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Aloo bhujia is an easy and quick snack which you can try it at home for this Diwali. For a change to the usual omapodi we make this Aloo bhujia is definitely a hit among your family for sure. Without much write up let me move on the recipe of Aloo bhujia.

PREPATION TIME:30 MINUTES . COOKING TIME: 30 MINUTES .MAKES: 2 CUPS

INGREDIENTS:

METHOD:

• Boil the potatoes or pressure cook till it becomes soft.
• When cool peel the skin and very nicely mash it without any lumps.
• In a wide bowl, add besan, red chilli powder, garam masala, salt and lemon juice. I grated the potato but it got struck while pressing in oil. so nicely mash it without lumps.
• Mix it well. Sprinkle little water and knead this into a pliable dough. do not worry if it is sticky.

• Using the Omapodi | Sev achu put the dough inside the murukku presser, and start squeezing in hot oil.
• This gets cooked very fast, so take it out as soon as it is done. the sizzle sound will subside once it is cooked.
• Be careful not to get it too brown.

• Repeat the same process for the rest of the dough.      

NOTE:

• Since potato gives a soft texture , no need to add oil or butter to the dough.
• Adjust red chilli powder according to the taste.
• Chaat masala can be added to the dough while making.

Butter murukku is an easy diwali snack and gives a nice flavor of pottukadalai |roasted gram in the murukku. I learnt thisrecipe of butter murukku from my friend . If you are a beginner in making murukku you can try out this butter murukku as it you can squeeze into bits in oil and no need to shape the murukku. Try out this easy butter murukku for Diwali 2013. Stay tuned for more easy and interesting diwali recipes coming in the next few days.

Before going into the post , the cute bag which i kept the murukku was gifted to my by a sweet reader of mine. Thank you so much Aarti.

PREPARATION TIME: 10 MINUTES. COOKING TIME: 20 MINUTES .YIELDS : 2 CUPS

INGREDIENTS:

METHOD:

• Powder the roasted gram into a fine powder. No need to roast it.
• Combine the rice flour, gram flour and  the roasted gram flour in a wide bowl and add the cumin seeds and asafoetida and salt.

• Melt the ghee and add this to the flour. Mix nicely and evenly. Add water little by little and knead it into a pliable dough.

•     Use the single star mould and start pressing the murruku in hot oil.
• Cook till the oil sound subsides.
• Drain in a kitchen towel

•   You can enjoy this as an tea time snack.
•   Note:

1. Always ensure that the oil is hot.
2. if making in bulk knead the dough in batches, else it will turn red while frying.

Murukku is an easy snack which is made in most of the houses for diwali. Generally we make Thenkuzhal or mullu murukku for Diwali. But my sister was telling me to post this thengai paal murruku since last diwali. Since i was not sure as it will be give a mild sweet ness i didn’t try. But very recently i came to know that this Thengai paal murukku will be very flavorful and will not have any traces of sweetness. In this murukku we add only thin coconut milk. So don’t worry about the high calorie of coconut milk. It tasted super flavourful and thanks to my friend’s Mother in law for this recipe.

PREPARATION TIME: 15 MINUTES .COOKING TIME:25 MINUTES. MAKES: 15 MURUKKU

INGREDIENTS:

METHOD:

• Dry roast the moong dal in a pan for few minutes without getting it burnt.
• When cool grind this into a fine powder in a mixer.
• In a wide bowl add in the rice flour, moong dal and mix well.

• Now grind the coconut in a mixer by adding little water. Grind this smoothly into a fine paste.
• After that take out the milk from this by adding the remaining water. Squeeze it in a filter to extract thin coconut milk. The total process needs 1 cup of water. Thin coconut milk is ready.

• Knead the flour using the thin coconut milk after adding cumin seeds and soft butter.
• Knead into a pliable soft dough without any cracks. It consumed the full coconut milk for the flour. If by any chance you feel the coconut milk is less to make the dough add water.
• Use the mullu murukku achu for this . The single Star one.

• Heat oil and once it becomes hot, start making murukku. you can either squeeze it directly into the oil or you can squeeze in a ladle and transfer it to the oil.
• cook till the sizzle sound of the oil subsides.
• Drain in a kitchen towel.

• Repeat the same process for the entire dough.

Note:

• If making in bulk , knead the dough little by little. do  not knead the entire dough in one shot.
• the muruku will tend to turn reddish color while frying if you keep the kneaded dough for a long time.