How to Make Coconut Burfi Recipe

Ingredients measurement:

2 cups freshly grated coconut

1 1/2 cup sugar

1/4 cup milk, used to keep the crystallization gentle and the texture white.

1/2 teaspoon elaichi powder

Nuts, finely chopped to your liking (optional).

Method:

Using a broad, thick-bottomed pan or a nonstick pan, Combine the grated coconut, milk, and sugar.

Bring it to a boil over medium heat, stirring constantly.

After five to ten minutes, the bubbles will have subsided; now is the time to add the cardamom powder. (Powder of elaichi)

Burfi should gradually leave the sides of the pan to get the desired consistency.

Pour it gently into the greased dish, top with finely chopped nuts, and smooth up the surface with a ghee-dipped knife or spoon.

Allow it to cool before slicing it into the desired shape.

Chettinad Style Mysore Pak Recipe

Ingredients for Mysorepak Recipe

• 2 cup Kadalai maavu / Besan / Chickpea flour
• 2 c. sugar
• 1/2 cup of water
• 1 cup of ghee
• 1 cup of oil

Cooking Method

Step 1) Melt ghee and oil in a pan over medium heat. (We can experiment with the oil and ghee ratio; I chose a 1:1 ratio, but if you like ghee, you can skip the oil and use 2 parts ghee, or 1/2 oil and 1.5 parts ghee.) A minimum of 1 cup ghee should be added for flavor.

Step 2) While the ghee oil mixture is heating, in a separate pan, melt sugar in water to a 1/2 string consistency; sugar syrup should not be thicker than 1 string (if it passes 1 string then the Mysore Pak may turn hard )

Step 3) Once it has reached the proper consistency, gradually add the besan and thoroughly mix it in without any lumps. It is critical to sift the flour to obtain a lump-free mixture.

Step 4) Once the mixture is smooth, add a ladle of heated oil+ghee and whisk well to integrate. While adding the oil, it should be quite hot and we should be able to hear a shushhhhhhhh sound. Once fully mixed, add another spoon and thoroughly mix. Continue to add until the oil is no longer absorbed. When you see some ghee coming out, add 1 ladle of hot oil and mix thoroughly. When bubbles appear, remove from the heat and transfer to a buttered pan. (I used a bread pan for this.) If all of the ghee flows out, the mixture will become hard, therefore keep this in mind when adding ghee; if you observe ghee flowing out, immediately stop adding more.

Step 5) Gently tap it rather than applying pressure. The mixture immediately sets after being transferred. After it has slightly cooled, cut it into desired shapes. Do not remove it from the pan yet; wait until the mixture has totally cooled before removing it from the pan. To obtain that wonderful color in the center, use a deep pan as well.

Examine the perforations on the interior; this is what gives the Mysore Pak its texture and keeps it light.

That’s all there is to it; our delectable Mysore Pak is ready to be distributed and enjoyed. Please try this recipe at home and share your joy with your friends and family. Spread the Cooking Joy!!!

Chettinad Style Mulaikattiya Pasi Payaru Kuzhambu

1. To make the Chettinad Style Mulaikattiya Pasi Payaru Kuzhambu, first pressure cook the sprouted green gram with half a cup of water. Allow two whistles to sound, then turn off the heat and set the cooker aside to allow the pressure to freely release.
2. Meanwhile, heat half a teaspoon of oil in a pan and add the channa dal, urad dal, dhania, red chilies, sesame seeds, and flax seeds. Stirring constantly over a low medium, roast until golden brown. Remove from the heat and pour into a mixing jar.
3. When it has cooled, add the coconut and fennel seeds to the mixer jar and crush to a coarse powder.
4. Heat some oil in a pan and add the shallots, tomatoes, and garlic. Cook, stirring constantly over low heat until the shallots become translucent and the tomatoes become mushy. Remove from the heat and pour the mixture into the mixer jar containing the previously ground powder.
5. To make a smooth paste, combine all of the ingredients.
6. Meanwhile, place the tamarind in a bowl of warm water and extract the pulp. Save this for later use
7. Add a spoonful of oil to a Kadai and place it on the pan. Combine the thinly sliced onions, salt, and turmeric powder in a mixing bowl. Continue tossing until the vegetables are soft and transparent.
8. Add the tamarind extract and the boiled, cooked sprouts, and the water used to cook them. Bring the mixture to a boil and then reduce to a simmer for 2-3 minutes.
9. Add the ground masala paste to the sprouts and simmer for 5 minutes, covered, until the flavors have melded over low heat.
10. Warm some oil or ghee in a tadka ladle over medium heat. Prepare a fennel seed and curry leaf tempering and allow it to crackle before pouring it over the Kozhambu.
11. With Steamed Rice and Ghee, or with Set Dosa or Phulka, serve the Chettinad Style Mulaikattiya Pasi Payaru Kuzhambu.

Chettinad Ragi Puttu Kozhukattai Recipe

Ingredients:

• 1 cup ragi flour
• 1/2 cup grated coconut
• 1/2 cup grated jaggery or 1/4 cup sugar
• Ghee-2tsp
• 1/4 teaspoon elaichi powder

Procedure:

1.In a large mixing bowl, combine Ragi flour and 1/2 cup water by sprinkling it in and gradually mixing it together with your fingertips. When you press a handful of mixed flour in your fist, it should keep its shape, but disintegrate when you push it again. That is the proper consistency for steam cooking.

2.Bring water to a boil in an idly pan, set a greased idly plate on top, spread mixed ragi flour on top, and cook puttu for 20 minutes.

3.Remove from platter and place in a large dish.

4.While the puttu is still hot, combine the remaining ingredients: Jagery, coconut, ghee, and Elaichi powder.

5.Form it into a ball by crushing it between your fists. This kolukattai shape will assist you in avoiding hikkups when eating.

6.If preferred, steam cook these balls for 3 minutes. It is not required to serve as puttu.

Manoharam Sweet Murukku

INGREDIENTS

For the dough:

1 cup Arisi maavu/rice flour

1 tbsp roasted urad dal flour

1 tbsp. butter/ghee

For the syrup:

1-11/4 cup jaggery/vellam

1 tbsp Sukku/dry ginger powder

1 tbsp cardamom/elakai powder

INSTRUCTIONS

1. To begin, roast the urad dal until golden and grind it into a powder.
2. Combine rice flour and urad dal powder sieve in a mixing bowl.
3. Mix in a pinch of salt with the butter or ghee to get a bread-like crumbly texture.
4. Now, add a little water at a time to produce a dough.
5. Keep a kadai with oil on the stove and heat it up.
6. Fill the murukku press with dough and press it straight into the oil, adjusting the flame as needed.
7. When the shh sound stops, remove the dough and place it in a tissue. Repeat with the remaining dough.
8. Allow the murukku to cool.
9. Place it in a large vessel to chill.
10. In between, take a Kadai and fill it halfway with water, just enough to cover the jaggery.
11. Let it dissolve the filter before bringing it back to a boil.
12. At one point, the syrup will form a hard ball when dropped in water, and another time, it will make a dung sound when dropped on a plate.
13. Add the syrup to the chilled murukku mixture right away and completely combine.
14. Grease your hands with ghee and roll them into balls.

NOTES

The manoharam recipe requires the hard ball step. When we pour the hot syrup over the murukku, it should be cool. I used 11/4 cup jaggery, but you can use as little as one cup if necessary. When creating murukku, adjust the flame to properly cook the murukku. The correct syrup stage is critical for making this manoharam.

CHETTINAD STYLE – KAADAI MASALA

Ingredients for marination

• curd 2 teaspoons 
• chili powder 1 teaspoon 
• coriander powder 1 teaspoon 
• Turmeric powder 1 tablespoon 
• garam masala -1/2 teaspoon 
• cayenne pepper powder 1 tsp 
• ginger-garlic paste a single teaspoon

Ingredients for the masala

• onions that are little 20 minced
• garlic cloves-2 tablespoons 
• minced tomatoes-2 
• chili powder 1 teaspoon 
• coconut milk 1 tablespoon 
• ginger garlic paste a quarter cup (optional)

Seasoning

• Fennel seeds -1teaspoon 
• bay leaf-small piece 
• cinamon-2 tiny pieces 
• curry leaf-small amount

Procedure

Wash the kaadai thoroughly. Remove the hutch from the kaadai. Make little slits all the way through. Mix all of the marinade ingredients in the curd and generously apply to the quails. Marinate for an hour. If you have a non-stick Kadai, use it to cook this; otherwise, no issue. Place the Kadai on the burner. Season the masala using the spice elements listed in two tablespoons of cooking oil. Sauté for a minute after adding the garlic slices. Sauté the ginger garlic paste for a few minutes. Now, add the minced onion and a pinch of salt and sauté until transparent. Mix in the minced tomato thoroughly. Now is the time to add the chili powder. Combine everything thoroughly. Stir in the Kadai pieces so that the masala is well distributed. Close the cover and cook for 5 minutes on medium heat. After 5 minutes, open the Kadai and add 1/4 cup coconut milk or water. I recommend coconut milk since it will help to temper the heat of the meat. Close the Kadai and continue to cook for 10 minutes on medium heat. Now check to see if the meat is done. If not, cover the Kadai and continue to simmer for a few minutes more. If it is dry, add a little water. When the meat is done, open the Kadai and increase the heat slightly, frying until the masala thickens. Turn off the stove. Place it on a dish and cover the pieces with the masala that was left in the Kadai. Allow the quails to soak the masala until ready to serve.

Thengai Paal Saadham Recipe

Ingredients

• Basmati rice 200 g (soaked for 30 mins)
• – 1 large onion, chopped
• 3 slit green chilies
• 1 tablespoon ginger garlic paste
• 1 teaspoon pattai sombu powder
• peas (30-50 gms) (optional)
• 15 to 20 mint leaves
• 1 1/2 cup coconut milk
• 2 1/2 cups of hot water
• 4-5 tbsp oil-salt to taste

Steps

1. In a pressure cooker, add 4-5 tablespoons of oil.
2. Sauté the chopped onions and green chilies for 2-3 minutes.
3. When the onions are transparent, add the ginger garlic paste and pattai sombu powder and sauté until completely combined.
4. Sauté the paste until it starts to adhere to the bottom of the cooker.
5. Sauté the fresh peas for 2 minutes.
6. Sauté the mint leaves for 1 minute.
7. Dilute the coconut milk with water according to the measurements listed above. In the cooker, combine the diluted coconut milk and mix on low heat.
8. When the mixture begins to heat, add the washed and soaked basmati rice to the cooker and well stir.
9. Mix with the desired amount of crystal salt. Turn the heat up to medium.
10. On a medium flame, close the lid and blow one whistle. (If regular rice is used instead of basmati, use whistles based on your experience.) Allow the pressure to release naturally before opening the cooker.
11. Note 1: Wash the basmati rice 4 to 5 times to get nonsticky rice. Reduce the water measurement by 1/4 glass as well.
12. Note 2: Once the lid is on, keep the heat on medium or the rice will burn at the bottom.
13. Note 3: The rice-to-water ratio in any measurement cup is 1:2.

CHETTINAD KALKANDU SADAM RECIPE

Ingredients

• 1 cup raw rice 
• 1 cup milk
• Cup for Kalkandu
• Cardamom-4
• a pinch of kumkumapoo (saffron)
• 3 tablespoons ghee
• ten cashew nuts
• a few dry grapes

Procedure

Cook the rice in a crockpot or rice cooker with 1 cup of milk and 2 cups of water until it is crushed well. When the rice is cooked, smash it with a spoon while it is still hot. Keep the rice on the fire while you add the powdered kalkandu and cardamom. The addition of Kalkandu will make the rice wet. When the rice cools, it thickens. Cook for additional 5 minutes if you think it’s too watery. Incorporate the saffron-milk mixture into the rice. Fry the cashews and grapes in the ghee, then combine with the rice.

Elaneer payasam recipe

Ingredients: 

• 1 1/2 cups milk
• 1/2 cup coconut milk, thick
• 1/2 cup soft coconut pulp
• 1 tablespoon sugar
• 2 tablespoons condensed milk
• 1/8 teaspoon ground cardamom

To combine:

• 1/2 cup soft coconut pulp
• 13 cup coconut water

* For this recipe, I used 2 tender coconuts full.

Instructions

1. Add coconut pulp and coconut water to a mixing jar. If you puree it, it will simply be watery. Place aside.
2. Bring milk to a boil and then reduce to low heat for 5 minutes. Mix in the sugar and condensed milk.
3. Stir thoroughly and cook until thick and creamy. Turn off the computer and allow it to cool completely. Then stir in the pureed coconut pulp.
4. Mix in the coconut milk and cardamom powder. Serve cold after thoroughly mixing!
5. Serve cold or hot!

Notes

• Check that the delicate coconut pulp is mushy and pulpy rather than firm.
• If desired, add ghee-fried cashews.
• For a rich flavor, use full-fat cream milk.
• I produced my own condensed milk.

Chettinad Vendakkai Mor kuzhambu

Chettinad food is quite famous all over the world since the dishes are made with less oil and spices that are safe and easy to digest. Morkuzhambu is a classic Chettinad dish that is perfect for the summer. This is a wonderful lunch menu that is popular among those who dislike curd. This morkuzhambhu is best served with vegetables such as lady’s finger and pumpkin.

Ingredients required for Chettinad Vendakkai Morkuzhambu

• Ladies finger-8
• 8 onions – 1 medium 
• curd – 2 cups

To grind

• 1 tbsp Corriander seeds, 
• 1 tbsp Cumin seeds, 
• 1 tbsp Gram dhal, 
• 2 red chilies, 
• 2 green chilies, and a very small bit of ginger
• 2 tbsp grated coconut

To Season

• 1 tsp coconut oil, 
• 2 tsp red chilies, 
• 1 tsp mustard seed,
• 1 tsp curry leaves

Procedure for making Chettinad Vendakkai Morkuzhambu

1. Soak all of the ingredients for grinding in cold water for 20 minutes before blending to a smooth paste in a mixie.
2. Whip the curd using a fork, then add the water, salt, and turmeric powder and set aside.
3. Separate the female finger into little pieces.
4. Heat the coconut oil in a kadai, allow the mustard seeds to sputter, then add the red chilies and curry leaves, sauté the finely chopped onions, and last add the ladies finger pieces and fry for 5 minutes.
5. Cook the ladies finger in the desired amount of water. Now add the ground masala and the salt to taste.
6. When everything begins to boil, add the whipped curd and remove it from the heat within 2 minutes.
7. Garnish with coriander leaves if desired.

With white rice and potatoes, serve this Vendakkai Morkuzhambu.