Kale Muruku

Happy Diwali to all of you folks!

Kale is a very nutritious leafy vegetable.

I used kale and made this interesting muruku which was a superhit instantly. I just changed a few ingredients for the traditional murukku and added kale - resulted in yummy, crispy, crunchy murukku. All of us loved the taste. I am sharing this recipe today so you can make this yummy muruku for Diwali.

Ingredients

Rice flour - 1 cup

Roasted gram flour - 1/4 cup

Salt

Cumin - 1 tsp

Kale leaves - 1/2 cup, de-veined and chopped

Butter - 2 tbsp

Asafoetida - 1/8 tsp
Red chillies - 4

Water

Method

In a big bowl, add the dry ingredients. Blend kale leaves with red chillies and add to the dry ingredients. Make sure not to add too much water (just enough to make a smooth blend). Add this to the dry ingredients.

Add water little by little and make it into a smooth pliable ball.

Take a small amount of the above and put inside the muruku press with a star nozzle and gently squeeze one or two continuous concentric circles to form the muruku shape on a paper towel or a cloth. (I wanted to make small chaklis).

Heat oil in a pan. When it is hot enough, deep fry the squeezed murukku till golden brown on both sides, drain in paper towel.

Store in an airtight container.

Notes

Sorry! Couldn't give a count of murukus, since we were constantly having those. :-)

I used a star nozzle and made small concentric rounds. If you use a multi-hole nozzle, you can straight away squeeze into hot oil and fry them.

Ma Ladoo / Pottukadalai urundai / Roasted Gram Ladoo

Maa ladoo (aka pottukadalai mavu urundai) is a very traditional sweet and very favorite of mine. My mom always makes this for me. This her recipe and I too enjoyed making and chomping these down with her. Nice memories! This post is my 100th one and wanted this to do a special recipe for the same. Maa ladoo, my favorite, my MOM's yummy recipe is the best to share here for the same reason. Also, it is made with simple ingredients and takes less time to make. This is the easiest of all ladoos - a novice can also make it easily without going wrong. Please make sure to try this out for Diwali and share it with your family and friends.

Ingredients

Pottukadalai - 1 cup

Sugar - 1 cup

Cardamom - 4

Ghee - 3/4 cup

Cashews - 20, broken into tiny pieces

Method

Grind the roasted gram into flour in a blender and keep aside in a bowl. Next, powder the sugar and cardamom together and add to the bowl with gram flour. Mix thoroughly.

Heat ghee in a pan and fry the cashews till golden brown. Add it to the gram flour - sugar mixture. Mix well.

Take a lemon sized portion of the mixture and make it into a ball with your hands. 

Continue making for the rest of the mixture. 

Store in an airtight container.

That simple!

Enjoy!

Notes

Try to make the balls when it is warm. The warmth from the hot ghee is enough to make balls. The shelf life is up to 10 days but within a couple of days, mine gets empty.

These are very easy to make ahead and hence is easy to give in tamboolam during Navratri Golu.