Foodie Delights

In all the Muslim weddings in Mysore and surrounding regions, Warkhi ka meetha tops the dessert menu.The simplicity of this dish gives it a special place in the hearts as well as on the dining tables of all the Mysoreans. Warkhi is a variety of biscuit with a crisp crust and locally available in all the bakeries of old Mysore. Though I am not well acquainted with the history of how this simple biscuit was used into a delectable sweet dish, I do have memories of cart vendors selling this just before Ramzan. The left over biscuits can be served with tea and make an yummy combo. The taste of Warkhi ka meetha is very delicate and rich. The richness is from the ghee, saffron and the khoa. Though the preparation itself takes less time, The crushing and roasting of the coarsely pounded biscuits takes much time and needs to be done carefully. Ingredients Milk - 1 litre Warkhi Biscuits - 150 g Khoa - 100 g Sugar - 250 g ( Add less if you prefer a less sweet meetha) Wa

Dal Ki Chutney is surely one among the list of my favourite recipes.  This very rustic and old school dish is much loved in our family. I have early memories of eating dal ki chutney with "Chawal ki roti" and since then have been a loyal fan of this simple  dish. Off course, the dal ki chutney is very versatile and goes well with dosa or with chapatis but my favourite combination is with the chawal ki roti. Tur dal used for preparing the chutney, which is roasted with other ingredients and ground with tamarind. Here is the recipe.. Ingredients Tur dal - 1 cup Dried Red chilli - 4-5 Garlic - 6 pods Coconut - 1/4 cup ( Grated) Fresh Corainder leaves - 2 stalks Fresh Mint  - 8-10 leaves Tamarind - Coin sized ball Water - 1 cup Salt to taste Method In a heavy bottom iron pan or tawa, dry roast the tur dal with dry chilli and garlic pods until the dal changes to a brown colour Add the grated coconut and roast on a low flame until the coconut loses moisture