Sunday, May 26, 2013

Mango Lemonade and a Break!!




INGREDIENTS:

Mango puree -1 from large mango
Lemon - 1
Sugar - 1/4 cup
Water - 1 and 1/2 cup
Mint leaves(opt)

METHOD:
  1. Stir sugar in water until it is dissolved
  2. Add lemon juice and mango puree to the sugar syrup and stir well.Garnish with mint leaves if desired and serve cold.Enjoy!!


Wanna see how a sweet and sour duck looks like??Scroll below....;)

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Friday, May 24, 2013

Mysore Pak



Mysore pak is a sweet made just from three main ingredients but the outcome is always heavenly.I always wanted to know the sweet history as to how it got its name,who created this name and recipe and here is what i found.
"Legend is that Mysore pak was first created in the kitchens of the Mysore Palace by a palace cook named Kakasura Madappa out of the above ingredients. The cook at the Mysore Palace kitchen simply made a concoction of besan, ghee and sugar. The sweet that was formed delighted the royalties so much that it became a "Royal Sweet". When asked its name, Madappa obviously didn't have its name, so he simply called it the ‘Mysore pak’, a delicacy from the Mysore Palace. The king relished the sweet so much that he got Madappa to set up shop outside the palace grounds so that it could be made available to common people"(SOURCE:https://en.wikipedia.org/wiki/Mysore_pak)
Story time is over queens and kings,Let's head over to the royal recipe...

SWEET WARNING:Dont forget your workout!!:)

Makes around 18 - 22 pieces
INGREDIENTS:
Besan/Chickpea flour - 2 cup
Ghee - 2 cup + 2 tsp
Oil - 2 Tbsp

For Sugar syrup:
Sugar - 2 cup
Water - as needed to immerse the sugar

METHOD:
  1. Sieve the besan to avoid lumps.Heat 1 tsp of ghee in a pan and roast the flour till its raw smell goes off .


2.Sieve the flour again.Melt ghee and add it to the roasted flour.Add 2 Tbsp of hot oil to it and mix well.


3.Heat a pan,add sugar and enough water to immerse the sugar.Let the sugar syrup reach single thread consistency.Once it reaches,add the besan-ghee mixture to the sugar syrup and keep stirring.


4.Keep the heat in medium and stir till the mixture gets thick and starts leaving the edges.Once done,pour it over a tray greased with a tsp of ghee.Let it cool for a few minutes.Cut them into rectangle shapes.Enjoy!!


SCRIBBLED NOTES:
  • Roasting the flour and single thread consistency is important.