I used to watch making Mysore pak by the cooks coming for marriage functions etc. They will come the previous day itself and will make sweets like Laddu, Mysore pak etc. It was very interesting to watch them doing, but I thought its not easy for us. My mother used to make Laddu but I never saw her making Mysore pak.
Anyway I tried it before but it turned out to a besan burfi!!
 This time it came out better than last time, anyway not like a professional style!!
Anyway I'm confident I can make even better next time, and I'll update the photos then:)






Ingredients: 

Besan                        : 1/2 cup
Sugar                        : one and a half cup
Ghee                         : 3/4 cup
Oil                            : 1/4 cup




Method:

Take besan in a broad vessel. Add 2 tablespoons of hot oil to this and mix well, seive it.
Take a tray and grease it with ghee, keep aside.




    In a pan put sugar add a little water to cover the sugar and boil it.




  In another pan heat ghee and oil together.

  Boil sugar till 1 string consistency, reduce the flame in this stage.



Add the besan to this syrup little by little stirring constantly. Now we can add the hot ghee /oil mixture to this little by little.



Whenever you add ghee froth will be coming, stir it well. Continue the process with the ghee until the mixture completely leaves the sides of the pan.


Remove from the fire and slowly pour it in the greased  tray. Wait till it become warm and cut in into the desired shape .

       
After cooling keep it in an airtight container.

പരുപ്പു രസം


Ingredients:



Cooked tur dal            : 2tbsp
Tomato                        : 1
Tamarind                     : 1 small lemon size
Rasam powder            : 1tsp
Turmeric pdr               : 1/4 tsp
Salt to taste
Coriander leaves         : 1tbsp chopped

For seasoning:

Mustard seeds             : 1tsp
Cumin seeds                : a pinch
Red chilli                     : 1 break into 2
Ghee                            :1tsp
Garlic flakes                :2 or 3

Method:

Soak tamarind in 1 cup  of water for 30 mins and extract the juice from that.
When you cook tur dal for sambhar just remove 2 tablespoons of dal and keep aside.
Boil tamarind juice with salt, 1tsp of rasam powder ,turmeric pdr and 1 chopped tomato for 2 or 3 mins till the raw smell of tamarind goes.
Reduce the flame and  add the mashed tur dal. When it starts boiling froth will come on the top, switch off the stove.



Heat a tsp of ghee in a pan and add mustard seeds. When it pops add broken chilli and cumin seeds, finally add the garlic flakes till it changes the colour. Add this to the rasam. Garnish with chopped coriander leaves.




 

I'm not familiar with rasam powder, I used to buy from market or either use chilli pdr, coriander pdr pepper and jeera separately. Now I just roasted all these together and worked out well.



Ingredients:
        
Red chillies                : 20nos
Coriander seeds         : 1/2cup
Peppercorns               :1/4 cup
Cumin seeds              : 1/4cup
Asafoetida                 :1"pc
Chana dal                  :1/4cup
Tur dal                       :1/4 cup



Method:

Dry roast all the ingredients except asafoetida till the dals become light brown in colour. Remove from fire, let it cool. You must add the cumin seeds at the final stage only.



Take a teaspoon of oil and add asafoetida and fry this. You can also use asafoetida powder. In that case no need to roast or fry it. You can directly add this to the rasam.
Dry grind all this together to a fine powder.
Store it in an airtight container.

Ingredients:

Chicken drumsticks  : 3pcs
Chilli pdr                  : 1tbsp
Coriander pdr           : 1tsp
Turmeric pdr            : 1/4tsp
Pepper pdr                :1tsp
Cinnamon                 : 1/2"pc
Cloves                       : 4pcs
Onion                        : 2nos
Tomatoes                  : 2nos
Ginger garlic paste   : 1tbsp
Salt to taste
Coriander leaves      : 1tbsp chopped
Oil                            : 4 tbsp

Method:

Remove skin and  wash chicken pcs thoroughly.
Chop onion into thin slices and keep aside.
In a non stick kadai heat 1 tbsp of oil, reduce flame and add chilli pdr, coriander pdr, turmeric pdr and salt and stir it quickly for 5 seconds and add chicken pcs to this and saute.
keep it in slow fire as the masala powders will burn quickly. Stir  till it changes the colour and remove from fire.




In another kadai heat the remaining oil and add the cinnamon stick and cloves. Then add the ginger garlic paste and saute it for a few seconds. Now add the sliced onion and saute till it changes colour. then add the tomato pieces and saute for 2 mins and add the chicken to this and then add very little water to this and cover the vessel and cook it in a slow fire. When the chicken becomes tender open the lid and add salt, if needed to the masala.
Keep it in slow fire for some more time till the masala covered the chicken well. Sprinkle pepper pdr over this.
Transfer to a serving bowl and add chopped coriander leaves.  A good combination to chappathis, parotta and steamed rice!!

നാരങ്ങ രസം

This is very simple to make and  very tasty . It goes well with hot steamed rice.  Since lemon is used, tamarind is  not needed in this recipe. 

Ingredients:

Toor dal                       : 1/4 cup
Tomato                        : 1
Green chillies              : 2 
Ginger                         : 1/4" pc
Turmeric pdr                : 1/4 tsp
Lemon                         : 1
Salt to taste
Coriander leaves
 chopped                     : 2 tbsp
Mustarrd seeds           : 1 tsp
Cumin seeds               : 1/4 tsp
Ghee                           : 1 tbsp





Method

Cook the dal in a pressure cooker adding 1 cup of water and keep aside.
Chop  the tomato and slit green chillies lengthwise and keep aside.




Take little ghee and add chopped tomato and green chillies. Add crushed ginger to this and saute for 2 min. Then mash the cooked dal slightly and add this. Add turmeric pdr, salt and 2 more cups f water, let it boil. When the froth starts coming on the top add chopped coriander leaves and remove from flame.



Heat  the balance ghee in a kadai  and  add mustard seeds, when it splutters add cumin seeds and pour this to the rasam.
Take out the juice from the lemon and add this to the rasam. Adjust the lemon juice for your taste. Delicious lemon rasam is ready!!