Andhra Sweet - Jangry, Badusha

jangry

Ingredients:

1 cup uraddal
3 tsp rice floor
3 to 4 drops of Red food color
1 cup sugar
3 cardamoms
oil for frying

Preperation:

Soak uraddal for 3 hours, grind uraddal, rice floor along with food color to get fine paste, consistency of the batter should be thick. Insert the batter in to murukulu maker with one whole bottom plate and press the batter in to hot oil with circular shape and fry them, remove from oil and dip in to the sugar syrup.

Sugar Syrup:

Add half cup water to 1 cup sugar, add 3 cardamom ponds crushed. Heat over medium flame, stir often till all sugar is melted with one thread consistency.

Badusha

Ingredients:

2 cups maida
4 cups sugar
1/2 tsp bakingpowder
1 tsp ghee
1 cup curd
1/4th cup Milk
3 cardamoms
Oil to fry

Preperation:

Mix ghee, milk, curd, bakingpowder, salt and maida like a chapati dough, no water. keep the mix in refrigirator for 2 hours. Prepare sugar syrup to string consistency. Add cardamom powder to it and keep aside. Make lemon size round balls with the mix and press with your thumb on the ball. Heat oil and fry these balls on medium low heat until balls golden brown then add to sugar syrup. Soak the balls for 30 minutes in sugar syrup then take them to another bowl.

Egg Cubes Curry

Ingredients:

6 Eggs
2 tsp Basin Fllor
1 Large Onion
1 Tomato
1 cup Green Peas
1 tsp Ginger Garlic Paste
1/2 cup greated coconut
1/2 tsp Garam Masala Powder
2 tsp Red Chilli Powder
Salt to taste
5 tsp Oil

popu or tadka ingredients - 1 tsp each - cumin, mustard seeds and 4-6 curry leaves.

Method:

Take a bowl, add the whole eggs, salt, basin floor and whisk well to combine. Double boil the egg mixture and cut it in to cubes, take frying pan heat the oil, add and toast popu or tadka ingredients listed to gold color. Add chopped onions and fry them until golden brown. Add green peas and fry for a minute then add ginger garlic paste, grater coconut cook for 5 minutes add salt and red chilli powder, chopped tomatos cook it for 1 minute add the egg egg cubes and cover the pan with lid, allow it to cook for another 10 minutes. If it is too dry add some waterr and cook it for 5 more minutes. Add the garam masala. Serve it hot with rice or roti.

Double Boiling:Take a big vessell, add some water and bring it to boil. Put the egg mixture bowl in to the vesell and allow it to cook for 20 minutes. Check with kinfe to see if it is done. If the kinfe comes out clean, it is done.
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