Coconut Burfi (Indian Coconut Fudge )

Ingredients:

1. Shredded Coconut -5 cups (500 g)
2. Sweetened fat free Condensed Milk – 14oz can (400 g)
3. Cardamom – ½ tsp, powdered
4. Butter or Ghee or oil – ½ tsp
5. Almonds-8-10 for Garnishing

Method:

1. Mix shredded Coconut Sweetened Condensed Milk and Cardamom.
2. Mix well and the ingredients clump together.
3. Microwave it for 1-2 minutes
4. Lightly smear bottom of a baking sheet with Butter or Ghee or Oil.
5. Pour coconut mixture onto the baking sheet and spread it evenly.
6. Refrigerate for about an hour.
7. Remove from refrigerator and cut into any shape you like.
8. Store in an air-tight container in the refrigerator.

Tips:

1. Some people like to roast coconut to get nice aroma.
2. I usually prefer to take fat free sweetened condensed milk but it is optional any kind of condensed milk will work
3. Refrigerating the Burfi makes it easier to cut.
4. You can use any kind of nut for garnishing.
5. You can also use sugar syrup instead of condensed milk

Zeera Aloo

Indian potato with cumin is a typical of every home Indian cooking . It can be served with many things as a alternative to plain potato. It is most delicious potato dish popular all over India and can be prepared within a few minutes. Cumin seeds add flavor and exciting aroma to the potatoes.

Ingredients

1.    Potato boiled and cut into 1 inch pieces 4 large

2.    Oil /Ghee/Butter           2-3 table spoon

3.    Cumin seed                 ½ teaspoon

4.    Red chili powder           ¾ Tea spoon

5.    Dry Mango powder        ½ Tea spoon

6.    Coriander seed crushed  1 Table spoon

7.    Roasted Cumin powder   1 Tea spoon

8.    Salt to taste

9.    Fresh Mint leaves for garnish

Method

1.    Heat oil in a pan.

2.    Add cumin seeds and sauté till it  splutter.

3.    Add salt and stir.

4.    Add red chilli powder, crushed coriander seeds, roasted cumin powder and dry mango powder.

5.    Add potato cubes and stir carefully till the masala covers all the potato cubes well.

6.    Garnish it with mint leaves and stir.

7.    Serve hot with any bread(naan/pita/whole wheat chapatti etc)