Jalebi

-
Diwali, the festival of lights, is arround the corner and I bet everybody is wondering what to do different this year. I thought why not try and post some of the dishes that are popular during this festive season.
You can pick your favourite one and prepare for diwali and serve it at your own party or take it as a favor to people you visit.

 So her is my first post "the Jalebi".

 Ingredients:
  1. Maida/All purpose flour: 1 cup
  2. Corn Flour: 2 tblsp
  3. Thick Curd: 3/4 cup(approximately)
  4. Cooking soda :1 pinch
  5. Ghee: 2 tblsp
  6. Yellow food color: a pinch
  7. Oil for deep frying
Sugar Syrup
  1. Sugar: 1 cup
  2. Water: 1 cup
  3. Lemon juice: 1 tsp
Procedure:
Mix maida,corn flour, cooking soda,ghee and yellow food colour in a bowl. Add curd and make a thick batter by adding more water. 
Consistency should be like vada batter. 
Keep it in a warm place for 12 hours/overnight or until it ferments well.
Next day mix well with a ladle. It should be a sticky thick batter of dropping consistency.
In a saucepan boil sugar with water, until one string consistency. 
About 15 minutes in medium high flame. Then add lemon juice and keep in lowest heat possible.
In a flat bottomed pan, heat oil. Level should be very low. 
Take  a durable Ziploc bag with hole in the middle or a squeezable bottle like the ones they serve sauce in the restaurants (I used the bottle) and fill with the batter.
Draw circles in a medium heated oil. Also  it should be enough to fry the jalebis porous and crisp. So adjust the heat accordingly. 
Make 3-4 circles per piece and end the circle by overlapping the tip when you end, otherwise the shape wont be good.
Fry on both sides till crisp and drain it and add immediately to the hot sugar syrup. 
Let it be dunked in the syrup for 2 minutes at least. After some time, drain it and arrange in a plate.


 Enjoy hot jalebi, stays crisp for 4-5 days too.
Mine didn't turn out to be the prettiest but sure were delicious. So this diwali, go ahead and try the delicious sweets.
Till then happy blogging
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add
Read more