Krithi's Recipes

COCONUT BURFI COCONUT BURFI IS A VERY COMMON SWEET WHICH IS PREPARED MAINLY DURING FESTIVE SEASONS AND IT IS REALLY A VERY EASY RECIPE WHICH TAKES JUST 15MIN. THE INGREDIENTS TO PREPARE THIS WHITE BURFI IS VERY FEW. I LEARNT THIS RECIPE FROM MY MOM AND I NEVER THOUGHT THAT IT WOULD BE AN EASY ONE. HERE I AM SHARING THE PREPARATION OF THIS TASTY COCONUT BURFI. INGREDIENTS 1. COCONUT ( 2 FULLY GRATED ) 2. SUGAR ( EQUAL CUPS OF GRATED AND FRIED COCONUT) 3. GHEE ( FOR GREASING) 4. CARDAMOM POWDER 5. CASHEWS DIRECTIONS 1. TAKE A KADAI AND FRY THE GRATED COCONUT IN LOW FLAME. FRY FOR 10 MIN, YOU WILL GET A NICE AROMA. CHECK OUT THE FRIED COCONUT IN HANDS, IF OIL STICKS THEN IT IS THE CORRECT TIME TO TAKE THE COCONUT FROM KADAI AND SPREAD IT EVENLY IN A PLATE. 2. NOW MEASURE THE QUANTITY OF THE COCONUT N A CUP AFTER FRYING AND TAKE EXACTLY THE EQUAL CUPS OF SUGAR. 3. IN THE KADAI, ADD WATER IN THE SUGAR TILL THE SUGAR DISSOLVES. 4. WHEN THE SUGAR SYRUP STAR

RICE CUTLET  RICE CUTLET IS A EASY RECIPE WHICH IS EITHER PREPARED USING FRESHLY COOKED RICE OR LEFT OVER RICE. THIS RICE CUTLET IS CRISPY OUTSIDE AND SOFT INSIDE. THIS RECIPE IS REALLY A GREAT IDEA TO USE THE LEFT OVER RICE AND OFCOURSE THEY ARE A TASTY TEA TIME SNACK OR YOU CAN ALSO USE IT AS AN APPETIZER. FOLLOW THE STEP BY STEP INSTRUCTIONS AND ENJOY THE TASTY AND EASY SNACK. INGREDIENTS 1. COOKED RICE/ LEFT OVER RICE ( 1 CUP) 2. BOILED POTATO ( 2) 3. ONION (1 FINELY CHOPPED) 4. GREEN CHILLI (1 CHOPPED) 5. SALT 6. PEPPER 7. CHAAT MASALA 8. TURMERIC POWDER 9. GARLIC ( 2 TO 3 FINELY CHOPPED) 10. CORIANDER LEAVES 11. CORN FLOUR 12. BREAD CRUMBS DIRECTIONS 1. IN A MIXING BOWL, ADD COOKED RICE, BOILED POTATO, ONION, GARLIC, CORIANDER, SALT, TURMERIC POWDER, PEPPER, CHAAT MASAL AND MASH WELL TO MAKE A DOUGH. 2. NOW FORM THE SHAPES OF THE CUTLET AND KEEP ASIDE. 3. IN A SMALL BOWL, ADD CORN FLOUR WITH WATER FOR DIPPING THE CUTLET. 4. AFTER

BRINJAL CURRY BRINJAL CURRY RECIPE ALSO KNOWN AS EGGPLANT IS ONE OF THE FAVOURITE SOUTH INDIAN CURRY. THIS IS NOT A STUFFING RECIPE INSTEAD IT IS COOKED WITH TOMATO AND ONION WITH SPICES TOGETHER. THIS DELIGHTFUL DISH GOES WELL WITH RICE AND ALSO WITH ROTI AND CHAPATHI. THE TIME TO PREPARE THIS RECIPE IS JUST 15MIN, HENCE FOR A QUICK LUNCH THIS WILL BE A BEST ONE. INGREDIENTS 1. BRINJAL (FINELY CHOPPED 250 GM) 2. ONION ( 1 BIG FINELY CHOPPED) 3. TOMATO ( 1 BIG FINELY CHOPPED) 4. MUSTARD SEEDS 5. URAD DAL 6. CURRY LEAVES (5 TO 6) 7. SALT  8. TURMERIC POWDER 9. CHILLI POWDER 10. CORIANDER POWDER DIRECTIONS 1. HEAT A COOKING KADAI/PAN WITH OIL. ADD MUSTARD SEEDS AND URAD DAL. AS THE SEEDS START POPPING ADD CURRY LEAVES, FINELY CHOPPED ONIONS AND SAUTE WELL. 2. WHEN THE ONION TURNS GOLDEN BROWN ADD TOMATO. AFTER FEW MINUTES ADD  FINELY CHOPPED BRINJAL AND MIX WELL.  3. AFTER SAUTING, USE ALL THE SPICES AND MIX WELL. ADJUST SALT. 4. CLOSE THE

WATERMELON LEMONADE WATERMELONS ARE DELICIOUS AND REFRESHING SNACK IN HOT SUMMER. IT IS A THIRST AND HEAT REDUCER. THIS WATERMELON LEMONADE IS A COOL AND REFRESHING DRINK. ITS VERY EASY TO MAKE. LETS GO TO PREPERATION OF THIS DRINK. INGREDIENTS 1. WATERMELON (1/2 FRUIT) 2. FRESH  MINT LEAVES (7 TO 8) 3. LEMON (1) 4. LEMON SQUASH 5. SUGAR 6. SODA WATER 7. ICE CUBES DIRECTIONS 1. TAKE PEELED AND SEEDED WATERMELON AND CUT INTO PIECES. 2. IN A BLENDER ADD REQUIRED WATERMELON WITH 3 LEAVES OF MINT, LEMON SQUASH, 2 TSPN OF LEMON JUICE AND SOME SUGAR. 3. BLEND SMOOTHLY AND KEEP ASIDE. NOW TAKE A GLASS AND ADD ICECUBES,FEW LEMON PIECES, MINT LEAVES, 3 TO 4 WATERMELON PIECES. 4. ADD HALF A CUP OF SODA WATER INTO THE GLASS. 5. AGAIN ADD THE BLENDED JUICE AND MIX WELL. 6. NOW OUR REFRESHING AND COOL DRINK FOR SUMMER IS READY.

SHAHI TUKDA / SHAHI TUKRA SHAHI TUKDA IS A MUGHLAI DESSERT WHICH TASTES GREAT WITH DEEP FRIED BREAD PIECES COVERED WITH MILK SAUCE. A TRADITIONAL BREAD PUDDING OR BREAD DESSERT IN HYDERABADI CUISINE. LETS START WITH THE STEP BY STEP PROCEDURE OF THIS DELICIOUS DESSERT. INGREDIENTS FOR RABDI: 1. 3 CUPS FULL CREAM MILK & 1/2 CUP CONDENSED MILK 2. 1/2 CUP SUGAR 3. 1/4 TSPN GREEN CARDAMOM POWDER & SAFFRON STRANDS FOR SHAHI TUKDA: 4. 1 CUP SUGAR 5. 1/2 CUP WATER 6.GHEE FOR DEEP FRYING 7. 4 TO 5 SLICES OF BREAD 8. CHOPPED PISTACHIOS AND CASHEWS DIRECTIONS FOR RABDI 1. BOIL MILK IN KADAI IN MEDIUM HEAT. COOK AND STIR THE MILK CONTINUOUSLY TILL THE MILK GETS THICKEN. 2. ADD CONDENSED MILK, SUGAR, SAFFRON STRANDS AND CARDAMOM POWDER. STIR TILL SUGAR DISSOLVES. STICK CREAM TO THE SIDES AND FINALLY MIX IT WITH THE RABDI. FOR SHAHI TUKDA 1. IN A KADAI ADD WATER AND BOIL SUGAR TO GET SUGAR SYRUP AND KEEP IT ASIDE. 2. IN A COOKING PAN HEAT