Masala Murmura || Spicy Puffed Rice Snack || SpiceUrSenses

Masala Murmura (Spicy Puffed Rice Snack) 

This will make a great snack this time for the kids and even for adults. We all are doing one thing in common these days, which is munching, you can make this in bulk and store in a airtight container for atleast 2 weeks, and enjoy as and when you need.. xx

just follow my simple recipe link, x

https://youtu.be/30QgD8nqS0E

Tandoori Chicken || Rumana's Kitchen.

Tender and juicy chicken cooked to perfection. I paired it with yogurt and mint dip, and some onion salad. I'm taking advantage of lockdown to relish yummy food at home with family. Follow the simple step by step video on my YouTube channel.x

Click on the link below..x

https://youtu.be/j-mkS_7xrW4

Ingredient's

1 kg Chicken

1 cup yogurt

2 tbsp ginger garlic paste

1 tsp red chilli powder

1 tsp coriander powder

1 tsp garam masala

2 tsp freshly ground 

cumin and black pepper

2 tsp lemon juice

Pinch of red food color

2 tbsp oil

Salt to taste

Moong Dal Kachori.

Moong Dal Kachori is a easy to make and very very tasty to have with hot cup a tea for a breakfast or as a evening snacks. This recipe is sitting in my draft from ages, Since the climate is getting cold here so I think it's a right time to post this recipe.. I have taken this recipe from NishaMadhulika.com and thanks to her for such a awesome recipe. Do try and let me know.

Ingredient's For Filling.

1cup moong dal (soaked for 2 hours)

1tbsp finely chopped ginger garlic

2 finely chopped green chillies

Pinch of Hing

1/2 tsp fennel powder

1/2 tsp cumin

1/2 tsp dry mango powder

1/2tsp turmeric, 1/2tsp coriander powder, 1/2tsp red chilli powder

2tbsp oil

Salt to taste.

Ingredient's For Dough.

2 cup Maida (all purpose flour)

1/4 cup oil

Salt to taste.

Cooking Method.

Take maida in a big bowl, add salt and oil and mix well. Now add little water at a time and knead soft dough same as required for making chapatti. Don't knead the dough too much. Cover the dough and keep it aside for 15-20 minutes to set. Meanwhile prepare stuffing.

Stuffing:

Coarsely ground the soaked moong dal. Set it aside, Preheat pan and add 2tbsp oil in it. When oil is hot, add cumin seeds and saute for while. After sauteing cumin seeds add hing, green chilly, red chilli powder, coriander powder, ginger garlic, fennel powder and saute the spices for few minutes. Now add grounded dal, salt, garam masala and dry mango powder. Mix all ingredients really well. Stir constantly and cook dal until it dries. Take out the roasted dal in a bowl and allow to cool. 

Take little amount of dough, equal to size of lemon, and roll to a round shape. Take one dough ball and flatten it with help of your fingers giving it a shape like bowl. Now fill this bowl with 1 tsp stuffing and lift from all sides for sealing the stuffing. Likewise prepare all kachoris. 

Preheat a enough oil in a deep frying pan for frying kachoris. Oil should be medium hot for frying kachoris and now roll the stuffed dough ball with your hand or fingers gently into thick kachori. Place the kachori in medium hot oil for frying. Place as many kachoris as possible in the wok at one time. Flip the side when kachoris turn puffy and are slightly brown from beneath. Keep flipping the kachoris and fry until they turn golden brown in color. Keep the flame low and medium, to get crunchy and crusty kachoris. Place the fried kachoris over a plate with absorbent paper. Likewise fry all kachoris.

Serve kachoris with green coriander chutney or sweet chutney or you can even eat them as it.

Fried Idli.

Fried Idli, this is one of the easiest breakfast if you have left over idli sitting in the fridge and you have no idea what to do with them. All you need is chilli garlic idli powder and some ghee and your yummy breakfast is ready in no time. Serve with some coconut and mint chutney..

Ingredient's.

5 nos idli

2tbsp chilli garlic idli powder (market bought)

1tbsp ghee

10 curry leaves

1/2tsp mustard seeds

Salt to taste.

Cooking Method.

Cut the idlis into small cubes and set it aside.

In a deep frying, add ghee, when its hot, add mustard and curry leaves, When they splutter, add the chilli garlic idli powder and give a quick mix.

Now add the idli cubes, adjust the seasoning and saute for few minutes. Then transfer them into a serving dish.

Serve hot with Coconut and Mint Chutney.

Dry Baby Prawn Roast.

Dry Baby Prawn Roast is cooked with coconut oil and this dish also I have made exactly the way I cook Egg Roast and it tasted awesome with plain boiled Rice. You can replace the dry prawns to fresh prawns if you don't like the dry ones. This can be even served as a side dish for any drinks too.

Ingredient's.

2 cup of dry baby prawns 

2 medium onion, 1 large tomato (finely chopped)

3 to 4 green chilli's slit

1 tsp red chilli powder, 1/2 tsp turmeric

1/2 tsp coriander powder, 1/2 tsp garam masala

1/2 tsp mustard seeds

2 tsp lemon juice

1 tsp ginger garlic paste

10 curry leaves

2 tbsp fresh grated coconut

1/2 tsp ground black pepper

2 tbsp chopped coriander leaves

Salt to taste

3 tbsp coconut oil.

Cooking Method.

In a deep earthen pot, add coconut oil, when oil is hot, add curry leaves and mustard seeds, when they splutter, add onion, green chilli and fry to lite brown.

Add grated coconut, red chilli powder, turmeric, coriander powder, garam masala and ginger garlic paste and fry for 1 minute. Then add chopped tomato's, lemon juice, salt and cook till the tomatoes are well cooked. Then add black and dry prawns, add little water if needed. Now cover the lid and cook for 4 to 5 minutes on a low flame. After 5 minutes take the lid of and roast the prawns on to high flame for a minute.

Garnish with coriander leaves.

Serve hot with Roti's, Naan, or Rice.

Chocolate Ice Cream (Home Made without Ice cream Maker)

Chocolate Ice Cream/Homemade. Who knows making Ice Cream was so easy at home unless I started making, that too with out ice cream maker and all you need is only 3 main ingredients. You can flavour as you like, there is no end for the flavouring. Once you get a hang of making ice cream at home then you'll also stop buying from out. Its so easy and saves lot of time to go to grocery store and buy it.

Ingredient's.

1 cup heavy whipped cream

1/2 cup condensed milk

1/4 cup coco powder

Chocolate syrup for garnishing.

Method.

In a large mixing bowl. Add the cream and condensed milk and whipped till it becomes thick and creamy. Add the coco powder and give a quick mix.

Transfer it to any airtight container and freeze it for about 6 to 8 hours.

Serve chill with chocolate sauce.

Chocolate Coated Pistachio Biscotti With Pistachio Dust!

Chocolate Coated Pistachio Biscotti With Pistachio Dust! These are my all time favourite biscotti to bake with, they are easy and last long. Make a big batch of them and store in a airtight container and your evening snacks problem is solved. Its home made, healthy and yummy snack to have anytime of the day.

Ingredient's.

2 cups of plain flour

2 large eggs

1/2 cup butter

1 cup sugar

1tsp baking powder

1tsp vanilla essence

3/4 cup Pistachio.

For Decorating.

1/2 cup melted dark chocolate

1/4 cup pistachio (grind into a course powder).

Baking Method.

Pre-heat the oven 180c for 10 minutes.

In a mixing bowl add flour and baking powder and mix them nicely. roughly chop the pistachio and mix it with flour and set it aside.

In a large mixing bowl, add butter and sugar beat until light and fluffy.

Add the eggs, vanilla essence and beat for another 2 to 3 minutes

Then mix in the dry ingredients and beat until the dry ingredients are well mixed.

On a lightly floured surface roll dough into a log about 14 inches long and 3-4 inches wide. Transfer to baking tray and bake for 35-40 mins.

Remove from the oven and cool on a wire rack for 10 mins.

Then cut into slices 1/2 inch thick diagonally and arrange evenly on baking tray. Bake for 10 mins on each side (until they are firm). Remove from oven and cool.

Once they are well cooled. dip the biscotti into a melted chocolate and sprinkle the pistachio dust on top and allow them to dry for 20 to 30 minutes. 

Store them into airtight container.

Cabbage And Onion Grill Sandwich With Coconut Oil.

Cabbage And Onion Grill Sandwich With Coconut Oil. This is yet another simple and yummy recipe which I learnt from our house boat chef from our recent trip to Kerala. I must say he use to make delicious food with simple ingredients and the star of the dish was coconut oil. He use to add coconut oil in everything and he made this sandwich also with the same oil and that simple sandwich took a very big place in my heart and I became a big fan of Kerala and there cuisine..

Ingredient's.

4 slices of sandwich bread

1 cup of finely chopped cabbage

1 large finely chopped onion

2 tbsp coconut oil

1/4 tsp red chilli powder

Salt to taste

Butter as needed (to apply on bread)

Method.

In a wok add coconut oil, when its hot, add cabbage and onion, fry to golden brown. Sprinkle the red chilli powder and salt, fry for another minute or 2. Take it out in bowl and allow it to cool a bit.

Then apply the butter on all the sides of the bread.

Now place the filling on one side of the bread and place another bread on top and grill for 4 to 5 minutes or till golden brown.

Serve hot with Tea, Coffee or any Juice..

CornFlakes Mixture.

CornFlakes Mixture. Dilwali is around the corner and in every house the Diwali preparation is on full swing. I can see on my FB page only different types snacks, sweets and this will go for another few days till the Diwali is over.. This is a so easy recipe and in no time you'll have hot hot snack ready. I'm a very big snacks eating person and I love munching something in my free time. I keep trying many types of snacks and I make sure that I have lots and lots of snacks in my pantry.. This is one of my all time favourite mixture and it solves all the purpose of not having anything as a side dish for your lunch, dinner or even for the drinks too.. Do try and let me know.

Ingredient's.

2 cups of Raw Corn Flakes

1/2 cup Peanuts

1/4 cup Roasted gram

Handful of Curry leaves

1/2 tsp red chilli powder, 1/4 tsp turmeric powder

1/2 tsp coriander powder, 1/2 tsp garam masla

1/4 tsp roasted cumin powder

1 tbsp powdered sugar (optional)

Salt to taste

Oil for deep frying.

Cooking Method.

In a small mixing bowl, add red chilli powder, turmeric, garam masal, cumin powder, coriander powder, sugar and salt, mix them altogether and keep it aside.

In a deep frying pan (Kadai) heat enough oil for deep frying, once the oil hot, fry the peanuts and roasted gram till the turn crispy. Take them out on to a kitchen towel and set it aside.

Now in the same oil, add the raw corn flakes and fry to golden brown, (fry little by little) remove them to the same plate which you have fried peanuts and roasted gram, once all the corn flakes are fried, then turn off the flame and fry the curry leaves till they turn crisp.

Then in large mixing bowl, add all the fried ingredients and sprinkle the masala powder which you have prepared earlier, while the other ingredients are still hot. Mix everything together well, allow the mixture to cool, once its completely cooled. Store them into a Airtight container.

Serve as and when needed.

Namak paare/Dimond Cut. Happy Diwali.

Happy Diwali to all my blog readers and my friends. This year I would not be celebrating diwali and that is the main reason I have not prepared anything much. Actually I had no plan to cook anything at all, But the moment I open my FB page I see lots of different types of sweets and savoury dishes pictures and that tempted me to at least cook something savoury items and store them for later.. I know this will be very much in use once the cold weather starts and the good thing with this snacks is you can store them for more then 2 to 3 months. This namak paare goes very well with ginger tea. Have a great fun friends and enjoy your Diwali with your family and friends.

Ingredient's.

1/2kg maida ( all purpose flour)

1/2tsp ajwain (Caron seeds)

1/4tsp kalonji (samal fennel)

Salt to taste

Oil for deep frying.

Cooking Method.

Make a firm dough with the maida, salt, ajwain and kalonji, by adding water and set it aside for atleast 30 minutes.

In mean time keep oil for heating in a deep frying pan on a medium flame.

Take a lemon size ball from a dough and roll into a disc neither to thick nor to thin.

With a sharp knife make a criss cross cuts on disc.

Fry them to golden brown and take out the namak paare onto a papper towel to remove the excess oil.

Once they are cool completely. Store them in a airtight container.

Serve with Tea.

Masala Vada / Sabbasige Soppu Masala Vadai / Dill Leaves And Lentil Fritters.

Dill Leaves Madala Vada.. Dill is a unique plant, because both its leaves and seeds are used as seasoning. It is rich in vitamin A, C, B6, folates, riboflavin, calcium, iron and other important minerals. Using of dill leaves in masala vada it is very common in south India and they make different varieties of fritters with this leaves. Even I love adding this leaves in different recipes and I cook dill leaves saag with potato, when goes very well with roti.. When ever I cook this leaves at home the smell of the leaves stays for atleast 2days and I love that and I rarely cook any fried items but when ever I cook I always make it a point to add fresh green leaves.. Adding dill leaves to fritters it gives a very nice smell and unique taste and you'll end up having more.. The people who are weight concious needs to watch out when you cook this masala vadai.

Ingredient's.

1 cup channa dal

1tbsp sooji/rawa

2tbsp besan

1 Onion, 3 green chilles(finely chopped)

1/2tsp fennel seeds

2tbsp chopped coriander and mint leaves

1 spring curry leaves

1 inch piece ginger

5-6 garlic cloves

Salt as needed

Oil for deep frying.

Cooking Method.

Soak channa dal for 3-4 hours. First grind ginger, garlic and fennel coarsely.

Then drain channa dal completely and add it in two batches and grind coarsely. (Not too smooth)

In a mixing bowl add grinded channa dal, fennel mixture. Then add onion, green chilles coriander and mint, salt, sooji, besan and curry leaves.

Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vadas. Mean while Heat oil in deep frying pan. Shape each ball to flat patties of medium thickness.

Deep fry in hot oil until golden in colour,flipping once in between. Cook in medium flame to ensure even cooking and golden colour. Drain in paper towel.

Serve hot with tea/coffee or coconut chutney as side dish for vada .

Nippattu.. A Spicy And Crunchy Snacks.

I think now this is the right time for me to take few days break from my blogging. As I have a very special thing to do in my life and which is going to change my life forever... I know you all must be thinking what it is. But I'm not going to disclose it now, you all will know very soon, even I'm also waiting desperately to give this news.. Every morning I get up by thinking that from today my holiday will start but it is getting postponed everytime, so I decided what ever happens, from today only my holiday is going to start... Now enough of this hiding business lets come to recipe :)

Nippattu.. This is one of the very famous snacks in South Indian, in every kannadiga families this is must on Ganesh festival. This was there in my to do list from ages and kept delaying to cook and as you all know tomorrow never comes, so I have given a small suggestion to myself that if I have to cook something I should cook it on the same day and never put it on my TO DO LIST. You can serve them with tea or a coffee and they even make very good time pass snacks while travelling..

Ingredient's.

1/2 cup rice flour

1 tbsp all purpose flour

1 tbsp fine sooji (rava)

1/2 tsp red chilli powder

1/4 tsp asafoetida (hing)

10 curry leaves (finely chopped)

1tsp red chilli flakes

2 tbsp dry roasted peanuts

2 tbsp soak channa dal

Salt to taste

2 tsp oil

Water as req to make stif dough

Oil for deep frying.

Cooking Method.

Prepare the mixture by adding rice flour, all purpose flour, chilli powder, sooji, asafoetida, peanuts, channa dal, curry leaves, chilli flakes and salt. Mix all together nicely.

Heat 2tsp oil and add it to the above mixture of flour and nuts. Keep aside for 2 to 3 minutes.

Then, add water little by little to make it a medium density dough.

Divide the dough into 12 or 24 pieces to make the Nippatu.

In a deep frying pan. Heat the oil on a medium heat.

Take the dough, make it into a small ball, then press it onto your palm to make a circle or you can also roll it on parchment paper (make sure you have greased the parchment paper first).

Once the oil is hot enough (check by adding a little dough to the oil, the dough has to come up immediately), add the flattened (Nippatu), one by one.

Fry it until it turns golden brown color on both sides.

Nippattu is ready.

Store them in a airtight container and Serve with hot cup of tea or coffee.