack. Murukku is also known as chakali is a traditional treat made during festivals of Diwali and Krishna Janmashtami. There are so many variations of this chakli, but this is a tried and a tested one, the one I can rely one. I learnt this recipe from my mom who has been making these for years now.
‘Benne Murukku’ is so crispy that it melts when you pop it in your mouth. This is easy to make and does not consume too much time. This forms a good afternoon snack and a good accompaniment for tea or coffee.
On another note, maybe I spoke a bit too soon about FoodWorld in my previous post. It was up for a day and everything seemed well but then it could not stay up long and crashed again. As of now I am not sure when it might be up again, but then I thank you readers for your patience and understanding.
- 2 cups rice flour
- 1 cup powdered Hurigadale( fried gram dal)
- 50 gms butter/3.5 Tbsp [bring it to room temperature]
- 1 tsp redchili powder ( according to taste)
- Salt to taste
- 1 tsp cummin seeds/jeera
- 1 tsp sesame seeds
- Oil for deep frying
- Take a big plate and add all the flours, add the salt, red chilli powder, sesame seeds and cumin seeds. Mix it thoroughly with hand.
- Now add the star ingredient ‘butter’ to this and mix well with your fingers until incorporated. The entire flour should be mixed giving it a crumbly flour texture.
- Note: do not add oil instead of butter as it might not have the same crispy effect.
- Check for taste and add other seasonings if required. Now add water little by little to make thick dough. (Do not add too much water, the lesser water the better).
- Keep the dough covered with damp cloth/towel and set aside.
- Add oil into a big kadai and get it ready for deep frying. Keep the murukku/chakli press ready by greasing it on the inside.
- To make sure the oil if of the correct temperature, drop a bit of dough and when you hear the sizzling sound and it turns light brown it is ready.
- Make small balls of above mixture and put it in chakkali press and press it directly over hot oil and fry.
- Note: The dough might break because of the butter, but that is ok.
- Fry in oil until golden brown. Drain it on a plate covered with paper towel/napkin. Let it cool and store it in an air tight container. Stores well for at least 2 weeks.
Warm and comforting a simple Daal makes any meal filling and satisfying. Today I am sharing this recipe which is made using split moong daal.
I find this recipe especially useful for my 7 year old who is fussy about eating certain vegetables. So I sneak in those vegetables while cooking the daal and proceed to making daal the regular way. The dal goes right in without him noticing or making a fuss about it. This time I added capsicum and spinach; I do not miss an opportunity to sneak in some greens and making it healthier.
Now you can add any vegetables of choice like carrots, beans, potatoes, peas and make it your way. This is a simple no frill daal recipe which does not have onion or garlic. Pair this with some vegetables/sabji and it makes a complete meal.
- ¾ cup split moong daal
- 1 cup packed spinach (cleaned and chopped)
- 1 /2 cup chopped capsicum/bell pepper (add more if you prefer)
- 1/2 tsp grated ginger
- ½ tsp jeera/cumin seeds
- Pinch of turmeric
- Salt to taste
- 1 tsp mustard seeds
- 5-6 curry leaves
- 1 big ripe tomato (chopped)
- 1 tsp red chilli powder
- 3-4 tsp oil
- In several changes of water, clean the moong daal and remove any dirt.
- To this add the chopped spinach, ginger, capsicum; jeera seeds, turmeric, water and pressure cook until it is soft.
- Take a heavy bottom pan, heat oil then add mustard seeds, curry leaves.
- Add the chopped tomatoes, little salt and mix well. The salt in the tomatoes makes it cooks very fast.
- Add chilli powder and stir well. Add the cooked daal, along with the water and cook until it comes to boil. Let it simmer for another 5-8 minutes (stirring in between) and then cover with lid and switch off the gas.
- Goes well with rice or even with Rotis/chapathis when it is thick.
As I stand by looking at the calendar, I cannot help but wonder how fast the months of October and November have flown by. Days turned to weeks, weeks to months all gone by in a haze making me realize how little I have updated my blog.
Work has been pretty hectic to say the least with plenty of projects along the way. Even though the projects have been challenging and interesting the long hours and constant pressure has been draining leaving me no time to work on my hobby.
That said we celebrated all the major festivals Dasara, Diwali, Thanks Giving along with family and friends relishing food and good company.
I had prepared this Sev for Diwali as part of the ‘faaral’. I have followed a simple and a trusted recipe for this. I do not prefer adding red chilli powder to the dough as I feel it takes away the taste after it is deep fried and so prefer adding crushed pepper instead.
- 2 cups Besan flour/gram flour
- ½ cup rice flour
- 4 tsp warm oil
- ½ tsp crushed pepper powder
- 1 tsp cumin seeds
- ¼ tsp turmeric powder
- a pinch asafetida powder
- Salt per taste
- Oil for deep frying
- Making the dough: Sieve both besan flour and rice flour onto a big plate. Add warm oil, turmeric powder, cumin seeds, asafetida, crushed pepper and salt and mix by hand so that the oil incorporates. Add water in intervals kneading and making soft pliable dough. Set aside and keep it covered for 10 minutes.
- Meanwhile in a frying pan heat (on medium) sufficient oil for deep frying.
- Take small quantity of the dough and fill it into a sev “press” and press out thin strands directly over the hot oil.
- Deep fry on slow flame until it turns very light brown and crisp. Transfer it to plate lined with paper towel to drain extra oil.
- Smash the big strands with hand to make bite size pieces. Cool and store in an air-tight container.
- Note: If you are preparing large quantity of sev then mix only a portion and make the dough. Make dough as needed and then deep fry.