Mysore Puris

 

I learned the recipe of Mysore Puris in Manipal way back in 1985, and prepare this at least once a year . Usually it is served with potato tomato curry and raita.

Ingredients

2 cups refined flour (for 12 puris)

3 small potatoes boiled peeled and mashed

4 bread slices

2 tsps ghee

½ tsp salt

1 ½ tbsps water

Oil for frying

Instruction

-          Dip bread slices in water, gently squeeze and keep aside for 15 minutes.

-          Knead together the bread slices, mashed potatoes, ghee, salt and water into a smooth dough

-          Divide into 12 balls, roll each ball between palms smeared with ghee, applying some pressure

-          Heat oil, keep on medium flame, spread each ball into round and fry on both sides

Mysore puris served with pumpkin sabzi and potato tomato curry

Chamcham that I learned in Libya

In the late 1980, we Indians in Libya were very closely knit and used to have many gatherings. Once I tasted this chamcham and took the recipe. My younger daughter liked it so much that I taught her how to make when she was around 5 years of age, as in our house, if somebody liked a dish, he/she should learn how to make it.

Ingredients

10 heaped tablespoons of Milk powder

1 small egg

1 tsp sugar

½ tsp baking powder

For syrup

1 cup sugar

2 cups water

For the covering

3 tbsps milk powder

Instruction

-          Keep the sugar and water on low fire.

-          Knead the first four ingredients to a stiff dough. Sprinkle water if needed. I didn’t have to add water today.

-          Make 21 balls by rotating between moistened palms with some pressure and keep on an oiled plate.

-          By the time you finish this, the sugar would have dissolved completely in the water.

-          Drop each ball slowly into the sugar syrup kept on low fire. Keep sprinkling some sugar over this every five minutes or so.

-          When the sugar syrup is almost finished and the balls have become double the size (takes about 15 minutes), remove from the fire, drain the balls and spread on a plate to cool.

-          Take some milk powder in a plate, roll each ball in this to coat all the surfaces. Can be served now, but it tastes better after refrigeration.