Maida Murukku - Motta sev

Ingredients

Maida - 4 cups
Jeeragam - 1 spoon
Ellu - 1 spoon
Pepper - Hand crushed - 1 spoon
Butter - 2 spoon
Salt to Taste

Preparation

Flour preparation

• First steam cook the Maida flour.  For this heat the idli cooker and place first or second idli plate also(to avoid water to rise and wet the flour), and place the flour in a (white) cloth wrapped up.
• Steam cook for about 10-12 minutes
• Allow it to settle for about 5 minutes in the cooker
• Remove and spread in a different plate or a big paper, to cool it down.  Try breaking the lumps with hand as it cools down.  Later it might be difficult to break them.
• Allow is cool for about 2 hours.
• Sieve the flour and break the lumps to get almost all the flour sieved up.

Murukku 

• Take about 2 cups of the flour and add salt, butter, Jeeragam, Pepper, and Ellu, and mix well.
• Warm about a glass of water, in the heat that your had can resist.
• Add water little by little and bring in a muruku flour consistency, it need not be very stiff as it stiffens in a very few mintues.
• Add it to the Single Mullu murukku Achu, and make spiral circles(like tortoise mosquito coil :), about 3-4 rounds.
• Make it on another laddle, and drop slowly in oil , so they do not break.
• Add about 4-5 at a time, so they cook well in a low heat , note that if oil is very hot it does not cook well.  Slow cooking makes it taste good, though it takes some time to cook.
• Remove from oil after the bubbles stop.
• Tasty murukky is ready.

Note :

• We can add just hand crushed pepper, about 2-3 spoons without the ellu and the Jeeragam.

• It would then taste like the Motta sev back home.
• Note that since this is maida it does not need much butter to make it soft.

Arachi Vitta Sambar

Ingredients

To Grind :
Channa Dal - 2 spoons
Red Chilli - 5
Dhaniya - 2 spoons
Rice - 1/2 spoon
Vendayam - 1.5 spoons
Pepper Corns - 5-6
Dessicated Coconut - 1.5 spoons

Toor Dhal - 1/2 cup
Small onion 1 cup / Onion - 1  - cut into small pieces
Tomato - 1 - cut into small pieces
if using small onions Vegetables are optional
Vegetables - Drumstick few pieces, Chow Chow, Carrot - sliced
Chilli Powder - 1/2 spoon
Tamarind paste - 1 spoon
Salt - 1.5 spoons / to taste
Oil - 3 spoons
Kadugu - 1spoon
Vendhayam - 1/2 spoon
Jeeragam - 1/2 spoon
Curry Leaves - few
Hing - a good pinch.

Preparation

• Dry roast the ingredients for grinding.  If using dessicated coconut /kobarai no need to roast, if using fresh coconut, add at the end to just get it a little sauted, and grind well.
• Boil Toor dhal for 2 whistles in a cooker, once the steam settles, remove the lid and smash the dhal and keep aside
• Add oil, and season with Kadugu, Vendhayam, Jeeragam, Once it splatters, add the curry leaves and saute for a few secs with hing.
• Now add the Onion and saute with the salt.  Add the Tomatoes as well until it becomes soft
• Microwave the vegetables for 5 minutes, and add to the above at this point if adding.
• Now add  the chilli powder and stir well.  Add a little water and allow it to all mix well for few minutes
• Once it boils add the cooked dhal, and add the tamarind paste and allow it boil with water if required.  The content can be dilute at this point
• Once it all comes to a boil, add the ground Sambhar powder and bring it to a boil for a few mins and switch off the flame.
• Yummy Arachita Vitta Sambar is ready.

Aappam with Thengai Paal

Ingredients

Puzhungal Arisi - 2 cups
Pachai Arisi - 2 cups 
Urad Dhal - 1/4 cup
Vendhayam - 2 spoons

Salt - 1.5 spoons

Preparation

• Soak the above ingredients together for about 5-6 hours and grind well as a batter
• Add Salt and leave it to ferment overnight
• Dilute the batter if required to a diluted batter than dosa batter for the quantity required in a different container
• Heat a greased Aappam pam, and pour a laddle of the batter.  Close with a lid
• Once done, remove and serve with Thenagai Paal / Sodhi / Kurma

Instant Thengai Paal Preparation  :
1. Heat a big cup of water
2. Take about 3 spoons of Coconut Powder mix (Maggi coconut powder)
3. Dilute with the hot water
4. Add a pinch of cardamom
5. Thengai Paal is ready to be served with Aappam.