Chakli/chaakli or Murukku is my first entry in ‘dabbe khaaN’ category (dabbe khaaN means the food that can be prepared and saved for many days in a dabba or jar).
Chakli is the most famous crunchy snack or ‘dabbe khaaN’ of India. I think every household has their own way of making this dish. When I was in college, mom would make this in bulk and give us. In our hostel, all the friends would attack it as soon as we reached hostel from home. She always used the fresh coconut oil for deep frying. Her chaklis remain good for months. This was my first attempt at chaklis, since in India, I never had to make them on my own. My mom would make them whenever I asked. I always preferred her chaklis over the ones available in stores.
I used the sunflower oil for deep frying, I had little hopes that they would turn out well. But before I finished making them, I had finished eating half the bunch and within two days I finished all (well…two days because my husband had to literally pull the container from my hand and keep it, repeatedly saying don’t eat too much. Save a bit for tomorrow).
Mom uses homemade butter (called as ‘loNi’ in Konkani or ‘makkhan’ in Hindi) for them, I used this shortening . I think shortening makes the dishes crispier.
Ingredients: Rice flour 5 cups Butter (loni) or shortening ¾ cup Urad daal 4-5 tea spns Cumin seeds (jeera) 1 tea spn Sesame seeds (Til) 1 tea spn Oil Milk Salt
Method: Roast urad daal (without oil) till they turn slightly brownish and powder them. Add the powder, butter, cumin seeds, sesame seeds and salt to rice flour and mix well. Now add milk/water to it slowly mixing it to remove any lumps (Milk makes the chaklis crispier and tastier). Make it into dough (like chapathi dough). Knead the dough well on a flat board, pressing the dough to the board.
Fill the chakli press with the dough and press into chakli shape on a flat board (use a plastic paper on the board to make it easier to lift the chaklis).
(Use the following ‘shape’)
If the chaklis tend to break while making, try kneading the dough for some more time, if still it doesn’t come out well, add some more milk/water and knead again. Heat oil in a kadai and deep fry the chaklis. Take out on a kitchen towel.
When they are cooled to room temperature, store them in an airtight container.
Preparation time : 90mins
I have been going through different food blogs and saw dishes from different parts of India. But couldn’t find any Goan recipes. So this is my entry from beautiful Goa for the Independence day parade .
I baked this one today, just to be sent to the parade. I wanted to decorate it like Indian flag, but didn’t manage to get it right. When I bought different colored icings from Walmart, the lady on the counter asked me – “planning to decorate cake?”. I said “Yes, I am trying to learn”. She said “Don’t worry, however it looks, it will taste great”. That time I was 100% sure that I can decorate it well. Today I realized whatever she said was correct. I think I still have to try a lot before learning to decorate :(.
Before this, I tried two varieties of banana cakes, this and with Pushpa’s recipe . Both were amazing. What makes this cake different is the amazing aroma of cardamom and no egg in it.
Ingredients: Ripe bananas 3 Rava (wheat sooji) 1 cup Sodium-bi-carb(baking soda) 1/2 tsp Cardomom powder 1/2 tsp Coconut milk 2 cups Sugar 1/2 cup Cashewnuts 1 tsp Salt
I did not add salt and used 1 tea spn baking powder instead of baking soda.
Method: Roast rava over low heat in a kadai until aroma wafts from pan. Soak the rava in coconut milk for 2 hours. Mash the bananas and add to rava along with sugar. Add soda, salt and cardamom powder. Mix the cashews. Apply little ghee to cake mould (I used parchment paper in the baking tray), pour in the mixture.
Preheat the oven at 350F for 10mins. Bake for around 35mins at 350 F or until a knife put in center comes out clean.
Decorate in whatever way required (optional).
Makes 8 pieces Preparation time : 10min (excluding the baking time).
