{"id":549,"date":"2006-08-01T19:44:05","date_gmt":"2006-08-01T23:44:05","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2006\/08\/01\/janthikalu-murululu\/"},"modified":"2008-04-06T18:38:45","modified_gmt":"2008-04-07T01:38:45","slug":"janthikalu-murululu","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2006\/08\/01\/janthikalu-murululu\/","title":{"rendered":"Janthikalu (Murukulu)"},"content":{"rendered":"<p>I have seen cookbooks on lentils, rice and on vegetables but never a cookbook dedicated to flours. I am glad that <a href=\"http:\/\/santhiskitchen.netfirms.com\/nfblog\/\">Santhi of Me and My Kitchen<\/a>, <a href=\"http:\/\/santhiskitchen.netfirms.com\/nfblog\/?p=78\">the host of Jihva for Ingredients for August <\/a>chose a topic covering all types of grain flours to feature for Jihva. <\/p>\n<p>Like <a href=\"http:\/\/outofthegarden.wordpress.com\/2006\/08\/01\/jihva-for-flour-at-santhis-kitchen-yorkshire-pudding-with-indian-flavor\/\">Linda<\/a>, I also had several ideas for JFI, but decided to go with old classic crunchy snack &#8211; Janthikalu (murukulu). For us, the best snack foods are made at home, so for our vacation trip last week and to munch during our travel, I had prepared janthikalu (murukulu), using rice flour, gram flour (besan) and moong dal flour.  For seasoning I have added salt, chilli powder, cumin, <a href=\"http:\/\/www.ishopindian.com\/shop\/product.php?productid=22010&#038;cat=0&#038;page=1\">ajwan (carom seeds)<\/a>, sesame seeds and mashed potato. Deep-fried in peanut oil (I find that peanut oil works best for deep-frying and tastes delicious) in batches, janthikalu are our favorite snack item and my entry to <a href=\"http:\/\/santhiskitchen.netfirms.com\/nfblog\/?p=78\">JFI~Flour<\/a>. <\/p>\n<p>Thanks <a href=\"http:\/\/santhiskitchen.netfirms.com\/nfblog\/\">Santhi<\/a> for hosting JFI and looking forward to reading the recap.<\/p>\n<p>Recipe in detail &#8211; <a href=\"http:\/\/www.nandyala.org\/mahanandi\/archives\/2005\/12\/05\/murukulu-janthikalu-chakli\/\"><strong>Here.<\/strong><\/a><\/p>\n<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/chakli\/chakliimagecopyrighted2.jpg\" class=\"noborder\" alt=\"\" \/><br \/>\n<small>Ingredients for janthikalu and <a href=\"http:\/\/www.nandyala.org\/mahanandi\/archives\/2005\/12\/04\/muruku-maker\/\">cookie press with different discs<\/a> to prepare janthikalu<\/small><\/center><\/p>\n<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/chakli\/chakliimagecopyrighted1.jpg\" class=\"noborder\" alt=\"\" \/><br \/>\n<small>Dough is ready for placing in <a href=\"http:\/\/www.nandyala.org\/mahanandi\/archives\/2005\/12\/04\/muruku-maker\/\">cookie press<\/a> and for deep frying<\/small><\/center><\/p>\n<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/chakli\/chakliimagecopyrighted3.jpg\" class=\"noborder\" alt=\"\" \/><br \/>\n<small>Deep frying janthikalu in peanut oil<\/small><\/center><\/p>\n<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/chakli\/chakliimagecopyrighted4.jpg\" class=\"noborder\" alt=\"\" \/><br \/>\n<small>Janthikalu &#8211; for <a href=\"http:\/\/santhiskitchen.netfirms.com\/nfblog\/?p=78\">JFI~Flour<\/a><\/small><\/center><!--af9bee5aecbd731d8295e3292169443f--><!--6250420a5ece144662fb35184b68cb34--><!--7f05ebe7162a0248cd90b192f3349734--><!--7e7c00dc4ba2002193d6a5ffd482152c--><!--46427808461d6af51fa72cfaec907674--><!--681f6b0a38d23e53232bf57a97c4784e--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I have seen cookbooks on lentils, rice and on vegetables but never a cookbook dedicated to flours. I am glad that Santhi of Me and My Kitchen, the host of Jihva for Ingredients for August chose a topic covering all types of grain flours to feature for Jihva. Like Linda, I also had several ideas [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,66,148,110,67],"tags":[],"class_list":["post-549","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-gram-flour-besan","category-jihva-for-ingredients","category-moong-flour","category-rice-flour"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/549","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=549"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/549\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}