Thursday, 22 October 2015

Mysore Pak


Mysore Pak is one among those famous Indian sweets which are prepared during festivals and special occasions. With the nice aroma and flavor of ghee, this sweet tastes divine and just melts in your mouth!
Mysore Pak is my favorite sweet ever and of course, this is the first sweet recipe I learnt! My Aunt is an expert in preparing Mysore Pak. She uses fresh home made ghee for preparing this sweet and everybody at home loves to have this delicious sweet. Preparing Mysore Pak is not that difficult, but experience makes you perfect! You need to know the right time and consistency to take out the mixture from the flame. And freshness of the ingredients i.e., ghee and gram flour / besan flour also matters a lot.
Mysore Pak can be prepared using Dalda/Vanaspati or other oils also, instead of ghee. I prefer using half - ghee and half - sunflower oil. Try this Mysore Pak recipe at your home and let me know your feedback!


Preparation time: 35 minutes
Yield: 45 small pieces
Difficulty level: Difficult

Ingredients:
  • Besan flour / chickpea flour / gram flour - 1 cup (1 cup = 100 gm approx)
  • Sugar - 1 1/2 cup
  • Ghee / clarified butter - 1 cup
  • Sunflower oil - 1 cup
  • Salt - a pinch
  • Cooking soda - a pinch
  • Water - 3/4th cup + 3 tbsp
 


Method:
  • Combine sugar and water and bring to boil. By the time it reaches two string consistency, we need to roast the besan flour.
  • Take 1/2 cup of ghee in a wide pan. Add besan flour and roast it on low flame till nice aroma comes. Add a pinch of salt once its done.
  • Heat the oil and the remaining ghee separately and keep ready.
  • Once the sugar syrup reaches 2 string consistency, add it to the roasted besan flour and mix well. Keep mixing it continuously on medium flame.
  • Add 2 - 3 table spoons of oil at a time to the flour mixture. Once the oil is absorbed in the mixture, add 2 - 3 tbsp of oil again. Repeat it till all the oil gets over. Then repeat the same thing with ghee.
  • At one stage, the mixture starts leaving the oil from the sides or bubbles start coming up and the mixture starts leaving the ladle. 
  • Quickly add a pinch of cooking soda, mix it nicely and turn off the flame.
  • Pour the mixture onto a wide plate and allow to set down.
  • After 3 - 4 minutes when the mixture becomes slightly hard, cut it into desired shapes using a knife. Allow it to cool completely.
  • Separate the pieces after its completely cool. Enjoy the home made Mysore Pak with your family!


Tips:
  • If you wont like to use any oil, can use 2 cups of ghee instead.
  • If the quality of besan flour is not good, you may not be able to get the perfect Mysore Pak sometimes.
  • Make sure that the ghee and oil will be slightly hot while preparing this sweet. It will give a nice crispy texture to the Mysore Pak. 

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Thursday, 1 October 2015

Cornflakes Mixture | Cornflakes Chuduva | Cornflakes Chivda


After coming back from work, having a cup of hot tea blended with spices is my Hubby's daily routine. We all would like to have some snacks along with evening tea, with lot of talk and laughter since it is the relaxing time for us! Me and Hubby prefer home made snacks all the time and so, I maintain at least 2 - 3 varieties of snacks in my pantry most of the time. Just like every other kid, my daughter also loves the store bought biscuits and snacks. So, we buy her favorite snacks sometimes from the stores.
Cornflakes Mixture is one of the tea time snacks which I prepare. We do buy plain cornflakes to make breakfast on lazy days, but most of the time I will use it for making the Mixture. This mixture is easy to make and goes well with your cuppa tea! 


Preparation time: 5 - 10 minutes
Servings: 15 approx
Difficulty level: Easy

Ingredients:
  • Plain Cornflakes (Breakfast cornflakes) - 5 cup (measured in big cup)
  • Groundnut - 1/2 cup
  • Almonds - 3 tbsp
  • Broken cashews - 1/8th cup or more
  • Raisins - 20
  • Dalia split - 3 tbsp
  • Urid dal - 1 tsp
  • Mustard seeds - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Masala powder - 1 1/2 tsp or to taste
  • Curry leaves - 1 strand
  • Oil - 10 to 11 tbsp
  • Salt to taste
  • Powdered sugar - 1 1/2 tsp or for taste

Method:
  • Cornflakes can be used directly if its crispy. Else, you need to toast them on low flame or oven - roast them for few minutes till it becomes crispy.
  • Heat oil in a heavy bottom pan. Add almonds and ground nuts and saute for 2 - 3 minutes.
  • Add the broken cashews and saute for a minute. Then add raisins, split dalia, urid dal and mustard seeds. Once the mustard seeds start crackling, add turmeric powder. Saute them till raisins puff up.
  • Then add curry leaves and saute for a minute. Add the Masala Powder and turn off the flame.
  • Add salt and sugar powder for taste. 
  • Fold in the cornflakes and mix everything nicely. Check and adjust the taste, it required.
  • Transfer the Mixture onto an air tight container and use as required. 
  • Cornflakes mixture is a perfect snack for tea time. This mixture goes well with Rava Upma and Seasoned Poha too!
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