Badusha / Balushahi

SrilathaDessert, Indian Leave a Comment

Badusha, or Balushahi as it’s known in the northern parts of India, is a delicate, flaky, pastry that is somewhat similar to donuts. Except, I do think it’s not as doughy, and is quite a bit flaky. When I told me daughter it’s like a donut, she asked: “Is this one of those things that you say it’s like an American sweet, but it’s really not?” For some reason, my kids, while they inhale all the spicy Indian food with gusto, run when I offer them Indian sweets. They say it’s too sweet. This from the kids who would eat ice cream for breakfast if it’s an option! But then, I’m digressing. On to the recipe of this delicacy!

Kadalai Paruppu Sundal (Chana Dal Sundal)

SrilathaRecipe, Salads, Sides, Snacks And Light meals, South Indian, Starters Leave a Comment

Sundal is the generic term for the South Indian protein/complex carb dish that is made mostly by (sometimes) soaking and then steaming legumes, and seasoning them mildly, and garnished with coconut, cilantro. Roughly they can be equated to salads. They pack a protein punch, and are made during the festival season of Navratri in the southern part of India, on all nine nights, with different legumes such as chana dal (Bengal gram), chick peas (white as well as the small brown kind), peanuts, green gram, etc. Most of them are made with salt and mild spices, but there are a couple of recipes which are sweetened with jaggery and coconut.
I made the one with chana dal for Ganesh chathurthi, which celebrates Ganesha, the god in Hindu mythology who removes obstacles. Sundal is considered one of his favorite foods.

Gelato: Mango

SrilathaDessert, Italian Leave a Comment

After learning to make pizza and gelato in Florence, Italy in April, I finally got around to actually making the gelato a couple of weekends ago.
A few points:
Gelato is Italian ice cream. It has nothing to do with gelatin.
Gelato has more milk, and very little cream. Ergo, less fat, and somehow, an enhanced taste.
It has at the most 4 ingredients, and is very easy to make. It’s a bit denser than ice cream, which I actually like.
I used the Williams Sonoma ice cream maker, you may use whatever tools/methods you typically make ice cream or sorbet with.
For my very first attempt at a frozen dessert, I chose mango flavor. I also stuck with raw sugar, and just 1 ripe mango, as I like it understated and not too sweet.
You may use more flavor, and more sugar. Play with it. We loved the results.

Cashew Pakora (Cashew Fritters)

SrilathaSnacks And Light meals, South Indian Leave a Comment

A rainy day afternoon deserves, no, demands a light and crispy pakora like this simple, comes-togethe- in-15-minutes snack. With a hot cup of coffee or masala chai. Accompanied by a great book. Or just the sound of thunder, wind, and the pitter patter of rain on the rooftop. Chores, work, worries…all can wait for another sunny day. Make yourself these, and just enjoy the storm while it lasts.

Green Pepper Masala Rice With Vangi Baath Masala

SrilathaMain Dish, South Indian Leave a Comment

This is a 15 minute recipe, if you have the vangi baath masala (spice powder) ready.
Basically, cook the rice. Chop and saute the green peppers. Mix them up together in a bowl with the masala powder, and temper. Done!