Author: Shoba

I am an analyst by day, star gazer by night, food blogger, fitness , travel and saree enthusiast in between. I am a die hard foodie and started documenting my learning based on feedback from friends and family. Hope you enjoy my blog and leave comments and feedback.
Side Dishes for Rotis/Dosas/ Naan.

Channa Masala (Garbanzo beans simmered in an aromatic tomato gravy redolent with spices)

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Channa Masala.

Every home has their own way  of making Channa Masala  and there are so many different recipes for this favorite item out there! My special thoughts of this dish, are always when combined with Batura. TH always loves Channa Batura, steaming hot with a side of Channa Masala, doled up with sliced raw onions and a dash of lemon. I have at least 3 versions of this dish, but I can never really be satisfied. This gravy was inspired by Aipi`s Rajma Masala . I tweaked it around a little bit here and there and was very happy with the results. Somewhere along the line, as I was shooting this pic, I got tickled with the aromas wafting,  and was in danger of scooping a spoonful then and there but reasoning prevailed!!!

INGREDIENTS:

2 Cups of White Channa cooked for 1 whistle in the pressure cooker.

1 Onion Chopped.

1 Cup Tomato Puree or 2 Large Hierloom Tomatoes.

11/2 Tsp Red Chilli Powder.

2 Tsp Dhania Powder.

2 Tsp Ginger Garlic Paste.

1/2 Tsp Turmeric.

1 Tsp Garam Masala Powder.

2 Tsp Kasuri Methi.

1 Tsp Amchur.

2 Bay Leaves.

1 Tsp Cumin Seeds.

Hing.

Salt.

1 Tsp Butter.

PREPARATION:

  • Add 1 tsp of ghee in to a kadai and season with cumin seeds, bay leaves a pinch of asfoetida.  Stir in the chopped onions and allow to saute for a few minutes.
  • Add a pinch of turmeric and then pour out the measured quantity of tomato puree. You could use real tomatoes, but I prefer the tang in tomato purees as well as the colour.
  • Stir in the red chilli powder and ginger garlic paste and allow it to incorporate well n the gravy. Now add 1/2 a cup of water and stir and cook on cover. Allow occasional stirring and wait until the oil seperates from the onion mixture.
  • Dole out the measured spoonful of Dhania Powder (Corriander Powder) and Amchur (Mango Powder) and stir it for a few minutes allowing the raw smell of the spice powders to get cooked in the gravy.
  • Now add the cooked garbanzo beans (White Kabuli Channa) , 2  cups of water, the required salt and let it come to a boil. At this point add the garam masala, kasoori methi and a blob of butter and when you see the gravy coming together, switch off the flame and garnish with chopped cilantro.
  • Keep covered to allow all the flavours to mingle with each other and to be served strictly with sliced raw onions and a dash of lemon!!
  • Excellent accompaniment with batura, Pooris or Paranthas!

 

Nothing like a bowl of Channa Masala with piping hot Puris!!!
Cakes / Pastries / Cookies/ Bread/Muffins.

Moist Mahogany Chocolate Cake with Chocolate Buttercream Frosting – Celebrating Team India`s win!!!

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Moist Mahogany Chocolate Cake with Chocolate Buttercream Frosting.

This weekend has been resplendent with celebrations for the wonderful win by our own Men In Blue – The elusive World Cup which has come back home after 28 years!!!! This  has been a well deserved  victory for the Indian Team and one cannot describe in words the elation that was running through every Indian who was part of this cricket craze over the last 6 weeks. One could not help but get sucked in the vortex of this celebration…It almost feels as if every one of us have worked hard and won it along with the Team Blue! This called for a special celebration along with the fact that this post co-incides with my 250`th…Yes I have come a long way…I am a regular at Ria` s wonderful website and I am amazed at the way she presents a very complicated baking dish with elan. It almost seems as if baking was in her blood! I loved this particular post of hers and was convinced this one was fit for the occasion!

INGREDIENTS:

Dry Ingredients:

1 1/3 Cup All Purpose Flour.

2 Tbsp Unsweetened Cocoa Powder.

1 Tsp Baking Soda.

1 Tsp Salt.

1 1/4 Cup Powdered Sugar.

2 Tsp Folgers Instant Coffee Powder.( If its a brand like Bru tone down the coffee a bit as its very high in chicory content and slightly bitter)

Wet Ingredients:

2 Organic Eggs at room temperature.

3/4  Stick of Unsalted butter at room temperature. (Roughly 75 gms).

1 Tsp Vanilla Essence.

1/2 Cup Boiling Water.

1/2 Tsp Vinegar ( I ran out so never used it).

PREPARATION:

  • Preheat the oven to 350 F/180 C and grease a 9 inch cake pan with some butter. Set aside.
  • Dissolve instant coffee powder to the boiling water and mix it well. Add the cocoa powder mix again and set aside.
  • Measure out the all purpose flour and add baking soda and salt , sieve and set aside.
  • In the mixing bowl add the butter which is at room temperature and using the whisk attachment, cream it well until light and white.
  • Now add the powdered sugar and beat well until light and fluffy.
  • Add the eggs one by one and beat again until well combined.
  • Incorporate the vinegar and the vanilla essence (Please look for ones that dont have any alcohol content) and mix it well.
  • Now add the flour and the coffee-cocoa mixture alternatively , little by little combining it at low speeds in the stand mixer.

 

Cake Batter
  • At the end, you will see glossy cake batter which is well mixed and is very fragrant.
  • Pour in to prepared tin, smoothen and bake until a toothpick inserted comes out clean.
  • Various ovens function differently based on capacity, size and wattage. Mine took approximately 32 minutes.
  • Gently ease out of the baking pan and allow to cool before frosting it.

EASY CHOCOLATE FROSTING:

INGREDIENTS:

1/3 Cup Butter softened and at room temperature.

1 cup Icing Sugar.

2 Tbsp Cocoa Powder.

2 Tsp Milk.

1 Tsp Vanilla Essence.

PREPARATION:

  • To your mixing bowl add butter and beat well until its soft and white. Now add icicing sugar, cocoa powder dissolved in milk, and the vanilla essence and beat well until its creamy and of a spreading consistency.
  • Using a spreader, frost the cake with the icing.
  • I piped little circles on the top and added a little hershey chocolate drop on the top!
  • Decorate with chocolate shavings.

Pickles & Thokku.

Quick Pickle with Granny Smith Apples – Spicy & Tart !!!

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Apple Pickle.

Mangoes are all time love for me and my sisters. Summers are never fun or complete without having juicy ripe mangoes, and  a book to read, lazing beneath the trees, on cool breezy summer afternoons. Summers have always brought back memories of mangoes, both ripe and raw – specially for making pickles and storing them in jars, for the entire year`s supply. I love making Mangaa Curry with raw mangoes  that we get from the stores. Sometimes a nice snack, for movie time would be Yummy Mango Slices sprinkled with Niceness! When we got a bunch of granny smith apples, my first option was to make a pie. When the going gets tough, then I realise its time to shift gears and change plans so I decided to make a quick pickle with the tart apples. They  have little sweetness in them and are very tart, so they make a perfect pickle to enjoy with Gujarathi Khichdi or Yoghurt Rice.

INGREDIENTS:

1 Fresh Granny Smith Apple.

1 tsp Salt.

1/8 Tsp  of Hing.

1 Tsp Heaped Red Chilli Powder.

1/4 Tsp Turmeric.

Seasoning:

Oil, Mustard seeds, curry leaves.

PREPARATION:

  • Remove the core from the apples and cut them in to fine pieces and transfer to a glass container.
  • Add salt, turmeric, hing and red chilli powder to the apple slices.
  • Heat a spoon of oil in a seasoning kadai.
  • Add mustard seeds and when it pops and little hing and curry leaves.
  • Drop this seasoning on to the spiced apple slices and mix well.
  • Enjoy this delicious pickle with yoghurt rice.

 

 

Easy LunchBox Series. · Snacks & Tiffin Items

Stuffed Bread Rolls – Quick Fix Lunch Box for Kids!

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Stuffed Breaad Rolls.

Quick fix snacks and lunch options have always been welcome everywhere and my home is no exception. A quick scan of the refrigerator and pantry is almost always the basis for deciding a side dish, a snack or sometimes even lunch options for the kids!  Every time I make a filling for a “roti” it doubles up as a stuffing in a bread or a kati roll. Sprucing up a “filling” with some spice powders almost always makes it for me. A dash of pav bhaaji masala or amchur transforms the original subzi on to a totally new avatar. This is one such idea that was borne out of a lazy monday morning and an idea in the back of my head, from whatever I could remember reading in an old Indian magazine. Its pretty much “do-your-own-thing-from-whats-in-the-pantry”  kind of a filling and it promises to be quick and easy and innovative!!!

 

INGREDIENTS:

4 Slices of Regular White Bread / Whole Wheat Bread.

1 Boiled Potatoe mashed.

Sweet Tamarind Chutney ( Use Ketchup if not available)

2 Slices of American Cheese. (Optionally use  Shredded Paneer / Cheddar Cheese ).

Pinch of salt.

Pinch of Punjabi Chaat Masala.

Cilantro to garnish.

PREPARATION:

  • Add a dash of oil in a kadai and drizzle some jeera. Immediately add the mashed alu and allow to mix well.
  • Smoosh the mix using the back of your ladle to get a smooth mixture. Now add a little salt, chaat masala and garnish with chopped cilantro. Set aside.
  • Slice out the corners from your bread slices and set them aside.
  • With the help of your rolling pin, flatten out each slice , making them stretched, soft and pliable. Sprinkle 2-3 drops of water to help if the bread is not fresh.
  • Now arrange them neatly one after the other.
  • Smear a spoon of sweet tamarind chutney on each of them to serve as a sticky base. I always have them stashed in my refrigerator for a quick dollop.
  • Use tomato ketchup if you run out of the sweet chutney.

  • Dabble the prepared alu stuffing on to the bread slices.
  • Add a lettuce leaf, and then the sliced / shredded cheese on top.
  • Slowly fold it so one edge is over the other and seal.
  • Place a tava on the stove and grease it with butter/ghee.

 

Stuffed Bread Rolls ready for getting shallow fried!
  • Saute the bread rolls on all sides until they turn a lovely golden brown.
  • Remove and serve warm with Sweet Chutney and lettuce garnish.

Chutneys / Thogayals & Podis.

Chettinad Onion Tomato Thokku – 5 Ingredients – 5 Steps!

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Chettinad Onion Tomato Thokku

Its always a pleasure to cook with tomatoes as I love its versatility. From pasta sauces, to salsas, to pickles, to rasams,  and a strong base for so many gravies, tomatoes are a wonderful fruit. Rich in “Lycopene” there are loads of research linking Lycopene to anti cancer properties. This carotenoid found in tomatoes (and everything made from them) has been extensively studied for its antioxidant and cancer-preventing properties. The antioxidant function of lycopene-its ability to help protect cells and other structures in the body from oxygen damage-has been linked in human research to the protection of DNA. Rich in anti-oxidant properties and good for your heart and an excellent anti-inflammatory properties.

This amazing onion tomato thokku was borne out an accident in my kitchen!!! Instead of adding “Rasam Powder” to my rasam which was in one stove, I added it to the kadai roasting onions and tomatoes for my chutney. The result was super yum and terrific!!!

INGREDIENTS:

1 Onion chopped.

3 Medium Tomatoes diced.

4 Dry Red Chillies.

5-6 Curry Leaves.

Salt.

1 Tsp Rasam Powder.

Seasoning:

Mustard Seeds, Broken Urad Dhal Seeds, Curry Leaves.

PREPARATION:

  • Heat oil in a kadai and when ready, add red chillies, curry leaves and the onions.
  • Saute well and then add the diced tomatoes and the 1  tsp of your favourite rasam powder  and cook until mushy.
  • Cool and grind the above ingredients in a mixer , adding required salt . Use little or no water. Set aside.
  • In the same kadai add seasoning ingredients – Mustard seeds, Broken Urad Dhal seeds and curry leaves and add the ground paste.
  • Saute until the oil seperates from the thokku and store in a glass jar. Use as chutney or pickle whichever suits you best!

Serves as an excellent side for Plain Dosa, Oats Idlis, Cracked Wheat Khichdi, Adai or even delicious curd rice. Give me thick curd rice and this pickle any day!

 

Dosa with Chettinad Onion Tomato Thokku

HINTS:

  • The ground paste itself serves as a quick chutney as its already made with roasted ingredients. Sauteing it in the oil again simply pulls out all the moisture and gives it a longer shelf life.
  • Alternatively add a handful of chopped corriander for an even better taste completely different from what you get here. But you know me, I love my tomatoes any day!
  • Similarly add  a bunch of diced mint leaves for a totally new avatar of this chutney.
Naivedhyams/ Festival Offerings. · Sweets

Badam Halwa (Dense Confection made with almonds sugar and saffron)

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A high-fat food that’s good for your health? That’s not an oxymoron, its almonds. Almonds are high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease. In addition to their cholesterol-lowering effects, almonds’ ability to reduce heart disease risk may also be partly due to the antioxidant action of the vitamin E found in the almonds, as well as to the LDL-lowering effect of almonds’ monounsaturated fats. (LDL is the form of cholesterol that has been linked to atherosclerosis and heart disease). There is a constant need to increase the “protien” content in a vegetarian`s diet as it does NOT include chicken or fish. Well,  Almonds are concentrated in protein. A quarter-cup contains 7.62 grams-more protein than is provided by the typical egg, which contains 5.54 grams. Now how cool is that?  Munch an almond the next time you feel hungry and crave for fried snack and watch your waistline plummet.

Badam Halwa has been the most favourite sweet that we make during festivals like Deepavali. Amma makes it every year around and I love the way she makes it in the shape of little diamonds that are a little harder than my version. I love the Badam Halwa from Sree Krishna Sweets, redolent in a coral- tangerine color  with the  addition of delicate saffron strands, in a smooth scoopable consistency.  There are many interesting anecdotes with Sree krishna sweets, but that we shall keep for another day!!

INGREDIENTS

1 Cup Badam.

1 Cup Sugar.

Saffron

Water to dissolve sugar.

1/2 Cup Milk.

Vanilla Essence.

1/4 Cup Ghee.

two drops rose essence.

PREPARATION:

  • Soak a pinch of saffron strands in warm milk for a couple minutes.
  • Take a wide mouthed pan and add 3 cups of water and allow to boil.
  • Measure out one cup of almonds and add to the water. After 5-7 minutes switch off the flame and keep covered.
  • When sufficiently cooled, peel  out the almonds and puree to a smooth paste with the milk. Add the milk slowly and not at one go.
  • Use a heavy bottomed pan for making the halwa.
  • Measure out the required sugar and add just enough water to cover it and set on the stove.
  • When the sugar has just melted, add the ground almond paste, saffron with the milk it was soaked in,  and incorporate the ingredients well.
  • Maintain  the flame on medium low with an eye on the halwa. This one requires constant attention.
  • After a good ten minutes or so, keep adding a spoon of ghee now and then and allow it to get absorbed by the halwa.
  • It might splutter now and then, but stirring the halwa, immediately brings this down.
  • When you start seeing the halwa leaving the edges, switch off the heat.
  • I had it to a scooping halwa consistency for one night and the next day it had considerably solidified to a beautiful creamy pliable texture.
  • I immediately used my cookie shapers and made them in to tiny little discs and decorated the little discs with delicate saffron strands.

Side Dishes for Rotis/Dosas/ Naan.

Leftover Sour Curds? Use them in Alu Capsicum Masala.

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Alu Capsicum Masala.

Sour Curds are not a very common phenomenon in our household as we all love our curds…Nevertheless, we do have old leftover curds sometimes, which prompts me to immediately try options like Rava Ildis,  Oats Idlis, Morkali, Mango Morkuzhambu or this Alu Capsicum Masala. This recipe calls for just about 3/4 of a cup so if you have loads more leftover then Morkali (Post follows) should be the best option!!!  The soul of this side dish is the sour curds and the spices that go in to it, for the marinade. Without further babble, on to the recipe…

INGREDIENTS:

1 Tsp Jeera.

1-2  Bell Peppers.

3 Medium Potatoes boiled and cubed.

Handful of green peas.

1 1/2 cup Tomato Puree.

2 Tbsp Kasoori Methi Leaves.

1/2 Tsp Red Chilli Powder.

Pinch of Turmeric.

Salt.

Pinch of sugar.

Chopped Cilantro to garnish.

For the Marinade:

3/4 Cup Sour Curds.

1 Tsp Red Chilli Powder.

1 Tsp Kitchen King Masala Powder.

1/2 Tsp Methi Powder.

1/4 Cup  chopped mint leaves.

1/4 Cup chopped cilantro.

PREPARATION:

  • Take all the ingredients under “MARINADE” in a bowl. Mix them together well and add the boiled and cubed potatoes to this. Allow to sit for a couple minutes until they are ready to be added to the kadai.

Veggies in the curd marinade.
  • In a kadai add a spoon of oil and allow the jeera to splutter. Now add the chopped bell peppers and peas and allow to saute for a few minutes.
  • Add the tomato puree to the kadai and mix in well. Keep the flame under medium low as the puree would splutter out of the kadai as it cooks.
  • Add turmeric, red chilli powder, salt, sugar and mix in well. Allow the tomato puree to cook in a little.
  • Then add the potatoes marinated in the spicy curd. This would make the resulting gravy very rich and creamy.
  • Keep the flame under low as we do not want the curds to disintergrate.
  • Add a small blob of butter and allow it to slowly melt in to the gravy.
  • When you slowly start seeing the butter coming out of the gravy, add the dried kasoori methi and give it a couple more minutes to cook.

  • When you see the oil seperating, its time to switch off the flame.
  • Garnish with chopped cilantro and serve hot with Avocado Parathas or Peas Pulav.
Chutneys / Thogayals & Podis.

Idli Molagaipodi – Gun Powder for Idli & Dosa.

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MolagaiPodi

Any south indian meal is never complete without the fluffy Idlis and the spicy powder accompaniment – MolagaiPodi. As litle kids, whenever Maduraiamma used to give us dosas or idlis, the most favoured side would be the MolagaiPodi. Doused with nutty sesame oil which is well mixed in, nothing can ever beat this taste. Many times I would go for seconds of the podi rather than the idlis itself! This powder is not ground completely smoothly, but has a coarse grainy texture to it. with bits and pieces of the ingredients showing up here and there., which imparts an unusual taste to it. I always make a batch ahead of time and store it in an air-tight container for keeps!

INGREDIENTS:

1/2 Cup + A a handful of  Bengal Gram.

1/2 Cup Urad Dhal.

15-18 Dry Red Chillies.

3/4 of 1/4 Cup of White Sesame Seeds.

1 Tsp Salt.

Hing.

3-4 Curry Leaves.

PREPARATION:

  • In a kadai add a little oil and roast the bengal gram on medium low flame until it turns a darker shade and you find the aroma of roasted dhal. Set aside in a dry mixer jar.
  • In the same kadai roast the urad dhal and the red chillies separately. Take care to see that the roasting is uniform and yet does not burn. Keep the flame low.
  • Add the urad dhal and the red chillies also to the mixer jar.
  • Finally roast the white sesame seeds and when its almost getting done, add the curry leaves and hing and salt.
  • Immediately transfer to the mixer jar.
  • Allow a couple minutes to cool and pulse to a near smooth powder.
  • Store in an air tight container and enjoy Molagaipodi with gingely oil along side of Cracked Wheat &  Oats Idlis, Masala Dosa or Adai.

Idlis with Molagaipodi.
Snacks & Tiffin Items

Cracked Wheat Pidi Kozhukattais.

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Cracked Wheat Pidi Kozhukattais.

Its always an endeavor to cook with as less oil as possible, with as much fiber as possible, with as less calories as possible, with as much flavor as possible and so on and so forth. There is always a trade off here and with the mounting instances of lifestyle related diseases and  its only getting more and more difficult to make this possible. My aim is to not get too off the handle and restrict me and my family, but more to moderate the measure of any intake and yet to make it more interesting  by substituting rice with cracked wheat, oats , bulgar wheat, quinoa, cous cous etc. Here I take my traditional Pidi Kozhukkatais made with raw rice and make a healthier version of  it using cracked wheat. The results were astoundingly delicious as any dish gets masked with Hotel Sambar or Tomato Chuthey so, one never really knows!!!

INGREDIENTS:

1 1/2 Cups Cracked Wheat.

2 1/2 Cups Water.

1/3 Cup Toor dhal.

Handful Urad Dhal.

3 Green Chillies.

3 Tbsp Dry/Fresh Coconut. (Optional)

Seasoning:

Oil.

Mustard.

Cashew.

2-3 Red Chillies.

Curry Leaves.

Hing.

PREPARATION:

  • Soak the urad dhal, toor dhal and the green chillies in water for about 2-3 hours. The Urad Dhal is mostly a binding agent for bringing the kozhukattais together.
  • If the cracked wheat is a little too coarse for you, pulse it slightly. Set aside.
  • Grind the urad dhal, toor dhal and the green chillies using little water, to a smooth paste. Set aside. Measure out the fluid (apprx 1/2 cup).
  • To this ground paste add enough water to bring it to 2 1/2 cups measurement. Set aside.
  • Take your favourite kadai and splash in some oil. When hot, add the ingredients mentioned under “Seasoning” and mix away until they are lightly roasted.
  • Now bring down the flame to a medium low and add the ground paste. Take care to see that it does not catch the bottom.
  • Immediately add the measured water + paste (2 1/2 cups)  and allow it to mix in with the seasonings.
  • Now add sufficient salt and wait until the water just starts to boil.
  • Bring down the heat and slowly add the pulsed cracked wheat and the dry coconut.
  • With a whisk bring it together until its almost resembling a thick upma.
  • Switch off the flame and allow to cool for a few minutes.
  • When its a little more easy to handle, make little balls by holding them inside your palm and closing your fingers over the mass…..thats where the name comes from…”pidi”!!!

  • Grease the idli plates and place all the kozhukattais on them all ready to be steamed.
  • Keep in the pressure cooker without weight , until you get heavy steam. Then bring it down to sim for about 6-8 minutes and switch off.
  • Serve with Molagai Podi or Chettinad Thakkali Chutney.
Naivedhyams/ Festival Offerings. · Sweets

Badushah / Balushahi – Sweets for Anubhavati Second Bloggiversary!!!

Shoba37 Comments

IMG_5358

Two of my  favorite sweets are Badushah and Jangiri. Its a very strange pick as one of them is extremely sweet and dripping with syrup, whilst the other is very moderate in its use of sugar, flaky and dry. Yet I love these two contrasting sweets and enjoy them immensely. Badushah was a sweet I make almost very year for Deepavali and this time was no exception.  Today my little one wanted something sweet to go along with her savories and  today also  co-incides with the second bloggiversary of Anubhavati. I decided this was the occasion we were waiting for…Raks version inspired me last year and its a winning formula so Ive stuck to her proportions!

INGREDIENTS:

1 1/2 Cups Maida/All Purpose Flour.

3 Tbsp Butter.

3 Tbsp Hung Curd / Thick Curd.

1 Tsp Sugar.

1 Tsp Ghee.

1/2 Tsp Baking Powder.

1/4 Tsp Baking Soda.

1/4 Cup  Water.

FOR THE SYRUP:

1  Cup Sugar.

1/ 3  Cup water or just about to immerse the sugar completely.

Saffron.

A few drops of rose essence.

A few drops of  lemon juice.

Grated Coconut to garnish.

PREPARATION:

  • Start by making the dough – In a mixing bowl, add the butter at room temperature, and curd and whisk to incorporate.
  • Sieve the measured amount of All Purpose flour along with the baking soda and baking powder,
  • Add the flour and a Tsp of sugar to the mixing bowl and gently mix until you find its almost crumbly..
  • Now add the water slowly and keep kneading it with your hands until you get a soft dough.
  • Heat 1 Tsp of Ghee in a small kadai and pour over the dough. Keep covered for at least ten minutes.
Dough – Soft and pliable.
  • Meanwhile set a kadai with enough oil to fry the badushahs. Keep the flame on medium low. Do not allow to smoke.
  • Divide the dough in to small equal sized balls and roll them out smoothly without any cracks.
  • Press them flat between your palms and pinch the edges to sort of turn them in to decorative rims. They were almost looking  like little Ravioli cuties!!!

  • Optionally you could slightly flatten them between your palms and make a very small depression in the middle. I enjoyed Raks method of decorative rims so I went ahead with that. I made another batch in the traditional way too.
  • Slowly slide in the badushahs and allow them to fry in the oil. When you pop them in , they will sizzle and slide up after a couple minutes.
  • Flip them over and allow them to fry to a golden brown color on both sides.
  • If the oil is too hot or smoky, the badushahs will not cook completely….almost the same rules as in Gulab Jamuns.
  • Keep the flame on medium low and allow them to stay in and cook completely.
  • Drain them on paper napkins and then toss them in the sugar syrup until they are completely coated in them.
  • Allow a couple minutes and then remove and let them sit for some time.
  • When warm garnish with saffron strands, coconut flakes or chopped pistachios.
  • When completely cooled, enjoy flaky, sweet and yet soft badushahs!!!

HINTS:

  1. Kneading the dough plays an important part of getting soft and flaky Badushahs. Do not scrimp on the butter as this makes the dough pliable and extremely soft.
  2. Do not keep the unfried badushahs exposed for a long time before frying as this might crack them up. Cover  them with a soft towel if needed.
  3. The temperature of the oil is the most important. The badushahs need to stay in oil and cook up slowly so do not allow the oil to smoke. If this happens, bring down the heat to low and wait until right temperature is reached.