Nariyal Burfi (Coconut Fudge)

Nariyal Burfi (Coconut Fudge)

Nariyal Burfi is simple and delicious dessert that only requires a few ingredients! It is super easy to make, and you can serve this as sweet snack in the form of candy. I make this burfi with caramelized sugar which gives a nice twist to the burfi itself. 

• 1-3/4 cup milk
• 3/4 cup coconut powder
• 1/2 cup sugar
• 1/8 tsp cardamom powder
• 4 tsp butter
• 1 Tbsp pistachios sliced

1. Soak the coconut in boiling milk for about 30 minutes.

2. In a flat heavy bottom pan, over medium high heat melt one teaspoon of butter, add sugar, spread evenly in pan.

3. After sugar start melting, keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.

4. Slowly add milk mixture sugar will become lumpy open the heat to medium and keep stirring sugar will dissolve and will give nice light brown color.
5. Keep stirring and scraping the sides about 15 minutes mixture will become lumpy add the remaining butter and keep stirring until mixture become soft dough consistency.
6. Pour it over greased plate and flatten with the greased back side of the spoon. Garnish with sliced pistachios.
7. Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1’ squares.

Notes

Caramelizing the sugar adds a very unique taste to Burfi, something every one talk about.

Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1 inch squares.

You will also enjoy few of these recipes, they are easy, has a long shelf life and also great gift ideas, Moong Dal Ladoo, Almond Brittle, Spicy Cashews, 

 

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Paneer Sandwich

Paneer Sandwich

Paneer Sandwich is a quick and easy to make. Paneer Sandwich is healthy and tastes delicious. This is a perfect lunch box option, especially for the kids.

• 4 slice white firm bread
• 1/2 cup paneer crumble (I used 3 cups of milk)
• 1/2 cup bell peppers (finely chopped, I am using green and red just to give color)
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/2 tsp ginger paste
• 1 tsp green chili (finely chopped)
• 2 Tbsp cilantro (finely chopped, hara dhania)
• 2 Tbsp soft butter

1. Knead the paneer, add all the ingredients and mix it well.

2. Spread over 2 slice of bread and cover with other slice of bread.

3. spread the butter lightly on top side of the sandwich, other side we will put the butter after putting the sandwich in sandwich maker. I am using stove top sandwich maker you can use electric, or make it over skillet.

4. Cook over medium heat from both sides until golden brown this should take about 1-1/2 minutes, each side.

Notes

Paneer Sandwich can be served for breakfast, lunch or as a snack. Served any which way, it tastes delicious.

Some more ideas for lunch box Masala Idli, Masala Khichdi, Chickpea Pulav

 

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Paneer Methi (Methi Malai Paneer) Recipe by Manjula

Paneer Methi (Methi Malai Paneer)

Paneer Methi is a delicacy of Northern India. This recipe is paneer with creamy gravy flavored with dry fenugreek leaves known as Fasoori Methi. Paneer Methi is a perfect side dish for formal dinner or even a quiet dinner where you want to impress someone. Any way or time you serve this, it is delicious.

• 1-1/2 cups paneer cubed in about 1/2 inch pieces (used 8oz paneer)
• 1-1/2 cups tomatoes (chopped)
• 1 Tbsp ginger (chopped)
• 1 green chili (chopped)
• 2 Tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/8 tsp asafetida (hing)
• 1/4 tsp turmeric (haldi)
• 1/4 tsp red chili powder (lal mirch)
• 2 Tbsp cashew powder (kaju)
• 2 tsp coriander powder (dhania)
• 1 tsp fennel seed powder (saunf)
• 1 Tbsp dry fenugreek leaves (kasoori methi)
• 1 tsp salt
• 1-1/2 cup milk
• 1/4 tsp garam masala

1. Rub the kasoori methi between your palms and remove the stems if there is any, set aside.

2. Blend tomatoes, ginger, green chili to fine paste. Set aside.

3. Heat one teaspoon of oil in a pan on low heat stir fry the paneer until they are light gold in color, take them out.
4. Heat the remaining oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder, and cashew powder stir for a minute.
5. Add tomato paste, coriander, fennel seed powder, salt and kasoori methi, keep stirring till tomato start leaving the side of the pan, this should take 3-4 minutes. Add milk, and cook for 2-3 minutes. Add paneer and let it cook over low heat for 2-3 minutes. This is the time you can add water as needed if gravy is too thick. Add garam masala stir and turn off the heat.

6. Paneer Methi is ready. 

To make vegan, Substitute paneer with tofu and milk with coconut milk

Serve Paneer Methi with Naan, or Lacha Paratha.

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Lal Mirch Ka Achar (Red Chili Pickle)

Lal Mirch Ka Achar, Red Chili Pickle

Red Chili Pickle is a delightful way to spice up any meal. Indian meals are generally served with a variety of condiments, of which pickles are the most common. This one is a rather hot and spicy pickle, not for the timid palette by any means.

• 10 whole red chili (jalapeno or cayenne)
• 3 Tbsp coriander (dhania)
• 1-1/2 Tbsp fennel seeds (saunf)
• 1 tsp fenugreek seed (dana methi)
• 1 tsp yellow mustard seeds (peele sarso)
• 1 tsp nigella seeds (kalongi)
• 1/8 tsp asafetida (hing)
• 1 tsp mango powder (amchoor)
• 1/2 tsp turmeric (haldi)
• 1 Tbsp salt
• 3 Tbsp oil, I prefer mustard oil (can use olive oil)

1. Wash and dry the chilies and cut the chilies in 1/8-inch pieces.

2. Combine coriander, fennel, fenugreek seeds, mustard seeds, and nigella seeds roast them over low heat for 1-2 minutes till spices becomes aromatic. Grind coarsely.
3. Heat the oil on medium heat, after oil is very turn off the heat and let it come to the room temperature. Set aside.
4. Mix the roasted spices, salt, mango powder, and turmeric to the red chilies, and mix it well. Pour oil over the mixture and mix well.
5. Keep the pickle in a glass jar. Let the jar sit two days at room temperature or few hours in direct sunlight. Pickle is ready to serve. 

Chili Pickle will be good for a week at room temperature or keep in the refrigerator up to one month.

Suggestion For a milder pickle, remove the pepper seeds, or sometimes chilies are not hot then add some red chili powder.

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Khasta Mathri – Indian Savory Crackers

Khasta Mathri – Indian Savory Crackers

Khasta Mathri is a popular, classic savory snack. You can serve these Mathries with pickle at tea time or you can enjoy as is! For all the upcoming holidays, Mathries make a good snack to have around to serve to all guests. They also make for a simple but special homemade gift.

• 1 cup all-purpose flour (maida or plain flour)
• 2 Tbsp sooji (semolina flour)
• 1/2 tsp salt
• 1/4 tsp black pepper (crushed)
• 1/4 tsp cumin seeds (jeera)
• 2 Tbsp oil (canola or vegetable oil)
• 1/2 cup chilled water
• 2 drops lemon juice
• oil to fry

1. Mix the flour, sooji, salt, black pepper, cumin seeds, lemon drops and oil. Note lemon should be just 2-3 drops, we are not adding this to flavor, lemon is added to give the crispness, also Mathries will absorbed less oil.

2. Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft.

3. Cover the dough and let it sit for at least fifteen minutes. Divide the dough into about 20 equal parts, I decided to make 14.

4. Take each part of the dough and make a flat ball shape. Roll them into 2-inch circles. Prick each mathri with a fork about 6-8 places, both sides each, to prevent puffing the mathri when frying.
5. Heat the oil in a frying pan on low medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.

6. Fry mathri in batches, making sure to place just enough mathri to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 5-7 minutes. Take them out over paper towel, which will absorb the extra oil

Suggestions

Serve the Khasta Mathri with cranberry pickle, or Chatpata Aloo

Khasta Mathris can be stored for a couple of months in airtight containers.

If the mathris are cooked on high heat, they will be soft.

 

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Masala Lauki Ki Sabji

Masala Lauki Ki Sabji

Lauki is a simple and healthy vegetable side dish that is also known as opo squash, or Bottle Gourd. Lauki is a staple vegetable in most Indian homes because of its many known health benefits. The vegetable itself is rather bland, so I love manipulating its flavor. 

• 1 medium size lauki peeled and cut into bite-sized pieces (will make about 4 cups)
• 2 medium size tomatoes (finely chopped – will make about 1 cup)
• 2 Tbsp oil (canola or vegetable)
• 1 tsp cumin seeds (jeera)
• 1/8 tsp asafetida (hing)
• 2 Tbsp besan (gram flour)
• 1/8 tsp fenugreek seeds (methi)
• 2 tsp coriander powder (dhania)
• 1/2 tsp red chili powder
• 1/2 tsp turmeric (haldi)
• 1 tsp shredded ginger (adrak)
• 1 Tbsp finely chopped green chili
• 1 tsp salt
• 2 Tbsp finely chopped cilantro (hara dhania)

1. Heat the oil in a saucepan. Oil should be moderately hot. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

2. Add the cumin seeds, asafetida, and fenugreek seeds stir for few seconds. Lower the heat add the besan (besan gives the light aroma and thickness to the gravy) and stir for few seconds. Add coriander powder, red chili powder, turmeric, ginger and green chili stir for few seconds then add tomatoes and salt. Increase the heat medium high. Cook stirring until spices start leaving the oil this should take about 3-4 minute.

3. Last add lauki and about 1 cup of water and let it cook until lauki is tender. This should take about 10 to 12 minutes. 

Notes: lauki can take longer in cooking and more water depends how tender the lauki.

Serving suggestion: Masala Lauki can be served with Roti or paratha, or  dal paratha

 

 

 

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Aloo ki Kachori

Aloo Ki Kachori (Kachori With Potato Stuffing)

Aloo Ki kachori is a delicious, spicy, fried puff bread. Aloo Ki kachori can be part of the main meal or it can even be served for breakfast with a hot cup of chai. This kachori also makes a mouthwatering appetizer that can be served with Green Chutney as chaat.

For Dough

• 1 cup all-purpose flour (maida, plain flour)
• 2 Tbsp sooji (samolina)
• 1/4 tsp salt
• 2 Tbsp oil (canola, vegetable)
• 3 drops lemon juice
• 1/3 cup chilled (approximately )

For Filling

• 1 cup boiled peeled potatoes (roughly mashed)
• 1 Tbsp oil (canola, vegetable)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp red chili powder
• 1 tsp coriander powder (dhania)
• 1/2 tsp mango powder (amchoor)
• 1/2 tsp salt
• 1 Tbsp green chili finely chopped
• 2 Tbsp chopped cilantro (hara dhania)

To Make Dough

1. Mix the flour, sooji, salt, lemon drops and oil. note lemon should be just 3-4 drops, we are not adding to flavor, lemon is added to give the crispness.

2. Add the chilled water slowly, mixing with your fingers as you pour.
3. Do not knead the dough. The dough should be soft.
4. Cover the dough and let it sit for at least fifteen minutes.

Make Filling

1. Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.

2. Add cumin seeds as cumin seeds crack, add all the ingredients, potatoes, red pepper, green chilies, cilantro, and coriander powder, mix it well while stirring the mix keep pressing.
3. Filling should be not very dry, this should take about 5 minutes.
4. Stir in garam masala and amchur. Add more salt or amchur according to taste.
5. Let the filling cool to room temperature, mix it well this should have texture of firm dough.

To make Kachoris

1. Take the dough and knead it for a minute. Divide the dough in twelve equal parts.

2. Mash the dough lightly and divide in 12 parts filling should be about same size as dough.
3. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
4. Mold the dough into a cup and place filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
5. Let the filled ball sit for three to four minutes before rolling. It helps spreading the filling evenly.
6. Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter, or use the rolling pin roll the kachori with light hand.
7. Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle and come up very slow without changing the color.
8. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.

Serve the kachories with cilantro chutney or tamarind chutney.

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Matar With Spicy Gravy (Green Peas Masala Curry)

Matar With Spicy Gravy (Green Peas Masala Curry)

Matar With Spicy Gravy is a super delicious side dish made using green peas which tastes amazing in combination with either roti or rice. Matar with spicy gravy is one of my favorite side dish.

• 2 cup green peas (I am using frozen peas)
• 1 cup tomatoes (chopped )
• 2 Tbsp oil (canola or vegetable)
• 1/2 tsp cumin seeds (jeera)
• 1/8 tsp asafetida (hing)
• 1 Tbsp besan
• 2 tsp coriander powder (dhania )
• 1/4 tsp turmeric (haldi)
• 1/2 tsp red chili powder (lal mirch)
• 1/2 tsp salt
• 1 Tbsp ginger paste
• 1 Tbsp green chili (finely chopped)
• 1/4 tsp garam masala

1. Heat the oil in a saucepan. Oil should be moderately hot. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
2. Add the cumin seeds, and asafetida, after cumin seeds crack add the besan ( besan gives the light aroma and thickness to the gravy) and stir for few seconds. Add all the ingredients except green peas, tomatoes, ginger, green chili, red chili, coriander, turmeric, and salt. Cook stirring until spices start leaving the oil this should take about 3-4 minute.
3. Next add green peas and about 1-1/4 cups of water and let it cook until peas are tender. This should take about 4-6 minutes.

4. Serving suggestion: Matar With Spicy Gravy can be served with any bread or rice.

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Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing)

Aloo Palak Paratha (Bread with Potato and Spinach Stuffing)

Aloo Palak Ka Paratha, a flat bread with a potato spinach stuffing. This paratha is a perfect breakfast treat for the family and friends. Aloo Palak ka Paratha also makes a good lunch box meal to take to work or school. My favorite way to serve Aloo Palak Ka Paratha, with yogurt, or Tomato chutney.

For Dough

• 1 cup whole wheat flour (Chapati ka atta)
• 2 tsp oil (canola oil or vegetable oil)
• 1/4 tsp salt
• 1/3 cup water (use as needed)

Filling

• 1 cup mashed potatoes (boiled peeled and roughly mashed )
• 1 cup spinach finely chopped
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp mango powder (aamchoor)
• 1/4 tsp salt
• 1/2 tsp chili flakes
• 1/4 tsp garam masala

Also Need

• 1/4 cup whole wheat flour for rolling the paratha
• 2 Tbsp oil for cooking the paratha

Tips

1. Potatoes should not be over cooked, they should be tender, if potatoes are over cooks they absorbed extra water that will make the filling very moist and difficult to roll.
2. Before chopping the spinach remove all the stems wash and pat dry.
3. If filling is too moist mix 1-2 tablespoons besan.

Making Dough

1. Mix flour salt and oil add water as needed to make soft dough. Knead the dough well on a lightly oiled surface, dough should be soft but not sticking to your fingers. Cover the dough with a damp cloth and set aside for at least 15 minutes.

Making Filling

1. Mashed potato should be at room temperature, mix all the ingredients for filling together and mix it well. Taste the filling and adjust the salt pepper to taste.

Making Paratha

Divide the dough into four equal parts and form into balls. Divide the aloo palak filling into four parts filling should be about the same size as dough balls.

1. Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all four balls. Let the filled balls settle three to four minutes.

Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.

1. Press the filled ball lightly on dry whole wheat flour from both sides.Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the ball on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
2. Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
3. After few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.

4. Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.

5. Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.

 

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Aam ka Panna (Raw Mango Drink)

Aam Ka Panna (Raw Green Mango Drink)

Aam ka Panna (Raw Green Mango Drink) is a refreshing mango drink that is made from raw green mangoes and some mild spices. This chilled drink is great for hot summer days as it has a very nice cooling effect.

• 2 cup raw cooking mango peeled and cubed,
• 3/4 cup sugar (adjust as needed)
• 1/2 tsp salt
• 1/2 tsp black salt
• 1 tsp dry roasted cumin seed powder
• 1/4 tsp black pepper
• 1/4 cup mint leaves

For Serving

• Few fresh mint leaves (for garnishing)
• 2 cup crushed ice

1. Peel the mango, slice it into large pieces and remove the seed.
2. Boil the mango slices in about 2 cups of water until the mango slices are well cooked. It should take about 10 minutes.
3. After the mango cools off, blend the mango with all the ingredients except use ½ cup of sugar we will add the sugar as needed.
4. Add about 2 cups of water, taste the panna and adjust the salt and sugar. Panna should have the consistency of orange juice. 
5. Serve over ice and use fresh mint leaves as a garnish.

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