This post presents one of the well-known dips Coconut Chutney, which is a must-have accompaniment in the South Indian cuisine. It is a very simple and quick recipe and, can be enjoyed with all meals during the day. North Indians predominantly associate it with Idli, Dosa, Medu Vada and Upma but this is present across all the South Indian states and used extensively.
Winter seems to be on full swing here as temperatures are touching the 0°C mark. Harping on the need to eat sweet rich food with the objective of both enjoying the cold weather and also to feel some warmth, my darling husband asked me to make Coconut Burfi over the weekend. Getting two points in one shot (satisfying his demand, and presenting it to all you guys) 😊, I have prepared Coconut Burfi without khoya in a very easy way. I have made this Burfi with sugar so there is no hassle to make any form of sugar syrup.
Continuing my Diwali celebrations, this post covers another sweet/dessert that I prepared this week. However this is more of a regular one in my house than limited only for Diwali (courtesy my husband 🙂 ); not to forget that this is a much loved sweet/snack in parts of North/East India during the festival of Holi.
Let’s admit – how can you deny a good laddu on this lovely occasion of Diwali 🙂 With strong belief in this premise, I prepared these lovely albeit slightly different (by Indian standards) Courgette/Zucchini Coconut laddus as part of my Diwali celebrations.