Mysore Pak

Ingredients Required:

• Besan or kadala mavu - 1 cup
• Sugar - 1 1/2 cups
• Water - 1 cup
• Ghee - 2 cups

2 cups ghee for 1 cup besan sounds a lot but believe me this is required for really yummy mysore pak. Mysore pak made like this will be very soft and dissolve in your mouth :-)

Cooking Method:

• In a heavy bottomed pan , put the besan and fry it for a few min in medium flame. This is mainly take out any lumps in the besan. If you find any make sure you break it.
• Take this out and keep aside.
• Add 1 cup water to the pan and add sugar to it and heat it.
• Keep a plate greased well with ghee ready.
• Meanwhile melt the ghee in another stove and keep it ready.
• Keep stirring the sugar syrup until you get a single thread consistency.
• Now slowly start adding a little quantity of besan.
• Stir well followed by little ghee and make everything mixes well.
• Keep doing this until all of besan is over.
• You wills till have ghee left. Slowly add this little by little until it is over constantly stirring the mixture.
• All along the flame should be medium or sim.
• Once you start seeing a porous formation and the mysore pak starts leaving the pan, turn off flame.
• Pour this mixture into the greased plate and shake the plate well so that the mixture spreads evenly.
• Let this cool for a few minutes.
• With the help of a greased knife, cut diamond shaped pieces or rectangular pieces of mysore pak.
• Serve hot or cold.

PS : as soon as you see the porous formation switch off flame and pour immediately else, you will get mysore that is very hard.

Arisi Upma

Ingredients Required:

• Raw Rice : 2 cups
• Thuvar dhal : 3 tbsp
• Jeera or Cumin seeds : 1 tsp
• Black pepper : 1tsp
• Coconut grated : 2 tbsp
• Green Chillies : 2
• Ginger grated : 1/4 inch
• Water: 3 cups
• Mustard seeds : 1 tsp
• Udad dhal : 1tsp
• Curry leaves : A few
• Asafoetida : Just a pinch
• Salt : Acc to taste
• Oil : 2tbsp
  

Cooking Method:

• Grind Rice, cumin seeds , pepper, thuvar dhal like rava consistency.
• Heat up oil in a nice heavy bottomed pan , add mustard seeds, udad dal, curry leaves , asafoetida and red chilly(1 if required)
• After this add 3 full cups of water to the pan.
• Bring the water to boil
• Add the ground mixture to this with continous stirring.
• Add salt to taste.
• Simmer the flame to medium.
• Close the pan with a nice lid.Dissolve the dry paste in the water.
• Open the lid and stir again. See if the rice rava has cooked well.
• Add grated coconut and a little coconut oil (1tsp)
• Remove from flame.
• Serve hot with sambar or chutney or Jaggery.