Cashew Barfi

Ingredients:

1. 2 cups of unroasted unsalted cashew - grind this finely in a mixer into soft paste (do not add any water)

2. 1/4 cup milk powder

3. 1/2 cup granulated sugar

4. 1 cup water

5. One pinch of saffron - optional

6. Rose water - 3-4 drops - optional

Preparation:

1. Hand mix very well the smoothly ground cashew powder and milk powder in a  mixing bowl.

2. Dissolve sugar completely in water, and bring it to a boil at high. Stir continuously for 8 minutes until the syrup starts to form a single-strand consistency as you drip it from the spoon.

3. Reduce the heat to medium, and mix  in the cashew+milk powder mix (along with saffron & rose water drops -optional) very well until the syrup is fully blended in.

4. Grease a large flat bottom stainless steel plate or glass plate with some unsalted butter or ghee. Pour the hot mixture into it, and flatten evenly to shape. Let it cool for 30 minutes.

5. Loosen the sides using a knife, and move the cooled mix to your greased counter top. 

6. Roll with a pin to smoothen both sides. Using a large knife, or pizza cutter, cut out equally spaced vertical bars. Run the puzza cutter at an angle to shape the bars into diamond shapes.

Kaju barfi ready!!

Pepper Beef

Ingredients:

1. Beef - 500gm

2. 2 Large onions sliced & chopped thin

3. Ginger garlic paste - 1 tblspn

4. Red chilli powder - 1 tspn (adjust to your taste)

5. Black pepper powder - 1 tspn

6. Coriander powder - 2 tblspn

7. Turmeric powder - 1/2 tspn

8. Curry leaves - 8 to 10

9. Thinly sliced coconut pieces - 4 tblspn

10. Salt - 1 tspn (adjust to your taste)

11. Coconut oil - 3 tblspn

Preparation:

1. Clean beef very well - rinse & drain 4-5 times. Chop into 1/2 inch cubes.

2. Heat oil in a pan.

3. Add salt, curry leaves, and ginger garlic paste. Saute for 2 minutes.

4. Now, add thinly sliced coconut pieces. Fry till golden brown, stirring frequently to make sure it doesn't get burnt.

5. Stir in chopped onion, and fry until light brown.

6. Add items 4 thru 7, and saute for 3-4 minutes. The mix for masala is ready.

7. Now add the chopped beef, and mix in very well to the cooked masala in the pan. Close the pan with its lid and cook in medium high for 10-12 minutes, letting it cook well in the heat & steam.

8. Open the lid, and cook for 4-5 minutes, stirring occassionally, until most of the water evaporates. Turn off the stove, and leave the pan open for another 5 minutes - let it sit there dry a little more. Serve hot with steaming hot rice, or rotis.

Enjoy!!