Oct 24, 2011

BADUSHAH,RIBBON PAKODA,RAVA LADOO,MADRAS MIXTURE

BADUSHAH

Ingredients:
Baking Soda - 1/2 tbs
Curd/Yougurt/Thair - 3 cups
Elaichi/Elakai/Cardamom - 2
Ghee - 2tbs
Maida - 3 1/2cups
Oil - 250gms
Salt
Sugar - 10 tbs

Method/Vidhiee:
1. Mix ghee,curd,baking soda, and maida like a chapathi dough.
2. Do not add water. If you are not able to mix well add few more tbs of curd.
3. Refrigirate the mix for 2hrs. Or you can also cover it with cloth and keep it in a cool dry place.
4. In a pan put sugar and make sugar syrup. Consistency should be string.
5. Add elaichi powder to the syrup and keep aside.
6. Make balls of the dough. Press each ball in the centre with your thumb to make a dent in the middle.
7.Heat oil  in a pan and fry those balls in a medium flame until they turn brown.
8. Make sure the oil is good hot.
9. Once they are done drain the balls from the oil and put it on to the sugar syrup.
10. After 10 mins take the balls out from the sugar syrup and keep aside.
Your delivious Badushsh is ready.

RAVA LADOO
Ingredients:
Wheat Sooji/Rava - 1 cup
Sugar - 1 cup
Cloves - 3
Saffron(optional) - few strands
Raisins - 5gms
Cardamom powder - 1/2tps
Water - 1/2 cup
Ghee - 2-3 tbs
Method:
1.Slightly crush cloves and keep aside.

2.Heat ghee and add cloves, raisins.

3.The cloves and raisins slightly puff up in hot ghee.

4.Add rava and fry on medium heat mixing continuously till a nice aroma comes out of it.

5.Take out the rava in a plate.

6. In the same pan, add water, sugar and heat. Add the saffron strands. Boil it for few minutes.
7. Switch off the heat and add rava and mix well. Add cardamom powder and mix well. 
8.Now the mixture becomes too watery which is perfectly fine. 
9. It would dry very fast.
10. Close the lid of the pan and let it sit for about 15-20mins.
11. When it is dried and can be handled, apply some ghee on to hands and make ladoos.
12. When they are cooled to room temperature, store in air tight containers.

Self life for this is 1 week.
 Note : If your mixture is still soggy again fry on to the pan and make ladoos. Be sure the rava is roasted well into light brown consistency or else the ladoos cannot be made.

RIBBON PAKODA
Ingredients:
Kadala Mav/Gram Flour/Besan - 2 cups
Rice flour/Arisi Mav/Chawal ka atta - 1 cup
Baking soda - 1/2 tbs
Red chilli powder - 1 1/2tbs
Asafatida -1/2 tps
Salt
Water - 1 to 11/2 cups
Refined oil - to fry
Method/Vidhiee:
1. In a mixing bowl add the kadala mav,rice flour,red chilly powder, asafatida,salt and 2 tbs of hot oil and mix well.
2. To it add the water and make a stiff chapathi dough.
3. Now heat oil in a pan to fry.
4. Make sure oil is hot but, lower the flame when you are going to make the ribbons.
5. Now take molds fill the mixture into the moulds. Make sure you have the ribbon plate blade already fixed inside the mould. They are horizontal rectangular 2 thin holes through which when pressed from top the dough squeezes out.
6. Now squeezee out the mixture on the oil.
7. Turn after 1/2 min fry them till the bubbles are gone.
8. Its your wish to take them bit, white/yellowish/reddish.
9. Drain them and store them.
10. Do not close the container hot as they tend to turn soggy.
Note: You can take a medium surfaced pan inside of an heavy bottom vessel as they tend to cook fast in them.

MADRAS MIXTURE
INGREDIENTS AND METHOD TO MAKE 1KG MIXTURE
This mixture consists of many items put together such as Ribbon pakoda,Oma podi, Namkeen,Boondi,Groundnut,Gram dhal,Flat Puffed Rice Kaju,Raisins, Curry Leaves.
Make Oma podi
Besan/Kadala Mav/Gram Flour - 2 cups
Rice flour/Arisi mav/Chawal ka atta - 1cups
Omam/ Ajwain - 1tbs
Salt
Asafatida - 1tps
Water - 2 cups
Oil - to fry
1.Boil omam in an water and drain off the seeds. 
2. In a mixing bowl add the kadala mav,rice flour, asafatida,salt and 2 tbs of hot oil and mix well.
2. To it add the omam water and make a stiff chapathi dough.
3. Now heat oil in a pan to fry.
4. Make sure oil is hot but, lower the flame when you are going to make the ribbons.
5. Now take molds fill the mixture into the moulds. Make sure you have the omam podi plate blade already fixed inside the mould. The oma podi plate has full small holes in them, through which when pressed from top the dough squeezes out.
6. Now squeezee out the mixture on to the oil.
7. Turn after 1/2 min fry them till the bubbles are gone.
8. Take out when they are yellow in colour.
9. Drain them and store them.
10. Do not close the container hot as they tend to turn soggy.

Make Ribbon pakoda
Ingredients:
Besan/Kadala Mav/Gram Flour - 4 cups
Rice flour/Arisi mav/Chawal ka atta - 2cups
Red chilly powder - 1tbs
Salt
Asafatida - 1tps
Water - 2 cups
Oil - to fry
1. In a mixing bowl add the kadala mav,rice flour,red chilly powder, asafatida,salt and 2 tbs of hot oil and mix well.

Make Bhoondhi
Besan/Kadala Mav/Gram Flour - 2 cups
Rice flour/Arisi mav/Chawal ka atta - 1cups
Omam/ Ajwain - 1tbs
Salt
Asafatida - 1tps
Water - 2 cups
Oil - to fry
1.Boil omam in an water and drain off the seeds. 
2. In a mixing bowl add the kadala mav,rice flour, asafatida,salt and 2 tbs of hot oil and mix well.
2. To it add the omam water and make semi liquid dough
3. Now heat oil in a pan to fry.
4. Make sure oil is hot but, lower the flame when you are going to make the ribbons.
5. Take the big spatual which has round holes meant for making bhoondies
6. Keep the saptula on top of oil and pour the mixture and rub the liquid as the small balls fall on to the oil.
7. Keep stir till the bubbles are gone.
8. Take out when they are yellow in colour.
9. Drain them and store them.
10. Do not close the container hot as they tend to turn soggy.
Make Namkeen
Ingredients:
Maida - 2 cups
Rice flour - 1 cup
Sugar powder - 3tbs
Salt - 1tps
Water
Oil

Method/Vidhiee:
1. In a bowl mix all the ingredients except oil and make into a soft dough.
2. Now cut the dough into 2 halves and cut them into diamond shapes
3. Now Heat oil in a pan and fry them well till they turn brown.
4. Drain them and keep aside.

NOW FRY SEPERATELY THE CASHEWNUTS, GROUNDNUT CURRY LEAVES AND KEEP ASIDE. ADD ALL THE FRIED ITEMS MADE ABOVE WITH THE CASHEWS,CURRY LEAVES AND GROUNDNUT. ALSO ADD RAISINS, FRIED FLAT PUFFED RICE, SUGAR POWDER 2TBS, RED CHILLY POWDER,SALT 1TBS (taking care that you have added salt to all the above make savouries).
TOSS THEM WELL DO NOT STIR.
STORE IT IN AN AIR TIGHT CONTAINER.
THIS STAYS FOR 1 MONTH.
You can also make the savouries such as Namkeen, Oma Podi, Ribbon Pakoda, Boondhi seperately and serve.