Mysore Khadya

Preparation time: 10 min, Cooking time: 7-8 min, Makes: 12-14  INGREDIENTS: SI NO CONTENTS QUANTITY 1 DESICCATED COCONUT POWDER 2 CUPS 2 SUGAR 1 CUP 3 MILK MAID ½ CUP 4 FINE RAVA 2 TBSP 5 SAFFRON STRANDS FEW 6 SAFFRON COLOR PINCH 7 CARDAMOM POWDER 1 TSP 7 PISTA FEW 8 GHEE 1 TSP I METHOD: In a wide pan, add sugar and ¼ cup of water to make sugar syrup, once sugar dissolves completely and ready to boil add desiccated coconut powder, pista, saffron color, saffron strands  (dissolved in little warm water) mix it nicely. When it is ready to thickening add milk maid, cardamom powder and keep stirring till it leaves the sides of the pan. Then Switch off the heat and keep it aside to cool. When the mixture is warm enough,

Preparation time: 20 min, Soaking time: 30 min, Cooking time: 30 min, Serves: 5-6 INGREDIENTS: SI NO CONTENTS QUANTITY 1 THICK POHA 4 CUPS 2 WATER 1 ½ CUPS 3 OIL 4-5 TBSP 4 MUSTARD SEEDS 1 TSP 5 CHANA DAL/BENGAL GRAM 1 TSP 6 URAD DAL/ BLACK GRAM 1 TSP 7 CURRY LEAVES FEW 7 ASAFOETIDA ½ TSP 8 RED DRY CHILLI’S 3-4 9 PEANUTS ½ CUP 10 CASHEW NUTS (OPTIONAL) FEW 11 TURMERIC PINCH 12 SAARINA PUDI/ RASAM POWDER 2-3 TSP 13 THICK  TAMARIND JUICE ½ CUP 14 MASHED JAGGERY ½ CUP 15 CUMIN SEEDS 1 TSP 16 FENUGREEK SEEDS ½ TSP 17 DRY COCONUT FLAKES ½ CUP 18 CHOPPED CORIANDER/CILANTRO

Preparation time: 30 min, Cooking time: 45 min INGREDIENTS: SI NO CONTENTS QUANTITY 1 CORIANDER SEEDS/DHANIA 400 GRAMS 2 BYDAGI RED DRY CHILLI’S 100 GRAMS 3 WHOLE DRY RED CHILLI’S 300 GRAMS 4 CUMIN SEEDS 2 CUPS 5 FENUGREEK SEEDS ½ CUP 6 PEPPER CORNS ¼ CUP 7 MUSTARD SEEDS 2-3 TSP 7 ASAFOETIDA 1 TSP 8 WHOLE TURMERIC/ POWDER 1 SMALL 9 CURRY LEAVES 1 BUNCH I METHOD: Dry roast Seperately coriander seeds/dhania, cumin seeds, fenugreek seeds, mustard seeds,till aromatic or slightly it changes its color to light golden,and keep it aside. Fry red chilli’s, peppercorns, turmeric, curry leaves separately with little oil till slightly changes its color. Once all the ingredients are roasted, mix together

Preparation time: 20 min, cooking time 45 min. INGREDIENTS: SI NO CONTENTS QUANTITY 1 CORIANDER SEEDS/DHANIA 1 CUP 2 CHANA DAL/ BENGAL GRAM 1 CUP 3 URAD DAL /BLACK GRAM ¾ CUP 4 WHOLE RED DRY CHILLI’S 2 FEAST 5 BYADAGI RED CHILLI’S 1 FEAST 6 CINNAMON STICKS 1 “ 5-6 7 WHOLE CARDAMOM 3 8 PEPPER CORNS 10 9 ASAFOETIDA ½ TSP 10 TURMERIC PINCH METHOD: Cut all the dry chilli’s into half using scissors and keep it aside. Dry roast chan dal, urad dal separately  on low flame till it gives nice aroma or changes its color to golden brown and keep it aside. Then roast coriander seeds and keep it aside. With little oil fry cardamom, cinnamom sticks, pepper sepaerately and keep it aside. Finally raost the red chilli’s with oil till it slightly