Mysore Pak

Ingredients:

Gram Flour / Besan --   2 cups
Sugar                             --   2 cups
Vegetable oil             --   1 cup
Fresh Ghee                 --   1 cup
Water                            --   ¾ cup

Preparation:

Grease a plate with ghee / oil and keep it ready. I used a 9inch baking pan. But its better to use a square / rectangular pan if available, so that the edge pieces are also in shape :)

Sieve the gram flour. Roast the gram flour in a heavy bottomed pan for 4 - 5 minutes or until the raw smell goes off. Sieve the flour once again and keep it aside.

Mix the oil and ghee in another thick pan and until smoking hot and then leave it on the stove at a low flame.

In another pan(I used the same pan, in which I roasted the flour) add sugar and water and let it boil until you get one string consistency. You can test it by leaving a drop it in a cup of cold water and that drop shouldn't dissolve. Or you can test it between your thumb and index finger and it should form a string  when you stretch out.

Once you get the consistency, add a spoon(use a big spoon, about 2 - 3 tbsp capacity. I used my dosa ladle.) oil - ghee mixture. It will start to bubble when oil is added. Simmer to a medium - low flame.

From this point onwards, do not stop stirring. It would be great if you have someone else to help. I found it really hard to keep stirring while adding flour and oil.

Slowly add the gram flour little by little and keep stirring it continuously and ensure that there are no lumps.

Add the oil - ghee mixture, one spoon at a time, while you keep stirring. Every time you add the oil, it should form bubbles and a sizzling sound. Continue this until all the oil is done.

Keep stirring continuously until mixture starts coming together, like a ball, the oil will be mostly absorbed and few bubbles starts forming on the sides of the pan.

At this stage, pour it in the greased plate and spread it evenly with the back of a spoon. You might see some oil floating on the top. Do not remove this oil.

Let it cool for 2 - 3 minutes, then cut with a greased knife, when it is still hot. Let it cool completely before you separate them.It continues to get cooked while cooling and that is why we see a darker shade inside and a lighter colour outside.

Note:

This is an easy and quick recipe (just takes around 15 - 20 minutes for the whole process). But the most important part is the consistency of the sugar syrup and the doneness of the mysore pak. Be careful at this stages.

If the mysore pak is less done, it will soft and will result in the consistency of milk peda. If it is over done, it will be too hard to break.

Recipe Courtesy: Amma & few tips from Sanjeev Kappor

Idly with Sambar

Idly:

Ingredients (Makes 20 – 25 idlys):

Parboiled rice / Idly rice   --    3 cup
Cooked rice                              --   ½ cup
Whole Urad dal                      --   1 cup
Fenugreek seeds                   --   1 tbsp
Salt                                              --   to taste

Preparation:

Wash and soak the rice for 6 - 8 hours in a closed container.

In another vessel wash and soak the urad dal and the fenugreek seeds for 6 - 8 hours in a closed container.

Drain the water from the urad dal into another vessel and grind it. Use the soaked water and water little by little to make sure you do not use excess. Grind this into a thick and VERY fine paste. Transfer this to a big container.

If using your mixer, you might have to do this in batches or pause at intervals.

Drain the water from the rice and grind it. Use the remaining water from the urad dal and once that is over, use the water in which the rice was soaked. If more water is required, use some chilled water.

Once the rice is half done, add the cooked rice.Grind this into a fine mixture.

Add the batter to the urad dal batter and mix well. I am not sure how to explain the consistency of the batter. It should be thick for the idly to hold its shape and at the same time thin to freely flow into the idly plates.

Keep it in a warm place for 6 - 8 hours to let it ferment.

Back in India, we just had to keep it at room temperature, and my mom leaves it overnight. The batter would be fermented and ready for next day. But here, especially during winter, its hard to get the batter fermented. I preheat my oven to 200 degree Fahrenheit and switch it off. And after 10 - 15 mins, I keep the batter inside the oven and leave it overnight. This helps in fermentation.

Before it is ready to use, add salt to the batter and mix well.

Boil water in the idly pot and grease the idly plates.

Scoop the idly batter into the moulds and steam cook it for 15 - 20 minutes. Remove the plates from the pot as soon as the idlys are done. You can test it using the back of a spoon or a knife. Let it slightly cool before you unmold. Scoop out the idly using a spoon - Now you have the soft -and light idly ready for breakfast J

Serve with hot sambar / chutney / chutney powder.

Ulli Sambar:

Ingredients (Serves 6 - 8):

Toor dal                    --   ½ cup
Tamarind                 --    a small lime - sized ball / 1 tsp of tamarind paste.
Turmeric powder --   ¼ tsp
Shallots                    --   20 - 25 whole
Green chilies         --   2
Tomato                    --   1 medium sized, well ripen
Coriander leaves --  3 - 4 sprigs, chopped into big pieces
Salt                            --  To taste

To roast and grind:

Sambar Powder  --  1 ½ tbsp, I prefer Brahmins brand. You can also roast and grind from scratch as given here.
Garlic                      --  3 - 4 medium cloves
Curry leaves        --   1 sprig
Grated coconut  --   ½ cup

For seasoning:

Coconut oil          --   1 tbsp
Mustard seeds    --    ½ tsp
Dry red chilies    --   3

Preparation:

In a heavy bottomed pan, fry the coconut, curry leaves and the garlic on a low flame until the coconut becomes dark brown in colour.Switch off the flame and add the sambar powder to it and mix well. Keep aside and let it cool. Grind this into a smooth paste.

You can omit the fried coconut if you don’t want a rich gravy. For this version add more dal for a thicker gravy, if required.
 
Soak the tamarind in 1 cup warm water and extract its juice.

Wash the toor dal in water twice or thrice. Add the dal, peeled shallots, slit green chillies and turmeric powder to the pressure cooker and cook(2 - 3 whistles) adding enough water.

When the pressure is completely released, open the cooker and mix them well. Try not to mash the onions. Add the ground mixture to the tamarind extract and add this to the cooked dal. Add more water if required.Bring it to a boil.

When it starts boiling add the cubed tomatoes.(If the tomatoes are not well ripen, add them during pressure cooking.)

Let it boil for 2 - 3 minutes.Add the chopped coriander leaves.

Heat coconut oil in a small pan.  Splutter mustard seeds and fry dry red chilies. Pour over the prepared sambar.

Serve hot with idly / dosa.

Recipe Courtesy : Amma

Vanilla Icecream–No machine

Ingredients (Serves 8 - 10):

Heavy Whipping Cream         --   2 cups
Sweetened Condensed milk  --   1 can / 14 oz
Vanilla Essence                          --   1 tsp

Preparation:

Chill the pan and the beater.

With an electric mixer, beat the whipping cream until it forms soft peaks.

Add the sweetened condensed milk and vanilla extract and mix until thoroughly combined.

Pour it all into a container and freeze overnight or at least 8 hours.

Serve it with some chocolate sauce or any topping.

Recipe Courtesy: About.com

Vellarikka Pachadi

Ingredients (Serves 8 - 10):

Vellarikka/ Lemon Cucumber --  250 gms, 1 cup chopped
Green chillies           --   4  
Ginger                         --   a small piece, 1 tsp julienned
Shredded coconut --   ½ cup
Yogurt                        --   2 cups
Mustard seeds         --    1 tbsp
Curry leaves             --   4 - 5 leaves
Red chillies               --   2 nos
Oil                                 --   1 tbsp
Salt                                --   as required

Preparation:

Cook chopped cucumber and 2 green chillies in water along with salt.

We can also use green cucumber. We don’t need to cook that, instead just mix the chopped cucumber with salt and keep aside. Continue with the following steps.

Grind the coconut and the remaining green chillies to a fine paste and then add half the mustard seeds and crush it just pulsing in the mixer

Add this to the cooked cucumber.Let it boil and turn off the stove.

Beat the yogurt and add it to the cooled cucumber mixture and mix well.

Heat oil in a pan.Add mustard seeds and red chillies and let it splutter. Add curry leaves and saute for few seconds.

Pour the seasoning over the pachadi.

Serve with rice.

Recipe Courtesy: Amma

Chicken Rice

Ingredients( Serves 3 - 4):

Chicken                     --   200gms, I used 1 breast piece
Basmati Rice           --   2 cups
Water                         --   4 cups
Onion                         --   1 medium size
Beans                          --   10 - 12
Carrot                         --   2 medium size
Green Pepper / Capsicum --   ½ of one medium size
Broccoli                     --   3 -4 florets
Turmeric Powder  --   ½ tsp + ¼ tsp
Chilly Powder         --   1 ½ tsp
Garam Masala         --   1 tsp
Black Pepper           --   1 tsp + 2 tsp
Cashew Nuts            --   8  - 10 nos
Coriander leaves   --    a bunch, finely chopped
Salt                              --   as required
Oil                                --   2 tbsp

Preparation:

Slice the onions. Chop the beans, carrot, green pepper and broccoli into small pieces and keep aside.

Wash and soak the rice in water. Keep aside.

Cook the chicken with salt and pepper. Shred it into small pieces and keep aside.

Heat oil in a pressure cooker.Fry the cashews and half a handful of the sliced onions until golden brown. Strain and remove it from oil keep aside for garnishing.

In the remaining oil, add the onions and salt and saute until translucent. Add the ½ tsp turmeric powder, chilly powder and the garam masala. Saute until the raw smell goes off.

Then add the chopped veggies and shredded chicken and saute for few 4 - 5 minutes. Add 4 cups of water and mix well. Let it boil.

         

Strain the soaked rice and add it to the vegetables & water. Mix well.

Keep it on high flame for few minutes, until the rice starts dancing on the top. Then reduce the flame to medium low and cook covered until the entire water is absorbed.

Once done, fluff the rice with a fork and garnish it with the fried cashews and onions and the remaining pepper.

Serve hot with raita or plain yogurt.

Curry Leaf Chicken Curry

Ingredients(Serves 5 - 6):

Chicken                     --   1 kg, cut into small pieces
Onions                       --   2 big
Ginger                        --   1 inch piece
Garlic                          --   4 - 5 large cloves
Turmeric powder  --   ¼ tsp
Chilly powder          --   ¾ tsp
Coriander powder  --   1 tbsp
Grated coconut       --   ½ cup
Tomato                       --   2 small, sliced
Fennel seeds             --   1 tsp
Cardamom                 --   1 or 2
Cinnamon                   --   a half inch piece
Cloves                          --   3
Whole black pepper --   1 tsp + more to garnish, if required
Curry leaves              --   4 sprigs
Cilantro                       --   ¼ cup, finely chopped
Salt                                --   as required
Oil                                  --   3 tbsp, I prefer coconut oil

 

Preparation:

Heat 1 tbsp oil in a heavy-bottomed pan. Add sliced onion, julienned ginger and garlic and a little salt and saute until they are transparent. Add turmeric powder, chilly powder and coriander powder. Saute until the raw smell goes off. Add grated coconut and tomato slices. Mix well and cook covered for 3 - 4 minutes. Switch off. Once it is cooled, grind the mixture to a paste adding ¼ cup water.

                      

Crush the fennel seeds,whole pepper, cloves, cardamom and the cinnamon sticks into a coarse powder.

Heat remaining oil in the same pan. Add the freshly crushed masala, 3 sprigs of curry leaves and saute for half a minute. Add chicken pieces and enough salt. Mix everything well and cook for few minutes, until the chicken just loses its pink colour. Then add the ground onion-tomato paste and mix well. Cover and cook for 20 - 25 minutes until chicken is cooked. Add chopped cilantro, remaining curry leaves and crushed pepper. Mix well. Switch off and let the curry remain on the stove with the lid on for few more minutes.

                       

Serve hot with porotta,appam,chapathi or any kind of bread or rice. We really enjoyed this one.

Recipe Courtesy: Yummyoyummy

Beetroot–Ginger Squash

Ingredients(Serves 20 - 25):

Beetroot      --   1 kg
Ginger          --   250gms
Lemon         --   6 big / 1½ cup juice extracted
Sugar            --   approximately 2 kg.
Citric Acid  --   1 tbsp

Preparation:

Cut/ Grate the beetroot and ginger into small pieces. Cook them in 6 cups of water until they are tender. Let it cool completely. Grind it in a mixer and strain the juice.

Measure the juice extracted in a cup and add double the amount of sugar. ie for 1 cup of juice add 2 cups of sugar.

Let it boil and once it starts boiling add the lemon juice and the citric acid.

Let it boil for 4 - 5 minutes, until the juice is slightly thick and then switch off the flame.

Let it cool completely. Pour the squash into sterilized bottles and store. Optionally, you can omit the citric acid, but you ll need to store it in the refrigerator.This can be stored for more than a year in the refrigerator.

To serve, add ¼ cup of squash into a glass and fill it with chilled water.Mix well. Add more sugar, if required.