The celebration is still on with another guest post by my dearest friend Vimitha Anand of My Culinary Trial Room, she don’t need any introduction further as I’m sure all of you know who is she, she comes up with very innovative and creative recipes every time you check her blog. For those who have not visited, don’t waste any time, go now na….Vimi thank you for your time doing a guest post for me. Now off to her;
When Arthy of Sumanarthy’s kitchen asked me to do a guest post for her in the month of November, I was first hesitant to accept it. Seriously, I just can’t find the time to even blog these days and a guest post was totally out of question. But when she gave the theme as Diwali recipes, I thought that I could squeeze in a guest post sometime. After all, I had decided to make quite a few Diwali sweets and snacks and I just had to pick one for her.
~*What U Need*~ Unbleached all purpose flour – 1 cup Cumin seeds – 1/2 tsp Sesame seeds – 1/2 tbsp Ghee – 1 tsp Salt – to taste Warm water – to knead dough Oil – to deep fry How I Made it: Place the maida in a clean cloth and steam for 10 mins. Once done, remove and when it is warm, crumble it with your hand. Once it is completely cool, sieve it and collect the flour. If you want you can run it in the food processor or mixie once.
In a mixing bowl, add maida, ghee, sesame seeds, cumin seeds, required salt and mix it once. Then add hot water little by little and combine to form a dough. Then divide them equal portions and set aside. Put each ball into the murukku press. Heat oil in a kadai and when hot drop murukkus (you could either pipe it directly into the hot oil or pipe murukku on a greased plastic cover and drop it carefully into the oil. I piped it directly into the oil. Cook on both side till golden brown, remove and drain in kitchen towl. Crush into bite sized pieces and store in an airtight container. Always fry the murukku in medium low flame.