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Showing posts with label KADALAI MAAV/BESAN RECIPES. Show all posts
Showing posts with label KADALAI MAAV/BESAN RECIPES. Show all posts

Tuesday, October 25, 2011

Mysore Pak | Melt in Mouth | Diwali Sweet Recipe!

Hope all are geared for the Diwali celebrations, heres my first sweet recipe after the savouries posted here, you can choose from Omapodi/Sev, Ribbon/Thattu Pakoda, Kara Boondi and Mullu Murukku.(click on the name for recipe). Yes, Diwali spree has started in my place a week back. This is my father in laws recipe and hes the mentor to me today to prepare this with perfection. Thanks Dad for teaching me:-)

Wish you and your family a very Happy and Safe Diwali. With gleam of Diyas, and the Echo of the Chants ; May Happiness & Contentment fill your life,Let's celebrate the auspicious day of Diwali with fun and frolic ; May this bright day bring Bountiful Bliss and Joy in your life…………


Ingredients
Kadalai Maav/Besan/Chickpea Flour - 1 cup
Sugar - 2 and 1/2 cups
Ghee - 2 and 1/2 cups (Melted and warm)
Water just to cover sugar


 
Preparation Method
Heat a kadai and dry fry kadalai maav till you get good aroma and raw smell is gone. Do not burn it. 
In a double boiler, melt ghee and keep in low flame to keep ghee hot and warm.
Grease a tray or plate with ghee.
In a heavy bottom kadai, add sugar and water. Let it dissolve and keep stirring till it forms 1 string. Slowly keep checking by your fingers. Reduce flame to low.
Add the kadalai maav slowly and stir by whisk and without forming lumps.
Now increase the flame, it will start to become frothy and bubbling.
(you cannot move your eyes and hand anywhere, keep stirring slowly)
When it becomes thick, add 1/2 cup melted ghee and keep mixing.
Keep stirring well then after few minutes again add 1/2 cup ghee and mix well.
When it becomes thick, frothy and doesnot stick to kadai, add last 1/2 cup ghee. Stir once. Pour in the greased tray. Press lightly by a cup evenly.
Allow it to cool for sometime, then take a greased sharp knife and cut to desired shape.
Let it cool completely, again take knife and cut on the same prints firmly.
Slowly remove the peices and store in airtight container.

Mysore Pak melt in mouth is ready.

My upcoming posts will be Thattai, Mixture, Krishna Sweets Mysore Pak..stay tuned here @ Sara's Corner.
Again wishing all my Sara's Corner readers a Happy and Safe Deepavali!

Cheers,
Saraswathi

Wednesday, April 27, 2011

Instant Dhokla/Steamed Savoury Cake and Award!!!

My Eggless Chocolate Cake won the Best Cake Recipe in Crazy for Cake Event hosted by Priya Mahadevan. Thanks Anitha for choosing my recipe from so many entries and its a big surprise. Thanks Priya for hosting such a wonderful event and for the award. I feel very happy and it motivates to bake frequently. You guys have made my day:-)



My Dad asked me to prepare Dhokla since the time he came here, I somehow couldnot do. Today prepared for evening snack as they are leaving back to India. This time it came out perfect.

Dhokla is a popular Gujarathi dish. Its very delicious and tastes like savoury cake.


Ingredients
For Dhokla
Kadalai Maav/Besan - 2 cups
Thair/Plain curds/Yogurt - 2 cups
Manjal/Turmeric powder - 1/4 tspn
Eno fruit salt - 1/2 tablespoon
Water as required
Salt as required



For Seasoning
Oil - 3 tspns
Mustard - 1/2 tspn
Hing/Asafotida - 1/4 tspn
Green Chilli -2 nos
Grated coconut - 2 -3tspns
Chopped coriander - 2tspns


Preparation Method
In  a vessel, add Kadalai maav/besan, curds, water, salt, turmeric and mix well with a help of a karandi/laddle or whisk to dosa batter consistency.
Finally add Eno salt and mix. Leave it.
In a pressure cooker, fill little water.
Grease a flat vessel with oil. Transfer the batter.
Steam it for 10-15 mins without whistle.
Season it with the above ingredients except grated coconut and coriander.
Pour it and allow it to cool and cut into desired shapes.

Serve with Green chutney with the seasonings on top.

Delicious Dhokla/Steamed Savoury Cake is ready to serve. Serve with Green Chutney or as it is.

Anitha and Priya this is for you:-)
Notes -You can also use Idli plate and steam like idlis.

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