Coconut Burfi

Ingredients

250 gms. finely grated coconut ( fresh )

250 gms. sugar

100 ml. water

Ghee 50 gms

ghee for greasing plate

Method

Add 2 spoons of ghee in a pan then coconut and sugar

together with little water (100 ml )

Stir well and cook till soft lump forms.

Add ghee then Spread in a greased plate.

Allow to cool then  cut in to pieces.

Kaju Barfi Ingredients 200 gm cashewnuts 400 gm sugar elaichi powdered silver foil (optional) 250  gm khoya Method Dry grind the cashew Mix khoya (grated) and sugar Heat in a heavy pan, stirring continuously. Once the sugar dissolves, add  the cashew  and elaichi power. Cooking, constantly stir till soft lump is formed and does not stick to sides. Roll on a flat surface to desired thickness and apply silver foil.

	Katirikka Rasavangi Ingredients Brinjal  100 gms Tamarind  lemon size 1 tspn Gram dal 1 tspn urdh dal 3-4 dried red chillies 4 tbsp coconut 1/2 cup cooked toor dal Turmeric a pinch 1/4 tspn mustard seeds a pinch asafoetida curry leaves A little oil for roasting and seasoning salt to taste Preparation In a pan with very little oil roast red chillies, gram dal urad dal and asafoetida. When you can get the aroma finally add curry leafe remove from heat blender this with coconut keep aside . In a pan add little water with brinjal and allow to boil for 3 min then add tamarind water with turmeric powder, add  little salt allow to boil brinjal.( don’t smash too much ) Now add the coconut paste and toor dal to the above simmer a little and turn off the gas. Season with spluttering mustard seeds and curry leaves. Health benefit of brinjal. This vegetable is good source of minerals like manganese, copper, iron and potassium.

Shrikhand

Ingredients
1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed

Method
Tie curd in a clean muslin cloth overnight. (6-7 hours).
Take into a bowl, add sugar and mix.
Keep aside for 25-30 minutes to allow sugar to dissolve.
Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half nuts.
Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.

Tomato kurma

Tomato Kurma                             

                      

Ingredients

½ kg Tomatoes (cut into large pieces)
¼ tsp fennel(saunf)
¼ tsp red chillie powder
¼ tsp Garam Masala                          
A pinch turmeric powder
Few Ginger & Garlic
4 tbsp coconut
2 tsp oil
Few Curry / Coriander leaves
Salt

Method

Heat pan, add few drops of oil fry ginger and garlic.
Grind this along with coconut and keep aside.

Heat 2 spoons of oil in a pan, add fennel and tomatoes.

Add red chillie powder,turmeric powder, salt and sauté  for 5 minutes.
Stir gently, else the tomatoes will smash.

Now add the coconut paste and masala powder.
After a boil, turn off the gas.
Garnish with fresh coriander leaves.
Goes well with Steamed Rice/Aapam/idly/ Dosa

Bread Upma

Ingredients

Bread                                            Loaf  1

Onion                                             2

Capsicum                                        1

Lemon                                            1

Spring onion / coriander leaves         2 spoons

Sev                                                2 spoons to garnish

Salt to taste

Red Chilli Powder 1/4 spoon

Oil 2 spoons

Method

Cut bread into small pieces.

Keep a kadai, add 2 spoons of oil. Add onions and saute till light pink.

Add capcicum and saute for few minutes, with salt and chilli powder.

Then add bread , sprinkle few drops of water.

Turn off the gas after 5 minutes

Add spring onions / coriander leaves.

Garnish with Lemon Juice, Sev.




Variation II

Same method as above

Add 2 tomatoes to the ingredient and saute after onion.
Finally add 1 spoon of tomato ketchup and 1 spoon of butter / ghee.
Garnish with  coriander leaves.

Fresh Bell Pepper Salad:

Ingredients

Corn ( boiled )	50 gms
Bell Pepper	1
Cucumber	1
Tomato	1
Onion	1
Salt	To taste
Chilli Flakes	a pinch
Honey Lemon Sugar Corriander Leaves Any Cooking Oil	1 Spoon ½ Lemon A pinch A bunch for Dressing 1 spoon

Method :

In a bowl,add Honey, Chilli flakes ,Sugar, Lemon Juice, oil and salt mix well and keep aside
Cut all vegetables in to dice shaped
Add this to the mixture prepared earlier.
Dress with Corriander leaves
Serve fresh for best nutrition value.

       

                      

About Lakshmi's Kitchen

Hi,

Welcome to my Blog "Lakshmi's Kitchen Corner".

I intend to share some simple and easy to make recipes through my blog.

Hope you enjoy the posts. Do share your comments.