7 cup Burfi

Thank you Renuka akka for the recipe.  This is the one of the easiest recipes for Burfi.  It is called 7 cup Burfi as there are 7 cups of ingredients used in the recipe.  The Burfi tastes like Mysore pak with some coconut in it.  The Burfi is soft and melts in your mouth.  Enjoy! 

Ingredients

Chickpea Flour (Besan) - 1 cup
Ghee (Clarified Butter) - 1cup
Coconut (shredded) - 1 cup
Sugar - 3 cups
Milk - 1 cup

Method

Grease a 9x9 pan with butter and set it aside.  Sieve the Chickpea Flour. Combine all the ingredients in a Non-stick pan and cook on medium heat.  Keep on stirring frequently.

Keep stirring until the mixture is thickened and leave the sides of the pan (~ 30 minutes).  Remove the mixture from heat and transfer the mixture to the greased pan

 
Allow the Burfi to cool and you can cut them in diamond or square shape.  Enjoy!

Mushroom Biriyani

 

Biriyani is a popular Indian rice dish and mushroom biriyani is no exception.  If you like Mushroom, then you will definitely like this rice dish.   Basmati rice is cooked in a mixture of Onion, tomatoes and mushroom blended with Indian spices.  You can adjust the quantity of spices according to your taste.  Enjoy! 

Ingredients

Basmati rice - 2 cups
Mushroom - 1 pound
Onion - 1 Big
Tomatoes - 2
Green chillies - 4
Butter - 4 tbsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Yogurt - 1/4 cup
Cilantro leaves
Mint
Salt

Biriyani Spices

Cinnamon - 3
Cardamom - 5
Big Black Cardamom - 2
Star Kist - 2
Cloves -4
Bay leaves - 3

Method

Grind all the ingredients under Biriyani Spices into a fine powder and set it aside.  Soak the Basumati rice for 15-20 minutes.

In a pan, heat the butter and when the butter melts, add the chopped onions, green chillies, mint and cilantro leaves.  Add the ground biriyani spices and saute the onions for 2-3 minutes.  Add the garlic and ginger paste and saute until the onion becomes translucent.  Add the chopped tomatoes, salt and the spices.  Let the onion and tomato mixture blend well.  Add the mushrooms now and let the mushroom cook half-way.

 
Set the flame to medium and add the rice and stir until the rice is coated with the onion-tomato mixture.  Add the Yogurt and water (about 4 cups). Add more salt if required and mix well.  Cover the pan with a lid and let the rice cook well.

Switch off the stove when the liquid is absorbed by rice and the rice is cooked.

Enjoy!

Aloo-Gobi (Cauliflower with Potatoes)

Aloo Gobi is a delicious dish made with Cauliflower (Gobi), Potatoes (Aloo) and a blend of Indian spices.  This can be served with Indian breads like Parathas, Naan, Puris or as a side dish to Rice. Tip - If you don't like your food spicy, you can cut down the quantity of spices.  Enjoy!

Ingredients

Cauliflower florets - 2 cups

Potato - 1 

Onion - 1

Tomato - 1

Green chillies - 3-4

Garlic paste - 1 tsp

Ginger paste - 1 tsp

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Garam masala - 1 tsp

Cumin seeds - 1 tsp

Curry leaves

Cilantro leaves

Method

Boil the potato and cut into cubes and set it aside.

Heat 3 tbsp of oil in a pan.  Add 1/2 tsp of mustard seeds, 1/2 tsp of Urad dhal and cumin seeds.  When the mustard and cumin seeds splutter, add the chopped onions, green chillies and curry leaves.  When the onion becomes translucent, add the ginger and garlic paste and fry for 2-3 minutes.  

Add the chopped tomatoes and let the onion and tomato mixture blend well.  Add salt and spices and fry for 2-3 minutes.  Add the cauliflower and cover the pan with a lid. When the cauliflower is cooked, add the potatoes.  Keep stirring until the potatoes be covered with the spices.  Let the Cauliflower and Potatoes are mixed well with the spices.  Garnish the dish with Cilantro.

You can serve the dish with Chapathis or any rice dish. Enjoy!

Okra stir Fry

Okra (we call it as Ladies Finger in India) is my girls' favorite vegetable. Hence, I make it at least once a week.  Quick and easy, this Indian spiced stir-fry is a delicious side dish. Enjoy!

Ingredients

Okra - 1 lb
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Turmeric powder - 1/4 tsp
Green chillies (optional) 
Curry leaves
Salt

Method
 
Wash Okra and drain the water completely and set them aside for 30 minutes.  The Okra has to be dry before cooking.  Cut Okra in 1/2 " circles.

Heat 3 tsp of Oil in a pan and add the mustard seeds and Urad dhal.  When the mustard seeds splutter, add the green chillies and curry leaves.  Add Okra, salt and turmeric powder and stir well. Cook on medium heat until the Okra is tender.  Keep stirring it frequently.

 
You can serve the Okra as a side dish to any Rice dish or Meat. Enjoy!

Vegetable Kurma

Vegetable Kurma is one of my favorite side dishes for Indian breads Chapathis or Parathas.  This is a rich and creamy curry where the mixed vegetables are cooked in onion-tomato-coconut mixture with the spices.  Enjoy!

Ingredients

Vegetables - Cauliflower, Potatoes, Beans, Carrot, Peas - 3 cups.
Onion - 1
Tomato - 1
Green chillies - 3-4
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Coconut - 1/2 cup
Poppy seeds - 1 tsp
Fennel seeds - 1/2 tsp
Cashews - 8
Bay leaf
Salt
Curry leaves
Cilantro leaves

Method

Grind coconut, fennel seeds, poppy seeds and cashews and set the paste aside.

In a pan, heat 3-4 tsp of oil.  Add mustard seeds, cumin seeds and bay leaf.  When they splutter, add the chopped onions, green chillies and curry leaves.  When the onions are translucent, add garlic and ginger paste.  Saute for 2-3 minutes and add the chopped tomatoes.  Let the tomatoes mix well with the onions and add the vegetables, salt and spices.  Now, add the ground paste and add some water if required.  Let the vegetables cook well.  Garnish the Vegetable curry with Cilantro leaves. 

Enjoy the Vegetable Kurma with any Indian breads like Chapathis, Parathas, Puris, Naans.

 

Drumstick Sambar

Sambar is a popular traditional South Indian dish, made with yellow lentils (Toor dhal) and vegetable. You can prepare Sambar with vegetables like Okra, Brinjal, Drumstick, Radish, Carrot, Potato, Chayote squash, etc. My favorite Sambar would be with drumstick as it adds flavor to the Sambar.  Drumsticks can be substituted by other vegetable of your choice. Sambar can be served with cooked rice, Idlies, Dosais or Pongal. Enjoy!

Ingredients

 

Toor dhal - 1 cup

Drumstick - 3 (cut in 3 inch size)

Onion - 1 medium (cut lengthwise)

Garlic - 2-3 pods 

Tomato - 1 

Green chillies - 3-4

Tamarind - lemon size

Turmeric powder - 1/4 tsp

Sambar powder - 1 tsp

Asafotedia - a pinch

Salt

Curry leaves

Cilantro leaves

Mustard - 1/4 tsp

Cumin seeds - 1/2 tsp

Method

Cook the dhal in a pressure cooker along with turmeric powder and garlic.  Soak the tamarind in warm water and extract the pulp.

 
Heat oil in a pan, and add mustard and cumin seeds.  When the seeds splutter, add the onions, green chillies and curry leaves.  Saute the Onions until they are pink in color.  Add the chopped tomatoes and fry the mixture until the tomatoes are soft. 

Add salt, sambar powder and Asafotedia and add the drumstick now.  Add the tamarind extract and let the drumstick cook.

Add the mixture from the pan to the cooked dhal and simmer for few minutes.  Check for salt and consistency of the sambar.  The sambar shouldn't be very thick or watery.  Garnish the sambar with Cilantro leaves.

Enjoy the sambar with Rice, Idlies, Dosai  or Pongal.

Rava Kesari

Rava kesari is a common sweet in South India.  It is a simple, easy to make and a delicious sweet.  The amount of sugar can be adjusted according to your taste.  You can add fried cashews to the Kesari.  Enjoy!

Ingredients

Semolina (Rava) - 1 cup

Sugar - 11/2 - 2 cups.

Raisins

Cardamom - 3

Butter - 3 tbsp

Yellow color powder

Method

Add butter in a pan and when the butter melts, add the raisin.  When the raisin becomes plump, add the semolina and fry the semolina until it becomes pink in color.  Add 3 cups of water and the yellow color and let the semolina cook well in the water. 

When the semolina is cooked, add the sugar and stir well.  The sugar makes the mixture little watery.  Keep stirring until the semolina starts leaving the sides of the pan.  Garnish the kesari with crushed cardamom.

You can pour the mixture in a pan and cut them into pieces for serving. Enjoy!