Microwave mysore pak

I have adapted this from one of the food blogs and this is really easy breezy to make.

Besan flour : 1 cup

Ghee : 3/4 th cup

Milk – 1 spoon

Sugar powdered –  cup

Fry besan in one spoon ghee in a pan for about 5-7 mins in medium flame.

Then mix besan and sugar in a microwave bowl . Now add ghee and one spoon of milk into it and stir well.

Now microwave this mixture for about 3-4 mins by stiring well at each minute.

Transfer it into table greased with ghee…cut into peices once it is cool



Matri / Maida Biscuits

Maida – 1 cup

ghee – 2 spoons

ajwain – 1/2 tb spoon

salt – 1/2 tb spoon

Sooji ravva – 1 spoon

Mix all the ingredients in a plate first . Then make a  soft dough (like poori dough) by adding water. knead well.  Keep it aside for ten minutes.

Now make the dough into two balls. Roll it as a roti and cut into small peices using knife.

Deep fry the same.



Usirikaya pachadi/Amla Pickle

For the first time, i have attemped to prepare pickles and it was not bad;)

I tried making amla pickle and below is the process :

Amla – 1 cup

Salt -1/2 cup (as per taste)

Chilli powder – 1 cup

Tamarind — 1/2 cup

Methi – 2 spoons

garlic cloves – 10-12

First wash amla with water and dry for sometime. Then put 3-4 deep cuts on each amla with a knife. Now fry amla in a kadai with 3 spoons of oil until they turn light golden colour.

Now soak tamarind in warm water for 30mins and make pulp out of it.

Dry roast  methi in pan for 1-2 minutes

Now grind salt,chilli powder, tamarind pulp, methi, garlic cloves  together into fine paste.

Take the paste in a bowl and add fried amla to it. Mix well .

Now add tadka to it after one day and pickle is ready




Poha Dosa / Atukula Dosa

Rice – 3 cups

Thick/Thin Poha – 1 cup

Minapappu – 1/2 cup

Saggubiyyam – 2 spoons

Soak Rice, minapappu, sago for 6-8 hrs.

Soak poha for around one hour in water.

Now grind all these ingredients together into batter.

You can ferment the same and make dosas next day.

Mooli paratha / Radish paratha

Grated radish – 3/4 cup

Atta – 1 cup

Chilli powder – 1tbsp (optional)

Garam masal pwder – 1/2 tbsp

Turmeric – pinch

Jeera -1 tbsp

Grate radish. Add salt and keep it aside for 5 mins

Now squeeze out all water from the grated radish.

Mix grated radish with atta, chilli powder, garam masala, turmeric , jeera and make the dough.

Roll out to think parathas and fry them in the pan with little oil.

Paratha is ready and can be served with side dish or curd.

Please note that Paratha need to be made immediately after dough is prepared or else it wil become moist.

Sorakaya Halwa

Grated Bottle Gourd – 4 cups

Milk – 1 cup

Kova/Milk maid — 200gms

Ghee – 3/4 cup

Take a pan and add ghee. Fry grated bottle gourd for 5 -1o min in ghee on medium flame.

Add milk. Keep it on medium flame and fry it for sumtime by stiring occasionally. Add Kova and mix well. Fry for 1-2 minutes till it becums semi-dry and siwtch off the flame.

Garnish with fried cashews

Pesarattu / Green Gram dosa

Pesalu/ whole Green gram  – 2 cups

Rice — hand full

Ginger — small pice

Green chillies — 2-3

Jeera -1 tbsp

Salt – to taste



Soak Pesalu along with handful of rice in water for 6-8 hrs.

Grind it after draining water along with chopped ginger, chopped green chillies, jeera.

Add required salt to the grinded paste and make it a semi-think batter.

Please note that batter should not be made thin for pesarattu.

Take a non-stick pan , pour the batter into dosa . Add required oil and fry it on both sides until it becomes golden color.


Hot pesarattu will be ready and serve with ginger chutney(allam pachadi) which is an excellent combo.