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.

Matri is cuisine from Gujrat. There are different types of Matris like namkeen matri, sweet matri, gol matri etc. Matris are very simple and and tastes simple too. Here i am posting a simple matri in the simple method.


Ingredients:
1 cup plain flour
1 tbsp. ghee or oil
salt to taste
2-3 pinches soda bicarb
1/4 tsp. ajwain seeds
warm water for kneading
oil for deep frying.


Method:

1. Mix all ingredients, except oil for deep frying and water.
2. Add water little by little kneading into a pliable dough.
3. Cover and keep for 15 minutes.
4. Break into small portions, roll in 1" wide rounds.
5. Keep a little thicker than puris. Prick with a fork.
6. Place on a clean spread out cloth.
7. Similarly prepare all the matris (puris) .Finish for all dough.
8. Heat oil in a frying pan, add some matri at a time.
9. Fry till lightly golden, flip side and repeat.
10. Drain and cool to allow to become crisp.
11. Store in an airtight container.

Making time: 40 minutes

Makes: 25 pieces (approx.)

Shelflife: 2 weeks at room temperature.

Note: Keep on low flame while frying matris. Also turn them carefully, since it tends to break soon due to delicacy.


Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.

This recipe requires Chakli maker with star nozzle . The chakli maker is avaible all over in many leading stores in different types. The above pic shows two such types with nozzles which are like flat small plate with shape holes in it. The nozzle used in this recipe is the first nozzle in yellow or pithal colour from left, called star nozzle.

Traditional Khandvi (in Gujarati) or Surali Chya Vadya (in Marathi) is a famous Western Indian dish. It is similar to rolled pasta made from chickpea flour. It is savoured as a snack or as a starter and is extremely popular in Gujarat and Northwestern Maharashtra.



Ingredients :
½ cup: Chick-pea flour
½ cup: Sour yogurt
½ tsp: Ginger paste
½ tsp: Green chilli paste
½ tsp: Chilli powder
1/8 tsp: Asafoetida
1/8 tsp: Turmeric
½ tsp: Mustard seeds
2 Sabut lal mirch
2 tsp: Oil
1 tsp: Salt or to taste
1 ½ cup: Water.

For seasoning:
2 tsp oil
1 tsp sesame seeds
1\2 tsp mustard seeds
1 tbsp coconut scraped
1 tbsp coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves.



Method:

1. Mix besan, turmeric powder, salt and hing to form a powdered batter.
2. Now pour butter milk into the batter while stirring.
3. Keep this batter on medium flame for 7-8 minutes and stir continuously, to avoid any lump formation.
4. Cook till the mixture does not taste raw smell leaves, stirring continuously.
5. When done (about 7 - 8 minutes), pour a ladleful in a large plate.
6. Spread as thin as possible with the back of a large flat spoon.
7. Use circular outward movements as for dosas.
8. Let it cool. Afterwards, cut the spread into 2-inch wide strips and roll each strip carefully.
9. Heat the oil. Add mustard seeds, curry leaves, sesame seeds and green chillies to it.
10. Allow the seeds to crackle. Spread it immediately on the rolls.
11. Khandavi is ready to serve.
12. Garnish with grated coconut and chopped coriander leaves.

Making Time: 30 minutes.

Serves: makes 15-18 rolls.

Shelflife: 1 day.

Note: While cooking keep stirring continuously to avoid forming of lumps.

Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.

1. Combine bajra flour, wheat flour, gram flour, salt and sugar in a big bowl.
2. Add cumin seed powder, turmeric powder, crushed green chillies, crushed garlic, and crushed ginger.
3. Mix properly and knead lightly.
4. Shape into long thin rolls with your fingers.
5. Steam for half an hour or until cooked.
6. Heat oil, add ajwain seeds and asafoetida.
7. Add muthia and fry until brown.
8. Garnish with grated coconut and chopped coriander leaves.

Making Time: 30 minutes.

Serves: 4 persons.

Shelflife: 2 days.

Note: If you are running out of time, you can prepare the muthias in adavance, wrap it in foil and store in refrigerator and use it next day or after 2 -3 days.

Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.

This is Murukku Maker. This is specially made for preparing murukkus. Its avaialbe with many steel vendor shops in city.