Easy Tasty Murukku Food

MURUKKU RECIPE | MURUKULU RECIPE

Steps:

• Heat a small frying pan or kadai. Keep the heat to its lowest and add urad dal.
• Begin to roast urad dal and keep stirring often when roasting the lentils.
• Roast urad dal till they become aromatic or are light golden. Do not make them brown. Remove in a plate and let the roasted urad dal cool at room temperature.
• Take the roasted urad dal in a small dry grinder jar or a small chutney grinder jar. Grind to a fine flour. Keep aside.
• Meanwhile, spread oil on the murukku disc. Also spread some oil on the part of the murukku maker where the dough will be placed.
• In a fine sieve, take rice flour. Also add the urad dal flour to the same sieve.
• Next add red chilli powder, asafoetida powder and salt.
• Sift the dry ingredients twice.
• To the sifted flours add sesame seeds, carom seeds and ghee.
• Mix everything very well. Then with your fingertips mix the ghee in the flour evenly. The mixture should resemble breadcrumbs.
• Hold a small portion of the murukku mixture in your palms and it should hold itself together. It should not break or fall apart. If it breaks or falls apart, then add 1 to 2 teaspoons more of the ghee. Mix again very well and then check.
• Now add water in parts and begin to mix and knead.
• Keep on adding water in parts and knead very well.
• You will need about 10 to 11 tablespoons of water. The amount of water needed will depend on the quality of rice flour. Check the taste of dough and add more salt if required.
• Knead to a smooth and soft dough. Also keep the dough slightly moist, but do not make too moist or wet as then the murukku absorbs more oil.
• Murukku has to be made as soon as you knead the dough, so keep everything ready before you shape and fry them.
• Now divide the dough in two parts and add first part in murukku maker. Cover the second part of dough with a kitchen towel.
• Before you begin to shape the murukku, keep oil in a kadai (wok) or frying pan to get heated. Keep the oil on a low or medium-low heat, so that it does not become very hot. Use any neutral flavored oil with a high smoke point.
• Use butter paper or parchment paper squares. Cut them in squares and keep ready before you make murukku.
• Press the murukku maker and move in rounds to get the concentric circles or spiral shape on the paper squares. Break the dough towards the end and press it to the last concentric circle of the spiral.
• Tip 1 - If the murukku breaks while forming them, this means that the dough does not have enough moisture. Add 1 or 2 tablespoons of water and knead the dough again.
• Tip 2 - If you are not getting proper shape, this mean that the dough is too moist. Add some rice flour and knead again.
• Make a batch of murukku. E.g make 3 to 5 murukku that you will be frying at a time.
• Next test the hotness of the oil. Add a small piece of the murukku dough in the oil and it should come up gradually. If it comes up fast, the oil is hot, so reduce the heat. If it sticks or is at the bottom or comes up slowly, the oil is not hot enough, so increase the heat.
• Take the butter paper with the murukku in your hands. Then take a small to medium sized wooden spatula and place it on the murukku gently.
• Then gently turn over the spatula. The butter paper will be facing you. Lift the butter paper gently.
• The murukku will be neatly placed on the wooden spatula.
• Now gently tilt or place the spatula in oil, so that the murukku slides in the oil.
• Add the remaining murukku also in this manner. Fry on a medium heat.
• When they turn light golden, then flip them gently. Fry the second side.
• Fry the murukku till the oil stops sizzling or till they become crisp and golden. Do not brown them too much. Turn over as needed for even frying.
• Tip 3 - Check the first batch of murukku. If it looks like that the murukku has absorbed oil or breaks in oil, then add some rice flour, about 1 to 2 tablespoons and knead again. This happens if too much fat has gone in the dough.
• Remove with a slotted spoon draining extra oil in the kadai or pan itself.
• Place them on kitchen paper towels to soak extra oil.
• Once they cool at room temperature, then store murukku in an air-tight box at room temperature.
• Serve Murukku as a tea-time snack.

MURUKKU RECIPE

Steps:

• You can use urad dal or roasted gram for this recipe. If using roasted gram, just blend 3 tbsps and use only 3 tbsps powder in the recipe.
• If using urad dal, dry roast 4 tbsps urad dal on a medium heat until lightly golden.
• Cool and make a fine powder. If the powder is not fine then sieve it.
• Use only 4 tbsp flour from this. You will be left with little more.
• Grease the murukku mould with little oil. Also grease the star shaped plate.
• Add 1 cup rice flour, 4 tbsps urad dal flour (or 3 tbsps roasted gram flour), ¾ tsp ajwain, salt, ¾ tsp sesame seeds to a bowl and mix well.
• Next heat 1 tbsp oil in a small pan and pour it to the flour. Mix well.
• Pour water little by little, just enough to make a smooth dough.
• Do not add too much water at one time. Too much water in the dough will make the murukku absorb lot of oil.
• Mix the flour to dough and do not knead. The dough has to be non sticky & without crumbs.
• After mixing the dough it has to be used immediately do not rest it otherwise murukku will absorb lot of oil.
• Heat oil in a kadai on a medium heat. (Pls refer to tips in the post intro)
• Fill the mould with dough.
• Press the mould to make spirals either on a cloth, butter paper, foil or flat holed ladle.
• Set the flame to medium high.
• Check if the oil is hot enough by dropping a small portion of the dough to the hot oil.
• The dough must not sink but has to rise steadily without browning. This is the right heat.
• If the oil is not hot enough murukku will turn soft after a day or two.
• Place the murukku laddle in the oil or remove the murukku and slide it gently to the hot oil.
• Fry until golden and crisp on a medium high flame.
• Drain them on a kitchen tissue to remove excess oil.
• Cool the murukku completely. Store murukku in a airtight jar.

EASY TASTY MURUKKU

Steps:

• Mix all except oil with water till a stiff dough forms (like a chapathi dough).
• Push directly into hot oil, through a murukku mould to get fine strands or ribbons.
• Fry until golden, turn over and cook the other side till golden.Drain.

ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Season the lamb shanks all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over medium-high heat.
• Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
• Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
• Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
• Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
• Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
• Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
• About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
• Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
• Fold in the butter, sour cream, and heavy cream until smooth and light.
• Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
• To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
• Enjoy!