Mysore Khadya

SI NO CONTENTS QUANTITY 1 TURNIP LEAVES 1 BUNCH 2 RED CHILLI POWDER 1/2-3/4 TSP 3 GARAM MASALA ¼ TSP 4 CORN FLOUR 2 TSP 5 CHICKPEA FLOUR/ BESAN ½ CUP 6 OILVE OIL 2-3 TSP 7 SALT TO TASTE METHOD: 1. Wash and dry the turnip leaves, remove the ribs and stem from the leaves, and cut into 1-1 1/2 inch pieces. 2. In a mixing bowl add besan/chickpea flour, salt, corn flour, red chilli powder, garma masala powder and 2-3 tsp of oil and mix well ( do not add water) 3. Toss besan mixture and leaves together and lay on baking sheet and bake @ 325 C till crisp, turning the leaves halfway through for about 15-20 min. 4. Serve Spicy and crispy Turnip  leaves chips as finger food with Tea or Coffee..:)

SI NO CONTENTS QUANTITY 1 MAIDA 1 ½ CUPS 2 ACTIVE DRY YEAST 1 TSP 3 YOGURT/ CURD 2 TBSP 4 SAFFRON STRANDS FEW 5 ROSE WATER FEW DROPS 6 OIL FOR FRYING 7 GHEE 1-2 TBSP 8 SUGAR  2 ½ CUPS 9 LEMON JUICE 2 TSP 10 CORN FLOUR 2 TBSP Preparation time: 30 min, cooking time 45 min, yield: Makes 22-25 jalebis. Method: 1.Take 1 spoon dry active yeast and sugar and put in ¼ cup of warm water, stir and keep it aside for 5- 10 min, till it forms foam texture. 2. Make 1 thread consistency sugar syrup adding 21/2 cups of sugar and 1 ½ cups of water and few saffron strands.   Dip a spatula in the syrup and lift it out. Allow syrup to cool down for a secon

  INGREDIENTS: SI NO CONTENTS QUANTITY 1 BEET ROOT 2 MEDIUM 2 BASMATI RICE 2 CUPS 3 GREEN CHILLIS 6-7 4 OIL 2 -3 TBSP 5 GHEE / CLARIFIED BUTTER 1 TSP 6 MUSTARD SEEDS ½ TSP 7 CUMIN SEEDS ½ TSP 8 WHOLE SPICES FEW 9 BAY LEAF 2-3 10 ONION 1 MEDIUM 11 CARROTS 1-2 12 PEAS ½ CUP 13 MILK ½ CUP 14 MINT LEAVES ½ CUP 15 PULAV MASALA POWDER 2-3 TSP 16 CORIANDER LEAVES 1/2 CUP 17 SALT TO TASTE Preparation time: 30 min, cooking time 30 min Yield Serves: 5-6 METHOD: 1.In a heavy bottom Pan / pressure cooker, heat the oil and ghee, once it is enough hot, add mustard seeds and cumi

Preparation time: 20 min, Cooking time: 45 min, Served:4-5 people     CONTENTS QUANTITY 1 YELLOW SPLIT MOONG DAL 1 CUP 2 JAGGERY 2 ¼ CUP 3 GRATED DRY COCONUT 2 TBSP 4 CLARIFIED BUTTER/ GHEE 1-2 TBSP 5 CASHEW NUTS FEW 6 RAISINS FEW 7 CARDAMOM POWDER 1 TSP 8 BOILED MILK 1 CUP METHOD: 1. Dry roast the Moong dal for 5 min on medium heat till aromatic. Or till it  slightly changes its color. 2. In a small pan add ghee, once ghee starts to melt add cashew  nuts and raisins and roast it lightly and keep it aside . 3. In a heavy bottom pan add boiled  moong dal  and little water to  boil, then add jaggery and cook for 3-4min on low to medium  heat until jaggery melts and starts to thickening, stir in  interval make sure that the jaggery should not st