Murukku

Rice flour (sifted well) – 2 cups

Method:

Mix all the ingredients in a bowl. Add water slowly to form a dough. Take a small amount of dough and place inside a murukku maker.Make sure the oil must be hot enough, check by adding a pinch of the dough if it rises immediately then, that is the correct stage. Now drop maximum 3 to 4 murukku at a time and flip out both sides till it get golden brown and crisp. Drain excess of oil with a paper towel and let it cool and store in a dry air-tight container.

Chegodis

Ingredients:

Rice flour-1cup

Method:Heat the water in a large pan and when it is boiling  add the rice flour, red chilli powder, mong dal, salt, seaseme seeds and then immediately switch off the stove. Mix well with wooden ladle. The dough should be soft like chapati flour. Keep aside and let it cool..Apply little oil onto hand and make a small ball of the dough and make a shape like chegodi's (circles). Deep fry on medium heat in oil. Drain and store in airtight containers.

Mathris

Ingredients

1 cup all purpose flour or whole wheat flour

Method

Preheat the oven to 180 C.

Combine the flour, baking powder, salt, black pepper and kalonji. Work the butter into the flour with your fingers until the mixture resembles a coarse meal.Add the yogurt and sprinkle ice water onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together and becomes a firm dough, yet pliable dough.

Cover the dough with the damp cloth and set aside for 15 minutes. Divide the dough into small balls and roll out all the balls into small circles of 2 inch diameter and about ½ inch thickness.

Arrange the dough circles on a greased baking sheet and prick them evenly with a fork, to prevent them from puffing while in the oven.

Bake them for about 20 minutes or until golden brown and crisp. Remove them out of the oven and allow them to cool completely.

|