Ingredients
Maida : 1 cup
Ghee : 1 tbsp
Yogurt : 1 tbsp
Salt : a pinch
Baking soda : a pinch
Sugar : 1 cup
Water : 1/4 cup
Oil
Method
Sieve maida,salt,baking soda togather.
Add ghee and mix well.
Add yogurt,little water and knead into a soft dough.
Keep the dough aside for 1/2 an hour.
Divide the dough into 8 to 10 equal portions and shape into small balls.
Make a slight dent in the center of the ball .
Heat oil ,reduce the flame,deep fry the balls on very low heat.
Allow it to cool.
Mix sugar and water and bring it to boil.
As soon as you get it to a one string consistency,remove from flame .
Drop the fried badushas into the sugar syrup,leave it for 2 minutes and remove it.
Sprinke badam on top and serve.
Ingredients
Rava : 1 cup
Sugar : 1 1/2 - 1 3/4 cup
Water : 2
Ghee : 3/4 cup
Cashewnuts - a few
Cardamom powder : 1/2 tsp
Kesari colour powder : a pinch
Raisins - a few
Method
Heat a pan,add 1/2 tsp ghee,add the rava and fry till aroma arises.
Add water to it and cook covered till done.
Add kesari colour powder,sugar to it and cook till thick.
Switch off the flame and add cardamom powder and mix.
Again heat the remainining ghee,add cashews and fry.
Add the raisins and fry till it bloats.
Add it to the kesari ,mix well.
Serve hot.
Ingredients
Toor dal : 3/4 cup
Murungaikai / Drumstick : 3
Tamarind : a small lemon size
Tomato : 1
Sambar powder : 2 1/2 tbsp
Salt
oil
Mustard seeds : 1 tsp
Fenugreek seeds : 1/2 tsp
Asafoetida
Curry leaves
Method
Soak dal for 1/2 an hour and pressure cook it with turmeric powder for 5 whistles.
Soak tamarind in 1 cup water and extract juice from it.
Cur the drumstick in 1 inch long piece and add it to the tamarind water.
Add sambar powder,salt,asafoetida and chopped tomato to the tamarind water and let it boil until the drumstick is thoroughly cooked.
Add mashed dal to the boiling mixture and mix well.
Let it boil on low flame for 10 minutes.
Add coriander leaves.
Heat 1 tbsp oil in a pan,add mustard seeds and allow it to splutter.
Add 1 broken red chilly ,fenugreek seed,curry leaves and fry.
Add it to the sambar and mix well.
Serve hot with steamed rice.
