Showing posts with label feast. Show all posts
Showing posts with label feast. Show all posts

Tuesday, February 12, 2019

Almond Mysore Pak

Mysore pak - Yes Most of the sweet lovers love to have Mysore Pak.  It is delicious sweet, no doubt it has its fame and name. Preparing Mysore Pak one has to do it very slow and with lots of patience.
I do prepare yum yum yummy Mysore Pak and all my friends and relatives pour loads of love and appreciation, sweet words after eating Mysore Pak.
Here I have prepared Almonds Mysore Pak 

 Here I have tried " Almond Mysore Pak " and its super good I can say. You try and taste and You do agree my words.
Let us see what all I used and how did I do this Yummy, delicious Sweet " Almond Mysore Pak".
All I used is Almonds, besan/channa flour, ghee, sugar and little cardamom.
Let us see the recipe Now :

Ingredients :

Besan / Channa flour : 2 Cups
Sugar : 1 3/4 or 2 Cups
Ghee : 1 Cup
Cardamom : 5 to 6 Pods
Almonds : 1 Cup
Water : 1/2 Cup

Method :

1. Dry roast besan till the raw smell disappear.

2. Powder almonds and keep it aside.

3. Remove the seeds from cardamom pods and powder.

4. Keep a pan on the fire and put sugar and half cup of water.

5. Let sugar dissolve in water completely. Add a tsp spoon of ghee.
6. It starts to bubble. Let it boil for 2 minutes. See that it gets one string consistency.

7. Add roasted besan /channa flour and powdered almonds. ( Let the flame be very low)..

8. Stir nicely and see that there are no lumps. Add 2 to 3 tablespoons of ghee and stir.
9. The ghee you pour mixes well with besan and sugar mixture. Continue stirring and adding ghee in between. 5 to 6 minutes or little more.

10. Slowly the colour changes  in to slight golden brown.  Leave the mixture for 10 seconds and stir again slowly but do not allow the mixture  to burn at the bottom.
11. Let the mixture slowly come up slightly. Stir again. Do this process at least 4 to 5 times. ( Strictly on low flame ). Add powdered cardamom and mix it again. It starts to leave the edges.

12. Allow the mixture to slowly come up again and pour this mixture to a ghee spread tray or plate.

13. Spread it nicely and leave it to cool.  Cut Almond Mysore Pak once it is completely cooled.

14. Serve or enjoy eating these delicious Almond Mysore Pak pieces. Store it in a airtight box.

Note :
The sugar should melt completely before it gets in to syrup consistency. One should prepare this Almond Mysore Pak on low flame. Adding more ghee is optional. Almond Mysore Pak should be cut in to pieces only when it cools completely.
Time : 30 Minutes.
25 to 30 pieces can be made : According to size and shape.

Watch the process : 

Thursday, January 31, 2019

Simple Raw Mango Rice

In Raw Mango season we do use raw mangoes. Varieties of raw mango preparation is done with it.
I have prepared Simple Raw Mango Rice with methi aroma.

 It is very healthy to use  seasonal vegetables and fruits according to the season, they will be rich in vitamins and minerals. Here I have prepared quick raw mango rice. It is yummy, easy and quick.
I have used raw mango, cooked raw rice, little rasam powder and the seasoning ingredients.
It is one of the simple and easy recipe. No garlic or Onion is added here in this Simple Raw Mango Rice.
Let us see the recipe now :

Ingredients :

Raw Mango : 1 Medium sized 
Cooked Raw Rice : 2 Cups.
Rasam Powder : 1 Tablespoon
For Seasoning :
Cooking Oil : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 8 to 10
Ground Nuts : 2 to 3 Tablespoons
To Dry roast :
Methi seeds : 1/2 Teaspoon
To Add :
Salt : As required 
Turmeric powder : A little
Jaggery : 1 Tablespoon
Ghee : 1 Tablespoon
Coriander Leaves : 1 Tablespoon

Method :

1. Wash and cut coriander leaves and curry leaves.
2. Grate coconut and keep it aside. Dry roast methi seeds and dry grind it. Keep it aside.
3. Wash and wipe out the moisture of mango and grate it.

4. Keep a pan on the fire and heat. Add oil, mustard seeds and Methi seeds.
5. Let mustard seeds splutter. Add ground nuts and fry till they turn golden brown.
6. Add curry leaves, jaggery grated raw mango, salt and turmeric powder. Fry on medium flame.

7. Add grated coconut. Add rasam powder and ground methi seeds powder.
8. Mix it slowly and cook on low flame. Add a tablespoon of ghee.

9. Add cooked rice and mix it slowly. Let it cook on low flame for 2 minutes. ( On low flame).

10. Shift it to a serving bowl and add cut coriander leaves. Raw Mango rice is ready to serve.

Note :
I have used Raw totapuri mango. It is mild savoury fruit. ( Raw ). Use of jaggery and ghee more /less is optional. Use of home made rasam powder taste better. Dry roasted methi seeds powder adds to aroma and health. It helps to reduce the cholesterol. Adding jaggery is optional.
Time : 15 Minutes. If you use already cooked rice. or + 20 minutes to cook rice.
Serves : 2 to 3 .

Tuesday, January 15, 2019

Badam Poori

Badam Poori is a delicious sweet dish. It is  sweet  friedfritter. It can be relished as desert. People do eat with Rabdi. ( Thick Milk contain sugar ).

I wanted to try this Badam Poori from a long time. So here are Badam Pooris done. It is delicious, yummy and superb.
Badam Pooris are crispy, crunchy sweets if they come out well. No need to dip them in sugar syrup for a long time. Just dip them and take it away.
I have used Maida /All purpose flour, sugar, badam/almonds and some cardamom. Let us see the recipe now :

Ingredients :

Maida : 2 Cups
Sugar : 2 Cups
Badam /Almonds : 10 to 15
Cardamom : 6 to 8
Dry Coconut gratings : 2 to 3 Tablespoons
Ghee : 2 Tablespoons
Oil :For frying : 1 to 1/2 Cup :
Salt : A pinch

Method :

1. Mix maida /all purpose flour with 2 tablespoons of ghee and little salt.

2. Add water and prepare chapati dough. ( It should be thick consistency). Keep it aside.

3. Powder almonds/badam and keep it aside. ( Dry grind coarsely ).
4. Powder cardamom and keep it aside.
5. Keep a pan and put sugar and a glass of water. Keep it on low flame. Stir in between.

6. It should get thick syrup consistency. ( Little more than one string consistency). Add powdered cardamom.

7. Now kneed maida dough nicely and divide them into small portion. ( Small ball size ).
8. Roll them into poori shape and place a spoon of badam powder on it. Spread it around.

9. Fold it into half then quarter. Press a little at the edge with fork or finger,

10. Repeat the same pooris and keep it aside.
11. Now keep a pan on the fire and heat. Add oil and let it get hot. (Medium flame).
12. Add 2 to 3 pooris in hot oil and fry on low flame. (Reduce the flame to low). It helps badam poori to be crispy.
13.Fry on both sides and take it out and put it in sugar syrup. Just leave them for a minute, ( Turn both sides to get sufficient syrup on both sides).

14. Take it out and arrange them on a plate.

15. Repeat the same frying and dipping in sugar syrup process. Arrange them nicely and add dry coconut on the top. ( Optional ).

16. When it cools it taste better. Serve as a desert or munch at any time of the day.

Note :

Bind the edges nicely so that almonds will not come out of poori. Fry them on low flame to get poori to be crispy. Crispiness stays only for a day or 2. Then pooris turn soft. Instead of dipping them in sugar syrup you  can prepare coconut sugar mixture and put them on hot poori once it is fried. (Optional ).
Remained sugar syrup can be used for some sweet dishes to prepare. ( Re use ).
Adding ghee helps the poori to be crisp.
Time : 40 Minutes.
Serves : 40 to 50 Pooris.