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Saturday, February 9, 2013


I am very much happy as my blog has completed 4 years and steps into the fifth year. A special thanks  to all  of you  for your continuous support and encouragement to reach this milestone. :)

These type of sugar coated badushas are made in Iyengar marriages. 


Maida - 1 1/2 cups
Butter - little less than 1/4 cup
Ghee - 3 tablespoon
Cooking soda - a generous pinch
Milk  - 1 tablespoon
Sugar - 1/2 cup
Cardamom - 4 (powdered)
Saffron  - 6 streaks (optional)
Ghee / Oil ( for frying )


Sieve flour, add cooking soda and mix well for 5 minutes.  When it becomes like crumble, add butter and again knead for 5  minutes.

Add very little water ( 1 ladle and if needed little more) to make a soft, smooth dough.  Ensure there is no lumps. Add ghee and knead again for 5 more minutes without any lumps.

Take a small ball ( little less than the size of a lemon), knead again and flatten it. Slightly press the centre. Repeat with all the dough. Keep covered.

Meanwhile make the sugar syrup.

Heat ghee/ oil and fry  2 badushas. Allow it to raise up. Then flip it to the other side. Flip 2 or 3 times. The badushas get cooked well  if doing like this.  It should be golden brown and cooked inside as well.

For the sugar syrup:

Add little water to immerse the sugar, heat and when boiling, add milk and remove the scum which floats on top. By doing like this, you will get  a pure white sugar-coated badusha. Make a syrup of thick and long one string consistency. Keep it ready.

When it is still warm, drop the fried badushas, 2 badushas at a time and turn it well 2 or 3 more times until the sugar syrup is evenly coated on all sides. Then transfer it to a greased plate.  When cool, the sugar syrup hardens and the badushas will be evenly coated with sugar.

NOTE: Add very little water to the flour while kneading. The dough should not be too loose or crumble.It should be soft and pliable.

If cooking soda is more the badushas will crumble while frying. So,its enough if  u add a pinch.
If it is hard inside, again add a pinch of cooking soda and knead again.

If the sugar syrup hardens, add 1/2 a ladle of water again and keep on the  stove to loosen.

Tuesday, February 5, 2013


A popular, tasty and quick one pot meal from Kongu region. Most oftenly pronounced arisimparuppu sadham.


Raw rice - 1 cup
Toor dhal / masoor dhal - 1/4 cup
Water - 2 1/2 cups
Small onion - 10 nos.
Garlic - 4 pods
Oil - 2 tbsp.
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Dry red chillies - 3 nos.
Turmeric powder - 1/2 tsp.
Sambhar powder - 1 tsp.
Curry leaves - few
Ghee - 1 tsp.
Salt - to taste


Soak dhal for 15 minutes. Wash rice well.

Heat oil in a pressure pan, and add mustard seeds.When the mustard seeds splutter, and cumin seedsand curry leaves.

Add onion and crushed garlic, chillies, curry leaves and saute until onion is translucent. Now add turmeric powder, sambhar powder and water . When water boilsrapidly, add rice and dhal. Pressure cook for 2 whistles and simmer the stove for 5 minutes. When the pressure is released, take out, add salt and mix gently.

Serve hot with ghee and papad.
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