Mysorepak

Ingredients:

1 cup gram flour

11/2 cup sugar

11/2 cup ghee

1/2 cup water

1.first take heavy bottom vessel and add gram flour. Dry roast it till the nice aroma comes  by stirring constantly. Keep it aside. 

2. Now take cooker or any other heavy bottom vessel and add water .heat it on medium flame.when it is boiling add sugar and cook till it becomes sticky. Mean while heat ghee in a low flame.(heat it through out the making of mysorepak...always add hot ghee while preparing mysore pak)Now add 2 spoons of ghee.

3. Now add gram flour to sugar syrup through a filtered net so that no lumps will be formed.stir it continuosly making sure that there are no lumps formed.

4.Now add some more ghee and Continue the stirring on high flame to lowflame.Do it till it becomes spongy and little bit light golden brown.

5.Take a steel plate and apply ghee to it so that the mysorepak dont stick to it. Pour the entire mixture in to it .

6.Take a knife and apply ghee to it so that cutting the mysorepak makes easier. Cut the mysore pak in desired shape while it is still hot.

Tip: To give a proffesional look to your mysorepak,have chilled water ready to sprinkle on mysorepak after tranferring it in to the plate before cutting. so that holes will be formed.

Mamidikaya Pulihora (Mango Rice)

Ingredients:

3 cups cooked white rice

2  cups grated raw green mango 

For tempering:

2 tbsp oil

1 tsp mustard seeds

1/2 tbsp channa dal

1 tbsp split black gram dal

2 dry red chillies

6 green chillies(slit vertically)

11/2 tsp grated ginger

2 tbsps peanuts

5 tbsps broken cashewnuts 

pinch  asafoetida

1/2 tsp turmeric pwd

15 curry leaves

salt to taste

1. Heat oil in a  vessel and add the mustard seeds. Once they pop, add the channa dal ,black gram dal,peanuts and cashews and fry them till golden brown. 

2. add the red chillis, green chillis, grated ginger, curry leaves, ginger, turmeric pwd and asafoetida. fry  them for a minute.

3.Add the grated mango and  fry it for a  5  mts on medium flame. 

4. Spread the cooked white rice on a wide vessel and add required salt .

5. Now add the tempering and mix it carefully. 

6.Garnish it with coriander leaves.