COCONUT BURFI

COCONUT BURFI

Ingredients:

Butter - ¾ stick

Unsweetened coconut - 2 Cups

Condensed milk - ¾ cup

Food color - pink (Optional)

Method:

1. Place the butter in a heavy bottom pan and melt over low heat, stirring constantly.

2. Add the dry unsweetened coconut to the melted butter, stirring to mix.

3. Stir in the condensed milk and the pink food coloring (if using) and mix constantly for 7- 10 minutes.

4. Remove the pan from the heat and let the coconut mixture cool slightly.

5. Once cool enough to handle, shape the coconut mixture into long blocks and cut into equal –size rectangles.

6. (Or) you can also make it into small balls called ladoo.

7. Let set for 1 hour, then serve.

MASAL VADAI

Ingredients:

Gram dal - 2 cups
(channa dal)
Coriander leaves - 1/4 cups
Salt - to taste
Curry leaves - little
Ginger - 1 cm
Onion - 2

Fennel seeds - 2 tbps

Method :

1. Soak gram dal in water for 2 hours.

2. Wash with water and drain off water.

3. Chop onion, curry leaves and coriander leaves.

4. Grind the dal coarsely with green chilies,ginger and fennel seeds.

5. Add all the other cut ingredients add salt and mix well.

6. Take a lemon size of the dough and make it into vadai.

7. Deep fry in oil till golden in color.

8. Serve hot with coconut or mint chutney.