Basundi

Basundi is my hubby favorite ...

Ingredients:

Milk                                - 1 litre(i used whole milk)
Saffron                          - a pinch
Cashews chopped      - 1 tbsp
Almonds chopped      - 1 tbsp
Cardamom pwd          - ¼ tsp
Lemon juice                - 2-3ndrops
Sugar                           - to taste(5tsp)
Condensed milk         - 5 tsp

Method:

• Make sure the pan is thick bottomed, as we’re going to reduce the milk to half its content.
• Continuously scrap the sides and bottom of the pan to ensure the milk doesn’t stick to the pan.
• Stir the milk continuously.
• Once the milk is reduced to half its consistency, add few shreds of saffron.
• This impacts rich color & flavor to basundi.
• Add Condensed milk and stir well
• Slice cashew & almonds to fine pieces.
• Add this nuts to the thick milk mixture.Stir well.
• Further cook for 2 to 3 mins.add cardamom pwd. (  enhances rich flavor )
• Keep cooking this on low flame.
• To get the grainy texture of basundi,  add 2 to 3 drops of fresh lime juice. ( be cautious   too much drops of lime juice,  curdles milk…we  just need grainy texture )
• Mix it well.Now you can see milk is attaining grainy consistency.
• Add sugar and mix well .
•  Turn off the flame.

Now delicious Basundi is ready.  ( It will be thicker when cools )

 

OmPodi

Omapodi  is a South Indian snacks, prepared using besan and rice flour.  We add omam or Ajwain to it to get a fine flavour.  Omam is very good  for health.
Thanks to Helen for the Murukku Presser.....

Ingredients

Besan – 2 cups

Rice flour – 1 cup

Omam -15 gms (powdered)grind it in Mixie

Salt – 1  tsp ( to taste)

Asafoetida – 1/2 tsp

Butter or ghee – 1 tbl spoon

Oil – for deep frying

METHOD:

• Mix besan , rice flour, omam powder, butter, asafoetida &  salt with  water and make it into a thick paste like  batter but a soft one.
• Heat the oil in the kadai.Test how hot it is by dropping a pinch of dough into it – if it sinks, the oil hasn’t become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.
• In your muruku press place the oma podi plate and load
• the dough and press it directly into the hot oil. Fry it untill it is golden yellow and crispy.
• Crispy omapodi  is ready. Allow it to cool and store it in an air tight container.
• We can make little variations to make it taste different.
• Along with omam powder add 1 tsp of  chilly powder and prepare the batter.

Sending This to   Spice Ur Senses

Sending this Recipe to Anyonecancook 

For Beginners,

With minimum amount of time

With less ingredients