Sweet Sev / Sweet Murukku

Ingredients :
Chick Pea Flour / Besan / Senaga pindi - 1 cup
Hot oil / Butter - 2 tbsp
Grated Jaggary - 1 cup
Oil for deep fry
Murukku maker
Method :
1.In mixing bowl add flour,pour the hot oil on the top of the flour.mix well and add water make a soft dough.
2.In a wok heat the oil for deep fry.
3.Take  murukku maker use medium sized holes mold,fill the dough in murukku maker and close it.
4.When oil heat.hold the maker,with other hand press or rotate the maker to fall the dough like noodles and slowly move into the circular motion.
5.Fry both side sev till it turned into light golden color.
6.Remove from the oil,drain into tissue to observe excess oil and let it cool.Then crush the sev into small pieces.

 Step By Step Pix For Sev

Jagary Syrup  :
7.Now Prepare Jaggary syrup.In a cooking pan add jaggary and few water,dissolve the jagarry in water,remove impurities.cook the jagary till the syrup become thick.To know the consistency take a small bit from the syrup drop it into a glass of water,if the syrup dissolve in the water need to continue the process.if the bit form as ball,then the syrup is done.turn off the flame.

 Step By Step Pix For Jaggary Syrup

8.Now add the crushed sev to jaggery syrup stir well.after few the sev will separate.
9.Keep it in airtight container to store longtime.....

Sagu Biyyam Murukku / Sago Murukku for ICC

I already made different kinds of murukku.But I never made murukku with sago,this is very new to me.This month Srivalli choose Sagu Biyyam Murukku for Indian Cooking Challenge.I made this murukku for ICC it came out well and they sounds delicious and crispy.She add the curd to this recipe it gives sourness to the murukku,we liked the sour murukku..This is the first time I am participating in ICC event with awesome murukku.Thanks Srivalli  for choosing such a crunchy snack.

Ingredients :
Rice Flour  2 cups
Besan flour  1/2 cup
Fried gram flour - 1/2 cup
(roasted chana dal(putnalu in Telugu) make into fine powder)
Sago - 1/2 cup
Salt to taste
Curd - 50 gms (half of half cup)
Chile powder - 1/2 tsp or as per taste

Vegetable oil-50 gm(for dough)

oil for deep fry


Utensil 
Murukku achu /Muruku maker

Method : 
1.Soak the sago in butter milk about 2 to 3 hrs,until the sago become soft.here use enough butter milk to soak else you the sago may burst while making murukku.
2.In a mixing bowl add rice flour,add all the flours together.to this add chilly powder and salt mix well.
3.Heat the 50 gm oil,slowly pour the oil on the top of flour.with a spoon or spatula mix well.
4.now add 50 gm curd and soaked sago to it.mix,knead well. and make soft chapathi dough.
5.Heat the oil for deep fry.
6.In the murukku achu(maker) fill the dough.when oil get ready to fry press down the murukku directly as murukku shape.
7.fry both sides on medium flame till they turned into golden color.Drain them into tissue paper to observe excess oil.

Step By Step Pix

8.Store them in airtight container.

Chegodilu / Chekodilu (Rice Flour Rings)

Ingredients :
Rice flour-1cups
water-3/4 to 1 cup
sesame seeds-4 to 5 tbsp
red chilly powder-2 tsp
ginger garlic paste- 1 tbsp
salt to taste
oil for deep fry

Method :
1.In a bowl add the water and bring it to boil.
2.In another bowl add rice flour,chilly powder,sesame seeds,salt,ginger garlic paste mix well.
3.Add the boiling water to flour.Mix it with a spoon or spatula.cool down it.then knead well and make a soft dough.Taste and test the dough before making and frying chegodi.
4.Heat the oil in wide and heavy bottomed pan on medium flame.
5.Mean time grease your fingers and flat surface.Take a lemon sized dough,with your fingers roll the dough into thick rope.
6.To make a ring joint the ends to of the rope and  press it firmly,other wise the ends separates while frying.Repeat this process to remaining dough. put them on a plate.and cover with a wet cloth so they don't dry.
7. Drop small amount of  the dough in heat oil.If the the dough comes to the top immediately,then that is right temperature to fry.Drop 5 or 6 chegodies at a time.
8.Fry on medium flame and fry till they turned into golden color.Using a slotted laddle remove from the oil onto tissue paper to observe excess oil.

Step by step pictures

9.let it cool.store it in a airtight container.serve with a cup of tea.

Mullu murukulu/crispy spiral snack-2

This another version of mullu murukulu
Ingredients:
Rice flour-2 cups
Roasted chana dal(putnalu)-3/4 cup
ajwain/oma-1 tsp
sesame seeds-1/4 cup
red chilly powder-3 tsp
salt to taste
water-2 cups

  Method :
  First grind the roasted chana dal ,make fine powder.combine rice flour and 1 cup roasted chana dal powder.then add remaining ingredients except water mix well.then boil the water add to the flout mix it with a spoon.cool down it.make a soft dough.then put the dough in muruku maker and press it and deep fry them in heat oil.Get step by step instructions from Here.

Sakinalu

Sakinalu / chakinalu made during Sankranthi Festival.This is made by only Telangana People.In every home this is the common snack at the Sankrathi festival.
Ingredients:
Rice - 6 cups
Sesame seeds(nuvvulu)-1/2 cup
ajwain (oma)-2 tsp
salt - 3 tsp
oil for deep fry
Method:
Soak the rice in water about 4 to 5 hrs.drain the water completely.dry the rice in a cotton cloth about 2 hrs.
                                       

In a grinder grind the rice into fine powder. In India usually the powder made in a mill.Here(in US) don't have this facility.so I used mixie to make this powder. sift the powder to separate the fine powder.to this add sesame seeds,ajwain,salt.

add few water to make soft dough.The dough like little bit thinner than chapathi dough.take small amount of dough make a round shape on a cloth by rolling the dough with fingers.making of sakinalu is shown in below video. 

 

repeat this process to remaining dough.let them to dry about 1 hr.

heat the oil in a skillet.with a flat shape spoon,Take the sakinalu.drop it into oil

 other wise carefully transfer the sakinalu  onto flat surface use any plate.so u can directly drop 3 or 4 at a time.

 slowly drop them in oil with.deep fry them till they turned into light golden color.

 sakinalu ....are ready to eat.store them in a airtight container,can store up to 1month.

Mullu murukulu/crispy spiral snack-1

Ingredients:
  Rice flour-4 cups
  Besan /chick pea flour-1 cup
  Butter-1/2 stick or 50 gms
  sesame seeds-4 tsp
  cumin seeds-1 tsp
  Red chilly powder-2 tsp
  water-3 cups(as per your requirement)
  salt
  oil for deep fry
Method:
In wide vessel add rice flour.besan,sesame seeds cumin seeds,chilly powder,salt.combine all the ingredients.

in microwave heat the butter and water in a separate bowl add it to flour.with a spoon mix them well.

make dough like dough.

heat the oil in a skillet. In a muruku maker use the star shaped mold to get mullu muruku.put the dough in muruku  maker close it and press the muruku shape as shown in the picture.

 drop 4 or 5 in heat oil.

fry them both side till they turned into golden color.when the murukulu float on top of the oil then the murukulu is done.take them into a tissue paper to observe excess oil.that's it.murukulu is ready.