Almond - Besan Burfy

Sweets are always yummy to munch. Small piece of any sweet after food is always welcome. Most of the people have the habit of eating little sweet after lunch or dinner. So there should be little sweet at home right. I do prepare some or the other sweet at times. Here is such one Almond - Besan Burfy.
I have used some almond flakes on the top also.

Let us see the recipe now .
I have used besan/channa flour, sugar, almonds and ghee. Remember to prepare this burfy on low flame. and cut it only when it is completely cooled. I had some guest and did not wait for burfi to cool.
Let us see the recipe.

Things Needed :

Almonds : 1/2  Cup.
Besan : 1 cup
Sugar : 2 Cups
Ghee : 1 Cup
Milk : 1/2 cup

Method:

1. Dry grind almonds with its skin and keep it aside.
2. Keep a pan and fry besan on low flame. ( For 5 minutes).
3. Add milk and mix it well. Add sugar and stir slowly and let it mix well.

4. Add little ghee and stir. Mixing the mixture is very important. It should not be stopped.
5. It starts to mix well and slowly it starts to bubble.

6. Stir continuously till it leaves the edges of the pan. Add ghee in between.
7. Add powdered almonds and keep stirring.

8. It thickens well and starts to come up. Stir slowly for another 4 to 5 minutes.
9. Add remaining ghee and stir, shift it to the tray or plate. ( plate/tray should be greased before).

10. Leave it for cooling. Spread almond flakes on the top.(Optional). Cut it according to your wish only when it cools.

Note : 

Do the whole process on low flame. Cut the burfy only when it completely cools down. You can add more ghee (optional). Use of almonds are optional. You can also use cardamom powder to get good aroma. ( I have not added).
Time : 20 minutes.
20 Pieces : According to size .

Methi Leaves...and Potato Curry

Methi Leaves and Potato curry can be eaten with Rice ,Chapatis , Dosa or Idli..

Things Needed :
Methi Leaves : 1 to 2 Bundles
Potato: 2 to 3
Coconut : 2 Table spoons
Coriander Seeds : 2 Tea spoons
Jeera : 1/4 Tea spoon
Red Chillies : 4 to 6
Mustard Seeds : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon
Curry leaves : 4 to 6
Ingh : a pinch
Salt : to taste
Oil : 1 Tea spoon
Tamarind pulp: 1 Table Spoon
Turmeric powder : a pinch
Water : 2 cups.

Method : Wash and cut Methi leaves in to small. Wash potato and cut in to big pieces. ( Do not remove the skin ). Boil Methi and potatos in one cup of water until it cooked soft.
Now grind coriander seeds , jeera , red chillies and coconut with small quantity of water until it turns into paste. Remove from the jar.
Keep a pan on the fire and put oil and heat for 1 minute. Add mustard seeds and urud daal . Let the mustard seeds spurt . Now add curry leaves and ingh. Add boiled Methi leaves and potatoes. Add turmeric powder . salt and tamarind pulp. Mix well and boil for 3 to 4 minutes.
Add ground coconut mixture and boil for 5 minutes. Stir in between . Serve Methi -Potato curry with hot rice .
Note : Can add one tea spoon of rice (soak the rice for 10 minutes ) while grinding masala to get the thicker gravy. Can add 1 spoon of jaggery to the gravy while cooking . Adding 1 table spoon of ghee to the curry gives better taste. Can use Palak , Spinach and other edible leaves instead of Methi leaves.
Serves :3