Achchu Murukku

Rice flour – 1 cup

Maida – 1/4 cup

Powdered Sugar – 1/2 cup

Coconut Milk – 1 cup

Til seeds (Ellu) – 1 teaspoon (Optional)

Salt – a pinch

Oil – for deep frying

“Acchu Murukku” also known as “Achappam” or “Rose cookie” is a mild sweet Murukku, normally prepared during Christmas time. To prepare this Murukku, you will need a special mould fixed on a long handle that can be dipped in hot oil. When you put the mould in the hot oil, the mould become very hot and you have to immediately dip the hot mould in the batter. Due to the heat in the mould, the batter tend to stick in the mould and when you again put the batter sticken mould in the hot oil, the batter will get fried and after sometime, it will come out from the mould.

Sieve both rice flour and maida. Put it in a bowl. Add powdered sugar, salt and til seeds. Mix well. Add coconut milk and make a batter. If required you can add little water. The batter should be like dosa batter consistency. Ensure that the batter should not be too thick or too thin.

Heat oil in a kadai. Place the mould in the hot oil for a minute. Take out the mould and dip half of the mould into the batter and again put the mould in the hot oil. After few minutes, if you shake the mould the murukku will come out from the mould or using a fork just lift it from the mould and fry till it is crisp. Finish all the batter like this.

Note: Never dip the mould fully into the batter. Care should be taken to imerse only half of the heated mould into the flour batter and then dip this into the hot oil.Then easily the flour will drop into the hot oil.

Bhajji

Besan - 2 cup

Maida - 2 tbsp.

Rice Flour - 2 tbsp.

Baking Soda - 1/4 tsp

Asafetida - 1/4 tsp

Turmeric - 1/4 tsp

Chilli Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Ajwain Seeds - 1/2 tsp

Salt

Raw Banana - 1, peeled and thinly sliced

Potato - 1, peeled and thinly sliced

Onion - 1, thick slices

Potato - 1, thinly sliced

Oil

In a medium bowl add Besan along with Maida, Rice Flour, Baking Soda, Asafetida, Turmeric, Chilli Powder, Cumin seeds, Ajwain and required Salt. Adding Water little at a time make a smooth thick Batter.

Heat Oil in a medium pan. Dip the Vegetable slices in the Batter and deep fry till golden brown.

Gajar ka Halwa / Carrot Halwa

Ghee - 2 tbsp. + 3 tbsp.

Cashew - 1 tbsp.

Raisin - 1 tbsp.

Carrot - 6, grated

Milk - 2 cup

Sugar - 1 cup

Khoya - 1/2 cup or Condensed Milk

Cardamom powder - 1 tsp

Roast Cashew and Raisins in 2 tbsp. Ghee and keep aside.

In a pressure cooker add the grated Carrot along with Milk and pressure cook for 2 whistles. Allow the pressure to come down naturally and open the lid.

Turn on heat to medium and cook the Carrot mixture.

Add Sugar and Khoya; mix well. Stir continuously till the mixture becomes thick.

Now add remaining Ghee and mix well.

When the Halwa starts leaving the sides of the vessel turn off heat and stir in Cardamom powder.

Transfer Carrot Halwa to a serving dish and garnish with roasted Cashews and Raisins.