Badushah/Balushahi is a traditional dessert item popular in Indian, Nepali and Bangladeshi cuisines. I don’t have the historical facts but I do believe Badushah is an imported dessert variety, probably from the Mughal period. The name itself is not Indian since it has this Persian touch to it, Shahi which literally means royal. My own theory is that the original name was derived from the word Badshah which means King. Since it was found in royal menu eaten by kings, the sweet came to be known as Badushah. Sometimes, it is also referred to as India doughnuts but I don’t agree with that. The only commonality between doughnuts and Badushah are the ingredients. Both are made from all purpose flour (maida). But for doughnut we use butter and for Badushah we use ghee (clarified butter).
Badushah/Balushahi has an appearance that resembles stacked flakes. It is golden brown in color on the outside and very light brown in the inside (after the syrup is absorbed). It is not too sweet but becomes sweeter when you add the sugar syrup at the end of the preparation. Though it is a dessert from the royal menu :), it is not that hard to make except for certain pointers. For instance, like the addition of yoghurt when preparing the dough to make it soft and making sure that the syrup has a single string consistency (dont make it thick). Also, I would suggest using a somewhat deep bottomed vessel so that Badushahs get absorbed in the the sugar syrup easily.
So, are you ready to try this awesome recipe in your kitchen? Do try it and experience the royal dessert right in your home.
Badushah/Balushahi is a traditional dessert item made using maida or all purpose flour and very popular in Indian, Nepali and Bangladeshi cuisines.
All purpose flour or maida - 2 cups
Baking soda - ¼ tsp
Salt - ¼ tsp
Ghee - ¼ cup
Yogurt – 2 tbsp
Oil – for deep frying
Almonds – 5 nos
for sugar syrup:
Sugar – 1 ½ cup
Water - 1 cup
Saffron strands – a pinch
Lemon juice – ¼ tsp
Sieve the flour, baking soda and salt together into a large bowl.
Next add in the ghee and combine the flour and ghee to coarse crumbs using your hand.
Add in the yogurt, knead just enough until all the ingredients come together.
Cover the dough with a wet muslin cloth or in airtight container and allow it to rest for about 30 minutes.
Divide the dough into 12 equal portions of large lemon size balls. Gently make a dent in the center with the thumb. Cover the dough portions with a wet cloth or airtight container and allow them to rest for another 15 minutes.
Meanwhile combine sugar and water in a small sauce pan. Allow it to boil and add the saffron strands. Allow the mixture to simmer until you get a single thread consistency.
Next, heat the oil for deep frying and add few balls at a time into the oil. Fry them on medium heat - The medium heat helps the Badushahs to cook evenly from the inside.
When they start to float up to the surface flip over and fry until the bottom half is golden brown. Once both sides are browned well, drain and continue the same with the remaining dough portions and add them to the sugar syrup.
Allow the Badushahs to rest in the sugar syrup until it gets well absorbed and coated all around. Leave it to rest for atleast fifteen minutes and then continue the same step for the rest of the Badushahs.
Garnish the Badushahs with chopped almonds and serve them. Enjoy!
1.You will know that the sugar syrup has reached the single thread when you touch the syrup between your fingers and you find it sticky. 2.Remember to fry the dough on medium heat and not high heat so it gets evenly cooked from the inside.
Today I am posting one of the most popular snack/dessert items in the US, the Chocolate Chip Cookie. The Chocolate Chip Cookie was first invented in the United States in Massachusetts. The original recipe consisted of dough composed of butter and both white and brown sugar. Since then there had been numerous variations of this iconic snack. I had already posted White Chocolate Cashew cookie here in my blog and this is my second cookie variety 🙂
I had been wanting to bake Chocolate Chip Cookie for some time but did not really pursue it. But today at the gym, I came to know that it was international chocolate day, (see the irony here, chocolate in gym 🙂 ) and what better day to bake Chocolate Chip cookie than today? Also, happy chocolate day to all chocolate lovers!:)
Chocolate Chip cookie is so decadent but there are certain nuances in its preparation. They are, use the right amount of flour, melt the butter completely before mixing it with the flour and do not over bake.
Chocolate Chip cookie has so many variants like I had mentioned above. You can customize according to your taste, like, substituting chocolate chips with macadamia nuts or M&Ms, add peanut butter to the dough etc. So, are you ready to try this amazing and delectable Chocolate Chip Cookie in your home? Do try and post your comments.
Pre heat the oven to 350 degrees Fahrenheit or 180 degrees Celsius. Melt the butter in the microwave oven for 40 seconds or until it reaches liquid form and bring it to room temperature.
Sieve flour, baking soda and salt together into a small bowl and set aside.
Bring the melted butter to the large bowl and add white and brown sugar. Beat well until creamy.
Add in vanilla extract and mix well.
Add the eggs and beat until well combined.
Add the dry ingredients, using spatula mix well until crumbles form or to the dough consistency.
Finally add the chocolate chips and carefully mix them.
Allow it to cool in the refrigerator for about 5 to 10 minutes. Bunch up the dough to 22 small balls and place the rolls on the cookie sheet.
Bake for about 9 to 11 minutes until the cookies are puffy and barely golden. Do not over bake the cookies.
Allow them to cool on the cooling rack for 30 minutes. Enjoy! 🙂
Few tips that I have learnt to bake the best chocolate chip cookie are 1.Melt the butter completely and bring it to room temperature. 2. Add enough flour such that dough doesn't stick to your hand while making bunches. 3. Use bunching up approach instead of rolling them out in the palm of your hand. This will get you a defined lumpy mounds of chocolate chips which looks more appealing. 4. Don't Over bake the cookies. Doing so you might loose the moist and soft texture of the cookies.
Chilli parotta is an amazing dish that is a worthy contender to its non vegetarian counterpart, Kothu parotta. Chilli parotta is a vegetarian entree made with shredded parottta and masala (in a paste form).
My earliest recollection of chilli parotta are those family outings where my dad used to get me chilli parotta to be had at home – only for me to finish it off on the way home:). I don’t recall having chili parotta of similar taste since then, of course, except for the one I make ;). Also, my HB is a very big fan of my recipe that he had declared that he has never tasted this good anywhere else!!!
There is a healthier version of chili parotta too where you don’t deep fry the parotta but just add it as is. Restaurants deep fry the parotta and to be honest, deep frying the parotta makes a huge difference in the taste. Normally, you don’t need a side dish for chili parotta but onion raitha goes well with it.
Try this awesome dish at your home and let me know your comments.
Mix all the batter ingredients given above with enough water and make a thick batter – Batter should not be too thick or too thin. The right consistency is the bajji batter.
Grind the above ingredients to a thick paste and keep it ready.
Heat a wide pan with oil and add the whole spices. When they start to sizzle add in the chopped onions and curry leaves together.
When the onions turn translucent add in the chopped tomato and sauté well for a couple of minutes.
Now add in the ginger – garlic paste. Sauté until the raw aroma disappears. Add all the powders give a quick stir and add a cup of water. Add salt and food color and bring them to boil.
Add the ground coconut paste to the masala and sauté well. cook until they blend together and ooze out on the rim.
Heat oil in another pan to deep fry the parattas.
While the oil is getting hot, cut the parottas lengthwise.
Dip the parotta pieces one by one to the batter and deep fry them. Repeat for all the parotta pieces – Do not soak the parottas for more than a second. Just dip it and deep fry it right away. Otherwise the parottas become more soggy and it would be hard to hold while frying.
Drain on a plate lined with paper napkin and allow them to cool.
Cut the fried parottas to the desired size pieces.
Heat the masala that is made in step 2. Add in the fried parotta pieces to the masala and mix well.
Switch off the flame when the masala is well blended with the parottas.
Garnish with cilantro. Drizzle few drops of lemon juice on top and serve it hot. Enjoy the chilli parotta with onion raitha on the side!