MYSORE PAK

Ingredients

• Besan / Gram flour - 1 cup



• Sugar - 2 cup



• Ghee - 2 cup (Melt it)



• Water - 1/2 cup

Method

1. Take a heavy bottom pan preheat first on low flame



2. Add Gram flour fry it for a few mins and allow it to cool a bit



3. Add water & sugar to the flour and mix it well



4. Heat the mixture on low flame



5. The mixture should be non sticky so keep on stirring it well



6. Add ghee again and stir until it mixes well



7. Take a plate and grease it with a little bit of ghee



8. Finely pour the pak into the plate



9. While it is still hot, cut it into any shape as you wish

     

Shankar Poli

2 cup Maida
1 cup Water
1 cup Sugar
1/2 cup Ghee (Dalda)

Method

• Dilute sugar in the water for 4 hrs
• Take a bowl add maida, ghee and diluted sugar syrup
• Mix well and make a soft dough (Just like chapati dough)
• Take the small ball of the dough and make a round with the help of maida and using rolling pin
• Cut the diamond shape with the knife or anyother designer cutter
• Deep fry in the oil
• It is stored for one or two weeks in the airtight containers

Namak Pare (Savory Bites)

Ingredients:
All Purpose Flour – 1 cup
Carom Seeds (Ajwain) – 1/4 tsp
Salt – 1/2 tsp
Clarified Butter (Ghee) – 2 tbsp
Water – 1/4 cup
Oil for deep frying
Method:
1. Heat Oil for deep-frying.
2. Mix the following together: Flour, Salt & Ajwain.
3. Mix in the Ghee and rub well till all the Flour is coated with Ghee.
4. Add a little Water at a time and form a stiff dough. It needs to be stiffer than Chapati dough.
5. Rub a little Oil/Ghee on the dough ball, cover and allow to rest till the Oil is ready (minimum 5 min.)
6. Grease the rolling surface and the rolling pin.
7. Take a part of the dough and form a ball and roll it into a square or a round.
8. It needs to be just a hair thicker than a Chapati.
9. Grease a sharp knife and cut strips, rotate 45 degrees and cut again to form diamond shapes.
10. Fry once the Oil is hot.
11. Allow them to cook on one side and flip allowing them to cook on the other side as well.
12. Once done, take them out onto a paper towel, sprinkle some Chaat Masala.
13. Serve hot (if you want them soft or allow them to cool (if you want them crispy.

Chakli (Chakri Murukku)

Ingredients:
Sour Cream – 3/4 cup
Green Chili Paste – 1 tsp or to taste
Ginger – 1 tsp, minced
Sesame Seeds – 1/2 Tbsp
Salt – to taste
Cumin Seeds – 1/4 tsp, roughly powdered
Rice Flour – 3/4 cup plus 2 Tbsp
All Purpose Flour (Maida) – 1/2 Tbsp
Oil – for deep frying
Method:
1. In a medium mixing bowl, add all ingredients EXCEPT Rice Flour and All Purpose Flour. Mix well and adjust salt.
2. Add Rice Flour and All Purpose Flour and mix to form a soft dough using your hands.
3. Heat Oil in a pan for deep frying.
4. Place dough in a lightly oiled Sev Maker or Press using the single star disc.
5. Form Chaklis in a circular pattern on a piece of foil or wax paper. They can be approx 2 inches in diameter.
6. Once Oil is hot, carefully lift each chakli off of the foil and drop it in the oil. Chakli can be placed on a spatula and slid into the oil for safety.
7. Fry (on medium heat) as many chaklis as will fit into the pan without overlapping each other.
8. Once the chaklis turn light golden, flip them over and fry other side until light golden.
9. Remove chaklis from oil onto a paper towel lined plate. Cool completely before eating. Store in an airtight container or ziploc bag at room temperature.
10. Makes approx 17-18 chaklis.

Corn paneer tacos

Ingredients:
For tacos:
1/2 cup maize flour (makai ka atta)
1/2 cup plain flour (maida)
1/2 tsp salt
1 tsp oil

For the stuffing:
2 tbsp oil
1/4 cup chopped onions
3/4 cup cooked sweet corn kernels
1/2 cup paneer cut into ½-inch cubes
1/4 cup finely chopped tomatoes
1/2 tsp green chilli paste
Salt to taste

Other ingredients:
Plain flour (maida) for rolling
Oil for deep-frying
1/2 cup shredded lettuce leaves

Method
For tacos:

1. Combine all the ingredients and knead into soft dough using enough warm water.
2. Divide the dough into 12 equal portions and roll out each portion into 100 mm. (4-inch) diameter circles with the help of a little plain flour. Prick each round lightly with a fork.
3. Heat the oil in a kadhai and deep-fry the tacos till they turn golden brown in colour on both sides. Bend into a ‘u’ shape while hot. Keep aside.

- 2 - For the stuffing:

1. Heat the oil in a deep pan, add the onions and sauté for a few seconds.
2. Add the corn, paneer, tomatoes, green chilli paste and salt, mix well and saute on a medium flame for 2 minutes.
3. Divide the stuffing into 12 equal portions and keep aside.

How to proceed:

1. Place a taco on a serving plate and place a few lettuce leaves on it.
2. Arrange a portion of the stuffing evenly on it.
3. Repeat with the remaining ingredients to make 11 more tacos. Serve immediately.

Mexican Tacos Recipe

Ingredients:
For filling:
1 1/2 cups chopped mixed vegetables (onions, carrots, beans, baby corn, capsicum, cabbage)
2 tomatoes chopped
3/4 cup grated paneer
3-4 tbsps coriander leaves or parsley finely chopped
pepper pwd or dried red chilli flakes for seasoning
salt to taste
1 1/2 tbsp olive oil
home made tomato salsa
home made sour cream (optional)
1/2 cup baked beans (optional)
For tacos:
rolled out corn tortillas
taco mould/maker
oil for deep frying
1 Saute the mixed vegetables in olive oil for 2-3 mts. Next add the grated paneer and saute further for a minute. Turn off heat and cool.
2 Combine the sauteed vegetables-paneer, tomatoes, salt and pepper/red chilli flakes. Filling is ready.
3 To prepare the tacos, roll out corn tortillas into small rotis or approx 6″ in diameter. Use a fork to prick lightly on the rolled out tortillas.
4 Heat enough oil for deep frying in a heavy bottomed vessel. Once hot, slide a tortilla into the oil and immediately place the bottom of the taco mould on the center of the tortilla and press gently into the oil and hold for 12-15 secs. You will find that the tortilla takes the shape of the mould and forms a cup.
5 Remove the mould and cook the shell all over till golden brown. Drain and remove. Prepare with the rest of the tortillas.
6 Now fill the taco shells with 2 tbsps of the paneer-vegetable filling. Top with a tbsp of baked beans followed by a tbsp of salsa, a tbsp of sour cream and garnish with parsley. Crunchy crisp tacos with a delicious filling are ready to be devoured!

Veggie Tacos

 

 

Ingredients

• Olive oil
• 1 cup of roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)
• 1/2 medium onion, chopped
• 1 garlic clove, chopped
• 1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped
• 1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)
• Salt
• Pinch of ground cumin
• Pinch of ground oregano
• 1 small to medium tomato, chopped
• 4 corn tortillas
• 4 slices cheddar cheese
• 1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute feta)
• A few sprigs of fresh cilantro, chopped (okay to include the stems, if small)

1 Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chiles, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes and oregano, lower the heat to low. Let gently cook for several minutes while you are preparing the tortillas.
2 You are going to want to heat up the tortillas first, first to soften them, and then to melt the cheese. There are two basic ways of doing this. One way is on the stove top, preferably in a cast iron pan. Another way is to use the microwave. In both methods you will work in batches. (A third way is to use fresh homemade corn tortillas, which is a great option if you are set up for it.)
 2a Preparing tortillas on the stove-top Heat a dollop of olive oil (or other vegetable oil) in a large cast iron frying pan, on medium high. Add a tortilla to the pan, moving it around a bit, and turning it over, so that it spreads around the oil. Let the tortilla heat until it develops little bubbles of air pockets. Then place a piece of cheese on one side of the tortilla, and use a metal spatula to fold the other side of the tortilla over the cheese. Heat until cheese is melted, then remove from pan. Note that if you have a big enough pan, you can have one tortilla folded over while you have another tortilla doing its initial heating.
2b Preparing tortillas in the microwave Place a paper towel (or half a paper towel) on the heating surface of your microwave. Spread out 2 tortillas on the paper towels. Cook on high heat for 20 seconds per tortilla, in the case of 2 tortillas, 40 seconds. The tortillas should develop air pockets. (Note that every microwave is a little different, and corn tortillas differ as well. So you may need to adjust the times for your particular setup.) Then place a slice of cheese on one side of each tortilla and fold the tortillas over the cheese. Cook for an additional 10 seconds per tortilla (20 seconds for 2 tortillas), or until the cheese is melted.
3 Open the tacos and spoon some of the cooked veggie filling into them. Sprinkle on chopped cilantro and crumbled cotija cheese. Serve immediately.
Makes 4 tacos. Serves 2.