MYSORE PAK | MYSORE PAK RECIPE

MYSORE PAK - Image Courtsey: Krithika

Sugar – 400g

Gram Flour – 200g

Vanaspati – 300g

Refined Oil – 300g

Ghee – 200g

Water – ½ litre

Maida – 1 tbsp

Method of preparation

1.      Sieve the gram flour and maida together. Mix refined oil and vanaspathi together. Keep the oil mixture over medium fire and heat it gently.

2.    Keep the heavy bottomed kadai over medium flame, put the sugar and water in it. Dilute and boil till it reaches mild string consistency. Gradually add the flour mixture in it and stir it fast but continuously with the help of thudupi / ladle. Ensure the mixture should be free from lumps.

MYSORE PAK - Image Courtsey: Krithika 

3.    Once the flour is added and it is mixed thoroughly with sugar syrup, pour all the hot oil gradually in the flour mixture. Stir it continuously & nicely. In a stage, the froth starts to appear that time add the melted ghee in it. Mix it well and take it out.

Transfer the Mysorepak in a greased tray. Spread it evenly smooth. Cut it into pieces when it is warm.

  

ONION PAKODA | THOOL PAKODA | PAKODA RECIPE

ONION PAKODA | THOOL PAKODA - Image Courtsey; Krithika

Big Onion, Sliced – 100g

Gram Flour – 100g

Rice Flour – 50g

Green Chilli, Chopped – 5g

Ginger Paste – 10g

Vanaspati – 30g

Soda Salt – a little

Salt –to taste

Water – 80ml

Garlic Paste – 10g

Fennel – ¼ tsp

Curry leaf – a few

Method of Preparation:

1.    Mix well the Gramflour, Rice flour, Vansapati, salt and soda salt. Add the onion, fennel, curry leaf, greenchilli, ginger & garlic paste. Mix all together now.

2.      Sprinkle water and mix everything nicely.

3.      Take the Pakoda mixture in hand and put the mixture in a sprinkled way into medium hot oil for deep frying.

4.      Take out from oil once the pakoda is golden crispy fried. Drain it.

            5.   Serve it as with your hot Tea or Coffee or enjoy it as snack or starter

JHANGIRI | JHANGIRI RECIPE | JANGRI RECIPE | INDIAN DIWALI SWEET RECIPES

Urid Dal – 500g

Corn flour – 2 tbsp

Orange Red colour – as required

Lemon yellow colour – as required

Refined Oil for deep frying

For making sugar syrup

Sugar – 1 ½ Kg

Water – 2 Litres

Rose White Essence – 1 tsp

Lime juice - 1/4 tsp to remove the impurities from Sugar syrup

JHANGIRI - Image Courtsey: Krithika

  Method of Preparation

1.      Steep the whole urid dal in water for about 20 minutes. Grind it in mixie by sprinkling little water as per need and prepare the soft batter as like how you prepare for the Medu vada batter.

2.      Dilute both the colour powders in water. Add the corn flour and colour powder water in the jhangiri batter. Mix it well and beat it with your hands for about 5 minutes.

3.      Heat the oil in Jhangiri kadai, Put the batter in Jhangir bag and squeeze (swirl) it in to the medium hot oil as the shape of Jhangiri.

4.      Gently deep fry the Jhangiri. Once it is fried enough, take it out from oil and drop it in already prepared thin sugar syrup. Dip the Jhangiri for 2 minutes by using the ladle after that allow it for some minutes.

5.      Take out the Jhangiri from sugar syrup when it is absorbed the juiciness of sugar syrup.

6.      Garnish with coloured dessicated coconut / Cashewnuts slivers.

BADUSHA RECIPE | BADHUSHA | BALUSHAHI RECIPE

BADHUSHA | BALUSHAHI - Image Courtsey: Krithika

Maida (Refined Oil) – 1kg

Vanaspathi – 300g

Water – 300ml

Baking Soda - 1/4 tsp
Cardamom Powder - 1/4 tsp

Lemon yellow colour

For Making Sugar Syrup

Sugar – 1 Kg

Water – 3/4 litre

Lime Juice 1/2 tsp to remove the impurities from sugar syrup

Method of Preparation

1.    1. Mix the refined flour, cardamom powder, Baking soda and vansapathi and rub it well with both of your hands. Dilute the lemon yellow colour in water. Sprinkle the water in the flour mixture and knead till it becomes soft dough.

2.      Cover it with 20 minutes.

3.   Take small quantity of dough mixture in your hand, apply little ghee in your palm and tightly roll in your palm. Flatten it slightly with your palm and make a dent in the centre.

4.      Deep fry it in medium hot oil till it become nice golden crisp and the surface starts to flake.

5.     Put it in medium thick sugar syrup till it absorbs the sweetness, ensure the sugar syrup is warm.

6.      Garnish the Badhusha | Balushahi with colored desiccated coconut.

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Adhirasam | ADHIRASAM | ADHIRASAM RECIPE | STORY OF ADHIRASAM | DIWALI ADHIRASAM

This time I am thinking to blog a simple sweet bite for this year’s winter, a wonderful so called delicacy Adhirasam which is clicked in my mind to blog. Even though it is trouble-free and household, my heart says to blog the wonderful  Adhirasam recipe. What I am offering here are only the instructions to make the Adhirasam more tasty and soft.

In Tamil ADHIRASAM (Adhi + Rasam) means Extra More Taste. Adhirasam is a pure folk recipe, people in South Tamilnadu are very good in making this culinary delight. It is nice to call as a Folk Vada. Adhirasam is traditionally offering to God and it is considered as fortunate bite in Hindu religion. It is is a sweet custom to offer Adhirasam to the neighbours after the marriage ceremony or any other auspicious occasion as a symbol of good relationship.

Recipe of Adhirasam

Raw Rice Flour - ½ Kg
Jaggery – 350 G
Cardamom powder – 1 Tsp
Ghee – 3 Tbsp
Dry ginger powder – ½ Tsp
Black sesame seeds – 1 Tsp
Poppy seeds – 1 Tsp
Water – 150ml
Soda bi-carbonate – Pinch
Refined Oil for Deep frying

Method of Preparation:

1. Soak the raw rice for 2hrs, dried it and grind it as powder.

2. Break the jaggery into pieces and add the water. Strain it once the Jaggery pieces diluted well in water. Again pour the strained jaggery syrup into the vessel then boil it.

3. Add the cardamom powder, sesame seeds and dry ginger powder to the syrup.

Image Courtsey: KRITHIKA

4. Thick jaggery syrup is ready now. Thick jaggery syrup improves the shelf life of adhirasam. Take out the jaggery syrup from fire and let it to cool.

5. Mix the poppy seeds and soda bi carbonate in the rice flour, Soda bi carbonate makes the adhirasam softer and colourful respectively.

Image Courtsey: KRITHIKA

6. At this moment gradually add the rice flour into the warm Jaggery syrup which is enough to handle by bare hand. Stir it well with the ladle first and put little ghee then put your hands to knead it well.

7. Put the adhirasa dough in vessel and cover it for two days to enrich the taste of Adhirasam dough, give the shape of Adhirasam

8. Deep fry it in hot oil and serve the sweet Adhirasam to your family…

Note:

Adhirasam is prepared from preserved dough which keeps the name Adhi + Rasam. Sometime we could add the mashed banana for best taste and soft texture. You can keep adhirasam dough outside without damage maximum for three days. Strain the jaggery syrup before it thickens that means strain it after the Jaggery thoroughly diluted in water.

Hey Just think of an evening time with the melting Adhirasam along a cup of tea…. Sip and bite now….

Perfect lovematch for this rainy season…..