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.

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....

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.

Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 - ...

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