South Indians must be very well aware of this savory called Kai Chuttu Murukku. Murukku is called chakli in western Indian languages . The word "Kai Chuttu" means prepared using hands. Usually murukku is prepared using a press container which gives it the specific shape and design and it is later fried in oil, but in this murukku it's different. Instead of container , hands are used to give them the design and shape and later it is deep fried in oil.
There is something very special about this murukku which I had noted, may be people may find it ridiculous but it's completely my opinion. Just use the same ingredients and use a press container to make murukku . Similarly prepare some murukku using your hands. Taste both the both , I bet you will find a difference in the taste. The one which is prepared using hands are more tastier than those which are prepared using the press container. I can bet on that. Hands definitely gives more taste and make the savory intresting. Once I had a talk on this with a reputed cook specialist in South Indian cuisine, even he was of the same opinion. He said that hands definitely adds a unique taste to the dishes, that's the reason why traditionally prepared cuisines are more famous and liked by people than those which are available ready made in market. It's not just a belief but scientifically too hands can change and make dishes delicious. That's how the saying came where women with good cooking skills are often praised saying they have magic in their hands when it comes to cooking.
Kai chuttu Murukku is item which is always found in most Tamilan household , since it's a Tamil Nadu Savory. Marraiges are often described incomplete unless guests are gifted with a bag containing Kai chuttu Murukku, Beetal leaves, supari, flowers and a sweet dish.
Murukku is prepared in lines(the circles or the rings) depending on the functions. Like this murukku is a three ring which I prepared at home. For marraiges 5 ring Murukku is prepared and 4 ring is prepared during festive seasons.
I love this murukku and make it a point to prepare this at home since I find that more economical and hygienic. I did record the method of preparing the murukku but my video turned out to be too blurred. I will definitely upload the next time i prepare this. As of now I am posting a video link I found on youtube.
http://www.youtube.com/watch?v=1mJnY8C1Rbo
This Lady Vijayakumari has shown the easy way of preparing the murukku which will definately help you guys to understand .
Often kai chuttu Murukku is considered difficult to prepare but believe me , it's not that tough either. All you need is some expertise and patience. Practice everyday and you will be able to prepare it 5-6 days. Don't make dough and waste it for practicing, just make a rough handful of dough out of rice flour and try.
I would recommend a home made flour instead of readymade flour from market. Since home made flour would be best and the results would be far better.


Ingredients:
Rice Flour - 8 cups (read the method below for preparing the rice flour for Murukku).
Urad dal flour - 1 cup
Butter - 100-150 grams
Sesame Seeds - 2 tablespoons
Salt - to taste
Oil for deep frying (probably Palm Oil)


Method: (For Rice Flour)

1. Take 8 cups of rice (Pachcha arasi/ Kachcha chawal/raw rice) and wash it. Soak it in water for some 10 minutes.
2. Drain the excess water from the rice.
3. Take a big clean cotton cloth or a clean towel. Spread it on the floor or a platform or table.
4. Spread the rice over the cloth and let it dry.
5. Don't let the rice dry completely. Once the water is completely soaked by the cloth remove it a vessel. You can take a check here. Just rotate your hands on the rice, if it doesn't stick then its ready for making flour.
6. Grind the rice to a fine powder.
   
7. Use a seive (chalni) and pass the rice flour through them to ensure that flour is too fine and not coarse.
8. The rice flour is ready for Murukku.

Method: (For Urad dal flour)

1. Take 1 cup of urad and fry it over low flame till it changes it's color . Don't let it get brown. Just roast it till it turns yellowish.
2. Now cool the urad and grind it to a fine powder.
3. Pass it through a seive to ensure that you get a fine powder.
   
4. Remember: Use only fine flour or else it might crack up while being deep friend in oil and at times it might pop out and might hurt you too.

Method : (For Making Murukku)

1. Take all the ingredients( except oil) and mix well.
2. Add some water to it and kneed it into a very soft dough. The dough should be extremely soft.
   
3. Take a clean cloth and spread it over a table.
4. Take some amount of dough in your hands and twist it in between your fingers and make rings in circular path to make the murukku ( watch the video link given above).
5. Keep twisting the dough in between your fingers and it will make a way out on the cloth. This might take some practice but worth the result.
6. Heat the oil. When it is ready check if it is ready for the murukku to be fried. For that just drop in a very tiny piece of the dough into the hot oil. If it is ready, it will float and will have foams around indicating its ready. In other words , you can see it being fried.
   
7. Now it is time to fry the murukku.
8. Carefully lift the cloth with one hand and flap the part where the murukku is prepared in your hands.
   
9. Slowly and carefully drop the murukku in hot oil one by one.
   
10. In case where you are not sure about it, then you can prepare the murukku in the spatula and then place in the hot oil till it starts seperating from the spatula.
    
11. Similarly drop in the other murukku one by one and deep fry it till it turns golden brown .
12. Allow it to cool and store it a airtight container. This can be stored up to 2 months if stored preperly.
13. Kai chuttu Murukku is ready.
    

Preparation Time: 4 hours
Cooking Time: 1 hour
Serves : Makes almost 100- 120 Murukku
Shelflife: 2 months
Serving Suggestion: A good evening snack.


Note:

• Always use home made flour, it might take time but its worth the result.
• Pass it through seive properly to ensure that you get fine flour.
• Practice and you would definitely perfect the art of making chuttu murukku.
  
• Use desi butter which is available in markets as if would really give a better taste to the savory.
  

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.

Happy first blogoversary!!
Happy Birthday My Blog

Hi guys, It's going to be a year . Yeah, my blog is going to turn a year in few hours. I am quite excited and very happy. Days seems to have run really fast. I still remember the days when I wasn't that good with blogging. I didn't have any idea about what to write and how to explain. I am kind of reserved person and I find it difficult to speak up that easily. But today, thanks to blogging, this has really helped me a lot... I can see myself much improved . Now I am a bit good and comfortable with blogging and also my communication skills and writing skills have improved with this.

I wanted to start few things with this New year but since the first anniversary was just around, I preferred waiting to make this announcement. Yeah not one but 2 announcements. Well don't wanna make you keep guessing it's not a big surprise.

I am going to start 2 new blog under this blogger. One would be poems and shayaris and the other one would be beauty and health blog. Wondered?
I have mentioned a few times that I am blessed with creative skills . I really thank God for that gifting me with this skills. I am passionate about writing and I have loads of poems and shayaris penned down in my dairies and computer. Often my friends suggested me to publish them, but I don't really find them that good enough to publish them. But blogging them is quite a nice idea. Well, I won't be posting all the poems since many of them are really special to me which have my feelings and emotions but I would post many of those which are good enough and would be enjoyable to read.

I don't write often. I really need a mood or need to be left alone , that's when I can write something. Like many poets who can write on anything and everything, I am not that good in this. I pen down what flows in my heart , they are feelings and emotions which I never share with anyone. I have many friends, in fact loads of friends but I am very much a private person. I don't share any of my feelings or emotions with my family or friends. In a way that has really made me strong as a person today and helped me what I am. I love learning and poems have helped me learn patience, tolerance and most of all it taught me to be good with everyone. Its something which can be taken away from me.

The Purpose I am gonna blog on health and beauty is not much relevant though. I had a bad health and skin since young age and I had to face really worst time due to this. When I was young, I couldn't do much to improve it but now that am bit matured and have enough Knowledge I am really able to fight them. I am born with a allergy which makes me worse to everything harsh around me and takes a toil on my health and skin. I am almost allergic to everything around, it really sounds ridiculous but I live with it. I had a really bad skin till few years but now, I have followed many things , seriously learnt many things which made better results than I had before when I had to run for appointments to many docters. This aren't much special remedies but may be many people would be able to get some benefit out of it the way I had. There are not much Indian beauty sites or beauty blogs on net. May be I can contribute something. Nah, I didn't learn everything myself. I too learnt them from internet sites and blogs, through books, articles from newspaper and Magazines, through people etc. This subject really interests me. Even this is art. I won't be just blogging to share my knowledge but to learn from people who read this.

I am really thankful to all those visitors who visited my blog and made me feel good. I am thankful to all those beautiful comments I received , to all those food sites who invited me join them, to all those people who mailed me to give their feedback. You all made me feel really special and I want your wishes and blessings to keep my blog going .

This isn't just a blog for me, its my friend and guide and I treat my blog with respect on par as a human.

Happy 1st Anniversary To My Blog In Advance!!!!

I haven't posted something which can be cooked on daily basis since a long time. These days, i really find it difficult to get time for blogging, but still i make it a resolution this year to post and experiment as many dishes as possible.

Life really turns hectic and fast as days go. We hardly find time for ourselves and activities. Am no exception to this rule, my days are really going hectic and fast with days. That's the reason i opt for something which can be cooked within minutes though i love experimenting in the kitchen. But who has the time? I am south indian and rice is basic staple food at my home. Though i like rice, i believe that rice isn't that good for health and body as much as other grains do. But my parents are aged and can't opt for chewy foods like chapathi and rotis at this age and neither do I have enough time to cook multiple cuisines a day. And the rising prices of grocery won't permit me to take that easy on cooking.

I have always been a fitness freak. I believe in eating right and working out right and staying fit. I make this mandatory in my daily routine and also i regularly keep a check on the fitness of my family members. And the good health starts with good and healthy food so I always make it sure that i cover my daily menu with not only good and tasty food but also healthy and nutritious food. So green veggies, other vegetables, less oil and other things are always taken note of whenever i get into kitchen. I love eating veggies more than rice or roti. It not only provide much needed nutrients but only energizes the body.


This recipe which can be categorized under sabzi is one of my fav dish. I simply love this and make it a point to prepare this at least once a week. This sabzi is not only delicious and spicy but also is good for health. This has maximum veggies like potatoes, cauliflower, peas and carrots which are good for health. As you all know,potatoes have a special power to fulfill the hunger and the other veggies carrots, peas and cauliflower are full of nutrients and health benefits and so does potatoes. To add spicy taste red chilly powder and garam masala are used . This sabzi can be served with rice and as well as roti, bhakri and chapatis. This can also be eaten alone if you area veggie lover, even i do the same.

Ingredients:
Potatoes - 2 big potatoes chopped in 1 inch cubes
Cauliflower - 1 cup florets (cut them into medium or small florets as per choice)
Carrot - 1 big carrot chopped into small pieces
Peas - 1/2 cup (fresh or frozen peas tastes best then the dried ones)
Red chilly powder - 1 tablespoon
Garam Masala powder - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Asafoetida - 1 pinch
Mustard seeds - 1 teaspoon
Onion - 1 small onion (finely chopped)
Curry leaves - 10-12 nos
Oil - 1 tablespoon
Salt - As per taste
Coriander Leaves - Freshly chopped 1 tablespoon for garnishing.



Method:

1. Wash and chop the vegetables and keep aside. Keep the potatoes cubes in water since potatoes tend to change color once they are chopped.
2. Take a deep bottomed vessel or a big kadai. Heat it.
3. Add oil and allow to heat. Add mustard seeds and allow them to crackle.
4. When the mustard seeds crackle, add the asafoetida and chopped onions and saute till the onion turns golden brown in color. (Here is a handy tip, sprinkle a pinch of salt when you the saute the onions..this will make it saute faster and your time would be saved).
5. Add the curry leaves and just saute for few seconds on low flame. Dont saute curry leaves for long since it looses it important nutrients if sauted for long or fried.
6. Add 2 cups of water this thadka and allow it to boil. This will take just 2-3 mins as the kadai is already heated.
7. Add the chopped vegetables to the boiling water and salt and stir well.
   
8. If you want to cook this in a typical Maharashtrian style, then just add 1/2 cup of water and the chopped vegetables . Add the salt and close the lid. Salt helps the moisture the retain and helps the vegetables to cook well in its own water. This saves the nutrients. Maharashtrian style of cooking basically involves less amount of water and believes in cooking veggies in its own water.
9. Close the lid and allow the vegetables to cook.
   
10. When the vegetables tender soft and cooked well, add the turmeric powder, red chilly powder and garam masala to it. Stir well so the masala gets coated well. Lower the flame and stir in between till the sabzi gets dried up. This takes just 3 mins and also the masalas penetrates well in the veggies.
11. Garnish with freshly chopped coriander leaves.
12. Serve hot with rice or roti.
    

Preparation Time: 40 minutes
Cooking time: 20 minutes
Serves: 4 persons
Shelflife: 1 day
Serving suggestions: Serve hot with rice or roti.



Note:

• If you are in hurry, chop the vegetables a day before and store in a air-tight container or zip-lock packet and keep it in refriegerator a day before, this will save your time and also save the nutrients.
  
• Adding a pinch of salt helps the onions to saute fast.
• To cook this in Maharashtrian style, just add less amount of water and add salt before allowing them to cook. This helps the vegetables to cook well and helps the vegetables to cook in its own water which gives a different unique taste to the cuisine.
• Don't keep stirring often, this would mash down the vegetables. Beginners can use non-stick kadai to avoid any mess.

Click here to learn and know more about Maharashtrian recipes and cuisines - An Introduction To Maharashtrian Recipes and Cuisines.

Shakara Varatti is a special chips prepared in kerala. It is unique in taste and can be found in almost every Malayali household. This chips has the meaning and the description of its name in the name itself. Shakara varatti is a Malayalam word (language spoken by people of Kerala). Shakara means sweet and varatti means coated. Yeah right, this chips is sweet in taste and it is coated in jaggery which gives it this unique taste , hence it has this name.

I have few malayali family friends and also i have few malayali friends while i was in college and i had a good opportunity to taste and explore their food and recipes. Kerala recipes are quite simple and not much complicated to prepare. Kerala being a coastal state , malayalis use things which are commonly and easily available in abundance over there. Being a coastal area, it is abundant in coconut trees, banana tree , rice , fish and ground vegetables. That being a reason, you can see many keralities using coconut and coconut oil for cooking. Coconut oil is believed to have many health benefits and beauty benefits. Well let me come to the recipe. Its a delicious recipe which almost tastes like a traditional candy. It requires less ingredients but needs good concentration of mind and little patience for preparing this recipe. But the secret of making any recipe delicious is just prepare with love and affection and serve it much love and affection even the worst made food would taste delicious.

So, here am posting the shakarra varatti recipe, i cant post the preparation pics though since most of the pics turned out to be blurred and had bad quality of light. But i will surely make it a point to prepare this once again when i get time and post the pics on this blog. As of now, I am elaborately explaining the method of preparing this recipe. This was the first time i prepared this, but am satisfied with the outcome so hope it would help those who read it too.





Ingredients:
Unripe plantains(Raw Bananas) - 1 kg (it usually counts to 5 bananas)
Jaggery( - 300 gm
Cardamom( - 5 nos
Dry ginger and cumin seeds powder - 1 tbsp (add just 2-3 pinches of cumins to make powder)
Coconut oil - 250 gm
Ghee - 1 tbsp
Sour curd - 1/2 glass .



Method:

1. Peel the skin of the plantains(Raw bananas).
2. Slit the banana lengthwise and cut it into 1/4" pieces.
3. Put them in warm water for few minutes , say some 10-15 mins.
4. Take enough water to cover the plantain pieces.
5. Pour sour curd into this water to get rid of the plantains’ serum. Usually raw plantains are sticky and this makes it uneasy to use . This white sticky thing which looks like serum makes the pieces cling to each other thus making it imperfect. Sour curd washes away those sticky serums thus giving you clean pieces of plantains for chip which stays seperated from each other.
6. Keep this aside like this for some 30-40 mins. So that the sour curd removes away those sticky serums completely. It won't change the taste anyhow nor would the chips would taste sour.
7. Now strain the excess water off.
8. Now take a clean piece of cloth (water absorbale cloth) and pat dry the plantains. So that oil won't throw some boiling sparks on you while frying them.
9. Heat oil in a deep bottomed vessel . Let it heat for sometime and then lower the flame as this would make the chips crisper.
10. Put the plantains pieces in the oil . Put in batches so that it is fried nicely.
    
11. Keep a check on them continuously by stirring in between so that it doesn't get sticked to each other.
12. Cook in medium to low fire until the pieces start turning brown. Allow them to cook and fry them properly so that chips are crispy. It will take some time. (Here is a nice tip to know that the chips are fried. When the foams around the chips in hot oil are reduced, its a indication that its well friend and cooked but also be careful not the let them change the color to dark brown).
13. Once the chips are fried remove the pieces from the oil using a strainer and put them in a tissue paper to absorb excess oil.
14. Dissolve jaggery in water and bring this to a boil.
15. When the boil settles down and the mixture becomes thick.
16. Add the plantains into the boiling jaggery one by one .
17. The consistency is right if you see thin jaggery threads forming while you stir the plantain pieces.
18. Add powdered cardamom and dry ginger-cumin powder and mix well. So that the spices gets coated on each chip pieces.Also add ghee and mix well.
19. Now the nicely coated coated jaggery pieces could be seen visibly seperated and turning dry. (In case, it doesn't look completely dry then add 2-3 tablespoons of fine sugar to this and stir well).
20. Shakara varatti is ready. Allow it to cool down and then store them in a air-tight container. It remains for 1 month if stored properly.

Preparation Time: 1 hour and 30 minutes
Cooking Time: 1 hour
Shelflife: 1 -2 months if stored in air-tight container
Serves: Can be easily served to 20-15 persons
Serving Suggestions: Serve as a evening snack or serve it with lunch.


Note:

• Don't ever fry the chips directly in the oil. Do soak them in the sour curd for atleast 30 mins.
• For safety reasons especially beginners, do pat the chips in a dry clean cloth after removing from water and then fry them in oil so that boiling oil doesn't harm you.
• Keep stirring occasionally while frying, so that the chips doesn't stick to each other.
• When the foams around the chips in hot oil are reduced, its a indication that its well friend and cooked but also be careful not the let them change the color to dark brown.
• The jaggery is important part of this recipe. The consistency is right if you see thin jaggery threads forming while you stir the plantain pieces.
• In case, it doesn't look completely dry then add 2-3 tablespoons of fine sugar to this and stir well. This would let it dry and make perfect chips
  

Click here to know more about Kerala recipes and cuisines - An Introduction to Kerala Recipes and Cuisines.


Click here to know more about Indian sweets and desserts - An Introduction to Indian Sweets And Indian Desserts.