Mysore Pak | Step by Step Recipe | Indian Sweets Recipes

Mysore Pak

Popular South India sweet usually made during festivals.
Prep Time: 10 minutes
Cooking Time: 20  minutes
Makes: 12 to 16 pieces
Ingredients:

1. Besan / Chickpea  flour / Kadalamavu - 1 cup
2. Ghee - 1 cup
3. Vegetable oil - 1/2 cup
4. Sugar - 1 cup
5. Water- 1/2 cup

Instructions:

Grease a tray ( i used 5" x 5" cake tin)with ghee and keep aside.Sift the besan flour through a fine sieve to remove any lumps.Keep aside.

In a pan heat ghee and oil together until it is smoking hot.Reduce the flame to low and let it heat.

In another pan  add sugar and water.Mix well until combined.

Cook this sugar mixture over medium low flame until it reaches single thread consistency.To check this , take a drop of sugar syrup between your thumb and index finger and pull gently ,if a single thread is be formed the sugar syrup is ready.( Note: the sugar syrup will be very hot.)

Once the sugar syrup is ready,add the sifted besan flour in batches and mix well until combined.Cook over medium heat for about  1 minute, stirring continuously.( Note:From now on ,till the final step you will have to stir this mixture continuously.)Now increase the heat of ghee- oil mixture to medium high.

Add a ladle full of hot ghee-oil mixture to this.Now the besan mixture will turn frothy.Keep stirring continuously until the ghee-oil mixture is completely absorbed and  it turns smooth again.

Again add a ladle full of hot ghee-oil mixture and mix well until it is completely absorbed and the besan mixture turns smooth again. Similarly continue adding the hot ghee-oil mixture in batches until all of it is used up.

Cook this ,stirring continuously until it starts to leave the sides of the pan easily.Soon this mixture will turn frothy and porous.

When the mixture turns frothy and porous switch off the stove and immediately transfer this into the greased tray.Gently level the surface using a greased knife or spoon.

Let it cool for about 10 minutes and then cut into desired shapes.Allow this to cool completely before removing from the tray.

NOTES

• Single thread consistency of the sugar syrup is very important to obtain the perfect texture.
• In the final step,make sure the besan mixture is frothy and porous while transferring it into the tray.If you transfer the mixture before this stage, mysore pak will turn out soft and will have a raw taste.If you over cook the mixture ,it will crumble easy and you will not be able to cut it into squares .You may have to use a spoon to eat it, but  it will taste great for sure!!!
• The top and the bottom surface of the mysore pak will cool easily ,while the middle portion remains hot for quite some time.Therefore the center portion gets cooked further and gets a slightly dark colour.
• Check this video for detailed procedure.
  
  

Mysore Sada Dosa | Mysore Red Chutney

Mysore Sada Dosa

Quick ,easy and delicious Mysore sada dosa with spicy red chutney/spread.
Recipe source: YummyTummy,you can find the original recipe here.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Dosa batter -1.5 to 2 cups( or as required)
2. Ghee /Oil - as required

For red chutney:

1. Channa dal /kadala parippu - 1 tbsp
2. Urad dal/Uzhunnu  - 1 tbsp
3. Gralic ,sliced- 1 large clove
4. Dry red chilies - 3( see notes)
5. Red chili powder - 1 tsp( i used Kashmiri chili powder)
6. Grated coconut - 1/4 cup
7. Jaggery- 1 tsp
8. Tamarind - 3/4 to 1 tsp(or according to taste)
9. Salt - To taste
10. Water - as required
11. Oil - as required

Instructions:

Heat oil in a pan.Add channa dal and urad dal.Saute until it turns golden brown.

Add garlic and dry red chilies and  red chili powder saute for about a minute .Add grated coconut and mix well and saute over medium flame for about a minute. 

Now add jaggery,tamarind and salt to taste.Allow this to to cool a bit and grind to form a smooth paste adding sufficient quantity of water.

 

Heat a tawa/dosa pan.Lightly brush it with oil.(If you are using a non stick pan,do not apply oil on the tawa,if you do so you will not be able to spread the batter.)Spread a ladle full of batter to form a thin and large circle.Drizzle ghee /oil over the dosa.( use ghee for best results)

When it is cooked and the edges starts to brown spread 2 to 3 tsp of  the prepared red chutney over the dosa.

Let the dosa turn crisp.Fold the dosa and serve with sambar and chutney.

 NOTES

• Use Kashmiri red chilies ,if you like it less spicy and  it also gives a nice red color to the chutney .
• Adjust the quantity of jaggery according to your taste.

Instant Neer Dosa | Rice And Coconut Crepes | Gluten Free Crepes| Quick Breakfast Recipe

Neer Dosa

Quick and easy rice flour and coconut crepes.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Serves: 2 to 3
Ingredients:

1. Rice flour - 1 cup
2. Grated coconut - 2 tbsp
3. Water - 1.5 cups
4. Salt - to taste

Instructions:

In a blender combine together rice flour,grated coconut and 3/4 cup water.Grind to form a smooth batter.

Transfer the batter into a bowl,add remaining water and salt to taste.Mix well until combined.

 

Heat a non stick pan/tawa (with edges) and lightly grease it. Mix the batter well,and pour a ladle full of batter on one side of the tawa.Quickly lift the pan/ tawa and tilt it to help spread the batter across the entire surface of the pan.Add more batter to fill the gaps.

Cover  and cook over medium heat for about 1 minute or until  it starts to leave the sides of the pan.

Carefully lift dosa from the pan and invert it onto a plate.

Fold the dosa into half and  into quarter after that.Repeat with the remaining batter to make more dosas.

 NOTES

• If the pan/ tawa is not hot enough ,dosa might crack.
• Make sure you stir the batter well eachtime ,just before pouring the batter on the pan.
• You can also make neer dosas using raw rice.In that case soak 1 cup rice for 2 to 3 hours.Drain and grind to form a smooth paste along with 2 tbsp grated coconut and water.Add required amount of salt and water to form a thin batter.
• Neer dosa can be served with chutney or a mixture of jaggery and coconut or even chicken/fish/egg curry.
  

Karnataka Style Mackerel Fry | Bangada Fry | Rava Fish Fry

Karnataka style Mackerel fry

Recipe adapted from : Flavors of India
Karnataka style semolina coated Mackerel fry.
Prep Time: 30 minutes
Cook time: 20 minutes
Serves: 3 to 4
Ingredients:

1. Mackerel,cleaned- 1/2 Kg( 7 to 8 small)
2. Kashmiri red chili(whole)-7 to 8 nos(or to taste)
3. Coriander seeds- 1 tbsp
4. Fenugreek seeds-1/8 tsp
5. Tamarind pulp-1/8 tsp( or to taste - see notes)
6. Garlic-3 to 4 large cloves
7. Water-as required
8. Salt-to taste
9. Semolina / Rava-1/4 cup ( or as required)
10. Curry leaves- 2 sprigs( optional)
11. Oil-For shallow frying

Instructions:

Make deep gashes on both sides of the fish.

In a blender combine together Kashmiri red chili,coriander seeds, fenugreek seeds,tamarind pulp,garlic,salt to taste and required amount of water.Grind to form a thick and smooth paste.Marinate the fish with this masala. Keep aside for 20 to 30 minutes.

Heat oil in a pan,add curry leaves. Lightly coat the marinated fish with semolina / rava and place it over the curry leaves.Shallow fry until it turns crispy and brown on both the sides,turning once in between.

Serve with rice.

NOTES

• I used 1 tsp vinegar instead of tamarind pulp.
• Make sure the fish is just lightly coated with semolina/rava.