Ingredients:

Rice Flour - 4 cups

Roasted Gram Dhal Flour - 1 cup

Soaked Bengal gram Dhal - 100 gms

Soaked Urad Dhal - 50 gms

Pepper - 100 gms

Salt to Taste

Butter - 100 gms

Oil for frying

Mix all the flour together with the salt. 

Add the soaked urad and bengal gram dhal. 

Put the butter in a pan containing hot water and pour it to the mix

Mix well so that the butter spreads evenly across the flour. 

Make the dough soft, take a portion of it and make small disc in a cloth as shown below. 

Once the wetness gets off, you can fry them in oil to get crispy thattais.

Ingredients:

Besan Flour - 4 cups

Roasted gram Dhal Flour- 1 cup

Red Chillies - 30

Omam - 5 tbsp (soaked in water for 4 hrs)

Method:

Mix all the flour together with the salt. 

Grind the Red chillies and omam to a fine paste. Sieve it with less water and get the water alone. 

Add this water to the mix and mix well. 

Put the butter in a pan containing hot water and pour it to the mix

Mix well so that the butter spreads evenly across the flour. 

Make the dough soft, take a portion of it and add it to the murukku achu with the slide having dots.

Randomly make circles in the hot oil and we can break it after frying.

Ingredients:

Besan flour - 4 cups 

Roasted gram Dhal Flour- 1 cup

Green Chillies - 100 gms

Butter- 100 gms

Salt to taste

Oil for frying

Method:

Mix all the flour together with the salt. 

Grind the green chillies to a fine paste. Sieve it with less water and get the mirchi water alone. 

Add this water to the mix and mix well. 

Put the butter in a pan containing hot water and pour it to the mix

Mix well so that the butter spreads evenly across the flour. 

Make the dough soft, take a portion of it and add it to the murukku achu with the slide having rectangular hole.

Randomly make circles in the hot oil and we can break it after frying.

This year diwali went very exciting for us. This is the first diwali I was celebrating with my in laws and also with my kid, so a different mood altogether. Hope everyone would have enjoyed your diwali, your way. We made a lot of snacks this diwali. This time I involved in everything, from the very first step of grinding the flour to storing the final snack. I didnt take much snaps as I was totally busy and exhausted with the preparations. Enjoy the recipes with minimum picture. 

In general, we got to ground all the flour at the neck of the moment to retain the freshness of the snack. The Major flour involved are

Rice Flour:

Soak the raw rice, dry it for two days, grind it in a saw mill and sieve it well. 

Urad dhal Flour:

Roast the urad dhal till golden brown carefully, cool it, grind it in a saw mill and sieve it well. 

Besan Flour:

Sieve it weel before using. 

Roasted gram Flour:

In the mixer grind the roasted gram and sieve it well. 

Now lets see how these flour are used to prepare various snack. 

Murukku:

Rice Flour - 4 cups

Urad Dhal Flour - 1 cup 

Roasted gram Dhal Flour - 1 Cup

Salt to taste

Sesame seeds - 4 tbsp

Butter - 100 gms

Oil for frying

Mix all the flour together with the salt. 

Put the butter in a pan containing hot water and pour it to the mix

Mix well so that the butter spreads evenly across the flour. 

Make the dough soft, take a portion of it and add it to the murukku achu

Make murukus in your way big, small, round, oval or any shape you like. 

Here are my murukku...... it has been sent as an entry to Festive Food: Diwali Celebration conducted by Priti and also to JFI Festival Treats by Srivalli

This is a simple dish which will go good with dosa or chappathi. This is ideal while travelling as it will not get spoiled soon.

Ingredients:

Tomato(Fully Ripened)- 4

Onion (big) - 2

Chilly Powder - 2 tsp

Corainder Powder - 3 tsp

Fennel Seeds - 1 tsp

Curry Leaves - 1 bunch

Salt to Taste

Method:

Chop finely the onion and tomato to small pieces. 

In the kadai, add 2 tbsp oil and add the 1 tsp fennel seeds.

Add the onion, till it becomes translucent.

Add the tomatoes and saute well till it gets cooked well. no seperate pieces should be visible. 

Add the chilly powder, salt and coriander powder and saute it (Dont Burn it).

Dont any water and cook the thokku in the vapour by closing it with a lid. 

Saute well in between, so that it is not stick to kadai.

Ingredients:

Vendaikai - 100 gm

Pearl onion - 10

Tomato - 1

Tamarind - small lemon sized

Thuar dhal - 1 cup

Sambar powder - 2 tsp

Turmeric - 1 tsp

Salt to taste.

For Seasoning:

Mustard Seeds - 1 tsp

Urad Dhal - 1 tsp

Aesfoetida - 1 pinch

Red chilly - 2

Cumin Seeds - 1 tsp

Curry Leaves - 1 bunch

Method:

Pressure cook the dhal, soak the tamarind in 1/2 cup of water and mince the vegetables.

In the kadai, season the sambar with ingredients for seasoning in 1 tsp oil.

Add the onion and saute it for while.

Then add the vendaikai, tomato and saute well.

Pour the extra cooked dhal water, sambar powder, turmeric and salt.

Close the kadai with a lid and allow it to cook for 5 mins.

Once the vegetable is cooked, add the tamaraind water and smashed dhal.

Mix it nicely, so that everything gets mixed well.

Cook it for 5 more mins. Garnish it with coriander leaves.

Serve hot with rice and pappad.
I have posted this entry to My Legume Love affair hosted by Sra and Susan

Ingredients:

Potato (Cooked) - 4 to depends on the size

Onion(big) - 2

Garlic - 7 pods

curry Leaves - 1 bunch

Fennel seeds - 1 tsp.

Sambar Powder - 1 tbsp

Turmeric - 1 tsp

Salt to taste.

Method:

Mince the onion and potato. Crush the garlic coarsely.

In the kadai, add 2 tbsp of oil and season the curry with fennel seeds.

Add the onion, garlic and saute it till it becomes light brown.

Add Sambar powder, turmeric and salt and saute for while. Take care that the sambar powder is not burnt. 

Add the potatoes and saute well. Close with a lid and cook for while by sauting now and then. 

Its a good combination with sambar rice and variety rice (esp curd rice).

I am reposting it the WYF-Side Dish event hosted by EC