Jul 21, 2014

400th Post - Soft Mysore Pak

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Mysore pak is one of the most popular sweet from Karnataka. It is made of generous amounts of ghee (clarified butter), sugar and gram flour. I love Krishna Sweet’s Mysore Pak. It has golden color, soft and ghee laden and neatly arranged in blocks in a plastic box. They put liberal amount of ghee to makes it soft.

 Here I tried to make like Krishna sweets, I could not completely recreate like that , but almost 90% succeed .The original Krishna sweets recipe is Besan: Sugar : Ghee in the ratio 1:3:3. Because of health reasons in my recipe  I  used 1:1 1/2:1.

Try my recipe and share your feedback.

Ingredients:

Fresh Besan                       1 cup
Sugar                                1 1/2 cups
Homemade Ghee                1 cup
Cooking oil                        ½ cup
Water                                ¼ cup 
Lemon color                         1 drop (optional)       
         
Method

  • Grease the dish with a little ghee and keep aside.
  • Dry fry the Besan till you get the aroma.
  • Sieve the flour and mix with oil, without any lumps and keep aside for 20 minutes.
  • In a pan heat sugar and water. Boil until you get a one string consistency. Add lemon color(optional)
  • (Drop the syrup on a plate; it should be like a pearl, without moving).
  • In mean time, heat the ghee separately and keep aside.
  • Once you get the one string consistency, add some ghee and slowly add the gram flour mixture and keep stirring continuously without any lumps.
  •  Reduce the stove heat. Cook on low-medium heat
  • Add ghee little by little stirring continuously.
  • Keep stirring till the Mysore pak will gather like a halwa and ghee starts leaving sides and mixture comes out from the vessel.
  • Pour it into the greased dish and spread it evenly.
  • Let it cool for 15 minutes and then cut into rectangular or your desired shapes.
  • Store them in an airtight container.

TIPS
  • Before start to make Mysore pak, all making materials should be ready and keep it one place.
  • Always use fresh Besan flour. Otherwise the Mysore pak will not taste good.
  • Stove heat should be medium.
  • The consistency of the sugar syrup is very important so wait till you reach one string consistency.
  • Use pure ghee, preferably home made ghee, to make soft and delicious Mysore pak.
Here is how to test the sugar syrup:

  • Take out the spatula from the sugar syrup. Touch the sugar syrup with your index or middle finger.
  •  Press the finger you touched the syrup with the thumb and then move apart the fingers. The syrup must stretch like a string.
  • If the syrup does not stretch, heat the mixture for some more time and test again.



Jul 20, 2014

Raw Mango Rice

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South Indian Cuisine is more popular for wide range of delicious Rice Recipes. It is a simple and easy delicious rice preparation. 

Ingredients:
Basmati Rice                  1 1/2 cup
Water                             2 cup
Raw mango                    1 no  (Peeled  and grated)
Grated Ginger                 1 tbsp.
Turmeric Powder             ¼ tsp
Grated Raw Mango
Roasted peanuts              1 tbsp.
Green chilies                    2 no.
Green peas & carrot           1/4 cup (optional)
Curry leaves                      few
Salt                                  to taste
Ghee                                1 tsp.

For Seasoning 
Coconut oil                      2 tbsp.
Fresh coconut                   1 tbsp.
Mustard seeds                  1 tsp.
Cumin seeds                      ¼ tsp.
Black gram dhal                 1 tbsp.
Bengal Gram                     1 tbsp.
Red chilies                         2 no.
Asafetida                            1 tsp.
For Decoration
Fried cashew nuts
Chopped Mint leaves             1 tsp.
Chopped Coriander leaves      1 tsp.

 Method
  • Heat a ghee, fry the washed rice for 2 minutes. Add turmeric powder and cook the rice as usual.
  • Spread the cooked rice in a plate. Let it cool. Mix with fork, so that the rice retains its shape and does not get smashed.
  • Heat the oil in a pan, add mustard seeds, when it splatter add all seasonings and  carrot and green peas(optional)fry for a minute. Keep aside.
  • Add curry leaves, grated ginger, roasted peanuts and green chilies stir for 2 seconds.
  • Add grated raw mango  and mix it very well.
  • Mix the rice with salt and all above ingredients, and mix it .
  •  Make sure the mango mix missed with the rice.
  • Garnish with chopped cilantro, mint leaves and fried cashewnuts.
  • Serve hot with Pappad.




Jul 18, 2014

Fresh Mint Ginger Lemonade

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 The soothing and cleansing properties in citrus, mint, and ginger make this a smart (and zesty) digestive, Lemon juice packs in vitamin C. I love the gingery-zing, and the mint flavor that this delicious lemonade has.  This lovely, fresh, uplifting drink will give you a refreshing in hot days. It also has some excellent health benefits; lemon and ginger are thought to be beneficial for digestion as well as being high in vitamin content. Enjoy!

Ingredients:

Fresh Mint                             12 no.
Cold Plain water                    2 cups
Grated ginger                        2 Tbsp.
Fresh lemon Juice                  4 Tbsp.
Honey   Or agave                   2 Tsp.

For Garnishing

Ice cubes
Fresh mint leaves
Lemon slice

Method:


  • Place all ingredients in a blender and blend on high to combine. 
  • Fill 2 large glasses with ice cubes; add lemonade; garnish with mint leaves and fresh lemon slices.

Tip:
  • You can add a pinch of fried cumin powder and chat masala on top to get  Indian flavor.


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