Hara Bara Kebab

     As soon as i saw this recipe in a famous cookery show, i was super excited to try this immediately for our evening snack. Since it has very basic ingredients! I started searching for the ingredients but i got nothing :( Poor me ! Do you think will i leave ?! No way, on our next grocery shopping, i picked all the ingredients without fail and finally prepared ! Now, its for your views... Tadaaaaa.....

ALL YOU NEED:

Spinach	1 cup
Besan/Kadalai Maavu	1 1/2 tblsp
Garam Masala	1/2 tsp
Fennel Seeds	1/2 tsp
Green Chilly	1 1/2
Potato	1 No.
Peas	1/2 cup
Ginger	1/2 inch
Sugar	Pinch
Salt	To Taste
Oil	To Spray

METHOD:
     Pressure cook both potato and green peas by adding a pinch of salt. No problem even it get mashed. Now boil 2 cups of water with pinch of sugar (to retain the green color), add spinach, let it be boil just for a minute. Once done, drain the water and wash it immediately in cold water. Now take boiled green peas without water, spinach, ginger, green chilly in a blender, grind it to a paste. No adding water please! Transfer it to a wide bowl, now add the mashed potato, fennel seeds (this is my touch, not comes in original recipe), garam masala, besan flour. Mix well with required salt. Once done, grease both your palms with water and make te mixture into small lemon-sized balls. Flatten it gently.

     Now heat a tawa and sprinkle some oil, Place the kebabs gently, let it cook for 3 to 4 mins in medium flame, Turn it to the other side(again gently, there is a chance of breaking the shape)to cook. Let it be in flame for another 3 to 4 mins in medium flame. Don't use high flame, b'cos it will cook only the outer portion, the inner portion will remain uncook. Once done, you can see the nice brown coating. All done, its time to taste with a ketchup or Tamarind chutney !

Note: In original recipe, he'll add Amchoor powder too. Since it was not there at home, i skipped it.

♬ Sangeetha♡Nambi ♬

Thenkuzhal Mullu Murukku

     During diwali, me was trying new snack on daily basis. This is one among my newly tried murukku. Eventhough it have very plain taste. Thenkuzhal murukku is my moooossssstttt favorite but never tried at home. This was the first in my bookmarked recipe. Without any second thought, i tried this using store bought rice flour but using. Mullu murruku plate in murukku press.

ALL YOU NEED:

Rice Flour	1 cup
Urad dhall flour	3 tblsp
Jeera/Ommam	1 tsp
Oil/Butter	2 tblsp
Water	To Knead
Salt	To Taste
Hing	1/4 tsp
Oil	To Deep fry

METHOD:
     Take a wide bowl, add rice flour, urad dhall flour, hing, jeera/ommam, salt, mix all the ingredients. Now pour the oil/butter, mix well again. Now add water little by little until it forms a perfect dough consistency. Now heat oil for deep frying. Meantime, take the murukku presser, grease with oil. Now fill 3/4 of the presser with the dough. Check whether the oil is in perfect heat by adding a pinch of dough into the oil. When it comes up immediately, its the perfect time to deep fry the murukku in batches. Take a laddle or plate, grease it with oil, now press the dough in circle shape and put one by one into the oil. Deep fry on both sides. Transfer it to the tissue paper.

Note: You can also press directly into the oil but i feel pressing it in ladle is safe.

♬ Sangeetha♡Nambi ♬