Chakkali/ Muruku

Ingredients:

Rice flour – 4 cup

Uraddal flour-1 cup

Roasted Chana Powder – 1cup

Pepper Powder – 1tsp

Jerra Powder – 1tsp

Til – 2tbs

Red chili powder- 1tsp

Butter-2tbs

Salt to taste

Oil for deepfry

Method:

In a pan dry fry rice flour and urad dal flour separately for 3 to 4 min.

Take a mixing bowl add rice flour, urad dal flour, roasted chana powder, pepper powder, red chili powder, jeera powder, melted butter, salt and hot oil mix it thoroughly with water to the Chapathi dough consistency to make Muruku/Chakkali

Heat oil for deepfrying. 

You need a Muruku mold to make this, There are different attachments comes with a murukku /Chakkalimaker (just like the food processor attachment). I use single star attachment to make this murukku / Chakkali but three star can also be used to make a different shape.
Now take a small amount of dough and put it in the maker and close the maker.
Take an aluminum foil or Ziploc bags with some oil brushed on it, Start pressing the mould and slowly rotate the maker into a circle shape till you form a medium sized spirals.

 When Oil is hot enough to deep fry, add the murukku/ Chakkali one by one( just lift the murukku /Chakkali gently from the foil by using your hand and slowly drop it in the oil.


Deep fry until it becomes golden brown and remove from heat.
Let it cool for few minutes and store it in a air tight container.

Moong Whole Curry

Serving: 4

Ingredients:

Whole Moong: 1 cup

Onion: 1

Tomato: 1

Sambar powder: 1tsp

Chopped Coriander: 4 tsp
Turmeric powder: 1 pinch

Garlic: 2

Coconut: 4tsp
Tamarind paste: 3tsp

Salt

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Soak Dal Moth / Matikekalu over night.
In a pan heat oil and add all seasoning ingredients, when mustard seeds stops splutter add finely chopped onion, garlic fry for few min now add Dal Moth / Matikekalu and fry for 3 - 4 min. Pressure cook adding 1 cup water.

when it gets cool open the lid and start boiling now add coconut powder, turmeric powder, sambar powder, tamarind paste, chili powder, salt, chopped tomato and boil it for 8 - 10 min.

Garnish curry with chopped coriander leaves

Cauliflower Rice

Ingredients:

Rice - 2 Cup
Cauliflower - 1lb

Vangibath Powder / Huli Powder - 2tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustard seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Pressure cook Rice and Let it cool for 15 to 20 min.
Chop Cauliflower into small pieces .

Prepare seasoning then add Cauliflower and fry on low flame for 10 min, if needed close lid, cook until it becomes tender.

Add Vangibath Powder / Huli Powder to cooked Cauliflower and cook for few min.
Mix Cauliflower and salt to Rice.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice.

Granny Smith/ Green Apple Rice

Ingredients:
Sona Masoori/Basmathi Rice  - 1cup
Lemon - 1
Chopped Coriander - 2tbs
Grated Apple - 1/2 cup


Seasoning:
Mustard seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 2tbs
Urad dal - 1tsp
Chana Dal -1tsp
Peanut - 2tbs
Cashew nuts - 2tbs

Turmeric powder - 1/4tsp


Method:
Soak Rice for an hour and pressure cook with 2 cups of water or as required.

Prepare seasoning, once mustard seed starts sputtering add urad dal,  Chana Dal, Peanut and Cashew nuts when they start getting slight brown add grated Apple, turmeric powder and keep for 2 to 3minute.  Now reduce the heat and add cooked Rice, salt and lemon(if required), keep mixing until Rice is well coated with seasoning.
Garnish with chopped coriander and grated coconut.

Note:   Granny Smith/ Green Apple Rice  taste like mango rice.

Spinach Paneer Rice

Ingredients:

Basmati Rice - 2 cup

Spinach - 1 bunch

Paneer - 1/2 lb
Fresh / Frozen Peas - 1/2 cup

Green Chili - 3

Salt to taste

Seasoning :

Chopped Onion -1/2 cup

Oil - 2tbs

Clove - 4

Cinnamon - 1'

Bay laves - 2

Jeera - 1tsp

Method:

Wash and soak rice for one hour.
In a frying pan fry Paneer cubes with 1tsp of oil until they get light brown.

In a cooking bowl boil 2 cup of water, when it's starts boiling turn of the flame and add spinach,  let it cool for few minutes. Grind spinach and 2 green chillies without adding water.
In a pressure cooker add oil and all seasoning Ingredients, 

fry until onion gets translucent then add peas, spinach paste  and soaked rice to seasoning,  

Fry for few minutes. Add 3 cups of water, Paneer, 

salt and pressure cook the rice.

Serve Hot with Raitha.