Cashew Coconut Burfi


For the final day of Diwali sweet and savories is a simple and exotic cashew coconut burfi.Coconut burfi is a traditional sweet and can be made in so many ways.

Today's version is a very simple one and doesn't need of any sugar syrup consistency.For an added and rich taste,here I have used some cashew powder.As we like slightly soft burfi and I made it such a way.If you want a crispy version then keep the mixture on the flame for another minute or two.




                                                                    
                                                            
                                                  Cashew Coconut Burfi


                                                                  
   Basic Information

   Preparation time ~ 20 minutes
   Cooking time ~ 15-20 minutes
   Serves ~ 10-12 pieces(depending on the size)


   
  Ingredients

  
Ingredient
Quantity
Coconut(grated)
1 cup tightly packed)
Sugar
1- 1.25 cups
Whole Cashews/mundiri
15-20
Ghee/nei
3 tsp
Grated coconut
1 tbs
Cardamom powder/ellakai podi1/2 tsp


    
  Method 
  • Pulse the cashews in a blender with intervals to a fine powder and keep it aside.Grease a tray with a tsp of ghee and set it aside.
  • In a pan take the grated coconut and sugar,sprinkle a tbs of water and turn on the flame.The flame should be in  low to medium.Stir in continuously until the sugar melts.
  • Once and the mixture becomes thick add in the powdered cashews and cardamom powder.Mix it well and stir it for a minute and add in 2 tsp of ghee.Stir it until the mixture leave the sides of the pan.
  • Now take it out from the flame and pour it on the greased plate or tray.Level it with a greased spoon or spatula.After 10 minutes with the help of a knife or pizza cutter mark lines to cut it into desired shape.Gently remove the pieces from the tray after it cools down completely.
  • Store it in an air tight container.





  • Here I have used 1 cup of sugar for 1 cup of grated coconut and the sweet was perfect for us.If you need more sweeter burfi,then it can be increased up to 1.25 cups.
  • Stir in continuously to prevent burning.
  • Once the mixture becomes thick and bit difficult to stir then it has reached the consistency and need to be taken out from the flame.
  • While pouring it on the tray sometimes the mixture might be in a runny consistency but after cooling it will be perfect.


Enjoy..............................





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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93

Mundiri Murukku /Cashew Murukku


Coming to day2 of blogging marathon #93,themed under Diwali sweet and savories is a crunchy murukku.
This is a super crunchy murukku with cashew and roasted gram powder.I tried this murukku only with cashew powder and rice flour couple of times.It came out good and not as crunchy as expected.Then I used some roasted gram dhal powder along with cashews and the result was amazing and the murukku came out so cruchy and stayed crunchy for longer time.




                                                                      
                                                            
                                       Mundiri Murukku /Cashew Murukku


                                                                  
   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 30 minutes
   Makes ~ 300 gms(approximately)


   
  Ingredients

    

Ingredient
Quantity
Rice flour/arisimaavu
1 cup
Whole cashews/mundiri
15-17
Roasted gram dhal/pottukadalai
1 tbs
Ghee/nei
1 tbs
Sesame seeds/yellu
2 tsp
Asafoetida/perungayam
1/8 tsp
Salt
3/4 tsp
Water
to knead
Oil
for frying

  Method 
  • Take the cashews and roasted gram dhal in a blender jar and grind it to a fine powder.Sieve it and keep it aside.
  • Heat the oil in a pan and take all the ingredients in a  bowl and  mix it well.Now to this sprinkle little water at a time and knead it to a soft dough.Keep it covred.
  • Take the murukku press with the star or round  disc,fill the dough.Squeeze it in the oil in a circular pattern and fry it for a minute.Fry it till the sizzling sound ceases and the murukku turned out crunchy.Remove it from the oil and drain it on a paper towel.Break it into small pieces.
  • After cooling,store it in an air tight container.


  • Cover the dough with a plate to prevent drying.
  • If you feel hard to squeeze then sprinkle some water and mix the dough.
  • Instead of squeezing it in hot oil,small murukkus can be made on a butter paper or a flat ladle and drop it in the oil.


Enjoy............................



BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93

Ribbon Pakoda - Version 3 /Seeval / Naada Karasev




Starting the 3rd week of 92nd edition of blogging marathon with Diwali sweets and savories as theme.
As Diwali is fast approaching,like to share some savories and sweets.Today's recipe is a crunchy and addictive ribbon pakoda.This snack has varoius names such as seeval,Naada Kaarasev and Ribbon murukku  in each region.

I have already shared two version of this snack with different ingredients and proportions.But this is my Grand mother's version and still my aunt follows this recipe.Though I make this snack often I follow this one but this has been in my to do list since long.So tried this one for the first time and it came out so crunchy and kids loved it.



                                                                      
                                                            
                                                              Ribbon Pakoda /Seeval /Naada Karasev


                                                                  
   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 30 minutes
   Makes ~ 450 gms(approximately)


   
  Ingredients

    

Ingredient
Quantity
Gram flour/besan
1 cup
Rice flour/arisimaavu
1 cup 
Red chilly powder/milgai podi
1.5- 2 tsp
Turmeric powder/majal podi
1/2 tsp
Asafoetida/perungayam
1/8 tsp
Salt
1 tsp
Water
to knead
Oil
for frying

  Method 
  • Heat the oil in a pan and take all the ingredients in a  bowl and to this add 3tbs of hotoil and mix it well.Now to this sprinkle little water at a time and knead it to a soft dough.
  • Take the murukku press with the ribbon pakoda blade,fill the dough.Squeeze it in the oil in a circular pattern and fry it for a minute.Now with the ladle break the bigger pieces to a smaller pieces for even frying.Fry it till the sizzling sound ceases and the pakoda turned out nice and golden.Remove it from the oil and drain it on a paper towel.

  • Store it in an air tight container.



  • Cover the dough with a plate to prevent drying.
  • If you feel hard to squeeze then sprinkle some water and mix the dough.
  • The pakoda color will get deeper upon cooling and take it from the oil as soon as the sizzling sound ceases.
  • Instead of hot oil melted butter can also be used.
  • A tbs of roasted urad dhal powder can also be added for extra taste and crunch.

Enjoy..............................






BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93

Tomato Gotsu /Thakkali Gotsu


With lots of homegrown tomatoes,its natural to make dishes with tomatoes.So made this simple yet finger licking tomato gotsu.

Tomato gotsu aka thakkali gotsu is a perfect accompaniment for fluffy idlys and it can be made in no time.

This gotsu is an instant version and doesn't need any prior preparation.In the original recipe the tomato is chopped and used.But I pureed it and used as my kid's don't like the tomato skin.



                                                             
                                                            
                                     Tomato Gotsu /Thakkali Gotsu


                                                                  
   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 15 minutes
   Serves ~ 2-3


  Ingredients




Ingredient
Quantity
Onion(finely chopped)
1(medium size)
Tomato(pureed)
4-5(medium size)
Green chilly/pacha milagai
5-6(slit lengthy)
Ginger&garlic paste
1 tsp (optional)
Turmeric powder/manjal podi
1/4 tsp
Red chilly powder/milagai podi
1/4 tsp
Gram flour/kadalamaavu
2 tsp
Curry leaves
few leaves
Coriander leaves(finely chopped)
as needed
Salt
1 tsp
Oil
2 tsp

 For the tempering


Ingredient
Quantity
Mustard seeds/kadugu
1/2 tsp
Fennel seeds/sombu
1/2 tsp
Cloves/lavangam
2
Cinnamon/pattai
1/2 inch piece
  
   
   Method 
  • Puree the tomatoes and keep it aside.Mix the gram flour with 1/4 cup of water and st it aside.
  • Heat a pan with oil and do the tempering,add in the chopped onion,green chilly and curry leaves.Saute it till transparent.Now if you are using ginger&garlic paste add in and saute it for a minute.
  • Add in the pureed tomatoes and saute it for a minute.Now add 1.5 cups of water, red chilly powder,turmeric powder and salt.Let it boil until the raw smell disappears.At this stage add in the gram flour mixture.
  • Mix it well and let it boil for couple of minutes and stir in between as it tends to settle in the bottom.Put off the flame and sprinkle the chopped coriander leaves.
  •  Serve it  with idly or dosa.



  • The amount red chilly powder  and green chillies given here is for a medium version.
  • Instead of ginger&garlic paste,finely chopped ginger and garlic can be used.
  • After adding the gram flour mixture the gotsu tends to thicken,so adjust the consistency accordingly.

Enjoy.............................

Guntur Chicken Fry


Guntur Chicken fry,a spicy fry with freshly ground masala paste.Its a great party starter or an accompaniment for rice.As this fry is a dry version,it can be rolled in a roti and have it as a roll.

The recipe uses the basic ingredients and the freshly ground masala enhances the taste and aroma.I tried this recipe couple of times and it was a great hit among kids.



                                                                                          

                                                          
                                                           
                                                         Guntur Chicken Fry 


                                                                  
   Basic Information

   Preparation time ~ 20 minutes
   Marination time~ 30 minutes
   Cooking time ~ 30 minutes
   Serves ~ 3
   Recipe Source ~ here


   
 Ingredients

 
  
Ingredient
Quantity
Chicken( with bone or boneless)
2 lbs
Onion(finely chopped)
1(medium size)
Tomato
1 medium size
Ginger&garlic paste
1 tbs
Yogurt/thayir
3 tbs
Turmeric powder
1/4 tsp
Green chilly/pachamilagai
3-4
Curry leaves/karivepillai
2 sprigs
Salt
1.5 tsp
Oil
3 tbs
Coriander leaves(finely chopped)
2 tbs
   

 To roast and powder



Coriander seeds
1 tbs
Red chilly/varamilagai
2-3 (broken)
Mustard seeds/kadugu
1/2 tsp
Fenugreek seeds/vendhayam
1/8 tsp
Black pepper/milagu
1.5 tsp
Cumin seeds/jeeragam
1/2 tsp
Cinnamon/pattai
1 inch
Cloves/lavangam
2
Coconut(grated)
2 tbs

   

 Method 
  • Wash and clean the chicken and cut into bite size pieces and keep it aside.Add the yogurt and 1/2 tsp of salt to the chicken and marinate for 30 minutes minimum.
  • Heat a pan on a stove top and add 1/2 tsp of oil,add in all the spices given to roast.Roast it until a nice aroma comes out.Now add in the grated coconut and few curry leaves.Fry it for a minute.Put off the flame and grind it o a fine paste with water and keep it aside.
  • In a  pan,heat the oil ,once it becomes hot,add in the chopped onion and curry leaves,saute it with a pinch of  salt until translucent.Add in the ginger &garlic paste and fry it for a minute or until raw smell disappears.Add in the chopped tomato and mix it well.Cook it until mushy,
  • Add in the marinated chicken and give it a mix till it changes the color. Now add in the ground paste and mix it well.Add around 1/2 cup of water.
  • Cook it covered  in a medium flame till the chicken is tender and stir in between to prevent burning.Once the chicken is tender,remove the lid and in the slit green chillies and curry leaves. Let it simmer it for couple of minutes until the moisture evaporates.Keep it on a low flame for a minute and put off the flame.
  • Serve it warm with rasam rice or a starter.




Enjoy..................................




No Onion and Garlic Thali /Festive Thali


Third day thali is a special auspicious day or festival thali made in special occasions in our households.Mostly this thali is made on amavasay,karthigai and other special occasions and no onion,garlic is used.Also some of the specific type of country vegetables are only supposed to cook.Freshly ground masala powders are used to make sambar and other dishes.


The thali has
1.White rice
2.Avarakkai(broad beans) arachivitta samabar
3.Rasam
4.Vazhakkai Podimas(recipe follows)
5.Mochaikkai Masala curry(recipe follows)
6.Paasiparuppu/moong dhal payasam
7.Ulundu/urad dhal Vada
8.Thayir/yogurt






Vazhakkai Podimas


Coming to the vazhakkai podimas,its a dry curry and a great accompaniment for spicy kuzhambhu and sambar.This podimas can be made with or without onion also turmeric powder is added in some house holds,we don't add it and keep it in white color.Use a well matured raw banana/vazhakkai for this podimas.The tender ones will turned out mushy and it won't taste good.

                                                                                                                                  
                                                                                    
                    Vazhakkai /Raw Banana Podimas



                                                                  
   Basic Information

   Preparation time ~ 20 minutes
   Cooking time ~ 10-12 minutes
   Serves ~ 3(generously)


  Ingredients


  
Ingredient
Quantity
Vazhakkai/raw banana
2 (medium size)
Green chilly/pacahamilagai
2-3(finely chopped)
Ginger/inji
1 tsp(finely chopped)
Coconut(grated)
3-4 tbs
Curry leaves/karivepillai
few leaves
Salt
1 tsp
Oil
2 tsp



 For the tempering

Ingredient
Quantity
Mustard seeds/kadugu
1 tsp
Urad dhal/uluthamparuppu
1.5 tsp
Channa dhal/kadalaparuppu
1 tbs
Asafoetida/perungayam
a pinch
  
   Method 
  • Cut the raw banana into two and cook it in a boiling water till it becomes tender.Remove it from the water immediately.After cooling peel the skin and grate it with a grater and keep it aside.
  • Heat the oil in a pan,once it becomes hot do the tempering with the ingredients.Add in the chopped ginger,green chilly and curry leaves.Add in the grated coconut and mix it well.Add in the grated vazhakkai/raw banana and mix it well.Simmer it for couple of minutes and stir in between.Put off the flame.
  • Serve it along with rice and kulambhu or sambar





Mochai Masala Curry/Mochai Curry



Fresh mochai curry is often made during the season ans here frozen ones are available in the market and often I make it for our lunch.This curry tastes awesome with simple rasam and curd rice.Here I made it in a dry version,if you want a semi dry version add one more tomato and increase the amount of coconut while grinding.
     
                                                                      
                                                            
                             Mochai /Field beans Masala Curry


                                                                  
   Basic Information

   Preparation time ~ 20 minutes
   Cooking time ~ 12-15 minutes
   Serves ~ 3(generously)


  Ingredients


  
Ingredient
Quantity
Mochai/field beans/sruti papdi lilva
1.5 cups(fresh /frozen)
Tomato(finely chopped)
1(small size)
Cumin seeds
1/2 tsp
Turmeric powder/manjal podi
1/8 tsp
Asafoetida/perungayam
a pinch
Curry leaves/karivepillai
few leaves
Salt
1 tsp
Oil
2 tsp



 Grind to a fine paste

Ingredient
Quantity
Coconut
3- 4 tbs
Red chilly/varamilagai
3-4
Cumin seeds/jeeragam
1 tsp
Ginger/inji
1/2 inch piece
  
   Method 
  • Pressure cook the mochai with a pinch of salt for 2 whistles in a pressure cooker.Drain the excess water after the pressure subsides and keep it aside.Grind the given ingredients to a fine paste and set it aside.
    • Heat the oil in a pan,crackle the cumin seeds and add in the chopped tomato and curry leaves.Saute it until the tomato is mushy.Add in the cooked mochai and give it a mix.Now to this add the ground paste,salt and turmeric powder.
    • Mix it well,cook it covered in a medium flame for 5 minutes.Mix it well and simmer it for 2-3 minutes or until the desired consistency is reached.Put off the flame and sprinkle some chopped coriander leaves if needed.



                                                                                                             
                                                                                        
                 




    Enjoy...............................

    BMLogo


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91

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