BANANA STEM VADAI

BANANA STEM VADAI

500 gm banana stem, cut into cubes pull away the fiber as you cut. Cut into small cubes. Put it into a bowl of water mix with a little salt so that it will not turn into brown color.

200 gm big onion, sliced finely

2-3 green chili, finely sliced add more chili if you like it hot.

20 gm ginger, chopped finely

3 stalk kari leaves, finely sliced

1 tbsp fennel, pound coarsely

½ tsp turmeric powder

½ cup grated coconut

11/2 cup chick pea flour ( tepung kacang Kuda )

1 tsp sugar

Salt to taste.

Oil for deep frying

1.    Wash the cut banana stem and squeeze out the water. Put in a big bowl.

2.    Add in the rest of the ingredients and mix well don’t add in any water. Heat a wok with oil and when the oil hot. Take ¼ cup of the mixture and shape like a vadai and drop it slowly in the hot oil and fry till golden brown.

3.    Remove from the oil and put in a piece of kitchen tissue. Serve hot with rice as a side dish.

 

 

KAI MURUKU

KAI MURUKU

This is my version of Kai muruku

100 gm rice flour

100 gm steam plain flour*

11/2 tsp salt

1 tsp cumin seeds

½ tbsp white sesame seeds

2-3 tbsp ghee

11/2 cup coconut thin milk

1.    Mix the flour with,cumin and sesame seeds mix well and keep aside

2.    Boil the coconut milk with salt and ghee. When the coconut milk is boiling add in the mix flour into the boiling coconut milk and stir well with a wooden spoon till well mix and thick. Remove from the heat and let it cool.

3.    When cool knead the dough till  smooth. Divide the dough into lemon sized ball. Keep the dough covered with a wet cloth to avoid drying. Oil your fingers especially your fingers tips.

4.    Here’s the part that needs a bit of practice to get perfect. Take one ball in your hand and gently pinch with three fingers into a long shape. Twist gently and form a circular pattern of about 5 turns. On a large pieces of cloth.

5.    Heat oil in a wok and when the oil is hot. Slide a thin spatula under each muruku and swiftly to transfer it to the spatula without losing its shape.

6.    Gently slide into the hot oil and fry until light brown and when the oil no longer sizzles around it. Remove from the oil and put on a kitchen paper tissue. When store put in a air thigh tin.

Note:   *Steam  plain flour for about 15 minutes. The flour will be hard just break it or grind it and sieve.

 

MOTHAGAM

MOTHAGAM


Filling

 

200gm grated coconut

250gm kadalai parupu, soaked for 2-3 hours, pressure cook with 1 cup of water till soft.

180gm brown sugar ,or to taste

2 tbsp ghee

1/2 tsp salt

8 cardamoms, skin removed and pound until fine

1. In a wok, stir fry the grated coconut until fragrant and lightly browned.

2. Add the in the cooked kadalai paruppu, brown sugar, ghee and salt. Cook stirring well until dry but moist.

3. Add the cardamoms and mix well. Transfer to a plate.

4. Cool and shape into small marble sized balls.

 

Pastry

500gm pure rice flour

4 cups water

1 level tsp salt

2 tbsp melted ghee

4 tbsp of pulut rice flour

1. Dry roasted the rice flour then let cool

2. Pour the water in a pan and bring to boil add in the ghee and salt.

3. Add the rice flour and stir till it becomes a thick dough over low heat. When you touch it must not stick to your hand. Remove from the heat let it to cool. When it is cool then add in the pulut flour and knead the flour into a smooth pastry.

4. Grease the palms with some oil or ghee. Place a ball of the dough and flatten it on the palm.

5. Put a ball of the filling in the center. Gather the dough up to form a dumpling. Smooth out any cracks in the dough.

6. Place on a steaming rack and steam for about 10 to 15 mints. Cool then serve