Sep 7, 2011

coconut Burfi/Thenga burfi

I made these burfi couple of week back. Just after the varalakshmi Vratam, I had so much coconut (we buy atleast two -one for kalasam & one for naivedhyam). My husband and my girls never take coconut. I was literally wasting two coconuts and I don't use coconut in my cooking. Thought of making this burfi and called my chitti for the recipe. Here foes the recipe.

  1. Coconut - 1 cup (shredded)
  2. Sugar - 1 I/2 cup (acc to taste)
  3. Cardamom - 1
  4. Edible Camphor / Pachakarpooram - a pinch
  5. Milk - 2 tsp
  6. Ghee 2 tsp

Take a heavy bottomed pan, add the sugar and required amount of water (i took 3/4 cup of water for 1 1/2 cups of sugar) and let it boil.  Milk is used to remove dirt from sugar syrup. When it starts boiling, just add it. White foamy stuff will form. Thats dirt. Remove it. Add the cardamom seeds and pacha karpooram to it. Look for one string consistency.  If you touch the sugar syrup(be careful it will be super hot), it should form a single line. Now add the shredded coconut to it and mix it well and make sure no lumps are formed. Add ghee to it and spread it in a flat plate and cut it when it is warm. Enjoy. I added 1 1/2 cups of sugar to it. If necessary we can always reduce the quantity of sugar. I made this sweet especially for myself ! So I didn't bother to reduce the quantity of sugar :)

Sep 1, 2011

karamani Mezhukkuvaratti

Mezhukkuvaratti is a common side dish people make in most of the Palghat Iyer family. This is nothing but just a stir fry and requires very less amount of seasoning and very less amount of ingredients. I made Karamani mezhukkuvaratti last week.  Here is how I made.

  1. Karamani/Long Beans - 2 cups (cut it one inch sized)
  2. Red chillies - 1 or 2
  3. Coconut Oil - 2 tsp
  4. Mustard Seeds - 1/2 tsp
  5. Urad dhall - 1/2 tsp
  6. Salt to taste
  7. Turmeric powder - 1/4 tsp
Pre heat oil in a wide pan, splutter mustard seeds, fry urad dhall and red chilli till golden brown. Now add the long beans, required amount of water, salt and turmeric powder and let it cook. Keep the flame low and fry it for 5 to 7 minutes.  Do not burn the veggie.  It tastes very good with sambar/vathakozhambu. My patti used to eat it along with just ghee rice. We can also make mezhukkuvaratti with chenakezhangu.