Ingredients:

Rice flour                        : 3 cups
Fried gram flour             : 1 cup
(pottukadala podi)
Asafoetida                      : a generous pinch
Cumin seeds                  : 1 tbsp
Sesame seeds                 : 1 tbsp
Salt as required
Oil for frying
Required quantity of water



Method:

Mix rice flour, fried gram flour, salt,cumin seeds, asafoetida and sesame seeds together. Add 2 tablespoons of hot oil to this mixture. Add little water to this and knead well to make a soft dough. The dough should not be too stiff or too loose.
Heat kadai with enough oil to fry.
Take a piece of plastic sheet(or a zip lock bag) and grease it.
Take a portion of the dough and fill it in the murukku press (seva nazhi). (Use the star shaped chillu for making this).
Press it down in a circular motion to make the murukku. Slowly drop it in the hot oi,l when it becomes golden brown remove it from oil. Repeat the process with the balance dough. Keep it in a plastic container.

Ingredients:

Chicken                       : 1/2 kg cut into small pieces
Cinnamon                    : 1 pc
Cloves                         : 3 nos
Cardamom                  : 2 nos
Onion                          : 2 nos chopped
Tomato                        : 1 big chopped
Ginger                         : 1 small pc
Green chillies             : 2 nos
Garlic                          : 3 cloves
Coconut milk              : 1 cup
Salt to taste
Turmeric pdr              : 1/4 tsp
Chilli pdr                    : 1 tsp
Coriander pdr             : 2 tsp
Oil                              : 3 tbsp
Coriander leaves        : for garnishing


Method:


Grind garlic, ginger and green chillies together to a paste and keep aside.
Heat oil in a kadai and add the whole garam masala.  Then add the chopped onion and saute till light brown in colour.  Add the ginger garlic paste to this and saute again. Then add the chilli pdr, turmeric pdr and coriander powder. Saute for a few seconds and add chopped tomato and saute well. Then add the chicken pieces to this, add very little water and salt. Close the vessel and allow this to cook. When the chicken become soft add 1 cup of coconut milk, simmer it for a few mins.
Remove it from fire. Garnish with coriander leaves. Serve hot with chappathi, parotta or rice!

Ingredients:

Mushrooms diced                      : 2cups
Onions                                       : 2 finely chopped
Tomatoes                                   : 2 finely chopped
Green chillies                            : 2 nos chopped
Garlic & ginger paste               : 1 tbsp
Salt to taste
Chilli pdr                                 : 1 tsp
Coriander pdr                          : 1 tsp
Turmeric pdr                           : 1/4 tsp
Oil as required
Garam masala                         : a pinch



Method:


Heat oil in a kadai add finely chopped onions and saute this well. Then add the ginger garlic paste and saute again. Now add the chopped  green chillies and the chilli pdr, coriander pdr and turmeric pdr to this and mix well. Add chopped tomatoes and saute again till the tomatoes mix well with the masala. Finally add the mushrooms and salt and cook  ( add little water if it is too dry) for 3 mins. Sprinkle garam masala and mix well and serve hot with chappathis or steamed rice.