It has been exactly one year and a few hours since I wrote my first post for Potato and onion sambar and shared the recipe with all of you. I can't believe that my Paaka-shaale is a year old now. Time, sure has flown. A lot has changed since I started this blog. This virtual kitchen of mine has introduced me to a whole new world of cooking and photography. I had no clue that I would meet so many creative and talented friends. I had never thought food blogging would be so enriching.
It may sound unbelievable. But even though I wanted to blog, starting a food blog was the last thing on my mind. Yes. It is true. Even though I was always interested in photography, I always thought that I did not have the patience to capture food. Come on, why would you wanna see that yummy dish through the lens when you are all hungry and drooling? Paaka-shaale was born shortly after someone asked me what I did in my spare time. "I cook" I had told her. It was then that I realized that I could just start a food blog. It was only after that did started being patient and started looking at food through my lens. I started learning the basics of the dSLR that S had just purchased. I stared pouring over the manual. I even read (and i still do) a lot of articles on photography online and offline. After a few weeks of toying around, I completely fell in love with food photography . These days, I hate to eat anything without photographing ;)
One of the most important and fantastic things that this past year has brought me are all my blog readers and friends. I am completely amazed by the support and encouragement that I have received from you guys This blog would not have come this far without you. A mere but a huge thank you to all of you.
This long post would be incomplete if I went without thanking a few others. Am I sounding too filmy?? But yeah I have got to do it. Firstly it's my mom and sis for their constant egging and encouragement. My darling S for being my worst critic and also encouraging me to follow my passion all the time. And my little purvi for just being there.
I had started this blog with a Karnata style Sambar. I thought of posting another Karnataka delicacy for the anniversary. It is Mysore Pak, Karnataka's Royal sweet. It is a simple medley of Gram flour, lots of ghee and sugar. This delicious fudge might look crumbly and grainy. But it actually melts in your mouth.
Mysore pak recipe
Preparation time: 15min
Cooking time- 15min+cooling time
Makes- 15-20 pieces
Ingredients:
Besan or gram flour- 1 cup
Ghee- 2cups
Sugar- 2 cups, powdered
Nutmeg powder- a pinch
Method:
- Break the lumps and sift the gram flour twice
- In a thick bottomed pan, roast the gram flour along with a tbsp of ghee till slightly brown and fragrant and keep aside.
- Grease a tray with a tsp of ghee and set aside
- Preheat the ghee and keep it hot.
- In a thick bottomed pan, mix sugar along with quarter cup of water and bring the mixture to a boil. Simmer till the syrup is of one string consistency
- Add 1/2 a cup of pure ghee to the syrup and mix
- Add the gram flour mixture gradually, stirring all the while to prevent lump formation.
- Add the nutmeg powder and keep mixing till the mixture starts bubbling.
- Add 1/2 a cup of ghee from time to time. The mixture should sizzle and froth with each addition.
- Continue this process till all the ghee is used up.
- Take off the heat when the mixture starts leaving the sides and looks dried out (kind of frothy)
- Tip the contents to the greased tray and allow the mixture to cool for 10-12 min.
- Cut into desired shapes and serve.
P.S: Keep the ghee hot throughout the cooking time
I suggest you melt the ghee before measuring because the volume of the ghee increases once melted.
This Mysore pak of mine will go straight to Indian mitahi mela event which is hosted by Kalyani
This Mysore pak of mine will go straight to Indian mitahi mela event which is hosted by Kalyani