BADUSHA

INGREDIENTS:

All purpose flour (maida) - 1 cup

Baking soda - 1/4 tsp

Curd - 1/2 cup

Ghee - 1/4 cup

Oil - for deep fry

Sugar - 1 1/2 cup

Water - 1/2 cup

Cardamom powder - 1 tsp

PREPARATION:

1. Seive maida in a bowl, add soda and ghee. Mix it well.


2. Then add curd/yogurt and make it into a smooth dough.(Do not put water, u should make it with curd). Covered it with a wet cloth for half an hour.


3. Meanwhile prepare sugar syrup.Put sugar into a vessel, add water, keep stirring till sugar disolves.


4. Keep the syrup on the fire till it is two string consistency, then add cardamom powder and keep it aside.


5. Make lemon size round balls with the above dough and press with your thumb on the ball. Do the same till all the dough is over.


6. Heat oil in a pan and fry 4-5 of the badushas at the same time on low flame till goldren brown on both sides.


7. Remove from the oil when it is done and drop into warm sugar syrup.Let them soak 5 min and take them out.


8. Badushas are ready.

GULAB JAMUN

INGREDIENTS:

MTR Gulab Jamun mix - 1 (100 gms) - you can get this from any indian store

Milk - as required

Sugar - 2 cups

Water - 1 1/2 cup

Cardamom powder - 1 tsp

Oil/ghee - for deep frying

PREPARATION:

1. Add enough milk to the gulab jamun mix and knead into a soft smooth dough. Use fresh milk. Keep it aside for 15 min.


2. For sugar syrup, boil sugar and water until you have 1 thread consistency(when a drop of syrup is stretched between your forefinger and thumb, you get a single wire).


3. Add cardamom powder to syrup.


4. Make small balls with above mixture by rolling about a teaspoon of dough between your greased palms. Size depends on your choice. Do remember that they double in size when soaked in syrup.


5. Heat oil in pan (low medium heat). Fry 4 or 5 at a time, until they are dark brown.


6. Take out jamuns from oil and remove excess oil.


7. Immediately put them in warm sugar syrup


8. Soak the jamuns in hot syrup for 30 min.


9. Garnish with sliced almonds and serve as a dessert.

PURNAM BOORELU

INGREDIENTS:

Channa dal (senagapappu) - 1 cup
Jaggery - 3/4 cup crushed
Sugar - 1/4 cup
Urad flour - 1 cup
Rice flour - 1 cup
Cardamom powder - 1 tsp
Fresh grated coconut - 1/4 cup (optional)
Salt - pinch
Oil - for deep frying

PREPARATION:

1. Pressure cook channa dal using enough water to cover the dal.
2. Drain any left over water from the dal after its cooked.
3. Mash dal, add jaggery and sugar to it and cook it again stirring continuosly till it becomes thick paste.
4. Add cardamom powder, fresh grated coconut and mix well.
5. Turn off the stove and let it cool. Make them into small lemon sized balls. Keep them aside.
6. Take a bowl and add urad flour, rice flour and pinch of salt. Mix with water and make a thick batter.
7. Heat oil in a pan, dip each ball in batter and let it coat evenly and place in the oil. Deep fry until golden brown.
8. Three to four balls can be fried at a time.
9. Take out boorelu and place them on a paper towel.
10. Let it cool and store in an air tight container.
11. Serve warm.
12. To the remaining urad flour and rice flour mix, add salt, green chilli paste and onions.Mix well.
13. Make medium small balls and deep fry in oil till golden brown.
14. Take out and place them on a paper towel.
15. Serve hot with any chutney.

BESAN BURFI

INGREDIENTS:

Besan - 1/2 cup

Milk powder - 3/4 cup

Sugar - 3/4 cup

Ghee - 1/2 cup

Water - 1/2 cup

Cardamom powder - 1 tsp

Cashew nuts - 4 or 5

PREPARATION:

1. Take a heavy bottom pan, heat the 1/2 cup of ghee and add besan to it. Keep stirring constantly till the raw smell goes away.


2. Now add milk powder to it and stir till there are no lumps.


3. Take another pan and make sugar syrup by combining water and sugar over low flame.


4. Drop the fried besan mixture in the prepared sugar syrup and stir it.


5. Keep stirring over low flame constantly untill it leaves the sides and forms a big lump.


6. Then add cardamom powder and chopped nuts, stir properly.


7. Turn off the stove and spread the mixture on a greased tray.


8. When firm cut into diamond shaped pieces and serve.

ARISELU

INGREDIENTS:

Rice - 3 cups

Jaggery - 1 cup

Water - 3/4 cup

Oil - for frying

Sesame seeds - 2 tbsp (optional)

PREPARATION:

1. Wash the rice and soak it over night in the water.


2. Drain the water and put the rice on a cotton cloth, Allow it to dry for 15 min.(rice should be little wet)


3. Make a fine powder of it in a blender.


4. Sieve it, if necessary and keep it aside. Flour needs to be little wet.


5. Heat a pan and put grated jaggery and add 1 cup of water and let it melt.


6. Keep it in low flame till it becomes thick syrup.(When you take a bit and put it in water,you should be able to make a ball of it.This is when the paakam is ready)


7. Add rice flour to it slowly and stir well.


8. Turn off the stove and make sure there are no lumps.


9. When slightly cool make a big lime size balls of it and press each ball into a thin, round, like a poori shape on a plastic sheet.


10. Heat oil in a thick bottom pan and fry each one in oil on low flame till dark brown and remove.


11. Once done remove them from oil and place them on a tissue to remove the excess oil.


12. Repeat the procedure till the dough is over.


13. Allow them to cool and store them in a dry container.


14. Ariselu is ready.

RICE KHEER (PARAVANAM)

INGREDIENTS:

Rice - 1/2 cup

Milk - 6 cups

Jaggery - 3/4 cup

Sugar - 2 tbsp

Cashew nuts - 1 tbsp

Raisins - 1 tsp

Cardamom powder - 1/4 tsp

PREPARATION:

1. Take milk in a pot and bring it to boil.Reduce the flame.


2. Wash the rice and add into the boiling milk.


3. When rice is half cooked, add little water if required.


4. When rice is cooked well, add jaggery, sugar and mix well.


5. Let it cook for a while and stir continuously.


6. Add cardamom powder and turn off the stove.


7. Now take another pan, pour little ghee. Add cashew nuts, fry for 1 min and add raisins. Fry till golden brown.


8. Garnish with these nuts and serve hot or chilled.

URAD DAL LADOO (SUNNUNDALU)

INGREDIENTS:

Urad dal - 2 cups

Sugar - 1 cup

Ghee - 1/2 cup

PREPARATION:

1. In a heavy bottom pan, roast urad dal on low medium flame, by string continuously.


2. The dal should slowly turn to light brown colour.


3. Remove from heat and let it cool.


4. Grind the roasted urad dal into a fine powder.


5. Take out that powder and put it into a big bowl.


6. Grind the sugar into a fine powder and mix with urad dal powder and keep it aside.


7. Heat the ghee and pour it into that mixture and make small balls.


8. Urad dal ladoos are ready.

RAVA LADDU (Indian sweet)

INGREDIENTS:

Semolina - 1 cup(rava/sooji)

Sugar - 1 cup

Dry cocnut powder - 1/2 cup

Cashew powder - 1/4 cup

Milk - 1/4 cup

Ghee - 3 tsp

Cardamom powder - 1 teaspooon

PREPARATION:

1. Heat the ghee in a pan and fry semolina(sooji) on low flame,till it turns light brown colour.
2. Then add sugar,dry coconut powder, and cashew nut powder and mix well on low heat for few seconds.
3. Then add cardamom powder and mix well.
4. Remove pan from stove and let it cool.
5. Now add warm milk to this rava mixture slowly and check that,if you are able to make round balls out of this mixture.
6. Serve when cool and dry.
7. When they are cooled room temperature, store in air tight container.