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MYSORE PAK

Posted on by Lakshmi Vasanth

MYSORE PAK
MYSORE PAK

Ingredients : Besan – 1 cup

                    Sugar 1 ½ cup

                    Water – ½ cup

                    Oil – 2cups

                    Butter – 1 cup

 

Method – Take 1 cup besan in a bowl. To this add nearly ½ - ¾ cup of oil and mix well till u get idli batter consistency with out lumps and keep aside.

 

In another Bowl take rest of the oil and butter ( not Ghee ) add both together and keep in sim let the butter melt in the oil. I kept the oil and butter vessel in a Boiling water vessel which was boiling in the gas – it was getting melted and getting hot ( Double boiling) .

 

Heat a Heavy bottom Non stick vessel…add the sugar and water told. Wait for it to come to 1 string consistency.Lower the flame and add the oil mixed besan to it. Keep stirring in medium flame. For 5mins.

 

Now slowly start adding the Hot oil and ghee mix to this mixture ½ ladle at a time – the besan mixture will froth then mix well…keep doing the process . Last add 1 full ladle of oil & Butter and mix well you will see a frothy mixture moving . At one stage you will see the Besan mix is dancing in the vessel and all oil has started coming out. Keep stirring well. Lower the flame and be fast in transferring it to a plate which has been greased well .

 

Note : Use Fresh Besan…it gives a good results. The amount of oil and butter proportion is enough…donot add more. You will see some is left also at times.

 

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DAHI RAGADA PURI

Posted on by Lakshmi Vasanth

DAHI RAGADA PURI
DAHI RAGADA PURIDAHI RAGADA PURIDAHI RAGADA PURI

Ingredients : Pani Puri Puries – 10 nos , Boiled potato, Green , Sev - 1 cup, Chaat Masala - 4 tsp, Coriander leaves ½ cup, Curd – 2 cups , Jeera – 2 tsp, Coriander Seeds – 3tbsp, Black salt – 1tsp,Onion – 2 nos finely chopped

For the Ragda – White Mutter – 1 glass, Potato 2 nos, Coriander seeds- 2tsp, Jeera – 1tsp, Red Chillies – 3 nos, Black salt 1tsp, Salt – 1 tsp

 

Method : Soak white mutter for 5-6 hrs. Then Pressure cook it with Potatoes.

Dry Roast the Jeera, Coriander Seeds , and Black salt . Cool down and grind it into a coarse powder.

 

In Bowl add the cooked white mutter and potato , Salt mix well . To this add 2 tsp of the Powder grinded above. Mix well. Stuffing for the puri ready. The Ragda should be of a semi solid consistency.

 

For Sweet Curd – Add 2 tsp of sugar , ½ tsp of salt and mix well with the curd ( It should be a bit thick ) and keep aside. The Curd should be cold.

 

Green Chutney – Coriander leaves – 1 bunch, green Chillies – 5 nos, Ginger 1 inch piece, Jeera – 1 tsp, Tamarind pulp ½ cup, Black salt – 1 tsp, salt.

Grind all together in to a smooth paste.

 

Red Chutney – Garlic – 10 pods, Red Chillies – 5 nos , Sugar – 5 tblsp, Salt

Soak garlic and red chillies in water for 1 hour. Then grind into a smooth paste. Boil the sugar in 1 1/2 cup of water for 2-3 min then add little salt and add the paste grinded bring to boil …to this now add ½ tsp of corn flour mix in little water. This will ticken the chutney…Remove from fire and keep aside.

 

Sweet Chutney – 100 gms Dates, Fennel seeds- 1 tsp , Tamarind pulp 2 cups, jaggery – 1cup , jeera pd – 1 tsp, Chilli pd- 1tsp salt.

Soak the dates for 2 hrs. Then grind the dates and fennel seeds and add this in a kadai. Now grind the tamarind and strain the mixture and Put it in the same kadia with salt, jaggery, jeera pd and chilli pd and 1 cup of water bring to boil for 10 mins.

To Assemble

Sev, Onions – finely chopped , Chat Masala, Coriander leaves, Puries, Stuffing for Puri

Take a puri - break the top portion and stuff it with the Ragda stuffing made and keep it in a plate. Same way do the rest of the puries. Now sprinkle the onions with coriander mixed. To this add a tsp of green / red chutney. Now add generous amount of the Sweet curd over it in each puri. After which we add the Sweet chutney to reqd qty. Drizzle the sev over the puries now . Sprinkle chaat masala, and if required broken pieces of Puries

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