Butter Badhusha / Badusha Recipe / Badhusha Recipe / Balushahi Recipe / Butter Badusha

Step by step method & picture for making Badusha.

Ingredients

Maida/All purpose flour-1 & 1/2 cup

Melted butter-1/4 cup

Oil-1/8 cup

Curd-1 & 1/2 tsp

Sugar-1/2 tsp

Cooking soda-2 pinch

Water-less than 1/4 cup

Oil-to fry

Syrup

Sugar-1/2 cup

Water just to immerse

Cardamom powder-2 pinch

Lime juice-1tsp

Method

Boil sugar & water till one string consistence.Add cardamom powder & lime juice,keep it aside.
In a bowl mix melted butter,oil,cooking soda,curd & sugar,whisk it well.
Add the maida & mix till it crumbles ( it should resemble bread crumbs).Add water little by little ( do not add the water fully) & make a smooth dough.
Knead the dough for at least 10 minutes to get a smooth soft dough.
Take a small ball of dough,pinch the edge & fold to make a swirl like pattern (like you fold kozhukattai or gujiya).
Heat oil in a kadai,in low flame fry the badhushas till brown on both sides.Remove it on a kitchen towel,immediately soak it in warm sugar syrup for at least 2 minutes. Make sure the sugar syrup is well coated all sides of the badhusha, transfer it to a plate.
Decorate it with some crushed pistachio,saffron or cherry.Cool completely & store it in an air tight container in room temperature.

Tips: 
a) Fry the badhushas in low flame otherwise the outer portion will be brown & inside will be uncooked.To not hurry up in frying then the texture of the badhusha gets affected.
b) If your badhusha's are break then these must be the cause- excess butter,oil or cooking soda.To rectify just add some more flour & knead again.
c) This tasted excellent when consumed the next day,do not keep it in fridge will stay fresh for 4 to 5 days at room temperature.
d) Lemon juice is added to the sugar to avoid crystallization.
e) Before dropping the fried badhusha's into the sugar syrup ,make sure its warm.
f) If you are not able to make the swirls/patter on badhusha just flatten it make a impression in the middle (which will look like a doughnut).
g) Kneading the dough for at least 10 minutes is very important to get a smooth soft dough.

Courtesy:Raks kitchen

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Pori Urundai For Karthikai/Karthigai Deepam (Sweet Puffed Rice Balls)

Step by step method/picture to make pori urundai/puffed rice balls for karthigai/karthikai deepam.

Ingredients
Pori/Borugulu/Puffed rice-3 cups
Jaggery-1 cup
Water-1 cup
Cardamom powder-1/4tsp
Dry ginger powder/sukku/chukku-1/4tsp
Coconut cut into small bits & fried till brown in 1/4tsp of ghee -2tbsp
Ghee to grease your palms

Method
Dissolve the jaggery in water,filter to remove impurities.Pour the filtered jaggery in a pan & bring it to a boil.In medium low flame boil the jaggery till it reaches to a ball consistency(This means when we take a drop of jaggery juice and pour it in water, it should not dissolve, should be able to make a ball out of it).
Switch off the stove add the dry ginger powder,cardamom powder,coconut bits & pori/puffed rice.Mix it well, grease your palm with ghee & form it out into small balls while still warm.Cool & store it in an air tight container.

Note: Use only pagu vellam (jaggery) for this recipe.The syrup should be a ball consistency,it is very important,otherwise you won't be able to make balls.Balls has to be rolled fast,otherwise it will go dry.If your mixture doesn't hold slightly warm the mixture & try making balls.Apply some ghee or dust your hand with rice flour while making balls.

Courtesy: jeyashrikitchen

Kasi Halwa / Poosanikai Halwa / Kashi Halwa / White Pumpkin Halwa / Ash Gourd Halwa

Kasi Halwa

Ingredients
Grated white Pumpkin -1 cup
(squeeze out the water)
Sugar-1/2 cup
( add more if you want too sweet)
Ghee - 6 tsp
Melon seeds - 2tsp
( you can also add fried cashew nuts)
Cardamom powder-1/4 tsp
Saffron strings - few
Yellow food colour - a pinch (optional)

Method
Remove skin and seeds from the pumpkin.Grate the pumpkin using a grater or grate it using a food processor.Squeeze out the water and measure the pumpkin.Usually sugar is added half the quantity of the grated pumpkin.If its 1 cup grated pumpkin then add 1/2 cup sugar.
Do not discard the water use it while making gravy,soups or chapati dough.
Heat 1 tsp of ghee in a pan fry the pumpkin till raw smell has disappeared & cooked well.
Add sugar and few drops of food colour and saffron,cook till the halwa is thick.Add the remaining ghee and cook till ghee separates the halwa.Switch off the stove
Add the cardamom powder & melon seeds mix it well.Serve the halwa warm.

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Semiya Kesari Recipe / Vermicelli Kesari Recipe

Step by step method/picture to make semiya/vermicelli kesari..

Semiya Kesari

Ingredients
Semiya/Vermicelli -1 cup
(I used the Bambino semi thick variety)
Sugar-3/4 cup
Cardamom powder-1/2tsp
Cashew nuts-1tbsp
Raisins-1tbsp
Ghee-2 to 3tbsp
Water-1 & 1/2 cups
Saffron-a generous pinch
Milk-1tbsp
Yellow food colour-a pinch

Semiya Kesari

Method
Heat 1 tsp of ghee in a pan, fry the nuts & raisins till light golden brown ,keep it aside.
In the same pan heat 3tsp of ghee add the vermicelli/semiya & in low flame fry till its light golden brown in colour.
Mean while boil water,add food colour to it.Add this boiling water to the fried semiya,cover & in low flame cook till it all water has been evaporated & cooked.
Add remaining ghee & sugar,give a nice stir.
Add the saffron soaked in milk & the fried nuts.Cook this mixture till its semi dry.
Switch off the stove & serve it warm.
Note: 
a) Make sure you fry the semiya till light brown.
b) Do not add too much water otherwise it well get mashed up.
c) For extra taste you can also add rose essence if you like the smell of it.

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Adhirasam Recipe / Arisalu Recipe/Ariselu Recipe / Athirasam Recipe

Step by step picture & method for making Adhirasam/Arisalu/Ariselu.A simple & easy method in making Adhirasam....

Adhirasam

Ingredients

Raw rice-1 & 1/2 cups

(I used sona masoori rice)

Jaggery-1 cup
(dark variety/pagu vellam)
Water-1 cup
Dry ginger powder-2pinch
Cardamom powder-1/4tsp
Sesame seeds-1tbsp
Ghee-1tbsp

Oil-to deep fry 

Method
Wash & soak the rice for 2 hours.Then drain the water & spread it on a clean towel for 30 minutes.
While still wet grind it in 2 batches to a very fine powder in a mixi.Sieve the flour to remove any grains.
Always keep the flour covered otherwise it will leave the moisture & become dry.To this add the sesame seeds, cardamom & dry ginger powder & keep it ready.
Heat a pan pour water & dissolve the jaggery,filter to remove any impurities. Now get back to the stove & heat the diluted jaggery till it reach to a soft ball consistency( take water in a small plate,drop the syrup in water. With your fingers try to make a soft ball out of it,then this is the right consistency) switch off the stove.
Pour this jaggery liquid into the rice flour mixture & mix to make a soft dough.
Once cool,cover & keep it overnight in a closed container.
Next day divide the dough into small balls,grease a plastic sheet with ghee & press a ball to a semi thick disc.
Heat oil in a pan & in medium high flame fry these adhirasam both sides till light golden brown.
Remove it from oil & press it by keeping it in between 2 ladle to remove excess oil as you see in the picture.
Store it on a air tight container.
Notes:
If your dough becomes hard,before making adhirasam add 1 or 2 tsp of milk.Knead it well & then make.
Add jaggery liquid little by little,the consumption of jaggery depends upon the quality of rice.
Keep the dough overnight at room temperature.
Rice flour should be very smooth,sieve it well.
Poppy seeds can be used instead of sesame seeds.
Do not flatten the adhirasam very thin,otherwise while frying it becomes crisp or break.
Flip immediately once it rises in oil.Do not deep fry till brown,otherwise your adhirasam will become hard.

Courtesy: Rakskitchen

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Version 2 Click HERE for making Adhirasam using with Store bought ready made rice flour.

Rava Ladoo Recipe / Sooji Ladoo Recipe / Semolina Ladoo Recipe - Gokulashtami Recipes

Rava Ladoo

 Yields: 15 small ladoos
Ingredients
Sooji/white rava/semolina-1 cup
(Slightly dry roast,do not burn them.Cool & grind it to a fine powder)
Sugar-1 cup
(Grind it to a very fine powder)
Cardamom powder-1/4 tsp
Chopped cashew nut & Raisins fried in ghee-1 tbsp
Melted warm ghee-required amount

Method
Mix all above ingredients together in a bowl.
Pour warm ghee little by little & form into small balls.
Store it in an air tight container.


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Aval Ladoo Recipe / Poha Ladoo / Flattened Rice Ladoo / Atukulu Ladoo

Aval Ladoo

Yield: 25 small ladoos
Ingredients
Dry roasted red or white Aval/Poha/Flattened rice-3 cups
(do not fry till brown & grind to a fine powder)
Slightly roasted desiccated coconut -1 & 1/2 cup
(grind it to a fine powder)
Cardamom -5 (powdered)
Brown sugar- 1 & 1/2 cup
( if your sugar is not fine powder it)
Ghee- 1 tbsp
Milk required amount to make the ladoos

Method
Take all above ingredients in a bowl.
Sprinkle milk little by little & form tight balls.
Your tasty ladoos are ready.

Note:
Consume these ladoos in a day or so.If you want to store it then keep it in fridge.
You can use white sugar instead of brown sugar.
Use any colour Poha for this recipe.


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Chocolate & Walnut Fudge

Happy 4th birthday to sailajakitchen.com.Stepping into its 5th year.Thanks to one & all...

Ingredients
Condensed milk-1 (14 oz) tin
Chocolate chips-1(12 oz )packet
Butter-5tbsp
Milk powder-1/2 cup
Vanilla essence-1tsp
Slightly roasted & chopped walnuts-3/4 cup
Sugar-1tsp
Method for the White layer
Line a tray with an aluminium foil & keep it ready.Mix 1/4 of the condensed milk,milk powder,2tbsp of butter & sugar.Cook it in microwave for 1 minute.Add essence mix it well & keep it for another 10 seconds(till it forms a soft ball).Pour it on the tray & spread it evenly.
Method for the Chocolate layer
Mix remaining condensed milk,walnuts,3tbsp of butter & chocolate chips.Cook it in the microwave for 4 minutes(mix it in every 1 minute interval) till it forms a soft sticky mixture.Pour it on top of the white layer & level it well.Let it cool completely(you can also keep it in fridge for 1 hour).Turn the fudge upside down & peel of the foil carefully.Cut into desired shape.
Courtesy:mykitchenaroma,followed only the ingredients cooking method is done in microwave instead of double boiler..

Chocolate Bark

Ingredients
Chocolate chips-1 cup
(melt it in a double boiler)
Topping
Chopped almonds-10
Chopped pistachio-10
Chopped marshmallow-2
Chopped gummy rings-1
Raisins-10
Sugar crystals-to sprinkle
( or any topping of your choice)
Method
Melt the chocolate chips in a heatproof bowl set over a pan of simmering water.Line a pan with parchment paper.Pour the melted chocolate & spread it well.Generously sprinkle the toppings evenly on top of the melted chocolate.Slightly press it,leave it to cool( I kept it in fridge for 30 minutes).Cut or break into desired shapes.

Wheat Flour Sweet Paniyaram

Ingredients
Wheat flour-1 cup
Ripe banana mashed-1 large
Salt-a pinch
Brown sugar-1/4 cup or little lesser
Baking soda-2 generous pinch
Rice flour-2 tsp
Ghee & Oil-to cook the paniyarams
(mix equal amount of both in a bowl & keep it)
Method
Mix all above ingredients together in a bowl.Pour water & make a smooth thick batter.Heat a paniyaram pan,pour 1tsp of oil/ghee in each hole.Pour a ladle of batter in each hole,cook it both side till light brown in colour.Serve it as a evening snack..

Simple Papaya Parfait

Ingredients

Cool whip cream-1/2 cup

Fresh papaya puree-1/2 cup

Chopped walnuts-1tbsp

Honey-1tsp

Any cereal of your choice for decoration

Method

Take a tall glass spoon some papaya puree into the glass,then some chopped nuts,next spoon some fresh cream on top.Repeat till the top of the glass.Sprinkle some nuts & cereal on the top & drizzle some honey & serve it cold

Variations:You can use hung curd instead of cream,some fresh fruits instead of puree.Any dry fruit & nuts.

Rose Syrup Pudding

Ingredients
Whole milk-3 cups
Sugar-1tbsp or more if you like
Agar agar-1/4 cup
(melted in water)
Rose syrup/Roo afza-1/4 cup
Method
Boil milk for 5 minutes,add the sugar.Now add the agar agar & give a stir.Switch off the stove mix in the rose syrup,pour it into a mould & keep it in the fridge to set for minimum of 4 hours.Serve it with fruits,custard or choice of yours.

Mango Rawa Kesari

Ingredients
Ghee-1/2 cup
White rawa/semolina-1 cup
Sugar-1 cup
Water-2 cups
Mango pulp-1 & 1/4 cup
Cardamom powder-1tsp
Saffron-a pinch
Fried nuts in ghee-1tbsp
Method
Heat ghee in a pan,fry the rawa till raw smell goes off.Boil water in a pan,add it to the rawa.Cook it in slow flame till it absorbs all the water.Add cardamom powder,saffron,mango pulp & sugar mix it & cook it for 1 minute.Switch off the stove,garnish it with nuts and serve.

Almond Burfi /Badam Burfi ( With Skin)

Ingredients

Almonds dry powdered(with skin)-1 cup
Sugar-1/2 cup
Water-1/3 cup
Saffron-little
Cardamom powder-1/4tsp
Ghee-1tsp
Method

Heat a non stick pan melt sugar with water,add the cardamom powder & saffron,give a boil till it gives a one string consistency.Switch off the gas add the almond powder & ghee & mix till well till it becomes like a soft dough.Flatten the soft dough on a greased plate.Pat some ghee on top so that top doesn't get dried up.Cut it into desired shape while still warm.

Inspired by mysingaporekitchen..............

Mysore Pak /Ghee Mysore Pak (Krishna Sweets Style) / Soft Mysore Pak Recipe-How to make Mysore Pak

Step by step method /picture for making Mysore Pak. A perfect Deepawali / Diwali recipe.

Ingredients
Besan/Kadalai mavu-1 cup
Sugar-2 cups
Water-1 cup
Ghee-2 & 3/4 cups

Method
Heat one cup of ghee in a non stick pan,add the besan & fry it till raw smell disappears & changes its colour to light brown( make sure you don't burn it).Switch off the gas & keep it aside.
In another pan add sugar & water, give a boil till sugar has completely dissolved,switch off the gas.
Pour the sugar mixture into the fried besan mixture.Stir it well & now switch on the stove.
In medium flame keep stirring,at one stage you will feel that the mixture is getting thicker.
Now reduce the flame & pour the remaining ghee in intervals & keep stirring.
The last stage is, the mixture will start leaving the sides of the pan & the bubbles would have completely stopped(you can see very tiny pores in the mixture).
Put a small amount of the mixture in the greased plate & see it forms to a small ball then that's the time to pour it on a tray.
Immediately pour it on a greased tray,while still warm cut into desired shapes.

Note:
Try to use a non stick pan because its less mess & easy to know the stage for removing the mixture.
This is a sweet which really requires patience & more focus.Otherwise your sweet will form into rocks or crumble down in a minute if you miss the stage....This also requires some practice,so new comers pl. try with small quantity 1st.

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Mango Kulfi / Easy Mango Kulfi Recipe / Mango Kesar Kulfi / Indian Mango Ice Cream

Mango Kulfi 

Ingredients
Evaporated milk- 1 can (12 fl oz)
Condensed milk- 1 can (14 oz)
Kesar mango pulp-1 can (1lb.14 oz)
Cool whip- 1 tub (8 oz)
(whipped topping)
Saffron-1/4tsp
(crushed & soaked in little warm milk)
Cardamom powder-1/2tsp
Crushed almonds & pistachio -2tbsp

Crushed pistachio little for garnish
Method
Add all above ingredients in a blender,blend it for a minute till its creamy & frothy.
Pour it in a glass bowl or in kulfi moulds & freeze it overnight.
Serve it garnished with pistachio on top.

Note:
To take out kulfi from mould with ease hold the mould under running water for 1/2 a minute,it will come out quickly.

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Sweet Potato Boorelu

Stuffing ingredients

Boiled & mashed sweet potato-3

Sugar-2tbsp(add accordingly to the sweetness of the potato)
Chopped almonds fried in 1tsp of ghee-3tsp
Cardamom powder-1/2tsp
Ingredients for the outer covering
Rice-1 cup
Urad dhal-1/2 cup
Salt little
Other ingredients
Oil-to deep fry
Method
Soak rice & urad dhal together for 2 hrs.Grind it to a smooth thick batter(Like Idly batter).Mix salt & keep it aside.Mix all the stuffing ingredients together,shape it into small balls.Heat oil in a pan,take each ball dip it in the rice/urad dhal batter(ball should be fully coated with the batter).Put it in hot oil & deep fry it till cooked crisp & golden brown on all sides.Serve it hot.

Stuffed Kataifi

Today I am celebrating My Blog's 2nd Birthday.I thank each & everyone for making this a success & for your encouragement & support.

Ingredients
Loosened Kataifi pastry, thawed -1/2 packet
(Kataifi is a Middle Eastern pastry made from shredded phyllo dough)
Melted butter-1/2 cup
Filling
Chopped dates-15
Chopped almonds,cashew nuts,walnuts,pistachio-each a handful
Cinnamon powder-1/8tsp
Sugar-4tsp
( mix everything together )
Syrup
Honey -3/4 cup
Sugar-2 cups
Water-2 & 1/2 cups
Cinnamon powder-less than 1/8tsp
Lemon juice-1tbsp
(Add all the ingredients in a pan and bring to a boil, then simmer over medium heat for 15 minutes. Keep the syrup hot until your Kataifi has cooled from the oven )
Method
Grease a baking tray with butter.Spread a thick layer of the kataifi pastry.Pour 1/2 of the butter evenly on top of the pastry.Sprinkle the filling generously on top,again put the remaining pastry to cover the nuts.Pour the remaining butter evenly on the pastry.Bake it at 350 deg. for 30 minutes or till top is slightly golden brown.While still warm pour the hot syrup on top,let it spread evenly.Cool,cut & serve it.

Mango Shrikandh / Mango Shrikhand Recipe / Mango Shrikand Recipe - Mango Recipes

Mango Shrikhand

Ingredients

Ripe sweet mangoes -2

(remove the pulp and make a puree)

Sugar - to taste

(add according to the sweetness of the fruit)

Cardamom powder -1tsp

Sour cream -16oz can

( You can add thick hung curd or Greek Yoghurt)

Cubed mangoes & saffron strings few for garnish

Chopped pistachio and almonds - 2 tsp

Method

Whisk the curd well add the sugar,cardamom powder and mango pulp,gently mix till well combined.

Garnish with nuts,cubed mangoes & saffron strings.
Serve cold!

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Strawberry & Cottage Cheese Pops

This is a repost for an event........


Ingredients
Strawberry-6

Sugar-4tsp

(add more according to your sweetness)

Milk-1 cup

Cottage cheese-4tsp

Method

Blend everything into a smooth liquid.Pour it in Popsicle molds & freeze.To unmold these pops,just dip it in warm water for 2 seconds or place under running water.It will come out easily.