Mysore pak

 Mysore pak is a sweet made with split chick pea flour (besan), sugar and clarified butter. This sweet is prepared in almost all the houses during Diwali and it is a hit with everyone except the calorie-conscious.
This sweet originated in Mysore or in the kitchens of Mysore palace to be precise. Interestingly, there are over 18 methods of making Mysore pak.  No wonder that Maddappa (the cook in the kitchens of Mysore palace) did not know how to name it. He simply said it as Mysore pak meaning sweet of Mysore (Pak means sweet in Sanskrit). 
The ratio of the three key ingredients (chickpea flour, sugar and clarified butter) decides the flavour, texture and taste of Mysore pak. The consistency of the sugar syrup is also equally important. Thicker the syrup, harder will be the Mysore pak.  Similarly, more sugar will absorb more clarified butter and result in the residue of the latter in the end.
The process of making this sweet is simple. Sugar syrup and the chickpea flour should caramelise along with the clarified butter. In fact, clarified butter would reduce the crystallization of sugar to give the Mysore pak a soft texture. 
Chick pea flour can either be dry toasted or fried in generous amount of clarified butter. The latter gives a better taste and flavour to the sweet.
Sometimes milk is also added to the chick pea flour to prevent it from forming lumps.
Sweets shops prefer to add edible soda ( sodium bicarbonate) in the end of the process. This results in a brown tinge in the middle, leaving the top and bottom with golden yellow colour.

Ingredients:
Chick pea flour - 1cup (levelled)
Sugar - 2cups
Clarified butter - 2cups
Water - 3/4cup


Method:
Grease a deep plate with clarified butter. Keep it aside. Heat 1cup of clarified butter. Reduce the flame and add the chick pea flour. Fry till it changes colour. Remove from flame.  Keep stirring for few more minutes.
In a heavy bottomed pan add the sugar and water. Place it on high heat and allow it to boil. Stir occasionally. When it reaches one thread consistency, reduce the flame and add the chick pea mixture. Keep stirring continuously, while adding small quantities of clarified butter. The mixture will turn thicker and absorb all the clarified butter. Keep stirring till it leaves the sides of the pan and starts swelling. At this stage remove the pan from flame and pour over the greased pate. Cut into desired shape after it cools for few seconds.

Note: Check the consistency of the sugar syrup by pressing a drop of the sugar syrup between two fingers. It should be stiff and show one thread.     

Vvazhakkai thoran

Raw plantains are referred to as vazhakkai in Malayalam and Tamil language, while thoran is a Malayalam word, which is referred to any dry side dish. Vazhakkai thoran is a simple high fiber side dish that goes well with sambhar and rasam. This is also very good for diabetics due to its high fiber content.

Ingredients:
1. Raw plantain -2
2. Turmeric powder -1tsp
3. Grated coconut -1/2cup
4. Green chillies -3
5. Red chilly – 1(broken into two)
6. Curry leaves - few
7. Mustard seeds -1tsp
8. Black gram -1tsp
9. Salt and oil – as required

Method:
Chop the green chillies finely. Mix it with the grated coconut. Keep it aside. Cut the raw plantain into small segments. Add turmeric powder, salt and cook in two cups of water. Drain the water. Set it aside. In a frying pan temper the mustard seeds and black gram in little oil. Then add the curry leaves, red chillies and boiled plantain.  Stir fry for few seconds. Then add the grated coconut mixture. Stir over a low flame till it is blended.