Mysore pak is a very popular sweet from South India, mainly Karnataka. It is one of the sweet prepared for special occasions as it is rich in ghee and melts in your mouth. The main ingredients are pure ghee and besan.
There is nobody in South India who is not aware of this divine sweet. Here is the recipe to make ultra rich Mysore pak.
1 cup gram flour (Besan)
2 ½ cups powdered sugar
2 ½ cups pure ghee
Sieve the flour. Warm the ghee over a low flame. Switch off the fire and add besan to it and stir till well mixed.
Take a heavy bottomed vessel, put in the powdered sugar and add half a cup of water. Heat over a low flame till the sugar dissolves and start bubbling.
Add the besan-ghee mixture gradually to it and stir till it leaves the sides of the vessel. This should take 15-20 minutes.
Pour the mixture on a greased plate coated with ghee. Allow it to cool for a while and then cut into desired shapes (usually diamond shape).
Idli sambhar is a typical south Indian recipe that gives you a relishing taste. Idli are though made of rice flour but another way of making them is with rava. Rava idlis are instant and easy to cook. Soaked in sambhar they are too delicious. In south almost every household will offer you idli sambhar in meals. Try it for the mouth watering taste.
This sweet recipe is cooked during sankaranti or any auspicious days as neiveidhya to God. Jaggery is good substitute for white sugar, cardamom powder is good for digestion, rice is rich in carbohydrate, moong dal is rich in protein and ghee is a good for lubricator or brain if used in small amount. So this is tasty as well as healthy recipe. Let us see how this is done.
Raw rice 200g
Split moong dal 100g
Milk 100 ml
Cardamom powder 1 spoon
Ghee 100 g
Water 1 cup of rice needs 3 cups of water
Cashew nut 10-12 fired in ghee.
Wash and drain rice and dal. Pressure cook until 5-6 whistles so that it is cooked well.
In the meantime crush jaggery and dissolve in just enough water and drain to remove any dirt/dust.
Keep in stove in a heavy bottomed vessel or cooker and boil jaggery. When 1-string consistency has arrived stir in cooked rice and dal mix and mix well so that rice and jaggery mix well. Add milk and little water if needed and ghee and mix well. Cook in low flame stirring often. When everything mixes well add cardamom powder and fried nuts and mix well and pour some ghee on top of it.
Now hot sweet pongal is ready to serve.
Preparation time: 30 minutes Cooking time: 5 minutes for 1 poli Yields: 20 polis
This is a traditional sweet recipe made on occasions and as neiveidhya for God. Gram dal used as filling is rich in protein and jaggery is rich in iron and healthy substitute for white sugar. Outer layer uses maida. Let us see the steps involved in this recipe.
Maida 1 cup
Water enough for mixing batter
For Filling: Gram dal 1 cup soaked for 1/2 hour, jaggery 1/2 cup
Oil enough for cooking and greasing.
Mix Maida with water to make it as chapati dough. Cover with wet cloth and keep aside.
Filling: Cook gram dal until soft. When cool grind in blender along with the cooked water. Heat ghee in a pan and add this ground dhal and add crushed jaggery and mix well until they mix well and become thick pouring ghee if necessary. When it becomes thick like dough, remove from fire.
Take a small ball from the maida dough and spread it in a greased banana leaf or plastic sheet like a chapati with hand. Place a spoonful of filling in the center cover it and again spread it like thick chapati with the filling such that filling does not come out. Make chapatis with all the dough and filling. Just grease your hands with oil if dough sticks to the hand. Heat a tawa and place one poli on it and cook it on both side. Use oil if needed.
Now, sweet puran polis are ready to serve. It will stay well for two days.
This recipe is tasty cooked with brinjal and peanut. The podi added gives special flavor to this recipe. Peanut gives the daily protein needed. Now let us prepare this brinjal peanut podi curry.
Brinjal 250 g
Peanut 50 g
For powder:Toor dal 1 tablespoon, gram dal 1 tablespoon, coriander seeds 1/2 tablespoon, red chilies 6 nos, sesame seeds 1 teaspoon. Fry each one in oil and powder all the ingredients well. Add or less chilli to taste.
Seasoning: Mustard seed, urid dal, asafoetida, turmeric powder
Salt to taste
Wash and cut brinjals lengthwise. Cook ahead if using dry peanut, if fresh just soak in water for some time.
Heat oil in a kadai add mustard seeds, urid dal, curry leaves, asafoetida, turmeric powder, and add brinjal and fresh/cooked peanut and fry. Sprinkle little water and cover with lid. After 4-5 minutes remove lid and stir brinjal upside down allowing the upper layer to cook and add the powder and salt.
If curry becomes dry add little oil and cook until vegetables are cooked well.
Remove and curry is ready to serve. It can be tasted as side dish for vathakuzhambu rice or this can also be mixed with rice.
This spicy kuzhambu recipe can be mixed with plain rice. If cooked well can be kept for 1 day and the taste will be good the next day. Gingley oil (Nalennai) gives best taste to this kuzhambu but any oil is okay. Avarikadali kuzhambu recipe explained in detail.
Avarakkai double beans 100 g
Chickpeas 50 g
Tamrind juice from gooseberry size tamrind soaked in water.
Coriander seeds 1 spoon
Mustard seeds 1 spoon
Methi seeds 1 spoon (Vendhaiyam)
Red chilies 4
Soak chickpeas overnight and pressure cook.
Powder coriander seeds, mustard seeds, methi seeds, red chilies. This can be prepared ahead and can be used whenever vathakuzhambu is cooked.
Heat oil in a kadai and add mustard seeds, methi seeds, curry leaves, red chilies, asafoetida and avarakkai and cooked chickpeas fry for 2-3 minutes. Add tamrind juice, same amount of water and the powder and cook until vegetable is cooked and the water reduces and it becomes like a kuzhambu gravy.
Now hot kuzhambu is ready to serve.
This can be mixed with rice. Used as side dish for dosa, idli etc.
If you are fond of south Indian recipes then you would surely love Rava Dosa.
Dosa is a staple food of South Indians. Although it is made from rice flour but to give it a variety and unique taste it is also made of rava hence called rava dosa.The taste of the two is entirely different for each other. Rava dosa is easily digestible as it is made form rava and so it is light on your stomach. It is very easy to make and takes lesser time. Next time when your unexpected guests give a surprise visit to your house, you can offer them rava dosa that could be instantly made and served even over a cup of coffee. Include this recipe in your breakfast and you will have a sumptuous breakfast.
Preparation Time: 10 min Cooking time: 5 min Serves: 2
2 cups rava/sooji (Semolina)
1 cup water
1 teaspoon ajwain (Carom seeds)
1 green chilly sliced
1 tablespoon Oil
Salt to taste
Finely chop the onions and green chilly. Mix and make batter of rava by adding water, salt, onions green chilly and ajwain into it. Neither add so less water that it gets difficult to spread like dosa nor make it too easy flowing. Keep it two minutes.
Now take a non stick tava and put oil in for shallow frying. Spread it evenly on the tava.
Now take the rava batter in a serving spoon or a small steel bowl and spread it on the tava surface. Cook it one side for 2 minutes and see if the color changes to brown turn the dosa and cook it from the other side now.
When it is brown from both the sides, considered it cooked. Serve it hot with coconut chutney, rasam or sambhar.
This Pattani Kurma recipe uses peas and coconut milk and it is very tasty and goes well with chapati, nan, kulcha etc. Peas is a legume and is rich is protein, vitamin, iron and starch and rich in antioxidants. Coconut milk heals stomach ulcer. These two mixed with masala makes a spicy, tangy, yummy, delicious recipe Pattani Thengaippal kurma.
Shelled green peas 100 g
Medium sized potatoes 3
Onion 3, grind to paste
Tomatoes 3, grind to paste
Cinnamon 1” stick, cardamom 3 pods, clove 3, ginger 1” piece, green chilies 3, aniseed 1 spoon, fried gram 1 spoon, coriander seeds 1 spoon, garlic 3 pods ground to smooth paste with little/no water
Small coconut 1 grind and take thick milk 200 ml
Coriander leaves to garnish. Salt to taste
Cook peas and potatoes till done.
Heat oil in a pan and fry onions until it turns golden brown.
Add tomato puree in it and fry again till they mix and become thick with loss of water.
Add the ground masala paste to it and fry until raw smell of garlic goes off.
Pour only little water and mix well and add salt. When everything boils leave it for 1-2 minutes.
Add the coconut milk, stir and when the mixture begins to boil remove from fire and garnish with coriander leaves. Now kurma is ready to serve. Do not overcook/reheat after coconut milk is added as it will spoil the taste.