CASHEW NUT BARFI

INGREDIENTS

Cashews - 100 gms
Sugar - 200 gms
Ghee - 200 gms

METHOD

1. Soak cashews in hot water for 30 minutes and .
2. Grind it into a paste by adding a very little water.
3. Add the sugar along with this cashew paste in a medium flame. Keep on stirring.
4. Add ghee gradually while stirring.
5. When done, take out of flame.
6. Pour it into a plate and cut it into pieces.

COCONUT BURFI

INGREDIENTS

Freshly grated coconut 1 cup
Sugar 1 cup
Milk 1 cup
Ground cardamoms 1 tsp

METHOD

Take a pot and mix freshly grated coconut, sugar and milk. Cook it on a low temperature. When it leaves sides of the pan, remove it from the cooking pan and pour it on a greased plate. Garnish it with silver foil and cut it in diamond shape after it cools down.

TOMATO SAMBAR

INGREDIENTS

small onions 15

tomatoes 6

grated coconut 4 tsp

red chili 8

cashew nuts 10

coriander seeds 2 tsp

jeera 1/2 tsp

black pepper 10

salt to taste

poppy seed 1 tsp

Anni seed 1 tsp

METHOD

Soak THODtomatoes in boiled water for few mts. Peal the skin
and smash it.

Fry cashew,pepper, jeera, red chilli, coriander seeds, poppy seed and grated coconut in a dry pan and grind into paste.

Add some cooking oil in the pan pop up mustard seeds and Anni seeds. Add finely chopped small onions and smashed tomatoes in that. stir it until the raw smell goes off.

Then add the masala paste pour little water and allow to boil for few mts.

It can be taken as a side dish for appam, chapati, paratha etc or even goes with white rice.