Coconut burfi with jaggery

My husbands grandparents (86 and 92 years young) visit us once a year. It is during these visits that I sit with them and speak to them about their childhood and life. During one such visit, I casually asked Ajja (grandfather) what was one sweet/dessert that Ajji (grandmother) made the best. 'Kobri mittai!'(coconut burfi) came the reply, eyes glittering with memories of the past . That was when I decided to become Ajji's apprentice in the kitchen for the day.When I mentioned to Ajji that we would be making a jaggery version of kobri mittai along with the sugar version of the same, she thought for a while and said, 'though I have never made it with jaggery, no harm in trying'. So here I share with you the recipe passed down from Ajji to me with a few modifications. 

You will need

3 cups of grated coconut( 1 large coconut)

1.5 cup jaggery (powdered)

1  cup milk (optional)

¼ pod vanilla powdered (or the ''caviar'' of one full vanilla)

1 pod cardamom (powdered) or saffron

 oil/ghee to grease the tray.


Method

In a heavy bottomed pan mix all the ingredients.

Cook in low flame with constant stirring. Take care to see that the mixture doesn't stick to the bottom of the pan.

Burfi is done when the mixture forms a single mass and no longer sticks to the bottom.

.

Pour into a greased tray and cut when warm.

Note: Ajji lets all the ingredients to soak in the pan for at least 5 hours before heating.
Those who want a 'richer' version may include about 2 tablespoons of  unsweetened Kova (condensed  milk)
For those who are curious, Ajji loved 'jaggery kobri mittai' and Ajja later gave me a list of delicacies to be learnt from Ajji!

Vegetable Kurma

This recipe is an all time favourite in the family. Though the recipe uses a blend of spices it is not pungent.

You will need,

1 cup fresh peas

1 cup minced carrot

1 cup chopped beans

1 large potato cut into cubes

Salt and jaggary to taste

For the masala

One half of a coconut,  grated or made to pieces.

3 cardamom

4 clove buds

A piece of black stone flower( pather ke phool/ kallu hoovu)

One arm of star anise (seed removed)

1’’x1/4’’ piece of cinnamon

2 Marathi moggu

Pepper corns about 10

½ tsp  Shah jeera or jeera( cumin)

3-4 Almonds/5-6 cashew

1-2 tablespoon Hurigadale/Putani/ roasted split (black)garbanzo.

Seasoning

Unrefined oil 1tsp

½ tsp jeera or cumin seeds

¼ tsp turmeric powder

1-2 large finely chopped/minced onion

1 red capsicum finely chopped/minced

½ finely chopped/minced green capsicum

Small bunch of finely chopped/minced cilantro

Method

Cook the vegetables with a little water (about ½ a cup) in a cooker (3 whistles) or cook the vegetables in an open pan with water.

Blend together all items of masala with salt, jaggery and a little water till a fine paste and keep aside.

Heat a pan, add 1tsp oil, cumin seeds.

When cumin splutters, add turmeric, mix well and add the minced vegetables for seasoning.

Saute till all water has evaporated.

Add the steamed/boiled vegetables, the masala paste, more water if needed and boil till thick.

Tasty Vegetable Kurma is ready to be eaten with chapati, bread, flat bread or rice.

Note: You may use any combination of vegetables.

Happy Birthday Kumar!

A toast in honor of a rare treasure among us- Kumar Prasad- on his birthday. Kumar is an incredible person, who is a treasure trove of very unique qualities that have made him what he is today. He is at the same time an engineer who can strategically direct the installation of a sophisticated equipment involving people of different nationalities and cultures; a self-made chef who, with his wizardry (just look at the picture), can magically create a four course wholesome meal in his signature fusion style with the shortest notice, a down-to-earth jovial fellow who will be liked by one and all with his characteristic humor and, above all, a true human being with sincere concern for the people around him. Kumar, we salute you--viva Kumar!