E-mail : prashan@vsnl.com

Kaju Burfi

Ingredients

Cashew Powder - 2cups
Sugar - 1 cup
Water - 1/2 cup
Ghee - 2 tbsp

Method:

1. Powder the cashew without adding water.
2. Boil the sugar in water till it forms a thin consistency (thread like)
3. Reduce the flame and add the dry cashew powder and mix it well. The dough will resemble the chappathi dough.
4. pour the dough on a greased plastic sheet (greased with ghee) and knead the dough.
5. Roll the dough with a rolling pin like a chappathi and cut into desired shapes. Easy to prepare and quick too.

Bottle Gourd Muttia

Ingredients:

Bottlegourd - 1/2 kg
Suji or rava - 50 gm
Besan - 50 gm
Wheat flour - 50 gm
Chilli powder - 2tbsp
Dhania powder-2 tbsp
Garam masala powder-2tbsp
Amchur powder - 2tbsp
Green Chillies (finely chopped) -5
Coriander leaves (finely chhopped)
Saunf or sombhu - 2 tbsp
Ginger (finely grated) 3 tbsp
Salt to taste
Tomato -1/4kg
Onion -1/4kg
Jeera -2 tbsp

Method:

1. Grate the Bottle gourd. Dont squeese the water.
2. Add to it sombhu, ginger, green chillies, besan, rawa, wheat flour, salt, red chillies powder, dhania powder, garam masala powder, coriander leaves and mix well.
3. Make oval shapes of this mixture and steam it in the idli cooker for 15 min.
4. Remove from fire and allow it to cool. Cut it into small cubes.
5. In a kadai add few tsp of ghee and add jeera.
6. Blend Tomato, onion, ginger, a green chilli and add the puree to the jeera. Saute well till it forms a thick consistency. Now add the Muttia to the gravy. Garnish with coriander leaves. A evening snack or a side dish for rotis.