Ingredients:

Fresh Coconut scrapings – 2 cups

Sugar – 1 cup

Cardamom – a pinch

Method:

1. Melt the sugar in a thick bottomed vessel adding little water.

2. Add the cardamom to the sugar syrup and mix well.

3. Now add the coconut scrapings little by little and stir well.

4. As the mixture starts thickening, transfer it to a ghee greased plate and cut them to pieces immediately.

Note: If needed can add 2 tsp of ghee before transferring it to plate.

Coconut Burfi

Ingredients:

Besan/ gram flour – 1 cup

Sugar – 2 cups

Ghee – 2 cups

Method:

1. Prepare sugar syrup by adding little water in a thick bottomed wide vessel.

2. Once sugar melts, start adding the besan/ gram flour little by little with continuous stirring.

Note: Stir well continuously or else lumps will be formed.

3. After finishing the gram flour, start adding ghee little by little, allowing the flour to get cooked nicely.

4. The ghee will start blending with the mixture and the color will start changing. (Please do not stop stirring)

5. Once if ghee is completely absorbed by the mixture, take it spread it in a ghee greased plate and cut them the pieces.

Note: Please do not cook in high flame.

Mysorepak

Ingredients :

Garlic – 1 kg

Gingelly oil – 500 ml

Lime fruits – 30 nos

coriander seeds – 30 gms

Fenugreek – 10 gms

Jeera – 10 gms

Asafoetida – a pinch

Red chilli powder – 100 gms

Salt powder – 100 gms

Powdered jaggery – 100 gms

Turmeric powder – 10 gms

Mustard – 10 gms

Method :

1. Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour.

2. Grind them to a fine powder and our Masala Powder is ready.

3. Cut the lime fruits, extract the juice, filter and keep it.

4. Add a pinch of salt to this so that it may not turn bitter.

5. Heat the gingelly oil in a thick bottomed pan and add mustard.

6. After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice.

7. When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder.

8. When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.

9. Allow it to cool and store in bottles.

Poondu Oorugai or Garlic pickle

Tasty home made garlic pickle is ready.

Ingredients:

Grape gelly – 1/4 cup

Finely chopped pineapple – 1/2 cup

Water – 2 cup

Powdered sugar – 1 cup

Fresh Cream – 2  cup

Orange essence – few drops

Chilled milk – 1/4 cup

Method:

1. Boil the water, add the grape jelly and allow it to boil.

2. Finely beat till it  lathers.

3. To the fresh cream add the chilled milk and slowly add the sugar and mix well.

4. Finally mix the fresh cream mixture, jelly mixture, chopped pine apple along with essence and refrigerate.

Serve cool.

Ingredients:

Paneer (cubes) – 1/2

Medium tomatoes – 2

Green chili – 1

Ginger – a small piece

Green peas (optional) – 1/2 cup

Yogurt, whipped – 1/2 cup

Oil – 2 table spoon

Asafoetida – a pinch

Cumin seeds (jeera) – 1 tsp

Coriander powder – 1 table spoon

Turmeric – 1/2 tp

Red chilli powder – 1/2 tsp

Bay leaves – 2

Salt – to taste

Garam masala- 1/2 tsp

Corn flour – 1 tsp

Chopped fresh coriander – 2 table spoon

Sugar (optional)-1 tsp

Method:

1. Deep-fry the paneer on low-medium heat until the paneer turns little golden brown color and keep it aside.

2. Grind tomatoes, green chilly and ginger to make a puree.

3. Heat the oil in a tawa  and add asafoetida and cumin seeds.

4. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chilli powder and bay leaves. Cook for about 4 minutes on medium heat.

5. Tomato mixture will start to leave the oil and will reduce to about half in quantity.

6. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.

7. To thicken the gravy, mix the corn flour in 3 tablespoons of water and add to the gravy.

8. Add the green peas and fried paneer. Let it cook for a few minutes until the peas are tender.

Paneer Butter Masala (without peas)

9. Add the garam masala and coriander leaves. Add a little sugar if the gravy is sour.

Delicious Paneer Butter Masala is ready. It can be served with Naan or tandoori roti or even with white rice.

Paneer Butter Masala ready to be served