COCONUT BURFI

• COCONUT BURFI IS VERY POPULAR INDIAN AS WELL AS PAKISTANI SWEET. 
• THIS IS A VERY DELICIOUS & QUICK  RECEPIE . 
•  IT IS A SCRUMPTIOUS DESSERT.
•  IT REQUIRED LESS GHEE AS COCONUT IT SELF CONTAIN OIL.
• I PREFER TO MAKE IT DURING DIWALI ,VRAT(FAST) DAYS.                                                          

 COCONUT BURFI PIC

coconut pic

• RECEPIE TYPE-VEGAN /VEG                     
• SERVING FOR -4 
• COOKING TIME-20-30 MIN                          
• PREPARATION TIME-10 MIN

INGRIDIENTS:

• COCONUT-250 GM
• MILK-1KG
• SAFFRON-4STRANDS
• CARDAMOM-3 PIECES
• SUGAR-100GM
• GHEE/CLARIFIED BUTTER-50GM
• TERMERIC POWDER-1PINCH
•  CHOPPED ALMONDS-1HANDFUL
• CHOPPED CASHEWNUTS-1HANDFUL

METHOD:

• TAKE FRESH COCONUT .PEEL THE OUTER BLACK SIDE .SHRED THE COCONUT .
• NOW TAKE A DEEP PAN. KEEP IT IN MEDIUM HIGH FLAME.ADD GHEE IN IT.
• NOW ITS TME TO ADD SHREDDED COCONUT IN IT .
• COOKED IT IN GHEE FOR 2 MIN.STIR IT CONTINUOUSLY.
• NOW ADD THE FULL CREAME MILK,TERMERIC POWDER IN IT.STIR IT  IN BETWEEN TILL MILK WILL NOT REDUCED.KEEP THE FLAME ON MEDIUM.
• NOW ADD MILK SOAKED SAFFRON,SAFFARON POWDER IN IT.
• WHEN THE GHEE IS OOZING OUT THEN ADD THE SUGAR POWDER IN IT.
• MIX IT WELL .STIR IT FOR 1-2 MIN.
• NOW SWITCH OFF THE FLAME.
• SPREAD THE HOT COCONUT MIXTURE ON GHEE GLAZED PLATE.
• LET IT COOL DOWN.CUT IT IN DESIRED SHAPES.
• GARNISH THE CHOPPED ALMOND,CASHEWNUT ON IT.

TIPS:

• AVOID OVERCOOKED THE COCONUT OTHERWISE IT BECOME DRY.
• U CAN USE THE FROZEN SHREDDED  COCONUT IN IT ,BUT ALWAYS FRESH ONE TASTE IS BETTER.
• IF U WANT TO HAVE IT IN VRAT ,AVOID ADDING TERMERIC POWDER.
• COCONUT ITSELF CONTAINS OIL SO AVOID ADDING TOO MUCH GHEE IN THE BURFI.

VARIATION:

• U CAN ADD THE GRATED ORANGE CARROT IN IT.

PESSARATU DOSA-WHOLE GREEN GRAM LENTIL DOSA(NUTRITIOUS)

• THIS IS ANDHRA SPECIAL-SOUTH INDIAN  RECEPIE. 
• TRADITIONALLY,THEY WILL NOT ADD RICE & YELLOW MOONG DAL ,BUT I ADD FOR ENHANCING THE CRYSPYNESS & TASTE.
• IT IS VERY NUTRITIOUS RECEPIE.                                                             

PESSARATU  PIC

           RECEPIE TYPE-VEGAN/VEG                          
           SERVING FOR -2 PEOPLE
           COOKING TIME - 5MIN                                                      

INGRIDIENTS:

• WHOLE MOONG DAL-1/2 CUP
• YELLOW MOONG DAL-1/2CUP
• IDLI RICE-1/4CUP
• SONA MASOORI RICE-1/4CUP
• FENUGREEKN SEEDS -1TSP
• GINGER-1 INCH
• AESOFTIDA/HING-1PINCH
• GREEN CHILLY-2MEDIUM SIZE 
• REFINED OIL-FOR DRIZZLING OVER PESSARATU
• SALT-1TSP

TOPPING

• CHOPPED ONION-1/4BOWL
• CHOPPED CORRIENDER-1HANDFUL
• SHREDDED COCONUT-1HANDFUL

METHOD:

• SOAKED THE RICE  & LENTIL,FENUGREEK SEEDS OVERNIGHT SEPERATELY.
• TAKE A MIXY .ADD GINGER,GREENCHILLY,CURRYLEAVES,SOAKED FENUGREEK SEEDS IN THE LENTIL & GRIND IT FINELY.
• TRANSFER THE BATTER  IN BIG BOWL.
• NOW ADD THE SOAKED RICE IN THE MIXY .GRIND IT FINELY BY ADDING WATER LTTTLE BY LITTLE.
• THEN MIX THE BOTH BATTER.
• NOW WHISK THE BATTER FOR 10 TO 15 MINUTES .KEEP IT ASIDE IN WARM PLACE -MICROWAVE .(WHICH IS PREHEATED FOR 2 MIN,NOW TURN OFF)
• NO NEED TO FERMENT  PESARATTU BATTER AS ITS SKIN HAS ALREADY THAT QUALITY.
• BUT IF U WANT GOLDEN TEXTURE & MORE CRYSPINESS THEN U HAVE TO FERMERNT IT FOR 2 HOURS.
• ADD WATER,SALT THE IN BATTER.BATTER SHOULD NOT BE TOO THICK LIKE IDLI,NOT TOO THIN LIKE NORMAL DOSA.
• NOW TAKE A NON-STICK SKILLET.KEEP IT IN MEDIUM HIGH FLAME OR 1 MIN.
• WHEN IT BECOME WARM ,THEN SPREAD THE SALTY WATER ON THE GRIDDLE/SKILLET ,THEN WIPE THE SKILLET WITH OIL DRENCHED TISSUE PAPER.
• NOW TAKE A BIG LADDLE.FILL IT WITH BATTER,SPREAD IT OVER THE SKILLET.
• MOVE THE BATTER WITH THE HELP OF SPATULA BACK SIDE IN CIRCLE.
• WHEN IT IS HALF COOKED FROM ONE SIDE ,POUR THE REFINED OIL ON THE DOSA,NOT IN THE CORNERS. 
• COOKED IT TILL IT BECOME GOLDEN BROWN.
• CAN PUT VERY SMALL CHOPPED ONION,TOMATO,GREEN CHILLY,CORRIENDER LEAVES,SHREDDED COCONUT WHEN ONE SIDE IT IS HALF COOKED.
• IT IS READY TO EAT.RELISH IT WITH COCONUT CHUTNEY,SAMBHAR.

TIPS:

• RICE FLOUR CAN BE USE FOR CRYSPYNESS.
• IF BATTER IS LOOKING WATERY,CAN ADD RICE FLOUR TO MAKE IT THICKER.
• LESS QUANTITY OF RICE FLOUR IS ENOUGH TO MAKE THICK BATTER.
• AVOID COOKING THE DOSA FROM THE FLIP SIDE.

VARIATIONS:

• U CAN STUFF THE GRATED CHEESE,GRATED CABBAGE & ORANGE CARROT ALSO.
• U CAN ADD THE ONE HANDFUL SOAKED CHANA DAL IN BATTER FOR ENHANCING THE CRYSPINESS.

STEAMED BLACK PLAINTAIN (BANANA)

                                           

BLACK PLAINTAIN

                                                                       

• THIS BANANA IS PRODUCT OF COASTAL AREA.IN INDIA ,IT IS AVAILABLE IN SOUTHERN PART.IN USA,I GOT IT IN CHINESE MARKET.
• THIS BANANA BECOME MORE SWEET AFTER COOKED.IF WE EAT IT WITHOUT STEAMED/COOKED ,SOME RAW FLAVOR WILL BE COMING OUT ,EVEN IF WE EAT THE RIPPEN ONE.
• IT IS BLACK FROM OUTSIDE,ORANGE-YELLOW FROM INSIDE.IT IS VERY NUTRITIOUS & HEALTHY FOR KIDS ,WEAK PERSONS.

.recepie type-vegan/veg      serve for- 2 people

.cooking time-5-7 min           preparation time-5 min

INGRIDIENTS:

BLACK PLAINTAIN-2 PIECES

METHOD:

• PEEL THE BLACK PLAINTAIN OUTER SHELL ,CUT THE INNER PART IN NORMAL SIZE ROUNDELES.
• WE WANT TO STEAMED IT FULLY LIKE IDLI.
• TAKE A COOKER.ADD 1 GLASS WATER IN IT.NOW TAKE A BOWL .KEEP ITS BOTTOM SIDE UPWARDS.
• NOW TAKE A BIG BOWL.ADD THE  BANANA PIECES IN IT.
• NOW CLOSE THE COOKER WITHOUT WHISTLE ON THE LID.
• NOW KEEP IT ON HIGH FLAME FOR 5-7 MINUTES.
• IT IS READY TO EAT NOW.

TIPS:

• U CAN COVER IT IN BANANA LEAVES WHILE STEAMING  THE BANANA.
• BY THIS ,SOME FRAGNANCE WILL COMING OUT IN THE STEAMED BANANA & IT IS HEALTHY ALSO.
• WE CAN STEAMED THE BANANA IN IDLI STAND ALSO.

VARIATIONS:

• U CAN BOIL THE PLAINTAIN IN COOKER(AVOID PEELING WHILE BOILING).

CARROT-SUJI HULWA

                                            

                                                           CARROT SUJI HALWA                                                                          

ORANGE CARROT

RECEPIE TYPE-VEGAN/VEG                  SERVE FOR-3 PEOPLE

PREPARATION TIME-10 MIN             COOKING TIME-20MIN

INGRIDIENTS:

SOOJI-1/2CUP
SHREDDED CARROT- 1/4CUP
SUGAR-1/4CUP
WATER-1CUP
CARDAMOM POWDER-1/2TSP
GHEE OR UNSALTED BUTTER-1/4 CUP
SHREDDED COCONUT-1 HANDFUL
SOAKED RAISINS-1HANDFUL
CASHEWNUT- 1 HANDFUL

METHOD:

•  PEEL THE ORANGE CARROT & SHRED IT IN THICK PIECES OR  U CAN CUT IT & ADD THE CUT PIECES IN THE MIXY.GRIND IT FOR ONE ROUND ONLY.
• FRY THE CARROT FOR 30 SECONDS IN THE GHEE.
• NOW ADD THE SUJI IN IT.
• COOKED SUJI TILL IT CHANGE THE COLOR INTO GOLDEN BROWN.
• IN THE SAME TIME,TAKE A PAN,ADD WATER & SUGAR IN IT ON HIGH FLAME.WHEN WATER BECOME HOT ,THEN SWITCH OFF THE FLAME.
• ADD THAT WATER IN COOKED GOLDEN BROWN SUJI & STIR IT TILL THERE IS NO LUMPS.
• NOW STIR THE HALWA TILL HALWA BECOME THICK. WHEN  IT START LEAVING THE SURFACE OF THE PAN  &  GHEE IS OOZING OUT.
• GARNISH IT WITH SHREDDED COCONUT.

TIPS:

• CARROT WILL ENHANCE THE COLOR AS WELL AS TASTE OF HALWA.IT WILL LOOKING LIKE THAT WE ADD SAFFRON IN IT.
• U CAN ADD THE LEMON ZEST.

SWEET PANNIYARAM

• THIS IS A SOUTH INDIAN RECEPIE.IT HAS SOFT & FLUFFY TEXTURE INSIDE BUT CRISPY OUTSIDE.
• THE BEAUTY OF THIS RECEPIE IS THAT IT  DEMANDS VERY LESS AMOUNT OF GHEE.
• PANNIYARAM CHATTI/PUFF PAN IS USED FOR MAKING IT WHICH IS AVAILABLE IN INDIAN GROCERY STORES & (ONLINE)AMAZON.COM .IT IS ALSO AVAILABLE IN COSTCO IF U R LIVING IN USA.                                                                     

SWEET PANIYARAM

• RECEPIE TYPE-VEGAN/VEG                                               SERVE -3-4 PEOPLE
• PREPARATION TIME-15 MIN                                              COOKING TIME-5 MIN

INGRIDIENTS:

DOSA BATTER-1CUP
SHREDDED COCONUT -1HANDFUL
MASHED BANANA-1SMALL SIZE
CHOPPED APPLE -1SMALL SIZE
SUGAR-1/2CUP
SHREDDED CARROT-1HANDFUL
CARDAMOM POWDER-1/2TSP
CHOPPED CAHEWNUT-1HANDFUL
SOAKED RAISINS-1HANDFUL
GHEE-FOR COOKING
FENNEL SEEDS-1TSP

METHOD:

• TAKE A DEEP BOWL.
•  ADD THE  DOSA BATTER,COCONUT,BANANA,APPLE,CARDAMOM POWDER,SUGAR,CASHEWNUT,RAISINS,FENNEL SEEDS IN IT. 
• TAKE A PANIYARAM CHATTI/PUFF PAN.
• HEAT IT ON HIGH FLAME.ADD FEW DROP OF GHEE IN ALL MOULDS.
• LET IT HOT FOR 30 SECONDS.
• NOW KEEP IT IN MEDIUM FLAME.
• NOW TRANSFER THE BATTER IN PAN MOULDS.
• FILL THE MOULDS UPTO 3/4 LEVEL.AS IT WILL COMEUP WHILE COOKING. 
• WHEN IT WILL START BUBBLING UPSIDE THEN FLIP IT WITH THE HELP OF BAMBOO STICK.
• U CAN COVER THE PAN WITH LID OR PLATE FOR 1 MIN.
• SOON IT WILL TURN IN GOLDEN RED COLOR.
• RELISH IT WITH COCONUT MILK+HONEY+SAFFRON MIXTURE OR MANGO PICKLE.

TIPS:

• U CAN USE THE WATER SOAKED JAGGERY IN PLACE OF SUGAR.ADD RICEFLOUR IF BATTER GET WATERY DUE TO ADDING JAGGERY.
• U CAN ADD THE SOAKED RAVA FOR ENHANCING THE CRYSPINESS.
• NEVER COOK  IT HIGH FLAME OTHERWISE IT WILL REMAIN UNCOOKED FROM INSIDE.
• U CAN ADD PINCH OF SALT IN IT. 

PINNEAPPLE KHEER/PAYSAM

                                                                       

PINNEAPPLE

Diwali is inevitable part of our festivals.This diwali i decided to prepare a different kind of kheer- pinneapple paysam. Since pinneapple is seasonal ,u can make it when it is coming out in abundant.Always use fresh , rippen,sweet pinneapple for it.It is really yummy & very tempting also .It is a south indian-kerala special dessert.

                                                       

PINNEAPPLE KHEER

• Recepie type-vegan/veg                                  cooking time-30 min
• preparation time -15 min                                 serve for-2 people

Ingridients:

• Pinneapple -1cup
• Sabudana-1/4cup
• Sugar-1/4cup
• Milk-1/2liter
• Cardamom powder-1/2tsp
• Saffron strands-4-5
• ghee-2tsp
• Cashew nuts-1handful
• Soaked Almond-1handful
• Soaked Raisins-1tbsp

Method:

• Take a pan .Add full creame milk in it.keep it in medium -low flame. Reduce it till it become half.
• Take a pressure cooker .keep it on high flame.Add ghee in it. 
• Now add the cardamom powder,chopped pinneapple in it.Saute it till it become soften .If it is not become soften easily(due to pinneapple quality),add 1-2 tbsp water& sugar,simmer the gas,allow it for 1 whistle.
• Now it is turn of sabudana/sago/tapioca.soaked it  for 1 hour.now add 1/2cup water in pressure cooker.add the sabudana.allow it for 1-2 whistle.
• Actually it should be full mashy.Blend it with blender so that no grains can be see.
• Now add the reduced milk,saffron(soaked in milk)  in cooked sabuadana & pinneapple .
• Mix them properly.
• Garnish it with all kind of dry fruits. 

Tips:

• We r using the sabudana for the thickness.U can use the rice also for it.
• In the place of normal reduced milk u can add the first & second milk of coconut.(u can boil second milk of coconut for some time ,but first milk of coconut is very thick .When u add it ,thenstir it & switch off the flame.
• In place of sugar ,u can add the jaggery.
• If u r eating it in fast/vrat time then avoid adding rice.

  

BLACK PLAINTAIN (BANANA) KHEER

BLACK PLAINTAIN(BANANA)KHEER

• SOUTH INDIA,THIS BANANA IS CALLED NENDRA-BALE.BALE MEANS BANANA.IN USA IT IS CALLED PLANTAIN (OF BLACK COLOR).
• THIS IS MADE OUT OF RIPE BLACK BANANA.ALL OVER BLACK COLOR FROM OUTSIDE ,INNER SIDE ORANGE-YELLOW.
• IF U SEE IT FIRST TIME ,IT IS LOOKING LIKE ROTTEN ,BUT IT IS ITS NATURAL COLOR.
• IT IS NOT TASTY WHILE EATING UNCOOKED.SOME RAW FLAVOR COMES.IT IS GOOD IN KHEER ,SHEERA PREPARATION.
• IT IS PRODUCED IN COASTAL AREA.IN INDIA ,BASICALLLY IT IS IN SOUTHERN PART.
• IN USA ,IN PHILLEDELPHIA I GOT IT FROM CHINESE MARKET .
• THIS KHEER IS GOOD FOR THOSE PEOPLE WHO WANT TO ADDOD FAT IN THEIR BODY  IN HEALTHY WAY.FOR GROWING BABY IT IS NUTRITIOUS & FILLER  ALSO.                                      

BLACK PLAINTAIN

• RECEPIE TYPE-VEGAN/VEG                                             PREPARATION TIME-10 MIN
• COOKING TIME-10 MIN                                                    SERVING FOR-2        

INGRIDIENTS:

• RIPE BLACK BANANA-1
• MILK-150ML
• SUGAR-1.5TSP
• WATER-2TBSP
• CARDAMOM-1/2TSP
• FENNEL SEEDS-1/4TSP
• CASHEWNUT-50GM
• GHEE-2TSP
• SAFFRON-4-5STRANDS

METHOD:

• ALWAYS USE FULL RIPPEN BLACK BANANA.WHEN IT BECOME FULLY BLACK FROM ALL OUTER SIDE,THEN ONLY IT IS PROPER RIPEN.
• PEEL THE BANANA.CUT IT  INTO SMALL PIECES.
• SHALLOW FRY THE RIPE BANANA IN DESI GHEE/UNSALTED BUTTER.
•  NOW TAKE A PAN. ADD BANANA PIECES,FENNEL SEEDS & ADD WATER(LESS AMOUNT) IN IT.
• STIR IT FOR 5 MINUTES.
• BANANA GET COOKED VERY EASILY.
• THEN ADD MILK ,SUGAR,CARDAMOM POWDER IN IT.
• ADD THE SAFFRON STRANDS(SOAKED IN ITBSP LUKEWARM  MILK FOR 5 MIN)ALSO.
• BOIL IT SO THAT EVERYTHING CAN MIX PROPERLY.
• AFTER SOME TIME IT WILL GET MASHY.
• ADD  COCONUT MILK.(IF DESIRED)GENERALLY WHEN NORMAL MILK IS USED ,THEN COCONUT MILK IS AVOIDED.
• GARNISH IT WITH CHOPPED CASHEWNUTS,ALMONDS,RAISINS.

TIPS:

• IN THIS PAYSAM ,REDUCED MILK IS NOT REQUIRED.BANANA ITSELF PROVIDE THE THICKNESS IN THE KHEER.
• IN THIS TYPE OF PAYSAM/KHEER (UNLIKE NORMAL KHEER )QUANTITY OF MILK IS LESS.IT IS USED TO MAKE MASHY BANANA LIQUID ONLY.
• NO NEED OF PRESSURE-COOKER FOR BOILING THE BANANA.
• MILK QUANTITY IS DEPENDING ON THE DESIRED THICKNESS OF THE KHEER.
• TRADITIONALLY ,JAGGERY IS USED IN THE PLACE OF SUGAR.  & COCONUT MILK  IS USED IN THE PLACE OF NORMAL FUT FAT MILK.
• IF U WANT TO AVOID THE SHALLOW FRY THE BANANA IN GHEE,U CAN.JUST ADD 2TSP GHEE IN THE BOILING TIME OF MILK.