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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