Its been some time that I have added any new recipe to ThetastesofIndia. You might have thought that I am on a vacation.

But that’s not the case. My apologies, if you have been coming here and have not been finding newer additions.

I am actually working on my first ebook – It will be a collection of some very handy and mouth watering recipes. And I am hoping i should be able to give it away for free to all my subscribers.

It is indeed a refreshing feeling when you are creating something. A sense of feeling where you feel that, whatever is going to take shape in a few days is going to be something that is born out of you. A sense that only a person who has experienced motherhood can know.

Stay tuned for this ebook and I am hoping to release the book very soon.

In the meanwhile, I am adding a new category to The Tastes Of India. This category is “Indian Pickles”.

I am sure you will love the pickles that you are about to see in the next few days. I would be posting my first recipe on this category in the next 2-3 days.

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Cooking time:- approx. 30 minutes

Ingredients:-

• Raw Kerala Banana – 2 pieces
• Coconut oil for deep frying or, any other vegetable oil of your choice. If you want to have the smell of Kerala you must use coconut oil.
• Turmeric powder – 1/4tsp
• Salt – to taste

Method of preparation:-

• Peel the banana and slice it into thin round pieces. You can use a slicer or, a knife to slice the banana. Just ensure that the pieces are thin.
• Heat oil in a kadai and fry the banana pieces.
• When it is 3/4 done, in a teaspoon of water add turmeric powder and salt and mix it well.
• Put this paste into the oil and fry again.

Caution:- When you add the mixture of water, turmeric powder and salt to hot oil, the oil will pop with a spluttering sound. Be cautious, lest the hot oil will pop onto your body and you might get burnt. It is advisable to cover the Kadai with a lit when you do this.

Photograph courtesy MBK used under Creatives Common License

Technorati Tags: banana chips, kerala banana chips, kerala banana chips recipe, south indian recipes

Cooking time: Approx. an hour after the rice is soaked.

Ingredients:-

• Rice – 1 Cup (Soaked for about an hour)
• Fried gram – 1 Cup (Powdered smooth)
• Hing (Asafoetida) -a pinch
• Cumin seeds -1tsp
• Butter-2tsp
• Oil to deep fry
• Salt to taste

Method of preparation:-

1. Grind the rice by adding a very little amount of water such that the rice paste becomes a thick dough.
2. In a bowl, add the rice paste, fried gram, butter, cumin seeds and the salt and knead well with your hands. Ensure that the mixture is soft.
3. Put this murukku mixture in the murukku mould and press it into neat round shapes.
4. Heat the oil, deep fry until both sides are golden brown.
5. Break the fried murukku into small pieces and store in airtight container.
6. In case you wish you can also retain it in the same shape.

Photograph courtesy airosan used under Creatives Common License

Technorati Tags: chakli, murukku, muruku, rice murukku, South Indian Murukku recipe, south indian recipes