Indian food is as different and multi-colored as its people and nation. The Indian fare is known for its unique and bright spectrum of tastes, aroma, texture and appearance. The limitless diversity of dishes and delicacies is simply titillating. The essence of good Indian cooking lies in the mixture and appropriate use of the pungent Indian spices. The spices and condiments not only lend the flavor taste but also add nutritive and medicinal value to the food. The joining together of a variety of spices in the right proportions is in itself a skill that is historically handed down from generations. Indian recipes can be categorized into several categories, though the broad classification would be the regular and everyday dishes, and the special 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 delicious 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 components of most of these specialties are ghee (clarified butter) and sugar. Each one of these sweets has a special taste, flavor, texture and shape. They are prepared with utmost care to be exceptional, 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 aroma 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 events like weddings. Badhusha is easy to cook 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. Put in baking soda and water to produce 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 apart. Make small little onion sized balls of the dough and flatten them and fry in oil till they turn golden. Remove and put them into the sugar syrup and set down until the syrup is absorbed. Remove and put out the Badhushas on a plate and trim 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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Indian food is as diverse and colorful as its people and culture. The Indian cuisine is known for its exotic and vibrant spectrum of tastes, aroma, texture and appearance. The endless variety of dishes and delicacies is simply titillating.
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