Coconut Burfi

1 cup water
1 and 1/2 cup sugar-Powder sugar
1 cup coconut
4 tbsp Ghee
1 Green cardomom(Chhoti ilaichi)

• Take a pan add sugar and water stir it for 30 mins on low heat
• when the first string is made(not much of water will be left in the pan)
  
• Put the grated coconut and mix well till its stops sticking
  
• It turns into very bright white colour.
  
• Put 1 spoon of ghee in it and mix for a sec
• Remove it from the Gas
  
• In a plate apply ghee all over.Put the coconut from the pan onto Plate. and then cut into squares
  

Sindi Kadhi

Kadhi

1 cup Gram flour
1/4 cup Chopped onion
1 tsp Ajwain
2 tsp Red chili powder
2tbsp Oil for deep frying
Salt As per taste
2 cup Kadhi Curd (yogurt)
1 cup Gram flour(besan)
2 no. Dry red chili whole
1 tsp Turmeric powder
A pinch Asafetida
1 tsp Fenugreek seeds
few Curry Leaves
2 tbsp Oil
1Green Chilli
Salt As per taste
few Coriander leaves

• Take a bowl and mix Gram flour and Yogurt then beat well with a beater
• Add Turmeric powder to the above mix.
  
• Heat oil in a Kadhai
  
• Add fenugreek seeds ,Asafetida ,Curry Leaves and dry red chili. Stir fry for half minute.
• Add onions and stir it till they become little brown
  
• Add the gram flour and yogurt mixture to the kadhai
  
• Bring it to a boil and simmer on a slow fire for about15 minutes. Stir occasionally
• Add red chili powder again simmer the punjabi kadi for about 5 minutes.
• Add a cut green chili from the center and put it along with Coriander leaves

You can serve with rice

Rasam

1/2cup toor dal
3-4strips tamarind soaked for 5 minutes (paste or pulp may also be used)
2 tbsp. Rasam masala(refer to the sambar powder recipe)
1/2 tsp. mustard seeds
1 stalk curry leaves
1 large tomato
1 tbsp. chopped coriander leaves
Pinch of asafoetida
2-3 flakes garlic
salt to taste
2 tbsp Ghee

• Soak the tamarind in hot water then squeeze all the pulp out of it.
• Mix tamarind,salt,rasam powder,tomato,asafoetoeida
• Let it boil for 10 mins
• Then add the dal water with 3 spoons of dal
• Let it boil for 10 mins.
• Take 2 tbsp of ghee in a small pan add mustard seeds,curry leaves and let it spatter for soem time then add asafoetida. close the gas
• mix the above top the rasam and add coriander leaves to give nice aroma

Reciepe for Sambar(south Indian Curry)

Sambar powder
Ingredients
Whole Red Chillis(Dried red chillis)-15
Dhainia(Coriander Seeds)-1Glass
Kali Mirch(Black pepper)-1spoon
Methi dana (Fenugreek seeds)-1spoon
jeera(cuminum)-1 Spoon
Turmeric Powder-4 spoons

Roast the above then grind it and then add 4 big spoons of Haldi(turmeric) powder.
Preparations
1 cup toor dal (washed )
2-3strips tamarind soaked for 5 minutes in hot water
4 tbsp. sambar masala
1/2 tsp. mustard seeds
3 whole red chillies
1 stalk curry leaves
4 onions
1/2 cup pumpkin or bottle gourd boiled and cubed
1 large tomato
1 tbsp. chopped coriander leaves
2-3 flakes garlic
salt to taste
2 tbsp. oil

Roast then little and then grind them well in the mixie.

1. Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.

2. Pressure cook till dal is done very soft. (Approx. 2 whistles)

3. Remove dal and beat with a whisk or churner till smooth.

4. Chop the vegeables
   

5. Heat oil, add seeds , curry leaves and allow to splutter

6. Add vegetables and stir fry for 2 minutes.

7. Add paste, and cook for further 2 minutes.

8. Add dal and bring to a boil on high.

9. Add enough water to get sambar consistency.

10. Check and adjust masalas as required.

11. Simmer for 12-15 minutes on low, till the aroma exudes.

12. Add chopped coriander before serving.