Murmura Namkeen

Murmura Namkeen

by Accessible Tech Media in Recipe

Cooking time- 10 minutes.

Serves- 1-2 people.

Ingredients:

  • 2 full cups of puffed rice.
  • 50 gms of raw groundnuts.
  • 3-4 red chillis.
  • 1 teaspoon of mustard seeds.
  • 10 gms of curry leaves.
  • 4 large teaspoons of oil.
  • ½ teaspoon of turmeric powder.
  • ½ teaspoon of chilli powder.
  • Salt to taste.

Method:

Heat the oil in a shallow pan and roast the peanuts until they are brown.Sputter the mustard seeds in it now, and then add the curry leaves and chillis.Roast it a little.Now add the puffed rice, and mix this well for a minute.Add all the spices and salt one by one and ensure the puffed rice is completely coated.Cook this puffed rice until it is crispy and aromatic.It should take about 5 extra minutes.A healthy tasty snack is ready in no time!

Tips:

  • Ensure that the oil is not overheated in the beginning as peanuts and other condiments can burn in no time and this will make the snack bitter.
  • You may also add some chopped garlic for extra flavor.
  • Ensure you use fresh crisp puffed rice for a better outcome.
Tags: Sweets
Previous Post Next Post

Related Posts

Onam Special recipe Parippu Payasam by using Safe Harvest products

Onam Special recipe Parippu Payasam by using Safe Harvest products

Cooking time- 20-30 minutesServes- 1-2 people Ingredients: ½ a cup or 100 gms of moong dal or yellow lentils2 cups water1 cup of thick coconut milk½ a cup or 100 gms of jaggery powder2 teaspoons of ghee10 gms each of cashew and raisinsAbout 20 gms of coarsely chopped coconut pieces Method: Dry roast the moong dal in a pan for about 5-10 minutes, until it changes color and is fragrant. Pressure cook this dal in 1.5 cups of water for about 3 whistles. Now in the pan take about ½ a cup of jaggery powder and mix in ¼ cup of water, ensure there are no lumps. Now heat this mixture in low flame and keep stirring till the raw smell goes away. This should take about 5 minutes. Add in the cooked dal, and continue to stir on low flame. Again, ensure there are no lumps. Add the cup ofcoconut milk, give it a good mix and switch off the flame. Heat the ghee, fry the coconut pieces, cashew and raisins and garnish the payasam. Tips: Soaking the dhal for 30 minutes before cooking, helps the dal cook faster.Ensure that the cooked dhal and jaggery mixture are more or less of the same temperature; otherwise lumps form quickly. The color and taste of the payasam may slightly differ depending on the quality of jaggery used.

Learn more
Make your own Tri Colour Pulao at home for Independence Day

Make your own Tri Colour Pulao at home for Independence Day

Cooking time- 20-30 minutesServes- 1-2 people Ingredients: 250 gms or 3 cups cooked basmati rice- partitioned into three portions ½ cup chopped onions Oil/ghee -3-4 teaspoons Jeera-three teaspoons 2 cardamom pods 2 bay leaves 3 cloves Tomato puree- ½ a cup Coriander mint paste- 2 tablespoons ¼ teaspoon of turmeric powder Garam masala ½ spoon Salt to taste Method: In a pan, add one tablespoon of ghee/oil, and once it is hot, sputter jeera, 2 cardamom pods, 3 cloves, and 2 bay leaves. In a minute, add one cup of cooked basmati rice, add salt, toss for a minute, remove and keep aside. In the same pan, once again add ghee/oil add the jeera, and once it sputters add the chopped onions. Allow the onions to brown up for a minute. Now add the tomato puree, add turmeric powder, and garam masala. Close the pan and allow this to simmer for five minutes. Now add the second bowl of cooked rice, add salt and toss for a bit. Now to the third portion of rice, add the green chutney or mint coriander paste, add the salt and toss it up for a minute. Take a bigger bowl, now layer in the order of tomato pulao, jeera pulao, and the mint-coriander pulao. Take a plate, and put this bowl upside down carefully. Remove the bowl to find the wonderful healthy tricolored pulao ready to be served. Tips: 1) If you want a little spice, add green chilli while grinding your coriander-mint chutney.2) Likewise you may also add a pinch of red chilli powder to your tomato paste while it cooks.

Learn more
Lemon Millet Rice

Lemon Millet Rice

Cooking time- 20-30 minutesServes- 1-2 people Ingredients: 1/2 cup or 150 gms of washed fox tail millet Oil- 2-3 teaspoons Water- 4 cups Peanuts- 50 gms One teaspoon each of mustard seeds, jeera, urad dhal, and channa dhal ½ a teaspoon of turmeric powder 2 small green and red chillis. One sprig of curry leaves Juice of one medium-sized lemon Salt to taste Method: Soak the washed fox tail millet for about 30 minutes. Once done, in an open pan cook the millets in about 2-3 cups of water until it is soft. This should take about 15-20 minutes. Alternatively, you can also pressure cook the millet provided you are familiar with the method of cooking. The millet must not be overcooked. Once this cools, keep it aside. In another pan add oil and sputter the dhals first, add mustard, jeera, and the slit chillis. Now add the curry leaves and saute till they are crisp. Add the turmeric powder and salt. Switch off the flame and add the lemon juice. You may add the cooked millets to this pan and give this a good stir. Your lemon millet rice is ready. Tips: 1) Add lemon juice only after you switch off the flame.2) You may use ghee instead of oil.3) You can grate carrots, and greens also to the mixture for a healthier version.

Learn more
Home Search Cart Products About