Murukku

Ingredients

• Rice flour : 3 cups
• Gram flour : 1 cup
• Red chilli powder : 3 tsp
• Asafoetida : a pinch
• Butter : 4 tsp
• Salt to taste

Method of preparation

• Sift rice flour and gram flour and mix it with red chilli powder, asafoetida, salt and butter.
• Add water in small increments and make a soft dough.
• Now take a small quantity if dough and place it in the murukku press with the star holes in it and squeeze it moving in circular motion directlt onto oil or squeeze it on a plate greesed with little oil and drop them into oil.
• Fry it till it is slightly golden yellow and not brown in medium flame.

Ulunthu vadai

Ingredients

• Ulunthu : 1 cup
• Green chillies : 2
• Onion : 1
• Ginger : 1/2 "
• Pepper corns : 1 tsp
• Cumin seeds : 1 tsp
• Salt
• Oil  for frying

Method of preparation

• Soak Ulunthu / Urad dal for about an hour.
• Drain the water completely and grind to a smooth paste.
• Chop the onion, green chilli, curry leaves and coriander and add them to the smooth paste with salt to taste and mix thoroughly.
• Heat oil in a thick bottomed kadai and before adding the vada, ensure that the oil is hot enough by dropping in small amount of batter.
• Deep fry them till it turns golden brown in medium flame.
• Serve hot with coconut chutney and sambar.
  

Spring Roll

Spring roll wrappers are available as paper thin sheets and are sold as fresh sheets or frozen. If you are making  spring rolls with frozen wrappers, defrost them before using. To prevent drying of the sheeets, place them on a moist kitchen towel and always keep them covered with one portion of the towel.If you plan to roll up the spring rolls and then wait for a while before frying them, keep the rolls under a moist towel too. 

 

Ingredients 

• Frozen Spring roll sheets
• Onions : 1
• Carrot : 2
• Beans : 4-5
• Sweet Corn : 1/2 Cup
• Grean Peas : 1/2 Cup
• Boiled potato : 1
• Ginger Garlic Paste : 2 tbsp
• Salt : According to taste
• Any other vegetables of your choice.

Method of preparation

• Saute the onions until golden brown and add ginger garlic paste and fry for couple of minutes.
• Cut the vegetables lengthwise and fry them until slightly soft.Don't overcook them.
• When cold, place the mixture at one end of the spring roll sheet and roll them carefully.
• Seal them at the ends with beaten egg or oil.
• Let the oil heat before putting the spring rolls in it.Place 3 - 4 spring rolls at a time and fry until golden brown on either side.
• Place the spring rolls on a kitchen towel to drain the excess oil.
• Serve with tomato sauce or chutney of your choice.