BADHUSHA

I tried once badhusha last year i think.it came very hard..i was very disappointed and i postponed the making of badhushas for some time(but passed away months..hehehe)...recently when iam thinking about some indian sweets i remembered this badhusha and i thought to try one more time......for a change i tried in small shapes.that`s why i named it as MINI BADHUSHA........hehehe.....coming to the taste there is no compromise........it was so soft and very soft in taste with sugar syrup.....

Ingredients

all purpose flour/maida-2cups

sugar-2 1/2-3cups

curd-3/4cup

baking soda-pinch

oil-to deep fry

ghee-1/2cup

cardamom powder-1/2tsp

Preparation

Mix ghee,baking soda and curd to flour....

By adding water slowly make into a fine smooth dough......It should be like puri dough...

Keep this aside for 1hour.....In the mean while prepare sugar syrup..To the sugar in a bowl add enough water and boil it.....add in cardamom powder...

It should be reach one string consistency.........It means when you touched syrup between the fingers it forms like a string

Knead dough once again shape it like a ball......press ir slightly.And press in middle with finger........

Do the with remaining dough and fry well in oil ..........Fry in medium heat......

Now add these fried badhushas in sugar syrup.......and soak for some time.......

Serve the yummy badhushas.........

MIXED VEGETABLE KURMA | HEALTHY VEGETABLE KORMA FOR RICE AND ROTI

mixed vegetable korma for roti and rice



Ingredients

potato-1

carrots-2

french beans-8-10

cauli flower florets-1cup

peas-1/2cup

onions-2

tomatoes-2

ginger garlic paste-2tsps

chilli powder-2tsps

salt-to taste

garam masala-1/2tsp

turmeric-1/2tsp

curry leaves-1spring

cilantro leaves-few

TO MAKE MASALA

Cardamom-2

cloves-4

cinnamon-small piece

bay leaf-1+1

cumin-1tsp

coconut powder-2 tbsps

fennel seeds-1/2tsp
cashews-5-6

Preparation

Wash and chop all vegetables and keep aside......

Grind all ingredients which mentioned in the to make masala.... MAke a fine paste of cashews and coconut powder too.....

Heat oil in a thick kadai and add fennel leaves,bay leaf,curry leaves,onions,GGP and grinded masala..fry for a minute..

Add in tomatoes and salt and cook til soft..add in cashew+coconut paste.....

Now add all spice powders and vegetables mix well and keep a lid... Cook this on medium flame.

Add in water as needed and for5-8 minutes......When the gravy turns to thick add cilantro and off flame.......

Serve with rice/rotis/parathas

COCONUT MILK JAGGERY RICE/PARAMANNAM

Whenever i do pujas mostly i makes this coconut milk sweet rice..It is the on of the famous tasty nivedyam/prasadam which distributes in temples.I use always coconut milk for rich taste..Even amma makes this on festivals time but she use normal milk.anyway I like both versions...One thing it tastes best when serve hot with ghee.......I really love the aroma of ghee while eating.......

Ingredients

raw rice-1/2 cup

coconut milk-2 cups

jaggery-3/4 cup

cardamom powder-1/2 tsp

ghee-1/2 cup

raisins-10

cashews-5 chopped

Preparation

Wash and soak rice..keep aside for 15minutes......

Heat 2tsps of ghee in a pressure cooker and fry cashews and raisins...drain these aside..in the same cooker add drained rice and fry for 2-3 minutes....

Pressure cook rice with 1cup of coconut milk for 3whistles......after it cools completely mash rice slightly..

Melt jaggery in 1/2cup of water and boil it for 10minutes or til it reaches one string consistency..

Now add in cooked rice in jaggery syrup add 2tsps of ghee.....In between add ghee til complete.

Add in raisins and cashews finally and serve hot with fresh ghee.....

MAIDA BURPHI/ALL PURPOSE FLOUR BURPHI

This is one of the easy and tasty burphi which i prepared on my little son birthday... I doubled the ingredients and i got almost 40 pieces...i prepared some coconut laddus too....Along with these i bought choco drinks,wafers,fruits... Instead of arranging a party we distributed all these to some kids....

So,here goes the recipe........

Recipe source-YUMMY TUMMY

Ingredients

all purpose flour/maida-2 cups

ghee/clarified butter-1 cup

sugar-1 3/4cup

cardamom powder-1/2tsp

cashews/almonds-5+5 few chopped

yellow food colour-a pinch

Preparation

Grease a plate or baking tray with a spoon of ghee......

Melt ghee in a kadai and fry cashew..keep aside......

Fry flour til light golden colour...... keep this in a plate......

add sugar to the same kadai with enough quantity water and bring to boil......when the syrup reaches to one string consistency add in cardamom powder and colour.........

add flour and stir well for 5-10 minutes.......add dry fruits too.........

when whole mixture starts leaving from pan off flame and remove this into the greased tray....

when cut into pieces and serve.........

BAKSHYALU/POLELU/BOBBATLU/ POLIS WITH CHANADAL STUFF

WISH YOU HAPPY VINAYAKA CHAVITHI TO ALL...........

A traditional recipe on festival -Bakshyalu

First of all i wish you each and every onea very happy GANESH CHATURTHI...Actually my In laws don`t have this vinayaka chavithi festival due to some of the reasons..So,obviously we don`t do particularly ganesh puja in home...But before marriage i celebrated in AMMA`s home...

On the festival day amma mostly makes palla undrallu and kudumulu as nivedyam.....Aftre coming to brasil i never get a chance to try those.....For some festivals amma makes these polelu mostly..So,I thought share this recipe with you all......and also this is Amma`s method of making..So,there no compromise in the taste........Its simply superb....here goes detailed list...

Ingredients

All purpose flour-1cup

jaggery-1cup

chana dal-1cup

cardamom powder-1/2tsp

ghee-to fry as needed

salt-1/4tsp

Preparation

Add water to flour and make it like a soft dough and apply oil on top..keep in rest for 30minutes.

Preparing PURNAM

Wash and soak dal for 20 minutes...Pressure cook dal for 2-3 whistles and remove...

Drain the dal on top any clean cloth or news paper to remove the excess of water...

Dal should be completely dry.........

Now take this a mixy jar,add jaggery and grind finely..

Add in cardamom powder and mix well.......The stuffing is ready to use...

make balls with chanadal mixture and the same amount balls with flour dough too.......

On a clean cover press the flour dough with fingers in puri size and keep teh stuffing ball in middle......

Cover all edges and again spread it like puri or chapathi........I like to make in small shape like puris.....

Fry with ghee(2tsps) both sides on hot tawa or pan and serve hot.........

EASY TO DO WITH PICS

FLOUR DOUGH

DRAIN ON PAPER

GRIND FINELY

AGAIN GRIND BY ADDING JAGGERY

SHAPE THE BALLS-FLOUR AND STUFF

SPREAD LIKE PURI ON A COVER

FRY WITH GHEE

COMPLETED

READY TO EAT

PANEER PEAS MASALA | MUTTER PANEER MASALA | RESTAURANT STYLE PANEER GRAVY RECIPES

Paneer is very high in calories.....Every time Iam trying to avoid using paneer but can`t.....recently cooked this with paneer peas masala gravy using tomato paste.. this goes best with rotis......For rich taste I added butter and cream too.......I hope you guys like my recipe.....let me know friends.......