Butter Sticks

Butter sticks: 

The snack has a different version to impress children and snack lovers, in that category we have Butter sticks as an innovative recipe. What is special in this snack!!! even though it has the site of Murukku it is unconventionally made to sticks which melt in the mouth with the fresh aromatic cumin bite. This will tempt children to enjoy a snack box favorite by its finger-like crispy fries.

Ingredients:

Raw rice flour-1 cup

Besan flour-1 3/4 tbsp (Chickpea flour -kadalai Mavu)

Channa dal flour-1 3/4 tbsp (fried channa -Pottukadalai Mavu)

Butter-2 tbsp or 40 grams

Cumin seeds-3/4 tsp slightly crushed

Salt-1/2 tsp

Method:

In a wide bowl mix, all flour items with salt, cumin seeds, and butter mix well, add water little by little and mix to a consistency of the chappathi batter. (as smooth butter)

Take a portion of the mixture fill in the press, on a tray or sheet, do a long press, cut in to finger length sticks.

Heat oil and deep fry to golden yellow. (sizzling sound reduces once done)

allow it to room temperature and store in an airtight jar.

Serving suggestions:

Gathering at Brunch- Butter sticks with Juice,

At Lunch  Butter sticks with soup

At supper Butter sticks with Cofee or tea

 

 

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Mint Murukku

Mint Murukku:

We have plenty of varieties in murukku as a festival special. A versatile combination of ingredients and aromatic flavored savories are stocked in all sweet stalls which really tempt us to buy and celebrate the event. Special care is added as the main ingredient in our homemade items is irrefutable.

This aromatic mint murukku is naturally flavored and colored. Crispy crunchy Mint murukku is easy and delicious, will make you feel proud to serve on your own effort.

Mint Murukku
Mint Murukku

Ingredients:

Rice flour- 1 cup

Gram flour and fried channa dal flour- 1/4 cup

Butter- 2 tsp

Fresh green mint

leaves-1 fist full

Cumin seeds-1 tsp

Green chillies-2

Salt-1/2 tsp

Oil to fry -200 ml

Method:

Wash and grind mint leaves, green chilies, and cumin seeds, add 1/2 cup of water mix it and filter the juice from it.

In a wide bowl add rice flour, gram flour, fried channa flour, butter, and salt. Mix well by adding the mint juice to a smooth batter.

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Fill this batter to murukku press and press it 5 circles on the back side of the oil dipped ladle. (Shown in the picture).

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Heat oil in high flame once it is hot reduce the flame and drop the murukku into the hot oil fry both the side by gently turning it.

When the sizzling sound is completely reduced drain oil and transfer to the tissue spread tray.

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Green colored Mint murukku is ready, store it in an airtight container for 15 to 20 days.

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