Naralachi (Coconut) Burfi

This is a recipe shared by my aunt, Mrs. Seema Shahapurkar. I liked the twist of using boiled potato in Nariyal Burfi. Hope you all like it too.

Ingredients:
Grated Coconut - 4 cups
Grated Boiled Potato - 1 cup
Sugar - about 1 cup
Cardamom/Elaichi pods - 5
Ghee/Clarified Butter - about 2 tbsp

Method:

1. Mix the grated (fresh or frozen) coconut and grated boiled potato. Blend/Grind in a mixer so that coconut and potato get mixed well. Add water while grinding if required.

2. Grind the cardamom to a fine powder.
3. Heat about 2 tbsp ghee in a kadhai or a heavy bottom pan. Add the coconut potato mixture, sugar and ground cardamom. Saute at low flame till the sugar dissolves. Taste for sweetness and add more sugar if required. Continue cooking till moisture is lost and a lump starts forming, about 25 minutes. Cooking time will increase if water is added while grinding.

4. Grease a tray/plate with ghee. Pour the cooked mixture on the greased tray and spread it evenly with a spoon. Spreading is easy when the mixture is hot. Using a knife, make cuts over the spread mixture to form diamond, square or any other desired shape. Set the plate aside for 6 - 8 hours at room temperature or in a refrigerator.

5. Carefully remove the cut Burfi pieces and serve.

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family. My Mom used to make this stir fry very often. Just like cabbage, this vegetable in available in two colors - green and purple. I was quite hesitant about the purple one, as I haven't seen that back in India. Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal) Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....

Whole Wheat (Atta) Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy. Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other Oil - 1/2 tbsp Potatoes (Russet) - 2 medium Green Peas/Matar - 1/2 cup Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Ginger (grated) - 1/4 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Green Chilli - 1 Coriander/Cilantro Leaves - few sprigs Salt Oil for frying How to make Indian Samosa: Making Samosa Crust: In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix...

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