Achu Murukku With Eggs (kugan)
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ACHU MURUKKU WITH EGGS
Ingredients:
500 grms rice flour (not fried or steamed)
250 grms sugar little more or less
200 grms corn flour
2 eggs
A wee bit salt
Oil
Enough coconut mik 1st and 2nd milk
The moulds to make achu murukku
Method:
In a container mix the flours, salt , sugar and eggs
Add enough milk to make a batter, a little
Thinner than dosa batter.
Heat oil in a wok. Put the moulds in the oil to become slightly hot.
Dip the the mould ¾ in the batter.
The batter will stick to the mould.
Hold the mould fully immersed in oil for a second.
The murkku will leave the mould when it is little cooked.
Fry till is brown and crisp and remove.
Do not have a very high heat.
The important thing is if the mould is very hot the flour will cling
To the mould and will fall back in the batter.
If the mould is not hot enough, the flour will not cling to the mould.
DO NOT DIP THE WHOLE MOULD FULLY IN THE BATTER
ONLY ¾ OF THE MOULD.
As you make the murukku, the batter will become a bit thick.
You can add little milk or water to get the right consistency.
With practice you can make perfect achu murukkus.
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Eggless Achu Murukku (kugan)
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EGGLESS ACHU MURUKKU (ROSE COOKIES)
Ingredients:
1 cup rice flour
½ cup plain flour
1/8 th cup corn flour
Sieve the 3 flours well together
1 ¼ cup thick coconut milk
½ cup sugar
½ tsp salt
A pinch of white lime (chunnambu )
Oil for frying
Method:
Put the flours, sugar, white lime and coconut milk in a bowl.
Mix well till the sugar dissolves.
Beat the batter till it becomes smooth.
Heat oil in a wok over medium flame.
Take the achu murukku mould and dip it into the oil to make it hot.
When the mould is hot, dip it into the batter.
Take care not to let the batter cover more than ¾ of the height on the mould.
Plunge the mould into the hot oil and hold for a minute.
Then slip the murukku off the mould by shaking it gently.
Let the murukku cook for 1-2 minute till it turns lightly brown.
Remove and drain onto a kitchen paper towel.
When cool store in a airtight tin.
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