Apple - Coconut Burfee

Apple- Coconut Burfee

My mother was a terrific cook.. She use to make variety of Burfees.. Remembering her and her enthusiasm today I'm trying to make - Apple -  Coconut Burfee... 
This is the first time I'm making it.. Hope… Hope it comes out well.

Health benefits –    

Scientific name for apple is-  Malus domestica.

Apple fruit is delicious and crunchy and it is one of the most popular and favorite fruits among the health conscious, fitness lovers who firmly believe in the concept of “health is wealth.”

This wonderful fruit is packed with rich phyto-nutrients that, in the true sense, indispensable for optimal health. Certain antioxidants in apple have several health promoting and disease prevention properties, and thereby, truly justifying the adage, “an apple a day keeps the doctor away.”

Apples are low in calories; 100 g of fresh fruit slices provide just 50 calories. They, however, contain no saturated fats or cholesterol.

Apple fruit contains good quantities of vitamin-C and beta-carotene. Vitamin C is a powerful natural antioxidant. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.

Apple fruit is a good source of B-complex vitamins such as riboflavin, thiamin, and pyridoxine (vitamin B-6). Together, these vitamins help as co-factors for enzymes in metabolism as well as in various synthetic functions inside the human body.

Apples also carry a small amount of minerals like potassium, phosphorus, and calcium. Potassium is an important component of cell and body fluids helps controlling heart rate and blood pressure; thus, counters the bad influences of sodium.

Apples are often eaten raw. For a change today I’m going to make Apple- Coconut Burfee. 

Ingredients-

Apple gratings – 2 cups

Coconut gratings- 1 cup
Sugar- 3-31/2 cups

Fresh Cream- 1 cup

Ghee- 2 tsp . 

Saffron- 2 pinch

Cardamom powder- 1 tsp. 

METHOD- 

Peel apples n grate them.

Grate coconut and measur

Now take all the ingredients in a thick bottomed pan or karai.

Add little  ghee and and cook till it thickness.

Mix well and let it cook properly. 

When it starts leaving the side add ghee, cardamom powder and diluted saffron. Mix well.  

Grease plate with ghee and add this mixture on it.

Flatten it with rolling pin.

Cut burfees with desired shapes.

Serve with SMILE..

Enjoy friends

KOUBALE…CRISPY SPICY RINGS

Common..it's Tea time friends…

It’s not easy to control the temptation of deep crispy fried snacks right?  Now a days Delhi’s weather is changing. 3 days holidays. Feel like going Home to my Karnataka. I know it’s not possible. So planned to make myself busy in making  'Kodubale' . These are one of   Karnataka's traditional snacks and my all time favorite. These crispy, crunchy spicy rings have unique n irresistible taste. You can munch any time of the day. 

Mamma use to make these very very crispy.  She  use to make them during Diwali and another festival called- Mannettina amavasya. ‘Kod bale’ is a kannada name for these rings. Kodu- horn and Bale means bangle.. These  rings are decorated to mud bulls during Mannettina amavasya pooja. That's why the name is. 

This snack is easy to make but one must have good patience. Making rings is not so easy. So to make it interesting I made small rings with lil designs.. 

Ingredients-

Rice flour - 1 Cup

All Purpose flour / Maida - 1/2 cup

Roasted Gram-1/4 cup

Dry Red chillies -10-12 ( it depends on you )

Coriander Seeds -1/4tsp

Cumin Seeds-1tsp

Asafoetida -a pinch

Curry leaves -10-12

Salt

Hot Oil for mixing -2 tbsp

Sunflower /groundnut oil for deep frying.

Method-

                                                 

Heat a pan and dry roast maida till its warm.Keep aside to cool.

Grind roasted gram to fine powder.Grind dhania,jeera,red chillies n curry leaves to a fine paste.

In a large mixing bowl  add rice flour, maida, powdered roasted gram,ground masala,hing,ajwain seeds and salt .Mix 

Now add about 2 tbsp very hot oil to the kodubale mix. Mix well. Add water in small batches to form a soft pliable dough. Knead well. Always knead the kobubale dough well .Else theyl break while rolling and might also break while frying.

You can also add 1-2 tbsp fine sooji to the mix to make it extra crisp.

Next roll kodubale. Take a lemon size dough, gently roll on a flat surface to make a thick rope like and press the ends to form a ring. Press it well to seal the edge. Similarly make about 8-10 rings and keep aside.

Once the oil is hot, gently drop the ring into hot oil in batches of 8-10 depending on the size of the pan used to deep fry. Deep fry them on medium low flame on both sides till they turn crisp.

Once done, remove from oil and transfer to a paper towel.

Repeat the same for the remaining dough.

Store the kodabales in air tight containers once cooled.

Enjoy friends…