Thursday, October 27, 2016

Pepper Murukku

Happy Deepavali dear foodies!

 This year I couldn’t spare enough time to make a huge batch of goodies. So I took the easy way out with my pepper murukku trial.

I pinned this recipe from Subbu’s Kitchen earlier this month. It was a quick and staright forward recipe. But unfortunately when I set of to try it, I got the wrong brand of rice flour. I was so confidant and double the recipe and started making these murukku. I couldn’t belive myself when the first batch  of murukku frying in the hot hot oil went KABOOM. Oil splattered all over my kitchen, thankfully I was standing away from the stove. Otherwise I would have had severe burns. I realised my mistake only the next morning.

I got the correct rice flour the next day and tried it out. The murukkus turned out perfect. Nice and crispy and spicy. Try out this quick murukku recipe with a spicy twist for this deepavali.

Pepper Murukku:
Rice flour - 2 Cups
Besan  flour (Kadalai maavu) - 3/4 Cup
Asafoetida - 1/4 Teaspoon
Salt  to taste
Coarse pepper powder – 1 tablespoon
Cumin seeds   1 teaspoon
Butter - 3 Tablespoon
Oil – For frying

  • In a bowl. Add rice flour, besan flour, asafoetida, salt, freshly coarsely ground pepper powder, cumin seeds, butter and mix everything well
  • Add water little by little and knead the flours to smooth and soft dough.
  • Take star mould and press. Fill the press with the murukku dough press.
  • Heat oil in pan. If you drop a pinch of dough in oil it should rise up immediately in the oil. Hold the press and mould on top of the oil and gently squeeze the dough. Deep fry the pepper murukku till they are crispy and golden brown color.
  • Take out the crispy murukku in a paper towel to drain any excess oil. Pepper murkku is now ready to serve!
Mix together - Rice flour,besan flour, pepper, asafotedia, salt and butter

Using star shape mould for the murukku press.

Crispy fried pepper murukku, Let it cool and break into small pieces.

Beetroot and Coconut Burfi

I have been putting off making my deepavali snacks for such a long time. After some motivation from some work colleagues, I started to search for some easy recipes to make. I saw this recipe from the blog Yummy Tummy and feel in love with it. The deep and rich colors of beetroots were so enticing that I couldn’t wait to start making these bite sized gems.

The burfi was quick and easy to make, and my colleagues enjoyed it!

Beetroot and Coconut Burfi
Yeilds: 36 bite size pieces


Beetroot- 2 cup grated
Coconut - 2 cup grated
Sugar - 2 ¾  cup (reduce according to taste preference)
Ghee - 1/2 cup
Cashews - 4 tablespoons
Cardamom essence – few drops


  • Grease a square tray or a flat plate, and set aside.
  • Heat ghee in a pan, add in nuts and fry till golden.
  • Add the beetroot and coconut to the pan. Stir fry for 5 mins till raw smell leaves from the beets.
  • Now add the sugar and keep mixing, the sugar will melt and the mixture will get thick. Keep stirring.
  • Once the mixture starts to leave the sides of the pan, add in cardamom essence and mix well.
  • Spoon the mixture in a greased tray and spread evenly.
  • Let it cool down and set. Then cut it into squares.
Using a grater to grate the beetroots.

Frying the grated beetroot and grated coconut in ghee.

Adding in the sugar.

The mixture becomes watery after adding the sugar, keep stirring.

Keep stirring until the mixture becomes thick and ghee oozes out.

Spread the mixture evenly in a greased tray. And let it cool down.

Cut into bite sized pieces.