Friday, 24 March 2017

Badhusha | Sweet

This week I have chosen festival recipes. There are many festivals in the months of March and April. We have all the respective state's new year festival like ugadhi, gudi padwa, vishu etc.. The recipe I am presenting today can be prepared for any occassion. Its actually quite easy, just that I haven't tried it until now. So this year I celebrated Holi with this sweet.

I am starting this week's BM with Badhusha as it is called in South India or Balushahi as called in North India. My mom has never prepared this sweet at home, but I have tasted this in many of my friends place. I searched many blogs and saw many videos before attempting this. But I was successfully able to shape the badhushas. Not bad for a first attempt I say.


Maida - 1 & 1/2 cup
Butter - 1/4 cup
Oil - 1/8 cup
Sugar - 1/2 tsp
Curd - 1 & 1/2 tsp
Cooking soda/sodium bi carbonate - 2 pinches
Water - 1/4 cup (approx.)
Oil - for deep frying

For the sugar syrup

Sugar - 3/4 cup
Water - Just to immerse the sugar
Elachi powder - 2 pinches
Saffron - Optional,A pinch
Lemon Juice - 1 tsp


  • Melt butter and add oil, sugar, curd and sodium-bi-carbonate to it and use a whisk to mix well,to make it almost frothy. Add the flour to it.
  • Mix well to make it crumbly. Add water little by little to make it dough,
  • Make it to a smooth dough without any cracks.
  • Then make small lemon size balls out of it.
  • Now take a ball and pinch the edges and fold it inwards to make rims decoratively as shown in the picture.  Repeat to finish everything and keep covered.
  • Meanwhile add sugar to a pan and just add water to immerse it and boil till one string consistency ,i.e; if you pour in little water,it should not dissolve and it should lay a fine thread 
  • One more important point is not to keep stirring the syrup as stirring will make the syrup crystallize. Add saffron, elachi if desired and squeeze the lemon juice lastly. Again lemon juice is added to stop the syrup from crystallizing.
  • Heat oil just enough, check it by adding a pinch of batter, if it rises immediately,then its just right. Don't let the oil fume at any point.
  • Add some five badushas, we prepared, carefully in to the oil. Remove the vessel/kadai from fire and let it get cooked in the pre heated oil. Approximately it wud take 5 mins.
  • At one stage the badushas float, then again keep the kadai on fire and cook in medium-low flame, adjust heat at the end to make it golden brown, for me it took around 5-8 mins.
  • Drain in a paper towel, wait for the badhushas to cool down a little bit and then add to the hot sugar syrup. I did this in batches 2-3 at a time.  Leave for a minute and then drain the badushas to a greased surface.


  • If your badushas dissolve in oil as you are frying then any one of these is excess : butter/oil / cooking soda. So add more flour to the dough and knead again to troubleshoot the problem.
  • Also take note that the oil should be hot when you drop the badushas and later taken off fire. Do not add badushas to not so hot oil.
  • If you reduce the quantity of butter or oil,then there will be drastic change in the texture of the badushas too, it will turn hard or crispy. You wont get the layers inside too.
  • Consume within a week. Do not refrigerate.
  • Do not add ghee in place of butter, it could get crispy, not soft.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74
Blogger Tricks

Tuesday, 7 March 2017

Kerala non-veg thali with kothavarakka mezhukkupuratti | Lunch Menu

This week for the blogging marathon I ended up presenting all 3 thalis from kerala. Yes the third one is also from kerala. Nadan oon kind of meaning native lunch is generally served with a fish curry and fish fry or some other non-veg fry item and ofcourse with a couple of vegetarian dishes. You can get the below shown meal for 50-70 rupees in small kerala restaurants served in banana leaves.

Items in the above menu

Chor (rice) - typical red rice is served
Moru kaachiyadhu -  or plain buttermilk
Meen curry or meen molagittadhu
Kothavarakka mezhukkupuratti - recipe below

Kothavarakka Mezhukkupuratti - Kothavarakka is known as cluster beans in English. This is a very tasty vegetable. I have only tried stir fries, thoran and paruppu usili with this. Never used in gravy. Mezhukkupuratti is a term used when lot of onions are used in a stir fry. And the vegetable along with onions are stir fried in lot of oil. Coconut oil is the best for this.


Kothavarakka  (Cluster beans) - 250 grams
Onions - 200 grams
Green chillies - 3 nos
Curry leaves - few
Oil - 5 tsp
Mustard - 1 tsp
Salt - to taste
Turmeric powder - 1 tsp


  • Chop finely onions and cluster beans. Slit the green chillies.
  • In a kadai (preferable a cast iron), add oil. Once the oil turns hot add mustard and curry leaves.Once the mustard splutters, add green chillies.
  • Add the chopped onions and fry for 2 minutes till the onions turn translucent.
  • Now add the chopped cluster beans, add the salt and turmeric powder. Add little water.
  • Cover and cook for 5 minutes.
  • Once the cluster beans are cooked, keep stirring for another 2-3 minutes, until the onions turn nice mushy.
  • Kothavarakka mezhukkupuratti is ready!!

 Enjoy with rice and a curry of your choice.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

Monday, 6 March 2017

Malabar Biriyani thali with chammandhi | Lunch Menu

This week for my second thali, I am presenting my favourite - a biriyani thali that is served in the malabar way. I guess normally biriyanis are served just with raita. But in malabar area the biriyanis are served with challas (raita), pappadam (fried) and biriyani chammandhi or pickle.

Biriyani chammandhi is a special one. This chammandhi is very spicy and very tangy. It doesn't go bad since it made raw - no water is added. Also, this chammandhi is said to be very good for digestion. So all the way a very good accompaniment for biriyanis.

I have posted many biriyani recipes in my blog. You can make any one of them for this thali. The speciality of malabar biriyanis are that they are made with jeeraga samba rice and a whole lot of spices grown in kerala like cinnamon, cardamom, cloves, pepper, nutmeg, mace etc..

The raita is termed as challas or sarlas in kerala. Red onions certainly impart a lovely color to this salad making it vibrant and interesting. For this onion salad recipe, you’ll need to slice them as thin as possible. Soaking them in salt makes them soft and extra delicious. Don’t forget to rinse the onions to remove extra salt. Otherwise the final dish will become very salty. If you like extra spice kick, adding a couple of chopped green chilies will be a great idea. Add curd or add little vinegar and serve. 

Biriyani Chammandhi


Coconut (grated) - 1 cup
Lemon juice - 2 teaspoons
Green chillies - 5
Shallots - 3
Ginger - 10 grams
Salt - to taste
Coriander leaves - few
Mint leaves - few


  • Peel the ginger and shallots.
  • Put all the ingredients along with salt in a mixer and grind coarsely.
  • In between open the mixer and mix all the ingredients with a spatula and pulse the mixer 2-3 times so that the chutney is ground evenly. Do not add water

Enjoy your weekends with this sumptuous home-made biriyani thali.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74