Things have not been going well laptop-wise at our place.
We exchanged our old laptop for a new one. We had an older laptop which is now repaired/serviced and has entered reluctantly back to my service now.
My old-new laptop hates me. It times it’s pranks perfectly! It waits until I start typing a mail or a post and before it’s saved, it decides to switch off. Just like that!!
So I have resorted to feigning indifference and ignoring it totally. In moods of revenge, I take out our new laptop and place it right next to the old on, as if to say,”See, I am better off without you!”
I just hope the old one doesn’t find out that the new laptop hates me even more. It feels too foreign and I am quite lost with it. It doesn’t have any of my food pictures, no bookmarks..
The laptop has a number pad which gets a bit of getting used to. In place of the backspace button, you have the ‘plus(+)’ button. So now, my mails have not only the things I wanted to erase in the first place, but also a lot of +++++ signs!!
And it has Windows 8!! I am gaping with my mouth open half the time. Sometimes I feel if I lean close and listen, I can hear the machine whispering,”I am too complicated for you, right?” with the right amount of sarcasm laced in.
With so much of complications, it’s not surprising that I am lagging behind. This microwave mysore pak, which I made for Diwali is coming up only now. It is part of this month’s Kid’s Delight – Festival Sweets special.
Check out the Blogging Marathon page for the other participants.
This mysore pak was much easier to make as it’s the Microwave version. I made deep fried mathris too for Diwali this time.
Recipe Source: Chitra Vishwanathan
- Besan/Gram flour : 1 cup
- Ghee ( melted) : ¾ cup
- Sugar : 2 cups
- Water : ½ cup
- Fry the besan for a minute to remove the raw smell(optional step).
- Heat ghee and mix it with besan. Keep aside. Grease a steel plate or a 8″ square cake pan and set aside.
- In a big MW proof vessel, mix sugar and water. MW for 2 minutes.
- Stir and MW again for 2 minutes. Repeat stirring for every 2 minutes until the sugar is dissolved completely. It took about 6-8 minutes in my MW.
- Add the besan-ghee mixture to the melted sugar. MW again for 2 minutes. Remove and stir again every two minutes. It takes about 4-6 minutes. Mine was done in about 6 minutes.
- Immediately pour over the greased plate, shake and level the top.
- Let it cool and then cut into small pieces.
Makes: about 20
- All purpose flour : 1 cup
- Sooji : 2 tbsp (I didn’t use)
- Chili powder : 1/2 tsp
- Pepper powder : 1/2 tsp
- Amchoor powder : 1/4 tsp
- Roasted cumin pwd : 1/4 tsp
- Omam/Ajwain/Carom seeds : 1/4 tsp
- Ghee/Oil : 2 tbsp
- Warm water, enough to make a firm dough
- Oil to deep fry
- In a bowl, add the flour, sooji the spice powders, salt, carom seeds and mix.
- Add the ghee and mix. Slowly add the warm water and form a soft, but firm dough. Let it rest for 30 minutes, at least.
- Heat oil for deep frying. Divide the dough into smaller balls. Roll out the balls (I used oil for rolling out, not flour), and cut out small circles using a cookie cutter or a sharp lid. Prick the small rounds with a fork.
- Fry till golden brown, in medium flame. Take them out and let it rest on a kitchen napkin to drain the excess oil. When cool, store in an air tight container.