Thursday, April 28, 2011

Poha Moong Vada



Ingredients:

Poha/ Aval - 1 Cup

Moong dhal / Pasi paruppu - 1/2 Cup

Palak/ Pasalak keerai - 1 Cup (Finely chopped)

Green chilles - 2 or 3 no.s (finely chopped)

Coriander leaves - 2 table spoon(Finely chopped)

Sugar - 1 Teaspoon

Lemon juice - 2 Teaspoon.

Salt - As per taste.





Soak moong dhal for 1 hr, drain water and grind it to a coarse paste (dont grind it to a smooth paste), If you use thick poha/ aval soak for 10 mnts, (if you use thin aval then wash it in water, squeeze out the water and use , no need to soak). Mean while heat oil in a pan.In a bowl add ground paste of moong dhal, to it add, aval/ poha, green chillies, palak, coriander, sugar, lemon juice, salt. Mix all the ingredients well, dont add water. The moisture in moong dhal, and poha is good enough for mixing. Make small balls out of it, flatten the balls, and fry the vadas in oil. Enjoy the super crispy vadas with chilli sauce. The sauce in the picture is chilli sauce which i made, will share the recipe soon :)

Wednesday, April 27, 2011

Butter Badushas



Iam trying badushas for the first time, and glad that it turned out well and crunchy, Do try it once , iam sure you will just love the taste.
Ingredients:
Maida/All purpose flour - 1 & 1/2 cups
Butter+Oil - 1/4 + 1/8 Cup
Sugar - 1/2 Tsp
Curd - 1 & 1/2 Tsp
Cooking soda/Sodium-bi-carbonate - 2 Pinches
Water - 1/4 cup (Approx)
Oil - for deep frying
For Syrup:
Sugar - 1/2 Cup
Water - Just enough to immerse sugar
Elachi/Elakkai Powder - 2 Pinches
Saffron - a pinch (optional)
Lemon juice - 1/2 Tsp
Melt butter and add oil, sugar,curd, cooking soda to it. Mix well to make it crumbly. Then add water to it and knead it to a soft dough. Please be careful in adding water for me it was 1/4 a cup, adjust accordingly. Knead for about 10 mnts so that it becomes a soft dough without any lumps. Then make small balls out of the dough. Now take a ball and pinch the edges and fold it inwards, to make the rims decoratively. Repeat the process and finish everything and keep it covered.
Mean while add sugar to a pan, just add water just to immerse it, and boil till one string consistency (i.e if you pour in water , it should not get dissolved, it should lay a fine thread) add elachi powder, saffron to it, and lastly lemon juice.
Heat oil just enough, i.e if you put a pinch of batter, it should raise immedietly. dont let the oil fume at any point. Add some five badushas carefully in oil. Remove from fire, let the badushas get cooked in the preheated oil, at one point the badushas will start floating in the oil, at that time, keep the pan in fire, and cook the badushas in medium heat, until it turns golden brown, while taking out from oil, keep the flame in high and cook for say one or 2 mnts, so that the crust will become golden brown and drain in it in a paper towels, and add immedietly in hot sugar syrup to cover the badushas. Leave for a minute and drain the badushas to a greased surface. After it cools down, the sugar syrup would have turned non-sticky. Transfer to a clean air tight container.
Enjoy the super crunchy badushas, it tastes even better the next day :-)
Notes :
  • If you reduce the quantity of oil / butter, then there will be a drastic change in the texture of badushas too, it will be hard, and not crunchy, you wont get the layers inside too.
  • Badushas will be nice after cooling down, i found, after a day it tastes even better.
  • Adding lemon juice will prevent crystallization of sugar syrup.
  • Dont hurry up while frying badushas, please do as mentioned, otherwise the texture gets affected too.
  • Consume within a week, donot refrigerate.
  • You can simply make the shape like doughnuts (mini).