Badusha

If you want real authentic recipe with correct quantities, please refer to the recipe here

I made Badusha many many times and each time it turned out different, I don’t know why. May be the quality of maida or yogurt made them different. I learnt little from each experiment and I used that experience today while making this Badusha. Seriously speaking, I have not measured oil and yogurt in this recipe. And the Badusha has turned out really well. Ravi and Naveen loved those instantly and we finished all at one go.

What I did was, I took 2 cups of maida, added little salt to it, a spoon of baking powder and 1/6th cup of rice flour and mixed them thoroughly (usually people sieve the whole thing together). I kept on adding oil instead of ghee (as I ran out of ghee) until the mixture became like breadcrumbs. Then I kept adding yogurt until the mixture looked like layers and made that into a ball. Do not put water. These are the ground rules for making badusha. Oil/ghee and yogurt form an important part of the recipe. Then covered it with a wet cloth for half an hour. Made small balls out of the dough and pressed in the center. Made thin sugar syrup on the side. Deep fried the balls and soaked in sugar syrup for 15 mins. Took them out and left them aside for an hour.

You can store them for more than a month in a refrigerator. Heat those for 10 sec before eating.

Strawberry Shrikhand

I got a big bag of strawberries from farmer's market and didn't realise that they were turning bad. And then I decided to make whatever I can from Strawberries, like Shrikhand and a Shake. I still have some left, let's see what other things I can make from them. Was thinking of making Pancakes this morning but somehow didn't find much time as I had prepare something for lunch at the same time.

Recipe is exactly the same as the regular shrikhand except you will add strawberry pulp to yogurt. This is the first time I tasted Shrikhand with Strawberry and the taste was tangy.

2 cups of non-yogurt
5 fresh strawberries
1/4 cup sugar
1 tsp honey
1/2 cardammon powder
few crushed dry fruits for garnish

1. Hang yogurt in a muslin cloth for 3-4 hours or until the liquid drains out.
2. Make pulp from strawberries.
3. Whisk together yogurt, strawberries, sugar, honey and cardammon.
4. Garnish with crushed dry fruits.

Serve cold with puris.

Mango Cake (Eggless)

My brother told me not to post this on the site by looking at the color and look of this cake, but don't go by the looks, this infact was much tastier than it looks. I tried for eggless cakes and I found this Mango version. The original recipe asked for real Mangoes but I didn't have any, so I used Mango Pulp instead.

1 cup diced fresh mango/mango pulp

1/4 cup hot water

1/2 cup white sugar

1/2 cup skim milk powder

1/2 cup yogurt

1/2 cup crushed pista

1/2 cup vegetable oil

2 cups whole wheat flour

1 tsp baking powder

1 tsp baking soda

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together the wheat flour, baking powder, and baking soda in a bowl.Add crushed Pista.
3. Put mango, water, sugar, milk powder, yogurt, and oil in a blender. Blend until smooth.
4. Pour the mango puree into flour mixture and mix well.
5. Put the whole mixture in a baking pan and bake until done (about 20-30 mins).
6. Pour some mango pulp and add some dry fruits on the top for decoration.
   

Note: I felt that the cake was less sweeter, so you can increase the quantity of sugar or put some extra mango pulp in the plate and eat.

Shrikhand

Well! I am starting my first recipe with Ravi’s favorite dessert, Shrikand. As you all know he likes desserts like anything and he wants to eat dessert every day after the meal, so I have to make at least one or two for the week. He basically eats food for the dessert (Good thing is, he never puts on weight, he is as slim as he was before).

This is only a sample version. So, if you like it you can double the quantity accordingly…

I am sure you guys must be ready to make this dessert right away…

Preparation time: 4 hours, Making time: 10 mins

Ingrédients:

1. ½ Dannon Nonfat Yogurt
2. 1/4 cup Sugar
3. few strands Saffron
4. 1 tablespoon warm Milk
5. ½ spoon Cardamon powder
6. Pista and Badam (Almonds)

Process:
1. Hang the Yogurt in the muslin cloth for 3-4 hours or until the liquid drains out (same procedure as making paneer)
2. Put the Saffron strands in warm milk and let them stay until they become soft.
3. Mix Yogurt, Sugar,Milk with Saffron, and Cardamom in a bowl and using a hand blender churn the whole thing (Since this is a small quantity, I could mash it with a fork).
4. Garnish with dry fruits and keep it in the refrigerator.

Tip: Add some fruits to make Fruit Shrikand.

Serving Method:
Eat Cold as it is or with Puris

Tip: Easy Puris
Get some small flour tortillas and deep fry them in oil. Tasty and Soft puris are ready without kneading the atta.

I just finished making Shrikand and tasted. It’s Yummy!

Enjoy….and let me know how it turns out after you have tried.
And drop any suggestions in the comment box!

Local Friends, you can drop in to eat Shrikand anytime