Mango Burfi

Ingredients:

2 cups Mangopulp  

Sugar

1/2 tsp Ilayachee(Cardmom) powder 

1 tsp ghee

3-4 Cashewnut (cut into medium sized)

Method:

Peel off the mangos and collect the pulp. Make the pulp smoother by using mixer or blender. Take the pulp in a pan and heat it on a medium flame. Go on stirring the pulp till it becomes semisolid. If the stirring is interrupted, the pulp may get stuck to the bottom and get burnt. In order to avoid this,it is better to use nonstick pan. Measure the semisolid pulp and take the same quantity of sugar. Go on heating and stirring the pulp and sugar in the pan till it stops sticking to the sides. Put off the flame once the pulp becomes solid and attains orange color. Mix ilayachee powder with the pulp. Smear ghee to the rolling pad and spread the mixture over it. Spread it with the help of rolling pin. Garnish with cut cashewnut Cut it to suitable size and shape. Allow the burfis to cool and then store them in airtight container.

Bhakarwadi

Ingredients:

1 cup refined flour (maida)

1 tbsp rawa

2 tbsp oil

100g French beans,roughly chopped

100g Green peas

3 potatoes,boiled and mashed

1/4 tsp Black pepper powders

1 tsp Garam masala

2 tsp Ginger-green chilli paste

2 tbsp coriander leaves

5 tsp Coconut,scraped

Salt to taste

Method:

Knead the refined flour with rava, salt, 2 tbsp oil and sufficient water to a semi-soft dough. Cover with a damp cloth and set aside. Blanch the french beans and green peas separately till soft. Drain thoroughly and mash. Mash together the french beans, green peas, potatoes, salt, black pepper powder, garam masala powder, ginger-green chilli paste, coriander leaves and coconut. Divide the dough into four equal portions and roll out into thin chapattis. Spread the vegetable mixture evenly on all four chapattis. Roll them tightly into cylinders and cut the cylinders into 1/2" slices. Heat sufficient oil in a kadai and deep fry the bhakarwadis, on medium heat, till golden and crisp. Drain on absorbent paper. Ready to serve. 

Kele Ki Barfi

Ingredients:

4 large ripe banana (pake kele)

11/2 cup milk (doodh) 

2 cup sugar

2 tblsp clarified butter (ghee) 

75 gm coconut (nariyal) 

1/2 cup crushed walnut (akhrot) 

Method:

Peel banana and mash them. Now cook mashed banana along with milk in a pan until milk dries up. Now add butter and stir continuously till it turns brown in colour. Now add sugar, grated coconut and walnut and stir. Remove it from the flame. Grease a plate with butter and spread the mixture in the plate. Its thickness should be 1/2”. When it settles to be cut in pieces, cut barfi in desired shape. Garnish with dry fruits and serve.

Kothimbir Vadi

Ingredients:

4 cups green coriander (chopped)

11/2 cups besan

1/2 cup rice flour

1 tsp til/ sesame seeds

1-2 tsp red chilli powder

1-2 teaspoons salt

¼ tsp haldi 

 2-3 cups oil for frying.

Grind- 4-5 green chillies,

Pinch of hing

Pinch of soda bicarbonte

1-2 tsp jaggery/ sugar 

Method:

Mix besan,rice flour, salt, ground chillies,til,soda,jaggery,haldi, coriander & 2tbsp oil,  add some water if needed to make a dough. Divide the dough into 2-3 parts. Shape the dough into long rolls. Place them on a greased plate. Steam the rolls for 10 minutes.  Keep them aside to cool. Cut into 1/2 inch  slices and deep-fry the vadis till they are light golden brown in colour & crisp or shallow fry them in a pan. Ready to serve Kothimbir Vadi.
It is also called as  Coriander Cutlets.