“Balushahi” is a traditional Indian cuisine. It’s an Indian buttermilk donuts. Deep fried on a low heat and soaked in a sugar syrup gives balushahi a beautiful glazed texture. People in India used to make this in the festivals.
Let’s see the step by step recipe:
- Cuisine: Indian
- Course: Dessert
- Yield: 12 Balushahi
INGREDIENTS (1 cup = 230 ml)
- 1 ½ cup all-purpose flour / maida
- 1/4 teaspoon baking soda
- 4 tablespoon ghee / clarified butter
- 6 tablespoon yogurt whisked
- Ghee / oil for frying
- 7-8 Pistachios chopped for garnishing
For Sugar Syrup:
- 2 cup sugar
- 1 cup water
- Saffron (optional)
- Cardamom powder (optional)
- In a bowl add 1½ cup all-purpose flour, baking soda, ghee / clarified butter.
- Mix the mixture with your fingertips until crumble mixture forms.
- Then add whisked yogurt and mix gently and make a soft dough. Do not knead the dough.
- Cover with damp cloth and allow to rest for 30 minutes.
- Meanwhile make a sugar syrup
- For 2 cup sugar add 1 cup water. Boil it on high heat approximately 10 minutes. Stir occasionally. Continue to boil until it gets one string consistency. Then turn off the heat.
- After dough has rested slightly knead it. Pinch a lemon size of dough and make a smooth ball. Make a slight dent in the centre of the ball with a finger.
- Heat the ghee until become medium hot. Slide the prepared balls into a pan 3-4 at a time. Deep fry on low flame until it becomes golden brown all the way through.
- Drain on absorbent paper. Set aside to cool.
- When syrup will be warm then soak the cooled balushahi in sugar syrup for 2-3 minutes. Remove from syrup and put it on the plate.
- Garnish with chopped pistachios.
Today I am sharing very simple but delicious dish “Dal Tadka”. It’s a Punjabi cuisine in India and can be prepared by so many ways. Dal Tadka is the easiest option for your meal.
Dal tadka is a thick curry prepared by using toor dal or by combining other lentils. Pretty simple to make. Cook the dal in pressure cooker or in saucepan until soft. Mix with spices. And tempering with mustard seeds, cumin seeds, asafetida, red chillies and fenugreek seeds for greater taste.
Recipe in detail:
Ingredients: (1 cup = 250 ml)
- 1 cup toor dal (split pigeon pea lentil)
- 1 onion finely chopped
- 1 tomato finely chopped
- 1 inch ginger crushed
- 2 tsp garlic crushed
- 1/8 tsp fenugreek seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon coriander powder
- Fresh coriander leaves chopped
- 1 tablespoon ghee / butter
- Salt to taste
- 1 tablespoon ghee / butter
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 dash asafetida
- Curry leaves
- 4-5 red round chillies
- To make dal tadka we will need cooked toor dal. For 1 cup of toor dal add 3-4 cups of water. While cooking dal add ½ tsp turmeric powder, pinch of asafetida and fenugreek seeds. This will enhance the taste of your dal. Cook toor dal in pressure cooker till dal becomes soft. Take 4-5 whistles.
- Now heat the pan. Add 1 tbsp ghee in the pan. Add finely chopped onion. Saute well.
- When onion becomes brown then add crushed ginger garlic saute again.
- Add fenugreek seeds, turmeric powder, red chilli powder, garam masala, coriander powder. Mix it well.
- Add chopped tomato. Mix and cook for 2 min. Add salt to taste.
- Add cooked toor dal and enough water in dal. Don’t add too much water in Dal tadka. It should remain thick. Cooked for 7-8 minutes. Keep stirring after every 2 minutes. So that dal will not burn at the bottom side of the pan.
- Add fresh coriander mix it and turn off the heat. Our dal is ready. Now preparation for tempering that is “Tadka” in dal with the spices. Tempering gives the nice flavor to dal.
- For tempering heat ghee in small pan. If the oil is hot enough add mustard seeds, cumin seeds, curry leaves, asafetida and round red chillies. Let those flutters.
- Pour the tempering that is tadka on cooked dal.
- Now Dal Tadka is ready to it.
- Can be served with steamed rice.
- Lemon juice can be served with dal tadka.
- Be careful while making tempering because after adding spices in hot ghee / butter it starts fluttering.
- You can adjust the spices according to your taste.
Green moong are rich in protein. You can count moong cheela as a healthy and delicious breakfast. They are also known as Andhra’s Pesarattu Dosa, lentil pancakes or crepes.
It’s very easy and quick to make. Make a smooth batter of soaked whole moong by adding onions, coriander and other spices. Spray some oil on the pan. Spread the batter. Cook both the sides until golden brown and will be ready to eat.
It can be a quick brunch, lunch or dinner menu. For kids lunch menu add some shredded cheese on top of cheela and make a roll.
Serve with a chutney of your choice like coconut chutney or tomato chutney.
WATCH RECIPE VIDEO:
RECIPE IN DETAIL:
|4 hours soaking + 10 min
|Breakfast / lunch / dinner
- 1 cup whole green moong
- 1/4 cup chopped onion
- 2-3 garilc cloves
- 1 inch ginger
- 1/4 cup chopped coriander
- 1 small green chilli (you can use many, according to your spicy level)
- 3/4 tsp cumin seeds powder
- Salt to taste (used 1/2 tsp)
- 2 tbsp oil
- Wash the whole green moon well and soak in 1-2 cup of water for 4-6 hours.
- If you are ready to eat then start making batter. To make a batter add soaked whole green in blender along with their water. Add all the ingredients except oil. Add onion, ginger-garlic, coriander, cumin seeds powder, green chili and salt in a blender. Here I made this cheela for my kid therefore added only one small green chili. You can add more green chilies as many as you want.
- Blend until smooth batter.
- Now bring a non-stick pan to high heat. Then lower it to medium heat. Drizzle some oil. Drop 1/4 cup of batter onto the hot pan. Spread until turns into circular. Cook for 1 minute. Drop 2-3 drops of oil on the top. Flip the side and cook for another minute.
- You will see some golden brown color on both sides.
- Repeat this process for all the cheela.
- Serve with a chutney of your choice like coconut chutney or tomato chutney.
- For kids spread some shredded cheese on top of cheela and make a roll as “Cheese cheela”.
A mango lassi is very famous beverage in India. It is prepared by mixing ripe mango or mango pulp with yogurt, milk and sugar. Some lassi are sweet, some are salty and some have mint. It is basically yogurt based mango milkshake or smoothie.
- 1 cup chopped mango or 1 cup mango pulp (I used mango pulp)
- 1 cup yogurt
- 1 cup milk
- 3-4 tbsp sugar
- 1 tsp ground cardamom for garnishing
- 2 tsp almonds, chopped for garnishing
- Fresh mint leaves for garnishing
- Combine chopped mango or mango pulp, yogurt, milk and sugar into a blender. Before adding sugar check how sweet your mango is then add sugar. Then blend until smooth.
- Pour into a serving glass.
- For garnishing sprinkle some ground cardamom, put some almonds and mint leaves on top.
- Serve the lassi within 24 hours. It can be kept refrigerated for up to 24 hours.
- Instead of sugar, honey can be used in lassi.
- Ice cubes can be added to lassi.
This is very delicious, flavorful and one of the satisfying meal. Chole masala or chana masala is a north indian Panjabi cuisine of India. Chickpeas are good source of protein. Chickpeas are spiced with the gravy made from onions, tomatoes, garam masala and dry mango powder with other spices.
It can be served with Bhature (a fried leavened Indian bread), Puri (a fried unleavened Indian bread), naan (leavened, oven-baked flatbread) or Rice.
Now let’s see the north indian style recipe to make a chole masala.
- 1 cup white chickpeas
- 2 medium size tomato, paste
- 1 medium size onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/4 cup fresh coriander, chopped
- 1 tablespoon oil
- Salt to taste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon dry mango powder
- 1 teaspoon pomegranate powder
- 1/4 teaspoon kasuri methi
- Soak 1 cup of chickpeas in water for 8-10 hrs.
- Cook the soaked chickpeas in pressure cooker or in a deep pan. Cook until soft.
- Heat oil in a pan. Add cumin seeds. Add chopped onions. Saute for few minutes until the onions starts to soften.
- Add ginger garlic paste and stir until aroma evaporates.
- Then add turmeric powder, red chilli powder, coriander powder, dry mango powder, pomegranate powder, garam masala and continue to saute. If you want you can add more spices according to your taste.
- Add tomato paste. Stir for couple of minutes until color changes to brown.
- Then add cooked chickpeas, salt to taste and mix well then and 1 cup of water. Cover the pan and cook for 15 minutes on low heat.
- Now to enhance the taste add kasuri methi and chopped coriander and simmer for 2 minutes. Turn off the heat.
- Transfer chole masala into a bowl and serve with bhature, puri, phulaka, naan or rice with onion slices or salad.
A smoothie is the mixture of fresh and raw fruits or vegetables, which are blended together until smooth. It can be prepared by adding other ingredients such as ice cubes, dairy products like yogurt, milk, etc. or sweeteners.
In India “Lassi” is a smoothie which is made from some natural flavors of fruits, yogurt, crushed ice and sometimes sugar. With refer to this in the recipe I have used yogurt to make a smoothie.
Now let’s see the recipe.
- 2 large bananas, peeled and cut into chunks
- 1 cup fresh pineapple, cut into chunks
- 2 small oranges, peeled, take out the seeds from orange
- 1 cup non-fat yogurt
- 4-6 ice cubes
- Add all the raw fruits and ice cubes into the blender. Blend until smooth.
- Then add yogurt and blend again until smooth and thick. If your blender has difficulty in blending this thick mixture then add some cold water in it.
- Serve immediately.
It’s very healthy soup. Most of the people does not like only spinach soup. So that I have added mixed vegetables with spinach to enhance the taste and nutritious value. You can add your favourite vegetables. This soup is very good for kids in cough and fever and for daily quick meal.
- 1 cup fresh spinach leaves
- 4 baby carrots
- 1 small tomato
- 1/4 cup onion- chopped
- 1/4 cup fresh coriander chopped
- 1/4 teaspoon of pepper power
- 1/4 teaspoon ginger garlic paste
- 1/4 teaspoon cumin seeds powder
- 1/2 teaspoon olive oil
- 1 cup water
- Salt to taste
- First boil carrots and tomato for 10 minutes. Put it aside to cool down. Chop the carrot and mash the tomato. Now vegetables are ready.
- Heat oil in a pan. Add chopped onions. Stir it. Immediately add ginger garlic paste. If onion becomes translucent add spinach, coriander and some water enough to boil. Boil it -for 5 minutes. Let it cool down. Now spinach mixture is ready.
- Now in the grinder add vegetables and spinach mixture together. Add enough water to grind.
- After grinding put all the mixture in the pan add remaining water boil it. Add pepper powder, cumin seed powder and salt to taste.
- Server fresh and warm.