Mysore Pak Recipe

Ingredients
chickpeas flour - 1 cup
sugar - 1 cup
ghee - 1 cup
cardamom powder - 1/4 tsp

Method
First heat ghee and pour in the chickpeas flour and mix well. Seive it and keep it aside.

Make a one thread consistency of sugar syrup by adding  1/4 cup of water, also add cardamom powder to it.
In another pan, keep ghee for heating.

When syrup is ready add chickpeas flour to it gradually. Keep on stirring it continously. When it is done, add hot ghee about 1 spoon at a time till all the ghee is over.

See that when you put hot oil, the mixture will turn frothy and will become porous too.

Now take a greased pan and immediately pour into it. Remove all the excess oil. When it is still warm, cut into cubes, so that it becomes easy to cut after wards.

Remove and serve.

Khara Boondi

Ingredients

Besan flour – 1 cup

Rice flour – 1 tbl.sp

Chilli powder – 1 tsp

Salt as per taste

Oil for frying

Method

In a bowl, mix together all the ingredients, add enough water and make a batter of pouring consistency.

Heat oil in a pan.

Take a perforated ladle with lot of holes in it. Pour one big spoon of this batter on it. When oil is hot, let the batter drop into the oil like small round balls.

Deep fry in oil till golden brown in color. You can store this in an airtight container. You can even make boondi raita from it, it taste very good. You can watch my video on how to make boondi raita here.

Boondi raita  http://youtu.be/zjjScECkKIs

Gatte Ki Sabzi

Ingredients

For making gatte

Besan/chickpeas flour – 1 cup

Yoghurt – ¼ cup

Turmeric powder – ½ tsp

Red chilli powder – ½ tsp

 Baking soda – ¼ tsp (optional)

Ajwain – ¼ tsp

Salt as per taste

For the gravy

Yoghurt – 1 cup

Chickpeas flour/besan – 1 tbl.sp

Onion – 1

Tomato – 1

Ginger garlic – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Red chilli powder – 1 tsp

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Salt as per taste

Coriander leaves for garnishing

Method

First make a dough from the ingredients given for making gatta. Roll into oblong shape and then poach it in hot boiling water for about 10 to 15 minutes. Remove and keep aside. Do not discard the water. Cut it into 1 inch pieces.

 For the gravy

In a bowl take yoghurt; to it add chickpeas flour, coriander powder, cumin powder, red chilli powder and salt. Mix well till all the lumps are removed.

Heat one tbl.sp of oil in a pan, add mustard seeds and cumin seed, when they splutter, add ginger garlic paste. Sauté till the raw smell goes. Then add onion and cook till it becomes soft. Add tomatoes and cook till it is totally mashed up.

Add yoghurt, mix well and cook till it starts boiling. Then add chopped gatte and cook more for 2 to 3 minutes on a low flame. Garnish with coriander leaves and serve hot with roti or paratha.

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Egg Pakora

Ingredients

Egg – 2

Chickpeas flour/besan flour – 200 gm

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp

Roasted cumin powder – 1 tsp

Baking soda – ¼ tsp

Chaat masala – 1 tsp

Green chilli chopped – 1

Few curry leaves

Coriander leaves

Salt as per taste

Oil for frying

Method

Boil egg and cut into small pieces.

In another bowl, mix together all the given ingredients and make a smooth batter. Add these boiled egg pieces and mix it well.

Deep fry this in hot oil and serve hot with tomato ketchup or chutney.

Khaman Dhokla

Ingredients

Besan flour /chickpeas flour– 1 cup

Semolina – 2 tbl.sp

Ginger green chilli paste – 1 tsp

Oil – 1 tbl.sp

Water – ½ cup

Turmeric powder – ½ tsp

Yoghurt – ½ cup

Salt as per taste

Sugar – ½ tsp

Eno salt – 1 ¼  tsp

Lemon juice – 1 tsp

Freshly grated coconut

Coriander leaves for garnishing

For tampering

Mustard seed – 1 tsp

Sesame seed – ½ tsp

Asofoetida – a pinch of

Few curry leaves

Green chilli – 1

Method

In a bowl combine together besan flour, semolina, ginger green chilli paste, turmeric powder, salt, sugar, yoghurt, oil and lemon juice.

Mix it well by adding  half cup of water, the consistency should be like dosa batter.

Grease plate with oil.

Before steaming add eno salt to it and mix immediately. The quantity will increase. Pour this batter in the plate. Steam for 10 minutes.

Remove and leave it to cool.

Cut into small cubes.

Heat oil in a pan about one tbl.sp Tamper with mustard seeds, sesame seeds, asofoetida, curry leaves.

Garnish with freshly grated coconut and coriander leaves.

Bhakarwadi

Ingredients

For the dough

Chickpeas flour – ½ cup

Refined flour – 1 cup

Salt – ¼ tsp

Turmeric powder – ¼  tsp

Oil – 1 tbl.sp

For the stuffing

Ginger – 1 inch chopped

Green chilli – 2 or as per taste

Coconut grated – ¼ cup

Red chilli powder – ¼ tsp

Fennel seed- ½ tsp

Salt as per taste

Sugar – ½ tsp

Cumin seed – 1 tsp

Poppy seed – 1 tsp

Garam masala – ½ tsp

Sesame seed – 1 tbl.sp

Coriander powder – ½ tbl.sp

Asafoetida – ¼  tsp

Lemon juice – 1 tsp

Coriander leaves

Method

Make a stiff dough by adding all the ingredients and enough water and cover it with a muslin cloth and keep aside for 10 to 15 minutes.

Dry roast sesame seeds and poppy seed separately, also dry roast coconut.

In another bowl, mix together coriander leaves, asafoetida, coriander powder, red chilli powder, fennel seed, garam masala, cumin seed, lemon juice, roasted spices, salt and sugar.

Divide the dough into equal portion, roll it out thinly with the help of a rolling pin.

Apply some water on the surface and spread this mixture on it. Roll it and seal the edges. Steam it for 15 to 20 minutes and then cut into half inch equal pieces and deep fry in oil or directly cut into equal half inch pieces and deep fry in oil till golden brown and crisp.

When cool, You can even store in an air tight container.

Besan Sev

Besan Bhaath

 Ingredients

Rice – 1 cup

Besan (Chickpeas flour)– 1 cup

Green chilli – 1 chopped or as per taste

 Red chilli powder and salt as per taste

Sugar – 1 tsp

Turmeric powder – 1 tsp

Mustard seed -1 tsp

Oil for cooking

Water – 1 ½ cup

Coriander leaves for garnishing

Method

Wash rice and cook in one and half cup of water. When cooked drain out the water and keep aside.

 In another pan, heat oil, add mustards seeds and fry till it splutters. Then add green chilies, turmeric and besan. Fry these ingredients till besan leaves a nice aroma. Then add red chillies, turmeric powder and sprinkle little water. Cover and cook for a minute. Then add cooked rice, salt and coriander leaves, mix all these ingredients together and cover and cook for a minute. Serve hot.