Friday, January 30, 2015

Getting back to blogging

Getting back

Attempting to get back to blog on the recipes that make my family happy.

Friday, November 2, 2007

Mysore Pak

Ingredients Required:

  • Besan or kadala mavu - 1 cup
  • Sugar - 1 1/2 cups
  • Water - 1 cup
  • Ghee - 2 cups

2 cups ghee for 1 cup besan sounds a lot but believe me this is required for really yummy mysore pak. Mysore pak made like this will be very soft and dissolve in your mouth :-)

Cooking Method:

  • In a heavy bottomed pan , put the besan and fry it for a few min in medium flame. This is mainly take out any lumps in the besan. If you find any make sure you break it.
  • Take this out and keep aside.
  • Add 1 cup water to the pan and add sugar to it and heat it.
  • Keep a plate greased well with ghee ready.
  • Meanwhile melt the ghee in another stove and keep it ready.
  • Keep stirring the sugar syrup until you get a single thread consistency.
  • Now slowly start adding a little quantity of besan.
  • Stir well followed by little ghee and make everything mixes well.
  • Keep doing this until all of besan is over.
  • You wills till have ghee left. Slowly add this little by little until it is over constantly stirring the mixture.
  • All along the flame should be medium or sim.
  • Once you start seeing a porous formation and the mysore pak starts leaving the pan, turn off flame.
  • Pour this mixture into the greased plate and shake the plate well so that the mixture spreads evenly.
  • Let this cool for a few minutes.
  • With the help of a greased knife, cut diamond shaped pieces or rectangular pieces of mysore pak.
  • Serve hot or cold.

PS : as soon as you see the porous formation switch off flame and pour immediately else, you will get mysore that is very hard.

Thursday, November 1, 2007

Arisi Upma

Ingredients Required:

  • Raw Rice : 2 cups
  • Thuvar dhal : 3 tbsp
  • Jeera or Cumin seeds : 1 tsp
  • Black pepper : 1tsp
  • Coconut grated : 2 tbsp
  • Green Chillies : 2
  • Ginger grated : 1/4 inch
  • Water: 3 cups
  • Mustard seeds : 1 tsp
  • Udad dhal : 1tsp
  • Curry leaves : A few
  • Asafoetida : Just a pinch
  • Salt : Acc to taste
  • Oil : 2tbsp

Cooking Method:

  • Grind Rice, cumin seeds , pepper, thuvar dhal like rava consistency.
  • Heat up oil in a nice heavy bottomed pan , add mustard seeds, udad dal, curry leaves , asafoetida and red chilly(1 if required)
  • After this add 3 full cups of water to the pan.
  • Bring the water to boil
  • Add the ground mixture to this with continous stirring.
  • Add salt to taste.
  • Simmer the flame to medium.
  • Close the pan with a nice lid.Dissolve the dry paste in the water.
  • Open the lid and stir again. See if the rice rava has cooked well.
  • Add grated coconut and a little coconut oil (1tsp)
  • Remove from flame.
  • Serve hot with sambar or chutney or Jaggery.