Posts Tagged ‘Cardamom Powder’
Badhusha is a south Indian Sweet made out of all purpose flour(maida) and sugar. Many feel that it is difficult to make. But it is very easy and infact can be made within 45 minutes.
Ingredients
All purpose flour (Maida) – 2 cups
baking Soda -1.3 tsp (or 2 pinches)
Ghee – 1/2 cup (Vanaspathi or dalda is optional, but ghee is prefered and it will stay little long when stored)
Curd – 3/4 cup
Sugar – 3 cups
Water – 1 1/5 cups of water
Cardamom powder – 1/2 tsp
or Rose essence- 5 to 6 drops -for flavur
Procedure
- Mix curd, ghee and a pinch of baking soda and beat it till it froths.
- Sieve maida along with another pinch of baking soda.
-Make dough using curd- ghee mixture, the consistency must be softer than the chapathi dough.
-Make it into a big chapathi (thickness as that of a chapathi ) , using both the hands make pleats on the rolled dough (just like saree pleats) starting form one end.
-Now you will get a thin strip of folded dough. Cut this into equal pieces of about 1 1/2 inch and flatten it. We do this to get layers and the badhusha will be crispy. Place this prepared dough in the fridge for about 10 minutes, take it out, leave it covered with a damp muslin cloth for about 10 minutes. Now it is ready for frying.
- In the mean time prepare a 2 string sugar syrup. For flavor add cardamom or rose essence.
-While the sugar syrup is getting ready preheat the oil. Now fry the pieces of prepared dough till it is golden brown, drain the oil and immediately soak it in the sugar syrup.
-Let it be in the syrup for about 5 minutes. Take it out and place it in a dry plate. Allow it to cool and store it a dry air tight container.
You can garnish the badhusha with grated & coloured coconut, or place a roasted pistachio or badam. Roasted cashew doesn’t look that good for garnishing, because badhusha and cashew colour are almost the same.
To avoid the crystalisation of sugar syrup while you are frying the badhusah add 2 to 4 drops of lemon juice to the sugar syrup.
If curd is not available increase baking soda to 1 tsp add to the ghee and make the spongy dough, softer than chapathi dough.
It is the kheer made out of roasted vermicelli or semiya and milk. The taste is very good and almost liked by all.
Ingredients
Vermicelli (Semiya) – 150 gms (1 cup )
Milk – 4 cups ( appx 1 lit)
Sugar – 20 gms ( to taste)
Cardamom powder – 1/2 tsp
Ghee – 1 tblsp
Cashew and raisins for garnishing
Procedure
-Apply 1 tblspoon of ghee to a thick bottom pan and fry the vermicelli till it is golden brown. In the mean time boil 1 cup of water in another vessel.
- Now add this boiling water to the vermicelli and allow it to cook for 2 minutes and add the milk. The kheer will taste good if the vermicelli gets cooked in milk.
-Let this mixture reduce to 3/4 of the original quantity. Now add the required sugar and allow it to dissolve.
- Again let it simmer atleast for 20 minutes. The kheer will reach the consistency , so that it is neither too thick or too thin. Switch of the stove and add the cardamom powder.
-Garnish it with fried cashews and raisins. Serve it hot or cold.
BADAM KHEER is one of the easiest and nutritious among the payasam or kheer varieties. It serves good for all occassions.
Ingredients
Badam – 1/2 cup
Milk-4 cups (preferably whole milk)
Sugar- 200 gms (to taste)
Cardamon powder – 1/2 tsp
Saffron – 1 pinch (soak in hot milk at least 20 minutes before mixing to the kheer )
Procedure
-Soak badam overnight or in hot water for atleast 2 hours and remove the skin, grind it into a smooth paste.
-Take the whole milk in a non-stick pan or a thick bottom pan. Bring it to boil and simmer the stove until the milk reduces to 3/4 of its quantity.
-Now add the sugar and allow it to dissolve and let this mixture boil for 5 minutes.
- Again add the smooth ground badam paste and allow it to cook for 5 to 6 minutes (badam gets cooked very fast)
-It should not become thick. Now add the cardamom powder and the saffron soaked in the milk. Garnish it with fried cashews, pistachio and strands of saffrons.
Serve it hot or cold. It is always better to garnish the kheer before serving.
The famous Unniappam is a very tasty delicious rice pudding of Kerala. Though it is done on many occasions, it is considered as a favourite dish which Unni kannan likes. So we can call this as a Janmashatami special. It is also done on the occasion of Karthikai , a Tamil Nadu festival which comes during the month of December. It is also called karthikai appam.
Ingredients
It is one of the most delicious milk preparations. I am sure on one will say no to it.
Ingredients
I am sure Krishna Jayanthi special is Cheedai. Let me tell you about the preparation of both vella cheedai and uppu cheedai.
UPPU CHEEDAI
Ingredients
Raw rice – 4 cups
Urud dhal – 1/2 cup (i.e. 8:1 ratio)
Grated coconut – 1 cup
Chenna Dhal – 1/4 cup
pepper – 2tsp (optional)
Jeera – 2 tsp
Asafoetida – 1 tsp
Salt – 2 tsp ( add less or more according to your taste)
Edible oil – for cooking
Butter – 35 gms (appx. 2 tsp)
Procedure
- Fry the raw rice till it turns light red ( ilam sivapu) in color and make it into a little bit coarse powder.
-Again fry urud dhal till it is deep red( nalla sivapu) in color. Allow it to cool and make it into a fine powder.
-Grind pepper and jeera coarsely. If you are not going to add pepper then you can add jeera as whole.
-Soak the Chenna Dhal for 1 hour.
- Now mix the rice flour, urud flour, ground jeera-pepper powder, soaked chenna dhal, 1 cup grated coconut, asafoetida and salt and make it into a thick paste by adding water.
- Make it into round balls of marble size and spread it on a dry cloth.
- Preheat the oil. Just drop 1 ball into the oil. If it raises up then the oil is heated. Drop as much balls as possible allowing sufficient space for the rice balls to cook.
-Fry till golden brown. Drain the oil. Allow it to cool and store it in an air tight container.
VELLA CHEEDAI
Ingredients
Raw rice – 2 cups
urud dhal – 1/4 cup
Jaggery – 2 1/2 cup
Coconut – 1/2 cup ( cut it not small thin pieces ie. pallu pallu -a thiruthanam) )
Sesame (ellu) – 1/4 cup
Cardamom powder (elachi) – 1 tsp
Butter – 35 gms
Procedure
-Fry the raw rice till it turns little deep red in color (i.e you have to fry little more than uppu cheedai ). Make it into little coarse powder.
-Again fry urud dhal till it is deep red( nalla sivapu) in color. Allow it to cool and make it into a fine powder.
-Now take 2 1/4 cup of water in a vessel. Heat it and allow the jaggery to dissolve in it. Decant it into another vessel to remove the mud and other impurities in the jaggery.
-Once the jaggery water starts boiling add the coconut pieces and add the rice flour little by little so that there are no lumps and cool it for 5 minutes.
-Switch off the stove, transfer it into another vessel. Mix with urud flour, sesame seeds, cardamom powder. Make it into a thick paste.
- Make it into small balls of marble size and spread it on a plate. (If you spread it on a dry cloth, then all the moisture will be absorbed and the cheedai will become very hard).
- Preheat the oil. Just drop 1 ball into the oil. If it raises up then the oil is heated. Drop as much balls as possible allowing sufficient space for the rice balls to cook.
-Fry till it is deep brown in color.
Sweet and crispy vella cheedai is ready to be served for the kunju krishans at home.
