Coconutty Squares/Thengai Burfi

I always have a fear while making Burfi's, since it involves a lotttt of Stirring and need to have an eagle-eye for the Syrup consistency. But, now-a-days i m trying to overcome that block of mine. This Coconut Squares/Thengai Burfi  I tried first with Varalakshmi Pooja's Kalasam Coconut. It turned out so well and got some great reviews from my Hubby's Colleagues. So, i made this again on request for my family friend or i should  i say more than a Friend A and his Wife R.  They are a wonderful couple, fun-filled people and anybody with A will be always Rolling and Laughing, hearing all his jokes!!!!! So, here goes this post dedicated for my Dear RA. May God Bless you and I wish you guys be as humorous and happy as you are today. 

The plus about this burfi is, no need to Stir a lot, no to need to make sugar syrup. Got this recipe from my Amma. It was very easy to make, and very quick too. Enjoy this Sweet, made without a Sweat!!!!!

Ingredients

2 cups of Freshly Scrapped Coconut

1/4 cup Water

1/2 cup Sliced Almonds

1 and 1/4 cup of Sugar

a generous pinch of cinnamon

4-5 pods of Cardamom, Crushed

2-3 tbsp of Ghee

Method

In a heavy bottom pan, take Coconut and Sugar and almonds together. Keep the Flame Simmer, add water and mix well. Keep Stirring, The Sugar will start melting and mixtures begins to boil. 

Meanwhile, Keep a Flat Plate greased with little ghee. Now add cardamom . Mix well. As the mixture, starts thickening, add ghee. When the mixture starts leaving the sides of the pan, 

Put off the flame, sprinkle Cinnamon, mix well and pour the mixture on to the greased plate, smoothen the top with a greased katori.

Let it cool a bit, Mark squares with knife, Let it cool well. Cut out the squares, store it in a air-tight container. 

I promised my friend to make this once he comes back from his india trip, so i was in hurry to keep my word, made them in a jiffy as they were visiting us. 

Didn't Keep much for myself, so the final photos will be only one square and some crumbs. But believe me, let them cool for 1-11/2 hour, before taking them out. Enjoy this Nutty treat!!!

CURRY LEAVES KUZHAMBU

This is a very tasty kuzhambu. Also this can be prepared within a few minutes. Potato fry or any spicy chicken dish is very suitable for this preparation.

கறிவேப்பிலைக் குழம்பு

Ingredients:

Cumin seeds-1/2 sp
Fennel seeds- 1/2 tsp
Peppercorns- half sp
Shredded ginger- 1 tsp
Garlic flakes [small]-5
Sambar onions-8
Ripe tomato-2
Curry leaves- a handful
Oil-4 tbsp
Shredded coconut- 1 tsp
Poppy seeds- 1 tsp
Karuvadakam- 1 tsp
Crushed tomato- half cup
Coriander powder- 1 tsp
Chilli powder- 1 tsp
Turmeric powder- half sp
Salt to taste

Procedure:

Heat a pan and pour 2 tbsp of oil.
Add the fennel and cumin seeds, peppercorns and fry for a second.
Then add the ginger, garlic, curry leaves, sambar onions and the tomato pieces and fry them on slow fire until the tomatoes are mashed well.
When cooled, grind these ingredients with the poppy seeds and the coconut to a fine paste.
Heat the pan again and pour the remaining oil.
Add the karuvadakam and when they start to splutter, add the crushed tomato with the turmeric powder and fry them well to a paste.
Add the ground paste with little water, the powders and salt.
Let the kuzhambu boil for 5 minutes.
The delicious curry leaves kuzhambu is ready now to serve!!

Announcing Complete My Thali - Daal/Kadhi/Sambar/Rasam

Its been a very long week for me, my kiddo down with cold, and me coughing all day, all praises to the Climate!!!!! Winter is slowly setting, Love chilly evenings, i have a park quite opposite to my Flat, Enjoying good walk and lovely company of friends in the evening!!!! Coming to the post, Enveetu Kitchen is guest hosting Jagruti's CMT-Daal/Kadhi/Sambar/Rasam from December 1st - December 15th 2010. Thanks a lot to Jagruti, When she asked whether i can guest host a segment of this Series, i joyfully accepted. 

The Event's Beautiful cause in Jagruti's words 

"In this series every two weeks a new theme will be taken to complete my thali with the variety of dishes. After each and every round up the host will choose winner and will make winners dish....I will make that dish too, and in the end (about 6 months) I'll have my complete thali..

Every event comes with a prize, so when my thali is complete I will give the value of that one thali to someone else in the world who doesn't have the blessing of even a small amount of the food on the thali...The money will go to UNICEF...."

No South-Indian Thali is complete without Delicious Sambar and Tangy Rasam and sameway No North-Indian Thali is complete without Daal!!!! So this CMT features Daal/Kadhi/Sambar/Rasam. Rush in your entries and support us to complete the thali for a good cause!!!!!

1. Cook any Daal/Kadhi/Sambar/Rasam and post between 1st Dec - 15th December, Please link it with this Post and Jagruti's Event Announcement Page. Use of Logo will be appreciated.

2. Multiple Entries Accepted, Archived post need to updated with the corresponding links

3. Send in your Entries to vaasupriya@gmail.com with CMT-Daal/Kadhi/Sambar/Rasam in the subject and the following Details or Alternatively Link your Entries in Linky Tool below.

Name:

Blog :

Recipe:

Link :

Picture

4.Non-Bloggers are also welcome, Send in your entries with your Name, Recipe and a Picture to vaasupriya@gmail.com