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Cover: Some like it hot

Recipes with Coconut

01Oct 12

Kaju Burfi

Kaju BarfiKaju Burfi is a traditional Indian sweet made with cashew nuts. Perhaps because it is a bit expensive to produce, it is considered an exquisite gift. I love to give my friends and family home-made Kaju Burfi on Indian festivals. I have also been known to give it to my non-Indian friends for their birthdays.

One of the reasons Kaju Burfi is so dear is that it contains saffron. Each saffron flower has only three delicate red stigmas which have to be collected by hand, making this one of the most expensive spices in the world. But despite the high price, saffron is definitely worth springing for. It has a unique flavour that really has no substitute. As you know, I am always happy to suggest substitutions for the more exotic ingredients in some of my recipes. However, I just cannot think of any other spice that matches the flavour.

Saffron is what gives so many Indian sweets and desserts their exotic hint. The funny thing about this spice is that despite the fact that its delicate strands are red, it actually colours food yellow.

If you like this idea, have a whirl at my coconut burfi as well.

 

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Kaju Burfi
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Kaju Burfi is a traditional Indian sweet made with cashew nuts.
Ingredients
  • 300g ground Cashew nuts
  • 200g Sugar
  • 600ml Milk
  • 200g Ghee
  • 1tsp Cardamom power
  • Pinch of Nutmeg
  • 3 strands of Saffron
  • 50g grated Coconut
  • 10g chopped Pistachios
Instructions
  1. Soak the cashew nuts in water for 15 minutes.
  2. Blend the cashew nuts finely in a blender on high together with the sugar and the milk.
  3. Heat up the ghee in a large pan.
  4. Add the cardamom power, nutmeg, saffron and grated coconut. Let cook on a low flame for 1 minute, stirring.
  5. Add in the cashew mix from the blender.
  6. Lower the flame and stir. It should become quite thick.
  7. Keep stirring until it thickens to the point that it is all in the centre of the pan.
  8. Remove from heat and put in a greased dish.
  9. Spread it out flat with a spatula.
  10. Let it set for 20 minutes.
  11. Cut into squares or rectangles, garnish with chopped pistachios and serve.

 

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13Jul 12

Coconut Burfi

Coconut BurfiIt is no secret around my house that I have a sweet tooth. I just love a sugary treat—for breakfast, for an afternoon snack, or for a mid-morning pick-me-up. To me, coconut is absolutely one of the tastiest ingredients in any dessert. (Try it in Grandma’s chocolate tiffin.)

I think I inherited this love of sweet coconut desserts from my mother. In fact, this is one of her favourites to prepare. For this recipe you can use fresh coconut, but it is sometimes hard to grate. I find that buying the coconut already grated from the market is much easier.

Sweet, flavourful and chewy, coconut burfi is one of my favourite sweets. The recipe is simple, the method is very easy, and the taste is absolutely heavenly. Can you tell I love it?

Burfi has a shelf life of about 10-15 days, so you can make it in advance and keep it ready to serve when needed. During the hot summer, you should probably only keep it for about a week because the heat will make it go bad sooner.

Just a quick warning—Coconut Burfi is very chewy, so people with retainers or braces on their teeth should not indulge.

 

Coconut Burfi
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
A fantastic coconut dessert
Ingredients
  • 500g Coconut, finely grated
  • 500g Sugar
  • 300ml Water
  • 2tbsp Milk
  • 20 Pistachios, whole or in slices
  • 4tbsp Ghee
  • Pinch of Cardamom Powder
Instructions
  1. Roast the 20 pistachios lightly in a pan with no oil. Remove them and set them aside.
  2. Heat up 1tbsp of ghee in a pan. Fry the finely grated coconut in this pan. Do not fry it for too long. You do not want it to turn brown.
  3. In a separate pot, boil the water.
  4. When it is boiling, slowly stir in the sugar. Keep stirring. The water with the sugar must come to the boil again.
  5. Now add in the milk and bring to the boil while stirring.
  6. Once it boils, lower to a medium flame and stir until it reaches a syrupy consistency.
  7. When it is syrupy, slowly pour it into the pan with the fried coconut.
  8. Keep stirring on a medium flame until it forms a thick paste.
  9. Grease a rectangular casserole dish with the rest of the ghee.
  10. Now remove it from the flame and spread it in this rectangular dish. Flatten the coconut mixture.
  11. With a knife, cut it into 20 small squares.
  12. Sprinkle a pinch of cardamom powder over the burfis.
  13. Put one pistachio on each square.
  14. Let cool. It is ready to serve!

 

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10Jul 12

Zesty Green Chutney

Zesty Green ChutneyGreen Chutney is perhaps the simplest chutney to make, and it is also the most versatile. The combination of  coriander, lemon juice and mint make this chutney extremely zesty. It goes very well with all kinds of samosas or even Viatnemese spring rolls. Samosas and Bondas are finger foods, which is why this Green Chutney makes the perfect dip. Since it is so flavourful, you could also pour it over something a bit more subtle such as cottage cheese, as you see in the photo.

Not everyone makes Green Chutney with mint. However, I find mint to be very refreshing, and it balances the spicier ingredients perfectly.

I have a friend who once tried this with dried mint herbs she bought at the supermarket, but she told me it just was not the same. When mint dries, it loses its zesty flavour, and that really takes away a lot from the recipe.

Ingredients:

  • 500g fresh coriander, finely chopped
  • 250g fresh mint, finely chopped
  • 2 green chilli peppers
  • 1 clove garlic, finely minced
  • 1/2tsp ginger powder
  • 20g grated coconut
  • 1/2tsp sugar
  • 5tbsp lemon juice
  • Pinch of salt to taste

Preparation Method:

  1. Thoroughly wash the coriander and mince it as finely as you possibly can. Put it into the liquidiser or food processor.
  2. Clean the fresh mint and mince it. Add it to the liquidiser or food processor. Do not blend these ingredients yet.
  3. Take the 2 green chilli peppers and cloves of garlic and chop them as finely as possible. Add them to the blender.
  4. Add the ginger powder, grated coconut and sugar to the blender. These sweet ingredients will balance the spicier ones (such as the green chilli peppers and the garlic).
  5. Blend these ingredients thoroughly.
  6. Now add in the lemon juice and blend a bit more.
  7. Finally add a bit of salt to taste. Do not add too much, as this is overall a sweet and refreshing chutney. However, a bit of salt makes all flavours more intense, even sweet ones. So add just a pinch to bring out the flavours.

Makes: Enough for 20 servings

Takes: 30 minutes

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07Jun 12

Coconut Chutney

Coconut ChutneyCoconut Chutney is a lovely type of chutney that is perfect for breakfast. You can spread it on your toast in the morning for a healthy treat. This chutney is quite filling, so it will keep you going all morning. However, keep in mind that coconut is actually quite fattening, so you will not want to spread too much on your morning toast—unless you are planning to go for a jog afterwards!

For another variation, you can try this green coconut chutney used on rice flour pancakes.

Coconut Chutney also goes well with Bhaturas.

Ingredients:

  • 40g cashews, crushed
  • 30g Channa Daal
  • 500g shredded coconut
  • 8 whole red chilli peppers, dried
  • 5 curry leaves
  • ½ tbsp. ginger power
  • 1 tsp. mustard seeds
  • 2 tbsp. whole cumin seeds
  • Salt – to taste
  • 4 tbsp. vegetable oil

Preparation Method:

  1. In a frying pan, heat a small amount of vegetable oil on low heat.
  2. Crush the cashews. I typically use a mortar and pestle for this. Or, you can put them into a ziplock plastic bag and hammer them on the counter with the bottom of a pan for a minute
  3. Add the Channa Daal and crushed cashews to the frying pan, stirring slowly for a few minutes.
  4. Remove the Channa Daal and crushed cashews and put them in a blender.
  5. With the same vegetable oil, slowly fry the shredded coconut on low heat for a few minutes. Remove the coconut and add it to the blender.
  6. Put the ginger powder in the blender.
  7. Blend thoroughly.
  8. Add salt to taste and give it a final stir.
  9. Remove this paste and put it in a serving bowl.
  10. In a separate pan, heat more vegetable oil on high heat.
  11. Add the mustard seeds, but be careful! They will pop, so don’t let them splatter on you.
  12. Now add the cumin seeds to the pan and stir quickly.
  13. Add the dried red chilli peppers to the pan and stir with energy. Remember, these chilli peppers are whole. Do not chop them, or the hot, spicy taste will become too intense and will overwhelm the chutney.
  14. Add in the curry leaves and stir for 30 second more.
  15. Remove this and pour it directly on the chutney paste in the serving bowl.
  16. The coconut chutney is now ready to be served. Enjoy!

Makes: Enough for 8 servings.
Takes: 45 minutes (plus 8 hours soaking time)

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