Maharashtrian Chakli....Spiced Murukku

Murukku was one of the first snacks mom would make for Diwali. It was and still is everyone's favorite. She would make a lot and after saving some to be shared with neighbors on the actual day, the rest was always kept within our reach and we would always have one in our hands as we played and enjoyed our Diwali holidays. No matter how much she made it would all be gone in a few days.

I have always made the traditional salted one (recipe here), so this time for a change I made the more spiced mixed flour maharashtrian version. The recipe is from an old Femina Cookbook, that I had saved from years ago. The chaklis turned out great, they were easy to shape and I loved the spice and the flavor of gram flour.

Maharashtrian Chakli

Ingredients:

2 cups (400 gms) rice

1 cup (200 gms) urad dal

1 cup (200 gms) chana dal

2 tbs (30 gms) moong dal

45 ml oil for mixing the dough

1 tbs (15 gms) ajwain

1 tbs red chili powder (adjust to taste)

1 tbs (15 gms) sesame seeds

1/4 tsp turmeric powder

salt to taste

oil for frying

Method:

Roast the rice, urad dal, chana dal and moong dal separately until crisp. Grind together to a fine flour.

Stir in the ajwain, sesame seeds, chili powder, turmeric powder and salt. Add the oil and mix well, then add enough water to form a smooth but firm dough.

Fill the chakli mould with some dough and press out chakli's on paper. Fry them in hot oil on medium heat until golden and crisp. Drain on paper towels and when completely cool store in air-tight containers.

Fruit and Nut Cake - Lowfat and Vegan

Only four days left and I couldn't wait any longer to eat some fruitcake. I do have a batch of fruits soaking in the fridge for a cake I plan to bake in a couple of days and ship to my brother. This cake I made just for us. What I love about this recipe is that there's no oil or butter and there's jaggery and whole wheat flour and tons of fruits and nuts and they don't really have to be soaked in advance. The only labor involved is the chopping of the nuts and fruits. The flavor of the cake gets better as it matures, but I had to take pictures so we cut the cake the same day, yet it was rich and moist. This cake is a wonderful guilt free treat!

Recipe from Jugalbandi.

Vegan Lowfat Fruit and Nut Cake

Ingredients:

100 gms dark raisins

125 gms mixed dried fruit, chopped

225 gms mixed nuts, roasted and chopped 

1/2 cup rum

1 1/2 cup water

1/4 cup applesauce/ oil

1/2 cup grated jaggery

1/2 cup brown sugar

1/3 tsp nutmeg powder

1/3 tsp cinnamon powder

1/3 tsp cloves powder

1/2 tsp salt

2 tsp orange/ lemon zest

1/2 tsp vanilla extract

1 tsp lemon juice

3 cups whole wheat pastry flour

1 1/2 tsp baking soda

Method:

Take the dried fruits, water, rum, applesauce, sugar, jaggery, spice powders, salt and orange zest in a pan and bring to a boil. Reduce the heat and simmer for 5 mins. Take off from heat and add the vanilla extract and lemon juice and set aside to cool.

Preheat oven to 350F/ 180C and grease a 12 cup bundt pan.

Whisk the flour and baking soda together. As soon as the dried fruits mixture comes to room temperature, fold in the flour and nuts. 

Spoon into the prepared pan and bake for 35 - 40 mins or till done in the center of the oven.

Cool in the pan for 10 mins and then invert onto a wire rack and cool completely. 

Brush the cake with some rum if desired and store covered in the fridge. The flavor of the cake improves after a couple of days.

Notes:

1. Use dried fruits and nuts according to your taste. I used 50 gms currants and 25 gms each of dates, apricots and prunes. I also used a mixture of almonds and walnuts.

2. If whole wheat pastry flour is not available, use half whole wheat flour and half all purpose flour.

3. I used jaggery for better color and taste. You could also use all brown sugar.

4 For an alcohol free version skip the rum and use orange juice instead.

Sending this to  Cakes for Christmas, Let's Cook-Baked Goodies, Cooking Concepts-Holiday Baking, Christmas NewYear's Eve 2011, Bake Fest, Only Cookies and Cakes, Serve it Baked Sweet, Jingle All the Way.

      

   

    

Cherupayar and Kachil Puzhukku (Mung and Yam Curry)

For as long as I remember, Cherupayar puzhukku and kanji has been the standard dinner on Saturdays at my mothers place. I think it was my mom's idea to take a break and avoid cooking anything elaborate at least for one  meal. It must have been so hectic to come back from work late in the evening and then cook a meal, check on our studies and take care of all the other chores. Of course my brother and I would protest every single time, we hated Kanji and wanted something "special".
I still try my best to avoid Kanji but I love this puzhukku and all its variations. I add any one or a combination of raw bananas, kachil (purple yam), chena (elephant foot yam) or chembu (taro) along with payar. Manoj eats it with rice or chappatis, but I like to have a bowlful of just the puzhukku with a big dollop of plain yogurt. Yumm!


Cherupayar and Kachil Puzhukku
Ingredients:
1 cup whole mung beans
250 gms kachil,chena, chembu or raw bananas or a combination of these
1/4 tsp turmeric powder
1 tsp salt
1/2 cup fresh coconut, grated
4 dry red chilies or to taste
1 1/2 tsps cumin seeds
1/4 tsp peppercorns
2 cloves of garlic
1 sprig curry leaves

Method:
Cook the mung and the kachil separately along with some salt and turmeric powder. You can cook them together in the pressure cooker but the kachil may take longer than the mung, so its best to cook them separately.
Grind the coconut, chilies, cumin seeds, peppercorns and garlic along with some water. The paste should be a little coarse. Add the paste and curry leaves to the cooked mung and kachil. Mix together. The mixture should not be very dry, so add water accordingly and check the seasonings. Bring the mixture to a boil and simmer for 5 minutes. Serve hot.

This goes to Priya's CWS - Mung Beans and The Kerala Kitchen, guest hosted by Fajeeda.

                       

Pinapple Upside Down Cake and Vegan Fruit and Nut Cake - Last Bakes of 2009

There was a time when I used to bake every second day or so. In the last couple of years all that butter, sugar and flour have started showing at all the wrong places and on top of that we realized that Manoj's cholesterol was a little high. It was time to change our eating habits and I must say its been really difficult. Both of us are crazy about junk and fast food and could happily have just that all day. Some changes we made were giving up eating out, no fried foods (except when visiting friends), its all about simple home made meals now. I bake only on special occasions, when visiting friends or when I'm having friends over. We are getting results and we feel so much better now.

Anyways, here are the two cakes I baked last month.

Pineapple Upside Down Cake

I made the Pineapple Up-side Down Cake to take along to a friends place. I've had this recipe bookmarked for a while, it's from My Kitchen Snippets. See the recipe here. Just substituted pineapple and cherries instead of peaches.

The cake came out beautifully and was perfect. The sponge by itself was moist and buttery and delicious. I made two mini cakes, so I could taste it before I took it to my friends place. This recipe is definitely a keeper, can't wait to try it with peaches.

Vegan Fruit and Nut Cake

Whats Christmas without a fruit cake! I had a tough time selecting a recipe as the ones I had used alcohol and that's off limits for me. I also wanted an eggless cake and one that was not loaded with calories. After a lot of hunting I finally saw this recipe at Jugalbandi and it was perfect for my needs. That's a blog u can trust and there were so many people vouching for the recipe, I had no doubts what so ever.

I followed the recipe as is. I did not soak the fruits, used half orange juice and half water and totally left out the alcohol. The cake was fabulous, I could not believe that its vegan and was better than any fruit cake I ever baked. Manoj is already asking me to bake another one, guess he won't have to wait long.

This is a must try!!

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Both the cakes are going to Sara's Cakes and Cookies event and to Divya's Show Me Your Cake event.