Murukku or Pretzels
Ingredients:
Raw rice - 4 cups
Fried gram (pori kadalai) - 1 cup
White butter - 50 gms
Powder salt - 2 tsps
Oil - to deep fry
Method:
Wash and soak rice in enough water for 2 hours. Strain water and grind to a thick paste. Mix fried gram, butter and salt to this paste. Using a 3 hole or single hole disc in a murukku maker, prepare small murukkus on top of a polythene sheet or wet cloth. Deep-fry a few at a time, till crisp and golden colour. Put in a colander or on an absorbent paper to remove excess oil and store in airtight container. It will keep for a week or more.
Other Recipies
- Adhirasam
- Appam
- Bajji
- Chapatties
- Chicken Chettinad
- Chicken or Turkey Pakoras
- Chicken Tikka
- Cucumber Raita
- Curd Rice
- Drumstick Sambar
- Egg Potato Dum
- Filter Coffee
- Fish Curry
- Kancheepuram Idlis
- Keerai Masial
- Kheema Palak
- Kofta(MeatBall)Curry
- Lemon Rice
- Mango Sherbet
- Masala Machchi
- Masala Dosa
- Meat Madras
- Meat Samosas
- Meat Vindaloo
- Mixed Vegetable Curry
- Mushroom Bhajji
- Naan
- Nawabi Kheema Pulau
- Pal Payasam or Rice Pudding
- Plain Boiled Rice
- Plain Idlis
- Potato Fry
- Prawn Chilly Masala
- Prawn Fry
- Pulau Rice
- Rawa Dosa
- Rasam or Mulligatawny Soup
- Seekh Kabab
- Tamarind Rice
- Tandoori Fish
- Tandoori Chicken
- Vatral Kuzhambu
- Ven Pongal
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