Baadusha Recipe
Sieve the flour in a mixing bowl and add heated Ghee, milk, curd and baking powder
Rub the mixture with your hands by gradually adding warm water, and mix into a stiff dough
Break off a small portion of the dough into a ball, then flatten it, and make a deep hole through the center
Prepare sugar syrup by adding sugar and 1 cup of water
Add cardamom powder
The syrup should be quite sticky
Heat oil in a frying pan and fry the baadushas quite slowly until they are golden brown
When they are fully done, put them in the warm syrup for a few minutes, shaking the pan frequently to let them become well-coated with syrup
Take them out singly from the pan and place on a shallow dish
Sever cold or hot as per your taste.
1 Cup full-cream powder milk
4 Teaspoon Suji
4 Teaspoon Cake Flour ( Maida )
4 Teaspoon Ghee
1/2 Teaspoon Baking Powder
Milk to make dough
Ghee for frying.
For Sugar Syrup:
2 Cups Sugar
2 Cups Water
For The Filling:
Some cream ( malai )
Desicated Coconut
Method
Make a dough with Powder- milk, suji, maida, ghee, baking powder & milk. Set aside for 2-3 hours.
Again make a dough by adding some more milk ( as the dough becomes stiff & hard after 2 hours ).
Make Sugar syrup and cool. Make elongated-shaped Jamuns and fry in ghee at medium heat.
Add to the syrup. Leave aside for about 4 hours. Squeeze out the syrup gently.
Make a slit at one end & fill with malai.
Roll in the desicated coconut.
Clean and wash the rice. Soak in water for 15 to 20 minutes.
Heat 2 tbsps. of ghee in a kadai and fry the spices lightly.
Fry half of the sliced onions till golden brown. Add ginger-garlic paste and tomato pulp. Keep frying till a nice aroma arises.
Now mix the mushrooms and the paneer cubes along with the garam masala powder.
Add cashewnut paste and about a cup of water and salt to taste.
Simmer on a slow fire till cooked. The gravy should be slightly thick. To prepare the rice heat the remaining ghee in a handi and fry the remaining sliced onions till golden brown.
Now add the drained rice. Fry for sometime. Then pour 4 cups of water and add salt to taste.
Cook till the pulao is ready. Take another big handi.
Layer one third of the rice in it. Sprinkle a little of the chopped green coriander and mint over it.
Then spread one third of the paneer and mushroom mixture over.
Layer the second portion of rice followed by a sprinkling of the coriander and mint.
Spread the second layer of the paneer and mushroom masala. Repeat ending with a paneer and mushroom masala.
Close a tight fitting lid and put the handi in a preheated oven for about 5 minutes. Serve hot.
Ingredients
Maida – 1 cup
Dalda – 1/2 cup
Baking soda – 1/4 tbsp
Oil
Cardamom powder – 1/2 tbsp
Ghee – 3 tbsp
Yogurt – 1 tbsp
Milk – 2 tbsp
Sugar – 2 cups
Method
Sieve the flour in a mixing bowl and add heated Ghee, milk, curd and baking powder
Rub the mixture with your hands by gradually adding warm water, and mix into a stiff dough
Break off a small portion of the dough into a ball, then flatten it, and make a deep hole through the center
Prepare sugar syrup by adding sugar and 1 cup of water
Add cardamom powder
The syrup should be quite sticky
Heat oil in a frying pan and fry the baadushas quite slowly until they are golden brown
When they are fully done, put them in the warm syrup for a few minutes, shaking the pan frequently to let them become well-coated with syrup
Take them out singly from the pan and place on a shallow dish
Sever cold or hot as per your taste.
Malai Gulab Jamun Recipe
Ingredients
1 Cup full-cream powder milk
4 Teaspoon Suji
4 Teaspoon Cake Flour ( Maida )
4 Teaspoon Ghee
1/2 Teaspoon Baking Powder
Milk to make dough
Ghee for frying.
For Sugar Syrup:
2 Cups Sugar
2 Cups Water
For The Filling:
Some cream ( malai )
Desicated Coconut
Method
Make a dough with Powder- milk, suji, maida, ghee, baking powder & milk. Set aside for 2-3 hours.
Again make a dough by adding some more milk ( as the dough becomes stiff & hard after 2 hours ).
Make Sugar syrup and cool. Make elongated-shaped Jamuns and fry in ghee at medium heat.
Add to the syrup. Leave aside for about 4 hours. Squeeze out the syrup gently.
Make a slit at one end & fill with malai.
Roll in the desicated coconut.
Mushroom Paneer Pulao Recipe
Ingredients
2 cups basmati rice
1 cup button mushrooms
1 cup paneer cubes
2 finely sliced onions
1 tbsp. tomato pulp
1 tbsp. garam masala powder
1 tbsp. ginger-garlic paste
5 tbsps. ghee
1 tbsp. finely chopped green coriander
1 tbsp. finely chopped fresh mint
a few cinnamon sticks, cloves and cardamom
2 tbsps. cashewnuts paste
salt to taste
Method
Clean and wash the rice. Soak in water for 15 to 20 minutes.
Heat 2 tbsps. of ghee in a kadai and fry the spices lightly.
Fry half of the sliced onions till golden brown. Add ginger-garlic paste and tomato pulp. Keep frying till a nice aroma arises.
Now mix the mushrooms and the paneer cubes along with the garam masala powder.
Add cashewnut paste and about a cup of water and salt to taste.
Simmer on a slow fire till cooked. The gravy should be slightly thick. To prepare the rice heat the remaining ghee in a handi and fry the remaining sliced onions till golden brown.
Now add the drained rice. Fry for sometime. Then pour 4 cups of water and add salt to taste.
Cook till the pulao is ready. Take another big handi.
Layer one third of the rice in it. Sprinkle a little of the chopped green coriander and mint over it.
Then spread one third of the paneer and mushroom mixture over.
Layer the second portion of rice followed by a sprinkling of the coriander and mint.
Spread the second layer of the paneer and mushroom masala. Repeat ending with a paneer and mushroom masala.
Close a tight fitting lid and put the handi in a preheated oven for about 5 minutes. Serve hot.