Featured post

Easy rangoli designs - beginners

Though I have drawn all the designs myself personally I am thankful to my family for the inputs, information and help in drafting all the posts so far.  I have used the terms kolam  rangoli quite freely in all the posts. Probably there would have been differences based on classical (!) explanations in the past but today kolams can also be colourful like rangolis both in the free hand and dots type  I find that even the terms rangoli kolam and kolam rangoli are used at  present. The only area where I think kolam are different are in sikku kolam and arisi maavu kolam. Both are beautiful, challenging and can be intricate . Rangoli is muggulu in Telugu and so this post will be useful for those in search of small and simple muggulu for beginners.  This post   may have answers  kutty rangoli /kolam designs The rangoli in the image below is one of the basic designs that can be used for learning.   Form a star with two inverted triangles.   ...
42 comments

Crispy mullu murukku recipe South Indian

Preparation of rice flour for mullu murukku, thenkuzhal , seedai - traditional method
  • Take raw rice in a vessel, soak in water for 30-minute sand wash well with water, repeatedly.
  • Spread it on a clean cloth in a room and dry in shade under a ceiling fan
  • We need not dry it under the sun.
  • The dried rice is again heated in a shallow vessel in a stove.
  • Heating is done for a short time only and the rice should not change colour
  • Alternatively, we can use readymade rice flour available in shops exclusively for the purpose of making murkkku, seedai etc.
Deepavali-bakshanam-1.png
Deepavali bakshanam is ready in the pic shown above :)   Those were good old times when the ladies of the house used to plan for Diwali savory and sweet items one week to ten days in advance.  Elaborate plans and arrangements were made all the ingredients required were procured and prepared.   
This tradition is still followed in many homes including ours.  There is an air of excitement as the festival draws near and all the bakshanam are ready and we have to "protect" them from children because we also have to distribute among friends, neighbours and relatives.

Deepavali-bakshanam-1a.png

Preparation of the dough

For 4 measures of rice add,
  • roasted gram 3 measures
  • gram dhal half measure
  • moong dhal half measure
  • Elachi - 2 nos to get fine flavour
  • Dry grind all the ingredients
  • To the ground flour add salt and Poppy seeds.  Poppy seeds are optional
  • Add butter or hot oil and mix well all the ingredients
  • Add water and knead the dough
  • While kneading we can add white sesame seeds also - one teaspoon
  • Knead the dough well so that all the ingredients blend and mix

Deepavali-bakshanam-1d.png

Transfer the dough to the chakli maker (murukku achchu).

Deepavali-bakshanam-1e.png
Squeeze the dough  with the handles into the hot oil 
                                                                   Deepavali-bakshanam-1e.png
fry well till the murkku turns golden brown in colour
Deepavali-bakshanam-1f.png

Transfer to plate with tissue paper on it so that excess oil is absorbed.

Deepavali-bakshanam-1i.png

One of the most common Diwali bakshanam or savory items is ready to be served.