how to make badusha

Badusha

Ingredients
2 cups bisquick, sour cream, 2 cups sugar, 1 cup water
Preparation
o Make one thread consistency syrup with sugar and water.
o Make a dough with bisquick and sour cream. Roll it into balls and
flatten slightly. Score a circle on the patty with a knife or small cap.
o Deep fry in crisco or oil on low fire till a med brown.
o Dip in syrup by pushing it deep down, remove and set aside. Can
place a walnut or pecan in the centre immediately after dipping.
STUFFED BRINJALS (Cashew & Coconut Stuffed
Brinjals)

INGREDIENTS
8 small, round brinjals,
2 cups scrapped coconut,
1 cup broken cashew nuts,
4 large onions, ¼ cup tamarind juice,
4 round potatoes,
1 tsp chilli powder,
½ tsp turmeric powder,
1 tsp mixed spices (powdered cloves, cardamom & pepper),
8 peppercorns,
6 cloves,
1 tbsp coriander seeds,
½ cup oil,
salt to taste,
1 cup chopped coriander leaves.

METHOD
Remove stems & slit brinjals crosswise without cutting all the way through. Peel
potatoes but leave whole. Slice two onions. Heat two tbsp oil & fry peppercorns,
cloves & coriander seeds. When they pop, add sliced onions. Brown. Add scraped
coconut & roast till golden. Cool & grind to a fine paste, adding very little water.
Add to this paste the chilli powder, turmeric, mixed spice, salt, tamarind juice,
coriander leaves & the remaining two onions chopped very finely. Add cashew
nuts & mix well. Stuff this mixture into the brinjals. Heat remaining oil in a heavy
pan. Add the brinjals, potatoes & remaining coconut paste. Add just enough water
to cook the vegetables on a low, even fire.

for videos
www.youtube.com/watch?v=aDj1oulbVBg