Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

Search This Blog

Thursday, October 28, 2010

Munthirikothu (Fried Moong Dal and Jaggary Balls)

Recipe No: 108
I have mentioned in some of the earlier posts (Kerala Mixture, Diamond  Cuts)about my mother making a lot of snacks during the vacations to pacify the hungry stomach of her three kids. This is one among them. Traditionally this is made from scratch using Green Gram (Cherupayar). But here I am using Moong Dal to make it a bit easy.
Ingredients
  • Split Moong Dal…………………..................1 Cup
  • Shaved Jagarry………………….............…..1 Cup
  • Water……………………………………………..1/4 Cup
  • Unsweetened dry desiccated Coconut...3/4 Cup (Read 'notes' if you plan to use fresh Coconut)
  • Cumin Seeds……………………………………1/3 Teaspoon
  • Whole Cardamom Pods……………………..5 no
  • All Purpose Flour/ Maida………………….1/2 Cup
  • Water……………………………………………..1/2 Cup
  • Salt…………………………………..………….…Pinch
  • Ghee……………………………………………....1/2 Teaspoon
  • Oil for deep frying
Method of Preparation
  1. Wash the Moong Dal and drain it thoroughly. Dry it on a paper towel.
  2. In a pan on medium heat fry the washed and dried Dal without Oil till they are slightly dark in color and crispy in texture. Make sure you stir it all the way through and don’t let it burn. This step will take at least 12 minutes.
  3. When it is cooled, using a dry grinder crush it into a course powder. A Coffee grinder will be perfect. The powder should be really course. (Don’t let it become  fine.) Keep it aside till ready to be used.
  4. On a dry pan, heat Cumin Seeds and Cardamom till slightly roasted. When cooled powder it and keep it aside.
  5. Melt Jaggery and Water in a pan until the Jaggery is melted. Pour it through a strainer if there are any unwanted particles. Bring it back to a boil and let it boil until it just starts to attain a one thread stage. Don't wait till it forms a really good one thread stage otherwise the Munthirikothu will be hard.
  6. Add Dal powder, Coconut, Cumin and Cardamom Powder and mix well.
  7. Once mixed, dump it into another plate and let it cool slightly so that you can handle it.
  8. Make small balls out of it, each having the size of a Grape. I used a Melon Baller to get even sized balls. Keep them aside till ready to be used
  9. Mix Flour, Salt and Ghee really well and make a thin batter out of it using Water. Start with ½ Cup and add more if needed. The batter shouldn’t be very thick or it will make the outer coating very tough.
  10. Heat at least two inches of Oil in a frying pan on high heat.
  11. Dip each of the balls in the batter and deep fry till the covering is slightly brown. It has a tendency to clump. So when they are half way through frying separate them with a spoon without breaking the balls.
  12. Once golden brown, take it out of the Oil and drain the excess Oil on a paper towel.
  13. Serve this at room temperature. Keep this in an airtight container  and can be stored for at least 3 weeks if properly made.
Notes:
  •  If you are using freshly grated Coconut, then make sure that it is grated finely and  dry roast it to get rid of the water. (Put the Coconut in a pan and stir till all the water is evaporated. Don't let it change the color.) Getting rid of the excess moisture is important otherwise it will go rancid very fast.
  • Don’t deep fry the Munthirikothu for too long as it will make them hard when cooled. Put it on a high flame and take them out when they are just brown.
  • A really well made Munthirikothu will be soft to the bite.
  • Using a Melon baller to make the balls make it easy to roll and will give even sized balls.
  • Don't over crowd the pan or the balls may crack and the Dal will be all over the Oil.
  • Rub a little ghee on the Melon baller and your palms if the mixture is sticking.
  • Dip the balls in the batter only just before frying.
  • The inside of Munthirikothu usually has a dark brown color, but this is lighter  as the Jaggary that I used is lighter in color.





    Make it, enjoy the deliciousness and
    serve it to your family with love…

    0 comments:

    Post a Comment