Jul 24, 2009

Mysore pak

1 cup gram flour(besan)
1 cup sugar
½ cup water 1 cup ghee
1/2 tsp cardamom powder(optional)
1. Heat one tsp ghee and add it to the gram flour and mix well. Make sure there are no lumps.

2. Grease a flat plate with ghee or oil before you start making the recipe.
3. In a separate pan fry the flour mixture on medium heat. Keep stirring the flour continuously B’coz the flour might get burnt easily.
4. In another bowl mix the water and sugar and bring it to a boil to make water syrup.
5. Once the flour mixture is slightly brownish in color, add this mixture to the water syrup. And keep stirring it.

6. Now add ghee slowly to the above mixture and keep whisking it continuously. If you stop mixing for a min, you will see the mixture has lots of air in it and when you start mixing again, the air goes off.

7. When the mixture starts leaving the edges of the pan and looks a bit dry, and the ghee starts to separate add cardamom.
8. NOTE: YOU WILL SEE A SLIGHT KIND OF NETTED EFFECT TO THE MYSORE PAK .That means it has come out really well.
9. Once you see the netted effect pour it into the greased plate and flatten immediately.

10. Cut the Mysore Pak in to square shapes once they are ¾ set.
11. Keep it in an air tight container.
My son trying to grab the Mysore pak not for eating....

Curry leaves podi/Karivepaku kaaram podi

Dry Red chilli-10
Fenugreek seeds-1/2spoon
Coriander seeds-2tsp
Jeera-1 1/2tsp
Garlic-10 flakes
Tamarind paste-1tsp
Black gram dal-2tsp
Fry coriander seeds, fenugreek, tamarind, black gram, red chilli’s in oil and cool it .
Fry curry leaves separate in oil until the oil becomes dry.

Grind all the above to powder by adding salt per your taste. Add jeera and garlic to the above mixture and grind again to powder don’t grind it in fine paste. It tastes good with dosa and idli.

Jul 23, 2009

Spinach Soup

3 cups chopped fresh spinach
1 cup medium chopped onion
2 medium potatoes cut in cubes
1 1/2 Cups water
1/4 cup butter
1 cup Milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup sour cream
1 In a large saucepan or pressure cooker over medium heat, sauté onion in butter for 3 minutes. Add potatoes, water and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes or until the potatoes are medium tender. Add spinach and pressure cook for on medium heat for 3 whistles minutes.
2 Purée soup mixture in a blender. Return to saucepan. Whisk in milk, salt and pepper.
3 Over low heat, bring the soup to simmering. Whisk in the sour cream.
Soup can be served hot. Garnish with a dollop of sour cream.

Jul 22, 2009

Asian Coleslaw Salad

Coleslaw salad without all the greasy mayonnaise. A bit of sugar mellows the tangy dressing.

•3 cups Coleslaw cabbage
•1/2 cup red onions, thinly sliced
•1/4 cup minced fresh cilantro
•1/3 cup white wine vinegar
•Few Crutons
•1 tablespoon canola oil
•1 teaspoon sugar
•1/2 teaspoon salt
•1/2 tsp pepper
•1tbsp lemon juice
•Crushed Peanuts (optional)
Combine the cabbage, red onions and cilantro. In a small seperate bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.