curry chicken salad

Fruity Curry Chicken Salad

Method of Preparation:

• In a large bowl combine the boiled boneless chicken pieces (200g), celery (1 stalk) , onion (1/4cup), peeled apple pieces (1/4cup), raisins (1/4cup), grapes (1/4cup),  pecans (1/2cup), pepper (1sp), curry powder (1/2sp) and mayonnaise (1/2cup). Mix all together. Serve by adding lemon juice (2sp).

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Badusha

Badusha recipe

Here is the recipe for the deliciously flaky and layered Indian sweet Badusha

Ingredients:

·           All purpose flour / Maida flour - 1 cup

·           Baking pwd                          - ½ tsp

·           Cooking soda                       - ¼ tsp

·           Butter                                  - 1 tbsp

·           Milk                                     - ¾ cup

·           Sugar                                   - ¾ cup

·           Water                                  - ¼ cup

·           Cardamom  pwd                   - a pinch

·           Rose essence                      - few drops

·           Lemon juice                          - ½ tsp

·           Oil to fry

Method:

1.      In  a mixing bowl,  add all purpose flour.

2.      Add baking pwd and cooking soda.

3.      Mix well.

4.      Add butter and combine.

5.      Add milk and knead it to fine, fluffy and soft dough.

6.      Keep it covered with a damp cloth for 30 mins.

7.      Meanwhile,  lets prepare sugar syrup.

8.      Take sugar in a bowl.

9.      Keep ½ tsp of fresh lemon juice ready.

10.    Add water, cardamom pwd, rose essence and allow to heat.

11.    Continue stirring in low flame for 2 to 3 mins.

12.    You can see it comes to one string consistency.

13.    Now turn off the flame and add ½ tsp of lemon juice.  ( this helps to avoid crystallization of sugar syrup )

14.    Keep the sugar syrup aside.

15.    Divide the dough to small lemon sized balls.

16.    Pat it flat, gently with the finger and make small dent at the centre and set aside.

17.    Heat oil in a frypan / kadai.

18.    Once the oil is hot, keep the flame in simmer.

19.    Add the badushas to the hot oil.

20.    Fry in low flame ( its very important, the flame should be in simmer only, else the outer layer will turn brown with inner dough remaining uncooked )

21.    Once it is completely cooked and turns crispy, drain from oil.

22.    Soak them in the sugar syrup.

23.    Allow them to  get soaked for 10 mins.

24.    Now remove it from the sugar syrup and arrange in a plate.

25.    Wait till the shiny texture of sugary coat dries up.

26.    Soft and flaky layered homemade Badushas ready.

27.    Garnish with chopped nuts and saffron strands ( optional )

28.    Enjoy..:)

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Saggu Biyyam Halwa

Saggu Biyyam Halwa

Method of Preparation:

• In a bowl take saggubiyyam (1cup), add 2cups water soak for 2hr.
• Take these in a vessel add 1 cup water and boil it for 5min, until it turns to transparent. To this add sugar (1cup) and cook for 5min with continuous stirring. Add ghee (1sp) and cardamom powder.

• In a pan heat ghee (1sp), fry the dry fruits (almond, kismis and cashews).
• Add the dry fruit to the prepared halva.

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Kova and Biyyam

Kova and Biyaam Payasam

Method of Preparation:

• Take milk (1/2lt) in bowl and heat for 5-10min, to this add kova (1/2cup) and sugar (1cup) boil for 5min.

• Now add cleaned and boiled rice (1.5cup). After thickening take it from the stove and transfer in to a serving bowl.
• Heat ghee (1-2sp); fry the dry fruits (cashew, badam and kismis). Add them into the payasam and serve.

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Malai bread recipe

Malai Bread

Method of Preparation:

• Keep a bowl on the stove pour milk (1/2lt) boil for 5min and add sugar (1/4 cup), cardamom powder (1/2sp) boil for 5min.
• Now to this add bread powder (2cups), milk maid (1cup), kova (1/2cup). Cook this for 5min

• Fry the dry fruits (cashew, almond and kismis) in ghee (1-2sp). Add them into the cooking milk mixture.
• Transfer the malai bread into a serving bowl and serve.

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