Mysore Pak

Mysore Pak is an authentic sweet dish of Karnataka, first created in the royal kitchens of Mysore Palace.
One of the very famous sweet dish with very few ingredients and generous amount of ghee.

My first attempt of Mysore Pak turned out really good. Here is the recipe.. Happy Cooking :)

Ingredients:

Gram Flour - 1 cup
Sugar - 1 3/4 cup
Ghee - 1 1/2 cup
Water - 1 cup

Method:

Mix two table spoons of ghee with the gram flour.

Heat water in a pan and when it starts to boil, add sugar to it and mix well. The sugar dissolves completely and starts forming syrup. Now add half cup of hot ghee to this and mix well.

Add the gram flour to the pan while stirring continuously so that no lumps are formed. Now keep adding little  ghee each time and keep stirring the mix.

When the gram flour starts to thicken, the excess ghee is released on the sides. Rub a plate with ghee and pour the mix onto it and spread. After two minutes, when the mixture is still hot, cut it into pieces.

Aloo Methi Rice

Simple and one of the best lunch box recipes.

Ingredients:

Cooked Rice - 3 cups
Potatoes - 2
Methis leaves (Fenugreek leaves) - 1 large bunch
Sambar Masala - 2 tsp
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Chilli Powder - 1 tsp
Salt to taste
Oil - 2 tbsp
Mustard Seeds - 1 tsp
Channa Dal - 1 tsp
Urad Dal - 1 tsp
Turmeric - 1/2 tsp
Curry leaves - 5 to 6
Chopped Coriander - for garnish

Method:

Cook the potatoes in the cooker for two whistles. Peel the potatoes and chop them into small cubes and keep aside.

Chop the methi leaves finely and wash them. Heat oil in a pan and add mustard seeds. When the mustard seeds splutter, add the channa and bengal gram dal. Also add turmeric and curry leaves.

Add the methi leaves and shallow fry for 5 minutes until the leaves turn soft. Now add the chopped chunks of potatoes to it. Mix well. Add the sambar masala, coriander, cumin and chilli powder. Also add salt.

Mix well and leave it for two more minutes on low flame. The potatoes take on all the flavours.

Take the cooked rice in a large pan and add the cooked aloo methi masala to it and mix well. Garnish with coriander and serve.

Note: You can also replace Sambar powder with Garam masala. That tastes good too.

Happy Cooking... :)

Schezwan Fried Rice

     Lots of vegetables and lots of sauces....thats what makes Chinese cuisine wonderful..:) The minute you hear the name of Chinese cuisine, you remember Manchurian, fried rice, soya sauce, vinegar etc. 

     I wanted to try out the schezwan version of fried rice since long time. Recently came across a ready made schezwan sauce from "Ching's". So made Schezwan fried rice with it. The rice turned out to be really good. So wanted to share this recipe in my blog.

Here is the recipe for easy schezwan fried rice.. :) Happy Cooking.. :)

Ingredients:

Cooked Rice - 2 bowls
Chopped Vegetables (carrot, haricot beans, cauliflower, capsicum) - 1 bowl
Salt to taste
Oil - 2 tbsp
Garlic (finely chopped) - 2 tsp
Onion (finely chopped) - 1 medium size
Ching's Schezwan Paste - 4 tsp

Method:

Heat oil on high flame. Add onions and garlic. When the onion turns white and transparent, add the chopped vegetables and stir fry till they are half cooked.

Now add the schezwan paste. Add the rice and mix well. Stir fry it for two more minutes. Add salt and turn off the heat.

Serve hot with tomato ketchup.

Homemade Vanilla Ice Cream with Chocolate Sauce

       This is my second trial with Ice Creams. Vanilla ice cream if topped with any flavoured sauce or syrup, it is called a sundae. The dessert is then named on the sauce used. So this dessert of mine would be called a "Chocolate Sundae". This sounds more sophisticated and tasty... :P

So here is the recipe for Chocolate Sundae. Enjoy cooking !!!.... :):)

Ingredients:


Milk - 1 cup
Sugar - 1 cup
Whipped cream - 2 cups
Vanilla extract - 1/2 tsp
Chocolate Sauce - 2 tbsp

Method:

Heat milk in a pan till it is about to boil. Add sugar to this and mix well. Let it cool completely.

One bowl of cream should be whipped until soft peaks are formed. A properly whipped cream should not fall when the bowl is inverted.

Add the vanilla extract to the cream and mix softly.

Add the milk to the cream and mix well.

Spread it in a flat dish and keep it in the freezer for around four hours or until it if firm. Remove from the refrigerator and scoop out the ice cream in a bowl. Top it with Chocolate Sauce and serve. You can also use other flavours for the ice cream.