Mysore Pak

Mysore pak a South Indian delicacy was first created in the kitchens of the mysore palace by a palace cook. It tops the list when you think of south indian sweets. Its easy to make once you get the feel of how to make it.
Ingredients
Besan - 1 cup ( This gives you around 10 pieces)
Water - Half cup
Sugar - 2 cups
Ghee - 1 cup
Oil - Half cup
Method
First pour a little of the ghee and fry the besan well until the raw smell goes off. You can sieve the besan after frying so that you can avoid lumps in the Mysore pak.
Now make the sugar syrup by mixing the sugar and water together. It has to reach the single string consistency. Otherwise you can test the syrup for readiness by pouring a little of this syrup into water. If the syrup dissolves in water and you can make a ball out of this thats the right time to mix the besan.
You have to heat the ghee simultaneously while making this. You can also add some oil to the ghee and keep it hot
Now add the besan slowly and start mixing it. Its time to add the hot ghee and oil to this mixture slowly. Add them little by little in different intervals.
Keep stirring it continously . The mixture would start giving out bubbles and it would reach a consistency where it doesn't stick with the pan any more. Now pour this into a plate smeared with ghee and cut it when it is moderately hot and allow it to cool. When it is cooled you can cut them into pieces.

Beetroot Pulao

Beetroot one of nature's gift is packed with sodium, potassium, phosphorus, calcium, iodine, iron, copper, Vitamins B1, B2, B3, B6 and C. It is also a natural blood purifier. Infact it tastes really good when it is eaten in the form of pulao. Here comes my version of beetroot pulao where we cook beets with some Indian spices!!!

Ingredients
Beetroot grated - 1
Basmati rice - 1 cup
Onion - 1
Tomato - 1
Garlic pods - 4
Chillies - 3
Cilantro - Half a cup
Cloves - 2
Bay leaf - 3
Anise - 2
Oil as required

Soak the basmati rice in water for half an hour. Now add a little oil and fry it until it becomes dry.
Fry the garlic, half the onion and half the tomato and keep it aside. Now add the chillies to this and grind it.
Now fry the spices with the half cut onion and tomato well. Now add the ground mixture and fry it well. Now add the grated beets and mix it well.
Add the basmati rice and required amount of salt .
Add 2 cups of water and mix the ingredients well. Now add cilantro and cook it closed for about 20 mins. I usually keep the gas at low.
When you see that the rice is cooked turn it off and leave it for another 30 mins. Now Beetroot pulao is ready!

Pudina/Mint Thogayal

For centuries, Mint has been enjoyed for its wonderful aroma, its great taste, and its healing power.Mint has a special flavor that adds great taste wherever you add it.Mint is well known for its ability to sooth the digestive tract and reduce the severity and length of stomach aches.Thogayal/Chutney made out of this tastes great when mixed with hot rice. Its an easy recipe to make and stays good even if refrigerated.

Ingredients
Mint - 1 Bunch
Coconut - Half a cup
Urad dal - 3 table spoons
Red chillies - 3
Asafoetida - A pinch
Tamarind paste - 1 tea spoon
Salt as required
Oil - 3 table spoons
Method
Pour 2 table spoons of oil and fry the urad dal, red chillies ,coconut and keep it aside.Add asafoetida to this.
Again pour 1 table spoon of oil and fry the mint for a while till the mint get shrinked into half.
Allow this to cool . Now add the tamamrind paste and salt to this mixture and grind it coarsely.

Raw Plantain/Vazhaikai Podimas

This is one of the favorite curries that my mom makes. Raw plantain is a vegetable that many might like after potato. Its easy to make and gets cooked fast. It goes well with any kind of gravy. Here comes my(My mom's) way of doing this tasty south indian curry.

Ingredients

Raw plantain - 3

Salt

Roast and Grind

Coconut - Half a cup

Urad Dal - 3 Table spoons ( I like to use more Urad dal)

Red Chillies - 3 ( You can add more if you like it spicier)

Hing - Half tea spoon

For the tadka

Oil - 2 table spoons

Mustard seeds - 1 tea spoon

Curry leaves - 4-5

Preparation time - 20 mins

Method

Fry the red chillies, urad dal in 1 table spoon of oil . After you switch off the heat add coconut and fry it. Dont forget to add hing. Allow this to cool and grind it coarsely.

In the mean while cook the Plantain (Cut into cubes or grated) with little water. I like to cook it this way. Don't overcook it.

Now do the tadka with the specified ingredients. Add the cooked plantain and saute it for a while. Now add the ground mixture and give a stir. Add required salt and mix it well.

If you would like to add lemon juice to this you can do it.

Plantain podimas is ready!!!!