Balushahi

This special Mithai is dedicated to my mother.She loves it and i just wanted to a try it out before she comes to my place.When dad called me up last week and informed me about their plan to visit us(Going to be the first visit after my marriage!) i made up my mind to make this one.Now i can surprise her as my first attempt was pretty decent to look at and tastes yummy.And the next try out will be Imarti/Amriti (The fatter version of Jalebi) which is my dad's favorite :-)

Adapted from Sharmilee's Blog
Makes 10
Ingredients:
Maida-1 1/2 Cups
Butter-1/4 Cup
Curd-2 Tbsp
Baking soda-1/2 Tsp
Sugar-1 Tsp
Water-1/4 Cup
Oil-1.5 Tbsp +for deep frying
For Sugar Syrup:
Sugar-1/2 Cup
Water-3/4 cup
Saffron Strands-2 (optional)
Cardamom/Elaichi Powder-1/2 Tsp
Lemon Juice-3/4 tsp


Note:
* Use butter at room temp.
* I needed a Tbsp of water more to knead my dough
* Instead of saffron strands you can use a pinch of orange color

* Lemon  is added in order to avoid crystallization.

* There should not be any crack in the rolled out dough balls.

Method:
1.Melt the butter and pour it in a mixing bowl.Now add curd,oil,sugar and soda and mix well.

 2.This is how it should look,a creamy texture.

3.Now add maida and mix well.

 4.This is the how it should look like.

 5.Now add water and knead it well.By saying well, i mean to say a soft dough.But it should not be sticky.

6.Now roll out the dough into 10 balls and allow it to stand for some time.

 7.Meanwhile prepare the sugar syrup to a single string consistency and then add the saffron/orange color and finally the lemon.

8.Now make the swirls out of the 10 ball sized dough.You an keep it simple by simply flatten it and keeping it round.

9.Heat the oil till it reaches the correct stage.To check for the correct stage,just add a pinch of the dough.If it rises up immediately,then that is it.Perfect!!!Add 2-3 badushas in the oil and immediately switch off the gas stove.

10.Now wait till the bubbles disappear in the oil.Should look the pic below.that doesn't mean the oil has cooled down.Once you see the bubbles disappear,switch on the gas and keep it at low.Now flip the these first set of badushas and let it brown on the other side. follow the same procedure for the remaining ones.

11.Drain it on a tissue and immediately transfer to the sugar syrup.Let it stand for 2-3 mins on both sides.The sugar syrup should coat well on both sides.That is it,its ready for consumption.

A yummy delicious look....

Tri Color Pudding

I got the idea of making this pudding when i saw the leftover Jelly in the fridge.This was made the day after Valentine's Day(although late to post!).It turned out to be really yummy.I got to know this when my hubby first finished his own share and then half of mine.Strawberries can be replaced with any other fruit of your choice.

Serves-2

Ingredients:

Milk-350ml

Custard Powder-4 Tbsp

Sugar-4-5 Tbsp

Set Jelly-From half a packet

Chopped Strawberries-6-7

Full Cream-200ml

Method:

1.Prepare the custard as per the directions given on the packet.

 2.This is how it looks when cooled at room temperature.

3.Now take two glasses and make small pieces of the set jelly.

4.Pour the jelly first in the glass up to your desired height and quantity.

5.Then pour the custard and top it with cut strawberries.

6.Finally decorate it with whipped cream and a whole strawberry and keep it in fridge for 1-2 hours.

Note:

* The custard should be thick otherwise it won't set.You can add gelatin to the custard but i find it unnecessary.

*If you don't have Jelly then use crushed biscuit layer mixed with some melted butter.

Stir fry Vegetables

Stir fry veggies is tasty and healthy too.I made my healthier version by using very little extra virgin olive oil.It can be enhance by adding roasted peanuts or sesame seeds.Great as a side dish and colorful too.I didn't had yellow and red capsicum in my fridge otherwise it would have been great to look at.Regarding the issue of ajinomoto and whether to use it or not is still an issue.When I was in Master chef kitchen,Chef Kunal and Chef Ajay made us aware of it and also informed us that this particular chemical has never been allowed in Master chef Kitchen too!

Serves-2

Ingredients:

Soft baby beans-10-12 Nos whole,both ends cut

Button Mushroom(Halved)-1/2 cup

Corn Kernels-1/4 Cup

Green Capsicum(long thin strips)-1/2 Cup

Carrot(long thin strips)-1/2 Cup

Crushed garlic-6-8 cloves

Oyster Sauce-1 Tbsp

Soy Sauce-1 Tbsp

Pepper Powder-1 Tsp

EVO Oil-1 Tbsp

Salt as per taste

Method:

1.Heat enough water in a big pan.Add little salt and add the whole beans and carrots together.

2.After a minute add the rest of the vegetables and let it simmer for another one minute.Switch off the gas and immediately strain the vegetables.Put cold water to reduce further cooking of vegetables.

3.Heat a wok.It should be sizzling hot.Add oil to it and coat it all over the pan.add the crushed garlic and followed by the veggies and slightly toss it.Add the sauces,salt and pepper powder and stir fry for another one minute.(I skiped ajinomoto due to its harmful effect.I never use it and don't keep it in my kitchen at all)

                         
4.Remove from fire and serve HOT!!

Tips:

1.Cut all the ingredients into even sized pieces.

2.Keep all the ingredients handy before you start.

3.The wok should be sizzling hot.Reduce the heat only while adding the garlic to stop it from burning.After adding the veggies,again turn on the gas to MAX.

4.You must stir continuously.A long handled wooden spoon is the best option.

5.In case if the veggies are not pre-boiled,then put the denser vegetables to the wok first followed by the lighter ones.Add the leafy vegetables like Pak Choi,spring onions and sprouts at last.