Coconut Burfi / Thengai Burfi

Coconut Burfi / Thengai Burfi

Coconut Burfi is s simple and easy sweet prepared with freshly grated coconut, sugar and cardamom powder.....Traditional South Indian Special for Deepawali. 

Ingredients:

Grated coconut - 1 cup

Sugar - 1 + 1/2 cups

Cardamom powder - 1 tsp

Ghee - 1 tsp

* You can add less sugar according to your taste...but I follow the above proportion.

Method:

# In a heavy bottom pan / kadai... add sugar and 1/2 cup water...boil well.

# For this burfi you need 1 string consistency. Check the consistency with your thumb and index finger's as shown in the picture.

# Simmer your stove add grated coconut and go on stirring. 

# Add 1 tsp of ghee while stirring. You can stir on a medium flame. Add 1 tsp of ghee.

# In 10 minutes you can see froth on the sides of the pan and it will leave the kadai or pan. It will become very thick. ( You can see pores in the coconut mixture)

# Grease a tray with oil or ghee... and pour your mixture... Leave it for 10-15 minutes. Cut the burfi in desired shape.

Allow it to cool down completely then store in an airtight container.

Please do try and provide your comments.

Thank you!

Paruppu Podi

Paruppu Podi

Paruppu Podi is a South Indian special recipe served with steamed rice and a good drizzle of sesame oil / ghee. This is consumed with meals just before sambar rice or rasam rice. To make paruppu podi healthier I have added horse gram dal / kollu. I'M sharing my mother-in-law's version of preparing paruppu podi.

Ingredients:
Horse gram dal / Kollu - 1 cup
Toor dal - 2 cups
Red chillies - 6 nos
Pepper - 1.5 tsp
Hing / Asafatedia - 1 tsp
Salt - 1.5 tsp (according to your taste)

Method:
# Heat a pan add horse gram dal....dry roast on a medium flame. It should splutter well and nice aroma should come.

# Dry roast the toor dal on a medium flame. Once it is half roasted add red chillies, pepper, asafatedia and salt. Once it is roasted you will gets nice aroma and dal will change its colour.

# Allow it to cool completely.

# Make a fine powder in mixie / food processor.

Store it in an airtight container. Do try and provide your comments.
Thank you!

Lemon Rasam (without rasam powder)

Lemon Rasam (without rasam powder)

Rasam is a South Indian Soup served with steamed rice, curry and papad... simple, healthy, light soup. Today I'm sharing this recipe of  lemon rasam without rasam powder / podi.

Ingredients:
Cooked Toor dhal/ lentils - 1/2 cups
Tomato - 1 medium size
Green chillies - 2 nos
Crushed ginger - 1 small bit
Crushed pepper - 1/4 tsp
Crushed Cumin - 1/4 tsp
Lemon juice - 1/2 lemon medium size
Asafatedia / Hing - 1/4 tsp
Curry & corriader leaves - few
Turmeric powder - less than 1/4 tsp
Salt to taste

For Tempering:
Ghee / Oil - 1/2 tsp
Mustard Seed - 1/2 tsp
Cumin seeds - 1/4 tsp

Method:
# Pressure cook Toor dhal adding little turmeric powder.

# In a pan add 1 cup water, chopped tomatoes, slit green chillies, crushed ginger, turmeric, salt and boil well. (boil for 5- 7 minutes)

# Add cooked Toor dhal to the boiling rasam.

# Add crushed pepper and cumin while boiling.

# Add 1.5 cups of water to the boiling rasam.
# Once it boils well switch off the stove.
# Add asafatedia / hing mix well.

# Add chopped coriander leaves & curry leaves.

# Add lemon juice to the rasam.

# Tempering should be done with ghee. Add mustard and cumin seeds while tempering.....pour it in rasam.

* Lemon juice should be added once you switch off the stove... otherwise it may taste bitter.

Serve Lemon Rasam with steamed rice and enjoy.
Please do try and provide your comments.
Thank you!

Ellu Podi (Sweet Sesame Powder)

Ellu Podi ( Sweet Sesame Podi)

Ellu Podi is a sweet version of Sesame Podi which is prepared for 'Purattasi Saturday' during Navaratri. A simple recipe which is offered to Lord Balaji / Perumal. During Navaratri instead of Sundal we can distribute Ellu Podi on Saturdays.

Ingredients:
Black sesame - 3 tablespoons
Jaggery powder - 1 tablespoon
Cardamom - 3-4 nos

Method:
# Dry roast black sesame until it splutters. (allow it to cool)

# Coarsely powder the sesame, add jaggery powder, cardamom seeds, make a fine powder.

Ellu Podi / Sesame Podi (sweet version) is ready to serve.
Pl. do try and provide your comments.
Thank you!

Parsi Mawa Cake (Eggless & Whole Wheat flour)

Parsi Mawa Cake ( Eggless & Whole Wheat flour)

Mawa Cake is a super soft cake...which is very popular in Pune & Mumbai bakeries. I'm sharing an eggless version with whole wheat flour. We can use cardamom powder / cardamom essence.

Steps with pictures:
Ingredients:
Whole wheat flour - 1 cup
Powdered sugar - 3/4 cup
Unsalted butter - 3/4 cup
Mawa / khoa - 3/4 cup
Milk - 3/4 cup
Curd - 1/4 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Cardamom essence - few drops
Cashews - 10 approximately

To make instant Mawa you need:

Milk powder - 1 cup

Milk - 1 cup

Method:

http://swadishtkitchen.blogspot.com/2019/12/instant-mawa-khoya.html

# Sieve whole wheat flour, baking soda, baking powder for atleast 4-5 times. (dry ingredients)
# Cream butter and sugar.

# Add cardamom essence, milk, curd with butter and sugar mixture.

# Add Mawa to your wet ingredients and mix well. ( it will not be a smooth mixture)(wet ingredients)

# Preheat your oven @ 180'c.
# Add dry ingredients with wet ingredients in small batches...cut and fold method. Batter will be slightly grainy in texture.

# Grease your baking tin with butter / oil. Dust some flour to the baking tin.

# Pour your cake mixture in the baking tin, arrange cashews at the top and bake it @ 180'c for 40-45 min.

# Once it is baked... check by inserting a tooth pick / knife.

# Demold after 15 minutes. Let it cool on a wire rack.

* Microwave convection mode - Preheat @ 180'c and bake @ same temperature for 35-40 min.
* Airfrier - Preheat @ 180'c for 7 min. Bake @ same temperature for 20 minutes.

Pressure cooker -  salt in the bottom, place the ring mould... preheat for 15 min on low medium flame and bake for 50 - 55 min.
Serve it with tea / coffee.
Please do try and provide your comments.
Thank you!