Coconut Burfi / Thenga Burfi - Vegan Sweet

I am actually surprised as to how I have not blogged this very simple,yet a very tasty sweet in my blog :-(

Coconut Burfi or Thengai Burfi is very easy to make and almost a no fail sweet

This was the first sweet I learnt to make all by myself a few years ago and it has been a breeze from then .

Generally, there is always some hesitation especially for beginners to work with sugar syrup and making burfis.  That is because if you dont get the consistency of the sugar syrup right , the entire process can turn into a big time flop show.

Traditionally if we go to make we need to check for 1 string consistency and then add the coconut gratings to prepare, but this a quick but no fail recipe and will not let you down.

Preparation Time : 30 mins

Cooking Time : 20 mins

Complexity  : medium 

Ingredients 

1 medium sized coconut 

Sugar as needed 

2 tsp fresh cardamom powder 

1 tsp coconut oil for greasing 

(Ghee can be used if not Vegan)

Method 

• Break the coconut into 2 halves and grate them such that you get only the white portion of the coconut. 
• Dont grate it very deep else the brown portion also will get mixed giving the burfis slightly brown color . 
• You can scrape them left over part of the coconut later to use it for cooking.In that way the coconut won't be wasted.
• Transfer the grated coconut to a container and take sugar in equal measure or 3/4th .
• (I.e if the grated coconut measures 2 cups take 1 .75 cups of sugar )
• In a thick bottomed pan , add the sugar, coconut  and cardamom powder and on medium flame ,let the sugar melt and blend with the coconut. 
• Keep stirring occasionally to prevent burning or sticking to the pan.
• After about 10 mins or so the mixture will appear frothy from the sides and will bubble in center. 
• Now , keep stirring and scraping the mixture from the sides and continue cooking until it forms a nice mass and leaves the sides of the pan .
• Turn off at the stage and immediately transfer to a greased plate and level it quickly .
• Cut squares or diamonds using a knife when the mixture is warm and allow it to set for a while.  Making the mark when warm is important. Otherwise the burfi will crumble when you try to cut after it is cooled .
• Once cooled , remove the pieces carefully from the plate and then transfer to an airtight box and store it .

Siyalam - Guest Post By Meera Rajan

Continuing with my guest posts, today's recipe is shared by Meera Rajan , who is an awesome photographer , yoga expert and an avid bird lover in addition to being a lovely mom. We are yet to meet her personally as we got introduced via social media ,but we share a bond that makes us feel we are friends for ages and we seldom realise that we haven't met in person.

Meera has shared with us a traditional recipe from TamilNadu, South India called "Siyalam" which is similar to the famous Gujurati snack Dhokla . This snack has a special place in her recipe list and she has happily shared it with all of us .

Presenting her recipe to all of you in her own words.

Ingredients

1 cup Moongdal 
1/4 cup raw rice( I used brown rice )
1 table spoon Channa dal 

Mel Podi or Masala Powder
1 tea spoon channa dal 
1/4 cup peanut 
3 table spoon coconut 
2 table spoon Coriander seeds 
3 dry red chillies
Small piece hing 

Fry all this one after another in oil, & powder it coarsely .

Tadka /Tempering
1 teaspoon mustard 
1 teaspoon uradh dal
1 teaspoon channa dal 
1 green chilli 
Oil 
Curry leaves 

Method 

• Soak rice and dhall for an hour, grind like idli batter with 1 green chilli, ,piece of ginger , & salt , ferment for 5 hours minimum. Steam it like idly for 10 to 12 minutes .After it cools down cut it in to pieces.
• In a kadai add oil /ghee add the tadka items one by one , add thick tamarind water ( 1 small lemon size ) salt , let it boil till the raw smell goes , add the  cut dal pieces , mix nicely.
• Cover & let it absorb the imli water , open mix nicely without breaking the pieces.
• Add the Mel Podi or powdered masala . Garnish with fresh coriander .

Note
 Imli water is optional, if you don’t want , then skip that step and add lemon juice .

Moongacha Ambat - Guest Post by Priyadarshini Shah

I have a lot of friends who are amazing home cooks and dish out amazing,super yummy and healthy recipes.  I hit upon an idea to share their recipes also with all of you so that we can have a wider variety .
Today, I will present the 1st recipe in the Guest Post Series by my dear friend Priyadarshini Shah.

We became friends through a food group on social media and have been getting along well with our friendship ever since . Priya is a very warm and affectionate person and a lovely company to be with.  An amazing singer who also draws beautiful rangolis with intricate designs and eye catching color combinations. 
Let us now proceed to her recipe which I am producing here in her own words and style .
Priya owns the blog Priya's kitchen where you can find some amazing recipes .

When my dear friend Priya Vijaykrishnan asked to me to share a guest recipe for her blog I was in two minds if I should share a blogged recipe or do something special for her. Decided to venture into her speciality zone..which is no onion no garlic recipes. There is a recipe my MIL makes which very delicious and is without O&G. Felt this would be a perfect recipe to share on Priyas blog and a perfect reason for me to learn from my MIL. 

Ambat is a coconut based gravy along with moong. The major preparation needed is a bit laboursome which is the reason I have  not tried this recipe before myself though I have enjoyed being my MILs assistant. For this the green moong has to be sprouted and the skin (green cover) needs to be removed from it. This takes about 2 days time as we have to first soak the moong , drain and leave it to sprout , then again put water, leaving for sometime and then remove the skin. What is left is white sprouted moong. 

Now for the recipe.

Ingredients

De skinned sprouted moong -2 cups
Potato - 1 medium (chopped in cubes)
Ghee 1 tbsp for flavour (optional)

For tadka / tempering
Oil 1 tsp
Rai (mustard seeds) - 1 tsp
Methi seeds(fenugreek) -1/4 tsp
Hing (asafoetida) - 1/2tsp
Kadipatta (curry leaves ) - 2 sprigs

For making paste (vatan)
Coconut grated -1 cup
Dalchini -1 " piece (cinnamon)
Lavang -2 to 3 prices(cloves)
Elaichi -2 pieces (cardamom)
Dhane - 1 tbsp (coriander seeds)
Rai - 1/2 tsp ( mustard seeds)
Methi - 1/2 tsp (fenugreek seeds)
Red chillies - 6/7 ( can add more if u like it spicy) or use red chilli powder as per taste
Haldi (tumeric powder ) - 1 tsp
Salt to taste

Method
1. In a pan add oil and do the tempering with ingredients mentioned above. 
2. Add the moong and potato and fry for a minute. Then add water and tumeric powder. Let it cook till half done.
3. Add the vatan or ground paste , adjust water, salt and let this cook till moong is completely done. 
4. Add the ghee and give a good stir. This add good flavour.
5. Serve hot along with rice bhakri, chapati or rice garnished with coriander leaves.

Pumpkin Koddel | Puli Bajji

Koddel is a traditional Mangalorean recipe which has a mix of sweet , tangy and spicy flavor infused in the curry . The soft and juicy pumpkin absorbs all these flavors and it is a treat to the tastebuds as we savor it .

This recipe is a favorite of mine ever since my aunt prepared this and served me as a child . The flavor is still so fresh and vivid . Recently while speaking to my cousin I asked about this recipe and she happily shared the steps with me and viola it is ready for my Lunch today . I dont know why she called it Puli Bajji..but that name is what I am familiar with .

Preparation time : 10 mins
Cooking Time : 20 mins
Serves: 3-4
Complexity: simple

Ingredients 

100 gms red pumpkin /parangikkai / laal bhopla 

1 cup fresh grated coconut 

2 tsp jeera /cumin 

3 green chillies

Few curry leaves

2 tsp mustard seeds 

1 cup tamarind extract 

1 tablespoon jaggery powder 

Salt as needed

1 tsp oil 

Asafoetida a pinch 

1/2 tsp turmeric /haldi

Method 

• In a blender , grind the coconut,1tsp jeera , 1tsp mustard, curry leaves and chillies to a fine paste. 
• Chop the pumpkin into medium sized cubes and boil until it is 1/2 cooked in water with salt.
• Add the tamarind extract and jaggery powder and let it boil till the raw flavor of the tamarind is lost. 
• Mix the ground coconut paste and stir it well.Adjust salt and water if needed.
• Bring to a nice rolling boil and then switch off once the gravy appears little thick. 
• Prepare tempering using mustard and jeera with asafoetida and pour it over the curry.
• Serve it hot with steamed rice. 
• The gravy will tend to thicken on cooling due to coconut gravy so adjust the consistency accordingly while cooking. 

Tomato Gojju | South Indian Tomato Curry

Tomato Gojju is a delicacy from Southern India which goes well with steamed rice,Pongal , Arisi Upma , Dosa , Idli or any breakfast item . It is one of the easiest side dish that can be made quickly without much fuss and preparation.  The curry has a mix of all flavors like tangy , spicy , sweet which tickles your taste buds and increases your palate .
The most favorite combination is Pongal Gojju also called as Gothsu .

Preparation Time : 5 mins
Cooking Time : 20 mins
Serves: 3-4
Complexity  : simple

Ingredients
3-4 ripe tomatoes chopped
2 tsp sambar powder
1 tsp red chilli powder
1/2 tsp haldi powder
1/2 cup tamarind extract
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp channa dhall (bengal gram )
1/2 tsp udad dhall (black gram)
Salt as needed
1 tsp powdered jaggery
Few curry leaves
Asafoetida as needed

Method

• In a pan heat the oil and splutter the mustard,udad dhall,channa dhall along with asafoetida.  The dhalls must turn slightly brown.
• Add the chopped tomatoes, curry leaves,turmeric , red chilli powder, sambar powder and saute well .
• Add 1/2 cup water and cook until the tomatoes turn mushy.
• Add the tamarind extract, 1.5 cups water , salt and jaggery and bring to a nice boil until the raw flavor of tamarind is lost . Add some fresh chopped coriander for extra flavor .
• Turn off the stove once the curry slightly thickens . You can adjust the salt if needed .
• This curry is generally a little thick but you can keep it diluted if that is how you prefer .

Karvepillai Kuzhambu | Curryleaves Kolambu - Vegan

Curry leaves /Karuvepillai is a herb which is widely used in Indian cuisine especially in south Indian cuisine.  Curry leaves have a lot of medicinal properties. Regular consumption of curry leaves aids in digestion, promotes hair growth and also helps treats anaemia .
I have already presented the Curry leaves rice or Karvepillai Saadham in my blog .

Today we shall a tangy and spicy flavored gravy using curry leaves and tamarind extract.
This gravy can be mixed with hot rice and ghee or paired with idlis and dosas as well .
After heavy and rich food due to functions and festivals continuously,you can prepare this Kuzhambu to feel light in the stomach and  rejuvenate your taste buds .

Preparation Time : 5 mins
Cooking Time : 20 mins
Serves: 3-4
Complexity  : simple

Ingredients
Handful of curry leaves /kadipatha/karvepillai
1 tsp udad dhall
1/2 tsp pepper corns
2 dried chillies
2 tablespoons fresh coconut
Asafoetida
Salt as needed
Pinch of haldi
2 cups Tamarind extract
2 tablespoon cooking oil (preferably til /gingelly oil)
1 tsp mustard seeds

Method

• In a pan heat 1tsp oil and roast the udad dhall, pepper corns, red chilli and curry leaves until the udad dhall turns brownish and curry leaves become crisp.
• Let it cool for a few mins and then grind into a fine paste using fresh coconut and water as needed. 
• In another pan , heat the gingelly oil and splutter mustard seeds and asafoetida.  This recipe uses oil generously because it can be kept for a few days under refrigeration . So ,oil acts as a preservative. 
• Add the tamarind extract, haldi powder and some salt and bring it to a rolling boil.
• Add the ground curry leaves paste and quick stir it well to avoid sticking to pan . As there is udad dhall in the paste , there is a tendency for the paste to stick to the bottom. 
• Adjust salt and if need be water if you find the mixture too thick .
• Allow the entire mixture to come to a rolling boil with occasional stirring until you see a layer of oil forming on the top .
• Turn it off at the time . You will notice that the mixture has reduced and become thick.
• Serve it hot with steamed rice and papads.

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Few other tamarind based kuzhambu featured in my blog

• Milagu Kuzhambu / Pepper kuzhambu 
• Appalam(Papad) Vetha Kuzhambu 
• Verkadalai (peanut)Vetha kuzhambu 
• Haagalkaai (Bitter gourd) Gojju