“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’s recipe is for chocolate lovers “Chocolate cupcake”. Vanilla frosting gives more classic and simple taste. This recipe is so simple. You don’t need a mixer to make a batter or frosting.
This cupcakes are moist, spongy and eggl-ess. The reason behind the moist cupcakes is an oil. And the thin batter makes it spongier.
Now let’s see the recipe in detail.
- 1/2 cup all purpose
- 1/3 cup sugar
- 1/8 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 3 tbsp vegetable oil
- 2 tbsp milk
- 3-4 tbsp water
- Salt to taste
- 2 tbsp unsalted butter
- 1/2 powdered sugar
- 1/4 tsp vanilla extract
- 1/4 tsp milk
- Pinch of salt
To make cupcake:
- Preheat oven to 350 F
- Line a muffin tin with 4 cupcake wrappers. Set aside.
- In a bowl whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a mixture add vegetable oil, milk and 2 tablespoon of hot water. And whisk together until completely smooth.
- If batter is thick then add one more tablespoon of hot water. Mix it. Here we need thin batter for spongy cupcakes. Do not overmix.
- Fill the cupcake wrappers halfway full with batter.
- Bake at 350 F for 14-16 minutes.
- Let it cool completely before frosting.
Vanilla frosting :
- In a bowl take unsalted butter. Make it smooth with a fork.
- Add powdered sugar and mix until it becomes creamy.
- Mix with vanilla extract, milk and salt.
- Add more milk if you want to make it thinner.
- Apply frosting on top of the cupcakes.
- Leftover cupcakes can be keep in refrigerator up to 4-5 days.
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”.
WATCH VIDEO: Ripe papaya and avocado salad
Papaya is a seasonal fruit in India. People are used to eat ripe papaya as a fruit. In India you will found it as a street food – Ripe Papaya Chat.
This salad is the combination of ripe papaya, creamy avocado, juicy tomatoes, and your favourite green and dressed with tangy pink salt and lemon juice, pepper powder and crunchy peanuts. This ripe papaya salad is another delicious way to include papaya in your meal.
Whenever ripe papaya is available, this quick and healthy salad is often on my dinner table.
- 1/2 cup diced ripe papaya
- 1/4 cup diced avocado
- 1/4 cup tomato slices
- 1/4 cup chopped lettuce
- 4-5 baby carrots, chopped
- 8-10 fresh leaves of baby spinach
- 3/4 tsp Pepper powder
- 2 tsp lemon juice
- 1/4 tsp pink salt
- 2 tbsp roasted peanuts (optional)
- 1 tbsp extra virgin olive oil
- Add papaya, avocado, tomato slices, lettuce, carrots and baby spinach in a big plate or bowl.
- Dressed with pepper powder, lemon juice, and pink salt.
- Drizzle some extra virgin olive oil.
- Add some roasted peanuts.
- Toss all the ingredients with fork.
- Serve immediately.
Today I am sharing a healthy recipe with you – banana pancakes. I am not that much crazy about banana but my kid is. Instead of making plain pancakes I have added some mashed banana. My kid loved that!!
These pancakes are actually very simple to make. A pancake is a flat cake, often thin and round. I have used just our everyday ingredients whole wheat flour, mashed banana, eggs, milk and yogurt. Flavored with cinnamon and lightly sweetened with brown sugar.
This is a good, morning breakfast not only for kids but everybody can enjoy it.
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 large ripe banana (about 1/2 cup)
- 1 large egg
- 1/4 cup plain yogurt
- 2 tbsp brown sugar
- 1 cup milk
- 2 tbsp vegetable oil / butter (I used vegetable oil)
- 1 teaspoon vanilla extract (optional)
- Mix the flour, baking powder, salt and ground cinnamon together in a bowl. Set aside.
- In a separate bowl mashed banana using dinner fork Continue mashing until no lumps remain; a few small lumps are OK.
- Then add an egg and whisk together. Whisk in yogurt, milk and brown sugar until combined. If using vanilla extract add in it. In this pancake I did not used vanilla extract but if you want you can add.
- Make a well in the dry flour mixture and pour the wet banana mixture in. Stir gently until just combined.
- Heat a non-stick pan over medium heat. Coat with oil. Once pan becomes very hot, drop 1/4 cup of batter onto the hot pan.
- Cook about 1 minute until the edges look dry and bubbles begin to form on the center or sides. Lift a corner and check if bottom looks brown and golden then flip the pancake using spatula.
- Cook on the other side about 1 to 2 minutes, until the other side is also golden-brown. Coat pan with oil for each pancake.
- Serve immediately with maple syrup, honey or jam.
- These pancakes are tastes best right after they are made and eaten warm. Leftover pancakes can be keep in the fridge for fey days. Before serving make it warm in the microwave about 30 seconds. The taste will not remain same as delicious as when they’re fresh but makes a nice snack.
- Video for recipe : Banana pancakes
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.