Anitha Venky’s recipes

Mysore Pak

This famous sweet from Karnataka, is so delicious that it keeps you wanting for more. Growing up my mom use to prepare this at home during her day offs from work for festivals and I remember all of us just emptying it in no time. Although this recipe requires very few ingredients to prepare, key to a perfect Mysore pak is patience, technique and practice. Hope you do try this recipe out.


• Sugar 1 cup
• Water ½ cup
• Gram flour 2 cups  (sieved)
• Ghee or clarified butter 1 cup
• Cooking oil 1 cup


• Heat a wok and add one cup cooking oil and one cup ghee to it. Allow this ghee-oil mixture to boil in a low flame. We need this oil-ghee mixture to remain hot.
• Alternatively, in a different wok, add half cup Water and one cup sugar. Stir and boil the sugar to one string consistency.
• Keeping the flame low, add the sieved Besan or gram flour little by little, while stirring continuously ensuring there are no lumps formed.
• Continue adding the gram flour in batches and keep stirring to ensure no lumps are formed.
• Next, add the hot oil and ghee mixture one to two ladle each while stirring the gram flour.
• You will find the gram flour absorbing the oil and ghee.
• Repeat the process until the gram flour and oil- ghee mixture comes together and doesn’t absorb oil-ghee anymore.
• Once it comes together, quickly transfer the mixture to a greased tray.
• Allow it to cool for about half an hour.
• Cut the mysore pak in desired shape and serve.


• Adding generous amount of the hot oil and ghee mixture is very important for the mysore pak to get the soft texture, but ensure to stop once the gram flour starts to separate from the pan.
• Make sure to sieve the gram flour before you add it to the sugar syrup.
• Allow the mysore pak to cool for half an hour before cutting it to the shape you want as it needs time for it to set.
• Lastly, patience, technique and practice is needed to get a perfect mysore pak.


Idly / Dosa Recipe


• Idly rice 3 cups

• Urad dhal 1 cup

• Fenugreek ¼tspn (gives the red color for dosa)

• Soaked poha(optional)

• Water

• Salt

• Oil

Method to prepare batter

• Soak the idly rice and urad dhal with fenugreek overnight

.• Grind it to a batter. If it is for idly then add less water while grinding and if it is for dosa grind it to a running consistency.

• Adding soked poha while grinding will give very soft and spongy idlis.

• Leave it for fermenting overnight.

Idly preparation

• Grease the idly plates with oil and pour a ladle of fermented batter onto the idly plate.
• The batter doesn’t need to be thin. So do not add water.
• Steam it for 10 to 15 min or until cooked.
• Once cooked leave the lid open and allow the idly to cool for about 5 to 10 min.
• Scoop it out neatly and have it with sambar, chutney or idly podi.

Dosa Preparation

• Dosa batter should he in running consistency if you want a thin and crispy dosa.
• Add a cup of water to the batter and stir well.
• Heat the dosa tava or a nonstick flat griddle.
• Put a quarter spoon of oil and spread it with a tissue or an half cut raw onion while it heats.
• Take a ladle full of batter on the tava/griddle and spread it evenly in a circular motion.
• Add the oil and cook on both sides.
• Carefully fold it and place it on your plate.
• Eat with sambar and chutney.

Sandwich with Samosa filling


• Boiled potato mashed
• Green peas (frozen or fresh boiled)
• Green chilli 1 finely chopped
• Ginger 1 inch finely chopped or grated
• Fennel seeds 1 teaspoon dry roasted and coarsely crushed
• Coriander seeds 1 teaspoon dry roasted and coarsely crushed
• Cumin seeds ½teaspoon Dry roasted and coarsely crushed
• Oil 1 table spoon
• Red chilli powder 1 teaspoon
• Dry mango powder ½ teaspoon
• Corriander powder ½teaspoon
• Black pepper powder ½teaspoon
• Asafoetida ¼teaspoon
• Salt to taste.
• Corriander leaves finely chopped
• White bread 4 to 6 slices
• Butter (room temperature)
• Sandwich maker


• To begin with, boil and mash the potatoes and keep them aside.
• Dry Roast the Corriander seeds, fennel seeds, and cumin seeds and coarsely crush them using mortar and pestle, keep them aside to cool off.
• Next, add some oil to a wok and saute the ginger and green chilli. Next, add the above crushed ingredients, sauté and later add the mashed potatoes and green peas.
• After this, add Asafoetida, red chilli powder, Corriander powder, dry mango powder, and black pepper powder along with salt. Mix well.
• Cover and cook for about 5 min.
• Turn off the stove and add finely chopped Corriander leaves.
• Allow the masala to cool down before preparing the sandwich. otherwise, the sandwich will be soggy.
• Spread butter on one side of all the breads. Add the prepared masala on a non-buttered side and cover it with another bread.
• Pre-heat your sandwich maker and cook it until crisp or golden brown.
• Serve hot with tamarind chutney or tomato ketchup along with hot chai / tea.