Sweet Potato Muruku

Sweet  Potato Muruku


Rice  flour                                          2 cups

Sweet potato                                      3 medium

Asafotida (perungayam)                 ¼ tsp

Butter                                                 2 tbsp

Cumin seeds                                      1 tsp

Oil                                                        for fry

Required salt


Pressure cook the sweet potatoes for 2 whistles. Peel the skin and cool down. Add the potatoes to the mixie jar and grind it without water to a smooth paste.

In a mixing bowl add the rice flour, butter, cumin seeds, asafotida, mashed sweet  potato and required salt. Mix it well. Add little water to form a nonsticky dough.

Add dough in thenkuzal murukku press. Heat oil in the kadai and carefully press a murukku in the kadai. Deep fry till the murukku slightly brown. Drain in the paper towel. Cool down to room temperature. Store it in an airtight container.

Wheat Banana Muffins


Whole wheat flour                              2 cups

Honey                                                    1 cup

Butter                                                    ½ cup

Baking powder                                    1 tsp

Banana                                                 2 riped

Baking soda                                         ½ tsp

Vanilla essence                                  ½ tsp

Walnuts                                               ½ tsp


Preheat oven 350°F.

First mashed the two peeled bananas well. keep it aside. In a mixing bowl add wheat flour, baking soda, and baking powder mix it well. Then add vanilla essence, butter, honey, mashed banana, and walnuts and mix it well. Arrange the muffin tray. fill the batter 3/4 th. Put it in the oven for 20 to 25 minutes. Once it done take the tray out and check it with a knife or tooth pick. If the knife comes out clear, it is ready. Cool down the muffins. Store it in an airtight container.