Monday, October 19, 2009

Mysore Pak

  • Besan - (Gram Flour) - 2 Cups
  • Sugar - 4Cups
  • Ghee - 4 Cups


Take a thick pan and add sugar and half cup of water. Let it boil and become sugar syrup and leave it for 4-5 minutes. Add besan little by little while mixing it. Mix it properly and continuously. Mixing should be always in one direction (either clockwise or anti-clockwise). Besan should be mixed well with the sugar syrup. Simulataneously heat ghee in a separate pan in a low heat. Once the besan and sugar mixture is well mixed, keep adding ghee one quarter cup at a time. (P.S. Ghee sputters once put on the besan sugar syrup mixture). Keep mixing it until the mixture separates from the pan. Pour the mixture onto a greased plate. After it cools down cut it into pieces.

Majedar Mysore pak is ready to serve!

Monday, November 3, 2008

Raw Mango Chutney (mamidikaya pachadi)

  • Raw mango - 1 No.
  • Green Chillies - 3-4Nos.
  • Fenugreek Seeds - 1/4 tsp.
  • Mustard Seeds - 1 Tsp
  • Dried red chillies
  • Asefotida
  • Salt
  • Turmeric


Peel the raw Mango and then grate it. Keep it aside.

Heat oil in a pan and add fenugreek seeds, mustard seeds, asefotida, and dried red chillies. Add green chillies to it in the end.

Grind the above mixture adding salt, turmeric and the grated mango to it.

Raw mango chutney tastes very good. If the mango is not so sour you can add nimma uppu (citric acid crystals). Chutney goes well with Rice and also with Dosas.