Coconut Cardamon Burfi

New Years Eve 2010 spent with a pack of Indians. A special pack of Indians (my cousins). So I set about making dessert for our celebration dinner and drinks. Firstly I decided to make a Pavlova (typically Australian), then decided that I should also make something more typically Indian (Burfi), to keep the masses happy.

My first attempt at an Indian dessert! Were the masses happy? You'd have to ask them.

Burfi or Barfi is an Indian sweet found in every 'sweet shop' throughout India. It is commonly made and served for festivals, celebrations and special occasions. Burfi comes in a wide variety of colours, flavours and shapes and is traditionally made from reduced - milk, which is flavoured with combinations of nuts, fruit and spices. Visually Burfi is usually cut into squares, diamonds or shaped into rounds and may also be decorated with edible silver leaf.

This is a simple cheats version of the traditional Indian sweet using condensed milk.

Big thanks to my Ho Master and Pale Ale for a fantastic New Years Eve!

 Coconut Cardamon Burfi - 'Food Safari' Raint Singh
250g desiccated coconut
395g tin sweetened condensed milk
10 cardamom pods, husk discarded, seeds ground to a powder
handful of pistachio, roughly crushed

Mix 200g of the coconut and the remaining ingredients in a bowl.

Heat a non-stick frying pan over low heat and add the mixture to the pan.Stir until the mixture starts to dry and rolls easily into a ball. Remove from the heat and leave for 5-10 minutes until cool enough to handle.

Place the remaining coconut on a plate. Using damp hands, roll the Burfi mixture into balls and then roll in coconut. The balls can be stored in the refrigerator for up to 1 week.

Makes 15 - 20 Burfi

Lamb Madras

Originating from the south of India this curry gets its name from the city of Madras which is now know as Chennai. Typically in India this recipe would be made with Goat as it is more redely available, however goat can be tough cooked in this manner so the recipe suggests using lamb (beef could also be used).

Due to the amount of chillies commonly used in
Madras curry the sauce is red in colour and fairly hot. The full flavour intensifies over the cooking process resulting in flavours of toasted spices, sweet and sour from the tamarind and a smoothness from the coconut milk.

Lamb Madras - 'The Food of India' by Murdoch Books
Serves 6

1 kg boneless leg or shoulder of lamb, cut into 2.5cm cubes
1 1/2 tsps ground tumeric
2 tbls corriander seeds
2 tsps cumin seeds
10 dried chillies
12 curry leaves
10 garlic cloves, roughly copped
5cm piece of ginger, roughly chopped
1 tsp fennel seeds
1 tbls tamarind puree
4 tbls oil or ghee
3 large onions, sliced
625ml (2 cups) coconut milk
8cm cinnamon stick
6 cardamon pods
salt/pepper, to taste

Rub the cubed lamb with the ground tumeric. Place a small frying pan over low heat ad dry roast the coriander seed until aromatic. Remove and dry roast the cumin seeds, then repeat with the chillies. Grind them all to a powder in a pestle and mortar or spice grinder. Add six curry leaves, the garlic and ginger and grind to a paste.

Dry roast the fennel seeds in the pan until they brown and start to pop. Dissolve the tamarind in 125ml (1/2 cup) hot water.

Heat the oil or ghee in a heavy based saucepan o casserole over low heat and fry the onion for 5-10mins. until soft. Add the chili paste and cook for a few mins. or until aromatic. Add the meat and toss well to mix with the paste. Add 500ml (2 cups) of the coconut milk and 60ml (1/4 cup) water. Bring to t boil and simmer over medium heat for 10 mins., or until the liquid has reduced.

When the liquid has reduced, add the remaining coconut milk, the cinnamon stick, cardamon pods and whole fennel seeds. Season with salt and pepper. Cover and cook, partially covered over medium heat, for 1 hour or until the meat is tender, add the tamarind and check the seasoning. Stir until the oil separates out from the meat, then spoon it off or blot with paper towels before removing the pan from the heat.

Stir well and add the remaining six curry leaves. Garnish with more curry leaves.

Serve with steamed rice, indian bread such as naan or paratha and raita.

Photo - 'The Food of India' by Murdoch Books

Murgh Masala

Originating in Northern India, this is a mild style chicken curry which is flavoured with a blend of spices, ginger, garlic and tomato.

Murgh Masala - 'The Food of India' by Murdoch Books

Serves 4

1.5kg skinless chicken theighs or chicken pieces

2 teaspoons ground cummin

2 teaspoons ground coriander

1 1/2 teaspoons garam masala (indian spice blend available from indian supermarkets)

1/4 teaspoon ground tumeric

2 onions, finely chopped

4 garlic cloves, roughly chopped

5cm piece of ginger

2 very ripe tomatoes, chopped

3 tablespoons of oil or ghee

5 cloves

8 cardamon pods

5cm cinnamon stick

10 curry leaves

170 ml thick plain yogurt

Salt, to season

Trim off any excess fat or skin from chicken. Mix cummin, coriander, garam masala and tumeric together and rub into chicken.

Put half the onion with the garlic, ginger and chopped tomato into a food processor and blend to a smooth paste. Alternatively finely chop all ingredients and mix together.

Heat oil or ghee in a heavy based saucepan or casserole over low heat, add the remaining onion, the cloves, cardamon, cinnamon ad curry leaves and fry until the onion is golden. Add the tomato and onion paste, stir for 5 mins. Season with salt, to taste. Add spiced chicken, stir in yogurt and slowly bring to the boil.

Reduce the heat, cover and simmer for 50 mins or until the oil separates from the sauce. Stir occasionally to prevent the chicken from sticking. If the sauce is too thin, simmer for a couple of minutes with the lid off. Season with salt to taste.

Serve with steamed rice and/or indian bread such as naan, roti or paratha.

Photo from 'The Food of India' by Murdoc Books