Badusha

Badusha

Makes - 22 badushas


Ingredients:


Plain Flour - 4 rice cups (sieve it before adding to food processor)
Baking soda - 1 tsp
Melted Butter - 1 rice cup
Yoghurt - 1 rice cup + 3 tbsp (or less)


Sugar - 2 rice cups
Water - 1 rice cup


Cardamom - 4 (pound in pestle)
Lemon juice - 1 tsp


Oil - for deep frying


Sliced grated Almonds 


Proceed:


Mixing the dough:

In a food processor, put the dough thingi, to the bowl add melted butter + soda, close the lid and pulse it for few secs.

Add yoghurt little by little and pulse again until well combined.

Rremove lid scrape all the mixture from top and add it to the bowl itself, to that, add entire flour, cover and mix it on maximum speed for 60 secs, stop and do again for every 60 secs until it forms like a ball.

Remove this to a plastic container, cover it with wet cloth and put lid on top. leave this aside for 1 and 1/2 hr.

(mean while keep the oil heated in a kadai on simmer heat)

Making Badusha shapes:

Smear some oil on a plate. Smear little oil or ghee on your palms and take gooseberry size balls out of it and roll nicely and slightly press it to a flat round and put dent with ring finger slightly not too deep may be until you reach 3/4 th, keep this on the plate side by side. once every thing done, cover it with wet cloth and keep lid on top.

Ready for deep frying:

Once oil is hot enough drop the dent side facing down towards kadai first (this makes the dent to be intact otherwise if you put the other way the dough will come closer and you won't get nice badusha shape).

You have to fry on simmer heat. keep pouring oil from sides on top of badushas so that they won't crack while frying. Once golden color on one side, turn it over very gently and fry again until golden color. now keep turning to the other side for few secs to get evenly fried.

(badusha is frying on the other side)

(mean while do sugar syrup)

Getting ready for Sugar syrup:

In another dish add sugar + water and cook it until 2 string consistency with candy thermometer it reaches some where between 230 d F - 233 d F. switch off and add cardamom powder and lemon juice to it.

(just have a wee look once finished frying about to dip in syrup)

Once Badushas are fried on both sides add this directly to syrup and leave for 1 min on each side and remove to a plate and decorate immediately with sliced grated almonds (no need to roast).

Add the remaining batch to oil and fry the same way and drop them in syrup and remove every 2 mins. and keep on plate. and do garnishing.

Let it cool completely before you serve otherwise you will have the smell of fat. and it makes you unpleasant to eat.

Note:

When ever you are making rounds cover the remaining dish-balls with wet cloth.

These should be fried gently not on medium heat simmer heat is good.

While adding badusha balls to oil remember the dent should goes towards the bottom of the pan first.

And drizzle the oil on the uncooked side. this way cracks will be minimum.

Do not immerse in sugar syrup too long it might break. so do accordingly.

Food processor makes nice and fluffy and less pain in mixing the dough.

Invest in buying Candy thermometer.

If the syrup became less do with more sugar just the way to get string consistency.

Remember to check whether it is cooked or not.

Verdict:

do not make when you are only two, can't resist while eating do for pot luck or for get together or even birthday party or treat your loved ones on valentine day.

Happy Valentines Day!!!

© 2012 by Rajani Rayudu

Happy New Year!

Yummy food cooked by my cousin Padma for holiday get-together.

Mirapakaya Bajji

Chepala Pulusu

Chicken Biryani

Guthi Vankaya 65?

Peethala Iguru

Mullakada Jeedipappu Kura

Peppered Egg

Sambhar

Coconut Burfi?

Verdict:

akka you are killing me.

© 2011 by Rajani Rayudu

Mutter Paneer

Mutter Paneer

Serve this dish for Party or Get-together. (photos will come soon)

Mutter Paneer:

Mutter - 500 g (frozen, wash well and strain it in colander)


Paneer - 250 g (frozen packet)


Onion - 2 m or 1 large
Ginger Garlic paste - 2 tsp
Tomato puree - 3/4 bottle of Passata (720 ml bottle, Plain Italian passata)
Oil - 2-3 tbsp + 1 tbsp for frying paneer + for adding lastly 1 tbsp and ghee 1 tbsp


Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
White Pepper powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala podi - 1/2 tsp (home made) + 1/2 tsp punjabi Garam masala
Kashmiri Chilli powder - 1 tsp
Salt - to taste


Kasoori methi - 1 tbsp
Cumin seeds - 1/2 tsp
Sugar - 1/2 tsp


Cashews - handful (use unsalted, no need to roast, soak in warm milk 1/2 cup, for 30 mins and grind into paste)


Coriander leaves - handful (chopped finely, for garnish)


Water - 1/2 cup + 1/2 cup


Cream - 1 rice cup


Proceed:

In a large deep kadai, on medium heat, add oil once heated add chillies, onion and fry until light brown, reduce flame to low and add gg paste. fry until golden brown.

Add all the spice powders (turmeric, chilli powder, white pepper powder, cumin powder, coriander powder, 1/2 tsp Garam masala, kashmiri chilli powder and salt), fry for few secs but do not burn.

Add cashew paste and stir well until oil releases from it. Then add tomato passata mix well and add 1/2 cup water and cook on low heat until water evaporates and small bubbles are there and splattering around. Switch off, cool a bit and grind into paste.

Mean while fry the paneer in 1 tbsp oil in a small nonstick pan until golden brown on both sides, remove and keep aside.

Heat a deep flat large dish, add oil and ghee, once heated add 1/2 tsp cumin seeds once fried add drained out peas, kasuri methi, 1/2 tsp garam masala and 1/2 tsp sugar and fry for 3 mins, then add rest (grinded onion tomato mixture, fried paneer, cream, plus water ) and simmer for 8 mins.  Garnish with coriander leaves. Check for seasoning and Serve.

Serve with Roti's and Basmati Rice.


Tip:


for garam masala:


equal qty of cloves, cardamom and cinnamon. grind in coffee grinder into smooth powder.


Meaning:

Mutter = Fresh or Frozen green peas

© 2011 by Rajani Rayudu

Get-together menu: 7 (vegetarian)

Happy Diwali to all my readers and friends. 

for Diwali get-together menu:

Carrot Halwa

Coconut Laddus

Dhokla

Green Chutney

Spring Rolls

Aava pettina Pulihora

White Rice

Roti's

Palakura Pappu

Aloo Fry

Cauliflower Batani Kura

Cabbage Tomato Curry

Tomato Rasam

Capsicum Chutney

Kunda Perugu (picture missing)

Chocolate Wafers
Fruit Drinks

Special thanks to my dear friends who visited me for Diwali........................and thanks for your lovely gifts. Thank you Swapna as always and Padma for your yummy dhokla. 

© 2011 by Rajani Rayudu

Kobbari Pachadi

Kobbari Pachadi

Got leftover Coconut after doing pooja, amma always does this Pachadi to go with Athesara Annam, Mudda Pappu and Pachi Pulusu

Ingredients and Proceed:

Fresh grated Coconut - 1/2 no (1 chippa) or 4 handful

(Indian Coconut grater)

Coriander seeds - 1 curry spatula (Indian spatulas)

Cumin seeds - 1 tsp

Red Chillies - 10 no. + Kashmiri red chillies - 6 no. (kashmiri chillies are for giving red tint to pachadi, it doesn't have hotness)

(roast these three ingredients in 1 tbsp oil, once cool keep it in chutney jar and grind into powder with 1 tsp salt or to taste)

then add 1 and 1/2 tsp thick fresh tamarind paste (for me only used flat steel spoon) and grind again.

add grated coconut and grind lightly first mix with spatula and grind again with 2-3 tbsp water only until everything combines well, but still got light coconut resemblance. add 1 tsp Jaggery and grind again. check for salt and sourness and remove.

(Pachadi waiting for dressing)

Do Seasoning:

In the same skillet add 2 tbsp oil, then add mustard seeds 1 tsp, once stopped popping, add chana dal 2 tsp, urad dal 1 tsp, once fried add 4 split red chillies, curry leaves 1 sprig, 1/2 bulb garlic smashed lightly, once fried add 1 pinch of turmeric and hing a pinch mix well and switch off add this poppu to above serving dish, mix with spoon. once the skillet is cool transfer to the skillet and combined well and transfer to dish again (here we are not mixing the coconut to hot dish otherwise it looses it's freshness and becomes desiccated, hence the hassle).

Note:

Do not grate deep into coconut to reach that end brown bit it will ruin the taste, so grate until you see white part only.

Tip:

Athesara Annam:

For the remaining part of grating bit do grating asusual and add this grated bit to 2 cups of washed rice, +  

leftover plain vada pappu ( 3 tbsp split mung dal soaked over night) + salt 1 tsp + 4 1/2 cups of water , mix and cook in an electric cooker for Athesara Annam.

Mudda Pappu:

In a small pressure cooker add washed 1 cup toor dal, 2 and 1/2 cups water, salt a pinch, 1 tsp chilli powder, 1/2 tsp turmeric and pressure cook for 6 whistles or until mushy. once cool enough remove weight on top add salt to taste and smash with pappu guthu.

© 2011 by Rajani Rayudu

Vinayaka Chavithi Subhakankshalu to all my friends, family and dear blog readers

Prasadam I did this year:

Bellam Kudumulu
Senagalu talimpu
Prasadam Burelu
Panchamruthem
Pala Talikalu
Pulihora
Semiya Payasam
Vada Pappu

© 2011 by Rajani Rayudu

Vankaya Tomato Kura/ Chinese Eggplant Tomato Curry

Vankaya Tomato Kura

(simple yet tasty, good for bachelors too)

Ingredients:

Eggplants - 350 g (long thin Indian or Chinese variety, wash, cut into 1 inch round and cut again, to 4 pieces, soak these in salted warm water, until needed)

Oil - 3 tbsp
Curry leaves - sprig
Onion - 1 large (chopped finely)

Garlic - 5 no. (crush it in garlic crusher)
Chopped tomato tin - 3/4 tin

Turmeric - 1/2 tsp
Chilli powder - 1 tsp
MTR Rasam powder - 1/2 tsp
Cumin powder - 1/2 tsp


Salt - to taste
Coriander leaves - handful (chopped)

Proceed:

1) Heat oil in medium kadai (my small red one, this tip for me only :-)), once hot on medium-low add curry leaves, once fried add chopped onions, stir, cover and cook for 5 mins.

2) After 5 mins add crushed garlic, stir and add eggplants with out water (wash again to remove bitter stuff) stir, on top of it put chilli powder, turmeric, cumin powder and rasam powder with out stirring cover and cook for 5 mins,.

3) Stir now and add chopped tomatoes stir gently cover for 5 mins, once tomatoes looks mushy add salt to taste, mix gently and reduce flame to simmer cover and cook 5 mins more.

4) Lastly add chopped coriander leaves, cover and cook away for 5 more mins or until oil floats little. switch off once everything looks cooked, keep the lid on for 15 mins and Serve.

Serve with Rice or Roti and ghee.

(close up)

Twists:

1) For Vankaya Pappu:

If you got left over curry, do Dal with it . Take 1/2 cup toor dal (wash it well) put in cooker bowl add 1 and 1/4 cup water, pressure cook it until soft. once finished add it to curry bowl with little bit of water and bring to boil once and switch off.

2) For Vankaya Egg Kura:

Boil 2 eggs. remove the shells once boiled and put gatlu all around lightly, add it to curry along with little tamarind soaked water bring to boil and simmer for 10 mins.

Eggplant or Vankaya good for this dish is:

Chinese Eggplant

© 2011 by Rajani Rayudu