Indian cuisine - The Healthy and Tasty way to Life

Indian cuisine has been around for at least 2500-3000 years and it has changed much over the years. The use of many different herbs and spices make each dish quite unique. Each different region in India is known for it's wide selection of different recipes and Indian cooking styles and tastes. Though about one third of the population is strictly vegetarian, there are many different dishes that include chicken, lamb and goat meat. In India though the cow is thought of as a sacred animal therefore you will not find many recipes including beef. Food is such an important part of Indian culture as in most cultures, and plays an important role in the family life and in festival celebrations. There is also usually a dessert served as well.

Tuesday, March 11, 2008



Ingredients refined flour (maida) 1½ ,cupssoda bicarbonate ¼, teaspoonolive oil + to deep fry 2/3 cup, yogurt beaten 8 tablespoons , sugar 2 cups , milk 2 tablespoons ,pistachios finely chopped 4-5

1. Sift refined flour and soda bicarbonate together into a bowl.
2. Rub in two-thirds cup of olive oil into the flour mixture till it resembles breadcrumbs.
3. Add beaten yogurt and knead into soft dough. Cover and allow it to rest for forty-five minutes.
4. Divide into twelve equal portions and shape into smooth balls. Take care not to overwork the dough.
5. Make a slight dent in the center of the ball with your thumb. Keep the balls covered.
6. Heat sufficient oilin a kadai and when it is medium hot, add the prepared dough balls and deep fry on very low heat. If necessary you may place a tawa below the kadai so that the oil does not get too hot.
7. Gradually the balushahis will start floating to the top. Turn gently and fry on the other side till golden. The entire process may take around half an hour to forty-five minutes.
8. Drain and allow to cool to room temperature. This can be an overnight process.
9. Heat together sugar and one cup of water till it reaches a two-string consistency. Midway through add milk to the cooking syrup so that the scum rises to the surface. Carefully remove this scum and discard.
10. Remove the syrup from heat and soak the fried balushahis in it for thirty minutes.
11. Gently remove the balushahis from the sugar syrup and place on a serving plate. Garnish with pistachios. Serve when the sugar has hardened.
Mention of balushahi takes me back to my childhood days in Delhi. Especially during Diwali it was a must. Flaky but not hard, with a sprinkling of pistachios this round doughnut like mithai is what sweet dreams are made of.