Jalebi Recipe !

Making Jalebi at home will be so messy… this is what I thought, until I made Jalebi at home ! The delicious mouth watering Jalebi recipe..here it is… & as I said, I paired Jalebi & Poha Chiwda with cup of hot tea :-)

Check out the Poha / Avalakki Chiwda recipe @ Avalakki Chivda / Poha Chiwda

Jalebi

Ingredients :

All purpose flour /Maida - 1/2 cup
Yogurt - 1 tea spoon
Corn flour - 1 tea spoon
Baking soda - 1/4 tea spoon
Lemon juice - 1/2 tea spoon
Water - 5 to 7 table spoons
Oil - to fry the jalebi
Saffron - soaked in little water ( OPTIONAL can use food color too)

For Sugar Syrup :

Sugar - 1/2 cup
Water - 1/2 cup
Lemon juice - 1 tea spoon

Preparation :

- Soak few strands of saffron in a table spoon of water .

Saffron

- Add corn flour , yogurt, lemon juice & baking soda to the all purpose flour one by one.

Corn Flour

Yogurt

Baking soda

Lemon Juice

- Mix all the ingredients, slowly adding the water little by little ( 1 table spoon of water each time ).

Saffron soaked water 

- Add the saffron soaked water to the jalebi mix (Separate the saffron strands from the water).

- The consistency should not be too runny or watery.

- Take the Jalebi mix in a zip lock or ketchup bottle, so that easy to make the jalebi while frying, I used a ziplock cover.

- Keep the Jalebi mix aside & prepare the Sugar syrup.

Sugar Syrup :

Sugar

- Add water to the sugar & slowly cook the sugar syrup until it becomes little thick (Not required to be string consistency).

- Before turning of the heat, add the lemon juice to the sugar syrup so that, so that, syrup doesn't get crystallized.

Sugar Syrup

- Frying Jalebi,

- Make a small cut at the end of the cone (filled with jalebi mix)

- Heat oil in the pan & start making jalebi flowers in the oil.

Jalebi

- Fry Jalebi slowly flipping on the other side until they are turned golden brown color.

- Once fried, take them out on to a plate & keep them aside.

- Start dipping and soaking the jalebi in the luke warm sugar syrup for few seconds.

- Don't need to soak them for longer time..just need to soak them in sugar syrup for few seconds would be good enough.

Jalebi

- It is time to relish the Fresh home made Jalebi & you can store them too !

Jalebi

Chivda Recipe / Poha Chiwda / Avalakki Mixture

Snack time !!!! Here is a simple & spicy Poha / Avalakki Chiwda (Mixture) for you all…& I paired it up with jalebi at tea time !

Check out the Jalebi Recipe @ Jalebi Recipe

Poha Chiwda

Ingredients :

Thin Poha / Avalakki - 2 to 3 cups

Curry Leaves - 1 spring

Chopped Green chili - 1 table spoon

Red Dry chili - (crushed) 1 table spoon

Sesame seeds - 1 tea spoon

Raising - 2 tea spoons

Cashews - 2 table spoons

Jeera & Mustard seeds - 1 tea spoon

Peanuts / Ground nuts - 1/4 cup

Dry coconut flakes - 1/4 cup (small flakes / crushed)

Roasted chana dal - 1 table spoon

Oil - 3 to 4 table spoons

Turmeric powder - 1 tea spoon

Salt - about 1 tea spoon

Ingredients / avalakki chivda

Preparation :

- For this chiwda / Mixture take thin poha or avalakki 

Avalakki

- Heat the oil in the pan & add the jeera / mustard seeds mix and fry.

- Slowly start adding all the ingredients one by one except, turmeric powder & salt.

- Once the seasoning is fried, turn off the heat & add the turmeric powder and salt.

Chivda

- Give a quick stir & add the poha / avalakki to the seasoning & mix well through the seasoning.

Poha Chiwda

- Once the Poha mixture is come down to room temperature, can store it in a air tight container 

Avalakki Mixture

Mixed Sprouts Sundal !

On any festival day or vratam day..along with any sweet as prasada you get one more delicious prasada is, Chickepa (black chana) Sundal :-) !!!

Having, Mixed Dal / Bean Sprouts handy at home..quick spark in my brain to make Sundal / Guggillu With Mixed Sprouts !!!

Checkout the How to make mixed sprouts at home @ How to make Mixed Sprout at Home

Rolling out the recipe for you….

Sundal

Ingredients :

Mixed Sprouts / Any sprouts - 1 cup

Salt - As per the taste

Water - to boil the sprouts

For the seasoning:

Oil - 1 table spoon

Mix of Cumin seeds / Mustard seeds / Split moong dal / Split Chana dal - 1 table spoon

Dry red chili - 2

Curry Leaves - 3 to 4

Grated dry coconut - 1 to 2  table spoons

Preparation:

Mixed Sprouts

- Boil the sprouts in the water with little salt.

Boiled Sprouts

- Once boiled the sprouts, drain out all the water & keep the sprouts aside.

- Heat the oil in the pan & slowly start adding the seasoning ingredients one by one.

- Once the seasoning is roasted well, add the boiled mixed sprouts to the seasoning.

- Gently mix the boiled mixed sprouts through the seasoning & adjust the salt.

- After few seconds, turn off the heat and the tasty mixed sprouts sundial are ready !

Mixed Sprouts sundal

Sprouts !!

I am not discouraging you to buy sprouts outside, but to encourage you to make sprouts at home with your preferred grains / beans…very easy and once done you can use them unto 10 days, storing them in refrigerator. Very easy & you can choose the grains of your choice..but the procedure is very easy…

Check for the Moong sprouts patty recipe @ Moong / Mung bean Sprouts Patties recipe

Check the Mixed sprouts sundal recipe @ Sundal / Guggillu with Mixed Sprouts Recipe

Sprouts

Ingredients :

Whole Moong dal / Mung bean - 1/2 cup

whole black chickpea / black chana - 1/2 cup

Whole Horse gram - 1/2 cup

Water - to soak the grains or beans over night

Preparation :

Sprouts

- Take all the grains / beans / dal in a bowl & add water as required to completely soak all the dal.

- Soak all the ingredients overnight.

Sprouts

- Next day morning, drain all the water completely.

- Take them in a airtight container & keep them in refrigerator for 1 day.

- We can leave them outside as well.

- For a longer sprouts, leave them for 2 days.

Sprouts

- The Sprouts will be ready in 1 to 2 days, you can use them for salads, or temper them with little seasoning or use them to make sprouts patties.

http://luv4cuking.blogspot.com/2015/03/moong-sprouts-cutlet-mung-bean-sprouts.html

Make sprouts as part of your meal at least once or twice a week to get enormous health benefits & nutrients.

Bhindi Fry / Okra Pan fry

Bhindi / Okra Fry is favorite to many of us…& many of us believe ' Eating Bhindi / Okra makes one GOOD at Mathematics :-) ' & I, Believed it so strongly since, my sister loves Bhindi & she is very good at mathematics !!!!! Kidding…but, it must be true, because " Bhindi / Okra Okra is relatively high in nutrients deemed important for brain function like Phosphorus and Vitamin A. It is also relatively high in Omega-3 and Omega-6 and other antioxidants "

Bhindi Fry

So here is the recipe…

Ingredients :

Okra / Bhindi (chopped) - 3 cups
Red chili powder - 1/2 to 1 table spoon
Turmeric Powder - 1 tea spoon
Coriander / Dhania powder - 1 tea spoon
Cumin / Jeera powder - 1 tea spoon
Dry Grated coconut - 1 table spoon
Salt - As per the taste

For Seasoning :

Oil - 2 table spoons

Mix of Chanadal / Urad dal / Split moong dal / Cumin seeds / Mustard seeds - 1 table spoon

Curry Leaves - 3 to 4
Dry Red chilli - 2
Chopped / Crushed Garlic cloves - 1/2 table spoon

Preparation :

- Heat the oil in the pan & add all the seasoning ingredients.

- Once the seasoning started spluttering, add chopped garlic, dry red chili & curry leaves and fry for few seconds without burning the seasoning.

- Once, the seasoning is fried enough add the chopped okra / bhindi pieces to the pan.

- Also add salt and stir well & leave it to cook for 3 to 4 minutes loosely covering with a lid under a low to medium heat.

- After, few minutes, you can notice that bhindi pieces are soften little. At this point add cumin powder, turmeric powder, coriander powder and gently stir once, and leave it to cook for another 4 to 5 minutes under low to medium heat.

- Please note, while stirring the bhindi do it along the edges of the fry..otherwise the bhindi pieces will be mashed up or break & have to stir very gently, also always cook under low to medium heat.

- You can see the bhindi pieces becoming crispier after some time..at this point, add the chilli powder & grated dry coconut to the bhindi fry & strir gently and let it cook under low heat. DON'T COVER WITH THE LID. If, you cover with the lid, bhindi pieces won't be crispier.

You can feel nice aroma of Crispy Bhindi fry….once done turn off the heat and can garnish with chopped coriander leaves

Okra fry

Mango Shrikhand / Amrakhand

The thought of Shrikhand brings back the visuals of enjoying the chilled shrikhand in the earthen pot…..

Since, Summer is on the way ( still Spring, though) …most of my thoughts and heart longing for more & more MANGOES… :-) So, here is the Mango Shrikhand (or) Amrakhand recipe for you all….with Love !

Mango Shrikhand 

Ingredients :

Yogurt - 1 cup shouldn't be sour & Should be thick / hard

Mango Pulp - 1 to 1 1/2 cup 

Sugar - 2 table spoons (OPTIONAL)

Cardamom powder - 1 pinch

Nutmeg powder - 1 pinch (optional)

flakes / stamped pistachio & almonds - 1 table spoon

Milk - 1 table spoon

Saffron - few strands

Preparation :

- Yougurt / Curd should be thick / hard shouldn't be watery or sour.

- If you want to get the thick & hard yogurt, keep the yogurt in muslin cloth or any cotton fabric and squeeze and drain all the water.

- Warm the milk & soak the saffron strands.

- Mix the sugar & mango pulp with the yogurt & whisk thoroughly without any lumps, should be creamy texture. I didn't use the sugar as I feel the mango pulp is sweet enough for us.

- Add the saffron soaked in the milk , cardamom powder / nutmeg powder to the whisked yogurt & mango pulp mix.

- Blend / mix them thoroughly.

- Take the Mango Shrikhand in to the dessert bowls or serveware and top them with almond / pistachio flakes.

- Keep the Mango Shrikhand in the refrigerator for 2 to 3 hours before serving.

Serve the Chilled Mango Shrikhand…..it tastes heavenly

Amrakhand