This a quick and easy dessert or sweet when you have company that drops in for tea/coffee or dinner. Also a good potluck item when you want to take something to a friends house and don’t know what to take. This has saved me on a few occasions. My dad used to like this (as well as Bananas foster and pineapple upside down cake) when I would whip this up quickly after eating dinner.
3 cups fine vermicelli
2 tbs ghee/butter
2-3 cups water
1-2 cups sugar (per taste)
2 tsp cardamom pdr
chopped pistachios and sweet shredded coconut
Heat a frying pan and add 1 tsp or so of ghee. Add the thin vermicelli and roast until a light golden brown color. Add the water and cook until the vermicelli is soft and most of the water is reabsorbed. Keep Stirring. When cooked add the sugar and cardamom powder. When you add the sugar it may get watery again so keep stirring until most is reabsorbed. Add ghee. Add the nuts and coconut. Transfer to a plate or tray. Smooth out and garnish with more nuts and coconut. It will get firm as it cools. You can cut it into pieces or serve warm.
- Spicy Seviyan (Vermicelli) (chefdivya.wordpress.com)
I have always wanted to try making murukku. I am definitely not an expert at this and know there are many variations. They didn’t turn out too bad for a first time and the pics came out well.
This is a crunchy snack perfect with a cup of coffee or tea.
1 cup rice flour
1/4 cup urad flour
1/4 c besan flour (a.k.a-Channa dhal/Gram/garbanzo/chick pea flour)
2 tbsp softened butter ( is a must)
2 tsp red chili powder- or to taste
1/4 tsp hing or asafetida
2 tsp salt
1/2 tsp cumin seeds
1/2 tsp white sesame seeds
Enough water to make dough
Heat up the flours individually in a dry frying pan and combine together. Do not brown, just heat up. Heat up the cumin seeds and sesame seeds the same way until fragrant. Add to the flours. Add the rest of the ingredients and add water gradually until you get a soft firm dough. Cover and set aside.
Cut squares of foil and grease.
Place dough into a murukku maker ( see pic below) with the star attachment and swirl into a 2-3 inch circle. Heat oil in a frying pan and drop into oil a few at a time. Flip over and fry until golden. Drain on a paper towel.Makes about 20-30 pieces depending on size. Store in a covered container or Ziploc bag.
Note: You probably can make this with a cookie press or a piping bag, if you can find a really small star attachment.
I usually don’t drink tea or coffee after 3 pm because I will be up all night. But today felt like doing something different. Here are two recipes that you will find in small Chaiya kadhas in small towns in Kerala. These can be made fairly quickly for unexpected guests or when you fee like it.
Gets its name for the cut you make just before dropping into the oil.Not really a cake, more like a sweet fritter.
1 1/4 c all purpose flour
1 lg egg
1/4 c sugar
1/4 tsp baking powder
1/4 tsp ground cardamom
Oil for frying
Powdered sugar to sprinkle
Whisk egg, sugar, baking powder and cardamom together. Add flour to male a soft dough. Knead a few times and let sit for 10-15 mts. Heat oil. Take a portion of dough and roll into a thick tube and flatten the top to make a thick rectangle. Starting at one end, cut roll into triangles with a sharp knife. Then on one side make a shallow cut. Fry pieces over medium heat until brown and drain. Sprinkle powdered sugar when cool.Makes about 15- 20pieces
A fried dhal patty, best with a banana
1 cup Toor Dhal
1/4 c Chana Dhal
1 med onion
1 inch ginger
2-3 green chillies
1 red chilly
Few sprigs Curry Leaves
1/4 tsp Hing
Soak the dhal in water for 3-4 hrs to soften. Drain an placed 3/4 of the dhals in a food processor and grind until coarse. Do not add any water. Then add remaining ingredients and dhal and going until everything is coarsely ground. Add salt to taste. Shape into flat patties and fry in hot oil until brown and crispy. Makes 15.