Recipes: Achu murukku, kaju barfi and mutton curry

As part of our every day series ahead of Diwali, we'd shared with you recipes of susiyam, adhirasam, thenkuzhal murukku and paniyaram.

Here, we bring you some more traditional recipes to try on!

Achu Murukku

This is the sweet version of the popular murukku (chakli) that is famous all over South India.

Children and adults, both equally enjoy this sweet crispy snack made with rice flour, sugar and thick coconut milk. 

Ingredients

• 2 cups rice flour (finely ground)
• 1/2 cup maida
• 1-1/4 cup sugar
• 2 cups coconut milk 
• 1 egg                               
• A pinch of salt
• Oil for deep frying
• A special flower-shaped achu (mold) is required to make the achu murukku

Method

• Sieve the rice flour and maida together with a little salt. 
• Beat the egg well.
• Mix the flour, sugar, egg and slowly add thick coconut milk to make a smooth batter of pouring consistency (a little like the dosa batter).
• The batter should be mixed well without any lumps, add 1-2 tbsp of water if it is too thick.
• Heat the oil and let the achu (mold) rest in the oil for a couple of minutes.
• Take the mold from the oil and dip it into the prepared batter. Ensure that only 3/4th of the mold is dipped into it.
• Allow the batter to coat the mold.
• Now slowly immerse the mold into the hot oil. 
• The batter will slowly slide off the mold. If it does not, loosen it slightly with a fork.
• Deep fry until golden brown.

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You can never go wrong with this delicious kaju barfi recipe.

Whichever way it turns out, this preparation will still taste absolutely divine.

Though loaded with calories, this mouthwatering delicacy that is made with rich khoya and ghee, has absolutely no competition.

Ingredients

• 1 cup cashew nut powder (lightly roasted and powdered)
• 1 cup sugar
• 1 cup ghee
• 3/4th cup unsweetened khoya
• ¼ cup milk

Method

• Take a thick-bottomed pan and add all the ingredients, mixing well so that no lumps are formed.
• Now keep the pan on medium flame and keep on stirring.
• When the mixture turns smooth and shiny and starts to leave the sides of the pan, you can turn off the flame.
• Pour the mixture into a greased plate and cut into desired shapes when still warm.
• The barfi will harden slightly as it cools.

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Do you have an interesting Diwali recipe to share? Write in to us at getahead@rediff.co.in (Subject: Diwali recipes) with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible. We'll publish the best preparations right here on Rediff.com and in India Abroad.

There is nothing like starting your Diwali day morning with a plate of steaming hot idlis served with spicy tender mutton curry, truly an unbelievable combination.

This particular tradition is followed by many non-vegetarians across Tamil Nadu.

Ingredients

• ½ kg mutton
• 100 gm shallots                                   
• 1 tbsp ginger-garlic paste
• 1 tbsp big jeera
• ½ tsp cumin seeds
• 1 tbsp coriander seeds
• 10-12 dry red chillies
• ½ cup grated coconut
• 2 green chillies (slitted)
• A few curry leaves                           
• 3 tbsp mustard oil

Method

• Clean and cut the mutton into small bite-sized pieces.
• Heat some oil and lightly roast the saunf, cumin seeds, coriander seeds and dry red chillies. 
• Grind the roasted spices with grated coconut and some water in the mixer to a fine paste.
• Peel and cut the shallots.
• Heat some oil in a pressure cooker, add the shallots and curry leaves.
• Now add the ginger garlic paste.
• When the shallots are light brown in colour, add the ground coconut paste.
• Fry for a few minutes and add the mutton pieces.  Mix well.
• Add salt, slit green chillies, some coriander and one cup of water.
• Close the cooker and place the weight.
• After two whistles, reduce the flame for another ten minutes.
• Turn off the heat and remember to open your cooker only when the pressure is down.

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Do you have an interesting Diwali recipe to share? Write in to us at getahead@rediff.co.in (Subject: Diwali recipes) with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible. We'll publish the best preparations right here on Rediff.com and in India Abroad.