Tag Archives: coconut burfi

Quarantine Cooking !!

What I’ve been cooking for the past three and a half months, seems like a whirlwind project. I am rest assured, it must be the case of almost everyone, handling a full house, during these testing times.

When I sat back and saw the clicks, my daughter wanted me to write continuous posts, under the title ‘Quarantine Diaries’. NO worries.. No diaries… this post consolidates the several dishes, those were rolled out of that sacred place in my house, called ‘Kitchen’. Later, let’s analyse a few recipes in the coming posts.

I started the month of March, with a Blueberry Jam – just two ingredients, berries and brown sugar, and of course, juice of lemon for longer shelf life.

blueberry jam

With a routine of including Millets in the diet, Millet Idlies always occupy a special place on the dining table. Samai (Little Millet) Idlis are true substitutes in colour, to the regular white rice Idlis. But these millet idlis are a healthier version, not to forget.

samai idli

Like the Samai Idli, Kollu (Horsegram) Idlies, are awesomely light, steamed cakes packed with the lentil flavour.

kollu idli

Don’t forget the different chutneys, that were made for the idlies. A few of those, I have highlighted in the end of this post.

A chocolate cake- with whole wheat, cane sugar, olive oil, dark chocolate and toasted pistachios. The urge to cut and eat, was more compelling than a good click to post.

chocolate cake

Next, came 50-50 Whole Wheat Buns, tried from an old book, I had. Though, the recipe demanded eggs, this is an eggless bun.

buns

Black Chick Pea Burger with the Buns

Next, for the benefit of online learners, to munch some traditional sweets, with longer shelf life…

Coconut Burfi with Cane Sugar

and Black Sesame Burfi with Jaggery

April, started with Whole Wheat Raisin Bread – wouldn’t term it the best, but full of flavour.

raisin bread

Time for a spicy powder for the health freak. Sesame and Flax seed chilly powder, to go with rice, idli or dosai.

flax seed podi

April, was also a month to try Pizza, the healthy way. Home-made whole wheat base, tomato spread from scratch and variety of toppings .. Pizza that was dreaded for the white flour, the meagre amount of veggies or meat to be searched for- in store bought frozen ones, or the branded /door delivered ones, used to be a half-yearly affair. Truly, we might have ordered pizzas twice a year.

The ill effect of making fresh pizzas at home, with loaded vegetables and with constraint on cheese, pizzas are almost a weekly bake now.

fish pizza

paneer pizza

chocolate pizza

Till date, I haven’t been quite successful with cookies. They used to be consumable, but not perfect. And I have always baked whole wheat cookies, never with white flour.

But, May started with this exception. A Good Whole Wheat Cookie!! Got the recipe from another blog, but as usual converted all purpose flour to whole wheat. It turned out to be so light and crispy.

whole wheat sesame cookies

When the need for a hot snack, with less work to fry, stir fry or sauté arose, tried baking these yummy potato wedges. Cut the potatoes, sprinkled some oil, baked for 30 mins or so. Took out from oven, sprinkled salt and spices of choice and, the baked wedges were ready.

Potato Wedges baked healthy

Who said Papdi Chaat needs Papdi or the crisps made of white flour. I chose to combine Papdi and Chole into a Chaat, but with a healthy twist. No matter you like it or not, its a whole meal. When I had my Methi (fenugreek leaves) Paratha dough in hand, I rolled a big pizza base out of it, and baked till crisp. That became my Papdi to go with the left over Chole curry. Add ons – home made green chutney, tamarind chutney and yoghurt.

Methi Paratha (Papdi) Chole Chaat

Time for a nice cake – Sticky Date and Walnut Cake – obviously with whole wheat flour and cane sugar, and eggless too. This time, I topped the cake with caramel whipped cream. With my home-made caramel, I could limit the sugar in the frosting.

Eggless Sticky Date and Walnut Cake

Next came in, Gooseberries. Lucky me, the super market had some new and fresh stock of gooseberries. The great berry, loaded with good nutrients, rich in antioxidants and vitamin C, is highly popular for its anti-ageing properties. Let’s also do a gooseberry chutney series shortly. Great plans that arise as I write..

Gooseberry Coconut Green Chilly Chutney

Gooseberry Coconut Coriander Chutney

Gooseberry Coconut Mint Chutney

Gooseberry Coconut Red Chilly Chutney

Gooseberry Tomato Red Chilly Chutney

The long list of ingredients, written on the bottle of the world’s most favourite Chocolate spread, or a Peanut Butter Spread, creates a lot of stress and anxiety. But a good chocolate spread, to go with healthy whole wheat or millet pancakes, or home made bread or buns, can be a positive change in routine. So, tried this simple chocolate spread, with a combination of 80% and 72% dark chocolate with very little cane sugar and milk. Stores well in the refrigerator, for at least couple of weeks. Choose your dark chocolate, that has no margarine, but cocoa butter.

Home made Chocolate Spread

Those were a few different, yet healthy stuff that went into the tummy. I am satisfied, I could put in some thoughtful creativity, to indulge in the above stuff.

Thengai Burfi/Coconut Burfi

With Diwali around the corner, it is certainly time for some sweets and snacks suitable for the festive occasion.
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Thengai Burfi is one my childhood favorites. Coconut based burfi or urundai/laddu can be made in different styles – with milk and sugar, with sugary condensed milk, with milk powder and sugar, with sugar syrup without milk… thengai burfi (square shaped sweet) or thengai urundai (coconut balls) is something the tongue and teeth wouldn’t forget for long – Tongue for the taste of it and Teeth for the extras that always cling on to it. The Chewy, Juicy, Sugary, Coconut Milky flavor of the sweet takes me to a special day called MISSION SUNDAY.
My early years of schooling in an Anglo Indian School introduced me to a bit of Christianity and to the Sisters of the Missionaries. MISSION SUNDAY used to be a fun filled day of events, something equivalent to Carnivals in European Schools. A day of food, games and fun activities – all done by combined efforts of Teachers, Parents and Children. Nothing to do with religion, it was a Sunday devoted to opening stalls, selling your home products- especially food cooked by mothers/grandmothers, earn money and donate it to school. I remember Amma used to make Thengai Burfi in different colors – Pink,, Red and Yellow and Amma and me used to be a team selling thengai burfi. As Stallmates, we used to earn a bit… that was a very happy feeling of being a junior entrepreneur at an early age. So that’s the juicy story of Thengai Burfi.
My cousin ‘S’ would remember more as we went to the same school and what more we did in our stall together for Mission Sunday is something to discuss about. My memories are somehow stuck up with Coconut Burfi.
This version of Thengai Burfi is with the basic ingredients – coconut and sugar. There is no milk and no food color in the recipe. As I had saffron, I chose to bring in the exotic flavor of saffron and its beautiful mild yellow color to the burfi. Also added is cardamom to complete the combined flavor of the sweet.
Thengai Burfi/Coconut Burfi

 

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Ingredients (makes 20-24 pieces)

  • thuruviya thengai/grated coconut – 2 cups
  • sarkkarai/sugar – 1 1/2 cups
  • water – enough to soak sugar – appr. 1/2 cup
  • elakkai/cardamom powder – 1 tsp
  • kungumapoo/saffron – a few strings
  • nei/clarified butter – to grease the tray

 

grated coconut and cardamom

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saffron and sugar-water

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Method of Preparation

  1. Grate coconut, without the brown layer close to the shell. We need the white meat alone
  2. Grease a tray with enough nei/clarified butter
  3. Place pan (preferably non-stick) on stove and heat sugar and water with saffron strands and cardamom powder
  4. When water comes to a boil add grated coconut and stir well
  5. Keep stirring till the mixture starts to thicken and foams up in the pan. It would not take much time
  6. The sweet is almost ready and once it starts to leave the pan, spread in the already greased tray/bowl
  7. When it is a little warm, mark the spread sweet into desired shapes and remove only when completely cool
  8. Juicy Coconut Burfi is ready.

 

 

Notes:

  1. Grating only the white meat of coconut is important for the beautiful white colour. A substitute option to easy traditional grating is to take coconut completely out of the shell, remove the brown outer layer and then cut into small pieces. Then, grate in a mixer-grinder. (see picture above)
  2. Saffron is optional. The aroma and subtle yellow color are the true benefits of saffron. Those who prefer the original white color of coconut shall avoid saffron.
  3. Sugar can be altered as per taste preference. More the sugar, finer the structure of pieces. I have stuck to medium sugar.

Rectifying problems in consistency:

  •  if you find the consistency of burfi too thin and hence not ready to form stiff pieces, keep the mixture back in pan and stir for some more time
  •  if the mixture seems too thick to spread or turns into granules, put it back in the pan, add little water and stir till it softens and remove at the right consistency

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