HORSE GRAM

Horse Gram called as Kollu, Kulthi, Hurali, Ulavalu, Muthira or Madras Gram is one of the least known or used bean variety around the world. Generally used as a cattle feed and thus its name Horse Gram. But it is widely popular in South Indian Cuisine for its enormous health benefits.
Dehusking the gram, germinating, cooking, and dry roasting the Horse Gram increases its Nutritional Quality. This Gram requires prolonged cooking. Soaking the gram, reduces cooking time and improve its protein quality. Moth bean/Horse Gram is mostly consumed as Dhal or as Sprouts.

It is high in Iron, Calcium and Protein.
Horse Gram has the highest Calcium content among Pulses.
It is one of the richest vegetarian sources of Protein
Horse Gram is low in Fat.
It is high in Carbohydrate content.
It is low in Lipid and Sodium content.
The slow digestibility of the starch makes it ideal for Diabetics
It is also best for Obesity.

Horse Gram as Medicine:

Horse gram is rich in polyphenols, flavonoids and proteins, the major antioxidants. It helps to keep your body young and vibrant!
Horse gram seeds have the ability to reduce high blood sugar, by slowing down carbohydrate digestion and reducing insulin resistance.It is one of the best Diabetic friendly food.
It is used for the treatment of Asthma & Bronchitis.
It is also used in the treatments of Kidney Stones and Urinary Discharge.
It also treats Leucoderma and Heart Diseases.
Ayurvedic Cuisine uses Horse Gram to treat Jaundice or Water Retention.
Horse gram has the power to cure Rheumatism, Worms, Conjunctivitis and Piles.
Horse gram has Astringent and Diuretic Properties, which proves beneficial for extracting Phlegmand controlling Fever.
It also helps to reduce the Cholesterol levels.
The lipid extracts of this legumes are beneficial for treating Peptic Ulcers.
It can reduce Flatulence and control various Menstrual Problems.

Obesity :

"Elachavanukku Ella Kudu, Kozhuthavanukku Kolla Kudu" is a famous Tamil saying which tells Feed a Frail Person with Sesame Seeds and an Obese Person with Horse Grams.

The presence of Phenol in the legume has the ability to generate heat and energy in our body system. Thus it helps us to burn the fatty tissue in the body and lowering the Cholesterol levels. It also helps us to keep warm on a cold Winter Day.

Cooking Methods :

Sprouting :

One best way to eat this legume is by sprouting them. As these legumes are difficult to digest, sprouting makes them easily digestible. Soak Horse Grams with enough water overnight. Then drain the water and put them in a Clean Kitchen Cloth and tie them up into a knot and leave it to sprout for three to four days. If the sprouts are longer then it can be consumed raw. These grams require a lot of chewing, so they are very good for the digestive system.

Soaking and Cooking :

Soak the legumes overnight or at least for 6-8 hours before cooking them. Drain the water used for soaking. Add fresh water to cover the legumes and cook them in a sauce pan for about 30 - 45 minutes until they are soft. Alternatively, they can be cooked in a Pressure Cooker for 6-8 whistles.
Cooked Horse Grams can be used to make Kollu Masiyal or Kollu Sundal.
Excess water used for cooking Horse Gram can be used to make Kollu Rasam.

Dry Roasting :

Horse Grams can be dry roasted in low flame for few minutes until they turn aromatic. Then they can be cooked as for Dhals.
they can also be powdered and added into Kollu Rasam or used to make Kollu Podi or Kollu Chutney.

RECIPES WITH HORSE GRAM :

Horse Gram / Kollu Masiyal
Horse Gram / Kollu Chutney
Horse Gram / Kollu Sundal
Horse Gram / Kollu Rasam
Horse Gram / Kollu Podi

NOTES :

Horse gram tends to increase the heat in the body. It can be balanced by eating Sprouted Green Gram or drinking Neer Moru, which would help to cool down the system. But If you are eating this while you are down with cold and fever, can avoid Neer Moru.

September 12, 2016 No comments

KOLLU / HORSE GRAM RASAM

     When you are down with Cold & Fever, if you ask any Coimbatorean, the first thing they would say is to have Kollu Rasam. That is how popular Kollu Rasam is in Kongu Cuisine. It is one of the best home remedies anyone can try before approaching a Doctor. Horse Gram and Pepper in the Rasam proves beneficial to Cough, Cold and cures a sore throat.
    This Kollu Rasam recipe is cooked with the excess water used to cook Horse Gram/ Kollu along with few teaspoons of cooked horse gram and spices. This refreshing and heat-inducing soup is best to clear off the phlegm. Ayurveda recommends Kollu / Horse Gram Rasam for a common cold. Kollu/Horse Gram is loaded with medicinal benefits too. It is termed as a Miracle Pulse.

To read about the HEALTH BENEFITS OF KOLLU/HORSE GRAM, Click here...

     Another way of preparing Kollu Rasam is with roasted Kollu/Horse Gram & spices, which is an instant method which comes handy when you have forgotten to soak Horse Gram or in need of preparing Kollu Rasam instantly.

For more Recipes with HORSE GRAM/KOLLU, Click here...

Cuisine - Kongu Cuisine (Coimbatore, Tamil Nadu)
Recipe Type - Soup / Rasam
Spice Level - Medium
Difficulty - Easy
Serves - 4
Author - SM

Soaking Time - 6-8 Hours/Overnight
Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

For more Recipes from KONGU CUISINE, Click here...

HOW TO COOK KOLLU /HORSE GRAM RASAM

INGREDIENTS :

To Cook Kollu/Horse Gram :

Kollu/Horse Gram - 1/4 Cup

Water - 3/4 -1 Cup

For Kollu/Horse Gram Rasam :

Water used for cooking Horse gram - 11/2 Cups
Tamarind - 1 Lime Size.
Turmeric Powder - 1/2 Tspn
Salt - To Taste
Jaggery / Sugar - A pinch (Optional)

For Rasam Paste :

Peppercorns - 2 Tspns
Cumin Seeds - 1 Tspn
Garlic - 5-6 Cloves
Cooked Horse Gram - 1/4 Cup
Tomato - 1 No.
Curry Leaves - a Sprig

For Tempering :

Mustard Seeds - 1/2 Tspn
Fenugreek Sees - 1/4 Tspn
Asafoetida Powder - A Pinch
Dry Red Chillies - 1-2 Nos.
Curry Leaves - 2 Sprigs

For Garnishing :

Coriander Leaves - Few

METHOD :

To Cook Horse Gram/Kollu :

Clean the Horse Gram/Kollu and wash it thoroughly to remove any debris or dust.
Soak it with enough water and leave it for at least 6-8 hours/overnight.
Wash and discard the soaked water.
Pour 3/4-1 Cup of Water for 1/4 Cup of Horsegram.
Pressure cook on a high flame for 3-4 Whistles.
Lower the flame and cook for another 5-6 Whistles.
Once the lentil is cooked, drain the excess cooking water and leave it aside.
Reserve the cooked Kollu/Horse Gram and keep it aside.

For Kollu/Horse Gram Rasam :

Soak Tamarind in water for few minutes and extract tamarind juice out of it.
Heat Sesame Oil in a pan, lower the flame, splutter Cumin seeds and Peppercorns.
Saute Garlic cloves along with it.
Add chopped Tomato, Curry Leaves and cook until it turns soft.
Finally, add cooked Horse gram into it and mix well along with a dash of Salt.
Switch off the flame and allow it to cool.
Grind this into a fine paste.
Heat Sesame oil in a pan, splutter Mustard seeds, Fenugreek seeds, Dry Red Chillies and Curry Leaves.
Lower the flame, sprinkle Asafoetida Powder and pour in the Tamarind extract into it.
Add the ground Paste and give a quick stir.
Pour in the excess water used to cook Horse gram and mix well.
Lower the flame and allow it to boil.
Add Salt to taste and a pinch of Jaggery.
Garnish Kollu/Horse Gram Rasam with Coriander Leaves.
Serve Kollu/Horse Gram Rasam hot with Rice.

NOTES :

Kollu/Horse Gram should be overcooked for this Kollu Rasam Recipe.
I usually soak & cook Kollu/Horse Gram and prepare Kollu Masiyal & Kollu Rasam.
Adjust the number of Dry Red Chillies and Peppercorns to suit your spice level.
Adding Jaggery/Sugar to this Kollu/Horse Gram Rasam is purely optional.

September 10, 2016 No comments

KOLLU / HORSE GRAM MASIYAL

      Kollu/Horse Gram Masiyal is synonymous to Kongu Cuisine. Though the least famous lentil variety, it is one of the most nutritious lentils filled with health benefits. It is considered to be a 'Miracle Pulse'. The main health factor behind this pulse being a fat burner according to Ayurveda. Horse Gram is extensively used in Kongu Cuisine and various recipes like Kollu Rasam, Kollu Podi, Kollu Thogayal are few to mention.
   A regular Kongu Cuisine is a wonder in simplicity. Easy to prepare dishes, with an everlasting and relishing taste to follow, with unique nativity and style of the vast region comprising Kongunadu. The use of local spices, especially the use of local produces like Turmeric, Coconut, Groundnut, Sesame Seeds and extensive use of Lentils & Pulses are specific to the region. Kongu Cuisine is healthy and nutritious with less usage of oil and spices.
    Let me contribute this recipe to late Chef Jacob Sahaya Kumar Aruni, who researched Kongunadu’s culinary traditions extensively. I recreated this Kollu Masiyal Recipe from his show Jacob's Kitchen. The freshness of the Dry Roasted Masala powder adds a flavour exquisite to the dish. Have this Kollu/Horse Gram Masiyal & steamed Rice with a hearty drizzle of Sesame Oil or Ghee.

For more Recipes with HORSE GRAM/KOLLU, Click here...

Cuisine - Kongu Cuisine (Coimbatore, Tamil Nadu)
Course - Side Dish
Spice Level - Medium
Difficulty - Medium
Serves - 4
Author - SM

Soaking Time - 6-8 Hours
Preparation Time - 10 - 15 Minutes
Cooking Time - 15 - 20 Minutes

For more Recipes from KONGU CUISINE, Click here...

HOW TO COOK KOLLU / HORSE GRAM MASIYAL

INGREDIENTS :

To Cook Kollu/Horse Gram :

Kollu/Horse Gram - 1/2 Cup

Water - 11/2 - 2 Cups

For Masala Powder :

Cumin Seeds - 1 Tspn
Coriander Seeds - 1 Tspn
Peppercorns - 1 Tspn
Dry Red Chilli - 1 No.
Curry leaves - 2 Sprigs

For Kollu/Horse Gram Masiyal :

Cooked Horse Grams - 1/2 Cup

Sesame Seed Oil - 2 Tspns
Shallots - 5-6 Nos.
Garlic - 5-6 Cloves
Tomato - 1 No.
Salt - To Taste

For Tempering :

Mustard Seeds - 1/2 Tspn

Dry Red Chillies - 1-2 Nos.

Curry Leaves - 1 Sprig

Sesame Oil - 1 Tspn.

METHOD :

To Cook Horse Gram/Kollu :

Clean the Horse Gram/Kollu and wash it thoroughly to remove any debris or dust.
Soak it with enough water and leave it for at least 6-8 hours/overnight.
Wash and discard the soaked water.
Pour 11/2 - 2 Cups of Water for 1/2 a Cup of Horse Gram/Kollu.
Pressure cook on a high flame for 3-4 Whistles.
Lower the flame and cook for another 5-6 Whistles.
Once the lentil is cooked, drain the excess cooking water and leave it aside.
Reserve the cooked Kollu/Horse Gram and keep it aside.
Horse Gram should be overcooked for this Kollu Masiyal.
Drain the excess water from the cooked Kollu/Horse Gram. (Can use it while making Kollu Rasam or any other Rasam).

For Kollu/Horse Gram Masiyal :

Dry Roast the ingredients mentioned under for 'Masala Powder' in a very low flame until all the ingredients are dry and aromatic
Allow it to cool. Grind the spices into a fine powder and keep it aside.
Meanwhile, Heat Sesame Oil in a Pan.
Saute finely chopped Shallots and Garlic until onions turn translucent.
Add Tomatoes and saute until it turns soft & cooked.
Add dry roasted & ground Masala Powder and mix it well.
Add Cooked Horse Grams along with a dash of Salt and half a cup of cooked water and mix well.
Turn off the heat and allow it to cool.
Gently mash the ingredients with a potato masher/mathu.
Alternatively, can briefly grind the mixture into a coarse paste in a blender.

For Tempering :

Heat Sesame Oil in a pan.
Splutter the Mustard Seeds, Dry Red Chillies and Curry Leaves.
Pour this mixture into the Kollu/Horse Gram Masiyal.
Serve Kollu/Horse Gram Masiyal hot along with Rice topped with a drizzle of Sesame Oil or Ghee.

NOTES :

Horse gram takes a longer time to cook.
Rinse the Lentils thoroughly to remove any debris or dust from the Horse grams.
Soak the Horse Gram overnight or at least for 6-8 hours.
Drain the water used to soak and rinse thoroughly.
Cook the Horse Gram in a pressure cooker or in a saucepan until it is well cooked.
Horse Gram should be overcooked for this Kollu Masiyal.
Do not add too much water used for cooking while mashing the Kollu Masiyal.
Can use the excess water and some cooked Horse Grams to prepare Kollu Rasam.

September 08, 2016 No comments

PARUPPU VADAI

   Vadai is a popular South Indian Snack, made with soaked lentils, which are soft inside and crispy outside. It has its special mention in ancient Indian text as 'Vataka'. It is believed to have originated in Tamilnadu in South India and has since spread its popularity throughout India, Sri Lanka, Mauritius, Singapore and Malaysia. It is not only an everyday snack in an Indian community but also offered as Naivedyam or offerings to the God.
     Vadais are most commonly made with a variety of lentils. Paruppu Vadai as its name mentions is made with Bengal Gram Dhal and a small mixture of other Dhals and Raw Rice. It is commonly seasoned with Onions and Green Chillies. Some versions have shredded Greens(Spinach) or Cabbage or Shrimps in it. Whereas when these Paruppu Vadais are made for Naivedyams they do not add Onions or Garlic in it.
     Paruppu Vadai mark its popularity due to their mild flavour from the lentils and its excellent crispy texture. Paruppu Vadai goes well with Coconut Chutney. It's wonderful to be had along with hot-hot Coffee or Tea. It is not only a snack but can also be had as a side dish for Lunch. One best combination to go along with Rice & Sambar/Rasam/Curd.

Cuisine - South Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Easy
Yields - 15 - 20 Vadais
Author - SM

Preparation Time - 5-10 Minutes.
Soaking Time - 2 Hours.
Cooking Time - 15-20 Minutes.

HOW TO MAKE PARUPPU VADAI

INGREDIENTS :

Bengal Gram Dhal - 3/4 Cup
Urad Dhal - 2 Tbspn
Onions - 1 No.
Ginger - 1 Small Piece
Green Chillies -2 Nos.
Dry Red Chillies - 2 Nos.
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - For Deep Frying

METHOD :

Wash and Soak the Dhals for 2 Hours.
Drain the after two hours and grind it along with Dry Chillies, Salt and Asafoetida.
Grind it into a coarse mixture.
Add few teaspoons of water, if needed.
To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
Finally, add chopped Curry Leaves and Coriander Leaves.
Heat Oil in a pan.
Take lemon sized Paruppu Vadai mix and flatten them with your hands.
Drop the shaped Paruppu Vadai mix into the hot oil and deep fry them until they turn into golden brown colour.
Drain the Paruppu Vadai on paper towels.
Serve Paruppu Vadai hot with Coconut Chutney or any other chutney of your choice.
Paruppu Vadai goes well along with hot-hot Coffee or Tea.

NOTES :

Can skip adding Urad Dhal if you do not prefer adding it in Paruppu Vadai.
Adjust the amount of Spices to suit your preference.
Soak the Dhals just for two hours.
Soaking for a long time will make the Paruppu Vadai absorb a lot of oil.
Drain the dhals and grind them into a coarse mixture, to yield crispy texture.
Avoid adding Onions while preparing this Paruppu Vadai for Naivedyam/Prasadham.

September 05, 2016 No comments

Bright orange Badusha sweets garnished with nuts, placed on parchment paper, showcasing a close-up view with a tray of sweets in the background.

Badusha (Balushahi) – A classic Indian sweet known for its flaky texture and mild sweetness, perfect for festive celebrations and everyday indulgence.

"Badusha/Balushahi Recipe: Flaky Sweet Treat for Diwali"

Name: Badusha (Balushahi)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 Badushas
Cuisine: Indian
Ingredients: 1½ cups All-Purpose Flour (Maida); ¼ cup Butter (melted); 1½ tablespoons Oil; 2 tablespoons Curd; ½ teaspoon Baking Soda; 1 teaspoon Sugar; ¼ cup Water (as needed); Oil for Deep Frying; ½ cup Sugar (for syrup); ¾ cup Water (for syrup); 1 teaspoon Cardamom Powder; 2 Saffron Strands (optional); ¾ teaspoon Lemon Juice

Let's Discover the Sweet History of Badusha

Badusha, known as Balushahi in North India, is a traditional Indian sweet with a flaky texture and mild sweetness that has delighted generations. With its roots in Mughal cuisine, it spread across the Indian subcontinent, becoming a staple in Indian, Pakistani, Nepali, and Bangladeshi kitchens. This classic treat is perfect for Diwali celebrations, but let's be honest – do we really need an occasion to enjoy a good sweet?

My Sweet Nostalgia: The Badusha Story

Badusha holds a special place in my heart, bringing back fond memories of childhood. I remember eagerly waiting for my father to return home with boxes of sweets from Nellai Lala Sweets in Coimbatore, and my favourite was always the Badusha. Its gentle sweetness and flaky goodness made it love at first bite! These days, I make it at home, especially when the festive season rolls around. It’s a simple recipe that even beginners can master.

Looking for another sweet surprise? Try this simple and delicious Rava Ladoo Recipe Perfect for Diwali Celebration!

Why You Should Try This Authentic Badusha Recipe for Festive Celebrations

Easy to Make: Badusha isn't just a festive treat—it's an all-time favourite for anyone who loves traditional Indian sweets. With minimal ingredients and loads of flavour, it’s one of the easier desserts to make, even for beginners.

Perfect for Any Occasion! I usually hesitate when it comes to preparing sweets, thanks to the tricky techniques and sugar syrup consistencies. But Badusha was a pleasant surprise—my first attempt turned out great! Since then, it’s become a regular in my kitchen, second only to Gulab Jamun.

A Sweet Surprise: The Mini Badusha Memory

lose-up of a mini Badusha, a traditional Indian sweet, held in hand. This bite-sized version was lovingly made as a surprise gift by my daughter.

Mini Badusha – A Sweet Surprise Made with Love. These bite-sized delights were handcrafted by my daughter, who knows my love for this nostalgic Indian sweet.

Badusha holds a special place in my heart, and one unforgettable moment involved a sweet surprise from my daughter. Knowing my deep nostalgia for this Indian treat, she meticulously prepared mini Badusha one night and surprised me with them the next morning, accompanied by a heartfelt note. The joy of that moment is something I still cherish, and I captured this photo to reminisce about the gesture.

A Family Favourite

Interestingly, my daughter has a soft spot for bite-sized treats—whether it’s Badusha, Cutlets, or Kozhukattai, she always requests mini versions. Her preference for these smaller portions adds a delightful twist to traditional sweets, making them even more enjoyable and perfect for sharing. So, if you’re making Badusha, consider trying a few mini ones—they’re just as delicious, and perfect for satisfying a quick craving!

Adding bite-sized versions of Badushas to your Diwali platter could make for a charming and unique touch.

Looking for more festive inspiration? Explore a wide collection of delightful Diwali Recipes for more traditional sweets and treats that will wow your guests and make your celebrations memorable!

Recipe Overview

Cuisine - Indian
Recipe Type - Sweet
Difficulty - Medium
Yields - 15–20 Nos.
Author - SM

Time Estimate

Preparation Time - 5–10 Minutes
Cooking Time - 30–45 Minutes

If you're short on time, don’t worry! There are also instant versions of Indian Sweets and Savories you can whip up quickly for last-minute celebrations.

Enjoy Food and Wishing you all a Happy Diwali!!!

"Easy Step-by-Step Badusha Recipe: Master the Art of Perfect Flaky Indian Sweets"

Badusha (Balushahi) – A classic Indian sweet known for its flaky texture and mild sweetness, perfect for festive celebrations and everyday indulgence.

Essential Ingredients for Badusha/Balushahi

For the Dough

All-Purpose Flour (Maida) – 1½ cups
Butter – ¼ cup (melted)
Oil – 1½ tablespoons
Curd – 2 tablespoons
Baking Soda – ½ teaspoon
Sugar – 1 teaspoon
Water – ¼ cup (as needed)
Oil for Deep Frying

For the Sugar Syrup

Sugar – ½ cup
Water – ¾ cup
Cardamom Powder – 1 teaspoon
Saffron Strands – 2 (optional)
Lemon Juice – ¾ teaspoon

Method:

How to Make Badusha: Step-by-Step Guide

Preparing the Sugar Syrup

Mix Sugar and Water: Combine sugar and water in a large pan, stirring until the sugar dissolves.
Add Flavourings: Stir in the cardamom powder and saffron.
Boil to One-String Consistency: Boil the mixture until it reaches a one-string consistency.
Add Lemon Juice: Add the lemon juice to avoid crystallisation. Set aside.

Tip: To check one-string consistency, dip a spoon in the syrup. If it forms a thin string between your fingers, it's ready.

Making the Dough

Blend Wet Ingredients: Melt butter and mix with curd, oil, baking soda, and sugar until well combined.
Prepare the Flour: Sift the flour and make a well in the centre.
Combine Mixture: Add the wet mixture to the flour, mixing until it resembles breadcrumbs.
Knead Dough: Gradually add water to form a smooth dough. Cover and rest for 20–30 minutes.

Note: Don’t over-knead; it could affect the flaky texture.

Shaping and Frying the Badusha

Divide Dough: Roll the dough into equal-sized balls.
Shape and Dent: Press each ball lightly, creating a small dent in the centre.
Heat Oil: In a pan, heat oil on medium. Test with a small piece of dough; if it rises, the oil is ready.
Fry on Low Heat: Add Badushas to hot oil, then immediately switch off the heat. When they float, turn the heat back on low, and fry until golden brown.
Drain and Soak: Once fried, drain on paper towels, then immerse in sugar syrup for 20–30 minutes.

Tip: Frying on low heat ensures a perfect flaky texture. Rushing this step can lead to undercooked centres.

Making Mini Badushas - A Fun Twist

Mini Badusha – A Sweet Surprise Made with Love. These bite-sized delights were handcrafted by my daughter, who knows my love for this nostalgic Indian sweet.

How to make Mini Badushas or Bite-sized Badushas:

To make mini Badushas using the same recipe, follow these simple steps:

Divide the Dough into Smaller Portions: After resting the dough, divide it into smaller, bite-sized balls instead of the usual lemon-sized portions. Each ball should be around the size of a small marble.
Flatten and Shape Carefully: Gently flatten each mini ball and make a small indentation in the centre, just like with the regular-sized Badushas. You can also create swirls around the edges for a traditional look.
Adjust Frying Time: Since the mini Badushas are smaller, they will cook faster. Fry them on low heat until they turn golden brown, ensuring the inside is cooked without burning the outside.
Dipping in Sugar Syrup: Follow the same process for soaking in sugar syrup, but reduce the soaking time to about 10–15 minutes to avoid them becoming overly sweet.

Enjoy these adorable bite-sized treats! Perfect for kids or for a smaller indulgence.

Pro Tip: Mini Badushas are perfect for festive gift boxes, party treats, or just a quick indulgence. You can even add a pinch of cardamom or saffron to the sugar syrup for a more aromatic touch. Try these bite-sized delights and make your celebrations extra special! 🎉

Notes & Tips for Perfect Badusha

Consistency Check: If they dissolve in oil, the dough likely has too much fat or baking soda. Add more flour and knead again.
Shaping Ideas: Shape them like small doughnuts or with swirls for a decorative touch.
Oil Temperature Control: Never let the oil smoke; fry on low to medium heat for a consistent golden brown colour.
Syrup Crystallisation Prevention: Lemon juice keeps the syrup smooth.
Storage: Store in an airtight container for a week at room temperature. Refrigerate for longer shelf life, and reheat in the microwave before serving.

Serving Suggestions

For Festive Feasts: Serve these delectable Badushas alongside other sweets like Gulab Jamun or Rasagulla for a full festive spread.
Gift Them: These homemade treats make excellent Diwali gifts. Pack them in a decorative box to impress friends and family.

FAQs About Making Badusha

1) Can I use ghee instead of butter?

Ghee will make the Badusha crispy rather than flaky, so it’s best to stick with butter.

2) What if the sugar syrup becomes too thick?

Reheat with a little more water and lemon juice to bring it back to the right consistency.

Storage & Reheating Tips

Room Temperature: Stays fresh for up to a week in an airtight container.
Refrigerate for Longer Shelf life: Can be stored for two weeks in the fridge. Reheat for a few seconds in the microwave before serving.

Indulge in the Flaky Goodness of Homemade Badusha

With this easy Badusha recipe, you can bring the taste of authentic Indian sweets straight to your home. Perfect for Diwali or any festive occasion, these flaky delights offer a burst of traditional flavour in every bite. Whether you're a seasoned cook or just starting, this straightforward recipe makes it a breeze to create delicious homemade sweets. Pair them with other favourites like Ladoo or Mysore Pak for a festive spread that truly impresses.

Don't wait for a special occasion—make a batch today and share the joy of this timeless treat with friends and family. Remember to check out more Indian Drinks that can be served as Desserts on the blog, and subscribe for updates on the latest festive sweets. The more you explore, the sweeter your celebrations get!

Happy cooking, and enjoy every delightful bite!

September 01, 2016 No comments

PETAI BENDI SAMBAL

Petai is one of the must -try Malaysian Exotic Food. It is used in South East Asian cooking. It has an acquired taste and a pervasive smell. So it is commonly called as "Stinky Beans". It has a bitter taste and emits a strong odour even after ingestion. Due to its flavour, it is usually cooked in Sambals with other vegetables like Okra, Kacang Botol (Winged Bean/Goa Bean) or with shrimps and served as side dish to rice. Add Petai/Stinky Beans to your Sambal Fried Rice for an exotic version of Petai Fried Rice. Except for its distinctive odour, it is worth a try for its medicinal properties.
This Petai Bendi Sambal is a common dish prepared in an authentic Malay style. Petai(stinky Beans) is cooked in a spicy Sambal base along with vegetables like Okra(Bendi) or Winged Bean(Kacang Botol). Can prepare the same dish with your choice of any of the above three vegetables or simply combine Petai with Prawns/Shrimps for yet another exotic dish. Petai Bendi Sambal goes along with Fried Rice/Noodles or simply serve it along with steamed Fragrant Rice/Plain Rice.

For more MALAYSIAN RECIPES, Click here...

Cuisine - Malaysian, Indonesian (South East Asian)
Course - Main
Spice Level - Medium - High
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 25 -30 Minutes

HOW TO COOK PETAI BENDI SAMBAL

INGREDIENTS :

Stinky Beans (Petai) - 100 Gms

Okra (Lady's Finger) - 250 Gms

Winged Beans (Kacang Botol) - 100 Gms

Fish Sauce - 1/2 Tspn

Salt - To Taste

Sugar/ Palm Sugar (Gula Melaka) - 1/4 Tspn

Oil - 2 Tbspn

For Sambal :

Dry Red Chillies - 10-15 Nos.

Fresh Red Chillies (Bird's Eye Chilli) - 5 Nos.

Shallots - 6 Nos.

Garlic - 3 Cloves

Dry Shrimp Paste (Belacan) - 1/2 Tspn

Tamarind - 1 Tspn

METHOD :

Rinse the vegetables with water and allow them to dry on a kitchen towel.
Soak the Dry Red Chillies in hot water for few minutes or until they become soft.
Dry roast the Dry Shrimp Paste in a pan until aromatic.
Grind all the ingredients mentioned under 'For Sambal' into a smooth paste.
Heat oil in a pan.
Saute the ground Sambal mix until oil separates and it becomes fragrant.
Add Petai sliced into halves and mix well.
Leave this on a low flame for few minutes.
Add sliced Okra pieces, Winged beans and Salt to the Sambal and stir-fry until it becomes soft.
Stir fry it for few minutes.
Finally, add Fish Sauce and Palm Sugar to the above and give a quick stir.
Leave it in low flame for few minutes.
Serve it hot along with fragrant rice or any other rice dish.

NOTES :

Adjust the number of chillies to your preferred spice level. The amount mentioned above is for a spicy sambal.
Can blanch the Petai seeds before cooking.
Do not overcook Okra and Kacang Botol.
Can use a mortar and pestle to pound the sambal ingredients.
Can make extra sambal in the same method mentioned above and can be stored in a refrigerator for future use.

August 30, 2016 No comments

GHEE RICE WITH GREEN PEAS

   Ghee Rice is a simple variation of Biriyani. Ghee Rice or Nei Choru as its called is a mildly flavoured rice, infused with Spices, Nuts and Dry Fruits fried in Ghee. This dish is very famous in Malabar Area in Kerala. The influence of this dish is quite Arabian. But this variant is indigenous to Malabar Cuisine. It is mostly served with Vegetarian or Non-vegetarian Curries. Spicy curries compliments well with this dish. Even Sri Lankan Cuisine platters Ghee Rice or best known as Dun Thel Bath.
     This recipe of Ghee Rice is a simple combination of Nei Choru and Green Peas Pulao. Fresh Green Peas add a special note to this Ghee Rice. This is one of my favourite dishes and I frequent it quite often at home. Mostly when I cook Mutton Kola Urundai Curry, this dish is a must for me. Also, it can be cooked within minutes - A one-pot meal. I love recipes which need little time for preparation. The best about this recipe is that it is a simple reminiscent of Biryani. I love a whiter looking Ghee Rice with Green Peas, so most of the time I do not add Raisins or Fried Onions.
     I usually cook Ghee Rice with Green Peas in a Rice Cooker. It can also be cooked in Pressure cooker. Allow it to cook for a whistle in high flame and then lower the flame and cook for 10-12 minutes. The Rice Water Ratio - 1: 11/2 Cups suits well for both the methods. But cooking in a Sauce Pan is more flexible.

Cuisine - Malabar (Kerala), Sri Lanka
Course - Main
Spice Level - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5-10 Minutes
Soaking Time - 15 - 20 Minutes.
Cooking Time - 20 - 30 Minutes

HOW TO COOK GHEE RICE WITH GREEN PEAS

INGREDIENTS :

Basmati Rice - 2 Cups
Green Peas - 1/2 Cup
Onions - 1 No.
Green Chillies - 5 Nos.
Ginger Garlic Paste - 1 Tbspn
Cashew Nuts - Few
Coconut Milk - 1 Cup
Water - 2 Cups
Ghee - 3 Tbspns + 1 Tbspn
Salt - To Taste
Coriander Leaves - Few
Mint Leaves - Few
Spices :
Cinnamon (1" Stick) - 2 Nos.
Cloves - 5-6 Nos.
Cardamoms - 3 -4 Nos.
Bay Leaves - 2 Leaves

METHOD :

Wash the Basmati rice until the water runs clear.
Soak the rice for 20 minutes.
Boil the water and keep it aside.
Heat Ghee in a pan, fry the Cashew nuts and keep them aside.
In the same pan fry, the ingredients mentioned under 'Spices' for a while in a very low flame.
Add Onions and Green Chillies to the above and saute until onions turn translucent.
Add Ginger-Garlic paste and saute until they are aromatic.
Add Green Peas and stir well.
Drain the soaked rice and add it to the above.
Fry this for 5-7 minutes in a very low flame.
Pour in the coconut milk, water, salt and mix well.
Allow it to boil.
Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
Allow it to cool for few minutes.
Add One tbspn of Ghee to the cooked rice and fluff it up.
Garnish it with Mint, Coriander Leaves and fried Cashew nuts.
Serve Ghee Rice with Green Peas hot with any kind of vegetarian or non-vegetarian curries.
Ghee Rice with Green Peas goes well with Mutton Kola Urundai Curry, Chicken Curry or Vegetable/Non Vegetarian Kurmas.
Curries like Butter Chicken, Mutton Rogan Josh, Lamb Korma complements well with Ghee Rice with Green Peas.
Ghee Rice with Green Peas can be served along with Dry side dishes like Tandoori Chicken or Chicken Tikka, Chicken 65, Gobi Manchurian.
Ennai Kathirikkai Kuzhambu or simple Dhal Curries also goes well with Ghee Rice with Green Peas.

NOTES:

Can substitute half the amount of ghee with oil.
Can also add Raisins and fried onions, as garnish.
Adding Green Peas, Mint and Coriander Leaves are totally optional.
Adjust the number of green chillies to suit your spice preference.
Can use Basmati Rice / Jeeraka Samba(Kaima)* rice for this dish.

*Kaima/Jeerakasala rice is a short grain rice, commonly used in Malabar area (some parts of Kerala in South India) for making biriyani and ghee rice. This rice makes their Biriyanis unique.It is called as Jeeraka Samba Rice in Tamilnadu. You can use Basmati rice instead. If the rice is old enough then the perfect Rice Water Ratio would be 1:11/2. But some quality of rice requires only 13/4 Cups of Water for 1 Cup of Rice. Adjust accordingly.

August 25, 2016 No comments

IKAN BAKAR PARI /STINGRAY GRILLED IN BANANA LEAVES

     Ikan Bakar is one of the most popular dishes in and around Malaysia, Singapore and Indonesia. Traditionally, marinated Sting Ray or Skate Fish is wrapped in a banana leaf and grilled over charcoal fire.  Ikan Bakar literally means "burned fish" in Malay and Indonesian. This is one of the classic Indonesian dishes.
     Ikan Bakar can often be found in most of the food courts and eateries all over Malaysia, Singapore and in Indonesia. It is a very simple dish, but what makes it special and unique is its marinade - the Chilli Paste and the way it is cooked. The smell of burnt banana leaves adds a smoky flavour to the fish, and the spiciness of the Sambal gets infused into the layers of the fish enhancing the overall taste of the dish. It is usually served with a tangy sauce made out of tamarind juice, light soy sauce, sugar, chopped onions and sliced chillies. The sour and spicy condiments complement so perfectly with the spicy fish adding an extra zing to it compared to eating Ikan Bakar as it is. Goes well with Aromatic Jasmine Rice.
   If you can’t find stingray or skate, just use other flat fish like sole or flounder, or even dory fish fillet for this recipe. My son is not a big fan of fish. But when cooked in this style he loves it and even tries them when we dine out at Hawker Centers. This recipe reminds me of the Kerala Style of cooking fish wrapped in banana leaves 'MEEN POLLICHATHU'. But the main variation is the marinade.

Cuisine : Malay, Indonesian
Course : Side Dish
Spice Level : High
Difficulty : Medium
Serves : 2-4
Author : SM

Preparation Time - 20 - 30 Minutes
Marination Time - 10 - 15 Minutes
Cooking Time - 30 - 45 Minutes

INGREDIENTS:

Sting Ray - 2 Pieces (100 Gms each)
Turmeric Powder - 1 Pinch (Optional)
Lime Juice - 1 Tbspn
Salt - To Taste

For Sambal :

Shallots -10-12 Nos.
Garlic - 2-3 Cloves
Ginger - A Small Piece
Bird's Eye Chillies (Chilli Padi) - 4 Nos.
Dry Red Chillies - 8-10 Nos.
Lemongrass (Serai) - 1 Stalk
Toasted Shrimp Paste (Belacan) - 1 Tbsp
Fish Sauce - 2 Tspn
Tamarind - 1 Lime Size
Palm Sugar (Gula Melaka ) - 2 Tbpsn
Salt - To Taste
Oil - 6 tbsp

To Grill :

Oil - 1 Tbspn
Banana Leaves - 2 Pieces
Bamboo Skewers - 2

To Garnish :

Onions - 1 No.
Red and Green Chillies - Few
Calamansi - 2 Nos.

For Sauce :

Onions - Few
Chillies- Few
Tamarind Juice - 1 Tbspn
Light Soy Sauce- 1 Tbspn
Chilli Sauce - 1 Tspn
Sugar - A pinch
Salt - To Taste

METHOD :

Clean and Wash the fish. Pat dry and leave it aside.
Marinate the Fish with Salt, Lime Juice & Turmeric Powder and leave it aside for 10 -15 Minutes.
Soften the Banana Leaves by dipping them in Hot Water for few minutes. Dry them with kitchen towels.
Soak Dry Chillies in Hot water for 10 Minutes or until they turn soft.
Dry Toast the Shrimp Paste until aromatic.
Clean and Bruise the Lemon Grass Stalks. Just use the white part of it.
Grind Shallots, Garlic, Ginger, Bird's Eye Chillies, Soaked Dry Chillies along with Dried Shrimp Paste and Bruised Lemon Grass into a smooth Paste.
Heat Oil in a pan and saute the ground paste until fragrant and oil separates from the mix.
Add Tamarind Juice, Fish Sauce, Salt & Palm Sugar to the above and mix well.
Leave this on a low flame for about 10-12 minutes.
Finally, drizzle few drops of Lime Juice and give a quick stir.
Remove the Sambal Mix from fire and leave it aside.
Lightly brush cooking oil over the softened banana leaves*.
Spread some Sambal Mix over the banana leaves.
Place the marinated fish piece over the sambal.
Spoon in some more sambal over the fish.
Fold the Banana Leaves into a nice packet and secure them with bamboo skewers.
Place this on a hot griddle and cook for 5-7 minutes on one side.
Flip it up and cook again for 5-7 minutes.
Follow the suit for the other piece of fish too.
Before serving, open the banana leaves and drizzle some lime juice over it.
Garnish it with Onions and Chillies if preferred.
Goes well with Petai Bendi Sambal & Jasmine Rice.

Sauce :

Finely chop Onions and Bird's Eye Chillies.
Mix them along with Tamarind Juice, Light Soy Sauce & Chilli Sauce.
Add a dash of Sugar and Salt.
Can add few drops of Calamansi Juice, if preferred.

NOTES :

Can use any type of fish, but fleshy varieties suit well for this recipe.
Adjust the spice level to your preference.
Remove the seeds from the Dry Chillies, if you prefer a less spicy version.
Can substitute Banana Leaves with Aluminium Foil.
Traditional Ikan Bakar is cooked on a Charcoal Barbecue Grill. Can also grill them in an Oven or use Stove top Grill pan.

*How to Soften Banana Leaves :

Banana Leaves are quite stiff and they tend to break over the lines when you pack them as such. so it's important to soften them before using them as wraps or while packing food items.
Before using the banana leaves in cooking, rinse them and then wipe it dry.
Wipe in the same direction as the lines on the leaf otherwise it may tear.
Wash them and then pat dry the leaves with a dry and clean kitchen/paper towel.
Pass it over the flame of a gas stove or a hot electric burner.
This will slightly wither the leaf and make it easy to handle.
If you find that the leaves are too small to wrap or cook use a small piece as a patch or to make up the difference.
Banana leaves self-seal when heat is applied to it.
You can refrigerate - cut, washed and dried Banana Leaves in a zip lock plastic bags up to 2-3 days.

August 21, 2016 No comments

GARLIC

As said by Hippocrates over 2300 years ago -

**"Let your Food be thy Medicine and Medicine be thy food."**

By saying so, he meant about prevention - by optimizing our ability to fight against infections and adapt to the vulnerable environmental condition. Garlic is one of the most commonly used food items around the world. It is hard to imagine a cuisine which doesn't use garlic. Garlic is widely accepted and used as a condiment and food.
Garlic is also one of the few herbs that were and still used in all 3 great healing systems of the world—Ayurveda, Traditional Chinese Medicine, and Traditional European Medicine. Garlic has powerful properties, that it is widely used as Food and Medicine making it a Super Food.

For More RECIPES WITH GARLIC, Click here...

In Ayurveda :

According to Ayurveda, Garlic is considered as Maha Oushadha (which means Great Medicine in Sanskrit).
Ayurveda considered garlic as a tonic, hot, digestive, aperient (to relieve constipation), cholagogues (promotes discharge of bile) and alternative (restores normal health).
Garlic bulbs were macerated with honey or other sweeteners or crushed into foods to help relieve coughs and mucus conditions, fevers, swellings, gonorrhea, colic, rheumatism, and worms.
Garlic pods are boiled in milk and consumed in small doses to stimulate digestion, hysteria, flatulence, sciatica, and heart disease.

In Traditional Chinese Medicine :

According to TCM, Garlic has a special influence on the organs.
They were used to balance the Qi/Chi of Spleen (which transforms and assimilates food and has to do with metabolism and energy production); Kidney (which stores vital energy and sends it out to other organs and tissues); Stomach (which break down the food and dissimulates the food to get it ready for the spleen).
It was used to remove toxins from the body.
It is also believed to Balances the Qi of Water,
It also eliminates the noxious effects of putrid meat and fish.

SPICES & HERBS, LETS SPICE IT UP, FOOD AS MEDICINE

GARLIC

In Traditional European Medicine :

Garlic was an important food and medicine of the Egyptians, Greeks, Romans, Assyrians, and Egyptians.
Garlic pods macerated in oil were used to treat skin diseases.
It is believed stimulate milk production in breast feeding moms.
It was used as an antibiotic, to fill rotten teeth, (Garlic pods were crushed and mixed with vinegar).
Hippocrates prescribed it as a fumigant for aiding in the release of the placenta.
A mixture of garlic ashes and oil used to treat running sores.
Raw Garlic was used to treat asthma.
Macerated garlic pods mixed with honey is good for shrew bites and dog bites.
Effective for healing hemorrhoids - Crush the garlic pods and take them along with wine, this will induce vomiting sensation.
Neutralizes the poisonous qualities of aconite and henbane.
Excellent for bruises, even after they have swollen into a blister.
Garlic is believed to cure Epilepsy.
Garlic induces sleep.
It improves circulation.
Garlic, when taken along with coriander acts as an aphrodisiac.

HEALTH BENEFITS:

GARLIC

Garlic is filled with health benefits. Eating at least one clove of garlic daily can help you keep a lot of health conditions at bay. It is rich in antioxidant and thus prevents the growth of cancer cells. Crush or chop the garlic cloves and leave it aside for at least 15 minutes. This helps in the secretion of active agents in garlic - the 'allyl sulphide compounds', which are anti-cancer compound.Sulfur in Garlic helps to lower Oxidative Stress and unwanted inflammation.
The 'Diallyl Sulphides' in Garlic can improve 'iron metabolism', as it helps increase the production of a protein called ' Ferroportin'. Garlic is a good source of 'Selenium'. It has innumerable medicinal benefits.

Medicinal Uses :

Antioxidant
Prevents Cancer
Reduces High blood pressure
Treats Respiratory conditions
Lowers Cholesterol
Reduces Sugar Level
Treats Skin Infection
Helps in weight loss
Aids Digestion
Treats Gastric Problems
Treats Liver disorders
Treats Fever
Treats Tuberculosis
Removes Intestinal Worms
Treats Rheumatism,
Controls Diabetes

Cancer Treatment :

As it is rich in Antioxidant, daily intake of garlic has been found to lower risk of many types of cancer. It is believed to prevent colon cancer, rectal cancer, stomach cancer, breast cancer, prostate cancer, bladder cancer and lung cancer.

Cardio Vascular Benefit :

The Hydrogen Sulfide (H2S) is produced by the Red Blood Cells, by taking the Sulfur molecules in garlic called Poly Sulfides. The Hydrogen Sulfide helps our blood vessels to expand and thus helps in good blood circulation.

Weight Loss :

Garlic helps to regulate the number of fat cells in our body. The sulphur compounds 1,2-DT (1,2-vinyl-dithiin) present in garlic has anti-inflammatory properties, which inhibit the conversion process of the fibroblastic cells (called "preadipocytes") which evolve into full-fledged fat cells (called "adipocytes") under certain metabolic circumstances. Thus fighting against Obesity.

For Fungal Infections :

Topical application of garlic gel to the skin may treat ringworm, jock itch, and athlete’s foot (mince a clove of garlic and mix it with aloe vera, coconut oil or olive oil and apply to the affected area). Do not apply undiluted garlic, as it can burn the skin.

As an Antiseptic :

Garlic has antibacterial and antiviral properties that help control bacterial, viral, fungal, yeast and worm infections. Fresh garlic is believed to play a vital role in preventing food poisoning by killing bacterias like E. coli, Salmonella enteritidis, etc.

FOOD RECOMMENDATION :

Garlic should be added to our diet on a regular basis. Try to include at least 1 or 2 cloves in an individual food portion.
With their unique combination of flavonoids and sulphur nutrients, it adds aroma, taste and nutrition to our dishes.
To get best results out of garlic, chop or crush them and leave them aside for at least 15 minutes before cooking or eating.
Do not cook them immediately or change their PH value by adding them in acidic or alkaline substances, as that will totally destroy their medicinal properties.
The best way is to eat them 'RAW'.

Notes :

Chewing parsley helps to get rid of the pungent smell of raw garlic from the mouth.

____________________________________________________________________________

*DISCLAIMER:
Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.

August 18, 2016 No comments