Kara Boondi Curry

Kara Boondi is a famous Indian hot snack. Today lets see kara boondi curry making process. When you feel bored eating vegetables and feel like you want a small change then just try this out, I am sure you will definitely like. Kara Boondi Curry makes good combo for rice & chapati.

Kara Boondi Curry

Ingredients: Serve- 2 

• Kara boondi – 2 cups
• Water – 2 cups
• Oil – 3tspn
• Mustard seeds – 1/2tspn
• Urad dhal -1/2tspn
• Onion- 2 (medium size)
• Tomato – 1 (small size)
• Garlic – 4 pieces
• Curry leaves – as required
• Coriander leaves – as required
• Turmeric powder – 1/4tspn
• Red chilly powder – 2tspn
• Coriander powder -1/2tspn
• Salt – 1tspn (adjust to taste)

The following picture shows the step by step process for Kara Boondi Curry:

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Method: 

1.  Take a pan, heat oil in a medium flame, add mustard seeds and wait for crackle. Then add urad dhal, curry leaves and saute for 1 minute. (figure 1) 
2. Add onion pieces, salt, garlic pieces and saute until onion become soft.(figure 2) 
3. Add tomato and saute until tomato become soft.(figure 3)
4. Add red chilly powder, turmeric powder, coriander powder and saute for 1 minute.(figure 4)
5. Now add water and close the lid. Cook for 3 minutes in medium flame. (figure 5 & 6)
6. Add kara boondi, mix well and cook for 3 minutes in low flame.(figure 7) 
7. Garnish with coriander leaves and serve in a bowl.(figure 8 & 9)

Spicy Kara Boondi Curry is ready to serve !

Additional Tips:-

• In step 2, add sufficient salt because in kara boondi itself we will have enough salt.

 

Coconut Burfi

Coconut Burfi is an traditional sweet recipe which is always welcomed by everyone irrespective of their age. Coconut is highly nutritious and rich in fiber, vitamins & minerals. It is classified as "Functional Food"  because it provides many health benefits beyond its nutritional content. Today we are going to see the coconut burfi making process.

Coconut Burfi

 Ingredients: Serve - 2

• Coconut – 1 cup
• Water – 1cup
• Sugar – 1 cup
• Cardamom powder – 1/2tspn
• Cashew Nuts – 5

The following picture shows the step by process for Coconut Burfi:

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Method:

1. Wash and grate the coconut.
2. Take a plate, apply ghee and keep aside.
3. Take a pan, add water and boil for 3 minutes in a medium flame.(figure 1)
4. Add sugar and saute continuously until water density becomes thick. Take a drop of water in hand and test its thickness as shown in figure 3. When you observe water coming out as single string then  syrup is ready. (figure 2 & 3)
5. After getting good consistency reduce the flame to low immediately add cardamom powder, grated coconut and mix well.(figure 4)
6. Next continuously saute for 5 minutes or until coconut is mixed well in syrup. (figure 5)
7. Now add coconut mixture to the plate which has been prepared in step 2, spread evenly and cut into cubes with knife. Apply ghee to the knife just to ensure syrup doesn't stick with knife (figure 6)
8. Garnish with roasted  cashew nuts and leave it to cool down for at-least 1 hour.
9. Remove the coconut burfi from plate slowly and serve as it.

Coconut Burfi is ready to serve !

Additional Tips:-

• In step 4, ensure that to get good consistency or else burfi will not come properly.

Taro Fry

Taro Fry is a very simple fry recipe. Let's see the making process.

Taro Fry

 Ingredients: Serve - 2

• Taro – 1/4kg
• Oil – 5tspn
• Red chilli powder- 1 & ½tspn (adjust to taste)
• Turmeric powder – 1/4tspn
• Salt – 1tspn (adjust to taste)
• Tamarind juice – 1tspn

The following picture shows the step by step process for Taro Fry:

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 Method:

1. Wash and boil the taro in a bowl for 15 minutes in a medium flame. (figure 1 & 2)
2. After the taro is cool down, remove the skin and cut them as small pieces.
3. Take a pan, add 3tspn oil, turmeric powder, red chilli powder, salt, tamarind juice and mix well. (figure 3)
4. Heat the pan in a medium flame by adding 2tspn oil. Fry the taro until its color changes to golden brown. (figure 4 & 5)
5. Serve in a bowl. (figure 6)

Simple taro Fry is ready to serve !

Additional Tips:-

• In step 4, fry the taro in medium flame and ensure they are not burned. If burned then all our hard work will go in vain. Recipe taste will get spoiled.