Sunday, December 6, 2015

Cashew Coconut Burfi

After a break i am back again to celebrate, my daughter's marriage with a sweet recipe. . Thengai Burfi or coconut burfi  is One of the very popular Indian traditional sweet& one of the easiest burfis. It is quite easy to prepare at home as it requires very few ingredients. The taste and the juices that derive from the fresh coconut give the special richness to this delicacy. The cashew nuts add to the taste and richness.

Fresh Grated coconut - 1 cup
Sugar - 2 cup
Milk - 1/4 cup
Ghee - 2 tbsp
Cashews - 1 cup
Cardamom powder - 1/4 tsp
1.Soak the cashews in the milk for 1hour. Grate the coconut.Then Grind the cashews with the milk along with scrapped coconut into a smooth paste.
2.Grease a plate and keep aside. Heat a heavy bottomed Kadai add sugar and water mix well till sugar dissolves completely and starts bubbling. Keep stirring continuously, cook till a single string consistency.
3.At this stage add the cashew coconut paste, sugar and ghee. Mix well. Keep stirring continuously on medium flame.
4.Combine and keep stirring till bubbles star forming at the edges. the whole thing will start leaving the sides and start frothing up. Keep stirring, At this stage add ghee.
5.The whole mixture will come together and it will start thickening and form a mass without sticking and starts coming off easily from the sides of the pan .
6. At this stage add cardamom powder and give a quick stir. Immediately pour into a greased plate. Cool and cut into pieces when slightly warm then store it in airtight container.

Thursday, August 27, 2015

Puli Inji

Puli Inji is a special traditional Kerala pickle prepared during sadyas. It is famous for its special flavors tangy,spicy, sweetness. you don't need any special occasion to prepare this. . Puli inji is my family's all time favourite pickle. Today I prepared it  for onam sadya:)


Finely chopped  Ginger – ¼ cup, very fine chopped
 Green Chillies – 5 to 6
 Tamarind – a lemon sized ball
  Jaggery – 1 tbsp
 Turmeric Powder – ¼ tsp
 Salt to taste
Fenugreek Powder– 1/4 tsp
For Seasoning
Gingely Oil/Nalla Ennai – 2 tbsp
 Mustard Seeds – 1 tsp
 Asafoetida – 1/4tsp
Curry Leaves – A sprig
1.Soak tamarind in 3/4 cup of warm water, Squeeze and extract the juice set aside.
 2.Wash and peel the ginger, chop it very finely. Also finely chop the green chillies.
3.Dry roast fenugreek till crisp and powder it, Set aside.    Heat a heavy bottomed kadai with oil, temper with mustard seeds, once it crackles, add theRedchilly& curry leaves.
4. Now add the chopped ginger, and green chillies, and fry it on medium flame. Keep stirring and fry till nicely browned.
5. Now add the tamarind juice, turmeric powder, asafoetida powder, and salt to taste.
6. Let this boil for 3 to 4 minutes on medium flame. Now add the jaggery and allow to boil till the oil starts floating on top and the consistency becomes thick and saucy.
7. Remove from heat and let it cool and store it in a a bottle or airtight container. Serve as an accompaniment with idli, dosa or curd rice

Thursday, August 13, 2015

Paruppu Podi/Lentils Spice Powder

The Paruppu Podi  is very traditional south Indian cuisine& it is a blend of roasted spices and lentils that is full of fresh flavours. Paruppu Podi is my family's favourite podi.We can have it with hot steamed rice and ghee or sesame oil along with Appalam.


Toor dal    - 1 cup
Fried gram pottukadalai /-14 cup                
Cumin seeds-1tsp             
Curry leaves  - handful
 Pepper - 1 tsp
 Red chili  - 5 to6( Increase the spice level according to your taste)
 Hing -1tsp                        
Salt as needed
1.Heat a heavy bottomed pan on medium heat and roast all the ingredients except roasted bengal gram dal and salt, till they turn golden brown color and aroma arises.
2.Once it is done, turn off the heat and transfer to a paper towel to cool completely.
3Then blend all the ingredients including the roasted Bengal gram to a fine powder. The Paruppu Podi is now ready to use.Store it in an airtight container.
4.Serve this Paruppu Podi with hot steamedrice and ghee or seasame oil with sutta appalam