Coconut Burfi

 

          Burfi is one of the most common and popular Indian sweets. It is a must in all Indian festivals, ceremonies or any auspicious occasions. It is typically prepared with milk solids and gram flour. 

          So let me share a very easy and a yummy Burfi made of coconut and sweetened with some leftover laddu, instead of sugar / jaggery. They come out real yummy and takes very little time to dish out. Adjust the sweetness according to your preference and surprise your loved ones with these sweet treats. Enjoy these amazing burfis chilled or at room temperature. 

• 1 cup fresh grated coconut 
• any grated leftover sweets as needed
• 1 tsp. ghee
• 1/3 cup milk
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1-2 tsp. chopped pistachios 

          Heat ghee in a pan and sauté the coconut for a minute. Add remaining ingredients (except pistachios) and stir on a medium flame till the moisture has evaporated.

          Switch off the flame and transfer the contents to a greased plate. Garnish with the chopped pistachios and allow it to cool down. 

          Refrigerate for 1-2 hours to set. Cut as desired and enjoy them chilled or at room temperature. 

Dibba Roti

 

          Dibba Roti is a very popular Andhra style breakfast prepared with urad dal & idli rava batter. It is also known as Minapa Roti. You can also use any leftover idli batter to prepare this yummy comfort food. It is crisp on the outside and soft inside. You can relish with any chutney and sambar for breakfast, brunch or as an evening snack. So check out a step by step pictorial recipe to prepare this quick & easy classic Andhra dish.  

          Dibba in the local Telugu lingo refers to thick and roti means bread. So it literally translates to thick bread. However, it is more or less a different version of idli or rather a fried idli, that is spiced with chopped onion, ginger, green chilies, cumin seeds, chopped curry leaves and coriander leaves. 

          The only difference is that, in this particular recipe, fermentation is not necessary if you are grinding fresh batter. I made small size ones. You can make bigger ones too, according to your preference. So to sum up, Dibba Roti is very healthy and yummy too, at the same time. 

• 4 & 1/2 cups idli batter (makes 3 Dibba Roti)
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 2 sprigs curry leaves, chopped
• 3 tbsp. coriander leaves, chopped
• 1/2 tsp. cumin seeds
• 1 tsp. toasted sesame seeds (opt)
• 6 tbsp. oil 

          Add all the ingredients (except oil) to the idli batter and mix well. For each Dibba Roti, heat 2 tbsp. oil in a non-stick kadai / wok / appam chatti.

          Add 1 & 1/2 cups batter and cook, covered, on a very low flame for 4-5 minutes or till well browned & crisp on one side. 

          Flip it over and cook the other side too till done. Transfer to a serving plate and cut as desired. Serve hot with any chutney or sambar for a nice comfort breakfast.

                               Heat 2 tbsp. oil in a non-stick kadai. Add 1 & 1/2 cups batter.

                          Cook, covered, on a very low flame for 4-5 min. or till well browned. 

                                  Flip it over and cook the other side too till done. 

                    Cut as desired and serve hot with any chutney or sambar.

Chapor Ghonto (Mixed Veg. Curry - Bengali Style)

 

         Chapor Ghonto is a mixed vegetable curry with lentil patties added to it. It is almost a lost recipe now. 'Chapor' literally translates to the irregular shape that the patties are given while frying. It basically replaces the bori or vadi / lentil dumplings that are generally added while preparing a Bong style mish mash curry. 

          

          A wide variety of veggies can be added to make this healthy side dish. It can also be prepared with one single veggie. The lentil patties are generally made of matar dal. However, I had to substitute it with chana dal (Bengal Gram lentil) due to its unavailability. For a more authentic flavour, prepare it with mustard oil. So do give it a try by checking out the step by step pictorial recipe to prepare it. 

• 1/3 cup chana dal, soaked overnight
• 1" ginger + 2 green chilies
• 1/2 tsp. cumin seeds
• 1 small radish, diced
• 8-10 cauliflower florets
• 1 potato, diced
• 1 cup pumpkin, cubed
• 8-10 French beans, cut into 1" pieces
• 2 long eggplants, diced
• 1/4 cup green peas (I used frozen ones)
• 4 tbsp. + 1 tsp. mustard oil
• 2 red chilies
• 2 bay leaves 
• 1 tsp panch phoron spice
• 1 tsp. ginger, finely chopped
• 2 slit green chilies
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder
• salt to taste
• 1 tbsp. kasundi 
• 1 tsp. coriander leaves

          Grind the soaked chana dal & ginger + green chilies into a coarse paste by adding very little water. Add salt to taste, a pinch of turmeric powder and 1/2 tsp. cumin seeds. Mix well.

         Heat 2 tbsp. oil in a pan and drop a spoonful of the batter. Press it lightly with your fingers and shallow fry them till crisp and golden on both sides. This is Chapor. Drain and keep aside. 

          Heat 2 tbsp. more oil in the same pan and temper with dry red chilies, bay leaves and panch phoron. After it stops spluttering, add the ginger and green chilies. Sauté for a few seconds. 

          Add the potatoes, radish and beans first. Stir fry for 2 minutes. Then add remaining chopped veggies and give it a toss. Sauté for 4-5 minutes. 

          Add salt, turmeric powder, cumin powder, followed by the frozen peas. Mix everything well and continue to sauté for 4-5 minutes. 

          Cover and cook on a low flame, by sprinkling some water at intervals till the veggies turns soft. 

          Now break the fried chapor (lentil patties) into small pieces and add to the curry. Cover and cook further for 2 minutes. 

          When done, add the kasundi and remaining 1 tsp. raw mustard oil. Give it a stir and keep it covered for 2 minutes. 

          Garnish with coriander leaves and serve with hot steamed rice for a nice weekend lunch. You can also relish it with chapatti or paratha if you wish.

                     Grind the soaked chana dal & ginger + green chilies into a coarse paste. Add 

                      salt to taste, a pinch of turmeric powder and 1/2 tsp. cumin seeds. Mix well.

                      For the Chapor - Heat 2 tbsp. oil & drop a spoonful of the batter. Press it 

                      lightly with your fingers & shallow fry till crisp & golden on both sides. 

                     Heat 2 tbsp. more oil in the same pan & temper with dry red chilies, bay 

                     leaves and panch phoron.

                   After it stops spluttering, add ginger & green chilies. Sauté for a few seconds. 

                                Add the potatoes, radish & beans first. Stir fry for 2 minutes. 

                    Then add remaining chopped veggies & give it a toss. Sauté for 4-5 minutes. 

                                  Add salt, turmeric powder, cumin powder, 

                      followed by the frozen peas. Mix well & continue to sauté for 4-5 minutes. 

                      Cover & cook on a low flame, by sprinkling some water at intervals till 

                      the veggies turns soft. 

                    Now break the fried chapor (lentil patties) into small pieces & add. Cover 

                    and cook further for 2 minutes. 

  When done, add the kasundi & remaining 1 tsp. raw mustard oil. 

Garnish with coriander leaves.

                    Serve with hot steamed rice / chapatti for a nice weekend lunch. 

Thalapakatti Mutton Biryani

 

          This is a traditional South Indian style Biryani from the state of Tamil Nadu. It is also called Dindigul Thalapakatti Mutton Biryani. The name is derived from the word Thalapa (turban), worn by the creator of this Biryani in a place called Dindigul. The secret to this type of Biryani lies in the special aromatic garam masala or biryani masala that is freshly ground. So go ahead and try this yummy Biryani by following an easy step by step pictorial recipe to prepare it.

           

          A small grain variety of rice called Seeraga Samba is generally used to prepare this delicacy. This is a Perfect party dish or a Sunday lunch menu for your family and friends. 

           I had the opportunity of relishing this delicious Biryani innumerable times during my stay in Chennai. It is very simple to prepare and I tried the easy way - the pressure cooker method. Hope you will give it a try. Bon Appetit!!!

• 1 & 1/2 cups short grained rice (preferably Seeraga samba variety), soaked in water for 30 minutes
• 500 gms. mutton with bones
• 2 tbsp. oil
• 1 tbsp. ghee
• 1-2 onion, chopped
• 2-3 green chilies, slit
• 1 large tomato, chopped
• 1 tbsp. ginger-garlic paste
• biryani masala
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• salt to taste
• 1/2 cup yoghurt
• handful of coriander & mint leaves, chopped

Biryani masala - 

• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1" cinnamon stick
• 4-5 cardamoms
• 1/2 tsp. peppercorns
• 7-8 cloves
• 1 piece stone flower (dagad phool)
• 1 mace
• 1 star anise

            Pressure cook the mutton in 2 cups water for 15-20 minutes on a low flame after the first whistle. 

            Separate the mutton from the stock and keep aside. Dry roast the spices for the biryani masala and grind to a fine powder. Keep aside.

            Heat oil and ghee in a pan. Sauté the onion till light brown. Add the chopped tomato and green chilies. Cook till it is mashed. 

            Add the ginger-garlic paste and all the dry spices (except biryani masala) mixed with some water. Mix well and sauté till the oil separates. 

            Add the yoghurt and stir fry for 1-2 minutes. Then add the strained mutton pieces, followed by the biryani masala. Give it a stir and sauté for 2 minutes.

            Add the drained rice and sauté for 2 minutes more. Add 2 cups of the stock, coriander-mint leaves and salt. 

          Pressure cook for 2 whistles. Once it cools down, open the lid and then fluff it up with a fork. Serve with raita and salad, if preferred.

                                  The ground Biryani masala powder.

                                 Heat oil & ghee in a pan. Sauté the onion till light brown. 

                              Add the chopped tomato & green chilies. Cook till it is mashed. 

                    Add ginger-garlic paste & all the dry spices (except biryani masala) mixed 

                    with some water. Mix well & sauté till the oil separates. 

                                  Add the yoghurt & stir fry for 1-2 minutes. 

                                 Then add the strained mutton pieces, 

                         followed by the biryani masala. Give it a stir & sauté for 2 minutes.

                                  Add the drained rice & sauté for 2 minutes more.

                                   Add 2 cups of the stock, coriander-mint leaves and salt. 

                       Pressure cook for 2 whistles. Once it cools down, fluff it up with a fork. \

                                 Serve with raita and salad, if preferred.