Wednesday, October 26, 2016

Sago Murukku Recipe / Javvarisi Murukku Recipe

Sago Murukku Recipe
Sago Murukku is a unique and interesting murukku variety, I saw this first in Nithis space when she posted it and bookmarked it too.So I used her recipe as base for the sago,rice flour measure alone and tried this murukku, it came out super good, very crispy that even mittu who is not fond of murukku varieties was munching this.Do try this murukku recipe for Diwali 2016!

It goes well even as sidedish for sambar and rasam rice.

Sago Murukku Recipe

Sago Murukku Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 25 mins | Makes : 1 cup
Recipe Category: Snack | Recipe Cuisine: South Indian 

Rice Flour - 1 cup heaped
Sago - 1/3 cup levelled
Curd - 1/4 cup
Butter - 3/4 tbsp
Red Chilli powder - 1/2 tsp
Jeera - 1/2 tsp
Hing - a tiny pinch
Salt - to taste
Oil - to deep fry


  1. Measure and soak sago in curd atleast for 6 hrs.I soaked it overnight.
    How to make Sago Murukku Recipe - Step1
  2. Morning when you see the sago pearls will be soft.Now in a mixing bowl - add rice flour,red chilli powder,sago,jeera,butter,hing.
    How to make Sago Murukku Recipe - Step2
  3. Mix it well with your hands,then add water little by little.Gather together to form a nonsticky dough like this.
    How to make Sago Murukku Recipe - Step3
  4. Shape it into a log and keep it ready.Fix your thenkuzhal murukku mould.
    How to make Sago Murukku Recipe - Step4
  5. Now fill the murukku press with the dough,in parallel heat oil.When oil is hot,drop a pinch of batter to check it comes up immediately, then oil is at the correct temperature.Squeeze in a spreaded manner,do not crowd.Fry till golden and until shh sound ceases.
    How to make Sago Murukku Recipe - Step6
  6. It will stick togetherjust break it while frying.You can break it after frying.Drain in tissue paper.Once it cools down,break it and set aside.
    How to make Sago Murukku Recipe - Step7
Serve with tea!
Sago Murukku Recipe

My Notes:

  • Do not overcook, it should golden.
  • As sago is more in this recipe, I recommend to make it as uthiri murukku as I dont think we can make circles with this recipe.
  • Soaking for more hours is required else sago may pop out so be at a safer distance while frying.
  • When you squeeze the dough will stick to each other, when it becomes crispy try to break with the laddle else after frying you can break it.
  • Regulate flame and cook, do not cook in high flame.
  • I used my thenkuzhal press to get this shape.
  • If you are making in larger quantity keep the dough closed to avoid from drying.
  • If the dough is too dry sprinkle little water.
Sago Murukku Recipe
Written by: SHARMILEE J
Read more ...

Tuesday, October 25, 2016

Tirunelveli Halwa Recipe - Samba Godhumai Halwa - Wheat Halwa Recipe

Tirunelveli Halwa Recipe
Godhumai Halwa or popularly called as Tirunelveli Halwa or Iruttu Kadai Halwa Recipe with step by step pictures.

This is the traditional way of making godhumai halwa by extracting milk from samba whole wheat berries,cooking in ghee till it reaches the desired consistency.Check the small insta video that I posted.I have already posted wheat flour halwa but always wanted to try this traditional method with samba godhumai.As I have experience stirring wheat halwa, I just tried with a small quantity today as its really tough to stir single handedly.But its worth the effort I can say, the halwa just melts in your wheat halwa with dripping ghee is a delighful sight to see...What more taste a spoonful its heaven I say :))

Tirunelveli Halwa Recipe

I saw a video recently which used caramelised sugar to achieve the natural brown color so wanted to try that and it worked really well,lookwise and tastewise it was soo good.

Tirunelveli Halwa Recipe

Tirunelveli Halwa Recipe - Ingredients

Preparation Time : 8 hrs | Cooking Time : 60 mins | Makes : 1 cup
Recipe Category: Snack | Recipe Cuisine: South Indian 

Samba Gothumai - 1/4 cup
Sugar - 1/2 cup
Ghee - 1/2 cup minus 2 tbsp
Cashewnut - 5 whole broken
Oil - 1 tbsp

For caramelising sugar:

Ghee - 1 tbsp
Sugar - 1 tbsp


  1. Measure and take samba wheat add water till immersing level.Soak it overnight or atleast for 8hrs.Drain the water then add 1/2 cup water and transfer to mixer jar.
    How to make Tirunelveli Halwa Recipe - Step1
  2. Grind it smoothly,then transfer it to a strainer.
    How to make Tirunelveli Halwa Recipe - Step2
  3. Filter it,keep mixing and pressing it with a spoon to extract milk completely.Grind it again with 1/4 cup water to take second milk.Transfer the extracted milk to a bowl and keep it undisturbed for atleast 15mins.Now get ready with a heavy bottomed pan.
    How to make Tirunelveli Halwa Recipe - Step3
  4. You can see the clear water on top, drain little of it but not fully,Set aside.Heat a tbsp of ghee in the heavy bottomed pan.
    How to make Tirunelveli Halwa Recipe - Step4
  5. Add the extracted wheat milk and keep stirring to avoid lumps.In few mins it will reach porridge consistency(it will coat the laddle).
    How to make Tirunelveli Halwa Recipe - Step5
  6. At this stage add sugar,keep mixing it will again turn goey.Keep mixing.
    How to make Tirunelveli Halwa Recipe - Step6
  7. In another small kadai heat a tbsp `of` ghee,fry the broken cashews until golden brown,remove the cashews.Now in the same pan with remaining ghee...
    How to make Tirunelveli Halwa Recipe - Step7
  8. Add a tbsp of sugar,keep mixing it in low flame.First it will change to light brown then crystallise.
    How to make Tirunelveli Halwa Recipe - Step8
  9. Keep stirring to get a reddish golden brown color.
    How to make Tirunelveli Halwa Recipe - Step9
  10. Now add this caramelised sugar to the halwa,keep mixing.It will form small crystals but keep mixing.Don't panic like me ;) after few mins it will get dissolved.
    How to make Tirunelveli Halwa Recipe - Step10
  11. From now on get ready for some hand exercise ;) I measured 1/2 cup of melted ghee and kept but did not use fully. Add a tbsp of ghee in regular intervals,keep mixing.
    How to make Tirunelveli Halwa Recipe - Step11
  12. Add a tbsp of ghee and keep stirring without leaving.Do this in low flame itself.
    How to make Tirunelveli Halwa Recipe - Step12
  13. It will nicely bubble up then slowly it will start to form a  mass.Add ghee in intervals and keep stirring.
    How to make Tirunelveli Halwa Recipe - Step13
  14. See how it rolls,at this stage it will stop absorbing ghee and will let out ghee at  the sides as you can see.Now stop adding ghee.The whole mixture will dance like a jelly in the pan without sticking to the pan because of the ghee.
    How to make Tirunelveli Halwa Recipe - Step14
  15. At this stage add fried cashews and mix well.The halwa will be glossy and dark in color,it will roll like a ball.
    How to make Tirunelveli Halwa Recipe - Step15
  16. You can slide the pan and collect the excess ghee with a spoon if you want.Look at the ghee around the halwa.
    How to make Tirunelveli Halwa Recipe - Step16
Serve hot / warm.
Tirunelveli Halwa Recipe

My Notes:

  • If the extracted milk is very thick it will get thicken faster and will leave raw smell.So water content should be there so I just drained little of the clear water not fully.
  • Once the sugar is caramelized add it immediately, it may form thick crystals but keep stirring it will dissolve by itself.
  • It is tough to stir single handedly for an hr so if you are making in bulk, take a helping hand so that you can stir alternatively.
  • There is no consistency check just when ghee oozes out stop adding ghee and cook for few mins then switch off.
  • For 1/4 cup of samba wheat it gave a good volume.
  • Make sure to use a heavy bottomed pan or kadai.
  • Use good quality pure ghee for best flavour.
  • You can even use half and half oil and ghee but the flavour will differ.
  • Do not cook after ghee oozes out, else halwa will become hard very chewy.
Tirunelveli Halwa Recipe
Written by: SHARMILEE J
Read more ...

Adhirasam Recipe - How to make Athirasam

Adhirasam Recipe
Adhirasam Recipe with step by step pictures - Happiness is making perfect athirasams.The first time I tasted Adhirasam was at my native Karaikudi.It looked fluffy and tasted pillowy soft(which we call methu methu in tamil)with a crispy edge.I have always dreamed of making busu busu adhirasam replicating that.Also sadly,I had no one in our close family who knows to make perfect athirasam.Having known adhirasam is ammas and hubbys favorite how can I miss trying it?!

I have always dreamed of making perfect athirasam ever since I started making sweets at home.But having heard from friends and relatives, I knew this is going to be challenging.But last year I gained courage and tried, it was super flop.Then again this year I tried it 2 weeks back,again flopped, I was upset but was very determined to make it again this Diwali itself so that I remember the mistakes I made and correct it. Coincidentally Priya(my sil) had tried athirasam recently and she gave me tips,tricks and motivated me to try again.She was the one who kept asking me to post athirasam recipe.But this time I understood my mistakes, still was a bit scared that my hands shivered when I was mixing the dough :D But while mixing itself I knew the dough was perfect.This is my third attempt and I am very much satisfied with the results.Amma and hubby gave a double thumbs up..Yayy!! I was jumping in joy when I tasted the first athirasam :) And when amma said 'na voorla sapta mari apdiye iruku' my joy knew no limits :))

Adhirasam Recipe

Like how the saying goes one who makes good tasting rasam is a good cook, I can say this athirasam also works similarly :)

Though the athirasam recipe calls only for 2 main ingredients raw rice and jaggery, the making is a bit tricky.You need patience and atmost concentration to get the jaggery syrup consistency right.

Adhirasam Recipe

Adhirasam Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 25 mins | Makes : 20 murukkus
Recipe Category: Snack | Recipe Cuisine: South Indian 

Raw Rice(Maavu Pacharisi) - 1 cup
Jaggery(Paagu Vellam) - 3/4 cup
Water - 1/2 cup
Cardamom crushed - from 1/2
Sesame seeds - 1/2 tsp
Ghee - 1 tsp
Oil - for deep frying


  1. I used Paagu velam.First crush jaggery,measure and take it in a pan.Add water to it.
    How to make Adhirasam Recipe - Step1
  2. I use my potato masher to crush it.Heat it up,once jaggery is dissolved strain and set aside.
    How to make Adhirasam Recipe - Step2
  3. Now measure and take raw rice.Frst rinse it once, then transfer to a bowl,add water till immersing level.Soak for atleast 2 hrs.After 2 hrs spread it in a cloth and set aside for 30mins.
    How to make Adhirasam Recipe - Step3
  4. The rice should still have moisture content in it,when you press it with your hands it will stick like this.Now transfer it to a mixer jar and grind it to a semi fine powder.It should not be very fine like store bought flour,it should be slightly coarse.
    How to make Adhirasam Recipe - Step4
  5. Now transfer this to a siever then sieve it.Do not discar the coarse particles,grind it again and then sieve.Now take the flour, add sesame seeds and cardamom powder to it.
    How to make Adhirasam Recipe - Step5
  6. Mix well and keep it covered,and set aside.Now take jaggery syrup in a pan and heat it up.Keep stirring until it is thick.
    How to make Adhirasam Recipe - Step6
  7. Keep checking the syrup by poring it on a plate containing water.First the syrup will dissolve in water when poured.At one stage when add few drops of the syrup it will not get dissolved in water it will stand still like this.Now gather it with your hands, it will form a loose ball more like a jelly.This is soft ball consistency, it will easily slide from our hands,yes this is the right stage we are looking for.If you pass this stage, the ball will become hard and your athirasams will become hard.
    How to make Adhirasam Recipe - Step7
  8. Immediately switch off(we are doing this to avoid the syrup from passing to next stage).I resrved a tbsp of jaggery syrup alone.Now add the flour and keep mixing.
    How to make Adhirasam Recipe - Step8
  9. Mix it well without any lumps.It will be a little loose.I formed a ball but it went flat in few mins.Now transfer to a airtight container and set aside for a day in room temperature.You can keep this dough for about a week.But after 1 day keep refrigerated if you are planning to make athirasams later.
    How to make Adhirasam Recipe - Step9
  10. This is how tight it was the next day.Add a  tsp of ghee and knead it once.Then pinch and roll into lemon sized balls.
    How to make Adhirasam Recipe - Step10
  11. I got 9 balls and 1  tiny ball which I used for testing ;) Now take banana leaf / polythene sheet,grease it with little oil / ghee, take a ball keep on the banana leaf and flatten it with your fingers, it should be slightly thick.Heat oil(enough for the athirasams to immerse fully) in a kadai in parallel.
    How to make Adhirasam Recipe - Step11
  12. You can see how thick it is in this pic.Oil should not be fuming hot,lower the flame when you drop the athirasam as it will get cooked quickly.Carefully drop one athirasam,it will first float on top.
    How to make Adhirasam Recipe - Step12
  13. Then slowly it will puff up,carefully flip over and cook in low flame till reddish brown on both the sides.Do not cook in high flame.
    How to make Adhirasam Recipe - Step13
  14. Press it with a laddle to drain excess oil,Then drain in tissue paper.
    How to make Adhirasam Recipe - Step14
Serve with tea.
Adhirasam Recipe

Busu busu athirasams ready? And I am ready to attack, Now what are you waiting for, go soak the raw rice :) I enjoyed clicking athirasam, they looked gorgeous that I was so tempted to finish the shoot and attack them haha :D

Adhirasam Recipe

My Notes:

  • Choosing correct raw rice(maavu pacharisi) and  jaggery(paagu vellam) is the first key to get the authentic perfect tasting athirasams.
  • I reserved 1 tbsp jaggery syrup but my sil told she added the entire 3/4 cup syrup and it was still perfect.
  • You can keep this athirasam dough for about a week, but after 1 day refrigerate it.
  • Keep checking the syrup very now and then so that the correct consistency is not missed.
  • The rice should have little moisture,it should not be dried fully.
  • Do not use fine sieve, the holes can be slightly bigger so that we can get slightly coarse flour.
  • Incase if you don't get paagu vellam,go ahead with yellow jaggery but the color will be light shade,even the taste might vary.
  • I made 2 in the banana leaf, while one was cooking patted the third one.As I had just 9 it was easy for me to handle alone.If doing in bulk you need a helper for sure.
  • Jaggery consistency is the most important, so be keen in getting it right then everything will fall in place.
  • Fry the athirasams in low medium else the outer will get browned soona dn the inside will not be remain uncooked.
  • If you have kept the dough in fridge then bring to room temperature then start making athirasam.
  • If the dough is too tight,then sprinkle little hot water and knead it once before shaping.
  • If the  dough is too loose, add 1-2 tbsp idiyappam flour, not more than that.
  • Once taken out from oil, it will be crisp after cooling down it will be crunchy at the sides with a soft inside.
  • I used dosa thiruppi to press and drain excess oil,you can even use a davara(flat bottomed bowl) to do it.
Adhirasam Recipe
Written by: SHARMILEE J
Read more ...