GARLIC PICKLE

HOW TO MAKE GARLIC PICKLE

INGREDIENTS :

METHOD :

• Peel the Garlic and keep it aside.
• Dry roast the Fenugreek Seeds, cool and powder it.
• Heat Sesame Oil in a pan.
• Splutter the Mustard Seeds, add Bengal Gram Dhal and fry for a while.
• Lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the peeled Garlic Cloves and saute it on a low flame for few minutes until it becomes soft.
• Add Salt, Turmeric Powder, Red Chilli Powder and roasted Fenugreek Powder, to the sauteed Garlic Cloves and mix well.
• Pour Lemon Juice or Tamarind extract and Jaggery to the above.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow it to cool.
• Finally, add Vinegar to the pickle and mix well.

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra Oil if you feel the pickle is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle. (adding it is truly optional).
• Allow it to cool completely before storing it in sterilized glass bottles. 
• Refrigerate the pickle.  It can stay good even with less oil and preservatives.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.

Thengai Paal Murukku - Traditional Coconut Milk Murukku Recipe

    Thengai Paal Murukku is a delightful and traditional South Indian snack, famous for its unique twist of using coconut milk to knead the dough. This subtle addition elevates the flavour, making each bite of the murukku irresistibly delicious. In this recipe, we'll be using Baba’s Murukku Mix, a popular ready-made flour blend in Malaysia and Singapore, to make this process even easier.

Why Thengai Paal Murukku Stands Out

    The magic of Thengai Paal Murukku lies in the use of coconut milk, which infuses a rich, creamy taste into the crunchy murukku. Traditionally, murukku is made with rice flour and urad dal, but this version simplifies the process by using Baba’s Murukku Mix. Baba's is a well-known brand for ready-to-use spices, masalas, and snack mixes, making it a household name in Malaysia and Singapore.

My Journey with Murukku Making

    To be honest, making murukku from scratch was always something I procrastinated on. My mom and mother-in-law both make exceptional murukkus—Mom uses rice flour and urad dal, while my MIL prefers rice flour and roasted Bengal gram dal (pottukadalai). Despite helping them countless times, I never attempted it solo.

    After moving to Malaysia, my cravings for Indian snacks kicked in. I often made simple snacks at home, but murukku and mixture seemed out of reach. That’s when I discovered ready-made murukku flour in local Indian stores. I grabbed a pack with high hopes but was disappointed when my first attempt didn’t turn out as expected. The issue? The butter quantity suggested on the pack didn’t yield the soft, crispy murukkus I desired.

    After several trials, errors, and tips from friends, I finally nailed the perfect murukku consistency and even started experimenting with different flavours.

Why I Prefer Baba’s Murukku Mix

    Making murukku is now a breeze with Baba’s Murukku Mix. This flour blend is a versatile mix of rice, black gram dal, and salt. I like to add a few extra spices to enhance the flavour, though this step is optional. Without them, the murukku can taste a bit bland. What’s great about this mix is that it’s not just for murukkus—you can use it in other recipes too!

Thengai Paal Murukku Recipe - A Coconut Milk Twist

This recipe for Thengai Paal Murukku replaces water with coconut milk, inspired by the famous Annapoorna Thengai Paal Murukku. The result? A murukku bursting with the rich, aromatic flavour of coconut milk.

Explore More Delicious Snacks & Savouries recipes here...

Preparation Time: 15–20 Minutes
Cooking Time: 30–45 Minutes

Looking for more Murukku recipes? Discover a collection of crispy and flavourful Murukku Recipes here...

Step-by-Step Guide: How to Make Thengai Paal Murukku (Coconut Milk Murukku)

Ingredients

• 2 Packs of Baba’s Murukku Mix (500 grams)
• 120 Grams Butter 
• 760 ml Coconut Milk
• 2 Teaspoons of White Sesame Seeds 
• Oil for deep-frying

Method

• Prepare the Dough: In a large mixing bowl, combine Baba’s Murukku Mix with white sesame seeds. Add butter and rub it into the flour until the mixture becomes crumbly.

• Warm the Coconut Milk: Gently warm the coconut milk over low heat, stirring continuously.

• Knead the Dough: Gradually add the warm coconut milk to the flour mixture, kneading it into a smooth, pliable dough. Ensure the dough is not too sticky or too hard.

• Shape the Murukkus: Heat oil in a wok. Meanwhile, place some dough into a murukku mould and press out spirals onto the reverse side of a slotted spoon or directly into the oil.

• Fry the Murukkus: Carefully drop the shaped murukkus into the hot oil and deep-fry until they turn golden brown and the sizzling sound stops.

• Drain and Cool: Remove the murukkus from the oil with a slotted spoon and drain on a paper towel. Allow them to cool completely before storing.

• Store Properly: Once cooled, store the murukkus in an airtight jar lined with paper towels to maintain their crispiness.

Notes & Tips for Perfect Thengai Paal Murukku

• Ensure the dough is of the right consistency—not too sticky or too hard.
• Always use room temperature butter for the best results.
• Do not substitute Butter with ghee or margarine.
  
• Warm the coconut milk slightly before adding it to the flour mixture, but avoid overheating it.
• Add spices like cumin or carom(ajwain) seeds for an extra flavour punch, though this is optional.
• Pressing murukkus directly into the oil requires caution—only attempt this if you're experienced.

Enjoy the Traditional Flavours

    This Thengai Paal Murukku is more than just a snack; it’s a taste of tradition with a modern twist, perfect for tea time or festive occasions. Whether you're a murukku novice or an expert, this recipe is sure to impress.

ROASTED POTATOES IN MICROWAVE

HOW TO MAKE ROASTED POTATOES IN MICROWAVE

INGREDIENTS:

METHOD:

• Wash and clean the potatoes
• Cut them into Wedges or Quarter them.
• Drop them into a large pan and pour enough water to cover them. 
• Add salt, then wait for the water to boil. 
• When it boils, lower the heat, and cook the potatoes uncovered for 2 Minutes. 
• Drain the potatoes in a colander, shake the colander back and forth a few times to fluff them up. 
• Sprinkle the Flour and Salt, and shake it once or twice until they are evenly and thinly coated with the mix.
• Melt the Garlic Butter in Microwave High for 2 minutes.
• Mix the Red Chilli Powder and the Italian Herbs into the hot butter and give a toss.
• Again Microwave it on High for a minute.
• Carefully drop the potatoes into the hot butter.
• Turn and roll them until the Potato Wedges are coated well with spices and butter.
• Spread them in a single layer.
• Roast the Potatoes in Microwave High for 8 Minutes.
• Turn them over and Roast it again for 6-8 Minutes, until they turn golden and crispy.
• Sprinkle finely chopped scallions and Microwave at High for a minute.
• Serve Hot with any dish or soup of your choice.

NOTES:

• Garlic butter can be substituted with plain butter or any type of vegetable oil. 
• Coating the potatoes with a small amount of butter/oil is the trick behind getting nice and crispy skins and soft, fluffy texture inside.

METHOD :

NOTES :

AVAL PAYASAM WITH ROCK SUGAR

HOW TO COOK AVAL PAYASAM WITH ROCK SUGAR

INGREDIENTS :

For Grinding :

METHOD :

• Heat Ghee in a pan and fry the Cashew Nuts and Raisins, remove and keep it aside.
• Toast the Aval/Beaten Rice in the remaining ghee until into turns light golden brown colour.
• Toast the Aval on a very low flame.
• In a separate pan, boil the Milk, lower the flame and allow it to thicken, stirring occasionally.
• Add Rock Sugar and mix well, leave this on a low flame until the rock sugar melts.
• Soak Poppy seeds in 1 Tbspn of warm water for about 10-20 minutes.
• Grind all the ingredients mentioned under 'For grinding' to a smooth paste.
• Mix the coconut mix to the boiling milk and give a quick stir.
• Leave this on a low flame until the raw flavour goes.
• Add the toasted Aval to the above and cook it on a low flame until it turns soft & cooked.
• Finally, garnish the Aval Payasam with fried Cashew nuts and Raisins.
• Serve  Aval Payasam hot or cold.

NOTES :

• Adjust the sweetness as per your taste preference.
• You can substitute Rock Sugar with Refined Sugar/Jaggery.
• If the Aval is of the thick variety, it can be coarse ground before adding it into the milk.
• Thick full cream milk gives a perfect consistency to the Payasam.
• If using normal milk, reduce its volume until it thickens.
• The coconut mix enhances the flavour. But that step is purely optional.

ARISI-PARUPPU SADHAM

HOW TO COOK ARISI-PARUPPU SADHAM

INGREDIENTS:

Method:

• Wash the Rice and Tuvar Dhal until the water runs clear.
• Soak it for 15-20 minutes.
• Pound Garlic, Ginger, Cumin Seeds and Peppercorns into a coarse mix.
• Heat oil, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry leaves.
• Lower the flame and add Asafoetida to it and give a quick stir.
• Immediately add Shallots, Green Chillies and saute them until onions turn translucent.
• Add the pound spices to the above and saute for a while.
• Add Turmeric powder and mix well.
• Add Tomatoes to the above and cook until they turn soft.
• Pour 5 cups of water and salt to the above and allow it to boil.
• Add the Rice and Tuvar Dhal and mix well.
• Pressure cook this for 3 full whistles on a high flame and for 1 or 2 whistles (5 minutes) on a low flame.
• Switch off the flame and wait until the pressure is released from the cooker.
• Serve Arisi-Paruppu Sadham hot, with a drizzle of Ghee.

Notes:

• Soaking the rice gives a good texture to the dish.
• Rice & Water ratio depends upon the variety of rice you use.
• I have used Parboiled (Ponni) rice for the recipe.  Can make the recipe with a good variety of raw rice like sona masoori.
• Raw rice needs less water whereas parboiled rice needs more water.  Use as required.
• Sesame oil suits best for this recipe.
• Arisi Paruppu Sadam should be slightly mushy so I have added extra water.
• But if you like your rice to be separated then add just 31/2 - 4 cups of water.
• Serve Arisi Paruppu Sadham hot with a drizzle of ghee over the rice.

SAMBAL IKAN BILIS

HOW TO MAKE SAMBAL IKAN BILIS

INGREDIENTS:

METHOD :

• Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
• Dry roast the Shrimp paste until fragrant.
• Grind soaked Dry Chillies, Roasted Shrimp Paste, Birds Eye Chillies, Garlic and Shallots into a smooth paste.
• Soak the Dried Anchovies for about 10-15 minutes.
• Clean and wash them well and allow it to dry on a paper towel.
• Heat oil in a wok and deep fry the Anchovies and keep it aside.  
• In the remaining oil saute the ground paste on a high flame for about 10 minutes or until all moisture evaporates.
• If the mix is a bit dry, add some more oil and saute them on a low flame for another 5-10 minutes or until oil separate from the mix.
• Add tamarind extract and boil it for another 5 minutes on a low flame.
• Add salt and palm sugar and mix well.
• At this stage, the sambal should be fragrant, if not saute it for some more time.
• Finally, add the onions cut into rings and deep fried anchovies and give a quick stir.
• Leave this in low flame for few minutes.
  

NOTES :

• I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
• Blend the shallots coarsely.
• Grind the paste with less water to avoid splattering while sauteing the Sambal in high flame.
• Adding the onions cut into rings gives a good texture to the sambal.
• Can make the sambal chillies without fried anchovies too.
• If adding fried anchovies (ikan bilis) deep fry them first and set them aside. 
• And finally, toss them into the Sambal to get the much-needed crispiness.
• Can use the same oil to saute the sambal.
• Anchovies and dry shrimp paste will add saltiness to the sambal, so add salt at the final stage if necessary. 
• Can add Sugar instead of Palm sugar.
• Serve it at room temperature.
  

RAW MANGO PACHADI

HOW TO MAKE RAW MANGO PACHADI/PACHA MANGA PACHADI

RAW MANGO PACHADI

INGREDIENTS :

To Grind :

To Temper :

METHOD :

• Wah, Peel and Core the Mango.
• Cut the Mangoes into small pieces.
• Cook the Mangoes with a dah of Salt and Turmeric until 1/2 done.
• Grind grated Coconut along with Mustard Seeds, Ginger and Green Chillies to a smooth paste.
• Add the ground paste to the cooked Mango pieces and cook for a while on a low flame, until the raw flavour goes.
• Whisk the Curd and pour it to the above.
• Leave it on a low flame and cook for few more minutes.
• Remove from fire and keep it aside.
• Heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Pour the tempering into the Raw Mango Pachadi.
• Serve Raw Mango Pachadi with Rice or serve it as one of the side dish for SADHYA.
  

NOTES :

• If the Mangoes are not very sour, add some more curd.
• Preferably use Curd which is not much sour.
• Adding Ginger to the Raw Mango Pachadi is totally optional.
• Can also add powdered dry roasted fenugreek seeds at the final stage.
• If adding powdered fenugreek seeds to the Raw Mango Padhadi, avoid adding them while tempering.
• Do not over boil, once the curd is added. It may curdle and make the Raw Mango Pachadi watery.