Mor Kuzhu | Buttermilk Porridge

Mor Kuzhu is very quick and easy to prepare. Authentic south India, Tamil Nadu dish served as breakfast or as snack . You can prepare this dish in just 15 minutes (including preparation time). This dish also called as Mor kali. In Tamil language Mor means buttermilk and kuzhu means porridge. Seasoning with dried marinated chilli /mor milaga gives amazing taste to this dish. This recipe is simple, healthy, delicious, tangy, and spicy in taste.  Cut them in to pieces and give any shape of your choice and turn them as interesting snack. Kids will love this snack, when they come back after school or even you back from office. Sometime you should know the quickest recipes too when your stomach begins to growl. Check out our step by step photo recipe to learn.

Ingredients:

Rice Flour – 1 cup

Sour Butter Milk – 1 ½ cup

Salt  - 1 tsp

Water – 2 cups

Seasoning:

Mustard Seeds – 1 tsp

Urad Dal/White lentils – 2 tsp

Chana Dal/Bengal Gram split – 2 tsp

Curry Leaves – Few

Hing/Asafoetida – ¼ tsp

Oil  - 1 tbsp

Mor Molaga/ Dried marinated chili  – 3 to 4 nos

Method:

In a bowl add rice flour, butter milk, salt and 2 cups of water and whisk it nicely and prepare it as batter.

Put a reasonable size heavy bottom pan on the range and heat oil. Fry the mor molaga/dried marinated chili, once they are start turning to dark brown color remove them from oil and transfer it plate and allow them to cool.

In the same oil, temper the seeds. Once they start popping add curry leaves, Hing, and stir for 1 or 2 mins. If you don't have the marinated chili, then add chopped green chilies in this step.

Add the rice flour mixture and 1/2 cup sour butter milk for extra tart ness and mix it nicely. You can skip butter milk as per your family preference.

crush some mor molaga and mix it nicely. 

Reduce the flame to medium and stir the mixture slowly. Add 1 tbsp of oil and mix it gently. This improves taste and also helps to leave the mixture from the pan fast

When the mixture starts to leave and not sticking to sides of the pan and bottom of the mixtures changes to light golden color means it is done. Switch off the gas.

We like the crust in the bottom of the mixture, so I keep little longer time. We sisters, always fight to get the crust from our mom.:) 

Serving: Serve extra mor molaga for more spiciness.

 Note:

1. Use the sour curd/ butter milk to get the traditional taste.

2. You can use green chili instead of dried marinated chilli

3. If you are using dried chili, then reduce the salt in batter mixture. Dried chili by default has lot of salts in it.

4. Generously use of oil gives nice taste to the dish

5. Grease the plate and pour the mixture and allow them to cool and cut them in to pieces and give any shape of your choice turn them as interesting snack!

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Paneer 65 Recipe - Restaurant Style

It is one of the popular dish of starters in all Indian restaurants and I think the reason behind everyone like this snack is, its irresistible delicious spicy tongue tickling taste. Paneer 65 recipe uses fresh grinded spicy paste and coated with curd Masala and deep fried. To learn, check this step by step photo recipe of Paneer 65.

Ingredients:

Paneer – 150 grams

For Grinding:

Green Chilies   –  3 to 4 nos.

Ginger – ¼ inch

Garlic – 4 to 5 flakes

Fresh Curry Leaves – Few

For Masala Mixture:

Rice Flour – 1 tbsp

All Purpose Flour – 1 tbsp

Kashmiri Red Chili Powder – 2 tsp

Garam Masala – 1 tsp (Mixture of many Indian spices - Available in Indian Store)

Pepper Powder – ½ tsp (optional)

Chaat Masala – 1 tsp (optional) - (Available in Indian Store)

Lemon Juice – 1 tsp

Curd – 2 tbsp

Salt to taste

Oil for deep fry

Method:

Take a small size mixer jar and add garlic, ginger, fresh curry leaves and green chilies and blend it in to slightly coarse paste and transfer the paste in to big bowl

 

In the above spicy bowl,  add rice flour, all purpose flour, Kashmiri red chili powder, Garam Masala, pepper powder, lemon juice, salt and curd and mix it well add little water to make dilute paste. The paste should be thick in consistency not so watery

 

Cut the paneer pieces in to cube size and sprinkle some all purpose flour to remove the excess moisture on paneer and add the pieces gently in to mixture and mix well and ensure all the pieces are nicely coated with Masala paste

 

Heat some oil in a pan in medium flame, when oil gets hot add the paneer pieces in batch wise and fry them until paneer pieces becomes crisp and golden color.

 

Serving: Serve Paneer 65 with sauce or with green chutney or you can eaten by itself just sprinkle some chaat Masala on top and enjoy homemade delicious spicy tongue tickling taste evening snack.

Note:

• Using Kashmiri red chili powder gives nice color to the paneer after deep frying.  If you don’t have then, use regular red chili powder
• You can use the food coloring to enhance the color
• To make thick curd: - Tie fresh curd tightly in muslin cloth and twist the cloth nicely and drain the excess water and then use the curd
• Masala paste should be thick in consistency watery texture paste makes difficult to deep fry and this literally ruins the dish

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Namak Paare/ Matri

Namak Paare/ Matri , an authentic snack from North India. In just few ingredients you can prepare this savory snack.  You can have this snack any time of a day and year. It tastes best when served with hot coffee or tea.

Ingredients:

Maida/ All Purpose Flour – 1 Cup

Carom Seeds/Ajwain – ½ tsp

Salt – 1 tsp

Clarified Butter/ Butter – 1 tbsp

Water -1/4 cup

Chaat Masala Powder - 1 tsp

Oil - for Frying

Method:

Step 01) Take a bowl add one cup of maida/All purpose flour, carom seeds and salt and mix it well

Step 02) Add clarified butter and mix well till it coats nicely with the flour

Step 03) Add water little at a time and knead. (Dough should be little stiff so use very little water) add ½ tsp butter in the end and knead and cover it with lid. Let dough rest for 10 to 15 mins

Step 04) Make a small size ball from the dough, grease it with pinch of butter and roll like chapati/Indian bread –just a little thicker than regular chapati

Step 05) Grease the knife with little butter and cut them in to strips and give shape as diamond or long pieces

Step 06) Heat oil in a pan for frying, once it is hot enough drop the little pieces and press them little so it dunks nicely with oil and fry them till all the pieces turns to golden color and transfer it to paper issue to absorb the excess oil

Step 07) Follow the step from 4 to 6 till you consume all the dough.

Serving:  Sprinkle some chaat Masala powder on matri before serving. Enjoy your snack time!:)

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Soya Bean Tikki/ Patty

When we think of tikki, what comes to our mind first is Potato/aloo tikki.  Here is a healthy alternative for Patato and tikki made out of Soya Bean. Soya Bean Tikki/Patty is one of healthy delicious tasty and spicy snack everyone will love to have. This recipe is mainly made of soya bean and used very little potato mixture to balance the taste. For variations in flavor, you can add green peas, sweet corn and chopped carrot and turn it as vegetable tikki.

Soya Bean Tikki

Ingredients:

Soya Bean – 1 cup

Aloo/Potato 1 no(small)

Onion – 1/4 cup (chopped)

Ginger & Garlic Paste – 1 tsp

Besan Flour/ Chickpea Flour – 3 tsp

Fennel Seeds/Sauf – ½ tsp

Red Chili Powder – 2 tsp

Hing/Asafoetida – ¼ tsp

Garam Masala Powder – 1 tsp

Fresh coriander leaves – ¼ cup

Sugar – ½ tsp

Salt to Taste

Method:

Step 01) Heat oil in a pan add sauf/fennel seeds and garlic and fry for 1 min. then add onion and fry till it turns to pink and then add besan flour mix well with onion and stir fry for a minute

 

Step 02) Add boiled mashed potato, red chili powder, hing, garam Masala powder, sugar, salt, fresh coriander leaves and sugar mix them nicely and sauté them for 2  mins.

 

Step 03) Lastly add boiled soya beans and mix them well in low flame for a minute and then switch off the gas. Let them cool for 3 to 4 minutes.

 

Step 04) Divide the mixture into equal portions and rolls them as a ball and give shape like patty/tikki (there is no need of any flour for dusting)

Step 05) Heat non stick tawa/griddle drizzle 2 teaspoons of oil once the griddle is hot enough place 4 to 5 patties and roast until bottom surface turn golden brown and flip each tikki and roast till turns to golden brown. Follow the same process for all the remaining patties.

 

 Serve: Serve hot with Mint Chutney or Tomato Sauce.

Soya Bean Tikki

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How to Make Nan Khatai | Butter Biscuit/Cookie

The place I lived in my childhood, there was a bakery nearby our house and every Thursday they bake this ridiculously delicious cookies and it smelled so good, the whole lane smells awesome. Till date I could feel that aroma. Wow! what a smell it was. Flavor to be remembered. At last I learned the recipe and thought to give a try and it came out so good. Nan Khatai/ Butter Biscuit/ Butter cookie are light and fluffy and yummy nicely melts in your mouth. And it is one of the easy and quick recipe to satisfy your sweet tooth. Yes, it is not for the healthy conscious people but, once in a while to taste the divine is not bad isn't it? J But, you can make little healthy using wheat flour instead of all purpose flour or combination of both the flour. 

Nan Khatai

Ingredients:

Unsalted Butter – ½ cup (1 stick)

Cardamom Powder – 1/2 tsp

Nutmeg powder – 1/4 tsp

Powdered Sugar – ½ cup

All Purpose Flour/Maida – 1 cup

Baking Powder – 1/4 tsp

Salt – 1 tsp

Method:

Step 01) Keep the butter to room temperature till soft (not so watery). It should cut easily by spoon and mix it nicely

 

Step 02) Add the powdered sugar little at a time and mix it nicely

Step 03) Add the cardamom powder and nut Meg powder and mix it. This gives a nice flavor to the biscuit

 

Step 04) Take separate bowl and add All purpose flour, baking powder and salt stir it nicely so that everything incorporate nicely with flour

Step 05) Add the flour to cream sugar mixture little at a time and knead it nicely just like chapatti/Indian bread dough. It is lot softer than regular dough, because of butter.

 

Step 06) Wrap it in a plastic sheet and let it rest for 20 minutes. (All the species and salt should be nicely marinate to the dough so it is important that dough should rest)

 

Preheat your oven into 300 degree F

Step 07) Open the dough from the wrapper and give one more knead

Step 08) Take a baking tray use parchment paper or foil. Grease the foil with butter for easy removing of the biscuits/cookies. (For parchment paper no need of greasing)

Step 09) Divide the dough into small balls (size is how you like them to bite) round them into nice ball shape. Make sure there is no crack in them.

Step 10) Place them on a tray and make sure to give enough distance between each cookie.

Step 11) Garnish with pistachio. Take few pieces and just press on top of the cookies

Step 12) Bake them in oven for 15 to 20 minutes. Keep eye on them you just need light golden brown.

Step 13) Remove the tray from the oven and let it cool down for 10 minutes and Enjoy 

 

Note:

• If you use salted butter you can skip the salt
• Always try to use the nut Meg as whole and grate them whenever the recipe calls for it. Ready made Nut Meg Powder loose its flavor easily on shelf
• If there is a crack in the balls it opens wide after baking. So make sure diligently give them nice round shape
• Set the rack in middle of the oven. Don’t place the tray up or down or side to the heating coils. Always keep it in center.

Butter Biscuit

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