Friday, January 30, 2015
Friday, November 2, 2007
- 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 :-)
- 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
- 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
- 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.