Salmon Curry Indian-Style with Coconut Cream

The very last fillet of salmon, caught by the other adult in Alaska, emphatically insisted on being served as a sublime Indian-style curry full of ambrosial flavor and heady aroma.

Curries, I can make on autopilot. Call it conditioning, call it instinct, call it self-possession... but, it seems rather unlikely to find myself bungling curries. They are the most flexible and tractable of Indian dishes with no single carved-in-stone recipe to befoul, and therefore quite forgiving when I take liberties with the tried-and-tested.

One could simply toss the chopped salmon chunks into the simmering gravy and all will be fine. But, the extra effort that adds a touch of discernible difference is to cook the salmon first on a hot cast iron skillet after gently rubbing with garam masala powder, salt, splashing some fresh lemon juice, and allowing the fish to marinate before searing it on the skillet.

Scoring the skin-on salmon fillet, and marinating as a single large piece rather than cut chunks works best for the skillet-searing, rather than worrying each individual piece to cook uniformly.

Ingredients

A splash of lemon juice and about half a teaspoon of garam masala powder mixed with a pinch of salt for marinating
A 7-inch long skin-on salmon fillet, scored to separate chunks after cooking
Chopped Vegetables: red bell pepper, onions, kale, peas, potatoes
2 Tablespoon Coconut oil
Salt to taste

For the gravy/curry sauce:
14 oz. can coconut cream

dry roast and grind to powder:
2 cardamom pods
2-inch piece of Indian cinnamon bark
2 cloves
1 teaspoon whole green (or black) peppercorns

grind to fine paste:
½ cup tomato purée
2 teaspoon ginger paste
1 teaspoon minced garlic
½ tsp turmeric powder
1 teaspoon Kashmiri chili powder (or cayenne pepper)


Preparation

1. Sear the salmon: Heat a cast iron skillet to high heat, add a tablespoon of coconut oil and place the scored and marinated salmon skin side down and allow to crisp a bit; then flip and cook the salmon till mostly done, it will finish cooking in the curry sauce; by now the skin will easily peel off and the chunks can be separated to individual pieces scored earlier
2. Start the curry: heat a tablespoon of coconut oil in a saucepan, add the ground paste and saute till aromatic, then add the finely ground powder of dry roasted spices, stir well till well-incorporated, season with salt to taste
3. Simmer: Add the veggies, salmon, a scoop of water as needed, and simmer for 5 minutes or so, then, stir in the coconut cream, cover, and simmer gently over medium heat till salmon is fully cooked and the curry reduces to a creamy consistency
4. Serve warm with brown or white basmati rice, or even naan/roti

Kohlrabi and Green Papaya Thoran

Thoran is typically just a dry dish made using coconut and green chilies that are ground up and stir-fried with steamed veggies, topped with tempering of mustard seeds and curry leaves. Many of the vegetarian South Indian recipes here are based on this basic thoran.

Green Papaya and Kohlrabi don't have the same texture but they go well together when cooked, especially in this simple form.

Ingredients
4 cups finely diced green papaya and kohlrabi, peeled first
¼ cup dry grated coconut
3 green chilies, coarsely chopped
½ tsp black mustard seeds
¼ tsp cumin seeds
4 to 6 curry leaves (Murraya Koenigii) torn to small bits
1 Tablespoon vegetable oil

Preparation

1. Cook the kohlrabi + green papaya with enough water and salt till it is cooked through but not mushy, and no excess water remains (drain if needed)
2. Meanwhile, combine the green chilies and coconut in a blender and grind to a fine powdery paste
3. Tempering: Heat the tablespoon of oil in a small pan, when shimmering add the mustard seeds, when they pop add the cumin seeds and torn curry leaves, turn off heat and keep handy
4. When the veggies are cooked through and dry, stir in the coconut+chilies, then top with the tempering
5. Stir well and serve as a side with brown rice or even flax-and-whole-wheat roti

Cassava and Purple Kohlrabi in Coconut Cumin Yogurt Sauce

The texture of cassava reminded me of chena, Elephant foot yam, a staple in my mom's kitchen when it is in season. My mom's famous chena-elavan koottu is an all-time favorite. I haven't had it in ages, as I can't find Elephant foot yam in my neighborhood markets. But, when I made the cassava fries, I thought it might be worthwhile to try cassava as a substitute for chena in this recipe.

The coconut-cumin yogurt sauce is pretty standard in south Indian cooking, Palakkad-style.

The purple kohlrabi that came in the CSA basket was handy, along with all the kohlrabi, radish, and chard leaves I had saved.

Mung beans, aka Moong dal, adds body and protein to this packed-with-goodness veggie dish that can be served as-is or with some perfectly done brown rice.

Ingredients
1 small kohlrabi diced
2 to 3 cups chopped radish, chard, and kohlrabi greens
1 cup diced cassava
¼ cup spit yelllow moong dal
1 tsp brown sugar
1 tsp turmeric powder
salt to taste

For the Coconut-Cumin Yogurt Sauce:
1 to 1½ cups thick plain yogurt, beaten till smooth
¼ cup dry grated unsweetened coconut
3 dry red chilies
1 Tablespoon cumin seeds

Tempering: (optional but recommended for enhancing flavors)
1 teaspoon vegetable oil
½ tsp black mustard seeds
¼ tsp cumin seeds

Preparation

1. Combine the vegetables in a pan, along with mung beans, turmeric, and brown sugar, add enough water, cover, and allow to simmer till vegetables and mung beans are tender but not mushy
2. Meanwhile, combine the coconut, chilies, cumin seeds in a blender or food processor and grind to a fine powder
3. When veggies are cooked, stir in the coconut-cumin-chilies mixture, adjust salt to taste, simmer gently for a few more minutes till well incorporated, then turn off heat
4. Allow to cool slightly before folding in the beaten yogurt
5. Tempering: Heat oil in a pan, when it shimmers add the mustard seeds, when that pops add in cumin seeds and turn off heat; pour this tempering over the dish just before serving, stir well

Kohlrabi Eggplant and Lentils with Kale Basil Rice

The last of the Italian basil from the garden needed to be used up. So, the basil, plus a few Lacinato kale leaves from the garden came together for the delicious Basil Kale Rice.

The heady aroma of Italian basil, plus some coconut oil, along with kale makes this rich green rice a meal of its own, especially when topped with some toasted walnuts and black currants.

Here, I serve the Basil Kale Rice on the side, with the Kohlabi, Eggplants, and Lentils stew, slow-cooked with layers of flavors.

Ingredients for the Basil Kale Rice:
½ cup finely chopped basil leaves
1 cup finely chopped Lacinato kale leaves
1 Tablespoon coconut oil (or any preferred oil)
2 cups cooked brown rice
salt/seasoning to taste

Preparation
Heat the oil in a pan, add the finely chopped basil and kale, sauté till aromatic, add some salt and seasoning; then stir in the cooked rice. That's it.

Ingredients for the Kohlrabi, Eggplant, Lentils Tagine/Stew:
½ cup green lentils, soaked
1 medium kohlrabi bulb, sliced
1 medium globe eggplant, sliced
1 green bell pepper, chopped chunky
1 medium yellow onion, sliced
3 green chilies, sliced
5 cloves of garlic, crushed
1 Tablespoon grated ginger
2 cups vegetable broth or water
a few threads of saffron, soaked in a few Tablespoons of warm water (optional)
¼ cup freshly chopped parsley or 2 Tablespoon dried parsley
1 teaspoon each of marjoram, thyme, oregano
Juice of 1 lemon, plus lemon wedges to serve on the side
a few tablespoons of oil

Preparation

1. Heat oil in a pan, add the garlic, ginger, chilies, and onions, a pinch of salt and sauté
2. Add the green lentils, broth or water, cover and allow the lentils to par-cook to medium doneness
3. Then, add the kohlrabi slices, green bell peppers, the saffron water, if using, all the herbs and spices, a sprinkling of salt, cover and cook on medium-low heat till kohlrabi and lentils are done.
4. Meanwhile, heat some oil in a pan and brown the eggplant slices, just till the outsides are golden brown
5. Arrange the browned eggplant slices on top of the lentils and kohlrabi, cover and cook till eggplant is soft but not mushy
6. Off heat, splash some lemon juice before serving

Caribbean Squash Coconut Cumin Koottu

There are days when I barely make it home from work - not just the traffic, but the killing headache and associated nausea makes it all the more challenging to get home safely. Focused on deep breathing during the commute, all I can think of is getting home, hugging an ice pack and curling up on the sofa...

And on such days, just to make it fun for the kids, they get cereal or waffles or pancake puffs or something topsy-turvy for dinner - something that Papa can easily handle after his longer day at work.

I saw this West Indies/Caribbean Squash at the local market - it didn't have a specific name, so, not sure what it is called... Its taste and flesh reminded me of large sections of Matthanga, which along with Elavan made the delicious Olan, the best version, of course, being my mom's. I've always had a soft spot for Matthanga, it has a delicate sweet flavor, with a pumpkin-like soft texture when cooked.

Anyway, other than the fact that cutting and cleaning the squash is a pain, this is a simple dish that comes together quickly.

Garnish with cilantro and serve warm with naan, paratha or brown basmati rice.

Ingredients
3 cups of diced squash
1 teaspoon turmeric powder
1 Tablespoon brown sugar
salt to taste
1 Tablespoon coconut oil
cilantro for garnish

for the coconut paste:
¼ cup grated coconut
1 Tablespoon cumin seeds
2 or 3 dry red chilies

Tempering:
½ teaspoon split urad dal
¼teaspoon mustard seeds
1 teaspoon coconut oil
6 to 8 curry leaves, if handy

Preparation

1. Heat the oil in a pan, add the turmeric powder and the squash, some salt and water, cover and cook till squash is soft but not mushy, drain any excess water
2. Meanwhile, grind the coconut paste ingredients together
3. Stir in the coconut paste and the brown sugar, adjust salt to taste
4. Tempering: heat the oil, add urad dal, when it turns golden brown add the mustard seeds; when mustard seeds pop, add curry leaves if using, turn off heat and pour over the squash curry

Snake Gourd with Chickpeas and Coconut

Snake gourd, when cooked just right, has a wonderful blend of textures - a mild crunch from the skin and a mellow softness from the flesh.

No fanfare this time, just a simple coming together of flavors that mean comfort for me. Growing up primarily on Palakkad cuisine, coconut was ubiquitous, as was plenty of vegetables. So, I went with a touch of salt, turmeric, and dry red chilies, with the proteins coming from chickpeas. I could eat a plate of this whole and call it a sumptuous dinner.

Ingredients

1 large snake gourd, cleaned and sliced

1 cup cooked chickpeas, seasoned

2 to 3 Tablespoon dry grated coconut

¼ teaspoon turmeric powder

3 dry red chilies, broken into smaller pieces

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 Tablespoon coconut oil

salt to taste

just enough water to immerse and cook the snake gourd

Preparation

1. Heat the oil in a pan, add the mustard seeds and cumin seeds; when the mustard seeds pop, add the dry red chilies, allow to toast a bit, then add the turmeric and snake gourd and saute a bit
2. Season with salt, cover and allow to cook till snake gourd is tender but not mushy; drain any excess water
3. Stir in the chickpeas and dry grated coconut, stir well, serve warm

Kohlrabi Greens with Home-garden Chard Coconut Cumin Kalonji Mung Bean Koottu

The kohlrabi greens along with fleshy, juicy kohlrabi bulbs came together with some home garden chard and mung beans for this simple koottu with cumin, Nigella sativa seeds, coconut and chilies as the primary flavoring.

Although it looks pretty involved with a lot of ingredients, it is actually a very simple, earthy dish. As always, flavors and spices can be adjusted to taste. Since the greens and kohlrabi are fairly bland, the layering of flavors helps develop this dish. The starter flavor of garlic, chilies and mint brings an appetizing aroma, and the finish with the flavoring coconut+cumin+nigella paste rounds out the dish.


Ingredients
1 kohlrabi plus a small bunch of kohlrabi greens with stems
6 to 8 large chard leaves with stems
1 medium vine tomato, diced
½ cup split yellow mung beans
1 tsp turmeric powder
1 Tablespoon coconut oil

1 whole lemon
salt to taste

Flavoring Paste:
1 Tablespoon Nigella sativa (aka kalonji) seeds
1 Tablespoon cumin seeds
4 Tablespoons dry grated coconut

Starter flavor to be crushed in mortar/pestle:
3 green chilies
12 mint leaves
3 garlic cloves

Tempering:
1 teaspoon coconut oil
½ teaspoon urad dal
½ teaspoon mustard seeds

Preparation

1. Heat the oil in a pan, add the Starter flavors crushed, a pinch of salt and turmeric, and saute till aromatic
2. Add the mung beans, 4 cups of water, chopped kohlrabi, tomatoes plus the greens
3. Sprinkle salt, stir well, cover and simmer till kohlrabi and mung beans are cooked
4. Meanwhile, combine the Flavoring Paste ingredients and grind into a fine powdery mixture
5. Optional Tempering: heat the oil in a small pan, add the urad dal, when it turns golden brown, add the mustard seeds, when mustard seeds pop remove from heat
6. When kohlrabi and mung beans are cooked, stir in the Flavoring paste, stir in freshly squeezed lemon juice, top with tempering, and serve warm with basmati rice or naan

Plaintain, Carrot, Potato, Zucchini Coconut Poduthuval

Plantain and coconut featured in my meals quite frequently during my formative years. Coconut and green chilies ground together to a powdery mix, with no water added, is a favorite spicing additive to many vegetable dishes in my kitchen.

Nothing extra special about this dish, except that I made it one evening and got to enjoy it over three subsequent meals since none of the others at home really care for this dish. Along with my favorite garlic black pepper rasam and plain brown rice, this vegetable medley was quite the comfort food I was craving for.

Plantain, when green and not too ripe, is wonderful as a vegetable in savory dishes. Peel the thick skin before using.

Simply dice the veggies: I used one each of plantain, carrot, potatoes, zucchini.

Coconut+chili Spice Mix: Chop about 4 mild green chilies and add it to quarter cup of dry grated coconut and blend to a powdery spice mix

Heat a tablespoon of oil in a pan, add mustard seeds, when they pop add cumin seeds and when they plump up, add the veggies (all but zucchini, which cooks faster than plantains), splash about half cup of water, some salt, cover and allow to cook; when par-cooked, add the zucchini and stir well; check often for doneness and add a bit more water as needed till veggies are cooked to your liking. Off heat, stir in the coconut+chili mix and adjust salt to taste.

Five-Spiced Coconut-Stuffed Eggplant

Stuffed baby eggplant in rich tomato-based gravy, pan-sauteed stuffed baby eggplant, and spice-stuffed baby eggplant pilaf are all the usual favorites. Each time, I vary the stuffing slightly, depending on available ingredients and what the mood calls for.

This time, the stuffing is coconut-based, with panch phoron spices. And, instead of baby Indian eggplant which is a nice egg-shaped flavorful fruit, I used the long Chinese eggplant, cut in half to fit in my pan.

Ingredients:
For the stuffing:
¼ cup  dry grated coconut
1 tsp black cumin seeds
1 tsp nigella seeds
1 tsp fennel seeds
1 tsp caraway seeds
1 tsp whole black peppercorns
2 dry red chilies
½ tsp cane sugar
¼ tsp salt

Other:
2 long Chinese eggplant
herbs for garnish: cilantro, mint, rosemary, fennel
salt to taste
a few tablespoons of canola oil for pan-cooking

Preparation

1. Stuffing: Toast the seeds, then combine all the rest of the stuffing ingredients and grind to a fine paste adding a little water as needed
2. Eggplant: Cut the eggplant in half lengthwise to fit in the pan, or leave it whole if it can be cooked whole in the pan; then, with the ends intact, slit the eggplant lengthwise halfway and again crosswise to make quarters as in the picture
3. Pan-cook: Slather the stuffing into the slits in the eggplant, tie with a cooking twine if desired; heat oil in a pan for shallow frying; place the stuffed eggplants in the hot oil, sear one side; turn the eggplants, cover and allow to cook till done, turning as need to get all the sides
4. Garnish: I used some fresh mint, oregano, and rosemary from my garden, but, cilantro, curry leaves, spring onions, anything is fine for garnish. Serve warm with roti or rice.

Purple Radish, Gold Beets, Beet & Radish Greens, and Carrots with Coconut

Picked up some fresh veggies bursting with color at the farm and couldn't bring myself to cook them...

Of course, couldn't let them wilt and shrivel either.

So, made this simple dish that showcases the varying flavors and bright colors.

1. Clean, dice, and par-cook the carrots, gold beets, and purple radish in the microwave for about 4 mins
2. Meanwhile, clean, chop, and saute the beet greens and radish greens, with some diced onions and a touch of coconut oil
3. Drain and toss the cooked beets, radish, and carrots with the greens, adjust salt, allow to cook together
4. Meanwhile, grind some coconut and green chilies together - about ⅓ cup grated coconut with 1 Serrano chili; then stir this into the veggies in the pan
5. Tempering (optional): Heat coconut oil in a small pan, when shimmering add the mustard seeds and when they pop, add the cumin seeds and when they splutter, remove from heat and toss it into the veggies.
6. Serve warm with rice or roti; or enjoy as-is.

Winged Beans and Acorn Squash with Coconut and Curry Leaves

The title says it all. The winged beans craze is still strong at home. Paired with acorn squash it was a welcome warm salad/side on a stormy weekend afternoon.

It is made in typical south Indian style with tempering and curry leaves and grated coconut. Salt, tamarind, and chilli powder for flavoring.

I cooked the acorn squash and winged beans separately in the microwave so they are firm yet fully cooked, not mushy.

Jackfruit Seed, Rhubarb, Radish Greens Koottu

When the perennial rhubarb comes up every spring, I feel an urge to use it in as many dishes as I can. So, when I get past the usual rhubarb scones, rhubarb-strawberry cobbler, rhubarb chutney/relish, rhubarb sambar, I check the garden for what else can be paired with rhubarb for a wholesome dish.

The last of the radish greens were waiting in the garden. Fresh jackfruit seeds and fresh coconut were handy. And so this Jackfruit seed + rhubarb + radish greens koottu popped into existence.

Ingredients
¼ cup finely diced fresh coconut
1 Serrano or Jalapeño chili (or a milder variety if preferred)

½ yellow onion, diced finely
½ cup cooked jackfruit seeds
½ cup diced rhubarb
radish greens (about 2 cups chopped and loosely packed)
½ cup yellow split moong dal
3 to 4 cups water
½ tsp turmeric powder
salt to taste

For tempering: 1 Tbsp gingelly oil / sesame oil, ½ tsp mustard seeds


Preparation

1. Combine the green chili and coconut and grind to a fine paste
2. Heat the oil in a pan, add the mustard seeds and wait till they pop; add the onions, turmeric, and a pinch of salt, sauté for a few minutes
3. Add the rhubarb, radish greens, jackfruit seeds, and moong dal, 3 cups water, cover and simmer on medium low heat till moong dal is cooked; (check as add more water as needed)
4. Off heat stir in the coconut-chili paste and serve warm with hot basmati rice or roti  or naan

Collard Greens Masiyal/Saag

Keerai Masiyal (mashed cooked spinach) with spices and tempering was one of the staples I grew up with. Creamy mashed cooked spinach in North Indian style, known as Saag, as well as Spinach masiyal can be bland or spicy as they lend themselves well to combining flavors. Most greens can be made into masiyal, not just spinach- Swiss Chard Masiyal is another favorite in my kitchen.

I had a few wonderful leaves of collard greens left over after making some Collard Greens Dolma, much like Swiss Chard Dolma. Collard greens need to be cooked longer in boiling water to get tender enough to be appealing as dolmades.

I love the pressure cooker and use it often for cooking beans and lentils and dals and anything else that needs to be soft and mushy. Collard Greens Masiyal comes out perfectly in a pressure cooker.

Ingredients
2 to 3 green chilies, chopped
3 cups chopped collard greens, washed
½ medium yellow onion, chopped
1 Tbsp chopped ginger (more, if preferred)
⅓ cup cooked green lentils, mashed
½ tsp Tamicon® tamarind paste
1 tsp brown sugar
1 cup sauteed paneer cubes
2 Tbsp freshly grated coconut (or frozen grated coconut)
½ cup evaporated milk (optional)
salt to taste

Preparation

1. Combine the collard greens, onions, chilies, ginger with just enough water in a pressure cooker and cook till collard greens are mushy
2. When ready, open the pressure cooker lid, add the cooked green lentils, tamarind paste, brown sugar and salt to taste and allow to simmer till thickened to a saag/sauce consistency
3. Stir in evaporated milk, if using, for extra creaminess; add the sauteed paneer cubes, garnish with grated coconut and curry leaves and serve warm with rice or naan

Coconut Cream Soup with Colorful Peppers and Cremini Mushrooms

Simple, rich and colorful, this Coconut Milk-based Cremini and tri-color Peppers soup can be enjoyed hot from the stove or at room temperature. Make it a bit thicker and it can be a curry served with delicious nutty brown rice. Adjust the flavors for a Thai-style or Indian-style curry.

Ingredients
14 oz. light coconut milk
5 or 6 Cremini mushrooms, cleaned and sliced
12 to 16 red, orange, yellow peppers, sliced
1 medium yellow onion, sliced
1 Tbsp Madras Curry Powder
1 tsp cayenne pepper powder (optional)
salt to taste
water or stock as needed
1 Tbsp vegetable oil
Spring onions, chives, cilantro, roasted peanuts for garnish

Preparation

1. Heat oil in a pan, add the onions and mushrooms and a pinch of salt, sautee
2. Add the peppers, spices, coconut milk, stock/water, adjust salt to taste; cover and simmer till peppers are cooked but not mushy
3. Garnish and preferred and serve warm

Brussel Sprouts in Spicy Coconut Cream Sauce

Ages ago, as a grad student, I remember how surprised my dear friend was when I offered her home-made Brussels Sprouts Sambar for the first time in her life. Being used to Sambars and Brussels sprouts on their own, it was the combination that threw her off I think. She loved it. And so did I.

However, one of my favorite ways of enjoying Brussels sprouts is the slit-and-stuff and pan-cook method. Almost anything tastes good this way, even bitter gourd.

Here, the Brussels sprouts are cooked in a creamy sauce with coconut milk and Indian spices. As always, adjust spices to taste.

Ingredients
about 10-12 Brussels Sprouts, trimmed and halved
8 oz light coconut milk (more if preferred)
salt to taste
1 tsp brown sugar
1 Tbsp canola oil

½ tsp turmeric

for the spice mix:
3-4 dry red chilies, toasted and crushed
1 tsp toasted black sesame seed powder*
1 Tbsp black peppercorn, crushed
1 Tbsp coriander powder
1 Tbsp cumin powder

(* Just toast some black sesame seeds, powder it and store it in an airtight container)

Preparation

1. Heat oil in a pan, a add the Brussels sprouts, turmeric, some salt, sauté a bit
2. Add the spices, a cup of water, cover and allow to cook for a few minutes till soft but not mushy
3. Stir in the coconut milk and brown sugar, adjust flavors to taste, simmer a little longer; off-heat garnish with cilantro and spring onions

coconut burfi

My dad has a sweet tooth that I did not inherit. Right after every meal, to this day, after getting up from the table and putting leftovers away and such, he likes a bite of something sweet. Just a bite or two, that's it. He has always had this habit. And, my mom always had sweets at home, mostly home-made, and sometimes store-bought.

Just about every month my mom celebrates at least 3 festivals. She makes wonderful traditional Indian sweets to celebrate each festival - like Poorna Kozhakattai for Ganesha Chathurthi, Suhiyan and Poli for Saraswathi Pooja/Vijaya Dasami and so on.

This is my 101st post, and in all the 100 so far, I realize I have not posted a dessert or sweet recipe:)

I don't make sweets and desserts often. But, my wee one seems to be fixated on chocolates, cookies and such these days. Rather than giving her store-bought corn-syrup concoctions, I decided to start making sweets at home.

Among the many Indian sweets I watched and learnt to make from my mom, the easiest to me seemed like this coconut burfi. Easy to remember because the proportions are 1:1:1 of sugar:water:grated-coconut, and the sugar syrup for this is a fairly standard and simple one. Without further ado, here is an easy and quick recipe for coconut burfi.


Ingredients:
1 cup fresh or dry grated coconut
1 cup sugar
1 cup water
1-2 green cardamom pods (optional, for flavor)
¼ cup chopped cashew nuts and golden raisins combined (optional)
2 Tbsp butter or ghee (as needed, for greasing)

Preparation

grease a plate well with the butter or ghee and keep handy

add the sugar & water in a saucepan and heat it gradually over medium low; when water starts to boil stir in crushed cardamom, and watch closely to form a sugar syrup that is fairly thick, viscous like oil

it is mesmerizing to watch the sugar syrup, just when water starts to boil, the bubbles rise up in a column, from bottom of the pan to the surface, and this starts getting vigorous, and finally, the top surface is full of seething bubbles... it is beautiful to watch:)

off heat, add the grated coconut (and cashews/raisins, if using) into the thick sugar syrup, stir well

pour on to the greased plate and allow to set a little for a few minutes

cut into diamond or square shaped pieces, as small or large as you prefer, and leave it to cool completely

coconut burfi usually lasts for a month or more if stored in air tight container

coconut thogayal

Thogayal (or, thohayal) is a versatile chutney-like dish: can be served with hot rice, or with dosai and rotis. It is usually pretty thick - holds shape when rolled into a ball:)

It happens to be a popular dish at home as D asks for it (are you making some toga-yell today?) and despite its fieriness, my wee one seems to relish it with dosai.

Ingredients
1 cup grated coconut (fresh or dry)
2 Tbsp toor dal
1 Tbsp urad dal
2-3 dry red chilies
1 Tbsp tamarind concentrate
1 Tbsp canola oil
salt to taste

Preparation

1. dry roast the dals on medium heat till they release a nutty aroma and urad dal turns light golden brown
2. combine the toasted dals and rest of the ingredients and blend to a coarse thick paste; adjust salt to taste; add water only if needed;
3. serve with dosai, adai, rotis or even hot basmati rice