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TOMATO THOKKU RECIPE , THAKKALI THOKKU RECIPE, தக்காளி தொக்கு ,TOMATO PICKLE


TOMATO THOKKU RECIPE , THAKKALI THOKKU RECIPE, தக்காளி தொக்கு ,TOMATO PICKLE


 Thokku is an important item in south Indian households. There are variety of thokku we can make using mango, mango ginger, ginger, etc.,
Today’s recipe is tomato thokku. It is so easy and delicious dish.
It goes perfect with curd rice, pulao, chapathi, poori. We can even mix with white rice.
TOMATO THOKKU RECIPE , THAKKALI THOKKU RECIPE, தக்காளி தொக்கு ,TOMATO PICKLE

Ok now coming to the recipe.  
TOMATO THOKKU
SOAKING TIME: - | PREPARATION TIME: 5 mins | COOKING TIME: 15 mins
TOMATO THOKKU RECIPE , THAKKALI THOKKU RECIPE, தக்காளி தொக்கு ,TOMATO PICKLE
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: PICKLES
CUISINE: SOUTH INDIAN
YIELDS:  1 CUP

INGREDIENTS:
           
                        3 big tomatoes
                        1 big gooseberry size tamarind
                        1 tablespoon salt
                        2 tablespoon red chilli powder
                        ½ teaspoon fenugreek seeds
                        8 to 10 garlic pods
                        1 tablespoon jaggery powder
            To temper
                        3 tablespoon oil*
              1 teaspoon mustard
                        3 red chillies
                        1/2 teaspoon asafetida
                        Few curry leaves
*sesame oil tastes best
                       

VIDEO RECIPE LINK:  https://youtu.be/3Cda4yaMwRo
PREPARATION:
Chop the tomatoes and keep it ready.
Chop the garlic into small pieces if you are using big garlic pods.
Dry roast the fenugreek seeds and grind it into smooth powder.
 
METHOD:
In a thick bottomed pan add a tablespoon of oil, then chopped tomatoes, tamarind.
Close with a lid and let it cook in medium flame.
Once the water is drained and the tomatoes are cooked soft, remove from heat and let it cool down completely.
Grind the cooked tomato and tamarind into smooth paste along with salt.
In a pan add remaining oil and let it heat.
Add the mustard seeds and allow it to splutter.
Then add broken red chillies, curry leaves and garlic.
 Sauté well till the garlic is completely cooked and starts to brown.
Then add the ground tomato paste and red chilli powder.
Sauté continuosly and let it get thicken in medium flame.
Add the jaggery powder and mix well.
Add little more oil if the thokku looks dry.
Once the thokku becomes thick and shiny, add the fenugreek powder and mix well.
Remove from heat and allow it cool down completely and store in a glass container.
This thokku stays well for around 1 month if refrigerated.


NOTES:
  • Chop the tomatoes into small pieces will help to cook it faster.
  • Adding jaggery will help to balance the taste.
  • Dry roasting the fenugreek is important before grinding. It gives nice taste and flavour to the thokku(pickle)
  • You can reduce little red chilli powder and add some kashmiri chilli powder too, to get nice dark red colour.


VIDEO RECIPE:

STEP BY STEP PHOTOS:
Dry roast the fenugreek seeds and grind it into smooth powder.
TOMATO THOKKU RECIPE , THAKKALI THOKKU RECIPE, தக்காளி தொக்கு ,TOMATO PICKLE

In a thick bottomed pan add a tablespoon of oil, then chopped tomatoes, tamarind.
Close with a lid and let it cook in medium flame.
Once the water is drained and the tomatoes are cooked soft, remove from heat and let it cool down completely.
TOMATO THOKKU RECIPE , THAKKALI THOKKU RECIPE, தக்காளி தொக்கு ,TOMATO PICKLE

Grind the cooked tomato and tamarind into smooth paste along with salt.
TOMATO THOKKU RECIPE , THAKKALI THOKKU RECIPE, தக்காளி தொக்கு ,TOMATO PICKLE

In a pan add remaining oil and let it heat.
Add the mustard seeds and allow it to splutter.
Then add broken red chillies, curry leaves and garlic.
 Sauté well till the garlic is completely cooked and starts to brown.
TOMATO THOKKU RECIPE , THAKKALI THOKKU RECIPE, தக்காளி தொக்கு ,TOMATO PICKLE

Then add the ground tomato paste and red chilli powder.
Sauté continuosly and let it get thicken in medium flame. Add the jaggery powder and mix well.
TOMATO THOKKU RECIPE , THAKKALI THOKKU RECIPE, தக்காளி தொக்கு ,TOMATO PICKLE

Add little more oil if the thokku looks dry.
Once the thokku becomes thick and shiny, add the fenugreek powder and mix well.
TOMATO THOKKU RECIPE , THAKKALI THOKKU RECIPE, தக்காளி தொக்கு ,TOMATO PICKLE

Remove from heat and allow it cool down completely and store in a glass container.
This thokku stays well for around 1 month if refrigerated.
TOMATO THOKKU RECIPE , THAKKALI THOKKU RECIPE, தக்காளி தொக்கு ,TOMATO PICKLE


Do try this recipe and please don’t forget to give your feedback in comments.
To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.
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PUZHUNGAL ARISI MURUKKU/PARBOILED RICE CHAKLI(MURUKKU)- புழுங்கல் அரிசி முறுக்கு -DIWALI RECIPES

PUZHUNGAL ARISI MURUKKU/PARBOILED RICE CHAKLI(MURUKKU)- புழுங்கல் அரிசி முறுக்கு -DIWALI RECIPES
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Murukku is one of a common snack which we make in our households. There are ‘n’ nuber of versions/types in murukku. We commonly make thenkuzhal, magizhambu.
Today am sharing the thenkuzhal murukku using idly rice(puzhungal arisi).
Already I have shared the thenkuzhal recipe using rice flour. Please check the below link for the 




PUZHUNGAL ARISI MURUKKU/PARBOILED RICE CHAKLI(MURUKKU)- புழுங்கல் அரிசி முறுக்கு -DIWALI RECIPES

But today’s recipe doesn’t requires any processed flour and all. You can prepare the murukku instantly with the available idly rice(puzhungal arisi). Just 3 hours soaking time is enough, then you have to grind the batter and prepare the murukku.
This is a fool proof recipe, if you use a good quality rice and urad dhal, you will definitely get awesome crispy, white murukku.
PUZHUNGAL ARISI MURUKKU/PARBOILED RICE CHAKLI(MURUKKU)- புழுங்கல் அரிசி முறுக்கு -DIWALI RECIPES

Ok now coming to the recipe.  
PUZHUNGAL ARISI(IDLY RICE) MURUKKU
SOAKING TIME: 3hrs | PREPARATION TIME: 10 mins | COOKING TIME: 15 mins
PUZHUNGAL ARISI MURUKKU/PARBOILED RICE CHAKLI(MURUKKU)- புழுங்கல் அரிசி முறுக்கு -DIWALI RECIPES
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SNACKS
CUISINE: SOUTH INDIAN
YIELDS:  20 PIECES

INGREDIENTS:
           
                        1 cup idly rice(puzhungal arisi)
                        1/3 cup urad dhal flour *     
                        1 tablespoon roasted gram (pottu kadalai)flour
                        ¼ teaspoon asafoestida
                        1 ½ teaspoon salt (approx.)
                        1 teaspoon cumin seeds
                        1 tablespoon unsalted butter
                        oil for frying
*I use 3 : 1 ratio of rice and urad dhal flour


VIDEO RECIPE LINK: https://youtu.be/lH2xelKjVXk

PREPARATION:
Wash the rice for 2 or 3 times and then soak in water for 3 hours.
Grind the roasted gram(pottu kadalai)  into smooth powder and then sieve it to remove any coarse dhals.
Measure and keep it ready.  
METHOD:
In a thick bottomed pan add urad dhal and roast for just 2 to 4minutes, or until the dhal becomes hot an starts to give nice aroma. The colour should not be changed.
Let it cool a bit and then grind in a mixer jar, or in machine if you are making in bulk.
Sieve it well t get nice smooth powder.
Measure  the required amount of urad dhal(1/3 cup for 1 cup Rice) and keep it ready.
After 3 hours, drain the water from rice and grind in to fine smooth paste by adding water little by little.
Take the ground rice batter in a bowl.
Add the other ingredients one by one(except oil) urad dhal powder, roasted gram(pottukadalai) powder, butter, salt, cumin seeds(jeera), & asafoetida.
Mixwell with hand.
Now add water little by little if required.
Make it into soft dough like we make for chapathi(slightly looser than chapathi dough for easy pressing in murukku press)
Heat enough oil in a pan.
Grease the murukku press(chakli maker) with oil and then put the prepared dough inside the pit of the murukku press.
Make murukku on a gresed flat ladle.
Gently drop the prepared murukku in hot oil one by one.
Don’t over flood the oil.
Flip the murukku in between using a ladle for even cooking.
Once the bubbles stopped, drain the murukku  from oil.
Store in a air tight box once it cooled down completely.


NOTES:

  • Grinding the rice into smooth batter is very important.
  • Don’t skip sieving the flours.
  • Using ice cold water will be recommended while grinding rice to avoid over heating of the rice batter.
  • While frying oil should be in moderate heat.
  • You can even add sesame seeds instead/along with cumin seeds.
  • Adding butter gives crunchiness to the murukku,istead you can even add hot oil to the flour while mixing.
  • Don’t add too much of butter,which results in breaking of the murukku(Chakli).
VIDEO RECIPE:

STEP BY STEP PHOTOS:
Wash the rice for 2 or 3 times and then soak in water for 3 hours.
In a thick bottomed pan add urad dhal and roast for just 2 to 4minutes, or until the dhal becomes hot an starts to give nice aroma. The colour should not be changed.
PUZHUNGAL ARISI MURUKKU/PARBOILED RICE CHAKLI(MURUKKU)- புழுங்கல் அரிசி முறுக்கு -DIWALI RECIPES

Let it cool a bit and then grind in a mixer jar, or in machine if you are making in bulk.
Sieve it well t get nice smooth powder.
Grind the roasted gram(pottu kadalai)  into smooth powder and then sieve it to remove any coarse dhals.


Measure and keep it ready. 
PUZHUNGAL ARISI MURUKKU/PARBOILED RICE CHAKLI(MURUKKU)- புழுங்கல் அரிசி முறுக்கு -DIWALI RECIPES

Measure  the required amount of urad dhal(1/3 cup for 1 cup Rice) and keep it ready.
After 3 hours, drain the water from rice and grind in to fine smooth paste by adding water little by little.
Take the ground rice batter in a bowl.
PUZHUNGAL ARISI MURUKKU/PARBOILED RICE CHAKLI(MURUKKU)- புழுங்கல் அரிசி முறுக்கு -DIWALI RECIPES

Add the other ingredients one by one(except oil) urad dhal powder, roasted gram(pottukadalai) powder, butter, salt, cumin seeds(jeera), & asafoetida.
PUZHUNGAL ARISI MURUKKU/PARBOILED RICE CHAKLI(MURUKKU)- புழுங்கல் அரிசி முறுக்கு -DIWALI RECIPES
Mix well with hand.
Now add water little by little if required.
Make it into soft dough like we make for chapathi(slightly looser than chapathi dough for easy pressing in murukku press)
PUZHUNGAL ARISI MURUKKU/PARBOILED RICE CHAKLI(MURUKKU)- புழுங்கல் அரிசி முறுக்கு -DIWALI RECIPES

Heat enough oil in a pan.
Grease the murukku press(chakli maker) with oil and then put the prepared dough inside the pit of the murukku press.
Make murukku on a gresed flat ladle.
Gently drop the prepared murukku in hot oil one by one.
Don’t over flood the oil.
PUZHUNGAL ARISI MURUKKU/PARBOILED RICE CHAKLI(MURUKKU)- புழுங்கல் அரிசி முறுக்கு -DIWALI RECIPES

Flip the murukku in between using a ladle for even cooking.
Once the bubbles stopped, drain the murukku  from oil.
PUZHUNGAL ARISI MURUKKU/PARBOILED RICE CHAKLI(MURUKKU)- புழுங்கல் அரிசி முறுக்கு -DIWALI RECIPES

Store in a air tight box once it cooled down completely.
PUZHUNGAL ARISI MURUKKU/PARBOILED RICE CHAKLI(MURUKKU)- புழுங்கல் அரிசி முறுக்கு -DIWALI RECIPES

Do try this recipe and please don’t forget to give your feedback in comments.
To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.
ü  Email Subscription: Kuzhalis samaiyalarai
ü  Face book Page: Kuzhali's Samaiyalarai
ü   Twitter: KuzhaliSamaiyalai
ü   Instagram: kuzhalis Samaiyalarai
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CHCOLATE BURFI/HOW TO MAKE CHOCOLATE BURFI WITH OUT MILK POWDER COCOA BURFI USING CHICKPEA FLOUR


CHCOLATE BURFI/HOW TO MAKE CHOCOLATE BURFI  WITH OUT MILK POWDER COCOA BURFI USING CHICKPEA FLOUR

Cocoa burfi is a easy burfi recipe which doesn’t requires any particular sugar syrup consistency  , just add all the ingredients , mix and cook.
CHCOLATE BURFI/HOW TO MAKE CHOCOLATE BURFI  WITH OUT MILK POWDER COCOA BURFI USING CHICKPEA FLOUR

This is such a simple and easy burfi recipe with just few ingredients.
Below are some of the other burfi recipes here in our blog, please check if you are interested.

Ok now coming to the recipe.  
Cocoa burfi (chocolate Burfi)
SOAKING TIME: - | PREPARATION TIME: - | COOKING TIME: 15 mins
CHCOLATE BURFI/HOW TO MAKE CHOCOLATE BURFI  WITH OUT MILK POWDER COCOA BURFI USING CHICKPEA FLOUR

AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SWEET
CUISINE: SOUTH INDIAN
YIELDS:  

INGREDIENTS:
           
                        ½ cup besan(chickpea flour)
                        ½ cup milk
                        ½ cup coconut gratings/dry coconut flour
                        1 cup sugar
                        2 tablespoon ghee
                        1 tablespoon cocoa powder
                        ½ teaspoon cardamom powder

VIDEO RECIPE LINK: https://www.youtube.com/watch?v=-cmNysl6Kkk&t=57s
PREPARATION:
Sieve the besan and keep it ready.
Grease a plate and knife using ghee and keep it ready.
METHOD:
In a thick bottomed pan add all the ingredients and half of the ghee.
Mix well.
Stir continuously in medium flame.
The mixture will become thick.add the remaining ghee and stir.
Once the mixture becomes thick and becomes whole mass(little bubbly)
Remove from flame and pour in to the greased plate.
Smoothen the surface using back of the spoon and let it cool down.
Once it cooled a little(after 5 minutes), cut into pieces using greased knife.
Let the burfi to cool completely.
Remove the pieces and store in a tightly closed box.

NOTES:
  • You can increase the ghee amount upto ¼ cups if you want.
  • Don’t skip to sieve the besan, otherwise lumps will be formed.
  • First mix all the ingredients without lumps and then switch on the stove.
  • Stir continuously to avoid burning at the bottom.


VIDEO RECIPE:

STEP BY STEP PHOTOS:
 In a thick bottomed pan add all the ingredients and half of the ghee.


Mix well.
Stir continuously in medium flame.
CHCOLATE BURFI/HOW TO MAKE CHOCOLATE BURFI  WITH OUT MILK POWDER COCOA BURFI USING CHICKPEA FLOUR

The mixture will become thick.add the remaining ghee and stir.
Once the mixture becomes thick and becomes whole mass(little bubbly)
CHCOLATE BURFI/HOW TO MAKE CHOCOLATE BURFI  WITH OUT MILK POWDER COCOA BURFI USING CHICKPEA FLOUR

Remove from flame and pour in to the greased plate.
Smoothen the surface using back of the spoon and let it cool down.
Once it cooled a little(after 5 minutes), cut into pieces using greased knife.
Let the burfi to cool completely.
CHCOLATE BURFI/HOW TO MAKE CHOCOLATE BURFI  WITH OUT MILK POWDER COCOA BURFI USING CHICKPEA FLOUR

Remove the pieces and store in a tightly closed box.

CHCOLATE BURFI/HOW TO MAKE CHOCOLATE BURFI  WITH OUT MILK POWDER COCOA BURFI USING CHICKPEA FLOUR

Do try this recipe and please don’t forget to give your feedback in comments.
To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.
ü  Email Subscription: Kuzhalis samaiyalarai
ü  Face book Page: Kuzhali's Samaiyalarai
ü   Twitter: KuzhaliSamaiyalai
ü   Instagram: kuzhalis Samaiyalarai
ü   Google +: kuzhalis samaiyalarai
ü   Pinterest: kuzhalis samaiyalarai
ü  For videos please subscribe: kuzhalis samaiyalarai


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