Saturday, July 19, 2014

Kayi (Coconut) Burfi

Ingredients:
6 cups finely grated Coconut / Kayi Turi
1.5 cups Milk
4.5 - 5 cups Sugar
6 Cardamom
2 tsp Ghee

Recipe:
Finely grate the coconut and keep it aside.

Put ghee in a heavy bottomed vessel. Add finely grated coconut and fry them for about 1-2 mins in medium/low flame.

Add milk, sugar and mix them well.

Keep stirring the mixture until almost all the water content gets evaporated. Add the mashed cardamom powder and mix them well.

Keep stirring this mixture in medium/low flame until it starts leaving from the bottom and becomes frothy in texture as shown in the picture below.

Put this into a ghee applied plate and gently tap the plate to spread the mixture evenly as shown in the picture below.

After a minute, cut it into diamond/square shaped pieces as shown in the picture below.

Remove the pieces and serve. Store them in an airtight container. For longer shelf life store them in a refrigerator.

Saturday, July 12, 2014

Chetla

Ingredients:
20 - 25 Colocosia Leaves / Kesuvina Ele
35 - 40 Jackfruit seeds or 2 cups sprouted Green Grams
1 medium sized Yellow Cucumber
1.5 cups grated Coconut
Pinch of Turmeric powder
1/4 tsp Chilly powder
Large grape sized Tamarind
Grape sized Jaggary
Salt to taste
Few pieces of dried Turmeric
4 - 5 Red Chillies
2.5 tsp Coriander seeds
3/4 tsp Cumin seeds
4 - 5 Cloves of Garlic
1 tsp Mustard seeds
6 - 8 Curry leaves
2 tsp Oil

Recipe:
Wash colocasia leaves, remove the stem and keep them aside for 1 day to fade away.

Take the leaf and roll them as shown in the picture below.



Hold both the edges and make a knot as shown in the picture below.


Repeat these steps for all the remaining colocasia leaves and prepare the knots as shown in the picture below.

Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins. Remove the thin brown coloured outer cover as shown in the picture below.

Mash the jackfruit seeds using any hard material as shown in the picture below. Cut the yellow cucumber, remove the inner part, seeds and chop them into medium thin 1 inch sized pieces as shown in the picture below.

Put the mashed jackfruit seeds, salt, required amount of water in a pressure cooker and cook.(3-4 whistles)

Put tamarind, little amount of water in a bowl and keep it aside for about 5 mins. Squeeze the tamarind and keep it aside.
Put the chopped yellow cucumber, salt, turmeric powder, chilly powder, jaggary, tamarind pulp, required amount of water and cook them well by covering a lid. Add cooked jackfruit seeds, colocasia leaves and cook.

Dry roast the red chillies, dried turmeric in microwave for few seconds and keep them aside for about 1-2 mins. Put dry roasted red chillies, grated coconut, cumin seeds, coriander seeds in a mixer and grind them to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.)

Add this ground masala to the vessel containing cooked vegetables, mix them gently and bring them to boil. (Add water, salt if required.)

Remove the outer cover of garlic cloves and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in colour. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves and then add it to curry. It goes well with Rice / Chapathis / Rottis, etc.
Related Posts Plugin for WordPress, Blogger...