Sweets - Kaju Burfi, Khajur Burfi, Milk Burfi

Kaju Barfi
Ingredients:
150 gm cashewnuts
400 gm sugar
elaichi powdered
silver foil (optional)
500 gm khoya

Method :
Dry grind the cashew
Mix khoya (grated) and sugar
Heat in a heavy pan, stirring continuously.
Once the sugar dissolves, add the cashew (powdered) and elaichi
Cooking, constantly stir till soft lump is formed and does not stick to sides
Roll on a flat surface to desired thickness and apply silver foil.

Khajur Burfi or Rolls
Ingredients:
1 tin condensed milk
1 kg khajur deseeded (dates)
250 gm mixed dryfruits (badam, cashew, pista)
1/2 cup dessicated dry coconut

Method :
Break up khajur coarsely
Add milkmaid and dryfruit all in a heavy, non-stick pan.
Cook on slow flame, stirring continuously.
Do not allow to stick to bottom.
It takes a while to cook
Stir gently till a soft lump forms.
Spread some of the coconut on a butter paper sheet.
Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.
Chill the rolls in the fridge
Cut into slices
Or set in a tray and cut into squares.

Kalakand (Milk Burfi)
Ingredients:
2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate (pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in 1/2 cup water.

Method:
Boil half the milk and add the citric solution as it comes to boil
Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down.
Do not knead.
Put the remaining milk in a heavy pan and boil to half.
Add the chenna and boil till the mixture thickens, stirring continuously.
Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts.

Gobi (Cauliflower) Recipes - Gobi Fry, Gobi Pickle

Gobi Fry:
Ingredients :
500 gms cauliflower(gobi) fillets
1 cup button mushrooms, washed and chopped
3 tbsp butter
1/2 cup milk
1 tbsp cornflour
1/4 carrot, shredded
1/4 cup boiled peas
Salt as per taste
1/4 tsp black pepper
1/8 tsp oregano
2 tbsp celery, chopped finely

Method :
Pour some olive oil or whatever oil you generally.
Use and put some mustard seeds and Jeera and let it fry.
Add onion and few curry leaves in it and let it turn.
brown and add cauliflower cut in to florets.
Add little hing and turmeric powder and coconut oil, chilli powder, green chillies.
Let it mix well and let it fry till soft in a medium heat.
Finally add coconut and taste it.
Note: You can have it as a change from regular stuff.

Gobi Pickle :
Ingredients
500 gms cauliflower(gobi) fillets
1 cup button mushrooms, washed and chopped
3 tbsp butter
1/2 cup milk
1 tbsp cornflour
1/4 carrot, shredded
1/4 cup boiled peas
Salt as per taste
1/4 tsp black pepper
1/8 tsp oregano
2 tbsp celery, chopped finely

Method
Cut the cauliflower in to small florets. Wash them nicely and air dry for 4-5 hours.
Take florets in a mixing bowl, start adding the above ingredients one by one.
First add the vegetable oil and then turmeric powder, chilli powder,
methi and mustard powder, salt, garam masala,
garlic paste and pour 3/4 cup of lime juice into it.
Mix nicely with a spatula and keep it outside for 24 hours.
Make sure the salt, lime juice to your taste and if you need more,
add little salt and etc. Mix well.
Store in refrigerator for freshness.
You can also grate some carrot into it. [optional]
Tastes good with Rice and Chappathi.

South Indian Tiffins - Idli, Idli Upma

Idli
Ingredients:
urad powder 1 cup
rice flour 1 cup
idli rava 1 cup
salt to taste
pinch of rapid rise yeast
water to mix

Method:
Mix all the above ingredients without lumps to a thick pouring consistency. Let sit overnight.
Next morning use the batter in exactly the same way regular idli batter is used. If the batter is too thick add a little water to bring it a thick pouring consistency.
Grease the idli moulds and spoon the batter into them.
Heat water in the idli cooker. Steam cook for about 12-15 mins on high.
Take out from the fire and let cool for a while and then remove the idlis from the moulds.
Serve hot with chutney, sambar or both.
This makes about 12 idlis. It is a fantastic method as it involves no soaking and no grinding.The fermented batter may smell of yeast but once cooked there is no smell at all.
Note:
If you are using the pressure cooker, do not use the weight while making idlis.

Idli Upma
Ingredients:
left over idlis - 5
onion (big) - 1
green chilli - 1
oil - 1 tsp
channa dhal - 1/2 tsp
urad dhal - 1/2 tsp
chilli powder - 1/4 tsp (if you have the dhal chilli powder normally used for idlis, that'll be
preferable, that can be used upto 1 tsp)
Method:
Break idlis into crumbs using hand.
If you're using the Dhal powder mix that with a tsp of oil with the idli crumbs
Chop onion and chilli into small pieces
Heat oil and add the dhals. Fry till they turn golden in color
Add onion and chilli and saute.
Add idli crumbs. If you're using ordinary chilli powder, add it now and mix gently for a few seconds.
Serve hot with chutney. It'll taste really great.