Urad Dal Rice | Ulundhanchoru | Rice Recipe | Ulundhu Sadham | Ulundhu Choru |

Perfectly cooked Rice flavored with urad dal and Fenugreek. Enjoy these aromatic Ulundhanchoru (Urad dal Rice) with mutton curry or any curry or lentil.

This particular recipe is a popular South Indian dish from Tirunelveli where Black Lentil (Urad Dal) is combined with rice to make a hearty dish.

Minimally spiced, easy to put together with few ingredients, its a complete protein meal. The simplicity of this dish makes this a winner in my eyes.

My mom would always make Ulundhanchoru for a non-veg treat at home, so I always prefer this rice over plain rice on such days. So this recipe has been in my repertoire and makes for a great lunch box option along with non-veg curries or just as it is, along with a vegetarian side dish.

While you can use Whole Urad Dal, split or skinned for this recipe – I would recommend using whole black lentil for absorption of the nutrients & the taste. As I haven’t been able to get whole black urad dal here in Japan, I’ve made it with skinned ones. But I highly recommend trying it out with whole ones. Oh..and add a sprig of curry leaves while sautéing this Rice and you will love the aroma of it.

Ulundhanchoru is so much more flavorful. Goes well with any side dish, but eating it with Mutton Curry gives an optimal boost. The vegetarians serve it with Ellu Thuvaiyal (Sesame Chutney) which is also an adorable combination. Here are some of the other recipes which pairs well with this rice,

Kerala Chicken Curry

Pepper Chicken

Squid Curry / Kanava Kuzhambu

Chettinad Egg Curry

Prawns Masala

Perfect for all those times when you are lack on time. Or when you just want to make nutritious. Or even when you want to make something special. It fits all the needs. And that’s what simplicity of this dish is all about 🙂 🙂 I know it sounds too much but trust me, this whole thing would take you just 20 minutes to put together.

Let’s start making these yummilicious Ulundhanchoru…

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Ingredients

• 1 cup, Rice (any variety)
• 3/4 cup, Urad Dal
• 1 tsp Mustard Seeds
• 1 tbsp Fenugreek Seeds
• A sprig of Curry leaves
• Salt
• 3 1/2 cups, Coconut Milk (Thin)
• 1 tbsp, Coconut Oil

Cooking Instructions

1. Rinse rice and dal together and set aside.
2. In a pan or pressure cooker, add a tbsp of coconut oil. When hot, temper with mustard, fenugreek and curry leaves.
3. Add the rice and dal mixture and fry until nice aroma wafts, almost a minute.
4. Season with Salt. Add in 3 1/2 cups of thin coconut milk (1:2 ratio), you may add more if you like a mushier rice.
5. Pressure cook for two whistles. (I’ve used an electric rice cooker today).
6. Once done, serve hot with curry of your choice.

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Special Notes:

• Coconut oil gives a nice flavour to the curry. If you’re not comfortable with the flavour, feel free to use any vegetable oil.

• Coconut milk makes the rice richer. Can be cooked with water alone.
• Seasoning with fenugreek and curry leaves elevates the taste. But add in moderation as it turns bitter when sautéed until brown.

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If you like this recipe, Do not forget to leave a comment at the end of the post.

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry.stomach.japan

Chettinad Fish Curry |Chettinad Meen Kuzhambu | Chettinad Meen Kuzhambu with Coconut |

Although in many parts of coastal regions in South India, you’ll discover a variety of seafood especially prawns, mussels, crab and squid, fish curry holds the pioneer status in almost all regions.

With a variety of spices and ingredients like tamarind and coconut, there is a lot of scope to try various varieties of fish curries from various places.

My hubby likes all kind of fish preparations that I make. I tried this fish curry when I was craving for fish kuzhambu but not in a mood to roast coconut for my usual Varutharacha Meen Curry. It turned out super good and he loved it for the rich tangy taste.

This is a Chettinad Fish recipe that you can make easily at home without much fuss. Freshly ground masala paste gives an excellent aroma to this gravy. Any type of fish can be prepared with this recipe – mackerel or seer or pomfret.

If you want to stick to the most authentic version of any fish curries, you will be compelled to use an earthenware pot or claypot (Manchatti). It gives more taste and flavor to fish curry. Try to make this in an earthenware pot and feel the magic.

Here’s the recipe of chettinad fish curry which you can relish with rice…

Check out my other fish recipes:

Kanyakumari Style Varutharacha Fish Curry

Home Style Fish Curry

Kottayam Style Meen Vevichathu

Squid Curry / Kanava Kuzhambu

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Author: Nathiya Adiseshan

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2-3 

Ingredients

For the masala paste:

• 1 tbsp, Oil
• 5 cloves, Garlic
• 15 Shallots, chopped
• 1 tsp Peppercorns
• 1 tsp Cumin seeds
• A sprig Curry leaves
• 1 Tomato, small, chopped
• 1 tbsp Redchilli Powder
• 2 tbsp Coriander Powder
• 1/4 tspTurmeric Powder
• Tamarind, lemon sized
• 1/4 cup, Coconut

For the gravy:

• 500 gms Fish
• 1 tbsp Oil
• 1 tsp Mustard Seeds
• 1/2 tsp Fenugreek Seeds
• 5 cloves Garlic
• A sprig Curry leaves
• 10 Shallots, chopped
• Salt
• Coriander leaves

Cooking Instructions:-

For the masala paste:

1. Heat oil in a earthernware kadai. Add in garlic, shallots, peppercorns,cumin seeds, curry leaves and saute until shallots turn translucent. Add in tomatoes and spice powders & saute until rawsmell goes away. Now add in tamarind juice & grated coconut and saute for 30 sec.

1. Once the mixture is cooled, take that in blender and grind it smooth with little water.

For the gravy:

1. In the same earthenware kadai, heat oil. Temper with mustard seeds, fenugreek seeks, garlic and curry leaves.
2. Add in sliced shallots/onions. And fry until golden. (This step is optional, it gives an crunch for the smooth gravy).
3. Add in the ground masala paste & 1/4 cup water and adjust the thickness accordingly.
4. Season with salt, cover with a lid & allow it to boil for 10-15 mins.
5. Once the oil specks appears on top, add in the fish pieces.
6. Simmer this for 8 to 10 mins till the fish is done.
7. Garnish with coriander leaves. Let the curry rest for atleast an hour before you serve.
8. Serve with rice.

 

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Special Notes:

• Do not spoon the fish while cooking as the fish tends to break, just swirl the pot instead.
• Stays good in an earthenware pot for a day. And also for two to three days in fridge.
• Tastes heavenly the next day.

CHETTINAD EGG CURRY | CHETTINAD MUTTAI MASALA RECIPE

Chettinad Cuisines are one of the noteworthy fare in Tamil Nadu. The Chettinad region comprising Karaikudi and adjoining areas is known for both traditional vegetarian as well as non-vegetarian dishes.

Chettinad curries are distinctly aromatic, spicy and fiery. It has a lot of flavours going on, so finding the perfect blend of spices is the key. The base that adds volume to most of the signature curries is made up of freshly roasted & ground spices, red chillies, ginger, garlic, tamarind and coconut.

Chettinad chicken is one of the most famous among dish them. This curry is not for the faint-hearted, but it is definitely a celebration of spices that we have to balance well! Today i’m sharing the egg version from this cuisine!

Chettinad Egg Curry

Chettinad Egg curry, is one of the finest and most authentic egg curry recipe that I have made. This spicy curry too is laced with red chillies and coconut.

If you like less spicier curries, use dried Kashmiri red chilies and remove seeds from them. You will get the colour and flavour without the heat of chilies in the curry.

It’s easy to make and tastes simply delicious! This curry goes well with Roti, Rice, Dosa. Do you love spicy curry? Then this is for you.

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Ingredients

For Chettinad Spice Mix

5 to 6 dry red chilies

1 mace

An inch stick cinnamon

2 cloves

1 cardamom pod

1 tsp Black Pepper

2 tsp coriander seeds

1/2 tsp Fennel seeds

1/2 tsp Cumin seeds

1/8 tsp Fenugreek Seeds

3 Garlic, cloves

An inch Ginger

1/2 cup Coconut

1 tsp Oil

For Gravy

• 3 to 4 Eggs, hard boiled
• 1 Onion, Medium, finely chopped
• 1 Tomato, small, chopped
• 1 Green Chilly
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• A sprig, Curry leaves
• 1/4 tsp Turmeric Powder
• 1 tsp Redchilli Powder
• 1/2 tbsp Tamarind Paste
• 1/8 tsp Asafoetida
• 1/8 cup, Coriander Leaves, chopped
• Salt
• 1 tbsp Oil

Instructions

1. Boil eggs, peel the shell. Make a few slits on the egg white with a fork carefully without penetrating deep into the yolks.
2. Heat a teaspoon of oil in a thick bottomed pan. Add all the ingredients mentioned under ‘for Chettinad spice mix’. Roast them until spices turn fragrant and coconut starts to turn brown. Remove and let it cool. Grind to a paste with little water.
3. Now heat 1 tbsp of oil to the same pan. Splutter cumin seeds, mustard seeds and curry leaves. Fry for a minute.
4. Add in slit green chilli and onions and saute until the onions turn crisp and golden.
5. Add tomatoes and cook until tomatoes turn soft and mushy.
6. Now add in the spice powders along with salt and fry until oil oozes from the sides.
7. Further to this, pour in the masala paste, tamarind paste and fry the masala for a couple of minute.
8. Add 1.5 cups water based on the consistency you require. Mix well. Close and cook on medium heat for about 15 minutes. 
9. Open the lid. Give a gentle mix and add the boiled eggs into the curry, simmer and cook for another 8 to 10 minutes.
10. Once the curry reaches the desired consistency, turn off the flame. Garnish with chopped coriander leaves.
11. Relish with Roti or rice of your choice.

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Vazhaipoo Rasam | Banana Blossom Rasam | Rasam without Dal | Simple Rasam Recipe

Rasam is an authentic south Indian Recipe. Rasam, the most delicious appetizer drink is light on stomach and high on taste. This flavourful dish is ideally served before after the main course.

Rasam doesn’t appear in my daily kitchen menu. But recently I am addicted to different kind of rasams. One such is the Vazhaipoo / Banana Blossom Rasam.

Vazhaipoo is something which we rarely buy at home. It is just the prep work needed for the flower which stops me from buying it frequently.

Similar to Tomato Rasam, preparing Vazhaipoo Rasam at home is very easy and it requires basic ingredients like tomato, tamarind, black peppercorns, garlic and cumin seeds.

On a side note, vazhaipoo is extremely healthy with immense benefits. And at the end, I always feel that the time and effort I had put in was not in vain.

So, try this simple recipe at home with your own choice of flavors and relish with your loved ones.

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Author: Nathiya Adiseshan

Preparation Time: 3 mins

Cooking Time: 10 mins

Serves: 3

Ingredients:

For the Rasam:

• 2 medium Tomatoes, Pureed
• 1/2 Tomato, chopped into quarters
• 20-25 florets, Vazhaipoo, finely chopped
• Tamarind, gooseberry sized
• 1/4 tsp, Turmeric powder
• a pinch, Asafoetida
• a sprig, Curry leaves
• a bunch, Coriander leaves
• Salt
• 2 pods, Garlic crushed

For Rasam Powder (Dry roast and grind):

• 1/8 tsp, Fenugreek seeds (optional)
• 1 tsp, Cumin seeds

• 1 tsp, Pepper
• 1 tsp, Coriander seeds
• 1 tbsp, Toor dal
• 1, Red chilli
• Curry leaves

To temper:

• 1/2 tbsp, Oil
• 1/4 tsp, Mustard seeds
• 1/4 tsp, Cumin seeds
• a sprig, Curry leaves

HOW TO MAKE RASAM

1. Puree tomatoes along with gooseberry sized tamarind.
2. In a kalchatti, add the tomato puree, chopped tomatoes, turmeric powder, crushed garlic, curry leaves, chopped vazhaipoo/ banana blossom, asafoetida and salt.
3. Pour 3 cups of water & bring it to a boil. Then simmer for 5 mins or until raw smell of tamarind goes away.
4. Add in a tbsp of rasam powder. Allow it to boil.
5. Taste the rasam and add more salt as needed to suit your taste. Simmer it for 2-3 mins.

1. Meanwhile heat oil in a tadka pan and temper with the ingredients listed above. Fry this mix until it starts crackling and pour it over the rasam. Garnish with coriander leaves.

1. Turn off the stove. Keep the pot covered for 15 minutes before serving.
2. Serve rasam with rice or just serve it as an appetizer in your meal.

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Special Note:

• As soon as it becomes frothy, turn off the stove. Cover it for 15 minutes before serving, the resting time at the end also plays a major role in flavor.
• Adjust the quantity of rasam powder to satisfy your taste buds.
• Store bought rasam powder can also he used. But check on the turmeric powder and asafoetida content while adding.

POONDU KUZHAMBU/ GARLIC CURRY/ GARLIC SIMMERED IN A TAMARIND BASED GRAVY

Have you ever tried cooking garlic as the main ingredient ?

If you love them, then try making this easy POONDU KUZHAMBU/ Garlic curry, you won’t get the usual strong pungency from the garlic as it has a tamarind base.

The garlic curry will be less pungent and tangy even the kids can give a try 🙂

It’s a must where you served an elaborate menu with rice and curries the previous day and you long for light dishes for your stomach. You can’t deny its medicinal properties or health benefits. So eat away!

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Author: Nathiya Adiseshan

Preparation Time: 15 mins

Cooking Time: 30 mins

Serves: 3

Ingredients

• 10 cloves Garlic, roughly chopped/crushed
• 12 Shallots/ Sambar onions, chopped
• 1/4 cup Tomato, chopped
• 1/4 tsp Turmeric powder
• 1/2 tsp Red Chili powder
• 2 tbsp Kizhambu Milaga powder (either homemade or store bought)
• lemon sized Tamarind (soak in water and get the pulp)
• 1/2 teaspoon Salt
• a pinch, Jaggery

To temper:

• 1/2 tsp Mustard seeds
• 1/4 tsp Fenugreek seeds
• 1/2 tsp Split black gram
• 1/2 tsp Cumin seeds
• 1/4 tsp Asafoetida
• a sprig, Curry leaves
• Sesame oil

Making the “Poondu Kuzhambu”

1. Place a cooking pan over medium heat, pour in the oil. Gradually add mustard seeds, fenugreek seeds, curry leaves, blackgram  and asafoetida, temper all the ingredients over medium heat for 1 minute.
   

   

   

   

   

   
   Saute chopped shallots and garlic.
   

   
   You want to toughen up the garlic by frying it so there’s a little crunchy texture before you add tomatoes, 3-4 minutes over low fire. Now, add the diced tomato and continue to cook over low-medium heat.
   

   
   Once this is done, add the spice powders turmeric powder, red chilli powder and homemade curry powder (kuzhambu milaga powder), combine and let it cook for exactly 3 minutes over low heat. The result should be a dark spice paste.
   

   

   

   
   Pour in tamarind paste, 1/2 cup of water, stir, season with salt and a piece of jaggery.
2. 

   

   
   if necessary, cover and slow simmer the curry until gravy is reduced in half and oil floats on top.
3. 

   
   This curry doesn’t have a lot of gravy so howlong you want to slow simmer in the final stage of making the poondu kuzhambu will result in howmuch gravy is left.

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Special Note:

• You can reduce the amount of red chilli powder if you prefer less spicy.
• Kuzhambu milaga powder is a must for this recipe. If you don’t have replace it with sambar powder.
• Crush half garlic and add remaining half as whole or chopped. 

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If you like this recipe, Do not forget to rate us at the end of the post.

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry.stomach.japan

Kerala style Kadala Theeyal Recipe / Chickpeas Curry / Chickpeas in a roasted coconut sauce

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Somedays based on the season or the festivities around the corner, you may get to cook so early or go on a trip and so you compromise on the food. But with the best choice being a dish that doesn’t gets spoiled easily tops the list is roasted coconut gravy.

And that’s my amma’s/ grandma’s and everyother lady in neighbourhood would pull off as a life saver, Theeyal 😋 The soul cum comfort food from the hearts of every Malayalee !!! 

Theeyal is an authentic Kerala dish and is prepared using vegetables like okra, shallots, bittergourd, brinjal and so on.

Theeyal means burnt dish which means coconut is roasted till it becomes dark brown in color. The dish gets its color from the roasted coconut and the tamarind paste.

Theeyal is made in many households of Kerala and also in regions of Kanyakumari. In certain places of Kanyakumari, Mixed Veg Theeyal is an essential part of Marriage/Maruveedu (மறுவீடு) Sadya (Keralite’s Vegetarian Feast). Theeyal has got a sour and spiced taste which goes well with hot rice.

Its secret lies in the unlimited number of vegetables that can be used and the roasting of coconut to its preparation. Here is the recipe, try and enjoy the traditional delicacy.

Chickpeas, Shallots, Brinjal and Drumsticks Simmered in an Aromatic Roasted Coconut Gravy…

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Author: Nathiya Adiseshan

Cooking Time: 20 mins

Preparation Time: 15 mins

Serves: 3 people

INGREDIENTS

• 1 cup Chickpeas/ Chana, boiled
• 1 cup Coconut, grated
• 1 tbsp Cumin seeds
• 1 tbsp Black peppercorns
• 3-4 Garlic pods (optional)
• 4-5 Shallots/ Pearl Onions/ chinna vengayam
• 1 1/2 tbsp Chilli powder 
• 2 tbsp Coriander powder 
• Tamarind, size of gooseberry
• 1/2 cup Veggies diced (Brinjal, Drumstick, Yam)
• Salt
• 1 tsp Mustard seeds
• 1/8 tsp Fenugreek seeds
• Red chillies
• Curry leaves
• Coconut Oil

Here we go…

1. Soak chickpeas overnight. Pressure cook and keep aside.
2. Heat a tbsp of oil and add grated coconut, cumin seeds, shallots, peppercorns, and curry leaves (garlic pods optional).
3. Fry the coconut till it turns a darker shade of brown. Reduce the flame to low, add chilli and coriander powder. Cook for a min.
4. Once it is cooled completely, grind the coconut mixture to a smooth paste (If required, add little water).

1. Soak tamarind in 1/4 cup of water and keep aside.
2. In a heavy bottomed pan (I’ve used Kalchatti, soapstone cookaware), add the diced brinjal, yam/drumstick and shallots with little water ( I have added brinjal, yam and shallots alone today). Cook until the veggies are done.
3. Add roasted coconut paste, tamarind water and salt. Mix well. Add 1 1/2 cups of water to it. Bring it to boil.

1. Now add the boiled chickpeas. Stir well.
2. Reduce flame to lowest and cook for 4-5 mins. When the oil starts oozing out, switch off the flame.
3. Heat oil in a pan and crackle mustard seeds, fenugreek seeds, red chillies and curry leaves. Add this to theeyal.
4. Serve with hot rice.

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Notes:

• Coconut oil imparts a distinct aroma and flavour. You can use any oil of your choice too.
• Its important to fry the coconut really golden/brown. Do not char it while roasting.
• The oil from the coconut will separate while grinding and the mixture will become into a paste. If required, add little water.
• Black chickpeas tastes better than the white ones.

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Chana Masala/ Chole Masala/ Chickpea Curry

A flavorful, thick, stew-like curry that’s not overly spicy, and the perfect plant-based vegan meal.

Chana masala is traditionally based with chickpeas, onion, ginger, fresh cilantro, a blend of spices, and tomatoes. The magical step that takes this dish to the finger lickin’ level is the bulk of flavourful spices and DIY garam masala.

It can be prepared a number of different ways, but I chose the simple route: One pot OPOS method. 😋😜

It’s vegan, gluten-free, good for you and freezable so you can save your time. How wonderful. Enjoy this version of mine with rice or naan/chapathi, but I promise that it tastes damn good.

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Ingredients

250g Chickpeas, (boiled or canned)

2 medium Onions, finely chopped

2 medium Tomatoes, roughly chopped

1 inch piece Ginger, finely chopped

2-3 Green chillies, roughly chopped

½ tsp Coriander powder

½ tsp Chillipowder (Kashmiri if possible)

1 tsp Turmeric powder

1 tbsp Garam masala, homemade

1/2 Lemon, juiced

½ small pack Cilantro

Salt, to taste

Oil

Instructions

1. Heat a pot over medium heat. Once hot, add oil, ginger (just finely minced).
2. Then, add onions to the pan. Cook, stirring frequently, until onions start to turn brown.
3. Next add tomatoes. Repeat this process until they turn mushy.
4. Immediately add green chillies and stir to combine.
5. Add turmeric, chilli powder, coriander and garam masala. Stir until fragrant, about 30 seconds.
6. Add drained, boiled chickpeas. Stir until it coats well with the masala, about 30 seconds. Add 1/2 cup water. (Tip in the chickpeas, along with their cooking water for more flavor).
7. Maintain a simmer, uncovered for 10 minutes, or until thick. Stir occasionally.
8. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed.
9. Remove from heat and add lemon juice. Serve with rice and/or chapathi, naan, sprinkling additional cilantro on top.

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Special Note:

• Fresh cilantro and lemon juice make an excellent garnish.
• Simmering chickpeas broth lends them plenty of flavor.
• DIY Garam Masala creates better flavor than mixing pre-ground spices.

Mushroom Pulao Recipe/ Easy Mushroom Pilaf

We all love eating and there are times when we love to gulp in some really good food. What if you are in a hurry, just don’t have access to nearby restaurants or not to spend much time on cooking and you still feel like gorging on some yummy delicacy?

Pulao comes to the rescue!!!!!!!!!!!

Pulao/Pilaf is one of the common rice dishes being made in most Indian houses today. Pulao is an one pot meal cooked with assortment of dry spices and veggies. The uniqueness of the dish lies in the use of cardamom, cloves and peppercorns which make this pulao flavoursome and delightful.

Voilaaah.. I won’t call this as one authentic recipe but it never fails to give the typical aroma. This one pot meal does not require any elaborate steps. So if you are in a hurry packing office/school lunches, but still want to make your lunchbox special, then go for this. So you definitely won’t be disappointed.

Made from fresh ingredients, this is one of the best Pulao I have ever had in a while.  Look no further make the easiest pulao. Made in rice cooker. Can be made in pressure cooker too. With step by step pictures.

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Author: Nathiya Adiseshan

Cuisine: Indian

Cooking Time: 30 minutes

Serves: 3 servings

Ingredients:

Curry Paste:

• 4 sprigs Coriander Leaves
• 4 cloves of Garlic
• 4 Green Chillies
• 1-inch piece of Ginger
• 1 tablespoon Peppercorns

Using a mortar and pestle, pound the abovesaid ingredients coarsely and keep aside. This will become our curry paste.

For the Pulao:

• 2 Cloves
• Small stick of Cinnamon
• 1 Star Anise
• 1 Cardamom 
• 10 Cashewnuts,chopped (optional) 
• 1 Onion, (big) thinly sliced
• 12 ounces Mushrooms (any variety)
• 1 1/4 cup Basmati Rice
• 2 Cups Water
• 2 tablespoon Ghee
• 2 tablespoon Oil
• Salt, to taste

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Making of Mushroom Pulao…..

1. Wash rice, drain water and let it stand, start the next step straightaway.
2. In a pressure cooker/ heavy bottomed pan, heat ghee and oil, add spices one by one, once they start to crackle, add cashews, fry until golden brown.
   

   

   
3. Add in Onions, saute till it turns golden. (Add salt to quicken up the process here).

   

   Add Onions, and fry until golden.

4. Now, add in the ground paste and fry until the raw smell disappears.

   

   Add the ground paste and fry until the raw smell disappears.

5. Add mushrooms, fry on high for 2 minutes.

   

   Add Mushrooms and saute well.

6. Stir in the rice and fry until it is all well coated with the masala. Now add required salt and mix everything well.

   

   Add rice & salt.

7. Add 2 cups of water to every cup of rice used and if pressure cooking, keep for 1 whistle and 5 minutes on low flame.

   

   Add in water, bring it to boil

8. Switch off and wait for the pressure to release fully. Open and fluff up gently with a fork.

   

   Tadaah……. It’s done!!!!!

9. Serve with any curry of your choice.

   

   Spicy and flavour packed one pot meal kinda Mushroom Pulao, perfect for busy mornings..

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Special Note:

• Another to way accentuate the taste and aroma of this recipe, you can dry roast the spices, grind it and then add it to the Pulao.
• Peppercorns gives the heat to the recipe. If you want a really spicy pulao, you can add a couple of slit green chillies extra. But I prefer mild one
• Add lot of mushrooms for an excellent earthy flavour.
• If cooking in the electric rice cooker, bring the water and rice to a boil and cook till the pulao is done.

Bread Burfi | Easy Dessert Recipe | Bread Halwa

A decadent burfi full of the creamy wholesome goodness of coconut and brown bread.

Last Week when I was making a surprise dinner for my hero, I was running out of time to make a dessert (I know, its my poor planning), but I saved the day by making this delicious burfi.

The dessert recipe I am sharing here is full of the creamy wholesome goodness of fresh coconut and brown bread. As your teeth breakthrough the burfi, the coconut gives it a satisfying snap, and its a mouthful of bliss. To make this dessert even more healthier, I have used brown sugar but you can use either regular sugar or condensed milk according to your taste, with both sweeteners it tastes great.

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Ingredients

• 4 slices Brown Bread
• 1.5 cup Milk
• 1 cup Brown Sugar
• 1 cup Coconut, grated/dessicated
• 3 tablespoon Ghee
• 1/2 teaspoon Cardamom powder
• Cashews/Raisins

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This is how you make this burfi!

1. Blend the brown bread into crumbs. Soak it in milk and set aside for ten minutes.
2. Heat ghee in a pan. Roast Coconut in low flame for three minutes.
3. Add in sugar. Let it melt completely.
4. Add soaked bread mixture. Stir and continue to cook till the milk gets evaporated.
5. Add ghee and continue to stir.
6. Add in cardamom powder, cashews and raisins. Mix well.
7. Once if starts to leave from the edges of the pan, switch off.
8. Transfer into a tray. Allow it to cool. Cut into desired shapes.
9. Garnish with dry fruits of your choice.

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11. Special Note:

• Place it in an airtight container and store it in refrigerator.
• Consume within 2-3 days.
• Condensed milk also can be used as a substitute for sugar.