Soyi(coconut) khadi(burfi) is famous sweet dish at our native. It is prepared either with jaggery or sugar. Anu requested me for this recipe. This is the easiest of all coconut burfis. She even sent me the recipe, I am yet to try it out. So I thought of posting my mom’s recipe of this dish. I think this is the perfect dish for the row of festivals that have started in India (may be best dish for ‘ Raksha bandhan ‘ which is tomorrow).
Ingredients: Grated coconut(fresh or forzen) 1 cup Sugar 1 cup Cardamom powder 1/4 tea spn Ghee 1 tea spn
Method: If there are big strands in the grated coconut, grind it a bit (without water). Do not make paste, just make sure the coconut is in fine strands. Heat a heavy bottomed pan, add sugar and coconut. Keep mixing it. After sometime, the sugar will melt and becomes syrup. Add cardamom powder just before the mixture dries up. Keep cooking till the coconut becomes dry again. Grease a rolling board or plate with ghee. Pour the mixture and spread it with rolling pin so that the thickness is around 2-3″. (While rolling, you might feel it very dry, but apply some force and try to bind it together with hand or rolling pin. Once it is cooled, it keeps the shape because of the sugar syrup). Leave it for cooling for around 10mins. Then cut them into desired shape.
After it reaches room temperature (say after around 30mins or so), carefully remove the pieces and press the ends to the rolling board to make sure even ends. Store in a airtight container. Remains good for more than 15days.Preparation time : 20mins
Today is the auspicious day of Noolu Hunnime or Sutta punav(thread is called Noolu in Kannada and Suta in Konkani. Hunnime/punav is full moon day). The thread referred is the scared thread(Yajnopaveetam) . So this day, Brahmins discard the old sacred thread and then wear a new one after doing pooja. So at my native, one guy from each Konkani house goto the Veer Vithal temple and do the pooja to sacred threads. Then the guys at home wear the threads after doing the Sandhyavandan (A daily ritual done by Brahmins).
The other famous festival celebrated throughout India today is Raksha Bandhan . Sisters tie rakhi to their brothers and in turn brothers assure them to protect from all the evils. As an assurance, brothers give gifts to sisters. But these days, the gifts have taken out all the meaning of rakhi and sisters invariably ask for a gift :D.
Since it is Raksha bandhan today, I thought of posting my brother’s favorite snack. He is a food lover and likes to try different types of food. When I was thinking what I could post here today, this recipe immediately came to my mind. Whenever I see a packet of papdi in Indian stores, it reminds me of my brother. When he was in school, he used to pester my mom a lot to make the mirchi for him. One day, mom was taking an afternoon nap, and anna (I call him as anna meaning elder brother) wanted to have mirchi, instead of waiting for mom to get up, he tried making his own mirchi. Well, he had spoiled it up because he didn’t know what the ingredients were, but still he ate it all saying it was great but didn’t taste like aayi’s mirsang (mirsang – green chilli).
Anybody who has studied or lived in Belgaum, know about this dish. This is widely available in all chat shops. So when anna went to Belgaum for his engineering, he used to eat this papdi-mirchi a lot. (He never took me to that shop :(. I came to know about this from my cousin who was also upset with anna for not taking him to eat this dish).
Papdi is available easily in Indian stores. This is made of besan(chick pea flour), but I have no idea how they make it. So for time being I am happy to buy it ready made. The mirchi is prepared as follows
Ingredients: Green chillies 6-7 Oil 1 tea spn Besan(chick pea flour) ½ tea spn Salt ¼ tea spn
Method: Heat oil and add the green chili slits (chilies cut into two lengthwise).
Fry for 2-3 min till the chilies become slightly brownish.
Now add salt and besan and mix well (so that there is a coating of besan on the chilies). Fry for a min and remove from flame.
Preparation time : 5min
How to eat? Take 3-4 papdis and one chili at a time and eat. Be aware if the chilies are too hot (hot chilies with the bland papdis make a great combination).
