Rasmalai : ICC

Tags

indian cooking challenge, rasmalai

Rasamalai is a sweet I love to the core…. So when Srivalli announced that this month’s challenge is going to be Rasmalai, I was delighted… grinning like a baby 😀 that yesI am going to make rasmalai….

I had fun making it and totally enjoyed myself eating the product too, light spongy and yummy 😀

Go to ICC blog for the recipe

Muruku conquered : ICC

Tags

indian, indian cooking challenge, muruku, recipe, snacks

Yeah I made the yummy snack muruku first time in my life… thanks to Srivalli and Indian Cooking Challenge... and that too Sago muruku no less 😉 it was yummy and I think it came out decently well… though I was not very happy with the first one I made… the thick one in the photo below, the inside of it was not as crisp as it should have been. Then I changed the mold and made the thick sev like ones, they came out perfect. Wondering why? Anyone has a clue?

so here is the recipe I followed given by Srivalli… my comments as usual in blue 🙂

Sagu Biyyam Muruku / Sago Muruku
Ingredients

• Rice Flour  2 cups
• Besan flour  1/2 cup
• Fried gram flour – 1/2 cup
• Sago – 1/2 cup
• Salt to taste
• Curd – 50 gms (half of half cup) I used the store bought amul butter milk rather than making butter milk at home
• Chilli powder – 1/2 tsp or as per taste

Special Utensil

Muruku Achu

Method

• Soak Sago in Butter milk for 3 hrs, please ensure that you soak it enough else you may risk having the sago burst. (I soaked it overnight but somehow the stupid sago I had was not softening at all so I grinded it a little along with the butter milk)

• Mix all the flour together, heat 50 gms oil (u know I forgot this 😦 may be that was the reason the thick ones were not as crisp?), mix to the flour along with salt and chili powder. Then add the buttermilk soaked sago slowly and knead to a chapati dough consistency

• Heat oil for deep frying.In the muruku achu, add the dough. When the oil is hot, press down directly as as murukus. (I tried doing this though it was happening, I was feeling the direct oil heat too much to bear, so I made them on the polythene and then transferred them to the oil)

• Cook on medium flame to ensure the muruku is cooked well.

Notes:

Ensure sago soaks in buttermilk well and is soft or else it will burst when you press it down in hot oil.
Cook on medium to ensure even cooking.
Fried Gram flour is fried channa dal that is available commercially. It is general sold as the dal, we have to powder it at home. This is also referred as chutney dal as it is used in making coconut chutney.

And they were enjoyed with tea for 2 days before they got fully over

This post is off to ICC and to drool over everyone else’s Muruku go here

Ariselu : Indian Cooking Challenge

Tags

dessert, Friday Feast, indian, indian cooking challenge, jaggery, recipe, rice

Couple of months while blog hopping food blog so something interesting to make,I stumbled upon the Indian Cooking Challenge and I really liked the concept…If we can have a Daring Bakers we can have a ICC too 😉 and I promptly mailed Srivalli that I want to participate but then my neck gave me dhoka and I couldn’t take part last month but this month I was very sure I will do it…

So here is my first entry for the ICC

The rules just as Daring bakers are to follow the recipe given there exactly and make the dish and post it on ur blog on 15th of every month

This is the recpie I followed (my comments in Blue)

This method yeilds about 8.

Ingredients Needed

Rice Flour – 1 glass (standard measurement)
Jaggary – 1/2 glass (I used the dark brown one)
Coconut grated – 2 tsp
Cardamom powder – 1/4 tsp
Water – 1/2 glass
Sesame seeds – 1 tbsp

Oil for deep frying.

Method to prepare:

I had the Paku (a kind of jaggery the dark brown one, see pic by Srivalli to understand), so grated and added water just enough to cover them. Cooked on high and removed the scum. Then added the cardamom powder. Once it starts boiling, add the grated coconut. You will see lot of bubbles coming out.

At this stage, add the Rice flour slowly and stir it together well. You will know when the consistency is correct, so till then you got to keep adding the flour, but I used up the entire glass of flour I used a little more than 3/4 glass of flour.

The beauty of this dough is, you can store and use whenever you want. If it becomes too hard, just add about 2 tsp of water along with 2 tsp of sugar. Get it to boil, while you keep stirring it. The mix should become soft again. When you handle it, it should come together as a soft dough. Divide it to equal balls.

Heat a kadai with oil to deep fry these. In a greased plastic sheet, pat them down to equal sized discs. Press down the sesame seeds over the top. Once the oil is hot, gently drop these into them. Fry on both sides. Since the sesame seeds are just pressed over the top, they will get into the oil. If you want to avoid this, try adding to the dough (I added it to the flour)

Once they are golden brown, remove and drain them on a kitchen towel.They will be soft when you remove them, will become crunchy once they are cooled.

The regular ones are normally soft and oily, but these were crunchy and no oil at all!

It came out well but somehow I think something is a miss here… I haven’t really eaten the original ever doesn’t help either… N says its good and as Srivalli’s recipe says this one is supposed to be crisp so I guess I was able to make what was supposed to get back though I broke the first one while frying… but the rest came out pretty decently

Its also her 100th post so lets congratulate her on this 🙂