Kesar Milk Peda

Kesar milk peda is a sweet dish.The following ingredients are needed to prepare kesar milk peda.

Ingredients:-

Milk powder.          - 1cup
Milk.                       - 5tbsp
Saffron/ Kesar         - a pinch
Ghee.                       -1tsp
Sugar.                      -1/4 cup
Cardamom powder. -1/4 tsp
Pistachio.                 - few

Instructions:-

Boil milk in a pan adding a pinch of saffron and mix well. Keep aside the boiled milk for 10 minutes.

Method:-

1). In a non-stick pan add milk powder, sugar, ghee and boiled milk. Mix well until the sugar dissolves without lumps and make a smooth paste. Boil the smooth paste stirring continuously.

2). Add cardamom powder and mix well. Continue stirring till the paste leaves the pan. Switch off the flame and allow it to cool.

3). Once cooled transfer the paste into a greased surface and knead it well.

4). Make small roundels and decorate it with pistachio and saffron strands.

A very tasty sweet kesar milk peda is ready. 

Seasoned Wheat Dosa

Seasoned wheat dosa is a very healthy and easy to make soft and instant breakfast dish made with wheat flour adding mustard seasoning and can be served with coconut chutney or without any side dish.

The following ingredients are needed to prepare Seasoned Wheat Dosa.

Ingredients:-

Wheat flour.        - 2 cup
Butter milk.         - 3/4 cup
water.                   - as required
Coriander leaves. - few
Salt.                      - to taste

Ghee or oil.          - little for roasting

For Mustard Seasoning:-

Coconut oil.     -1tsp
Mustard seeds. -1/2ts
Cumin seeds.   -1/2tsp
Green chillies. -3

Instructions:-

1). Wash and chop green chillies into thin round pieces and keep aside.

2). Wash and finely chop coriander leaves and keep aside.

Method:-

1). In a mixing bowl add wheat flour, required salt, buttermilk and mix well. Add required water little by little into the bowl and mix the wheat flour without lumps using your hands and make a little loose wheat flour batter of pouring consistency.

2). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds and saute well. Add thinly chopped green chillies and saute well.Switch off the flame and pour the above mustard seasoning into the wheat flour batter and mix well with a ladle.Keep aside the seasoned wheat flour batter for 10 minutes to rest.

3). Add finely chopped coriander leaves into the batter and mix the batter well.

4). Heat a nonstick dosa tawa on medium heat.Take a ladle of seasoned wheat flour batter and pour it on hot tawa and spread it with the back of the ladle and make a thin round dosa.

5). Pour little ghee or oil  on all sides of the dosa. Cover and cook dosa on low flame.

6). When one side of the wheat dosa is roasted well, flip the dosa with a flat spatula to cook the other side.

7). Remove the well roasted seasoned wheat dosa from tawa and transfer to a serving plate.

8). Make similar seasoned wheat dosas with the remaining batter.Seasoned wheat dosa is ready to serve hot with coconut chutney or without any side dish.

Harve Kelya Kovolu / Raw Banana Curd Curry

 Harve kelya kovolu is a konkani style very tasty and easy to make curd based raw banana curry goes well with rice.Raw banana is called harve kele in konkani.

The following ingredients are needed to prepare Harve Kelya Kovolu.

Ingredients:-

Raw banana.    - 3
Thick Curd.     -1cup
Green chilly.    -3
Curry leaves.   -1 spring
Mustard seeds. -1tsp
Coconut oil.     -1tsp
Salt.                 - to taste

Instructions:-

1).Peel the outer skin and chop raw bananas into very small pieces and keep them in water to prevent discoloring.

2). Wash and half slit green chillies lengthwise and keep aside.

3). Whisk the thick curd without lumps and keep aside.

Method:-

1). In a cooking vessel add the chopped raw banana pieces.Add half slit green chillies, required salt and 1cup of water into the cooking vessel. Boil and cook the raw banana pieces till soft and switch off the flame.

2). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds and saute well. Add curry leaves into the pan and fry in oil for a second and switch off the flame.

3). Pour the above seasoning into the cooking vessel and mix the cooked banana pieces.

4). When little cooled add thick curd into the cooking vessel and mix with the cooked banana pieces.

A very tasty harve kele kovolu /raw banana curd curry is ready to serve with rice.

Potato Bajji

Potato bajji is a deep fried tea time snack and can be served with tomato ketchup or spicy pickle.

The following ingredients are needed to prepare Potato Bajji.

Ingredients:-

Potato.                            - 4 medium small
Besan /chickpea flour.     -3/4 cup
Red chilli powder.           -1tsp
Turmeric powder.            -1/4tsp
Hing powder/ asafoetida.-1/4tsp
Salt.                                  - to taste
Cooking soda.                   - a pinch
Oil.                                    - for deep frying

Instructions:-

Remove the outer skin and wash potatoes and chop into thin round slices. Apply little salt and keep aside the potato slices for 10 minutes to rest.

Method:-

1). In a bowl add besan flour (chickpea flour), red chilli powder turmeric powder, hing powder, a pinch of cooking soda and required salt and mix well. Add required water little by little into the bowl and mix together all the ingredients in the bowl and make a thick batter.

 2). Heat oil in a deep frying pan.Once the oil is hot, dip the potato slices in the thick batter one by one and drop it into the hot oil and deep fry till golden colour. Deep fry them in batches.

3). Flip and turn the batter coated potato slices in hot oil with a slotted spoon to cook on all sides.

4). Remove the potato bajji from hot oil and transfer to a tissue paper to absorb excess oil.

Potato Bajji is ready to serve with tomato ketchup and hot tea.

Bajje Dentya Ambat / Cheera Thandu Parippu Curry

Bajje dentya ambat is a konkani style coconut based green amaranth stem lentil curry /cheera thandu parippu curry goes well with rice. Amaranth stem /cheera thandu is called bajje dento in konkani.

The following ingredients are needed to prepare Bajje Dentya Ambat.

Ingredients:-

Green amaranth stem. - a bunch
Toor dal.                       -1 cup
Salt.                              - to taste

For grinding Coconut Masala Paste:-

Grated coconut.  - 1cup
Dry Red chillies. - 5
Tamarind.            - a small piece

For Seasoning:-

Coconut oil.      - 1tsp
Dry Red chilly. - 1 broken into two
Curry leaves.    - 1 spring

Instructions:-

1). Peel and remove the outer skin of green amaranth stem (cheera thandu) and chop into 1 inch lengthy pieces.

2). Wash toor dal and pressure cook along with chopped amaranth stems adding sufficient water for 2 whistles.

2). Roast dry red chillies in little oil and grind with grated coconut and tamarind to a smooth paste adding very little water and keep aside the ground coconut masala paste.

Method:-

1). In a wide bottom pan add cooked amaranth stems and cooked toor dal along with cooked water and mix well. Add required salt into the pan and mix well. Boil and cook for 3 minutes on low flame.

2). Add ground coconut masala paste into the pan and mix with the cooked amaranth stems and toor dal. Boil for 3 minutes on low flame and switch off the flame.

3). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and saute well. Add broken dry red chilly pieces and curry leaves into the pan and fry in oil for a second and switch off the flame.

4). Pour the above seasoning into the amaranth stem lentil curry in the pan and mix well.

5). Transfer the curry to a serving bowl.Bajje dentya ambat / cheera thandu parippu curry is ready to serve with rice.

Instant Bread Rasmalai

 Bread rasmalai is a sweet made instantly with bread and milk.

The following ingredients are needed to prepare Instant Bread Rasmalai.

Ingredients:-

Bread slices.             - 4
Milk.                         - 2 cup
Warm milk.               - 2tbsp
Saffron strands.         -1/4tsp
Sugar.                        -1/4cup
Cardamom powder.   -1/4tsp
Almond/Cashewnut. - few chopped.
Badam mix powder or milk maid. - 2tbsp (optional)

Instructions:-

1). In a small bowl add 2 tbsp of warm milk and 1/4 tsp of saffron strands.Mix and mash the saffron in milk.So the milk willl turn light yellow in colour.Keep aside the saffron milk mixture.

Method:-

1). In a pan add 1/4 cup of water and 2 cup of milk and boil till the milk starts to form a layer of cream on top.When the milk starts to boil add saffron milk mixture, 1/4 cup of sugar, 1/4 tsp cardamom powder and few chopped cashewnut and almond. Mix well and keep on stirring the milk.

2). Boil the milk mixture on low flame till it reduces to 1/2 of its quantity and stir continuously. Switch off the flame.This thickened sweet milk mixture is called rabdi.

3). Mix 2 tbsp of badam mix powder or milk maid into the rabdi and stir well to make the milk little thick and to get badam flavour - optional.

4). Allow the rabdi / milk to cool down. Once cooled refrigerate it for 1 hour.

5). Take 4 bread slices and trim its corners.Take a small lid of a small round bottle and press it gently on the bread slices to get small bread roundels.

6). Now take a serving bowl and add little chilled rabdi /milk mixture into the bowl.Place the round bread pieces in it and pour little chilled rabdi /milk mixture over it. Garnish with chopped almonds and chopped cashew nuts over the instant bread rasmalai.

Serve the instant bread rasmalai immediately. 

Veg Momos

Veg momos are very tasty and easy to make steamed dumplings and can be served as a delicious snack with schezwan sauce or tomato sauce.Veg Momos recipe is explained with method and photos.

The following ingredients are needed to prepare steamed veg momos.

Ingredients:-

Maida.    -1 cup (all purpose flour)
Salt.        - to taste
Oil.         -1tsp

For veg filling:-

Cabbage.         -1/2 cup finely chopped
Carrot.             -1/4 cup finely chopped
Ginger.             -1tsp finely chopped
Garlic.              -1tsp finely chopped
Capsicum.        - 1tbsp finely chopped
Green chilly.     -1 finely chopped
Spring onion.    - 2tbsp finely chopped
Pepper powder. -1/4tsp
Chilly sauce.     -1tsp
Soya sauce.       -1tsp
Salt.                   - to taste

Instructions:-

In a bowl add finely chopped cabbage, carrot, ginger, garlic, capsicum, green chilly, spring onion, pepper powder, chilly sauce, soya sauce and required salt and mix together all the ingredients and keep aside the fillings.

Method:-

1). In a mixing bowl add all purpose flour (maida), oil, required salt and required water and knead the flour for 5 minutes till soft. Apply little oil over the soft dough and keep aside to rest for 30 minutes.Knead the soft dough again and cut into very small dough balls.Roll the dough ball thinly around the edges.Stuff the filling inside the rolled dough balls and seal the edges and form a dumpling shape.

 

2). Boil sufficient water in a steamer. Place the dumplings inside the steamer vessel.

3). Close the steamer vessel with its lid and steam cook the dumplings for 15 minutes.

4). Open the steamer lid and remove the steam cooked momos.

5). Transfer the steamed veg momos to a serving plate.

6). Very tasty veg momos are ready to serve with schezwan sauce.

Bread Upma

 Bread Upma is a very tasty and easy to make delicious tea time snack.

The following ingredients are needed to prepare Bread Upma.

Ingredients:-

Bread slices.         - 9
Onion.                   -1big
Tomato.                 - 2
Green chilly.          - 3
Ginger.                   - a small piece
Turmeric powder . - a pinch
Red chilly powder. -1/2tsp
Cumin seeds.          -1/2tsp
Mustard seeds.        -1tsp
Oil.                          -1tbsp
Ghee.                       - to toast bread
Sugar.                       - a pinch
Salt.                          - to taste

Instructions:-

1). Spread little ghee on a non stick tawa and toast bread slices till crisp on both sides. Cut the crispy bread slices into small square pieces and keep aside.

2). Peel, wash and finely chop onion and keep aside.

3). Peel, wash and finely chop a small piece of ginger and keep aside.

4). Wash and chop green chillies into round pieces and keep aside.

5). Wash and finely chop tomatoes and keep aside.

Method:-

1). Heat oil in a wide bottom pan and splutter mustard seeds and cumin seeds and saute well.

2). Add chopped ginger, green chillies and curry leaves into the pan and saute well.

3). Add finely chopped onion and required salt into the pan and saute well till onion becomes translucent.

4). Add finely chopped tomato into the pan and saute well. Cover and cook on low flame till the tomato becomes soft and mushy.

5). Add turmeric powder and red chilly powder into the pan and mix well.

6). Add toasted crispy bread slices into the pan and saute well till the masala nicely coated on the slices.

7). Sprinkle a pinch of sugar over the bread upma.Mix well and switch off the flame.

 

8). Transfer the bread upma to a serving plate and serve hot.

Tomato Avial/Thakkali Avial

Tomato avial also known as thakkali avial is a coconut based delicious side dish made with red tomatoes, drumsticks, onion and spices goes well with rice.

The following ingredients are needed to prepare Tomato Avial / Thakkali Avial.

Ingredients:-

Tomato.                - 4
Drumstick.            - 2
Onion.                   -1 big
Green chilly.          - 5
Curry leaves.         -1spring
Grated coconut.     -1 cup
Cumin seeds.         -1/2 tsp
Shallots.                 - 5
Red chilly powder. -3/4tsp
Turmeric powder.   -1/4tsp
Salt.                        - to taste
Coconut oil.            - 2tsp

Instructions:-

1). Wash and chop tomatoes into thin lengthy slices and keep aside.

2). Peel the outer skin lightly and chop the drumsticks into 1 and 1/2 inch lengthy pieces and keep aside.

3). Peel, wash and finely chop onion and keep aside.

4). Wash and half slit green chillies and keep aside.

5). Grind grated coconut along with cumin seeds and shallots to a smooth paste and keep aside.

Method:-

1). In a wide bottom cooking pan add the chopped drumstick pieces and 1/4 cup of water.Cover and cook the drumstick pieces on low flame.

2). Once the drumstick pieces are half cooked add half slit green chillies, finely chopped onion, chopped tomato pieces and required salt into the cooking pan and cook till soft.

3). Add red chilly powder and turmeric powder into the pan and mix well.

3). Add ground coconut mixture into the pan and mix with all the ingredients in the cooking pan. Cover and cook till the water evaporates and switch off the flame.

4). Add fresh curry leaves and coconut oil over the avial and mix well.

5). Transfer the tomato avial to a serving bowl.

A very tasty and delicious Tomato Avial /Thakkali Avial is ready to serve with rice.

Gidgi Chana Gashi/Raw Jackfruit Black Chickpea Curry

Gidgi Chana Gashi / Kadgi Gashi is a Kochi GSB Konkani style roasted coconut spicy masala curry made with raw jackfruit and black chickpeas goes well with rice. Raw Jackfruit is called gidgi or kadgi in Konkani.

The following ingredients are needed to prepare Gidgi Chana Gashi/Raw Jackfruit Black Chickpea Curry.

Ingredients:-

Raw Jackfruit (Kadgi).       - a small portion
Black Chickpea (Chana).    - 3/4 cup
Kudampuli (Dharambi sol).- a small piece
Salt.                                     - to taste

For grinding roasted Coconut Masala Paste:-

Grated coconut. -1cup
Urad dal.            -1tbsp
Coriander seeds. -1tbsp
Dry Red chillies. - 8
Fenugreek seeds. -10 seeds only

Instructions:-

1). Wash and soak black chickpeas in water overnight. Pressure cook the soaked chickpeas adding sufficient water for 4 whistles or till soft and keep aside.

2). Grease little coconut oil on your hands and on a kitchen kinfe before cutting the raw jackfruit. Cut a small portion of a raw jackfruit. Chop and remove the outer thorny skin and chop the raw jackfruit into medium thick cubes and keep them in water.

3). In a pan dry roast urad dal, dry red chillies, coriander seeds and methi seeds together on low flame till urad dal change its colour and nice aroma comes out. Keep the above roasted ingredients on a plate. In the same pan add grated coconut and dry roast till golden brown colour.Transfer the dry roasted coconut on the same plate . Add turmeric powder and mix with all the dry roasted ingredients and allow them to cool.

4). Grind all the dry roasted ingredients together to a fine paste till oil seperates without adding water. Keep aside the roasted coconut masala paste.

Method:-

1). In a wide bottom cooking vessel add the chopped raw jackfruit pieces and 3 cup of water. Boil and cook on low flame till soft.

2). Add cooked black chickpeas into the vessel and mix well.

3). Add required salt and add a small piece of kudampuli into the vessel. Cover and cook for 5 minutes on low flame.Instead of kudampuli you can add a small piece of dry raw mango.

4). Add required roasted coconut masala paste into the vessel and mix well. Add little water and make the curry to a semi thick gravy consistency. Boil the gravy for 4 minutes on low flame and switch off the flame.

5). Transfer the jackfruit black chickpea curry to a serving bowl.

A very tasty Gidgi Chana Gashi / Raw Jackfruit Black Chickpea Curry is ready to serve with rice.

Chundakka Thoran/ Turkey Berry Stir Fry

 Chundakka Thoran is a coconut based fresh turkey berry stir fry goes well as a side dish with rice.

The following ingredients are needed prepare Chundakka Thoran /Turkey Berry Stir Fry.

Ingredients:-

Turkey Berry/Chundakka.- 2 cup fresh
Onion.                                -1 big
Curry leaves.                      -1spring
Salt.                                    - to taste

For grinding Coconut Mixture:-

Grated coconut.      -1 cup
Dry Red chillies.     - 2
Turmeric powder.    -1/2 tsp
Cumin seeds /Jeera. -1/2 tsp
Garlic.                      - 1 clove

For Seasoning:-

Coconut oil.        -2 tsp
Urad dal.             -1tsp
Mustard seeds.    -1tsp
Dry Red chillies. -2 broken into halves
Curry leaves.       -1spring

Instructions:-

1). Wash fresh turkey berries in water. Remove the green stalk attach to it and chop each turkey berry into 2 pieces. Keep the chopped turkey berries in water for 10 minutest to prevent discolouring.

2). Peel, wash and finely chop onion and keep aside.

3). Grind grated coconut along with dry red chillies, garlic, turmeric powder and cumin seeds to a coarse paste adding very little water. Keep aside the coarsely ground coconut mixture.

Method;-

1). Heat coconut oil in a pan and add urad dal and saute well. When urad dal starts to change its colour splutter mustard seeds and saute well. Add broken dry chilly pieces into the pan and fry in oil for a second. Add curry leaves and saute well.

2). Drain water completely and add the chopped turkey berries into the pan and saute well.

3). Add required salt into the pan and sprinkle little water. Cover and cook the turkey berries on low flame.

4). Add finely chopped onion into the pan and saute well till translucent.

5). Add coarsely ground coconut mixture into the pan and mix with the cooked turkey berries and onion. Cover and cook it for 2 minutes on low flame. Saute well till the water evaporates and switch off the flame.

6). Transfer the turkey berry stir fry to a serving plate.

A tasty Chundakka Thoran /Turkey Berry Stir Fry is ready to serve hot as a side dish with rice and dal curry.

Baby corn Manchurian

 Baby corn manchurian is a delicious side dish goes well with chapathi, phulka, roti, naan etc.The recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Baby Corn Manchurian.

Ingredients:-

Baby corn.              - 250gm peeled
Onion.                     -1 big
Capsicum.               -1
Garlic.                     - 5
Green chilly.            - 2
Black pepper.           -1/2 crushed
Soya sauce.              -1tbsp
Green chilly sauce.  -1tbsp
Tomato Ketchup.      -2tbsp
Red chilli sauce.       -1tsp
Sugar.                        -1/2tsp
Salt.                           - to taste
Vinegar.                     - 1/2tsp
Cornflour.                  - 2tbsp +1tbsp
Pepper powder.          -1tsp
Celery.                        - 2 stalks
Sun flower oil.            - 2tbsp
Sunflower oil.             - for frying

Instructions:-

1). Wash and chop capsicum into halves. Remove the seeds and again chop capasicum into medium pieces. Peel and chop onion into lengthy pieces. Wash and chop green chilly into thin round pieces.Peel and finely chop garlic. Wash celery and finely chop the celery stalks and  celery leaves seperately.

2). Wash baby corn and chop into pieces. In a large basin add the chopped baby corn pieces.Add pepper powder, 2 tbsp of corn flour and little salt into the basin and mix with baby corn pieces without adding water.

3). Heat oil in a deep frying pan.Add the corn flour coated baby corn pieces into the hot oil and fry them till crisp and keep aside.

4). In a small bowl add 1tbsp of corn flour and mix with 2tbsp of water without lumps. Keep aside the corn flour slurry.

Method:-

1). Heat oil in a wide bottom pan.Add chopped garlic, green chillies, celery stalk and onion pieces into the pan and saute well till onion becomes translucent.

2). Add chopped capsicum into the pan and saute well.

3). Add soya sauce, red chilly sauce, green chilly sauce, tomato ketchup and required salt into the pan and mix well.

4). Add sugar, crushed black pepper, vinegar and 1/4 cup of water into the pan and boil well. Add corn flour slurry into the pan and mix well.

5). Add fried baby corn pieces into the pan and mix well.

6). Add finely chopped celery leaves into the pan and mix well.

7). Mix all the ingredients and boil the curry on low flame and saute well in between.When the curry becomes little thick switch off the flame.

8). Transfer the baby corn manchurian to a serving plate.

A very tasty and delicious baby corn manchurian is ready to serve.

Potato Curry With Coconut Paste

Potato curry with coconut paste is a tasty and delicious curry that can be served with chapathi, phulka, appam or parota.The recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Potato Curry With Coconut Paste.

Ingredients:-

Potato.                   -2
Onion.                   -1
Tomato.                 -1
Green chilly.          -1
Ginger.                   - a small piece
Garlic.                    - 2
Curry leaves.          -1 spring
Red chilly powder. -1tsp
Turmeric powder.   -1/4tsp
Coriander powder.  -1/2tsp
Garam masala.        -1/2tsp
Grated coconut.       -1/2cup
Fennel seeds.           -1/2tsp

Salt.                         - to taste

Coconut oil.             -1tbsp

Instructions:-

1). Peel and chop potato into medium thick pieces. Wash the potato pieces and boil well till soft adding little salt and keep aside.

2). Peel and finely chop onion and keep aside.

3). Peel and finely chop ginger and garlic. Chop green chilly into small pieces and keep aside.

5). Wash and finely chop tomaro and keep aside.

6). Grind grated coconut to a fine paste adding little water and keep aside.

Method:-

1). Heat coconut oil in a pan and add fennel seeds and saute well. Add finely chopped onion and little salt into the pan and saute the onions and fry well.Add chopped ginger, garlic, green chillies and curry leaves into the pan and saute well. Once the onion pieces are well sauted add chilly powder, turmeric powder, coriander powder and garam masala powder into the pan and saute for 2 minutes till raw smell goes off.

2). Add finely chopped tomato into the pan and saute well till the tomato pieces are cooked well and becomes mushy.

3). Add boiled potato pieces and 1/4 cup of water into the pan and mix with the masala and boil well.

4). Add ground coconut paste into the pan and mix well and boil on low flame.

5). Cook the potato curry to a little thick consistency and switch off the flame.

6). Transfer the potato curry to a serving plate and serve with chapathi, appam or parota.

Kootu Curry

 

Kootu Curry is a thick curry and one of the main dish served in onam sadhya during Onam festival in Kerala. Kootu Curry recipe is explained with step by step method and photos.Kootu Curry is a very tasty and easy to prepare onam sadhya recipe made with cooked black chickpea, yam, raw banana, coarsely ground coconut cumin paste, roasted coconut and tempering in coconut oil.

The following ingredients are needed to prepare Kerala Kootu Curry Recipe.

Ingredients:-

Black chickpea (Kadala).- 3/4 cup
Raw Banana.                    -1
Black pepper (crushed).   -1 tsp
Turmeric powder.             -1/4 tsp
Grated coconut.                -1 cup
Cumin seeds.                    -1/2 tsp
Mustard seeds.                  -1tsp
Dry red chillies.                - 2
Urad dal.                           -1/2 tsp
Curry leaves.                     -1sprig
Grated coconut.                 -1/4 cup for roasting
Coconut oil.                       -2 tsp +1tbsp
Salt.                                   - to taste
Yam chopped.                    -1 cup

Instructions:-

1). Soak black chickpea / kadala in water overnight and pressure cook the soaked chickpea adding sufficient water for 3 whistles or till soft. Once cooled drain water and keep aside the cooked black chickpea.

2). Peel and remove the outer skin of raw banana and yam.Chop raw banana and yam into small pieces. Wash well and keep aside the chopped raw banana and yam pieces.

Method:-

1). In a wide bottom pan add chopped raw banana pieces, yam pieces, crushed pepper, turmeric powder and required salt and mix well. Boil and cook the vegetables adding required water till soft.

2). Add pressure cooked black chickpea into the pan and mix with the cooked banana and yam pieces.

3). Grind 1cup grated coconut and 1/2 tsp cumin seeds to a coarse paste. Add this coarsely ground coconut cumin paste into the pan and mix with all the ingredients in the pan. 

 

4). Boil and cook till the curry becomes little thick. Stir in between and switch off the flame.

 

5). Heat 2 tsp coconut oil in a small pan for seasoning and add urad dal and saute well. When urad dal starts to change its colour splutter mustard seeds and saute well. Add broken dry red chilly pieces and curry leaves into the pan and fry in oil for a second and switch off the flame. Pour the above seasoning /tempering into the kootu curry and mix well.

 

6). Heat 1tbsp coconut oil in the same small pan. Add 1/4 cup grated coconut and roast well in coconut oil till golden colour. Switch off the flame and pour the roasted coconut into the Kootu Curry and mix well.

 

Transfer the Kootu Curry to a serving bowl.

A very tasty Kootu Curry is ready to serve with rice.

Maida Burfi

Maida burfi is a sweet dish made with three ingredients. A very easy to make maida burfi recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Maida Burfi.

Ingredients:-

Maida. -1 cup (all purpose flour)
Sugar.  -1 cup
Ghee.   -1/4cup
Water.  -1/3 cup

Instructions:- 

1). Sieve 1 cup maida (all purpose flour) and keep aside.

2).Grease a pan with little ghee and keep aside.

Method:- 

1). Heat ghee in a non stick pan and add maida in it.

 

2).  Roast maida till it nicely mix with ghee. 

3). Transfer the roasted maida on to a clean and dry plate.

4). In the same pan add sugar and water and mix well until the sugar completely dissolves in water and forms a one string consistency.

 

5). Add roasted maida into the pan and mix with the sugar syrup and stir well. .

6). Stir the maida sugar mixture continuously until there is no lumps.Switch off the flame and continue stirring the mixture until it becomes thick and leaves the pan.

 

7). Transfer the thick maida sugar mixture to a greased pan.Grease your hands with little ghee and evenly spread the hot burfi mixture and let it cool down.

8). Once the maida burfi mixture is cooled demould it on to a plate.

Sweet Maida Burfi is ready to cut into desired shape.