Mysore Rasam

A delicious rasam variant popular in Karnataka, as is obvious from the name. What differentiates it from the staple rasam of Tamil Nadu is the typical use of coriander seed, red chillies and just the right touch of pepper, asafoetida and chana dal. If made with little less arahar dal, this can be served as a soup as well.

MYSORE RASAM

Ingredients :

Red chillies - 2 medium
Jeera - 1 tsp
Dhaniya seeds - 2 tsps
Tamarind (Imli) - 1 lemon size ball
Chana dal (Bengal gram) - 1 tsp
Arahar dal (split red gram) - 1/4 cup
Pepper corns - 3/4 tsp
Salt to taste
Hing (asafoetida powder) - 1/4 tsp
Curry and coriander leaves

Method :

1. Lightly fry all ingredients except tamarind, arahar dal, salt and the leaves in a pan, for about 2-3 minutes, just to make them moisture-free.

2. Let cool and dry grind a mixer.

3. Cook arahar dal separately in a cooker.

4. Soak tamarind in warm water for about 5 minutes. Now squeeze out as much extract as possible adding more water after each extraction.

5. Pour this extract in a vessel, add salt to taste, hing and curry leaves. Let boil till raw smell leaves the imli extract.

6. Add the cooked arahar dal followed by the ground powder.

7. Adjust taste by adding more water so the rasam tastes spicy enough, add salt if required.

8. Garnish with coriander leaves and season with mustard seeds fried in 1/2 tsp ghee.

Apple Pudding

Let's start on a sweet note........

Who doesn't like an apple pudding (well maybe some don't, but let's not go there!!!) The combination of apples cooked in brown sugar with a dash of cinnamon is simply sinful. Add to that, soft custard and yumm...Without much ado, let's delve into the recipe!!

APPLE - CUSTARD PUDDING

Ingredients :

Apples - 3
Brown Sugar - 1/2 cup

Milk Burfi/Cake

 This is a simple and mouth-watering burfi that my mother has been preparing for every Diwali till date. Here how it is made :

MILK BURFI

Ingredients :

Besan (gram/chickpea flour) - 1 cup
Milk powder - 1/2 cup
Sugar - 2.5 cups
Ghee (Clarified Butter) - 1.5 cups
Water - 1 cup

Method :

1. Heat ghee lightly in a pan. Remove from fire.

2. Now add the gram flour (besan) and stir well ensuring no lumps are formed. Let cool.

3. When cool, add the milk powder and stir well. Keep aside

4. Now let's prepare the sugar syrup. Add the sugar to 1 cup water and boil. The consistency should be such that a pearl can be formed when a drop is spilled on a flat surface. In other words, the syrup should not be in a fluid state when dropped on to a flat surface.

5. Once you reach this consistency, reduce the flame and add the flour mix. Stir well till the mixture starts to thicken. Remove from fire.

6. Pour into a greased tray and let cool, not too much but just about hard which makes it easier to cut. 
Cut into desired shapes and serve.