Coconut burfi

Coconut burfi the most popular so simple dessert made during the festival times or celebration. Taste and simplicity of this coconut burfi is irreplaceable. We inherite the recipes from our ancestors for the taste. Usually coconut burfi is made with white sugar but I have replaced it with country sugar. Now adays dessicated coconut and coconut milk are readily available in markets. For easy method you can try with dessicated coconut for this burfi but I have used freshly grated coconut.

If using dessicated coconut, you need to soak it in milk or coconut milk for half an hour.

I have added moderate amount of milk to avoid soggyness. Do follow exact measurements given below for the exact consistency and taste.

⏲️PREP TIME : 10 minutes

⏲️COOK TIME : 25 minutes

🍘CUISINE : South Indian

🍘COURSE : Dessert

🍴YIELD : 16 servings

INGREDIENTS REQUIRED :

Grated coconut – 515 gm

Country sugar – 340 gm

Cardamom powder – 2 tbsp

Ghee – 2 tbsp

Cashew nuts as required

Milk – 120ml

METHOD :

Heat a tablespoon of ghee in a non-stick pan and add grated coconut.

Roast the coconut for 2 minutes.

Add milk to coconut and continue to stir well.

Keep stirring until milk is absorbed.

Add in the country sugar and mix them well.

Now the mixture becomes soft and sugar is melted and well incorporated.

Add the cardamom powder and mix well.

Keep stirring until it comes together. (20 minutes)

Now the mixture is ready you can stop the flame.

Remove the pan from the stove and mix it well for 2-3 minutes.

Now transfer it to a greased plate and press it smooth on top using a knife or pallete knife.

Heat a tablespoon of ghee and roast broken cashews till golden.

Finally place the cashews in uniform distance.

Press them a little.

After 10 minutes slice them.

Coconut burfi is ready to serve.

Thattai ( savoury)

Thattai is a gluten free snack which is so crunchy spicy and a very good accompanyment for tea. Its a mixture of rice flour, fried gram flour and urad dhal. A gluten free snack loved by all age groups in south India. It stays well in an air tight container for 3 to 4 weeks. Thattais are famous in karamadai a place near coimbatore. Crunchy yummy snack which is deep fried in oil. Raw rice flour is washed, dried, milled, roasted (which is called as processed rice flour ) used for savouries but, this is a quick method of making savouries with store bought rice flour. A time saver and you don’t need to run to flour mil to grind it. Here comes easy quick method using store bought rice flour to make thattais without compromising the taste and texture. Homemade is always tasty, hygienic and heavenly.

[Watch step by step video attached below. Background music played by my daughter.]

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 40 minutes

🍘CUISINE : Indian

🍘COURSE : Snack

🍴YIELD : 30 thattais

INGREDIENTS REQUIRED :

Rice flour – 250 gm

Fried gram – 50gm

Channa dhal -30gm

Urad dhal – 100gm

Sesame seeds – 1/2 tbsp

Ground but oil – 700ml

Butter – 40gm

Red chilli powder – 1/2 tbsp

Salt – 3/4 tbsp

Water – 300 ml (to make dough)

Asafoetida a big pinch.

Curry leaves – a handful ( chopped)

METHOD :

Firstly soak channa dhal in water for an hour.

In a pan dry roast urad dhal until colour changes and keep it aside.

In the same pan add rice flour, roast it till warm in medium flame.

In a mixer jar add roasted urad dhal, fried gram and grind it to a fine powder.

Now seive rice flour and ground flour together.

Take a big bowl add in the sifted flours, chilli powder, sesame seeds, salt, butter and asafoetida.

Add the soaked, drained channa dhal and curry leaves to it.

Now add water little by little and make a thick dough.

Add oil in a pan and let it heat.

Add a teaspoon of hot oil to dough and mix well.

Make small balls out of the dough.

Spread a plastic sheet or silicon sheet apply oil on it and keep the balls on it.

Using a cup (with flat base), press the balls and flatten them.

Now press with fingers and make them little more thin.

When oil is hot, remove thattais gently from the sheet and drop them one by one .

Fry three at a time.

In medium flame fry them and when the bubbles settle down (stop bubbling) drain the thattais and place them on absorbant paper.

When thattais cool down, transfer them to an air tight container.

Thattais can be served with tea or coffee.

MAKING OF THATTAI YOUTUBE VIDEO LINK :

NOTE :

You need to apply oil on the sheet every time before placing the balls to remove thattais easily from the sheet without sticking.

When oil is hot, take a teaspoon of it and add it to dough and mix well then make balls. Do not miss this step.

Above said ingredients are exactly measured and given. You may add or minus chilli or salt as per your requirement.

Given accurate water measurements.

Coconut Macaroon

Macaroons can easily be made in just few minutes without any preparation. Just mix, scoop and bake it for your loved ones. Macaroons are available in every tea stall in our streets and small bakeries. During my childhood days, wanted to try one but never had a chance to go to tea stall. But one of my friends bought me and it was so yum. Wanted to bake those macaroons for my family and the taste of the macaroons were just out of the world ! I baked it for evening snack, kids loved them when it was freshly baked. My hubby had only two left when he came home. He too loved the chewy ones and said it was awesome ! So just try the delicious macaroons to believe it ! Happy baking!

⏲️PREP TIME : 10 minutes

⏲️BAKE TIME : 15 minutes

🍪CUISINE : Indian

🥨COURSE : snack

🍴YIELD : 14 macaroons

INGREDIENTS REQUIRED :

Dessicated coconut – 190 gm

Country sugar – 130 gm

Egg – 3 no.

Cardamom powder – 1/2 tbsp

Vanilla extract – 1 tsp

METHOD :

In a bowl add in the eggs, vanilla extract, sugar , cardamom powder and beat well .

To the batter add the dessicated coconut and mix with a spatula .

Scoop it with an ice cream scooper or with a round spoon and drop it on the lined baking tray.

In a preheated oven bake the macaroons at 160°c for 15 minutes or until the colour changes to golden.

Allow the macaroons to cool down and then relish it .

Store the left overs in an air tight container.

NOTE :

Macaroons are crunchy and yummy when it is fresh .

After an hour it becomes soft and chewy but still tastes damn good.

You can also use freshly grated coconut.

Beet n carrot halwa

Carrot halwa is a mouth watering indian dessert which is loved by all age groups. While in grocery shopping, long red carrots attracted me and it striked me to make this halwa. Cutting veggies is an art ! When it comes to cooking, I like to chop and do everything on my own. Suddenly thought of giving a twist to the halwa by adding beets. It came out so delicious and colourful. The halwa resulted in an attractive dark red colour which is my favourite colour. With a dash of saffron and fried nuts halwa is outstanding. Every bite is flavourful and just melts in mouth. Its a big hit at my home. Tips for making quick halwa is given in notes so do read and try this healthy delicious and rich halwa for your loved ones and enjoy it !

⏲️PREP TIME : 20 minutes

⏲️COOK TIME : 60 minutes

🥘CUISINE : Indian

🍲COURSE : Dessert

🍴YIELD : 16 servings

INGREDIENTS REQUIRED :

Carrot – 640 gm

Beetroot – 200 gm

Cane sugar – 280 gm

Milk – 410 ml

Ghee – 125 ml

Unsweetened koya – 100 gm

Nuts as required

Saffron a pinch

Cardamom powder – 1tsp

METHOD :

Chop the carrots, beetroot and add to mixer jar.

Add milk little by little and blend them coarsely not finely.

Heat the pan and transfer the blended carrots and beets to it.

In medium flame, add the remaining milk close the lid .

When it is cooked and the milk is evaporated, add the cane sugar.

Let the sugar dissolve and the consistency be thick.

Once it is thickened, add ghee little by little and stir continuously.

[Keep aside 2 tbsp ghee to fry nuts at the end.]

Keep stirring until it comes together leaving the sides of the pan.

Add a tsp of cardamom powder and mix well.

Add in the crumbled koya and stir well

In a small pan add the ghee kept aside and fry the nuts in it.

Add in the fried nuts and saffron to the pan and mix well.

Now the halwa is done.

Transfer the halwa to a bowl and serve hot or at home temperature.

NOTE :

Cardamom (3 no.) and sugar ( 3 tsp ) can be freshly blend together in a mixer jar and can be added to halwa.

I usually store cardamom and sugar blended powder in an air tight glass container in the refrigerator.

Ensure the milk is fully evaporated add sugar is dissolved in each stage of making.

For a quick halwa, can add milk and blended carrots to pressure cooker and give a whistle. Later transfer to pan and add sugar then the procedure is same as given above.

You may skip koya if you are diet conscious.

Peanut dates balls

Peanut balls are very healthy and its traditionally made in houses of South India. Peanuts, jaggery and coconut are ground to coarse powder and made into balls. They are so filling and full of proteins and iron rich as well. Its a big hit in our house and liked by my kids very much. They vanish within 2 weeks time. Do try it for your family and stay healthy !

⏲️PREP TIME : 15 minutes

⏲️COOK TIME : 20 minutes

🥘COURSE : Snack

🍲CUISINE : Indian

🍴YIELD : 25 balls

INGREDIENTS REQUIRED :

Peanut – 250gm

Dates – 30 no.

Jaggery powder – 80 gm

Coconut scrapping – 85 gm

METHOD :

Deseed and chop the dates .

Dry roast the peanuts until the colour changes and skin starts to peel.

Dry roast Coconut scrapping until it becomes slight brown.

In a mixer jar add a hand full roasted peanuts, hand full coconut scrapping and hand full jaggery and grind it coarsely.

Grind them in 2 to 3 batches.

Transfer the ground contents to a plate and add in the chopped dates.

Mix the dates with the mixture and make balls .

Balls are done .

Transfer the balls to an air tight container.

NOTE :

You can also add roasted, ground sesame seeds and flax seeds.

It stays good until 3 weeks in room temperature.

Ragi muruku (CHAKLI)

Muruku is generally made during Diwali and on holidays for kids to munch. Ragi (finger millet) is one ingredient that I try to include in all my cooking and baking. Ragi is highly nutritious and rich in calcium. I wanted to try ragi muruku since long time. It turned out so crunchy and delicious with the aroma of ground nut. Homemade snacks are always healthy and mouth watering. Do try it for your family and enjoy it!

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 60 minutes

🍲CUISINE : Indian

🥘COURSE : snacks

🍴YIELD : 3/4 kg

INGREDIENTS REQUIRED :

Ragi – 1cup (450 gm)

Rice flour -1/2 cup (225gm)

Fried gram 1/8 cup (95gm)

Red chilli powder – 1tbsp

Butter – 3tbsp

Ground nut oil for frying

Sesame seeds – 1tbsp

Cumin seeds – 1tbsp

METHOD :

Dry roast fried gram till warm.

In a mixy jar, powder the roasted fried gram .

Dry roast ragi and rice flour till warm.

Sift Ragi flour, rice flour and fried gram flour together.

Add chilli powder, sesame seeds, cumin seeds, butter and salt.

Make a dough by adding water little by little.

Fill in the muruku making instrument and squeeze in fumming hot oil directly.

Fry in medium flame.

Let the muruku fry until the bubbles settle.

Take out the muruku and place them on tissue paper to remove the excess oil.

Crispy muruku is done.

Note :

Used store bought rice flour.

Added 3 tsp of hot oil from wok to make dough .

Chickpea chaat

Evening snack can also be something like buddha bowl. Chickpea adds more josh to the chaat by combining it with juicy veggies, succulent pomogranate and crunchy boondis. A mixed of protein and veggies make a proper fulfilling evening snack or dinner . I prefer to have it for my dinner which has no carbs. Generally I like salads so add some raw cabbage and lettuce to my bowl specially. With a hint of citrus and juicy veggies in every bite makes it so heavenly. Do try this chickpea Chaat for your family and stay healthy!

⏲️PREP TIME : 10 minutes

⏲️COOK TIME : 10 minutes

🍲COURSE : Chaat

🥙CUISINE : Indian

🍴YIELD : 3 servings

INGREDIENTS REQUIRED :

Chickpea cooked – 1 cup ( 250ml)

Pomogranate – 1/2 cup

Cucumber – 1/2 cup (chopped)

Onion -1 (chopped)

Pepper powder – 1/4 tsp

Chilli powder – 1/4 tsp

Black salt – as required

Chaat masala – 1& 1/2 tsp

Cilantro for garnish

Boondi – 3 tbsp

Lemon juice – 1 tbsp

METHOD :

In a large bowl, add in cooked and drained chickpea, pomogranate, chopped onions, chopped cucumber, seasoning, salt and lemon juice .

Toss the bowl well.

For a crunchy bite add some boondis.

Garnish it with some chopped cilantro .

Serve it immediately!

NOTE :

You can replace boondi with sev .

Carrot scrappings can also be added along with other ingredients.

Cooked peanuts can be used in place of chickpea.

Kalakand Burfi

Kalakand is loaded with the richness of classic flavours and its perfect to satiate the sweet cravings. It just takes 25 minutes to get ready. The flavours of saffron, cardamom and the nuts make it so rich and delicious. Kalakand is one sweet that takes a place in all Indian festivals and functions. Milk based sweets are kids favourite and it calls for white refined sugar. It can also be prepared by reducing the milk instead of adding condensed milk but this method is an easy, simple and instant way of making kalakand in no time. The crumbled paneer gives it a delicate grainy texture. Do try this recipe to believe it !!

⏲PREP TIME : 10 minutes

⏲COOK TIME : 25 minutes

🍲COURSE : Dessert

🥘CUISINE : Indian

🍴YIELD : 16 servings

INGREDIENTS REQUIRED :

Milk powder – 155 gm

Condensed milk – 600 ml

Paneer – 200gm (crumbled)

Cardamom powder – 1tbsp

Nuts for topping

Saffron – for decoration

METHOD :

Heat a nonstick pan, add condensed milk, crumbled paneer and milk powder .

Add cardamom powder and mix well.

Stir continuously in medium flame.

Keep stirring without the bottom getting burnt.

Until everything comes together keep stirring.

Stop the flame when it comes together leaving the sides like a ball.

Transfer the contents to a greased tray.

Smoothen the top with a knife and throw in some saffron.

Add chopped nuts on top and press it with knife.

Let it set for 10 minutes and later flip it on a plate.

Slice it and serve them.

Foxtail millet ( Thinai) balls

Millets are good carbs, high in fibre, low in glucose and helps in digestion as well. Millets can be cooked quickly and digested easily. I have used foxtail millet and roasted bengal gram which makes a very good combination for this sweet ball. This is a very snack, can be made in no time. Palm sugar with ghee make it a perfect healthy snack for kids. Do try it and enjoy it!

⏲PREP TIME : 20 minutes

⏲COOK TIME : 15 minutes

🍜CUISINE : Indian

🥘COURSE : Snack

🍴YIELD : 25 balls

INGREDIENTS REQUIRED :

Roasted bengal gram – 1/2 cup (1/2 cup – 125 ml)

Foxtail millet flour – 200 gm

Palm sugar – 3/4 cup

Cardamom powder – 1 tbsp

Ghee – 6 tbsp

Cashew nuts – 3 tbsp

METHOD :

Powder bengal gram seperately and palm sugar seperately in a mixer jar and keep them aside.

Dry roast ground bengal gram flour for 3 minutes.

Dry roast millet flour for 3 minutes.

In a bowl add the roasted flours, cardamom powder and palm sugar.

Heat ghee in a pan , temper cashews and add it to the mixture.

Mix them well and make balls.

Transfer the millet balls to an air tight container.

Millet balls are ready to serve.

NOTE :

You can use any millet flour of your choice.

While making balls, towards the end if the flour becomes dry, can add little hot ghee to combine the flour to make balls.

You can also add dry ginger powder to the mixture .

Always keep cardamom and sugar powdered together handy to use it for sweets.

Muruku (chakli)

Snacks are a must in all homes . Be it kids or adults everybody love snacking. Mid morning or evening tea-time, muruku plays a very important role in it. With a hot cup of tea or coffee or milk, muruku goes well with anything. During festive season like Diwali, we make different type of sweets but when it comes to savoury its muruku that everybody loves. Home made muruku is really yummy and you can’t stop by having one. Ingredient proportion and shape of muruku may vary in each house but it is made with rice everywhere which is gluten free. During festive season people gather in mil to get their flours ground. For this muruku recipe, you don’t have to run to mil to ground any flour. You can make everything at home and with the goodness of ground nut oil it tastes amazing. Do try it for your family and friends and stay healthy !

⏲PREP TIME : 45 minutes

⏲COOK TIME : 3 hours

🍜CUISINE : indian

🥘COURSE : savoury

🍴YIELD : 2 kg

INGREDIENTS REQUIRED :

Idli rice – 4 cups

Urud dhal – 1/4 cup

Fried gram – 3 & 3/4 cups

Black sesame seeds – 1/ 2 tbsp + 1 tsp

White sesame seeds – 1/2 tbsp

Ajwain seeds – 1 tsp

Long red chillies – 15 no.

Ginger – 1 inch

Garlic – 4 no.

Cumin – 1 & 1/4 tbsp

Butter – 7 tbsp

Asafoetida – 2 pinches

Water as required

Rock salt – 2 & 1/4 tbsp

Groundnut oil for frying – 1 L

METHOD :

Soak idli rice in water for 4 hours.

Separately soak ajwain in 3 tsp water for half an hour.

Dry roast urud dhal till golden colour and blend it with fried gram to a fine powder.

Sift the fine powder and keep it aside.

In a small mixer jar , add red chillies and make it flakes.

In a grinder , add soaked idli rice , ajwain water (strained), red chilli flakes , salt , ginger, asafoetida, garlic and water to grind them.

The batter should be very smooth .

Transfer the batter to a bowl and add the sifted flour, sesame seeds, cumin seeds, butter and water to make a thick dough.

You can add red chilli powder , salt or water if required.

Let the oil get heated in a big pan .

Transfer the dough to the muruku making instrument and squeeze the muruku on backside of skimmer spoon.

Drop a small dough in oil and check whether it is hot .

Drop the spoon on hot fuming oil .

Can fry 3 to 4 murukus at a time in medium flame.

When the bubbles settle, take out muruku and place them on tissue paper to remove excess oil .

Allow muruku to cool down.

Later transfer the muruku to an air tight container.

NOTE :

You can add a tsp of hot oil to batter for better results.

Measure all the ingredients in same cup.

I have used aalaku for measuring the ingredients.

Banana flower fritters / vada

Usually Banana stem, leaves and fruits are used or consumed in our day today life. Banana flower is consumed rarely because it involves tedious job of cleaning before cooking it also it tastes sometimes bitter. My mom used to say that we need to ask for red banana flower otherwise thenvaalai (karpooravalli) banana flower to the grocer. But now a days we buy groceries in air conditioned shops so we blindly pick the fruits & veggies which are clean and attractive to our eyes. But not all the flowers are bitter.

Banana flower vada is very tasty and my family loves it so I don’t mind the task of cleaning it when it has loads of nutrients and health benefits for ladies. It can be had as a snack or can be served as side dish for rasam, curd or sambar. Lets get started with the recipe of making vadai.

⏲PREP TIME : 30 minutes

⏲COOK TIME : 30 minutes

🥘 CUISINE : Indian

🍴COURSE : side dish / snack

🥗 YIELD : 25 vadas

HOW TO CLEAN THE FLOWER :

Remove the style and the transparent shell shown in the picture below.

INGREDIENTS REQUIRED :

Channa dhal – 1 cup

Banana flower – 1 (cleaned & chopped)

Ginger – 1 inch

Fried gram – 3 to 4 tsp

Fennel seeds – 1& 1/2 tsp

Green chillies/ red chillies – 6 to 7

Small onions – 1/2 cup (chopped)

Coriander leaves – little

Salt as required

METHOD :

Soak Channa dhal for 2 hours ,drain and keep aside.

Cleaned, chopped florets are put in buttermilk for a while.

In a mixer jar grind fennel seeds, drained florets, chillies, ginger, Channa dhal, fried gram and salt.

(Keep aside 2 tbsp Channa dhal before grinding to add to final batter )

To the ground mixture, add 2 tbsp channa dhal, chopped onions and coriander leaves and mix well.

Make balls, flatten the vadas in palm .

Deep fry the vadas until crisp in medium flame.

Hot vadas are ready to serve.

NOTE:

You can even skip the onions.

Added fried gram to absorb the moisture and to have oil free vada.

Rice flour can also be added instead of fried gram.