Badoosha Sweet

Badoosha is one of the famous yummy, delicious sweet that can be done easily at home.

It is the perfect sweet that adds colour to your festival.

HAPPY DEEPAVALI TO YOU ALL.

Deepavali is festival of lights and sweet. It is better that we avoid PATAKIS/CRACKERS in this time.

Let us pray for good old days that we went around freely without any mask or fear.

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Coming back to BADOOSHA, as I said it earlier it s the perfect sweet that adds colour and happy moments in our life.

Thins needed :

Maida/All purpose flour : 2 Cups

Sugar : 1 or 1 1/2 cup

cardamom : 4 to 5 

Ghee : 2 Tbs

Oil :  1 Cup

Cooking Soda :: A pinch 

Salt : A pinch 

Method :

1 Take a big bowl and add flour and ghee. Mix it well nicely.

2. Now add cooking soda, salt and mix it again.

3. Add required water slowly and prepare chapati dough.

4. It should be soft. Cover and leave the dough for 3 to 4 hours.

5. Keep a pan on the fire and put sugar to it. Add a cup of water and mix it well.

6. Let it melt completely and form sugar consistency.

7. It should be little thicker than 1 string consistency.

8. Now keep a pan on the fire and add oil to fry Badoosha.

9. Let the flame be very low.

10 Kneed the dough nicely and divide in to very small portion. Turn them as small balls.

11. Take a ball size dough and kneed it as small round and press a little at the middle.

12. Prepare the same with the remaining dough.

13. Now put them into oil which is hot and good to fry badoosha.

14 At time put some 3 to 4 badoosha pieces and fry both the sides till brown.

15. Take it out from the oil and put it in a sugar syrup. 

16. Do the same with the remaining and prepare Badoosha.

17. You can turn the other side and live it for over night. 

18. In the morning you can enjoy Yummy ad delicious Badooshas.

NOTE : 

Do not pour water at once while mixing. Kneed the dough nicely to get softness. 

Ghee adds to the taste and Badoosha turns crispy on outer layer and soft inside.

You can add Almonds flakes or Pista flakes on top of Badoosha.

Jackfruit Papad & Bottle Gourd Payasa/ Kheer

Jackfruit Papad & Bottle Gourd Payasa is one of the creation that I did very recently. We do love jackfruit Payasa/ kheer.

  There were some Jackfruits Papad which I got when we visited our home town long back.
We can get Jackfruit and varieties of Papads, sandige and other things in OOru.

There are  two varieties of Jackfruit Papads. One is to fry and the other one is for just eating as it is. The one we can eat without frying or roasting is prepared using well ripe jackfruits. These are specially munching papads during the rainy season. Its soft, chewy and sweet.
Jackfruits Papad & Bottle Gourd Payasa was delicious and it had jackfruit aroma since I used
Lets see the recipe now :

Ingredients.

To Cook : 
Jackfruit Papads : 2 to 3 (Papad should be soft and prepared using well ripe jackfruits).
Bottle Gourd : 1 Small Bowl (1/4 of the whole bottle gourd).
To Add : 
Jaggery : 1/2 Cup
To Grind :
Fresh Coconut : 1 Cup
Poppy Seeds : 1 Teaspoon
Cardamom : 3 to 4 Pods

                                            

Method : 

1. Wash and remove the outer layer of bottle gourd and cut into small pieces. (1 Bowl). Cook till it turns soft.

2. Cut Jackfruit Papad into small pieces and Keep it aside.
3. Add jaggery and mix it well. Let it boil for 2 to 3 minutes and see that all the jaggery melted well.

4. Add cut Jackfruit pieces and cook for some time.

5. Grate coconut and grind it with a tsp of poppy seeds, cardaom seeds and grind it till paste.
Add required water to grind.
6. Add coconut mixture and mix it well.

7. Boil for 2 to 3 minutes and put off the fire.

8. Shift the payasa to a serving dish and serve.

Note :

Cut bottle gourd pieces very small and cook till they are soft.
Use well ripe jackfruit papad to get good taste of Jackfruits.
Adding a tsp of fresh ghee is optional.
Store Well ripe Jackfruit Papad in Refrigerator so that it does not get spoil.
Time : 30 Minutes.
Serves : 3 to 4. 

Bottle Gourd - Gongura Dal

Bottle gourd - Gongura/Kenaf leaves Dal is very easy and handy if you have Gongura leaves. It is quick and yummy dal that is healthy also.

I have used Gongura leaves which I bought from Pyramid Valley when we went last week.
I had half bottle gourd piece left in the fridge. So I put every thing together and cooked, seasoned with mustard seeds, ingh, jeera and curry leaves. Yummy dal was ready with in 20 minutes.
NO ONION or NO GARLIC used here in this Bottle Gourd - Gongura Dal.
Let us see the recipe now :
Gongura leaves are savoury and no need to use any lemon extract or tamarind pulp;
As I said it is very easy to prepare and good to have with almost all the main dishes. Good nutritious dal for all age group.

Things Needed :

To Pressure Cook :
Bottle Gourd pieces : 1 Bowl.
Gongura /Kenaf Leaves : 1 bundle. (only the leaves)
Moong dal : 1/2 Cup
Green chilly : 2 to 3
Ginger : Grated : 1 Teaspoon
To add :
Ghee : 1 Tablespoon
Pepper Pods : 1/2 Tsp
Salt : As required
Turmeric powder : A little
Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Tsp
Jeera /cumin seeds : 1/2 Tsp
Ingh/Asafoetida : A little
Curry leaves : 6 to 8 leaves.

Method :

1. Wash and remove gongura leaves from its sticks. Cut into small or put as it is in a pressure cooker.
2. Wash green chilly slit and put it with gongura leaves.

3. Wash ginger and scrape out the outer layer and grate it . Add it to gongura leaves.
4. Wash moong dal and add it to leaves.
5. Add 1/2 cup of water and little turmeric powder.
6. Wash bottle gourd and remove the outer layed of 1/2 bottle gourd. Cut it into small and put it with gongura leaves in pressure cooker.
7. Close the lid of pressure cooker and cook for 5 to 6 minutes. Leave it for cooling.

8. Keep a pan and put cooked mixture of gongura leaves, moong dal, grated ginger, slit green chilly.
9. Add required salt and a glass of water. Let it cook for 2 to 3 minutes.
10. Now keep a pan on the fire and heat. Add oil. mustard seeds, and jeera. Add crushed pepper pods.
11. Add ingh and curry leaves once the mustard seeds splutter. Add this to cooked dal .
12. Shift the ready Bottle Gourd - Gongura Dal to a serving dish and serve.

Note :

You can use toor dal instead of moong dal. Moong dal is packed with nutritious value.
Adding more chilly is optional. We like mild spice taste and do not use much spicy.
Adding more ghee is optional.
Time : 20 minutes.
Serves : 2 to 3.

Apple Kesari baat / ಕೇಸರಿಬಾತ್

Apple Kesaribaat is a sweet dish and it can be prepared quickly and it is very easy too.

Kesari baat, sheera the names are very familiar because Uppittu - Kesari baath go hand in hand.

Even in the hotel it is known as khara baath for Uppittu and Kesari baath is the sweet combination for Uppittu /Upma.

As the name mentioned this Kesari baat has apple in it. It also has rose petals which are grown from our pot garden. We have a pink rose plant in a pot and it does bloom flowers. I use these flowers in preparing the other sweets also.

Rose petals adds to the taste and it gives out the aroma of divinity. I have prepared this Apple Kesari baat for evening snack on last Saturday.. We had some bread bajji/pakoda with this Apple Kesari baat and kesari baat tasted heavenly.

I just spread the kesari baat in a tray and cut into pieces later. 

Let us see the recipe now : 

Ingredients :

Rava/ Rave /Sooji /Semolina : 1 1/2  Cup

Sugar : 1 1/2 Cup

Cardamom : 4 to 5 Pods

Natural Rose Petals : 10 to  15. (2 flowers)

Apple : 1 Medium sized

Ghee : 3/4 Cup

Cashews and Raisins : 2 to 3 Tbs

Boiling Water : 2 1/2  to 3 Cups

Method :

1. Powder Cardamom and keep it aside.

2. Grate apple and keep it aside with Rose flower petals. Keep 3 Cups of water to boil.

3. Keep a pan on the fire and heat. Add 3 to 4 tbs of ghee and fry cashews and raisins.

4. Add Rava/Semolina and fry till the raw smell goes off. Fry on low flame.

5. Add boiling water and mix it slowly till it turns thick and cooks soft.

6. Add sugar and mix it slowly. It turns as liquid and continue stirring.

7. Add grated apple and rose petals.

8. Slowly mix all the ingredients nicely till it turns back to thick.

9. Now add remaining ghee and powdered cardamom.

10. Stir slowly and shift the ready Apple Kesari baath to a tray or bowl. Spread Kesari Baat evenly

and cut it later once it is cooled or serve as you like.

Note :

You can reduce the ghee quantity. (Optional).

Remember that you should fry  rava on low flame, so that rava does not get burnt. Adding more sugar is optional. 

Time : 20 Minutes.

Serves : 5 to 6 (According to the quantity you serve).

Jack fruit - Jaggery Kesari

Jack fruit is a seasonal fruit and we do make use of it and prepare varieties of Jack fruit dishes.
Here is a Jack fruit - Jaggery Kesari Baath and I am sure every one should love to have it.

Straight to the recipe since we all know about kesari baath, done using rava, sugar, ghee and cardamom.
Here I have used Medium size rava, instead of sugar I have used organic jaggery and jack fruit is added to the Kesari just like pineapple.
Try and enjoy and is not too late because jack fruits are still available in the market every where.
Let us see the recipe now :

Things needed :

Rave/Rava /Semolina  : Medium sized : 1 Cup
Jaggery : 3/4 Cup
Jack fruits : 10 to 12 fruits
Ghee : 1/2 Cup or little more ( I am fond of ghee).
Cardamom : 4 to 5 Pods
Cashews and Raisins : 1 Handful
Boiling water : 2 Cups
Saffron flakes : 4 to 5 rakes

Method :

1.  Powder cardamom and cut jack fruits into small.
2. Keep water for boiling.
3. Keep a pan on the fire and heat. Add 2 tbs of  ghee and fry raisins and cashews till they turn golden brown.

4. Add rava and fry nicely till the husky smell disappear. Add jack fruit pieces and mix it slowly.

5. Add boiling water to it. Mix it well and stir it turns thick.

6. Add jaggery and stir slowly and let the mixture get thick. Add little ghee and saffron rakes.

 7. Add powdered cardamom and mix it well. Add remaining ghee and mix it well.

 8. Shift the done Jack Fruit - Jaggery Kesari to a serving bowl and serve.

 Note : 

Cut jack fruits into very small pieces so that it cooks faster and soft. Adding more ghee is optional.
I have used organic juicy jaggery. You can powder jaggery if you are using normal jaggery which is available in the market.
Time : 30 Minutes.
Serves : 4 to 5.

Carrot Holige

Holige / Sweet Chapati /Poli / Pooran Poli is a sweet dish normally done during festival, feast and marriage functions. There are many types of holige and here is Carrot Holige, done with carrot gratings and jaggery stuffed inside. The outer layer is with wheat flour and maida mix.

Carrot Holige / Pooran Poli is easy to do and yummy to eat. It fits all age group and festival will be full of colours too.
Let us see the recipe

Things needed : 

To Stuff : We call it as Hoorana or Hoorna 

Carrots : 2 to 3
Jaggery :  2 Cups. /Powdered
Rava /Semolina : 1 Cup
Salt : A pinch

To Outer layer/ We call it as Kanaka 

Wheat flour : 1 1/2 Cups
Maida : 1/2 Cup
Salt : A pinch
Turmeric Powder : A little
Oil :  3 to 4 Tablespoons

Method :

1. In a big bowl add,  wheat flour, maida, salt and turmeric powder. Mix it nicely and add required water. Prepare the dove. The texture should be soft.

2. Add 2 to 3 tablespoons of oil on the top and cover it. Leave the dough to rest for 1 hour.

3. Keep a big pan on the fire and put jaggery. Add 1/2 Cup of water and let jaggery melt completely.

4. Sieve the jaggery with siever and keep the clean jaggery aside.

5. Wash and grate carrots. Powder  6 to 8 cardamom and keep it aside.

6. Keep a pan on the fire and put cleaned jaggery. Let it get slightly thick.
7. Add grated carrots and mix it nicely. Add rava / semolina and mix it well. It starts to turn thick.

8. Add powdered cardamom. Put off the fire and shift the hoorana to a bowl. Let it cool.

9. Kneed the dough nicely and divide them in to small portions.

10. Take a small portion of the dough and spread a little by on your palm.
11. Now stuff 1 tablespoon of sweet carrot mixture and close the dough nicely bringing all the edge at the center.

12. Put little wheat flour in a big plate/bowl.
13. Now take stuffed dough and dip in dry flour and roll it slowly and make holige /round shape.

14. Keep tava on the fire and heat. Put holige on the tava and cook on both sides.

15. Holige is ready to serve.  Put ghee on the top just before serving.

16. Eating hot holige is such fun.

 Note :

The holige dough should be soft. Put oil at the end and then let it rest. Kneed the dough well. Do not put weight on roller while rolling holige. No need to use oil while rolling. Dip in dry flour and then roll it. Use of oil while preparing is optional. I have not used it.
Time : Mixing 10 Minutes + resting dough 1 hour + preparing 40 Minutes. 
Serves : 12 to 15 Holige can be prepared.