Kerala Murukku


Rice flour – 4 cups
Urad dal  – 1 cup
Ghee & oil – 1/2 tsp each
Water – 1/4 cup
Turmeric powder – 1/4 tsp
Hing, Jeera, Sesame seeds – a generous pinch
Oil for deep frying
Salt as required

1. Fry urad dal in a pan without oil until it turns light brown in colour and keep it aside for cooling. Once it cools, powder in a mixer.
2. Add ghee and oil in the pan and heat them.  Meanwhile boil 1/4 cup water in another vessel.
3. Heat oil for frying.
3. In a bowl, add the powdered urad dal, ghee, oil, boiling water, hing, jeera, til, turmeric powder and salt and mix to form a smooth but stiff dough.
4. Add the dough in the muruku maker and using  a single star disc, squeeze the dough as shown in the picture into the oil. Fry on both sides until golden brown.


Marble Cake

Marble Cake

All purpose flour – 2 cups
Baking powder – 2 tsp
Salt – 1/2 tsp
White sugar – 1 cup
Butter – 1/2 cup, softened
Eggs – 2
Vanilla essence – 1 tsp
Milk – 1 cup
Cocoa powder – 2 tbsps

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9 inch round pan.
3. Place flour, baking powder, salt, sugar, butter, eggs, vanilla and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
4. Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
5. Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.




All-Purpose Flour/ Maida – 1 cup
Cardamom Powder – 1/8 tsp
Rapid Rise Yeast – 1 tsp (Regular yeast can be substituted but must be proofed in the warm water for 5-10 minutes, until foamy, before adding it to the flour)
Corn Starch – 2 tsp
Oil – 1 tsp
Yogurt – 1 Tbsp
Warm Water – 3/4 cup

For Syrup:
Sugar – 1 1/4 cups
Water – 1 cup
Saffron – pinch
Lemon Juice – 1 tsp
Cardamom Powder – 1/4 tsp


1. In a mixing bowl, add All-purpose Flour, Cardamom Powder, Rapid Rise Yeast and Corn Starch. Mix thoroughly.
2. Add Oil, Yogurt and Water and mix well until there are no lumps.
3. In a larger bowl or pot, add very warm water and place the mixing bowl with the batter inside the larger bowl (be sure that the water does not fall into the batter). Cover the larger bowl and allow the batter to rest for 30 minutes.
4. After the batter has been resting for 15 minutes, start on the syrup and start to pre-heat oil for frying the jalebi.
5. Syrup: In a heavy bottom pan, add Water, Sugar and Saffron. Cook for 15 minutes on medium heat.
6. Reduce flame to a low simmer and add Cardamom Powder and Lemon Juice. Mix.
7. Mix the fermented jalebi batter well and put it in a ketchup or mustard bottle with a spout (zipper bag or piping bag can be used).
8. Squeeze out the batter into the hot oil in approximately 8 small circular motions. Jalebi should about 2-3 inches in diameter.
9. Fry until the bottom side looks golden and flip once to cook the other side.
10. With tongs, remove jabebi, shake off excess oil and place directly into sugar syrup.
11. Allow jalebi to remain in the syrup for just a minute (flipping to coat both sides), shake off excess sugar syrup and place onto a plate.
12. Continue frying remaining jalebis.
13. Enjoy them hot for optimal taste or allow them to cool and store in a container with a tight fitting lid. Jalebis will remain fresh for 4-5 days unrefrigerated.
NOTE: About mid way through the frying process, turn off the stove for the sugar syrup so that it does not become too thick.

Source :

Paneer Tikka Pizza

Paneer tikka pizza

Ingredients :
Paneer – 200gm
4 tbsp Yogurt
3 tbsp Lemon juice
1/2 tsp Black pepper powder
1 tsp Red chili powder
1/2 tsp tandoori masala powder or all spices (cumin, garam masala)
1 tbsp olive oil

For pizza dough
2 cups Maida/all purpose flour
1 sachet Yeast
1 tsp Sugar
1 tbsp Baking powder
3 tbsp Olive oil.

For topping
1 Capsicum
1 Tomato
1/2 cup Black olives
1/2 cup Onions sliced
300 gm Mozzarella cheese grated
1 cup Pizza sauce
1/2 tsp Oregano

1. Cut paneer into cubes.
2. Make the marinade by mixing the yogurt, black pepper, lemon juice,red chili powder, salt and all spice powder together.
3. Pour the marinade over the paneer pieces and leave for marination.
4. Heat 1 tbsp oil in a kadai and fry the paneer pieces until it turns light brown in colour.
The paneer tikka   is ready.

To prepare the dough mix together lukewarm water with yeast and sugar. Leave aside for 15 minutes.
Add salt, baking powder, oil and the prepared yeast mixture to the white flour. Knead till a smooth dough in formed and leave aside for  30-40 minutes till the dough doubles in volume.
Knead again and with the help of a rolling pin and roll out the dough.

To prepare the topping:
1. Grease a microwave proof tray and place the pizza dough on it and preheat oven to 425 deg F.
2. Spread the pizza sauce on top. Add chopped capsicum, chopped tomatoes, black olives, paneer tikka pieces, onions and grated mozzarella cheese on top. Sprinkle oregano and the remaining cheese.
3. Place the pizza in the oven for around 10 mins till the edges of the dough turn brown and the cheese melts.
4.Take the pizza out, slice and serve.

Drumstick Sambhar

Ingredients :

1/2 cup toor dal

1 onion, sliced long ( 5,6 shallots)

1 tomato sliced long

1 drumstick, cut into 4″ pieces

1 cup tamarind pulp

2 green chilies,slit long

1 potato, cubed

3 tbsp sambhar powder

1/2 cup coconut, freshly grated

coriander leaver, finely chopped, for garnishing

Sambhar powder:

2 tbsp coriander powder ( whole coriander seeds)

1 tbsp red chilli powder (whole red chillies)

1/4 tsp fenugreek seeds

hing, a pinch

Tempering :

1/2 tsp mustard seeds

few curry leaves

Method :

1. Cook the dal with water in a pressure cooker until 3 whistles. Add onion, tomato, green chillies and potato after 2 whistles.

2. Meanwhile add the drumstick pieces in boling water and cook them and start preparing the sambhar powder.

For the Sambhar powder:

a) Dry roast the coriander seeds and red chillies on low flame until they change to a light brown colour. Add the fenugreek seeds and hing. Roast by mixing continuously  Keep flame on low and take care not to burn it.

b) When the mixture turns fragrant and the coriander seeds are brown, remove from fire and transfer to a dry plate. Cool completely and powder. Add grated coconut to the powder and grind again to a smooth paste

3. Add the tamarind pulp and drumstick in the cooker and bring to boil.

4. Add sambhar powder and allow it to boil for 2 mins. Pour some water if the sambhar is too thick and boil until the right consistency is reached.

5. Heat the oil for tempering in a small pan. Add the mustard seeds and when they pop, add curry leaves and dunk into the prepared sambar. Mix well and garnish with chopped coriander leaves.

Microwave Dhokla

Ingredients :  

Dhokla batter:

  • Besan – 1 cup
  • Rava – 1/4 cup
  • Lemon – 1 medium size
  • Ginger – ½ inch piece Grated
  • Sugar – 2 teaspoons
  • Salt – 3/4 tsp
  • Eno fruit salt – 1 teaspoon
  • Water – 3/4 cup
  • Green chillies, Coriander leaves, mustard seeds, curry leaves, coconut
1. Add besan, rava, grated ginger, salt, 1 teaspoon sugar and lime juice in a bowl and make a smooth batter with 3/4 cup water. Not too thick nor too thin. Keep it aside for 15 mins.
2. Grease a microwave safe bowl with oil. After 15mins, add 1 small teaspoon of eno salt to the batter and mix. Transfer the batter to the microwave safe bowl. (After adding eno, microwave the batter as soon as possible)
3.Microwave the batter for 3 mins. Check with a knife. If the mix sticks to the knife, microwave for another min. Then keep the dhokla aside for 20 mins to cool. 
 For Tadka:
Add mustard, curry leaves, green chillies in hot oil. Add some water  with 1 teaspoon sugar and allow it to boil. Then pour over the dhokla. Garnish with coriander and coconut. Pouring hot water along with tadka makes dhokla soft.