Murukku - II

Ingredients:
Rice flour - 4 cups
Pottu kadalai - 1 cup
Sesame seeds - 2 tsp
Chilli powder - 1 tbsp
Ajwain seeds - 2 tsp
Butter - 1 tbsp
Oil for deep frying
Salt to taste.
Method:

•Grind the pottu kadalai into a fine powder.
•Mix rice flour, fried channa dhalia powder (pottu kadalai maavu ),chilli powder, sesame seeds, ajwain seeds, butter and salt. Add enough water and knead into soft dough.
•Put the dough into the murukku press and press it on a plastic sheet.
•Heat oil in a kadai. Now drop the murukku into the oil and deep fry both sides until crisp.

Drain in a paper towel. Cool and store in a air tight container.

Muttai Kuruma / Egg Kuruma

Ingredients :
Boiled eggs - 4 nos ( cut into half )
Big onion -1( chopped )
Tomato-1( chopped ) ,Green chillies - 1 or 2
Ginger - 1 tbsp ( chopped )
Garlic- 2 tbsp( chopped )
Chili powder -1 table spoon
Coriander powder-1 table spoon
Garam masala powder-1 teaspoon
Turmeric powder - 1/2 tsp
Salt to taste.

For the paste:
Cocunut - 2 to 3 tbsp
Fennel seeds-1 teaspoon
Cumin seeds-1 teaspoon
Poppy seeds - 1 tbsp
Cashews - 4 nos ( optional )
Method:

• Heat oil in a pan,.add Fennel seeds, onions, green chillies, curry leaves and saute, till they turn golden brown.
• Now add the chopped ginger and garlic pieces and sauté that too for few minutes.
• Add the chopped tomatoes and sauté till the tomato pieces get cooked.
• Now add the chili powder, garam masala ,corriander powder and turmeric powder.Mix well. Now add required water and the salt needed. Keep the stove in medium flame and allow the curry to boil and reduce to ½ the quantity.
• Now mix the coconut paste in half cup of water and add it to the curry. Cook for 5 minutes.
• Now add the boiled egg into the curry and cook for another 5 more minutes in medium flame.Garnish with corriander leaves. It goes well with idli,dosa,chapathi and rice.

Cauliflower kuzhambu

Ingredients:
Cauli flower - 1
Small Onion -1 ( chopped )
Ginger garlic paste - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Green chillies - 2 nos
Curry leaves - few
Oil - 2 tbsp
Salt to taste.
For the paste:
Small onion 15 nos or large onions - 1 ( cut into medium size )
Red chillies - 3 nos
Fennel seeds (sombu ) - 1 tsp
Poppy seeds - 1 tsp
Cumin seeds ( seerakam ) - 1/2 tsp
Pepper corns (milaku ) -1/2 tsp
Curry leaves - few
Cinnamon - 1 no
Coconut - 2 tbsp ( grated )
Corriander powder -3 tbsp.
In a pan heat 1 tbsp of oil and fry all the items except coconut and corriander powder .when it turns to golden brown then add coconut and corriander powder and mix it. remove from heat After it cools down, blend to a smooth paste.
Method:

• In a pan heat 1 tbsp of oil add mustard seeds after pops up add onion, green chillis and curry leaves and saute till brown.
• Now add ginger garlic paste fry 1 minute. then add cauliflower florets along with turmeric powder and salt. fry few more minutes.
• Now add the ground paste to the the pan and Pour about 1/2 cup 0r 1cup of water to make it more gravy-like.
• Let this cook for about 5 minutes on medium-high heat.
• Simmer the cauliflower in the sauce for 10 minutes.
• Sprinkle chopped corriander leaves on top.
  Serve with idli ,dosa or rice.