TN Edible Oils

Murukku is a crunchy and delectable savoury treat and a must-have during Diwali. With its crunchy texture and flavourful spices, it’s a treat everyone enjoys. In this recipe, we’ll show you how to make this savoury snack using oil from a trusted  exporter of sunflower oil , ensuring a light, crisp, and delicious outcome. Ingredients Oil for frying Water as per requirement Salt A pinch of asafoetida 1 teaspoon cumin seeds 1 tablespoon sesame seeds Dry roasted and grounded ½ urad dal 2 cups of rice flour Instructions Combine rice flour, urad dal flour, sesame seeds, cumin seeds, asafoetida, and salt in a large bowl and mix thoroughly. Once mixed add the softened butter until the mixture turns into a crumbly texture. Slowly add water, and knead the dough into a smooth ball. The dough should be neither too firm nor sticky, and it should not stick to your hands. Now fill the murukku mould with the dough and press it out to form spiral shapes in butter paper. In a kadai, heat oil on medi...

October, the festive month of the season, is here! The preparation of delicious sweets and savoury treats is in full swing. In this blog, we'll show you how to make crispy, crunchy Fafda, a popular Gujarati snack, using oil from a trusted exporter of sunflower oil . Ingredients Ajwain - ¼ tsp Semi-crushed black pepper - 12 Turmeric - ¼ tsp Asafoetida - a pinch Baking soda - ⅛ tsp Gram flour- 1 cup Water as required Oil Salt Instructions Put the gram flour in a bowl. Add the ajwain, black pepper, turmeric, asafoetida, and baking soda. Mix these well, then add salt. Gradually add a few teaspoons of water to the mixture and knead it into a dough. Add 2 tablespoons of oil and continue kneading. Add more water as needed to form a soft dough. Cover the dough and let it rest for at least 30 minutes. After 30 minutes, make small balls from the dough. Cover the balls with a lid to prevent drying. Oil a spreader or surface and place a dough ball on it. Using the heels of your palm, press t...