August 23, 2012

Instant Fruit Burfi

Mango Pulp - 1 cup
Ghee - 2 tsp
Sugar- 1cup
Coconut Grated - 1cup
1. Take a non stick pan. Add 1tsp ghee. Flame to be on sim
2. Add the mango pulp, sugar and mix well till the water content is absorbed.
3. Add the grated coconut and mix well .
4. Spread the above mixture on a greased pan. Add allow it to cool for 30 mins.
Note: You can add the cut mangoes and the coconut together and grind in the mixer to form a smooth pulp. This burfi texture will not have granules.

Spicy Brinjal Fry


Brinjal - 250 gms or 10-20 nos
Chilli Powder - 1/2 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp.
Onions - 1 big
Tomato - 1 medium
Garam Masala - A pinchs
Mustard Seed - 1/4 tsp
Salt To Taste


1. Heat a pan with 2 tsp oil .Add the mustard seeds and allow it to splutter.
2. To the oil add the oniions that are chopped and also add the turmeric powder. (Adding Turmeric powder will help release the harmful toxins from the food)
3. Once the onions are transparent add the rest of the masalas with 2 tsp water. ( Adding water at this stage is to keep away the masalas from burning.
4. Once the raw smell of the masala is gone add the tomatoes and saute for few mins.
5. Add the chopped brinjal and salt and saute well for 2 mins.
6 Cover and cook for 10 mins. Stir in between .
7. Garnish with corainde leaves or curry leaves that is fried.
8. Serve with rice.

Note: You can also add 1/2 tsp chicken masala instead of garam masala.