JALEBIS

For the jalebi batter
1 cup plain flour (maida)
1 teaspoon Bengal gram flour (besan)
1/2 teaspoon fresh yeast, crumbled
1 tablespoon melted ghee
1 teaspoon sugar
2 to 3 drops of lemon yellow food colouring
For the sugar syrup
2 cups sugar
a few saffron strands
1/4 teaspoon lemon juice
Other ingredients
ghee for deep frying
For the jalebi batter
1. Sieve the plain flour and gram flour together.
2. Dissolve the yeast in 1 tablespoon of water.
3. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
4. Keep aside for 10 minutes till the yeast ferments.
For the sugar syrup
1. Dissolve sugar in 1 cup of water and simmer for 5 minutes till syrup is of 1 string consistency. 2. Add the saffron and lemon juice and mix.
3. Remove from the fire and keep aside.
How to proceed
1. Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. (1") deep].
2. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
3. Press out round whirls of the batter into the hot ghee working closely from centre to the outside of the whirl [approximately 50 mm. (2") diameter].
4. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
5. Drain immediately and serve hot.
Tips Take a scoop of vanila icecream in a bowl top it with hot jalebies and serve immediately.Do not allow the jalebi batter to overferment. Fry the jalebis immediately once the batter has rested for 10 minutes.

MOHANTHAL

Today I thought of giving you some sweets as one of my regular blog user wanted some sweet recipes.So this whole week I will post sweet recipes.For past 2 days my net was not working and from friday till tuesday my office will remain closed.Please take a note of it.Thanks.

Ingredients
1 cup ghee
2 cups coarsely ground Bengal gram flour (besan)
1 cup grated khoya
1 teaspoon cardamom powder (elaichi)
For the sugar syrup
1 1/2 cups sugar
1 cup water
2 tablespoons milk
For the garnish
2 tablespoons chopped almonds
2 tablespoons chopped pistachios
Method
1. Place the gram flour in a bowl.
2. Heat the ghee and pour half of it over the gram flour.
3. Rub the ghee into the gram flour till the mixture resembles bread crumbs.
4. Put the remaining hot ghee in a kadhai, add the gram flour mixture and cook till the mixture is golden brown, stirring continuously.
5. Add the grated khoya and cardamom powder and stir for about 5 to 7 minutes.
6. Remove from the heat and allow to cool till it is warm.
For the sugar syrup
1. Mix the sugar with water in a pan and simmer for 10 minutes.
2. Add the milk to the boiling sugar syrup.
3. The impurities will from a grey layer. Remove this layer gently using a slotted spoon.
4. Simmer this till the syrup is of 1 string consistency. Keep the syrup hot.
How to proceed
1. Pour the hot sugar syrup over the cooked gram flour mixture and stir well.
2. Pour into a greased 225 mm. (9") diameter thali with 25 mm. (1") high sides.
3. Sprinkle chopped almonds and pistachios on top and allow to set for 4 to 5 hours.
4. Cut into 25 mm. (1") squares.
5. Serve at room temperature.
Please watch if you are on diet.This is deshi sweet very famouse specially in Gujarat and Rajasthan from INDIA

AJWAIN PATTE KE PAKODE

Ingredients
20 whole ajwain leaves
oil for deep frying
For the batter
1 cup besan (bengal gram flour)
½ teaspoon chilli powder
¼ teaspoon turmeric powder (haldi)
2 pinches asafoetida (hing)
1 tablespoon hot oil or a pinch of soda bi-carb(preferabally hot oil)
salt to taste
For the batter
1. Mix all the ingredients together with a little water to make a thick batter. How to proceed 1. Dip each ajwain leaf in the batter.
2. Deep fry in hot oil until golden in colour. Drain on absorbent paper.
3. Serve hot.

METHI KE DHEBRE

Ingredients
2 cups fenugreek leaves (methi), chopped
1 cup millet flour (bajre ka atta)
1/4 cup whole wheat flour (gehun ka atta)
1 tablespoon Bengal gram flour (besan)
1/2 teaspoon chilli powder
1/4 teaspoon asafoetida (hing)
1/4 teaspoon semolina (rawa)
1/2 cup fresh curds
2 tablespoons fresh garlic, chopped
2 green chillies, chopped
1 tablespoon oil
1 teaspoon sugar
salt to taste
Other ingredients
oil for cooking
METHOD:
1.Make as theplas.

PANEER WRAPS

For the wraps
1 cup wheat flour (gehun ka atta)
1 cup plain flour (maida)
4 tsp oil
½ tsp salt
For the stuffing
1 cup cauliflower, grated
1 cup paneer (cottage cheese), grated
3 chopped green chillies
2 tbsp chopped coriander
2 tsp oil
salt to taste
Other ingredients
oil for cooking
For the wraps
1. Mix the flours, oil and salt and make a smooth and pliable dough by adding enough warm water.
2. Knead the dough well and keep for ½ an hour. Knead again.
3. Divide into 6 portions and roll out each portion into 150 mm. (6") diameter rounds with the help of a little flour.
4. Cook lightly on both sides on a tava (griddle) using enough oil till they are well cooked.
For the stuffing
1. Heat the oil in a kadhai and add the green chillies and cauliflower.
2. Stir fry till the cauliflower is cooked. 3. Add the paneer, coriander and salt and cook for some time.
4. Divide into 6 portions and keep aside.
How to proceed
1. Place a hot wrap on a plate, place a portion of the stuffing on it.
2. Roll it up and serve hot.

CHAWLI BHAJI(JAIN)

Ingredients
4 cups chopped amaranth (chawli) leaves
A pinch turmeric powder (haldi)
½ tsp mustard seeds (rai/sarson)
8 to 10 curry leaves (kadi patta)
2 whole dry red chillies,
broken into pieces
1 tsp soaked urad dal (split black lentil)
A pinch asafoetida (hing)
2 tsp oil
Salt to taste
Method
1. Cook together the chawli leaves, turmeric powder and salt with 1 cup water over a medium flame, till the water dries out.
2. Remove from the flame and keep aside to cool.
3. When cool grind into a fine paste. Keep aside.
4. Heat the oil in a non-stick pan, add the mustard seeds and fry till the seeds crackle.
5. Add the curry leaves, dry red chillies, urad dal and asafoetida and fry for a while.
6. Add the chawli paste and salt and bring to a boil. 7. Serve hot.

BUTTER PANEER MASALA

Ingredients
Paneer: 800 gms
Tomato Puree: 1/2 cup
Onion paste: grind 2 meduim sized onions
Ginger/garlic Paste: 1 tblspn
Red Chillie Pdr.: 1.5 tblspn
Garam Masala: 2 teaspns
Sugar: 150 gms
White Butter: 100 gms
Water: 150 ml
Fresh cream:50 ml
Salt to taste
Green coriander springs for garnishing
Method
1 Add butter to the paneer pieces and cook for 3 min.
2 Put all ingredients except fresh cream and coriander in another bowl covered with the lid.
3 Add the cooked paneer along with the above masala.
4 Add water and cook for 6-7 min
5 Add cream and cook for another 2 min.
6 Garnish with chopped coriander leaves.
7 Serve hot with Naans or any parotas/rotis User Comments & Tips The power level setting for the recipe is 60% or 540 degrees C.