Badusha Sweet

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.

Jangry Sweet

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.

Happy New Year

Happy New Year to all of you :)

Kalakand

I started New Year with this Sweet:)


Ingredients:

2 litres Milk
1 cup Sugar
1/2 tsp Citric acid dissolved in 1/2 cup water




Method:


Boil half the milk and add the citric solution as it comes to boil. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down. Do not knead.
Put the remaining milk in a heavy pan and boil to half. Add the chenna and boil till the mixture thickens, stirring continuously. Add the sugar and continue to cook, stirring all the while till softly thickens in a lump. Set in a tray, cut it in to pieces.

Finger Chips




Ingredients:

500 g potatoes
Oil for fry
Salt to taste

Method:

Peel the potatoes Using a peeler, remove the skin from all the potatoes, cut each potato lengthwise into thick chunks (About a centimetre and a half in size). Start by adding the oil to a deep-fat fryer and heating it up in medium falme. First check the temperature by putting only one chunk of potato into the oil. If it sizzles and frys immediately then the oil is ready. If not, leave it for slightly longer. Fry the chopped potatoes until just cooked through. You will need to move them once or twice while frying. To test whether the chips are cooked thoroughly, remove one from the fryer and insert a knife. If it passes through smoothly, then they are ready. Take the chips out of the oil and leave them to cool for one hour. Put the chips back in to the oil with high flame and fry them until golden brown. Season the chips well with salt and serve hot with tomato ktechup.