Sree Krishna Sweets Mysore Pa - My 200 th Post

  Happy to share with u my moment of joy.This is my 200 th post.Wanted to prepare some sweet for this joyous moment.So I prepared this mouth watering Mysore pak.Plz friends,take some sweet from my platter.I take this precious moment to thank all my friends and fellow bloggers for giving me their endless support.
  The original "Krishna Sweets " recipe calls for  besan: Sugar : Ghee in the ratio 1:3:3.But to reduce the calorie value,I have took 1 cup besan,21/2 cups sugar and 2 1/4 cup ghee + 1/4 cup oil.Addition of oil,has not altered the taste.If u want to have only ghee,then go ahead and have 2 1/2 cups of ghee.The sweet has to be mixed thoroughly and continuously till the end,if not u will not be able to get a super soft ,melt in the mouth type of mysore pa.This is yet another easy and tasty sweet.Rohith and H thoroughly enjoyed the sweet.It vanished in hours.So gal,give it a try ,u will love it.Will update the step wise pictures later.Cannot take ,as I  was busy mixing.

Ingredients:
1.Besan Flour                 -          1 cup
2.Sugar                           -           2 1/2 cups
3.Ghee                            -           2 1/4 cup
4.Oil                               -           1/4 cup
5.Water                           -           1/2 cup

Method:
* Take a pan, dry roast the besan flour,untill nice aroma comes out.Keep it aside.
* Mix the besan with oil and keep it aside.We have mixed the oil,to avoid lumps while mixing.
* Now in the same pan,add sugar and water.
* Let it come to a boil.Now the sugar syrup will start bubbling.
* Take a small pinch and expand the syrup.It should form a single thread.
* This is the right consistancy.
* Slowly add the  besan .Mix it while adding.
* From here onwards,dont stop mixing.Your hands shud be working till the end. I know its the toughest part.But the outcome is so perfect .
* Mean while heat the ghee ,slowly pour  it to the mixture.
* The mixture will start gulping the ghee and at one part of time,the mixture will start curdle like a thick halwa.Make sure it is thick enough ,by taking a pinch out and try to roll it like a small ball.It shud form a ball.This is the right consistancy.
* Pour the mixture in a greased pan and let it cool completely for 20 minutes.Then cut them into ur desired shapes and store them in a dry container.

 Note:

While adding the ghee,it should be hot.This will make the mysore pak a little softer.At any point of time ,dont leave ur hand from mixing .Since this is the first time,I used 80 gm cup to measure the ingredient.I got 12- 15 pieces.If u r using standard 240 gm cup,then u will get more pieces.

Updated note:

By mixing the oil to the besan,we need not want to mix the besan continously.We can have some rest ,because now its easy to mix well.

My 150 th Post - Coconut Macroons / Thengai biscuit

 I am happy to post my 150 th post today.I wud thank all my friends and fellow bloggers for  bringing me ,this joyfull moment.Celebrating this occasion with coconut macroons or thengai biscuit.
 Coconut macroons or biscuits are my favourite.We used to buy it in a small petty shop next to our school.I remember ,it will cost 50 paise .I wud bag around 1 rupee ,some how and buy it.It will not be a same menu ,one day this,one day 'then mittai',elandham pazham,a slice of mango and it goes on and on.Will munch these and walk back to home .Hmm I was surprised ,when saras gave me home made macroons.I was mesmerised by the taste and prepard it asap.This is her recipe ,which I altered a bit.

Ingredients:
1.Condensed milk            -         1 cup
2.Sweetend coconut fakes-         2 1/2 cups
3.All purpose flour           -         1/2 cup
4.Milk                               -         1/4 cup
5.Rice flour                       -         1 tsp
6.Baking soda                   -          a pinch
7.Salt                                 -         a pinch

Method:
* Take a big bowl,add condensed milk and milk,whisk it well.
* Now slowly fold in all purpose flour,rice flour,baking soda,salt and mix well ,without any lumps.
* Sprinke the coconut flakes and mix well.

* Now take a greased cookie sheet and drop the mixture using a laddle or karandi as shown.
* Pre heat the oven for 400 degrees and pace it .
* Cook till it becomes golden brown or for 12 - 15 mins
* Cool completely on a wire rack and serve.
My son love to have it with choco chips.So topped the second batch with choco chips..The original recipe called for rava,since i didnt have rava,used rice flour for crispness.

Recipe Courtesy : Saras Kitchen

Note:
Dont worry ,if u see that the bottom of the biscuit starts brown unlike the top.When u cool it it becomes crisp automaticaly.If u dont have wire rack for cooling,just use the rack in ur oven for cooling the macroons.
Sending this to Aipi and Priya's Bookmarked Recipes

My 100 th Post -- Jangri

I am now posting my 100 th post.I am grateful to all my friends,fellow bloggers and well wishers, who encouraged me by posting comments,suggestions.To celebrate that, I did Jangri today.Its my favourite and used to wonder how its made.in my childhood.Vah Chef gave a detailed description of making it.With so many preparations and hurdles, it came out really well.I dedicate this to my husband Ramesh ( My Best Critic,Guide) and my cute kid.Here goes the recipe.
 

Ingredients:

For Batter:
1.Urad dal                         -      1 cup
2.Rice flour                      -       1 tbsp
3.Orange color                 -       1/4 tsp
4.Salt                                 -      1/4 tsp

For Syrup:
1.Sugar                              -        1 1/2 cups
2.Water                             -        1/2 cup ( or till it covers the sugar)
3.Vinegar                          -         1/2 tbsp
4.Rose water                    -          4 drops
5,orange color                  -          a pinch


Method :

Batter :
* Soak urad dal over night and grind it to a smooth batter,adding little water.
* Add salt and orange color into the jar and grind it again, this makes the color to mix uniformly.
* When u take the batter in ur spoon and drop it, it shud drop like a thread.
This is the right consistancy.If u feel that the batter is thin, then u can add more rice flour to make it thicker.
* Take a zip loc bag,pierce a hole in the centre using a hot pin.( I cudnt get any , so used a board pin).The hole can be,  little big.U can check the size of the hole by practising jangri in a plate.If u feel it is bit small, then u can make it bigger using the same pin.
* Now fill the batter into the bag and keep it ready.

Syrup:
* Take a bowl and add sugar.Cover it with enough water and bring it to a 1 string consistancy.
Dilute vinegar with a tbsp of water and keep it ready.
When u reach this consistancy, switch off the stove and add vinegar concentrate immediately.This will stop the syrup from becoming crystal.Now add rose water,a pinch of orange color and keep it aside.

Process:
* Take a plate and practice drawing jangris.U can draw any shape- which u r comfortable.
* Now heat oil in a pan and draw jangris into it as shown.Make sure oil is medium heat.If it is very hot, then ur jangris will cook faster and become brittle.If ur oil is of less heat, then ur jangris will absorb oil.
 

* Flip the jangris to the other side and cook till it is rigid or till the bubbles stop.I used a chop stick to remove jangris from the pan, u can also use vadai kambi.
* Immediately dip jangris into the syrup and let it absorb the syrup.Flip it over and remove it within 1 minute.If u leave it more time, then ur jangris will become soggy.

Let the jangris rest in a plate for another half an hour and store it in a air tight container.I got around 40 plus jangris .It depends on the size of jangri and the size of the hole in ur bag.I made medium size.

Notes:
* I used India bought urad dal- it gives more jangris, than the one we get here.
* I used mixie to grind the batter, still i got soft fluffy jangris, may be because of gud urad dal.
* U can use lemon juice instead of vinegar.
* Remove all ur bangles,rings as it may become hot and hurt u when u prepare jangris directly into the pan.
* Keep one more ziploc bag with hole ready.Bcoz if ur bag gets heated and pours out, then u can change the bag.
* Grind batter smooth and fluffy.
* Adding of rice flour makes ur jangris, slightly crispy.

Dont get panick at any time,We can manage well.Happy cooking.......

I am sending this to Aipi's Book marked Recipes

My 50 th Post -Mutton Biriyani

I am happy to present you my 50 th posting.I wud remember all my friends in this auspicious occasion. Because, without them this blog wud not be possible. And ofcourse, the biggest critic  my husband - who makes me think, for different  varieties.This Mutton Biriyani is dedicated to my husband Ramesh.This biriyani recipe is from one of my friends.I was inspired by her biriyani.Give it a try u will love it.Lets get into the recipe.


Mutton Biriyani with Egg dressing


Ingredients:
1.Mutton                                  -    1 pound
1 (a).Basmati rice                   -     21/2 cups
2.Onion                                   -     1( big)
3.Tomatoes                             -      2 (medium)
4.Green chillies                      -      5
5.Ginger garlic paste              -     1 tbsp
6.Chilli pwdr                          -     1 tbsp
7.Whole garam masalas
8.Mint leaves                          -     1 cup
9.Orange color                        -   1 tsp ( optional)
10.Ghee & oil                         -   1/4 cup each
Method:
* Chop the onion,tomatoes and slit the green chillies.
* In a pressure cooker, cook the mutton with chilli pwdr , turmeric pwdr and 4 cups of water for two whistles.
* separate the mutton from its stock and keep it aside as shown in the figure.
* Wash the basmat rice and soak it for 15 mins. In a pan fry it with a spoon of ghee ( shown in pic).



Chopped onions,tomatoes,green chillies,fried rice,mutton and mutton stock.

 *  In a pressure cooker , add ghee, oil and splutter with whole garam masalas.( Cloves,Cinnamon sticks,Bay leaves and Fennel seeds)
* Saute the onion and green chillies until it oozes out oil.
* Add Tomatoes and sprinkle some salt.
* When the tomato gets disintergrated, add the mutton pieces and giv it a stir.



Adding mutton to the gravy.

 * Now add the ginger garlic paste and saute it.
* Make sure that there is no water content in the mixture.
* Now measure the mutton stock, it wud be 5 cups.( 1 cup extra-Bcoz mutton wud ooze out water)
* Add the mutton stock to the mixture and giv it a stir.Adjust salt to taste.
* Add the orange color by dissolving it in a tsp of water.Add mint leaves.



Time to add the rice......

  * bring the water to a boil and slowly add the fried basmati rice.Cook for 1 whistle and put it in Dhum for 15 mins in low flame and transfer immediately to another container. So  the rice will not be sticking together.
* Serve hot with baghara baingan and raitha.




 Mutton biriyani,Baghara baingan ,raitha and mutton soup!!!!!!!


Note:
For 1 cup of rice, we can add 2 green chillies and same for the mutton stock.Check out my next post for baghara baingan.


Briyani