Mysore pack is a very sweet dish prepared in almost all the households in Kasargod and in Karnataka. My dad is very much found of it:)
Ingredients: Bengal Gram powder-1 cup Ghee-1 cup Sugar-2 cup Water -1/2 cup cardamom powder- for taste Preparation: Mix the flour with a little ghee and keep aside. Heat the sugar in water till reaches a ball consistency. Then slowly add the flour stirring continuously. Add cardamom powder. While mixing flour make sure that that no lumps are formed.When it mixes well slowly add remaining ghee and stir continuously and cook till the ghee separates from the mixture. Spread out on a greased plate. When firm cut the mysore pak into squares.
salt to taste soak rice in water for four hours then drain it and grind it to make a fine powder. Or once can also use rava powder. Roast the rava powder for four to five minutes. Stir it well and keep aside till it become cool. Mix salt with water and then sprinkle this water to the powdered rice, just to make it wet. Put a little bit of grated coconut in the `Puttukutty’ and then put rice powder till half then add another layer of grated coconut. This should be done till the top. Close the lid and steam it two to three minutes in cooker.
For kadala curry (Black channa masala)
Ingredients:
Black chickpeas/channa/kadala - 1 cup
Coconut - 1/2 cup
Turmeric - a pinch
Salt to taste
For roasting
Onion - 1 medium
Coriander seeds - 1 tablespoon
Red chillies - 3
Cinnamon - 1 inch piece
Cloves - 3
Oil - 2 table spoon
To Season
Oil-1 table spoon
Mustard seeds-1 tea spoon
Curry leaves to garnish
Preparation:
Wash and soak the channa overnight. Cook the channa adding turmeric powder . Roast coriander seeds, red chillies, cinnamon and cloves till you can smell them and the coriander seeds start browning. Remove the roasted spices and add sliced onion in the same pan and fry till light brown. Grind the roasted ingredients, sauteed onion and coconut to a smooth paste adding necessary water to the mixture. Boil the already cooked channa adding salt. Add the already prepared paste and stir well for sometime. Season it with mustard seeds and garnish with curry leaves.
Those who would like to try something different can try this dish . Its very easy to prepare as one need just 10 to 15 minutes to prepare the `saru' .
Ingredients:
Tomatoes(ripe)-4
Green chillies or black Pepper-5 Onion-2 sambar powder - 1 tea spoon
Mustard 1/2 tea spoon
Asafoetida (hingu) a pinch Coriander leaves 3-4 strands Oil or ghee- 1/2 tea spoon
Curry leaves 1
Salt for taste
Method: Heat oil or ghee and add mustard and jeera. When they start spluttering, add curry leaves, slitted green chillies and asafoetida. Fry for sometime. Add four cups of water , sliced onions and tomatoes cut into big cubes. Cover and cook till tomatoes become soft. Add salt and sambar powder. Cook for three minutes. Garnish with coriander leaves and serve hot with rice.
Ingredients Fish - 1/2 Kg (Any good fish) Red Chilli Powder - 5 tea spoons Turmeric Powder - 2 pinch Coriander powder - 2 pinch Rice powder-To cover the fish Salt-Taste Oil to fry Preparation: Clean and drain the fish properly. If it is a full flat fish, then slice into pieces. Mix chilli powder, turmeric powder, coriander powder , salt adding few teaspoons of water to make a thick and smooth paste. Apply this mix on both sides of the fish slices as a very thin layer and keep aside for around one hour Apply rice powder on both sides of the fish pieces and then deep fry the fish pieces on either side until golden brown. Drain the oil.
A silent monk who would like to live in her lovenest. But being a budding journo and a human being i feel i must express what i feel and experience in day to-day lives
Mysore pack is a very sweet dish prepared in almost all the households in Kasargod and in Karnataka. My dad is very much found of it:)
