Mysore Pak

Mysore Pak is a famous sweet and normall done during festival season. This sweet contain Besan that is channa dal powder, fresh ghee, sugar and little cardamom.
Things Needed:
Besan : 1 Cup
Sugar : 2 Cups
Fresh Ghee : 2 1/2  to 3 Cups
Water : 1/2 Cup

Method:
1. Dry roast besan till the raw smell disappear. ( 3 to 4 minutes on low flame )
2. Now allow the roasted besan to cool.
3. Keep a pan on the fire and put sugar. Add 1/2 cup of water and mix well.
4. Keep stirring the sugar till it boils and forms the bubbles, Do this process on low flame.
5. Let the sugar syrup boil for 2 minutes. Add roasted besan and stir and mix it thoroughly.

6. Add 1/2 cup of ghee slowly to the besan sugar mixture and stir slowly and mix it well.
7. Add the remaining ghee slowly in between the stirring.
8. Must keep stirring the mixture. It starts changing its colour. Now leave for 5 seconds and stir again.
9. Once it changes its colour you must give 2 to 3 seconds gap and stir for 2 to 3 times and  pour this mixture on a tray or plate.
10. Leave it for 1 to 2 minutes after you pour the mixture to the plate and cut according to your wish.

Note:  The ghee should be in the liquid form when you measure it. Must add ghee in between the stirring. Mysore Pak should be prepared very carefully or it will be very hard. Use fresh ghee or home made ghee to get the best Mysore Pak. You can also add cardamom powder to the mixtrue. You can pour out the extra ghee which comes out while shifting the mysore pak to a tray or plate. The sugar syrup should be thread consistency.
Time : 25 to 30 Minutes.
20 to 25 Mysore Pak pieces can be made.

Cucumber Sasive and Sasive Chapati

Cucumber is one of the very low calorie vegetable and no saturated fats or cholesterol. Cucumber peel is a good source of dietary fiber that helps reduce constipation. It is a very good source of potassium. Here I have tried cucumber sasive which  is very famous in Udupi and Dakshina Kannada side. This is one of the side dish and we can have them with chapatis, pooris or rotis and goes very well with plain rice.
I have tried  Masala chapatis using the same sasive and since it contain spice, you can have them with curd.
Things Needed : 
Cucumber: 2 (Medium size)
Red Chilly : 2 to 3
Mustard seeds:  1/2 Tea spoon
Coconut: 2 to 3 Table spoons
Ingh : a pinch
Salt : Required
Curd : 1/2 Cup

Method :
1. Wash and cut cucumber and grate coconut.
2. Now grind coconut, mustard seeds, ingh red chilly and cucumber together till paste consistency. Add little water if required.
3. Add salt and grind for 10 seconds
4. Now put the ground mixture in a bowl and add curd and mix well.
Serve Cucumber Sasive with with hot rice or chapatis
Note : You can add spurt mustard seeds to the sasive. ( put mustard seeds in a pan and add  1/2  tea spoon of mustard seeds. Let it spurt.  Add curry leaves and ingh to it and add it to Cucumber sasive). You can also use tamarind pulp instead of curd. Add the pulp while grinding all the ingredients.
Time : 10 Minutes.
Serves: 2 to 3
                                                        Cucumber Sasive Masala Chapatis.
Things Needed: 
Cucumber Sasive: 1/2 cup
Wheat flour: 2 Cups
Salt : Required
Chilly powder : 1/2 Tea spoon
Jeera : 1 Tea spoon
Water: required
Oil: 4 to 5 Table spoons

Method:
1. Put Cucumber Sasive in a big bowl.
2. Add wheat flour slowly and add salt, jeera, chilly powder and 1 table spoon of oil and mix it well.
3. Add required water and prepare chapati dough.
4. Now divide the dough in to small balls and roll the chapatis.
5. Keep a tava on the fire. Heat and sprinkle oil on the tava.
6. Now put rolled out chapati and cook on both sides.
7. You can use little oil on both side.
Repeat the same with the remaining dough.
Serve hot Masala Chapatis with any curry or Curd.
Note : Fresh sasive must be used. You can add garam masala instead of red chilly. You can also apply ghee while serving. Hot Masala Chapatis taste better.
Time : 20 minutes.
Serves: 2