Mango Coconut Burfi

Mango Burfi / Mango Coconut Burfi is a sweet dish made with ripe mango pulp. Mango Coconut Burfi recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Mango Burfi / Mango Coconut Burfi.

Ingredients:-

Ripe Mango.              -1big
Sugar.                        -1cup
Desiccated Coconut. - 2 or 3 cup
Milk.                         -1/2 cup
Cardamom.               - 5
Ghee.                        - 2tbsp +1tsp

Instructions:-

1). Wash and peel a big ripe mango and chop into medium pieces. Add mango pieces in a blender and blend to a smooth paste without adding water and keep aside the mango pulp.

2). Peel and crush cardamom and keep aside.

3). Grease little ghee evenly on a steel plate and keep aside.

Method:-

1). Heat 1tbsp of ghee in a wide bottom pan on medium flame and add the ripe mango pulp into the pan.

2). Mix the mango pulp and ghee with a spoon and cook for few minutes on medium flame.

3). Add 1/2 cup of milk to the mango pulp in the pan and stir the mango milk mixture on low flame.

4). Add sugar into the pan and mix well till the sugar completely melts in the mango milk mixture.

5). Add desiccated coconut into the pan and stir the mixture continuously and cook on medium flame.

6). When the mango mixture becomes little thick, add 1tbsp of ghee into the pan and keep on stirring the mixture with spoon.

7). Add crushed cardamom to the mango mixture in the pan and stir well.

8). Stir the mango mixture continuously until it starts to leave the sides of the pan and become thick. Then switch off the flame.

9). Transfer the mango burfi / mango coconut burfi to a greased steel plate and spread it evenly with the back of the spoon. Let it cool down completely.

10). Cut the Mango Burfi / Mango Coconut Burfi into desired pieces. Now Mango Burfi is ready to serve.

Keep the Mango Burfi / Mango Coconut Burfi pieces in an airtight container and store it in the fridge and lasts for a week.

Malabar Spinach Dal Curry

Malabar Spinach Dal Curry/ Vali Bhaji Randayi is a healthy and delicious gravy dish made with malabar spinach greens and toor dal, goes well with rice and roti.Malabar spinach is known as Vali Bhajji in Konkani. Malabar spinach/ Vali bhaji is a leafy vegetable.Vali Randayi/ Malabar Spinach Dal Curry recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Malabar Spinach Dal Curry/ Vaali Bhajji Randayi.

Ingredients:-

Malabar spinach. - 1big bunch
Toor dal.               -1 cup
Onion.                  - 2
Tomato.                - 2
Green chillies.      - 4 or 5
Garlic.                   - 8 cloves
Red chilly powder. -1/4tsp
Turmeric powder.   -1/4tsp
Salt.                         - to taste
Ghee.                       -1tsp

For Seasoning:-

Cooking oil.    -1tbsp
Urad dal.          -1tsp
Mustard seeds. -1tsp
Cumin seeds.    -1/2tsp
Dry Red chilly. -1(broken into bits)
Garlic.               -2 cloves
Hing powder.    -1/2 tsp
Curry leaves.     -1 spring

Instructions:-

1). Clean and wash malabar spinach greens (vali bhajji) in water. Drain water completely and finely chop the malabar spinach greens and keep aside.

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

3). Wash and slit green chillies and keep aside.

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

chopped Malabar Spinach, Onion, Green chilly and Tomato

5). Peel and finely chop 10 garlic cloves and keep aside.

Method:-

1). Wash toor dal and drain water.Add toor dal in a pressure cooker along with 2 cup of water.

2). Add chopped malabar spinach greens, finely chopped onion, chopped tomatoes and slit green chillies into the cooker vessel.

3). Add 8 finely chopped garlic, red chilly powder and turmeric powder into the cooker vessel and mix well.

4). Close the cooker vessel with lid and pressure cook for 1 whistle on high flame. Then keep the flame to medium heat and cook for 10 minutes and switch off the flame. When the pressure releases open the cooker vessel.

5). Add required salt and mix with all the cooked ingredients in the cooker vessel and cook for 2 minute on low flame without lid.

6). Heat oil in a small pan for seasoning. Add urad dal and saute well. Splutter mustard seeds and cumin seeds and saute well. Add broken dry red chilly bits and fry in oil. Add 2 finely chopped garlic and fry well. Add curry leaves and hing powder and saute well and switch off the flame.

7). Pour the above seasoning into the malabar spinach dal curry in the cooker vessel.

8).Transfer the Malabar Spinach Dal Curry to a serving bowl. Add 1tsp ghee on top of the curry just before serving.

A tasty, healthy and delicious Vali Bhajji Randayi/ Malabar Spinach Dal Curry is ready to serve with rice and roti.

Chakkuli

Chakkuli also known as Chakli / Murukku is a spiral shaped deep fried crispy and crunchy snack made with rice flour and urad dal flour (black gram flour).Chakuli / Chakkuli recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Chakkuli / Chakli/ Murukku.

Ingredients:-

Rice flour.               -1cup
Urad dal flour.         -1/4 cup
Cumin seeds.           -1/2tsp
White Sesame (Til). - 1/2tsp
Butter.                       -1tbsp
Coconut oil.              -1tbsp
Salt.                           - to taste
Water.                        - as required to knead
Oil.                             - for deep frying

Instructions:-

1). Roast urad dal flour in a pan on low flame till nice aroma comes out and transfer the roasted urad dal flour to a bowl.

2). Add rice flour into the bowl and mix well with urad dal flour.

3). Heat coconut oil and butter in a pan till the butter melts. Pour the hot coconut oil and melted butter to the rice flour urad dal flour mixture in the bowl.

4). Add required salt, cumin seeds and white sesame seeds (white til) to the bowl and mix well with the flour mixture using your hands.

5). Add water little by little into the flour mixture (just enough to make a smooth dough).Knead well and make a soft and solid dough. 

6) Divide the soft and solid dough into cylindrical shape and keep aside.

7). Take a Banana leaf and chop into small square or rectangular pieces and keep aside.

Method:-

1). Grease little oil inside the chakli making machine and on the star mould disc (a round disc having star shaped hole in the center) and keep aside.

Chakli making machine with lid and star shaped hole disc

2). Place the star shaped hole chakli mould disc inside the chakli making machine and fill it with prepared cylindrical shaped soft and solid dough.

3). Close the chakli making machine with its lid.

4). Now start to make raw chakli on the chopped banana leaf. Rotate the chakli making machine in spiral motion and twist the handle of the chakli making machine lid using your hand and make spiral shaped raw chakli on the chopped banana leaves.

5). Heat oil in a deep frying pan on high flame. Flip the prepared spiral shaped raw chakli from banana leaf to your palm.

6). When the oil is hot gently drop the prepared chakli one by one into the hot oil and deep fry till golden brown colour on medium flame. 

7). When one side of the chakli is roasted well, lower the flame and flip each chakli with a flat spatula to cook the other side.Deep fry the chakli in batches till crispy and golden colour on medium flame.

8). Remove the deep fried crispy chaklis one by one from hot oil with a flat spatula.

 9). Transfer the deep fried crispy chakkuli / chakli to a plate and let them cool to room temperature.Crispy  and crunchy Chakkuli /Chakli/ Murukku is ready to serve.

10). When cooled to room temperature store the deep fried crispy and crunchy chakkuli /chakli / murukku in airtight container and consume within 3 weeks.

Ventiye Sambar

Colocasia Stem Sambar / Ventiye Sambar is a delicious gravy dish made with colocasia stems adding colocasia leaves, masoor dal, hog plums and hing powder, goes well with rice.Colocasia stem is called Venti in Konkani.Colocasia Stem Sambar recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Ventiye Sambar / Colocasia Stem Sambar.

Ingredients:-

Colocasia Stems with Leaves. -15 (tender)
Masoor dal or Toor dal.           -1/2 cup
Hog plum (Ambade).               -3
Sambar powder.                       -3 tbsp

For Seasoning:-

Coconut oil.     - 2tsp
Mustard seeds. -1tsp
Cumin seeds.    -1/2tsp
Curry leaves.    -1 spring
Hing powder.    -1/2tsp

Instructions:-

1). Seperate the colocasia stems and leaves. Remove the outer fiber of the colocasia stems and chop into small pieces. Wash the chopped colocasia stems 2 to 3 times in water. Drain water completely and keep aside.

chopped Colocasia stems (Venti)

2). Clean and devein the colocasia leaves and wash thoroughly in water. Drain water completely and chop the colocasia leaves into small pieces and keep aside.

chopped Colocasia leaves

3). Wash and gently crush the hog plums and keep aside.

4). Wash and pressure cook masoor dal along with chopped colocasia stems, chopped colocasia leaves and crushed hog plums for 2 whistles adding sufficient water and keep aside.

Method:-

1). In a wide cooking kadai add the pressure cooked masoor dal, colocasia stems, colocasia leaves and hog plums. Add required salt and 1 and 1/2 cup of water into the kadai. Boil and cook for 2 minutes on low flame.

2). Add sambar powder and mix with the cooked ingredients in the cooking kadai.

3). Boil the gravy and cook for 3 minutes on low flame and switch off the flame.

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

5). Pour the above seasoning into the sambar in the cooking kadai and mix well.

6). Transfer the Colocasia Stem Sambar / Ventiye Sambar to a serving bowl.

A tasty and delicious Ventiye Sambar / Colocasia Stem Sambar is ready to serve with rice.