Saturday, June 29, 2013

Mysurpa/Mysorepak/Ghee Mysorepak

Mysorepak/Mysorepa is a well known South Indian sweet, which has very minimal ingredients and quick to prepare. I've already posted a recipe long back, but this one is slightly different version. My hometown is very famous for Krishna Sweets Mysorepa, which literally melts in the mouth. We have a big branch (where they make sweets and savories to many Krishna sweets nearby) on the way to our house, and every time while crossing the shop, we can not miss the nice aroma of mysorepa and the other snacks. My hubby is a very big fan of their Rasmalai too!! So when ever you get a chance, don't miss these items in Sri Krishna Sweets.

The simple ratio of mysorepak is 1:2:3, that is 1part Kadalai maavu: 2parts Sugar: 3parts Ghee(or)refined oil/Canola oil. This I made up my mind to follow these measurement, and tried it, it tasted awesome. Just give it a try, once in a while, we can treat ourself! ;) :)

Kadalai maavu/Besan -1/2cup
Ghee/Canola oil - 11/2cups

I have used 1 cup of ghee and 1/2cup of canola oil here, if you are so concerned about the fat, you can change the ratio and use more oil instead of ghee. One more point is use freshly prepared home made ghee for mysorepak, this enhances the taste!

Prepare the ghee and keep it hot. Grease a plate with ghee and keep it aside.[This is an important step, you have to do it in advance, otherwise you will suffer, I bet! ;)]
Gather all your ingredients.
Take sugar in a (preferably non-stick) pan, add 1/4 cup of water and start heating on medium heat.
Meanwhile, take 1/2cup of canola oil in a microwave safe bowl and heat it for a minute, with that add a cup ghee. 
Now add in the kadalai maavu/besan in the hot ghee+oil mixture, use a whisk, mix it with out lumps. [Actually its very simple as the oil+ghee is hot! ;)]

By now, the sugar syrup would have come to a consistency shown in picture. [No need to check the string consistency, take care that the sugar is melted completely and after a few minutes, you will get the stage shown below]
Add the kadalaimaavu/besan to the sugar syrup and start stirring.

Now the stirring process continues for 7-8 minutes on low medium heat, at one stage, you will see that mysorepak mixture is no more sticking to the pan. Within a few seconds, the mixture will become frothy, Immediately pour the mysorepak into the greased plate.
Let it cool for some time (say 30 minutes to 1 hour) then mark the lines according to the shape you want. Don't be too harsh and strong, just mark the lines and let it cool completely(say 2 hours)
Carefully take the mysorepak out of the plate. Delicious and soft mysorepak is ready to serve.
Your house will be filled with the sweet aroma of mysorepak, which reminds me of Diwali/Pongal times back home. :) This has a nice shell life even in room temperature. I made it almost 2 weeks back and still its in a good shape!

Note: My cooking range has a burner with the heat level from 1 to 10,  I kept the heat between 3 to 4 during the entire process. It took 9 minutes for me to get the stage, but I guess its a bit long, as a very little part of my mysorepak was over cooked[but that too was delicious, by the way! ;)],  thats why I have adjusted the time as 7 to 8 minutes. 
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Monday, June 24, 2013

Spicy Turn-overs/Potato Turn-overs

This is an interesting puff pastry recipe. Instead of just folding and baking the puffs, I tried some kinda twist. Everyone loves the food which is appealing to the eyes, right?! :) 

Puff pastry sheets 
Potato Stuffing or Your favorite stuffing
Dry flour - to roll out the pastry sheet

Thaw the pastry sheet as per its instructions. [Usually it takes about 30 to 45 minutes for the sheet to come to the room temperature]
Prepare the stuffing according your taste. Here I have used simple potato curry as a stuffing. 

Slightly roll the pastry sheets with rolling pin, with the help of the dry flour. Keep the rolling pin in the middle of the sheet and fold it. With a sharp knife, cut the folded part into thin stripes. 
Open the sheet carefully, separate the stripes and arrange the stuffing. Brush little water on the edges of the stripes, seal the edges in the opposite direction. Finally brush the milk on the turn overs. 
[REFER HERE & HERE for the pictorial of the turn-overs]

Preheat the oven to 425F, bake the turn-overs for about 20 minutes or till they turn nice golden color. 
Flaky and delicious spicy turnovers are ready to serve. Serve with ketch-up and hot tea to make your evenings special! 
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Friday, June 21, 2013

Spinach with Moong dal/Pachai payaru-Spinach Kadaisal

Moong dal-1/4cup
Cleaned and washed spinach-1/2cup[tightly packed]
Shallots-6 (or) Chopped red onion-3tablespoons
Red chilly-3
Coriander seeds-1teaspoon
Cumin seeds-1teaspoon
Turmeric powder-1/8teaspoon
Chilly powder-1/2teaspoon
Sambar powder-1/2teaspoon(optional)

Pressure cook the moong dal with tomato and a pinch of turmeric powder.
Chop the onions and spinach.
Heat oil in a pan, add the coriander and cumin seeds, let them splutter.
Add the onions, broken red chillies and fry for couple of minutes.
Now add in the chilly powder, turmeric powder, sambar powder and fry for a minute.
Add in the spinach with 1/4 cup of water and cook for few minutes.
Add the pressure cooked moong bean and tomato with enough salt.
Give it a nice boil, put off the flame and let the content cool.
Mash it with a masher or a ladle, and the delicious moong dal spinach gravy is ready. It goes well with white rice. Serve it with hot rice and a dollop of ghee/coconut oil, along with curd chilly/mor milagai. This is the best combo! You can serve with your choice of dry vegetable curries.

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Tuesday, June 18, 2013

Channa-Bhatura/ Chole Poori

Ingredients for Bhatura
Maida/All purpose flour-11/2cups
Whole wheat flour/Aata-1/2cup
Baking powder-1/4teaspoon
Water-1/4 cup (adjust)

Combine the flours, sooji, sugar, salt, baking powder in a wide bowl. Add the curd and start kneading the dough. Add additional water if required and knead the dough for at least 15 minutes.
Keep it covered for 2-3 hours.
Make small balls out of the dough after 2-3 hours.
Roll them into pooris, and fry them.
Actually I got little help from my hubby while making bhaturas, so could not take step wise pictures. :) Will update the post next time I make the bhautra's.
Ingredients for Channa masala / Chole
Soaked white channa/Kabul kondai kadalai-1/4cup 
Green chilly-2
Cilantro-to garnish
Potato(small)-1 (optional)
Ginger garlic paste-1teaspoon
Whole garam masala(bay leaf, cinnamon stick and clove) 
Chilli powder-2teaspoons
Coriander powder-11/2teaspoon
Turmeric powder-1/8teaspoon
Garam masala-1/2teaspoon
Tomato ketch-up-1teaspoon
To Garnish
Chopped onion-2tablespoons
Lemon juice

Gather all your ingredients
Heat oil in a pressure cooker, add the whole garam masala and let them pop-up. Now add ginger-garlic paste and onion-green chilly. Fry for about 3-4 minutes. 
Then add the tomato and cook till it becomes soft.
Add the turmeric, chilly, coriander powders and cook for few more minutes. 
Once the oil oozes out of the gravy, add the soaked channa, potato and tomato ketch-up.
Add enough salt, sugar, 1cup (adjust according to the desired consistency) water..
Close the pressure cooker and cook for 2 whistles.
Now add the garam masala and chopped cilantro to the channa masala.
Tangy and delicious spicy channa masala is ready to serve.

Don't forget to squeeze lemon juice on the channa masala and top with chopped onions while serving.
Its a perfect week end brunch..try it and you won't regret! :) 
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Friday, June 14, 2013

Onion Curry for roti

One evening I was looking for some quick side dish for roti and got this recipe. It's a simple curry which is different from the usual kurma and chutneys. This is a mild side dish and uses only green chilies for the hotness. So adjust the chillies according to the taste.

Green chillies-3 (adjust to your taste)
Mustard seeds-1/2teaspoon
Coriander powder-1/2teaspoon 
Turmeric powder-1/8teaspoon 
To make a powder
Desiccated coconut-1tablespoon

Juliane the onions, chop the tomato and green chilly.
Powder the coconut and garlic  and keep it aside.
Heat oil in a pan, add the mustard seeds, let them pop.
Then add the onions, fry for 2-3 minutes.
Then add in the turmeric powder and green chillies, keep cooking for 2-3 minutes.
By now, the onions would have become transparent, add in the coriander powder, tomato, coconut-garlic powder with enough salt.
Add about 1/2cup of water, and let the curry boil nicely.
Once the curry reached your desired consistency, add in the chopped coriander leaves, and put off the flame. Serve along with roti's, idli or dosa. 
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Tuesday, June 11, 2013

Tomato Rice/Thakkali Sadham

I am not a big fan of variety rices! :) yup...tomato rice is the only exception. During school-college-working days I never take coconut rice, lemon rice or any kind of of one pot meal for my lunch box! Most of the time my lunch box will be either rice mixed with some dal or kuzhambu-poriyal and tomato shows up once in a blue moon! My poor Mom has to cook the lunch for me and pack it every morning! :)))

There is one more method in which I insist my Mom to make the tomato rice. Shall call her and get the recipe later. This one is the easy and quick method.

Note: I prefer boiled rice or sona masoori than Basmati, even though I have used basmati rice here. Basmati rice is good for biriyani-pulao but, cooking it separately and making these rices..I personally feel the taste is not good as boiled rice or sona masoori!

Cooked rice -1cup
Chopped Onion-3tablespoons
Green chilly-2 (or) 3 [adjust to your taste]
Garlic-2 cloves
Ginger- small piece
Chilly powder-1/2teaspoon
Turmeric powder-1/8teaspoon
Mustard seeds-1/2teaspoon
Urad dal & Channa dal-1/2 teaspoon each

1.Crush the garlic and ginger and keep it aside.
2.Heat oil in a pan, add the mustard seeds, let them pop. Add in the channa and urad dal, fry till they turn golden in color.
Now add the onion, green chillies, fry for 2-3 minutes, then add crushed ginger and garlic.
3.Continue cooking for few more minutes, then add the chopped tomatoes, turmeric powder, chilly powder and salt.
4. Cook till the tomatoes become soft. Add in the sugar and give it a good mix.
5. Add the cooked rice and mix it with the tomato masala without breaking the rice .
6. Reduce the flame to low and cook for 2 more minutes.
Tasty tomato rice is ready. Its a good choice for lunch box or to finish the left over rice or for a quick fix lunch or dinner! Serve it with your choice of side dishes or chips.
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Tuesday, June 4, 2013

Beans Stir-fry/ Saravana Bavan style Beans Porial

 This beans stir-fry is slightly different from the usual one. This became a regular dish in my kitchen soon after Asiya akka posted this recipe. It tastes really good with rice as well as roti's. The fresh and tender beans make this dish more tasty. To tell you the truth, I have never been to Saravana bavan at all! We are "Anna poorna-Gowrishankar, Aariyabavan" people!  Asiya akka mentioned that this is the way they cut beans for the stir fry in Saravana bavan restaurant and thus the name! :)

Chopped Green beans-1cup
Chopped onion-2tablespoons
Green chilly-1
Chilly powder-1/2teaspoon
Mustard seeds-1/2teaspoon
Urad dal-1teaspoon
Turmeric powder-1/8teaspoon
Sugar- a generous pinch
To make a coarse paste
Grated coconut-1tablespoon
Garlic cloves(small)-2
Cumin seeds-1/2teaspoon

Heat oil in a pan, make the tempering with mustard seeds. Once they pop up, add the urad dal and fry till it becomes golden color. Add in the onion and chopped chilly, fry for a while.

Add the beans after the onions turn transparent, add turmeric powder, salt and sugar. Sprinkle little water, cover the pan and cook for 4-5 minutes on medium heat.
Meanwhile take the coconut, garlic and cumin seeds in a small jar of the mixie, pulse it a few times.
Once the beans is 3/4th cooked, add in the coconut masala powder, chili powder. mix everything well, reduce the heat to low, and continue cooking till the raw smell of the spices are gone.
Tasty and delicious beans porial is ready to serve.
Beans porial with Tomato rice and Potato fry

Note: Instead of red chilly powder, whole red chillies can be used. In that case, powder them along with coconut, cumin and garlic.
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