HEALTHY COCONUT BARFI (BURFI ) WITH JAGGERY

COCONUT BARFI

Coconut Barfi – As the name suggests, this healthy and easy to make coconut sweet is      prepared with palmyrah jaggery. It is made in just a few minutes and can remain fresh for a few days.

Coconut Barfi
Coconut Barfi
PIECES : 20
COOKING TIME : 30 MINUTES

INGREDIENTS:

1.  Coconut:  1 ( medium size)
2. palmyrah jaggery : 150 gram
3. Ghee (clarified butter ) 1 tablespoon full
4. Cardamom : 2 no.
5. Cashew, almond or any other nuts of your choice : 2 tablespoon
Coconut Burfi
Coconut Burfi
METHOD:
Crush the cardamom and the nuts and keep them separately.  Scrape the Coconut and fry it lightly in an empty skillet for 5 minutes.  In another skillet melt the jaggery using 1 tablespoon water  and strain it removing dirt.  Now add the fried coconut to the melted jaggery over moderate flame stirring well. You can add the  ghee and the cardamom with the crushed nuts etc to the mixture. The mixture becomes sticky and thick in 10 minutes. When it starts leaving the side of the skillet, remove from flame and pour it in a greased
plate.  Use a spatula to flatten the mixture and allow it to cool for 5 minutes.  Then start cutting in to squares.

CABBAGE MINCED MEAT / MUTTAKOS KOTHU CURRY KOOTU

MINCED MEAT

This minced meat dish is a good combination for rice based meals with curry like sambhar, rasam etc. Since a good amount of vegetable ( cabbage ) is used, we can be assured that it  is a  healthy item too. Other vegetables like Ridge gourd, peas, cauliflowers can be substituted for Cabbage.
Minsed meat
Minsed meat
Cooking Time: 30 minutes
SERVINGS: 4
 
INGREDIENTS:
1. Minced Meat : 200 Grams
2. Cabbage : 350 Grams
3. Onion : 2 ( 125 Grams approximate)
4. G Chili : 4 No
5. Ginger : 1/2″ piece one
6. Turmeric Powder : 1 Teaspoon
7. Coriander and Curry leaves : 1 small bunch
8. Grated Coconut : 2 Tablespoon
9. Oil : 1 Tablespoon
10. Salt : 1 Teaspoon
11. Water : 0.5 Cup ( 100 )
Minsed meat with cabbage
Minsed meat with cabbage


METHOD :
Wash the minced meat in water and keep it aside.  Chop the cabbage into small pieces and keep them.  Onion, G.Chili and Ginger should be cut.  Take a pressure cooker and add oil over medium heat. Add the chopped onion, chili and ginger and fry for a few minutes.  Then the curry leaves along with Coriander leaves and the meat can be put. Stir it well adding salt, turmeric powder and water. Pressure cook the content for 7 minutes till the meat is tender.  Open the cooker ( when cool ) and add the chopped cabbage and allow it to cook in the remaining water along with the cooked meat etc without closing the lid.  The cabbage gets cooked in five minutes and water should be fully absorbed.  Finally add the grated coconut and stir for a couple of minutes.  Your cabbage minced meat Kootu is ready to be served.

DHALCHA ( CURRY WITH DHAL, MUTTON )

Dhalcha :

Dhalcha is a curry item usually served along with “Biriyani” as an accompaniment.  It is prepared with a combination of two dhals, mutton bones and various vegetables.   This food dish can  be consumed along with “Idli, dosa and chappathi ” etc.  A minimum of 5 vegetables are used  for this curry.
Dalcha Curry

Servings: 6

Cooking Time: 1 hour
INGREDIENTS:
1. Mutton with bones : 200 grams
2. Toor Dhal & Bengal Gram Dhal together : 0.75 Cup ( 150 grams )
3. Cumin seeds : 0.5 Teaspoon
4. Turmeric Powder : 0.5 Teaspoon
5. Ginger & Garlic paste : 1.5 Teaspoon
6. Cinnamon : 1 Small Piece
7. Cardamom : 2
8. Cloves : 2
9. Mint & Coriander leaves :  small bunch
10. Chili Powder : 1.5 Teaspoon
11.  Shallots : 50 Grams
12. G. Chili : 3
13. Tomato : 1
14.  Salt : 1 Teaspoon
15. Water : 3 Cups
16. Vegetables : one drumstick, 2 Eggplants, 1 Potato, 1 small piece
ashgourd, 1 small mango, raw Banana  etc.
17. Tamarind Juice : 0.25 Cup
18. Coconut Paste : 0.25 Cup

For Seasoning :
1. Oil : 1.5 Tablespoon
2. Cinnamon, Cloves, Cardamom : 2 each
3. Curry leaves : 3 Sprigs

METHOD:

Wash the dhals and soak in 1 cup water for 15 minutes. Wash mutton, bones in water.  Clean and dice the vegetables and keep them aside. In a pressure cooker add items 1 to 13 from the above list along with 2 cups of water and cook the same for 8 minutes.  Then add all the diced vegetables along with salt  and cook for another 5 minutes till the vegetables are tender and soft. The tamarind juice along with coconut paste can be mixed in the curry and let it simmer for a couple of minutes. Heat a skillet with oil and saute the cinnamon, cloves,cardamom and the curry leaves. Pour it over the boiling curry and let it simmer for 5 minutes over low flame.

Dalcha

Tips:    Some prefer adding mutton fat along with bones for making “dhalcha”.  Adding coconut paste is optional.

GINGER (INJI) SYRUP & GINGER CANDY

Ginger Syrup & Ginger Candy : Ginger is used as a spice in many of the food items in Tamil Nadu as it enhances flavour and taste to them. It has nutritional value also and helps in reducing inflammation and indigestion. Here making of ginger syrup is described. It can be stored for a couple of months and the remaining ginger pieces can be used as ginger candy, known as
“inji morappa” in Tamil.

Ginger Syrup
Ginger Syrup

Cooking Time: 30 minutes.

INGREDIENTS

1. Ginger (tender) : 250 grams
2. Refined Sugar: 350 Grams
3. Water : 1.5 Cup ( 300 ml)
4. Citric acid: 0.5 Teaspoon
5. Food Colour (any) : 0.5 Teaspoon
6. Sodium metabisulphite : 0.5 Teaspoon

METHOD:  Buy tender ginger and clean it with water. Remove the skin and dice it. Put all ingredients except sodium metabisulphite in a pressure cooker and cook over moderate flame for 7,8 minutes. Then mix the sodium meta bi sulphate well in it. Remove the cooked ginger pieces and keep them aside.   Store the ginger syrup in clean bottles.
Tips:  one tablespoon of this ginger syrup can be added to either lime juice or orange juice. And it goes well with all tea whether plain black or with milk, cream etc.

 

GINGER CANDY ( INJI MORAPPA )

A piece of ginger candy after a heavy meal especially non vegetarian meal helps  in easy digestion.

Ginger Candy
Ginger Candy

Cooking Time: 10 minutes

INGREDIENTS:

1. Ginger : The remaining ginger pieces after removing from the ginger syrup, which is approximately 250 grams.
2. Refined sugar : 125 grams

METHOD: Add the cooked ginger to the cooker along with the sugar and cook over slow flame for 3, 4 minutes mixing the sugar well so that the ginger pieces are well coated with sugar. Remove from stove and dry it in a plate in shade. Store the Morappa in jars.

KESARI – (RAVA KESARI)

KESARI :

The name “kesari”, a sweet dish brings to our mind the ghee dripping sweet always associated with weddings and other festivals in our Tamil Nadu state.  Rava (Semolina) known as “sujji” in Hindi, is made from a soft kind of
wheat known as Durham wheat.  It does not take much time and labour to prepare this item and so any guests who just drop in, can be entertained with this sweet dish in a moment.

Kesari

COOKING TIME :  20 minutes
SERVINGS:  4

INGREDIENTS:
1. Rava (Semolina) : 1 Cup ( 175 grams)
2.Refined Sugar : 1 Cup  ( 175 grams )
3. Ghee (clarified  butter) : 0.5 Cup ( 100 ml )
4. Cardamom : 4
5. Cashew and Raisins : 10  Each
6. Food Colour or Saffron : a pinch
7. Milk : 0.5 Cup ( 100 ml )
8. Water : 1.5 Cup ( 300 ml )

 

METHOD :

Over a moderate flame   heat a skillet with  one tablespoon ghee and fry the cashew nuts and then the raisins and keep them aside. In the remaining ghee, add the rava and fry it well for nearly 5 minutes till you get the light brownish yellow colour with good smell. Keep boiling water with milk in the next burner ready.  Add the
boiling water, milk with the colour to the fried rava and keep turning the rava with a ladle till it is completely cooked without lumps. Cooking of rava takes another 5 to 7 minutes only. Now add the sugar to this cooked rava along with crushed cardamom. Keep stirring it till the sugar melts and blends with the rava. Slowly add the ghee and the ghee is mostly absorbed in the sweet. Finally  add the fried cashew and raisins.

Kesari
Kesari

Tips:  Adding colour is your choice- you can add saffron or any colour of your liking to the milk.