Rose Flavoured Coconut & Milk Burfi

Last week in between our regular chitchat I got this recipe from my friend Vidhya. The recipe came over phone from Chennai to her house and from there to me! :)

Original recipe called for fresh grated coconut, but I was not having the patience to get the fresh coconut, started off with dry coconut powder. Instead of elaichi I added a few drops of Rose essence. The outcome was delicious! :)

Ingredients
Dessicated coconut powder-1/2cup
Milk -1/2cup
Sugar-1cup
Rose essence-few drops
Few cashews to garnish
Ghee-1teaspoon


Method
Combine the coconut powder,sugar and milk in a bowl,mix it well and keep aside for an hour.

Fry the cashews in ghee and keep aside.

Pour the mixture in a sauce pan and cook on medium heat.

Keep stirring the mixture continuously without burning. After a 5-6minutes, at one stage the mixture will become thick and start leaving the pan.

Add the rose essence & fried and broken cashews in the burfi mixture,mix it and pour it in a greased tray. With a greased spatula, smoothen the top and let it cool.

Cut the burfis into desired shape when it is warm. Garnish with the fried cashews. You can take out the pieces once the burfi cools completely.

Burfi's tasted great with a mild rose flavor and cashews. Enjoy them! :)

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Diwali Special

Dear Friends, enjoy the Diwali treats from our house! :)

Mysore pak & Murukku recipes are already posted here and here. Other recipes are coming soon!

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Happy Diwali!

Wish you All a Very Happy and Prosperous Diwali!

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Mini Soya chunks& Veggie Biriyani

Ingredients
Biriyani Rice(Seeraka chamba)-2 cups
Mini Soya chunks - 1/2cup
Carrot-2
Beans-10
Onion-1
Tomato-2
Green Chilli-1
Hand full of Mint leaves
Few curry leaves, Cilantro
Biriyani masala-2 tablespoons
Turmeric powder-1/4 teaspoon
Chilli powder-1teaspoon
Coriander powder-11/2 teaspoons
Cumin Seeds-1teaspoon
Salt
Oil

To grind
Ginger-11/2" piece
garlic-5 cloves
Elaichi-1
Cloves-2
Bay leaf-1
Cinnamon Stick-3" piece

Method
Wash and chop the carrots & beans into small pieces. Cut the onion-green chilli into thin lengthwise strips. Cut the tomatoes into fine pieces.

Wash and soak the rice for at least 20 minutes.

Grind the ginger -garlic, whole garam masala with little water to a fine paste and keep it aside.

Soak the soya chunks in boiling water for 3-4 minutes. Rinse them in cold water and squeeze out the excess water.

Heat oil in a pressure cooker, and add cumin seeds followed by onion and g.chilli. Fry till the onion becomes transparent, then add in the mint leaves,curry leaves, spice paste and cook for few minutes. Add the tomato pieces,cook till it becomes mushy.

Add the veggies and soya chunks, turmeric powder,chilli & coriander powders, biriyani masala and enough salt. Cover it and cook on medium heat till the oil oozes out. Add the rice and 3 cups of water.

Mix everything together, add the cilantro leaves, check the salt and close the pressure cooker. Cook for one whistle and put off the flame.

Open the cooker after it cools down completely and puff the rice gently.

Aromatic and spicy biriyani is ready to serve. Enjoy it with side dish of your choice.

Sending this recipe to Reva's "Royal Feast -Biriyani" event.

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Idiyappam / Stringhopper

Ingredients
Rice Flour - 2 cups
Water-11/4cup ***
Coconut oil-1 teaspoon
Sugar-2 teaspoons
Salt

Method
Boil the water in a pan, once the water started bubbling, add sugar-salt and coconut oil, switch off the flame after a minute.

Take rice flour in a pan, add the water and mix it with a spoon. Close the pan and keep it aside(for 10-15minutes).

Knead the rice flour like chappathi dough,(after it cools down) put it into the idiyappam press/murukku press.

Press the idiyappam on greased idli plates/idiyappam molds, steam cook for 10 minutes.

Hot and steamy idiyappam is ready! you can serve it with coconut chutney- vegetable kurma- or sweet coconut milk. I made it as tomato sevai.

***add the water carefully, after adding a cup.

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Chilli Bajji/ Molaga Bajji

Ingredients
Yellow Chillies/ Bajji Milagai -6
Bajji Mix- 3/4cup
Water
Oil
Method
Mix water with bujji mix and make into a thick batter.

Cut the chillies into lengthwise and remove the seeds(only if you don't like spicy bujjies..I use the chillies as such! ;) )

Heat oil on medium heat. Dip the chillies into bujji mix and fry them.

Take them out once bujjies turn golden in colour.

Enjoy it hot with a cup of Tea!

Note
Bujji with coconut chutney/kara chutney is the best combo. :P
You can replace bujji mix with besan and a spoon of rice flour,salt, chilli powder and hing, a pinch of baking soda.

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Garlic-Ginger Chutney

Ingredients
Garlic- 12 to 15 cloves
Ginger- 3" piece
Red Chillies-6 (adjust to your taste)
Small piece of Tamarind
Salt
Gingelly oil -3 to 4 tablespoons

For tempering
Mustard seeds,urad dhal and curry leaves.


Method
Peel the skin of the garlic cloves and chop them roughly.
Remove the skin of ginger and chop it into small pieces.
Heat oil in a pan, and fry the red chillies, garlic and ginger one by one. keep the flame low, fry the items without burning or making it too crisp.

Grind them along with tamarind and enough salt. Add water and the excess oil while grinding.
Make the tempering with mustard seeds - urad dhal and a few curry leaves. Spicy and healthy chutney is ready to serve with hot idly/dosa.

Note
Try to use gingelly oil as it gives a nice aroma to the roasted ingredients, and be generous with the oil!;)

Dear friends, I am having problems with my laptop, and its difficult to browse through the blog-o-sphere. Thanks for your supporting comments even after my absence at your blogs!!

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