Baadushah/Balushahi

Baadusha/ Balushahi is an Indian sweet dish mainly prepared in festivals or  occasions.

Ingredients:
Refined Flour(maida)               : 2 cups.
Baking Soda.                 : 1/2 spoon.
Curd.                               : 1/2 cup..
Sugar.                             : 2 cups.
Water.                              :  Required for dissolving sugar to get syrup.
Ghee ( hot).                     : 1/2 cup.
Cardamom powder.       : 1spoon.
Lemon pulp juice.          : 1 spoon.
Oil.                                   : Required for Deep frying.

Preparation:
Step1:  First of all,take a mixing bowl, mix maida,baking soda, ghee, and curd properly. Now with a very little water mix mixture into a thick dough. Keep it aside with a wet cloth for 45 mins.

Step2: Now heat a kadhai with sugar and required amount of water, Cardamom powder to get sugar syrup on a medium flame.Stir it until all the sugar gets into dissolved and gets a little thick syrup. Now pour lemon pulp into syrup in order to avoid the syrup getting crystalized on cooling. Switch off the stove.

Step3: Heat another kadhai with required quantity of oil for deep frying on a low flame. Now take a small portion of dough and roll it under your palms to get a round shaped  ball. Now press with your palms evenly to get a peda shape.and  a slightly press  in the middle of the peda with thumb finger. Continue this process for the remainder dough.

Step4: When the oil gets hot, fry these pedas on a low flame until they turns into golden brown. Now remove this golden brown pedas and  dissolve them into  hot sugar syrup. Wait for 10mins  to get sugar syrup absorbed by pedas.  Remove them from sugar syrup and serve them. Tasty tasty Baadushas are ready to eat.

Sweet Corn Halwa

Ingredients:
Sweet Corn kernels     : 1 & 1/2 cup.
Jaggery.                        :  1/2 cup.
Ghee.                             : 4 spoons.
Elaichi Powder.            : 1spoon.
Red color (optional).     : pinch.
Cashewnuts                   :  5.
Almonds.                        : 6.
Desiccated Coconut
Powder.              :  For  decoration.

Preparation:
Blend the sweet corn kernels into a fine paste. Now heat a  Non-stick kadhai on a low flame. Add one spoon of ghee and roast the almonds & cashews separately until they turns into golden brown. Remove the roasted nuts into a small plate and keep aside. Now pour  the corn paste into kadhai and stir it slowly by adding another spoon of ghee & Jaggery into it. Stir it by adding another spoon of ghee  for five minutes until the mixture gets into thick.  Before switching off the stove, mix the mixture by adding Elaichi powder & red color into it.  Rub the serving plate with a pinch of ghee and spread evenly the mixture into it.  Decorate the mixture by sprinkling with dessicated coconut powder, cashews & almonds.  You  can serve it as halwa.

Spring Rolls.

Spring Rolls is a snack loved by children and all age groups. Spring rolls can be easily made at home by following simple  & easy techniques.

 Ingredients for Wrappers:
Maida ( refined flour)                              : 2cups.
Salt.                                  : 3/4spoon.
Oil.                                    : 1spoon.
Water.                               : Required for mixing.
Preparation of Wrappers:
Wrappers can be easily made at home using Roti Maker machine. First of all take a mixing bowl. Add maida, salt, oil and mix them properly by slowly adding required water in order to make a smooth and soft dough. Keep this dough aside by covering with a wet cloth on it for 10 minutes.. Switch on the Roti Maker to get hot. Once it gets hot, switch off the Roti Maker, you can make more than 10 wrappers at a time. After 10minutes, make a small round balls and press it under Roti Maker machine to get a circular thin flattened wrappers. Now wrappers are ready and keep them aside.
Ingredients for Stuffing;
Cabbage Shredded          :1cup.
Carrot Grated.                   : 1/2cup.
Capsicum sliced                        : 1/2cup.
Spring onions Chopped.  : 1/2cup.
Schezewan Chutney.        : 1spoon.
Soy Sauce.                         : 1spoon.
Red chilly Powder.            : 1/2spoon.
Salt.                                     : As per taste.
Turmeric.                           : A pinch.
Sugar.                                  : A pinch.
Oil.                                        : 1spoon + for  Deep frying.
Ginger-Garlic paste.           : 1/2spoon.
Cornflour/maida                 : 1spoon.
Water.                                  : Required to make a thick cornflour/maida paste.

Preparation for Stuffing:
Firstly, heat a pan on stove at low flame. Pour a spoon of oil, and saute all the above mentioned vegies(cabbage,carrot, capsicum,spring onion)   & ginger-garlic paste in it for 2minutes. Now add red chilli powder, salt &  turmeric and mix well. Now add schezewan chutney, soy sauce & sugar and saute it for another 2 mins. Keep this pan aside to get stuffing cooled.
Heat a kadhai on a medium flame with required oil for deep frying. In the meantime, make a thick paste by adding water to cornflour/ maida, which is used for closing the rolls. Take a wrapper and place a small quantity of prepared stuff in it. Now by folding upside & downside of the wrapper roll it on. Now you will see both the sides (upside & downside) as closed. Now rub a little thick paste on the opening side of the wrapper to close it. Continue this process till all wrappers are  finished. When the oil gets hot, fry this rolls on a low flame until they turns into golden brown color.  Now remove the rolls from kadhai on an absorbent paper to drain excess oil. Spring Rolls are ready to serve. Serve it with tomato sauce.

Navratan Mixture Preparation at Home

Navratan Mixture is a crispy &  healthy snack recipe loved by children & all age groups. We can prepare it at home and can be stored for more than 3 weeks. Giving below the detailed recipe preparation. Firstly let's make  some Boondi & Sev, for which the quantity of ingredients & preparation is given below:

 Ingredients for preparing Boondi:
Bengal gram flour (Besan)   : 1 cup.
Rice Flour                              : 2 spoons.
 Baking Soda                         : a pinch.
 Oil.                                 : For deep frying.
Salt.                            :   1/2 spoon.
Water.                        : For mixing.

Preparation:
Firstly, Prepare batter by mixing gram flour, rice flour, baking soda and salt in a  bowl by slowly adding water as required  to become into a  medium thick batter.  Heat oil in a kadhai for deep frying.  When oil becomes hot, pour 1/2 glass batter into a big sieve tool (designed specially for boondi) having mutiple round holes, by holding it above the kadhai.  Tap its edge so that droplets of batter fall in the oil. On medium flame, fry them by stirring with a ladder until they become golden brown color and  crispy. Take out them using sieve  laddle from kadhai and shift them on an absorbent paper to  drain excess oil.   Continue this process for remaining batter also. Boondi is ready and  Keep this  boondi aside in a large mixing bowl.  Now let's make some Sev.

Ingredients for preparing Sev:
Bengal gram flour ( Besan)   :1 cup.
Rice flour               : ¼ cup.
Hot oil                :1/4 spoon.
Salt                      :1/2 spoon.
Oil.                        :  for deep frying.

Preparation:
In a bowl, mix Bengal gram flour, rice flour, hot oil by adding water and prepare into a soft & smooth dough.  Now grease the Sevai machine with a little oil and add the dough into it  by using the small holes plate for it. Heat the oil in a kadhai  for deep frying. When the oil becomes hot, release the dough loaded by pressing the sevai machine in a round form. Fry the sev on a low flame until it becomes crisp and  golden brown color.  Now remove the sev from the kadhai on to an absorbent paper in order to remove drain excess oil. When it cools down, crush it lightly with hands. Add this crushed sev into the boondi bowl.

Ingredients for Mixture:
 Groundnuts   : 1/2 cup.
Cashews   : 1/2 cup.
Curry leaves. :  handful.
Flattened Rice  (thick poha). :  1 cup.
Roasted  Bengal Gram(putaana)  : 1cup.
Raisins.                : 3/4 cup.
 Oil.                         : 2cups for deep frying.
Salt                        : 1/2 spoon.
Red chilly Powder     : 1/2 spoon.
Dried Green peas.     : 1/2 cup.
Chat Masala.             : 1/2 spoon.
Dried Mango powder( aamchur) : 1/4 spoon.

Preparation of mixture:
Soak the dried green peas in water at night. At morning,Strain all the water and wipe them  with a cloth. Heat a kadhai with 2 cups of oil in it. When oil gets hot, on a low flame, fry wiped green peas and stir with a slotted laddle for a second and remove them quickly on to an absorbent paper to drain excess oil. Continue this process one by one until all the Ingredients( groundnuts, cashewnuts, flattened rice and roasted bengal gram)  gets deep fried without burning. After deep frying all the mentioned ingredients, now pour them into boondi bowl. Roast curry leaves on low flame for a minute and pour  them into boondi bowl. Now mix all ingredients  properly by  adding salt ,  red chilly powder, Chat masala, dried mango powder & raisins. Now  Navratan miture is ready to serve. Store this mixture in air- tight container for more than 3 weeks, when it cools down.

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Namkeen

Namkeen is a crispy snacks recipe which is loved by all age groups.

Ingredients:
Wheat Flour                 : 1cup,
Rice Flour                    : 1&1/2 cup,
Maida.                           : 1cup,
Butter.                           : 1/2 cup,
Carom seeds(Azwain) : 1spoon,
Cumin (Jeera).              : 1spoon,
Moong dal.                     : 1/2 cup,
Red Chilly Powder.        : 2spoons,
Salt.                                 : 2 spoons,
Kasoori Methi.                : 1spoon,
Oil.                                    :  For Deep Frying.

Preparation:
Take a big bowl, mix all the above ingredients ( wheat flour, rice flour, maida, red chilli powder, salt, azwain jeera, kasoori methi, sooji, butter, moong dal) with a glass of warm water & 1spoon of oil. Knead into a soft dough & cover it,  and keep it aside to rest for 10minutes. Now take a kadhai, put  Oil in it for deep frying on a slow medium flame. From the dough, make small balls and with the help of rolling pin, roll the balls into a flat shape roti by applying flour in between. Now cut the roti according to your favourite shapes with mould cutter or you can directly cut into diamond shapes with a  knife. Now deep fry these small pieces in kadhai until they turns into golden brown colour on a medium flame. Now enjoy them with tea, or eat them  directly.

Ugadi Pachadi/Mango Drink

Ugadi Pachadi/ Mango Drink is a South Indian  healthy drink prepared at the beginning day  of Chaitra Masam. You can also prepare it  throughout the summer, according to availability of Neem Flower Petals.

Ingredients:
Raw Mango :.           1,
Neem Flower Petals :. 1cup,
Jaggery crushed                     :.   1/2cup,
Salt.                             :.    1/2 Spoon,
Red Chilli Powder.     :.     1/2 spoon,
Tamarind Juice.         :.      1/2 cup.
Coconut Peices (small). : 1/2 cup.

Preparation:
Wash Raw mango properly with water and peel it's skin. Now cut it into very small peices. Take a bowl, add these Mango peices, Jaggery, Neem Flower Petals,  Tamarind Juice, Salt, Red Chilly Powder, Coconut peices and mix them  thoroughly.  Now serve it directly or refrigerate it to cool.

Palak- Baby Corn Recipe

Palak-Baby Corn Recipe:

Ingredients:
Spinach (palak).             : A bunch.
Baby Corn.                      : 1cup.
Garam masala.               : 1/2spoon.
Coriander powder.          : 1/2 spoon.
Cumin powder.               : 1/2 spoon.
Ginger- Garlic Paste.      : 1 spoon.
Onion (finely chopped).  : 1/2 cup.
Cashew nuts paste.         : 2 spoons.
Cream.                               : 3 spoons.
Red chilly powder.           : 1/2 spoon.
Salt.                                    : 1 spoon / according to taste.
Turmeric.                           : A pinch.
Mustard seeds.                 : 1/2 spoon.
Cumin.                                : 1/2 spoon.
Cornflour paste               :  1 spoon.
Oil.                                     :. 1spoon.
Butter.                                : 1small  cube.

Preparation:
First of all blanch palak and keep it aside. Now put a kadai on stove at medium flame, add oil, mustard and cumin seeds into it. When the mustard start tampering, add ginger- garlic paste and onions to it. Fry until the onions peices turns light brown colour, and add baby corn, turmeric, red chilli powder, salt, coriander powder, cumin powder, garam masala powder. Saute it for 2 minutes and keep a lid on it.  Now grind the palak into a fine paste. Add this paste into the baby corn mixture and mix well. Add cashew paste, cream and cornflour paste and stirr it for 1 minute. Switch off the stove and Palak- baby corn recipe is ready to serve.

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Ragi Laddoos

Ingredients:
Ragi powder                         : 1/2cup,
Wheat flour.                          : 1/2cup,
Chutney dal powder.            : 1/2 cup,
Jaggery.                                : 1cup.
Badam & Cashew powder.  : 1/2 cup,
Elaichi Powder.                     : 1/2spoon.
Ghee.                                      : 3 spoo ns.
Water.                                     : Just to get jaggery dissolve, a little bit.

Preparation:-
First put a kadhai on stove at low flame add two spoons ghee to it. Now mix all the powders and pour it into kadhai and start roasting until it gets a nice smell.  Now remove the roasted powdered mixture from the kadhai and keep it aside in a plate. Now add Jaggery with a little water into the same kadhai, stirr it until you get a syrup mixture.  Now slowly add the roasted mixture by stirring it gradually. Make sure no lumps are formed. Now add a spoon of ghee and elaichi powder and keep stirring until it gets thick.  Switch off the stove and remove the whole mixture into a plate. Now make ladoos by applying ghee on your hands and serve.  It's very healthy for all age groups.

Green (Katcha)Tomatoes Pickle

Ingredients:

Tomatoes( Green)      :. 8                      
Mustard Powder                       : 1/2cup.
Red Chilly Powder                    : 1cup.
Iodized Salt                               : 1/2cup.(approx)
Sesame Oil                                : 1/2cup.(approx)
Fenugreek Seeds                     : 1 tablespoon.


Preparation:
Make sure that chopping board and Tomatoes   are not wet, presence of wet  can spoil the pickle.Cute Tomatoes into small  size pieces along with its skin. Take a mixing bowl, add Mustard Powder, Red Chilly Powder, Iodized Salt,  and Fenugreek Seeds and mix them properly with your hand. Now add the chopped tomato Pieces and again mix them. Now mix them thoroughly by slowly pouring the Sesame Oil on it. Mix them properly and keep this pickle in a glass bottle. After 2 days, you will see that the Sesame Oil gets oozed from the pickle and stays on the top of the pickle, which indicates that the Tomato Pickle is ready to serve and eat.

Note: In case of  Ordinary Salt generally take an equal quantity comparing with Red Chilly Powder. In case of Iodized Salt, take half of the quantity in comparison to Red Chilly Powder.

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