BadushaBadushah/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).

BadushaBadushaBadushah/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.

Badusha041So, are you ready to try this awesome recipe in your kitchen? Do try it and experience the royal dessert right in your home.

Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12 badushahs
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
  1. Sieve the flour, baking soda and salt together into a large bowl.
  2. Next add in the ghee and combine the flour and ghee to coarse crumbs using your hand.
  3. Add in the yogurt, knead just enough until all the ingredients come together.
  4. Cover the dough with a wet muslin cloth or in airtight container and allow it to rest for about 30 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.



Chicken Tikka Chicken Tikka is a popular north Indian dish made of small pieces of boneless chicken. The work Tikka means pieces (in Hindi). The peparation method for making chicken tikka is unique in the sense that the chicken pieces are baked in a clay oven called Tandoor. Given that we can’t have tandoors at home (atleast most of us, including me :)), conventional oven is a good alternative. It still tastes great baking the chicken tikka in an oven. Chicken Tikka Chicken Tikka is also the base for another popular dish called the Chicken Tikka masala, a tasty gravy. One of the main pain points for making chicken tikka masala, apart from the Tandoor is the moisture content in the chicken. Make sure to remove all moisture from the chicken tikka and the marinating ingredients as well. I usually marinate the chicken overnight which given the chicken tikka a nice flavor given that the masala gets absorbed by the chicken through the night. Chicken Tikka Chicken tikka is very popular in overseas Indian restaurants and as far I have seen, it is one of the most popular indian dishes among foreigners (along with naan). Also, given its dual benefit of having it as a dry item as well as a gravy (chicken tikka masala), it is one of the go-to dishes in functions like weddings, get-togethers and also in hotel buffets. Chicken Tikka Hot Chicken Tikka with a squeeze of lemon juice and coriander chutney tastes like heaven and can make anyone drool just by a glimpse of it. Here is the recipe to this wonderful dish. Let me know your thoughts and comments on your experience with Chicken tikka!

Recipe type: Lunch
Cuisine: Indian
Cook time: 
Total time: 
Serves: 3
Marinade #1 :
  • Chicken thighs – 800 grms
  • Ginger & garlic paste – ½ tbs
  • Kashmiri red chilli powder – 1 tbs
  • Salt – a pinch
  • Lemon juice – 1 tbs
Marinade #2:
  • Gram flour – 2 tbs
  • Kashmiri chilli powder – ½ tsp
  • Ginger & garlic paste – 1 tbs ( squeeze all the moisture )
  • Turmeric powder – 1 tsp
  • Salt – 1 tsp
  • Garam masala – ½ tsp
  • Cardamom powder – a pinch
  • Dry Fenugreek leaves / Kasthuri methi – 1 /2 tbs
  • Oil – 2 tbs
  • Yogurt – 3 /4 cup (extract all the moisture with the help of muslin/cheese cloth)
  • Onion – 1 (cut into cubes)
  • Tomato – 1 (cut into cubes)
  • Bell pepper – 1 (cut into cubes)
Chat masala mix:
  • Chat masala – 1 tbs
  • Dry mint leaves – 1 tbs (crushed)
  1. Wash and cut the chicken pieces into small tikka (uniform) size cubes. (smaller sizes are just good). Pat it dry with the clean tissue.
  2. Marinate the chicken given under marination #1 and leave for 20 minutes in the refrigerator.
  3. Now cook the gram flour in a wide pan with a tbs of oil (in a medium flame). Keep stirring the gram flour for a couple of minutes and switch off the flame.
  4. Mix the ingredients given under marination #2 and check the salt and spices.
  5. Now mix marination #1 and #2 all together and leave it for at least 3 hours or refrigerate overnight.
  6. Soak the wooden skewers in water for 20 minutes (So that it don’t get burnt while you put it in the oven). While skewers are soaking, bring chicken to room temperature
  7. Preheat the oven to 450°F or max and put in in boiler mode.
  8. Brush a broiler pan lightly with oil.
  9. Divide chicken among skewers (about 4 cubes per skewer) followed by a piece each of onion, bell pepper and tomato cube in between the chicken cubes, leaving an ⅛-inch space between cubes.
  10. Repeat the step on each skewers. Brush oil on top of the chicken and arrange skewers across pan. The chicken is now skewered and ready to be grilled.
  11. Place the pan inside the oven and cook for 20 minutes. (checking between 8 to 10 minutes)
  12. Remove the pan, turn over the skewer and brush the chicken cubes with little oil on top.
  13. Now remove the rack from the oven and place it one layer up (closer to the filament), place the pan on the rack and broil for another 5 minute or until browned in spots.
  14. The nice and juicy chicken tikka is now ready.
  15. Mix chat masala and dry mint leaves and make a powder.
  16. Sprinkle little bit of the chat masala mix and lime juice on top of the kabab.
  17. Chicken tikka can be eaten with green coriander chutney served with onion rings and lemon,

Chicken Tikka