Badusha

Ingredients
2 cups bisquick,
Sour Cream,
2 cups sugar,
1 cup water

Preparation
Make one thread consistency syrup with sugar and water.
Make a dough with bisquick and sour cream.
Roll it into balls and flatten slightly. Score a circle on the patty with a knife or small cap.
Deep fry in crisco or oil on low fire till a med brown.
Dip in syrup by pushing it deep down, remove and set aside.
Can place a walnut or pecan in the center immediately after dipping.

Badshahi Baigan

Ingredients
300 g. brinjals
1 cup curd
2 large onions, chopped
2 tomatoes, chopped
2 tsp. chilli powder
2 tsp. ginger-garlic paste
1 tsp. coriander powder
1 tsp. garam masala powder
1 tsp.coriander leaves, chopped
1/4 tsp. turmeric powder
1/4 tsp. cummin powder
Salt to taste
1/4 cup ghee

For the garnish:
1 onion - sliced
1 tbsp. cashewnuts
1 tbsp. raisins

Method
1. Cut brinjals into 2.5 cm. thick slices.
2. Smear with salt and keep aside for 10 minutes.
3. Wash and squeeze dry.
4. Heat ghee, fry cashewnuts, raisins and sliced onion till golden brown.
5. Remove from ghee and keep aside.
6. Fry the brinjals in the same ghee till tender. Remove.
7. In the remaining ghee fry the chopped onions till transparent.
8. Add all the dry spices, ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top.
9. Add curd, coriander leaves and salt.
10. Stir well.
11. Cook till the gravy thickens.
12. Add fried brinjals to the gravy and simmer for two minutes.
13. Sprinkle the garnish on top.
14. Serve hot with rice or parathas.

Badam Ka Seera

Ingredients
1 & 1/2 cup almonds soaked overnight
3 cups hot milk
250 gm ghee
1/2 to 1/3 cup sugar

Method
Peel the almonds, wash and grind to fine paste.
Heat ghee in a heavy pan.
Add paste and cook on first high then slow flame, stirring continuosly.
After a while it should turn a light brown and aromatic.
Carefully pour hot milk and stir.
Use a long-handled spatula as the mixture tends to splatter.
When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.
Decorate with chopped nuts and serve hot.

Badam Kheer

Ingredients

Almonds (Badam)
1 cup Milk
4-6 cups Sugar same amount as almond paste (about 1 cup)
Saffron 1/2
t.spoon Kesari powder (color) a small pinch (optional)

Method
Soak saffron in little cold milk, and keep it aside.
Soak almonds in hot water for 1 hour.
Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
Measure the amount of almond paste, and keep the same amount ofsugar aside.
Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out.
Now add sugar and keep stirring.
Add the remaining milk, and boil for 10-15 minutes.
Add the soaked saffron and serve it cold.

Panasakatha Tarkari

Panasakatha Tarkari


Ingredients:
Panasakatha ( Raw Jackfruit ) - 1 medium size
Alu ( Potato ) - 2 to 3 medium size(200gm)
Piaja ( Onion ) – 2 medium size(200gm)
Rasuna ( Galrlic ) - 15 cloves
Ada ( Ginger ) - 1 inch
Bilati Baigana ( Tomato ) - 2 (100gm)
Refine Tela ( Refine Oil ) – 75gm
Haladi Gunda ( Turmeric Powder ) - 1 tbsp
Lanka Gunda ( Chilli Powder ) - 1 tbsp
Jeera ( Cumin ) - 2 tbsp
Phutana ( Cumin, Mustard seed, Methi ) - 1tbsp
Dalchini ,Gujurati Gunda ( Cinnamon and Cardamom Powder ) - 1tbsp
Salt to taste

Method:
Peel of the outer layer of the raw jackfruit ( Panasakatha ) and cut into small pieces .
Cut the potato ( Aalu ) into small cubes.
Par boil the pieces of potato (Aalu) and jackfruit ( Panasakatha).
Finely chop the onion ( piaja ), ginger ( ada ) and peel of the garlic ( rasuna ) cloves.
Make a fine paste of the finely chopped onion (piaja), ginger (ada) ,garlic ( rasuna ) and jeera ( cumin ).
Chop the tomatoes finely.
Heat oil in a frying pan, fry the boiled pieces of potato ( aalu ) and jackfruit ( panasakatha ) and keep it aside.
Again heat oil ( refine oil ) and add phutana. After it starts spluttering add the above paste ,turmeric powder ( haladi gunda ) and chili powder ( lanka gunda ) and fry it
Then add the finely chopped tomatoes ( bilati baigana ) to it and fry.
Then add the boiled potatoes ( Aalu ) and jackfruit(Panasakatha) to the above paste and add salt to taste and frequently stir till they blend well with the paste .
Add water ( 2 -3 cups ) to it and stir well and cover the lid.
Cook on a lower flame for 5 minutes.
After it is done, switch off the gas and add the cinnamon and cardamom powder to it. Serve hot.