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Indian food is as different and rich as its people and customs. The Indian cooking is known for its exotic and dazzling spectrum of tastes, aroma, texture and look. The countless variety of dishes and delicacies is simply titillating. The essence of respectable Indian cooking lies in the medley and appropriate use of the aromatic Indian spices. The spices and condiments not only lend the flavor taste but also add nutritive and curative value to the food. The blending of a variety of spices in the right proportions is in itself a skill that is traditionally handed down from many years. Indian recipes can be classified into several categories, though the broad classification would be the normal and everyday dishes, and the exceptional delicacies prepared for special occasions like weddings or festivals and more. Celebrations in India mean not only colorful attire, decoration of the venue and music but also the all important appetizing special dishes and mouth watering sweets and snacks. Speaking of Indian sweets the list of names alone can be mind blowing. Who hasn’t heard of Halwas, Laddus, Jangri, Mysore Pak, Burfis, Badhusha, Milk Pedas, Srikand, Sandesh, Rasagollas and Gulab Jamoons? The main formula of most of these specialties are ghee (clarified butter) and sugar. Each one of these sweets has a unusual taste, flavor, texture and shape. They are prepared with utmost care to be unique, pleasant and inviting.While the Burifs and Mysore Pak are dry and in the shape of cubes Laddus are spherical and the Halwas are sticky and soft. It’s needless to say that each sweet is made with a unique method of preparation. Most of them remain fresh for weeks without losing their fragrance or taste. Bhadhusha is a simple Indian sweet made with sugar and flour. It is served during festivals like Deepavali or Holi and also on special times like weddings. Badhusha is easy to prepare and is very tasty. Here is the recipe for Badhusha: Ingredients All purpose flour (Maida) - 2 cups Ghee - 1/2 cup Sugar - 2 cups Water - 2 cups Baking soda - ¼ teaspoon Oil for deep frying - 350 ml Grated dry coconuts - 1 Tablespoon Procedure Heat ghee and pour into the flour. Insert baking soda and water to make soft dough. Keep it covered with a damp cloth for about 10 minutes. While this is standing,create thick sugar syrup in a saucepan. Keep to the side. Make small little onion sized balls of the dough and flatten them and fry in oil till they change to golden. Remove and put them into the sugar syrup and put down until the syrup is absorbed. Remove and spread the Badhushas on a plate and garnish by sprinkling dry coconut shreds. You may print the recipe out with my compliments. Talking about printing, here is another quick tip. The ink for your printer can be so expensive, [%link1%]so many people complain about that aspect every day. I came across a wonderful online supplier called Peachtree Ink that will send ink at amazingly low prices. Check it out, [%link%2]You will love me, Vasantha for the wonderful recipe and the tip on ink.
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