Tuesday, August 13, 2013

Coconut Badam Burfi


Here comes another simple version of Badam Burfi accompanied with coconut.To be honest,i used badam powder not the whole almonds.Though the recipe sounds simple tastes great.

Ingredients:

1 Cup Coconut(grated)
1 Cup Sugar(powdered)
3 Tsps MTR Badam powder
1 to 2 Tbsps of Condensed milk( I used fat free)
1/4 cup of Ghee ( I used less than 1/4 cup )
3 Tsps of Maida Or All Purpose Flour
Warm Milk less 1/4 cup
A Pinch of Cardamom powder

Procedure:

Heat a thick bottomed pan,add ghee(use partial portion)grated coconut,powdered sugar,condensed milk and cardamom powder.keep stirring well till the sugar melts down,bring them to sim.
Meanwhile,in a small mixing bowl make a thick paste of ghee(remaining) and maida .If necessary add milk to it.
Now add this paste to the coconut and sugar.You can see a thick consistency,don't stop stirring until it leaves sticking from the pan.
Take greased sheet,spread on equally and press gently.Allow it cool and cut them into desired shape and size.You can garnish them with roasted cashews and dry coconut powder.

HAPPY COOKING !!!!





Instant Bisibelebath (Moongdal version)


Think of Karnataka cuisine the first thing which pops into our mind is most delicious and authentic dish Bisibelebath.The name itself suggests that it's a combination of rice ,lentils and spicy powder.There are varaties of Bisibelebath you can make,for example Oats Bisibelebath,Avalakki Bisibelebath,Cracked Wheat Bisibelebath and so on.This time I gave a try to Bisibelebath with moongdal (hesarubele).

Ingredients:

1 Cup Sona Masoori Rice
1/2 Cup Moong Dal
1 Carrot ( chopped lengthwise)
1/4 cup Lima Beans ( I used frozen)
1 Tbsp of peanuts
1  1/2 tsp of Garam Masala
1 tsp Red Chillie & Turmeric powder
Cashews & Cilantro to garnish
3/4 tsp of tamarind paste
Coconut powder as desired
Salt to taste
5 to 6 cups of water

For Seasoning;
Oil and 1 tbsp each
Mustard seeds,asafeotida & curry leaves
Procedure :
Cook rice,vegetables and moongdal together with measured water in a pressure cooker and bring them to 5 whistles.
In a sauce pan heat oil,add mustard seeds,asafeotida,curry leaves,salt.Sim the heat add garam masala,cashews,red chillie and turmeric powder.Saute them for less then a minute.Finally add tamarind paste...
Mix the above with cooked rice.Add hot water to the rice if needed.
Garnish them cashews and cilantro.


Rice Specialities