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Recipes with hot sunflower oil

4 recipes that use hot sunflower oil, with photos, step-by-step instructions and cook times. The quickest, Tala methi na muthia, takes 40 minutes. It is most often cooked with sunflower or groundnut oil, gluten-free asafoetida and rice flour.

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Tala methi na muthiaFried fenugreek dumplings

In Surat and the towns of South Gujarat, winter means undhiyu, and undhiyu means a big batch of fried methi muthia. These little finger-shaped dumplings of fresh fenugreek, gram flour and coarse wheat flour are crisp outside and soft inside, sweet-sour from sugar and lemon, with the pleasant bitterness of methi. Many families fry extra to eat as a snack with tea or with green chutney. The common mistake is frying in oil that is too hot; the outside browns while the centre stays raw and pasty, so fry them at a steady medium heat. Chef's tip: a little hot oil rubbed into the flour (moyan) is what makes them crumbly-crisp rather than hard.

40 minIndianSnacks & Starters
by KrazyBadal 0 views

Lasaniya sevGarlic gram flour sev

Every Kathiawadi and Ahmedabadi farsan shop keeps a tin of lasaniya sev, the red, garlic-packed cousin of plain sev, and many homes press a batch before Diwali or a long train journey. Pounded garlic and red chilli go into the gram flour dough, so each fine noodle is crunchy, hot and strongly garlicky. It is eaten by the handful with tea, sprinkled on poha or mixed into chevdo. The common mistake is leaving garlic in pieces: they block the sev press and burn in the oil, so grind the garlic to a smooth paste and sieve it in with a spoon of water. Chef's tip: break the sev into the oil in one round spiral and fry only until the bubbling stops; overfried sev turns bitter and dark.

40 minIndianSnacks & StartersVeganGluten freeSpicy
by KrazyBadal 0 views

ThenkuzhalRice and urad flour spirals

Thenkuzhal is the plain, pale murukku of Tamil Nadu, especially in Chettinad and Thanjavur kitchens, pressed through a single-hole plate into neat spirals for Deepavali and Krishna Jayanthi. Unlike butter murukku, it relies on roasted urad flour and a spoon of hot oil for its crunch, with cumin and a little sesame for flavour, and it should be cream-coloured, smooth and light. It is eaten with coffee and kept in tins for weeks. The common mistake is a dough that is too stiff, which breaks while pressing and gives a rough, cracked surface; it should be soft enough to pipe smoothly. Chef's tip: press the spirals onto the back of an oiled slotted spoon or a square of parchment and slide them into the oil, so they keep their shape.

60 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

ManoharamRice flour sticks in jaggery syrup

Manoharam is a Chettinad sweet made for weddings and the sweet trays of Deepavali, often shaped into a tall cone for the bridal seer. Short, crisp sticks of rice and moong flour are pressed and fried, then tossed in a jaggery syrup cooked to the hard-ball stage, so the syrup sets around them into a crunchy, molasses-sweet cluster. It is eaten in small pieces with coffee and keeps for weeks. The usual mistake is undercooked syrup, which never sets and leaves the sticks soggy; test it in cold water until it snaps. Chef's tip: have the fried sticks warm and ready in a wide greased bowl before the syrup reaches the right stage, as it starts setting within a minute.

75 minIndianIndian SweetsVeganGluten free
by KrazyBadal 0 views

Goes well with hot sunflower oil