3 C BURFI by Mrs Jyothe Rao.

3 C BURFI.

This sweet is “something I came across and I changed a little. I tried it and it turned out good”. This is what Jyothe Rao from Jalna wrote when she sent this recipe and on my request agreed to share. Looks very simple and easy to do.:

Ingredients:

Grated Coconut – 1 cup; Grated Carrot – 1 cup, Powdered Cashewnuts – ½ cup; Sugar –1 cup; Ghee – 2 tsps. Powdered

Cardamom seeds – ½ tsp.

Method:

 Heat ghee in a Kadai and add grated carrot; fry for 5 minutes or until cooked. Now add powdered cashewnuts and

Grated coconuts and fry for 3 more minutes. Then add sugar and keep stirring till it looks like it is leaving the sides and

all water content is gone. Sprinkle some powdered cardamom.  Transfer it now to a large greased plate and flatten and

smoothen it.    Cut it with a greased knife into suitable sized pieces when still warm. Serve or store after it cools.

                        

3C BURFI, cut and ready to serve.

Preparation time: Initial preparation of ingredients – 5-7 minutes. Cooking time about 20 minutes. Final setting 5 minutes.

Serves 15 to 20 persons (30 to 40 pieces).

Contributed by Mrs Jyothe Rao, Jalna.

Thakka Thokku Biriyani.

The name Thakka Thokku Biriyani is a Twist of the Thakkali Thokku Biriyani, which I learnt from a TV programme called "Aahaa Enna Ruchi" in 2013. It is a quick and easy method of making delicious biriyani with a nice aroma of ghee.

Ingredients:

Rice – one cup; Ghee – 2to 3 tsps; Dry Chillies – 5-6; Patte – 2 pieces; Clove/Lavanga – 2; Cardamom/Yelakki – 2; Bay leaves – 2 pieces; Cashew nuts full or half – few; Tomatoes-2to 3; Red Chilli powder- 1 to 1 ½ tsp; Salt as needed; Coriander leaves – few sprigs.

                            

Ingredients including 2 Tomatoes to right of plate.

Method :

 Wash rice and cook it in Electric Rice Cooker or Pressure cooker – takes about 15 minutes.

At the same time in a Kadai – heat 2-3 tsps of ghee and add cut dry chillies, patte , lavanga , yelakki- just split open, bay leaves and  cashew nuts full or split. Fry in medium flame for about 3 minutes. Now add long thin slices of tomato and saute for  about 3-4 minutes till tomato becomes soft like Thokku. Add 1 to 1 ½ tsps. of red chilli powder and required quantity of salt and mix well. By this time cooked rice would be ready; add rice little by little and mix well and cook for 2 minutes on low flame. Finally transfer to serving dish and sprinkle coriander leaves. Serve hot and eat with cucumber and onion raitha and papad.

                                            

Biriyani ready to serve with Raitha.

Time :Initial preparation time – 5 minutes. Cooking rice and masala – 15 minutes; Final Cooking – 5 minutes.

Serves 3-4 persons.