Mysore Pak /Mysore Pa /Ghee Mysore Pak

Coming to day 3 of Blogging Marathon#93 themed under one ingredient in different ways is mysore pak.
Mysore pak is a mouth melting sweet,loaded with ghee and most of us favorite.Though its a favorite sweet,I tried it for the first time on my own.I was bit skeptical to try this sweet as it needs arm power and perfect consistency.But after seeing the you tube video,I was bit confident to try with a smaller quantity.The end result is literally mouth melting mysore pak.

The proportion is very simple,for one part of flour,three parts of ghee and three parts of sugar. In the original recipe 2.5 parts of oil and .5 part of ghee is used.But I used 1 part of oil and 2 parts of ghee to make it.It can be completely made with ghee for extra rich taste.

Also I couldn't capture each and every step of the preparation as there were no helping hands when I made,will update it soon.

                                               

                                         

                                                                              

                                             Mysore Pak/Ghee Mysore Pak

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   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 30-35 minutes

   Makes ~ 6 - 7 pieces of 4  inch size

  

 Ingredients

Ingredient	Quantity
Gram flour/kadalamaavu	50 gms
Ghee/nei	100 ml
Any neutral oil	50 ml
Sugar/sakkarai	150 gms
Water	50 ml

 

  

  

 Method 

• Grease a plate with few drops of oil and set it aside.Sift the gram flour and take it in a bowl,to this add 50 ml of oil and mix it well with a whisk with no lumps.Keep it aside.

• In a heavy bottom pan take the sugar and add the water to it.Keep it on a medium flame till the sugar dissolves (no need of any consistency).Once the sugar dissolved add in the flour mixture and mix it well.

• Mix it well and keep stirring and add in the 50 ml of ghee in regular intervals.The mixture will  start bubbling and becomes thick.At this point put off the flame.

• Now add in the rest of the 50 ml of ghee to the mixture in intervals and mix it well.The mixture would absorb all the ghee and it becomes thick.Let it cool down in the pan for 5 minutes.

• Now transfer the mixture to the greased plate and level it well with a greased spatula or any flat bottom bowl.Let it cool down for 30 minutes or until it is warm.Now with a sharp knife draw lines to cut it into desired shape.Transfer it to a plate and let it cool completely.

• Store it in an air tight container.

• The amount of ghee and the oil is very important to get a mouth melting mysore pak.
• The entire cooking process needs to be done in a medium flame with continuous stirring.
• The 3rd portion of ghee or oil needs to be added to the mixture, in intervals after turn off the flame.The mixture will absorb the ghee or oil and becomes thick.
• If you feel the water is not enough to dissolve the sugar add another 10 ml of water to the sugar.
• The color of the mysore pak will be slightly deeper after cooling.

Enjoy..............................

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Kaara Boondi /Spicy Boondi

Kaara boondi is a spicy and crunchy, snack spiced with black pepper powder is quiet popular in South India.
The preparation of kaara boondi is simple if the batter consistency is perfect.The batter consistency should not be too thick or too thin,it should be in a dropping consistency.

Kaara boondi can be spiced up with black pepper powder and red chilly powder.But we personally like the flavor of the black pepper powder,hence used it.

                                               

                                         

                                                                              

                                                        Kaara Boondi /Spicy Boondi

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   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 30-35 minutes

   Makes ~ 2.5 cups(approximately)

  

 Ingredients

Ingredient	Quantity
Gram flour/kadalamaavu	1 cup
Rice flour/arisi maavu	3 tbs
Salt	1/2 tsp +1/2 tsp for seasoning
Baking soda	a pinch
Red chilly powder	1/2 tsp
Cashews/mundiri	3-4 tbs(chopped)
Peanuts/verkadalai	3-4 tbs
Black pepper powder	2 tsp
Oil	for deep frying

 

  

  

 Method 

• Take the gram flour,rice flour,salt and baking soda,red chilly powder in a mixing bowl.Mix it well,to this slowly add water and make it to a batter.

• The batter should be in a dropping consistency.Heat a pan with oil and once it becomes hot,hold the boondi ladle or a perforated ladle on top of the hot oil.Pour some batter on the ladle and gently tap it.Tiny droplets of batter would drop into the oil.

• Fry it till the sizzling sound ceases.Drain it on a paper towel.Continue for the rest of the batter.

• Also fry the cashews,peanuts and curry leaves in the same oil,separately.Drain it on a paper towel to remove the excess oil.

• Now take the boondi,peanuts,cashews and fried curry leaves in a wide bowl and to this sprinkle the black pepper powder and salt.Toss it well.

• Store it in an air tight container.

• Check the consistency of the batter by dropping few drops in the hot oil.If it comes out perfect round then proceed.If it has a tail the the batter is too thick and come out flat means its too thin.
• Wipe the boondi ladle with a clean wet cloth or paper towel each round to get a nice shaped boondi.
• While adding the batter to the oil,the oil should be hot and the flame needs to be high.Then only the boondi comes out like a ball and raises,then reduce the flame to medium and fry.

Enjoy..............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93

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Poondu Kaarasev / Garlic Flavored Spicy Sev

Starting the final week of Blogging Marathon #93 with one ingredient in different ways,as theme.For the theme we need to choose a fruit,veggie or a flour as the ingredient.
Since Diwali is around the corner,I chose gram flour aka besan as my main ingredient to make some savories and sweet.

Kaarasev is a crispy and addictive snack made in number of ways with different proportions.I have already shared a version here.But this version is flavored with garlic and it is slightly on the spicier side.This version is popular in a sweet stall in my home town and I noted down the recipe from our family cook.

                                                                      

                                                            

                                                   Poondu Kaarasev/Garlic Flavored Spicy Sev

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   Basic Information

   Preparation time ~ 15 minutes

   Cooking time ~ 30 minutes

   Makes ~ 350 gms(approximately)

   

  Ingredients

    

Ingredient	Quantity
Gram flour/besan	1 cup
Rice flour/arisimaavu	1/2 cup
Red chilly/varamilagai	6-7
Garlic/poondu	-5 fat cloves
Cuminseeds/jeeragam	2 tsp
Salt	1 tsp
Water	to knead
Oil	for frying

  Method 

• Grind the garlic and red chilly to a fine paste and keep it aside.
• Heat the oil in a pan and take all the dry ingredients in a  bowl.To this add 2 tbs of hot oil,ground paste and mix it well.Now to this sprinkle little water at a time and knead it to a soft dough.The dough should not be too thick,otherwise it will be difficult to squeeze in the oil.

• Take the murukku press with the round blade(thenkuzhal achu),fill the dough.Squeeze it in the oil in a circular pattern and fry it for a minute.Now with the ladle break the bigger pieces to a smaller pieces for even frying.

• Fry it till the sizzling sound ceases and the sev turned out nice and golden.Remove it from the oil and drain it on a paper towel.

• Store it in an air tight container,after cooling.

• Cover the dough with a plate to prevent drying.
• If you feel hard to squeeze then sprinkle some water and mix the dough.
• The color of the kaarasev will get deeper upon cooling and take it from the oil as soon as the sizzling sound ceases.
• Instead of hot oil melted butter or ghee can also be used.
• A tbs of cornflour is also added along with the flour.

Enjoy..............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93

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Cashew Coconut Burfi

For the final day of Diwali sweet and savories is a simple and exotic cashew coconut burfi.Coconut burfi is a traditional sweet and can be made in so many ways.

Today's version is a very simple one and doesn't need of any sugar syrup consistency.For an added and rich taste,here I have used some cashew powder.As we like slightly soft burfi and I made it such a way.If you want a crispy version then keep the mixture on the flame for another minute or two.

                                                                    

                                                            

                                                  Cashew Coconut Burfi

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   Basic Information

   Preparation time ~ 20 minutes
   Cooking time ~ 15-20 minutes

   Serves ~ 10-12 pieces(depending on the size)

   

  Ingredients

  

Ingredient	Quantity
Coconut(grated)	1 cup tightly packed)
Sugar	1- 1.25 cups
Whole Cashews/mundiri	15-20
Ghee/nei	3 tsp
Grated coconut	1 tbs
Cardamom powder/ellakai podi	1/2 tsp

    

  Method 

• Pulse the cashews in a blender with intervals to a fine powder and keep it aside.Grease a tray with a tsp of ghee and set it aside.
• In a pan take the grated coconut and sugar,sprinkle a tbs of water and turn on the flame.The flame should be in  low to medium.Stir in continuously until the sugar melts.

• Once and the mixture becomes thick add in the powdered cashews and cardamom powder.Mix it well and stir it for a minute and add in 2 tsp of ghee.Stir it until the mixture leave the sides of the pan.

• Now take it out from the flame and pour it on the greased plate or tray.Level it with a greased spoon or spatula.After 10 minutes with the help of a knife or pizza cutter mark lines to cut it into desired shape.Gently remove the pieces from the tray after it cools down completely.

• Store it in an air tight container.

• Here I have used 1 cup of sugar for 1 cup of grated coconut and the sweet was perfect for us.If you need more sweeter burfi,then it can be increased up to 1.25 cups.
• Stir in continuously to prevent burning.
• Once the mixture becomes thick and bit difficult to stir then it has reached the consistency and need to be taken out from the flame.
• While pouring it on the tray sometimes the mixture might be in a runny consistency but after cooling it will be perfect.

Enjoy..............................

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Mundiri Murukku /Cashew Murukku

Coming to day2 of blogging marathon #93,themed under Diwali sweet and savories is a crunchy murukku.
This is a super crunchy murukku with cashew and roasted gram powder.I tried this murukku only with cashew powder and rice flour couple of times.It came out good and not as crunchy as expected.Then I used some roasted gram dhal powder along with cashews and the result was amazing and the murukku came out so cruchy and stayed crunchy for longer time.

                                                                      

                                                            

                                       Mundiri Murukku /Cashew Murukku

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   Basic Information

   Preparation time ~ 15 minutes

   Cooking time ~ 30 minutes

   Makes ~ 300 gms(approximately)

   

  Ingredients

    

Ingredient	Quantity
Rice flour/arisimaavu	1 cup
Whole cashews/mundiri	15-17
Roasted gram dhal/pottukadalai	1 tbs
Ghee/nei	1 tbs
Sesame seeds/yellu	2 tsp
Asafoetida/perungayam	1/8 tsp
Salt	3/4 tsp
Water	to knead
Oil	for frying

  Method 

• Take the cashews and roasted gram dhal in a blender jar and grind it to a fine powder.Sieve it and keep it aside.
• Heat the oil in a pan and take all the ingredients in a  bowl and  mix it well.Now to this sprinkle little water at a time and knead it to a soft dough.Keep it covred.

• Take the murukku press with the star or round  disc,fill the dough.Squeeze it in the oil in a circular pattern and fry it for a minute.Fry it till the sizzling sound ceases and the murukku turned out crunchy.Remove it from the oil and drain it on a paper towel.Break it into small pieces.

• After cooling,store it in an air tight container.

• Cover the dough with a plate to prevent drying.
• If you feel hard to squeeze then sprinkle some water and mix the dough.
• Instead of squeezing it in hot oil,small murukkus can be made on a butter paper or a flat ladle and drop it in the oil.

Enjoy............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93

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