Sunday, May 26, 2013

Mango Lemonade and a Break!!



A vacation is what you take when you can no longer take what you've been taking"- Earl wilson
So true and so I am going on a vacation to India!!:) At last I can sit,relax and enjoy the warmth of  food prepared by my family and friends...:) Hooray!!

And to all my friends though things may be quite for a while around this space,do keep the liveliness around!! :-) 

Source: Kurryleaves
INGREDIENTS:

Mango puree -1 from large mango
Lemon juice - from 2 lemons
Sugar - 1/2 cup
Cold water - 3 1/2 cups 
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.


Thursday, May 23, 2013

Chocolate Banana Bread/Cake

It was a lazy summer evening,i sat in my patio flipping through some food magazines,this recipe caught my eyes and the next minute,I wore my food bloggers hat and started my journey of cooking and clicking :)Here goes the recipe....



INGREDIENTS:

All purpose flour- 2 cups
Sugar - 1 1/4 cup
Banana - 2 medium
Butter,softened - 1/2 cup
Buttermilk - 1/4 cup
Baking powder -1 tsp
Baking soda - 3/4 tsp
Salt - 1/2 tsp
Eggs - 2
Walnuts - 1/4 cup
Semi sweet chocolate chips - 1/4 cup + 2 Tbsp

MATERIALS REQUIRED:
Parchment paper
Baking pan -  9 in .x 5-in

METHOD:
  1. In a bowl,mix flour,baking powder,baking soda and salt.


2.In another bowl,whisk sugar and melted butter until it is creamy then add eggs,mashed bananas,buttermilk and vanilla.Whisk them well and add it to the flour mixture.


3.Add the walnuts and fold them lightly.


4.Then add the chocolate chips  and fold them again.


5.Pour this mixture into baking pan lined with parchment paper and bake at 350 deg for 60-65 minutes or until a toothpick inserted in center comes out clean.Cool it in a wire rack for 10 minutes before removing the parchment paper.Enjoy!!