Murukku

Murukkus are one of the popular snacks in our house especially during Christmas time.  It can be prepared in a simple way.  Murukkus came out crunchy and tasty.  You need a murukku mold to prepare Murukkus.

Ingredients

Rice Flour - 3 cups
Urud Dhal Flour (Fried) or Fried chickpea flour - 1/2 cup
Salt
Cumin seeds - 1 teaspoon
Sesame seeds - 1 teaspoon
Butter - 3 teaspoon (room temperature)
Oil for Frying

Method

Mix all the ingredients in a wide pan.  Add water slowly to knead it to a stiff dough (like chapathi dough).

Take a small amount of dough and put it in the mould (I used the 3 star attachment).

Heat oil to fry the Murukkus. When the oil becomes hot enough, press the dough right on top of the oil. Press it until a sufficient amount has dropped into the oil.

Fry them until the Murukkus are golden brown in color.  Drain them, let them cool and store them in an air tight container.

Carrot cake

The cake was very flavorful, moist and incredibly delicious. This is probably the best carrot cake I've ever had. 

Ingredients  

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar (optional: 1 cup white sugar + 1 cup brown sugar)
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
3 cups grated carrots (large grater) 
1 8oz. can of crushed pineapple (squeezed the juice) 
1 cup chopped pecans 

Frosting  

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract  

Method 

Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, nutmeg, salt and cinnamon. Stir in carrots and crushed pineapple. Fold in pecans. Pour into prepared pan. 

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely. 

To make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

Rosettes

My Mom made Rosettes every year during Christmas and I liked helping her making those Rosettes.  Now, it has become our family tradition to make Rosettes during Christmas.

Ingredients

1 egg
5-6 Table spoon sugar
1/4 tsp salt
1 cup milk ( you can use half cup coconut milk and half regular milk)
1 cup rice flour
3 Table spoon all purpose flour
1 tsp vanilla
1 tsp sesame seeds (optional)
Rosette mould (picture)
Oil for frying.


Method

Beat egg, salt, sugar, vanilla, milk and water together, till well mixed.  Add rice flour and all purpose flour, little at a time mixing well. If the batter is too thick, add a little water till it's like dosai batter.

Heat oil in a Kadai. Immerse the Rosette mould in the oil.  When the Rosette mould is well heated, dip in batter (do not let the batter come all the way to the top and cover the mould).

Lower the mould into frying oil and gently shake the mould till the rosette falls off into the oil.  Fry till golden brown and remove and drain on paper towel.

Pecan Tarts

This is an easy recipe and they melt in your mouth.  Perfect treat for Christmas.

Ingredients 

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened 
1/2 cup (1 stick) butter or margarine, softened.
1 cup all-purpose flour 
1 egg
3/4 cup firmly packed brown sugar 
1 tsp. vanilla
3/4 cup  chopped  Pecans 

Method 

Beat the cream cheese and butter with electric mixer on medium speed until well blended.  Add the flour and mix well. Wrap dough in saran wrap and refrigerate for at least 1 hour or until chilled. 

 

Preheat oven to 375°F. Divide the dough into 24 balls. Place 1 ball in each of 24 mini-muffin pan and press onto bottoms and up the sides of cups to form shells.

Beat the egg lightly in a small bowl. Add brown sugar and vanilla and mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell ~3/4 full
.
Bake for 25 to 30 minutes or until lightly browned. Let stand 5 minutes; remove tarts from pans. Cool completely on wire racks. 

 

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