RECIPES - New mainthread - Page 10

Oh Jenim, if u can not make the kai murukku, the
same dough can be used for seedais - just make sure
that u do not roll the seedais in to perfect rounds
- roughly roll them and deep fry, it works!!

dont seedais burst in the oild sometimes????

Oh! Roja akka it was nice of you to drop by the recipe thread inspite of your heavy shedule.

The trick is to dry them a bit after rolling -
that way they do not absorb much oil as well.
Just to avoid bursting, u roll them rough - do
not make perfect marbles 😳

Thanks Sue Akka & jenim for your nice compliments! 😊

Thanks Kavi for those inspiring words on kids eating food!! 😊 Actually I should say, I'm towards, at least half way to the success... as my daughter started trying out some new items with interest... (she likes the chinese stuff very much!). It's my son with whom I need to work more! 😉 My kids are 7 & 4, btw! But definitely nowadays this is getting a lot better as I used to make something separate for my kids sometimes back and all ...as they do not want to eat anything little spicy! But these days I have started making one same item, but I reduced the spicy level a bit lower than what we usually take, to get the kids into our way...and the plan is to increase it (if needed) gradually... So One day, I hope to have my kids, not hesitating to eat! 😊

Thanks again for your nice compliments on the Chow-chow & Carrot curry Kavi! Please do try it out and let me know, how did you like it!

Thanks Rojakka for your nice tips on making Seedai! I too get really scared whenever I had to make Seedai.. as I know a friend of mine had a huge burst out incident when she was making seedai. Now that I know the tips, should give it a try! 😊 Will definitely share these tips with my friend too. Thanks again!

Originally posted by: rojapoooo

Oh Jenim, if u can not make the kai murukku, the
same dough can be used for seedais - just make sure
that u do not roll the seedais in to perfect rounds
- roughly roll them and deep fry, it works!!

Ah! Rojapooo, I saw your tip a bit too late.. I love seedais, but had a terrible experience as a teenager when I was helping my Mom make seedais for Janmashtami. The seedais popped out of the oil, splattering hot oil on my hands.. Ever since then, haven't had the guts to try it 😳

Last night, I set upon this adventure of making Kai Murukku. I believe it's ok to admit that after trying for nearly 1/2 an hour or so, I could not get the spiral shape out of the plastic sheet without scooping it up as a ball 😳.

Kavitha.. I think your fingers need to be awarded 10 rings and your wrist a gold kappu for getting the perfect rope like shape. Wow!! How do you do it? I gave up after trying it meticulously again and again.. When I visit Madras next time, I'll probably visit a local sweetmeat shop and see if they'll let me watch them do it.

Or if you don't mind, the next time you make it, can you get us a couple of pics on how you get the rope like shape? This really has to be an art of some sort!
I finally ended up making regular Murukku with the same dough, it was yum. I just added a li'l bit of LG and some white sesame seeds to the mix.

Rojapoo, now that you're making me drool with the mention of seedais, will try making them wearing a SCREAMmask and oven mitts. Do you have the recipe for vella seedai? mmmm.. yum.. yum..

Jenim, if u know to make the athirasam dough, then
u are all set or vella seedai!! if u want exact
measurements, let me know - but basically dissolve
jaggery, strain with a muslin or some thin cloth -
1 thread consistency syrup, add elaichi powder to the
syrup, add the rice flour slowly with out forming lumps.
allow the dough to cool for a while and then roll in
to small balls - slightly bigger than uppu seedai -
fry in medium fire - this tends to burn pretty soon
because the rice flour is already cooked. The quantity
is 1:1 flour: jaggery(powder) but if u get extra sweet
jaggery, u could adjust a bit.

And another tip to avoid spluttering - roll a small
piece of tamarind and put in the oil - a very small
ball so that the taste does not rub on to whatever u
are frying - this is a real help.

Originally posted by: rojapoooo

Oh Jenim, if u can not make the kai murukku, the
same dough can be used for seedais - just make sure
that u do not roll the seedais in to perfect rounds
- roughly roll them and deep fry, it works!!

Seedais? adhu enna???😳 Is it some kind of crunchy cracker for snacking or is it similar to the "Keropok" (Prawn/Fish cracker) as its popularly known in Malaysia / Singapore / Indonesiai / Brunei???