Masala Peanuts Recipe – Masala Kadalai (Microwave & Deep fried Versions)

When I was young, my dad to buy this besan coated, red colored, deep fried, spicy, dry masala peanuts( masala kadalai in Tamil) and roasted green peas ( Kara Pattani ) that is sold in small packets along with cone ice cream in cinema theatres to munch on during interval time . Nowadays we could find mostly popcorn & boiled sweet corn ( butter cup corn) in most of the theaters which I am not fond of.So we buy it only for my daughter Raksha. She likes Haldirams masala peanuts and moong dal as well. But I feel the quantity of salt is high in it. So I started making them at home either in microwave or by deep frying in oil depending on the time in hand. Mostly I make it for Raksha’s school snack box or for her evening snacks after coming back from school. Yesterday I prepared this masala peanuts for our teatime. I took a video recipe by making one batch in microwave and deep frying the other batch. Both came out really well, equally crunchy and tasty. Kids would like the deep fried version more than microwave ones . For people under diet or calorie conscious, you can opt for baked version in oven to cut down the calories.I have shared both of them with step by step pictures and a video below. Do try this easy, quick and yummy evening snack for your kids & elders in your family. Enjoy your teatime ! Now Lets see how to make this yummy South Indian Masala peanuts / masala kadalai at home .

Masala Peanuts Recipe - Microwave & Deep Fried Versions

How to make besan coated masala peanuts - Deep fried version & microwave versions !

Cuisine: Indian

Category: Snacks

Serves: Serves 2-3

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw peanuts - 1/2 cup Besan flour / Kadalai maavu - 3 tbsp Rice flour - 1.5 tbsp Red chilli powder - 1 tsp ( Add 1.5 tsp for spicy taste) Garam masala powder - 1 tsp Ginger & Garlic Paste - 1/2 tsp Salt & water - as needed Asafetida/ Hing – 2 pinches Cooking oil - 1 tsp ( to mix in the batter) Cooking oil - to deep fry

METHOD

Wash and soak raw peanuts in water for 15 minutes. Soaking helps to skin to remain intact with peanuts while frying. The masala won’t come off with the skin after frying. After soaking drain the soaked water completely. Take them in a wide bowl and add the besan, rice flour, red chilli powder, Garam masala powder, Ginger & garlic paste, hing and required salt. Mix well. Then add water little by little and mix well till all the peanuts are well coated with the masala. Do not make the batter too thick or too thin. Now add 1 tsp of cooking oil all over the batter. Mix well and set aside. For deep frying : Heat cooking oil to deep fry and drop a pinch of batter to check its temperature. When its hot, it will rise to the top immediately. Now sprinkle the masala coated peanuts in oil and deep fry till it becomes golden in color and crunchy. Cook in medium flame and toss them in oil whenever needed, cook till bubbles cease. Remove in a tissue paper. For microwave version : Grease a microwave plate with oil and spread the masala coated peanuts in the plate.You can spread them directly on the glass plate inside the microwave.  Microwave in high power for 6-7 minutes and cook till its roasted. Keep an eye to avoid burning of peanuts. You should remove the plate once in the middle( after 3 minutes) and flip them to cook the other side as well. Again microwave for 3-4 minutes. Mine took totally 7 minutes in 800w power. Roasted Peanuts will be soft to touch when hot. But it will become very crispy once it cools down. So let it cool down completely before you munch. Serve with tea ! Enjoy !

Note

Adjust the quantity of spice powders as per your taste buds. If you don’t have enough time for soaking, just wash the peanuts and mix all the flours in the wet peanuts and proceed as given above. Timings in microwave depends on the power of microwave. So please keep an eye. It will burn off suddenly.

Enjoy this crunchy masala peanuts for your teatime !

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Garlic Murukku/Poondu Murukku Recipe - Easy Murukku Varieties

Recently when I went to Salem - Tamil nadu, we visited Lakshmi sweet stall to buy some sweets and snacks for Sendhil’s friend.There I saw some interesting murukku varieties like Onion murukku, Poondu murukku, butter murukku and many more. As I had already tried butter murukku and vengaya murukku, I wanted to prepare garlic murukku at home. I browsed few recipes and came across this one. This is the first time I am trying a murukku recipe with garlic.The combination of rice flour, besan and butter worked out very well. It came out white, crispy and mildly spiced with a nice garlic flavor. Its a great teatime snack and we loved it very much.Friends, If you are looking to try a flavored murukku recipe for this Diwali, do try this easy murukku variety and enjoy with your family! Lets see how to make yummy poondu murukku ( Garlic chakli) at home with step by step photos and a video !
Do check out my Ribbon pakoda , Garlic Karasev , other murukku varieties too !

Garlic murukku / Poondu murukku recipe

How to make easy garlic murukku with rice flour, besan flour, hot oil and butter

Cuisine: Indian

Category: Snacks

Serves: 12-15 nos

Prep time: 10 Minutes

Cook time: 2 Minutes

Total time: 12 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Rice flour/Idiyappam flour - 1 cup Besan flour/Kadalai maavu - 1/3 cup Softened butter - 3/4 tbsp (Unmelted) Hot oil - 1 tsp Salt & water - as needed Cumin seeds - 1/2 tsp ( optional) To grind Garlic cloves - 5 nos Red chillies - 2-3 nos ( I used 2 spicy chillies) Water – 1 tbsp ( To soak)

METHOD

Peel garlic cloves.Soak garlic and red chillies in 1tbsp water ( you can use hot water too).Let it soak for 10 minutes. Then grind it to a paste adding the soaked water.It won’t grind to a smooth paste as the quantity is less. So grind it continuously for a minute, wipe the jar and grind it till it turns smooth.Don’t worry , it looks watery after grinding. But make sure there are no garlic pieces or chilli seeds. It may block the chakli nozzle while squeezing. In a wide bowl, take the rice flour, besan flour, salt and sieve it. To this, add softened butter.Heat oil in a mini pan and add 1 tsp hot oil to the murukku mixture. Add ground garlic paste. Mix well to spread the butter and oil with the flour. Check for salt. Add more if needed. Then add water little by little and make a smooth dough. No problem if the dough is slightly sticky. Take the star mould and keep in the murukku press/Chakli press. Fill the mould with the dough and squeeze it to make a round, concentric circle. You can press the murukku in a butter paper or polythene sheet. Cover the remaining dough with a wet cloth or a plastic cover. This dough may tighten over time.So if needed, sprinkle some water, mix well and press it. Heat oil in a kadai and when it gets heated, drop a pinch of dough and if it rises to the top immediately, oil temperature is right. Drop 2-3 murukku in hot oil and cook both the sides till bubbles cease. Remove in a tissue paper. You can also squeeze the murukku directly in oil, cook them and break into pieces just like butter murukku. Either ways would do. In Lakshmi stall, I saw it as pieces/Thool murukku and not as whole ones. Store in an airtight box after cools down. Enjoy for weeks ! This murukku takes time to lend all its flavor. So try to consume the murukku after few hours of making. Enjoy !

Note

You can use 1 tbsp ( levelled) butter instead of 3/4 tbsp to get melt in mouth texture. But I am not sure about using ghee instead of butter. The color of murukku may vary. You can use red chilli powder instead of red chillies. But grinding garlic would become difficult. In that case, grind garlic as much as possible and strain it adding some water. Add the garlic water to make the dough.

Try this easy, garlic flavored murukku for this Diwali and enjoy !

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Easy Potato Murukku – Potato Chakli Recipe - Murukku Varieties

Murukku recipes comes to my mind only when Diwali is nearby. Thenkuzhal murukku is a must & should Diwali snack in my home.We prepare other murukku varieties too based on our interest. This year I have a big list of murukku recipes to try. To begin with, I started my Diwali Snack/Savories recipes with this crispy, all time favorite potato murukku recipe ( Urulai kizhangu murukku) also known as Potato chakli/Aloo chakli in Hindi. I tried it last week by referring Sharmi’s passions. Actually I asked her for using ghee instead of butter but then I tried it with butter as per her recipe.It came out really well and crunchy. Raksha and Sendhil loved it a lot. Its very easy to make without using urad dal powder or fried gram powder.I have heard about Gulab jamun made with potato but murkku with potato is really a new thing to me. When I saw its results, I became very happy. Butter and potato does the magic in this recipe.Soon I will try this recipe with ghee and update the results.Now, Lets see how to make this simple and easy potato murukku recipe with step by step photos and a video !

Potato murukku recipe - Aloo Chakli

How to make easy potato murukku with rice flour, boiled potato and butter !

Cuisine: Indian

Category: Snacks

Serves: 15 nos

Prep time: 15 Minutes

Cook time: 5 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Idiyappam flour/ Rice flour - 1 cup ( Homemade rice flour  works well too) Boiled potato - 1 no ( Medium sized) Melted butter - 1.5 tbsp Cumin seeds - 1 tsp Asafetida/Hing - 1/4 tsp Salt - as needed Water - 3 tbsp ( for grinding) + 1 - 2 tbsp ( for dough) ( It may vary) Cooking oil - to deep fry

METHOD

Wash and pressure cook potato. Peel the skin and grind it in a mixer adding 3 tbsp of water. Grind to a smooth paste. If the potato is very soft, it may take less water for grinding smooth.So add the water accordingly. But make sure potato becomes a smooth paste. In a wide bowl, take the rice flour, salt, cumin seeds, hing, mashed potato paste, melted butter. Mix everything well together. Add water little by little and make a smooth dough. No problem if the dough is slightly sticky but it should not be too hard and dry. So add water accordingly. Grease your hands and murukku mould/Chakli press with oil and put a small quantity of dough inside the mould. Use single hole mould. Star mould also works fine. Press the murukku on the back of ladle and keep it ready. If the string gets cut while pressing, sprinkle some water in the dough, mix well and again try it. Heat oil in a kadai to deep fry. Drop a pinch of dough to check the temperature of oil. If it rises immediately to the top without browning, oil temperature is just right. Now reduce the flame to medium and drop the murkku in oil. Deep fry 2-3 murukku at a time. Flip and cook both the sides till the bubbles in the oil cease. Remember oil should not be smoky at any point. so adjust the flame accordingly. This murukku won’t come out white in color. It looks light golden brown. After making 2-3 batches, check the oil temperature & make the remaining. The color of murukku may change as per the heat of oil. Store the murukku in an air tight box after it cools down. It stays good for a week.Enjoy !

Note

Do not add more potato because you may get the smell of raw potato in the murukku. Do not reduce the quantity of butter. You can increase it to 2 tbsp for more crunchy and melt in mouth texture but never reduce it. I used white potatoes( Normal potato) in this recipe. I think Red coloured ( Mud potato) potato may give you white murukku. In my French fries & Potato chips recipes, I have used red colored potato which remain white. Please check out this link to see the color difference in potato.

Do try this easy murukku at home and enjoy your teatime !!

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Maladu Recipe(Roasted Gram Ladoo) – Pottukadalai Urundai

Maladu/ Maa ladoo (Fried gram dal laddu Or roasted Gram ladoo in English) is one of the very popular and easiest laddu recipe in South India especially in Tamil nadu. Some people call it as Pottukadalai urundai or pottukadalai ladoo as well. It can be made quickly in few minutes. When I was thinking of some easy Navratri sweets to distribute to the guests, ladoo recipes came to my mind. Ladoo is one of the best crowd pleaser sweets and this maa ladoo is a kids friendly snack, healthy sweet too. I have made this with sugar and nuts. You can even use jaggery, roasted raisins to make it more healthy.Friends, do try this easy laddu recipe during this Navarathri along with a sundal variety.Offer to God and distribute it to your friends along with thamboolam. Ok, Lets check how to make maaladu recipe with step by step pictures.

Maaladu recipe - Fried Gram dal laddu

Maaladu/ Maa ladoo - Ladoo made with roasted gram. Easiest laddu recipe ever !

Cuisine: Indian

Category: Sweet

Serves: 5 nos

Prep time: 2 Minutes

Cook time: 5 Minutes

Total time: 7 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 200ml Roasted gram/Fried gram dal/Pottukadalai - 1/2 cup Sugar - 1/4 cup Cardamom seed - 1 - 2 nos Melted ghee – 2 to 2.5 tbsp Cashews - 4 nos ( Break into pieces)

METHOD

In a dry mixie jar, take the measured fried gram dal, sugar and cardamom. Powder nicely. Transfer to a plate. In a small kadai, heat ghee and roast the broken cashews till golden in color. Add the cashews along with ghee to the powdered dal. Mix well with a spoon. Remember the mixture will be hot to touch. Once it turns warm and bearable, shape into small balls and make ladoo. Arrange in a plate and give a standing time of 30 minutes. Initially ladoo may look slightly yellow in color. As time proceeds, it will look white. Serve and enjoy !!

Try this easy laddu recipe and enjoy at home !

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Eggless French Toast Recipe – Bread Toast Without Egg

Eggless French toast recipe - How to make eggless French toast without eggs. Learn with step by step photos and a video !

French toast is a very easy, popular and quick breakfast recipe. Its an ideal recipe for kids breakfast & lunch box as well. Basic plain French toast batter has eggs in it. But nowadays many Indian people are making it without eggs by using custard powder or corn starch. My friend Shalini prepares this sweet toast quite often as evening snacks for her kids.She shared her eggless recipe with me and was telling me to make this post in my blog. As Raksha is not a big fan of sweetened bread toast, I was hesitating to try it. But her Father is just the opposite. He has a big sweet tooth and I know he will like this toast very much. So once I tried it for Sendhil’s breakfast with some leftover bread after making Cheese toast for Raksha. He loved it very much. Nowadays this eggless French toast is appearing often in my kitchen.You can serve this with freshly chopped fruits like strawberries, banana or by smearing with buttter, drizzling with honey or chocolate sauce and enjoy it.Soon I must try the savory version too. Lets see how to make this easy eggless French toast recipe at home. I am sure most of the kids & even their fathers would love this toast. Give it a shot and let me know !!

Eggless French toast recipe

Eggless French toast recipe using custard powder

Cuisine: Indian

Category: Breakfast

Serves: 5 nos

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

1 cup - 250ml Bread slices - 5 nos ( Milk bread or wheat bread) Custard powder - 1.5 tbsp ( Vanilla flavor) Sugar - 1.5 tbsp Boiled milk - 1/2 cup Cinnamon powder - 1/2 tsp Vanilla essence or rose white essence - 1/2 tsp Cooking oil or melted butter - to grease

METHOD

Take the custard powder, sugar, Vanilla essence, cinnamon powder in a wide plate.Add boiled & cooled milk and mix well without lumps. I used a big plate as its convenient for dipping the bread slice. If you want, you can mix them in a bowl too. Now dip the bread slice on both the sides and all the corners. Heat a dosa pan and drizzle with oil or butter. Place the bread slice and keep the flame medium.Flip the bread after it turns golden brown. Cook both the sides and remove in a plate. Serve hot with chocolate sauce or honey or chopped fruits !! Enjoy !

Note

Adjust the quantity of sugar based on your sweet buds. The quantity of sugar also depends on the sweetness of bread. I used 1.5 tbsp. Use just 2 tsp to 1tbsp for mild sweetness. Make sure the milk is boiled and is at room temperature.It should not be hot.  U can replace custard powder with corn flour. Serve it really hot to enjoy its best taste.

Try this easy n quick French toast recipe for your family and enjoy !

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