Beerakaya pachadi/ Ridge gourd chutney

Ingredients :
Ridge gourd - 1  (cut into small pieces with the skin alternately you can also use just the peel of 2 ridge gourd alone for this recipe )
Turmeric –pinch
Tamarind - 1 (goose berry size)
Oil

To Grind
Urad daal – 2 tbsps
Coriander seeds -1 tbsp
Cumin seeds -1/2 tbsp.
Green chili – 2 slit to half (you can also use dry red chili as well)

Asafoetida  –pinch

Seasoning
Mustard -1 tsp

Asafoetida  –pinch

Curry leaves – 1 stick

oil

Steps:

• Fry all the ingredients under To grind section with 1 tsp oil and grind
• Take pan add 1 tbsps. oil and add the ridge gourd to it, add salt and turmeric
• Fry until ridge gourd is soft and raw smell is gone
• Once cooled add this to the grind powder and add tamarind and enough water to grind to smooth paste
• Once done add the seasoning and mix well
• Enjoy with hot rice .

7-cup Burfi

 Ingredients:

Besan – 1 1/4 cup
semolina – 3/4 cup
coconut- 1 cup
sugar- 2 cups
milk - 1cup
ghee -1 cup
cardamom powder (optional)
Cashews Chopped and fried in ghee for topping (optional)

Steps:

• Grease a plate with ghee
• Fry besan, semolina till aroma separately
• Now Add besan , semolina, sugar and milk and stir so that no lumps are formed
• Add coconut and ½ cup Ghee at this point
• Keep stirring until mixture bubbles
• Now add remaining 1/2 cup ghee and cardamom powder
• Keep stirring until mixture leaves the sides of pan
• Pour the mixture in the plate and cut it to desired shape after 2 minutes
• Spread cashews and press a bit when the mixture is hot
• Once its is completely cooled you can remove the pieces and enjoy