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a whirl of aromas skip to main skip to sidebar july 20 2010 a letter from me to you hello everyone hope you are all doing fine thanks archana of spicyana for remembering me others have asked about my inaction too in the past one of them being my friend sumitha since i took a break from blogging life has shown us me and my family a different path we had a new addition to our family and now he is one naughty toddler we are also going through other changes in our lives meaning situations in life which is still holding me back from doing my favourtie thing experimenting cooking up new dishes and then blogging about them but i do promise you all that i will return afterall one can t ignore ones s inner calling for long so here s wishing this happens soon and do watch this space for more wish you all of the best in your lives posted by vini k on tuesday july 20 2010 6 comments labels musings january 09 2008 maida mysorepak wish you all a very happy new year my blog has remained largely untouched by me since the last 3 months because of changes in my routine my daughter started school and with it came other things that needed to be set into routine needless to say i now have a new respect and admiration for working women who have kids and are also avidly maintaining excellent blogs i hope i will be able to attend to my blog much more regularly in this new year i feel sort of guilty not being able to read all of your blogs and post new recipes myself i guess that is another tag that comes with being a mum but i digress ever since i first learnt how to make mysorepak i always wanted to try if there was any other flour i could use for this since i find that gramflour besan with which this sweet is traditionally made does not agree with many people so in order to usher in the new year i decided to experiment with maida and the rest is history as they say the ingredients and measurements are pretty much the same as in the traditional mysorepak but i tend to use a little less ghee so i think this recipe might help you understand it a bit better ingredients 1 cup maida all purpose flour 1 1 2 cups white sugar 3 4 cups ghee cardamom seeds from 5 6 pods ground into a powder method heat the ghee in a pan it should be really hot in the meanwhile add 1 2 cup water to the sugar and let it melt on heat now cook the syrup to the consistency of 1 string to test whether the syrup is of this consistency carefully take a little drop of syrup between your forefinger and thumb and then bring your free finger not the one with the syrup to the other and join then pull your fingers apart about 1 cm apart and see it it forms a string with the measurements that i have given this should be achieved easily now once the syrup is ready take it off the stove now sieve the flour into the syrup and mix quickly so as to form a paste be careful not to form lumps and return it to medium heat now add a ladle full about 1 2 cup of ghee to the paste and cook stirring all the time once the ghee is all absorbed into the paste add more ghee as the mixture cooks it begins to form a honeycomb like structure immediately add the ground cardamom and mix thoroughly then pour it immediately into a greased thali or baking tray cut into pieces immediately and set it aside to cool my notes since this was the first time i tried this i was sceptical of how it would turn out but it did very well the consistency of the cooled mysorepak was a bit harder than the traditional mysorepak but it still turned out very nice while i was making it the flour and syrup mixture suddenly looked very thin to me i was thinking that the next time i make this i am going to add some cornflour to the all purpose flour so as to give it a lighter melt in your mouth type texture and to fasten the cooking time i know that in cakes cornflour tends to give a very light texture which is why i am suggesting this if you try this out do let me know if you had any troubles as in traditional mysorepak made with besan the amount of ghee used depends entirely on what stage the batter reaches the honeycomb texture in the besan mysorepak the ratio of ghee to besan is 2 1 but when i made this it took more ghee to reach the honeycomb texture which is why i mentioned the amount of ghee as 3 to 4 cups posted by vini k on wednesday january 09 2008 40 comments labels desserts october 21 2007 happy vijaya dasami happy bijoya hello dear friends wish you all a very happy dussehra dussehra being the festival of good destroying the evil i am glad to say that it has certainly had a positive effect on my health i am now feeling much better well friends i would like to invite you all to partake of the naivedyam offering to the mother goddess which i prepared today it consists of garelu deep fried lentil patties pongali sweet pudding made of rice and yellow mung lentils with milk ghee and jaggery and daddojanam curd rice seasoned with mustard ginger asafoetida salt red chillies and fresh chopped coriander enjoy posted by vini k on sunday october 21 2007 17 comments older posts home subscribe to posts atom for best results in baking exact measuring cups and spoons or metric measures should be used for the other recipes traditional indian cooking has always been a little of this a pinch of that you can increase or reduce the amount of spices depending on how much spices your tongue can tolerate if you need specific recipes please scroll down to find a recipe who am i vini k view my complete profile a whirl of aromas blog archive 2010 1 july 1 a letter from me to you 2008 1 january 1 2007 30 october 2 july 4 june 3 may 2 april 3 march 4 february 6 january 6 2006 26 december 9 november 10 october 4 september 3 what s going on in food blogosphere taste of india food blog desam my blog friends aayis recipes shilpa akshayapatra chandrika cook food serve love lakshmiammal cookingmadeasy nidhi cooks hideout pavani creativepooja pooja foodies hope asha garam masala dilip ghar ka khana sangeeta giniann happy burp vaishali kodalis kitchen tanuja mahanandi indira menu today my dhaba vkn my rasoi lakshmi recipejunction seema saffrontrail nandita sailu s food sailaja samayal ulagam usha sia s corner supriya spicyana archana swapna cooks swapna the clothed cook praveena the spice who loved me trupti try this recipe mythreyee recent friends ahaar mandira anna parabrahma anjali beyond the usual maheshwari bong mom s cookbook sandeepa bubbalili c y gopi cool pepper bhargavi culinary chemistry nalini daily musings indosungod food 4 thought ashwini home spices dr soumya bhat krishnaarjuna malabar spices shaheen masala magic latha my cookbook prema my workshop rp naivedyam sharmi out of the garden linda recipe of choice roopa spicy andhra padmaja sunita s world sunita the spice cafe coffee vcuisine viji veg concoctions hema veggie cuisine lakshmi k veggie platter suma gandlur wflh meeta baking links sarah philips sugarcreations jfi vini s online recipe collection non food blogs indus ladies 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