Jalebi Recipe | जलेबी रेसिपी

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 15 Pieces

Serving Size: 1 Piece

Calories per serving: 96

Fat per serving: 3.6g

Ingredients

• 1 cup Maida (All purpose flour / Refined flour)
• 1/4 cup Cornflour
• 1 cup fresh Yogurt (Curd / Dahi)
• 1/2 tsp Baking Powder
• 1 cup Sugar
• 1 cup Water
• 1/4 tsp Red-orange Food Color or Yellow Food Color
• Oil for deep frying

Instructions

1. Take a big bowl and add 1 cup Maida, 1/4 cup Cornflour, 1 cup fresh Yogurt,1/2 tsp Baking Powder and 1/4 tsp Red-orange Food Color or 1/4 tsp turmeric powder. Add about 1 cup of water and mix all the ingredients well. Make a batter of smooth and pouring consistency. It should not be too thin or too thick.
2. Cover the batter and refrigerate it for 12 - 24 hours. It will help to ferment the Jalebi batter. If you don't want to keep it aside that long then you may use active yeast and keep it aside for 1 hour.
3. Cook 1 cup of sugar with 1 cup of water in a deep non-stick pan on low heat, stirring continuously, till the sugar dissolves and till you have a thick two-strand sugar syrup / chasni. Keep it warm on the stove.
4. Now Heat good amount of oil or ghee in a pan / Kadai on medium heat to about 150C / 160C, about 300F TO 320F. Fill the prepared Jalebi batter either into a squeeze bottle, just like bottle of tomato ketchup or you can put the batter in zip lock bag with a small hole. Squeeze round spirals into the hot oil and deep fry, turning them over gently a few times, till they are evenly golden and crisp.
5. Drain the fried Jalebi quickly from oil and dip in sugar syrup / chasni. Take the Jalebi out from the syrup, garnish with few saffron strands and serve hot. You can also put Jalebi in plate and then pour syrup on top of them.

Note -

You can make jalebi with the help of muslin cloth as well, for that you need to pour the batter in the cloth, gather the edges and make a tight potli, then make a small hole and pour the jalebi in hot oil. You can add about 1/2 tsp green cardamom seeds powder and 1/2 tsp rose water in batter for bringing more flavors in jalebi.

Idli Fry Recipe : इडली फ्राई रेसिपी

Prep Time: 1 minute

Cook Time: 4 minutes

Total Time: 5 minutes

Yield: 16 pieces

Serving Size: 4 pieces

Calories per serving: 150

Fat per serving: 7g

Ingredients

• 4 Idli's
• Some Oil for Frying
• pinch of chaat masala
• pinch of red chili powder
• pinch of garam masala

Instructions

1. Take Idli's and Cut them in medium size pieces. 
2. Make sure not to make them too small or they may break while frying.  
3. Fry Idli's for 2 minutes at high heat till they are golden brown 
4. Take out Idli's and put them on tissue paper to remove excess oil from them  
5. Sprinkle a pinch of red chili powder, chat masala and garam masala over fried idlis. 
6. Serve with chutney.

 You may sprinkle your favorite masala and Bikaji Bhujia on top of it for variations. Fry idli's on high heat so that it absorb less oil.

RAGADA PATTICE RECIPE : रगड़ा पेटिस

Servings : 4-5
Cooking time : 30 minutes or so

Ingredients:

Ingredients for ragda :
1 cup dried white peas
1 small onion (finely chopped)
1 tsp green chili paste
1/2 tsp ginger – garlic paste
1/2 tsp mustard seed
4-5 curry leaves
Pinch of asafetida
1 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp black salt
1/2 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp garam masala

Ingredients for pattice :
5 medium potatoes (boiled)
2 green chili (cursed fine)
1 tsp ginger (grated)
1 tbsp oil
1 tsp corn flour
2 tbsp dry bread crumbs
1/4 tsp turmeric powder
Salt to taste
Oil(shallow fry patties)

Ingredients to garnish :
1 cup sev
1 tsp chaat masala
2 onions (finely chopped)
1/2 cup green coriander chutney
1/2 cup tamarind chutney

How to make ragada pattice:

• Method for making ragda:
• Wash and soak dried peas in water for 8-10 hours or leave it over night.
• Drain soaked peas and transfer them to pressure cooker, add four cups of water, salt and a pinch of soda. Pressure cook it for 5 whistles, until the peas turn soft. Don’t drain the water as it can be used later.
• Heat oil in a wok, add mustard seed, curry leaves and asafetida. When mustard seed starts to splatter add onion, chili and ginger garlic paste. Sauté for 3-4 minute, till the onions are translucent.
• Add cooked white peas along with water that is been left from cooker. Add red chili powder, cumin powder, coriander powder, black salt, pepper powder, salt, turmeric powder and garam masala. Mix all the ingredients well.
• Mash some peas with a back of spoon to make thicker ragda. Add 1 cup of water in it. Mix well.
• Let the mixture cook over medium flame for 10 minute until gravy turns thick.
• Method for making pattice :
• Peel and mash boiled potatoes. Add green chili, salt, grated ginger, corn flour, salt, bread crumbs, and turmeric. Mix all the ingredients well.
• Divide mashed potato mixture into 12 equal portions and give them a shape of round ball. Press them little using palms to make ½ inch thick flat round shape patties.
• Shallow fry pattice on a non – stick griddle over medium flame using small amount of oil.
• Fry until potato pattice are crisp and golden brown on both sides.
• Place two patties on a plate, top with a spoon full of ragada over it. Then garnish it with tamarind chutney, finely chopped onion, coriander leaves and sev. Sprinkle chat masala over it.
• Serve hot. 

Note : To add more flavor and taste, sprinkle with Bikaji Bhujia and enjoy.

Bread Rolls Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 8 Pieces

Ingredients

4 medium potatoes

2 tbsp fresh or frozen green peas (boiled)

8 bread slices (white or brown)

1/2 inch ginger, finely chopped

2 green chillies, finely chopped

1/2 tsp mustard seeds

Few curry leaves

1/4 tsp turmeric powder

1/4 tsp chaat masala powder

Fresh coriander leaves, finely chopped

Cooking oil for deep frying

Salt to taste

Instructions

Boil the potatoes, peel and place in a big bowl. Mash the boiled potatoes and keep aside.

Heat 1 tsp oil in a pan, add mustard seeds and curry leaves. Mix ginger along with green chillies and saute continue on low flame. Add mashed potatoes, green peas, salt, turmeric and chaat masala powder. Mix well and leave for 2 minutes, until spices are well blended with potatoes. Garnish with good amount of chopped coriander leaves and keep the mixture aside. 

Take 8 bread slices, and trim them from the edges. Soak in water just for a few seconds, press firmly and squeeze out the water. (Tip: Be very carefully while soaking the bread slices in water and do not dip them fully else they will break and it will be difficult to fill the stuffing inside it). 

Now Put 1-2 tsp of prepared mixture in each bread slice and carefully fold it. You may seal the edges either with water or with flour. Heat good amount of oil in a frying pan and deep fry bread rolls, till turn crispy and light browned. 

Drain on oil absorbent paper napkins to remove the excess oil from it and serve with Chutney and Tomato Ketchup.

Chatpati Aloo Chat | चटपटी आलू चाट

Ingredients
Serves: 4 

• 1 big potato boiled and cut into small cubes
• 1/4 cup pomegranate seeds
• 2 tblsp spicy green chutney
• 2-3 tblspn sweet chutney
• 4 tbspn sev
• 4 tblspn spicy groundnuts
• black salt or kala namak as per taste
• Bikaji Bhujia 

• corriander leaves
• 1 tspn chiili powder
• 1 tspn chat masala powder
• 1 tomato cut into small pieces
• 1 big onion cut into small pieces
• 1/4 cup sprouts ( can be green gram, channa dal etc)

Directions
Prep:30min  ›  Cook:15min  ›  Extra time:10min other  ›  Ready in:55min 

1. Boil the potato and cut into small cubes
2. mix all the above ingredients in a bowl and serve with Bikaji Bhujia on top and few pomegranates seeds on top

Rasgulla Recipe

Ingredients
Serves: 6 

• 1 litre cow's milk
• 1/2 teaspoon citric acid dissolved in 1/2 cup water
• 1 teaspoon maida flour
• 1 cup sugar
• 3 cups water
• a few drops rose essence
• a few slices almond

Directions
Prep:2min  ›  Cook:50min  ›  Ready in:52min 

1. To make chena (paneer) bring milk to a boil in a heavy-bottom pan. Bring it to a seam, let it cool down and bring the heat up again to boil. Add citric acid. Stir constantly. When milk curdles, remove pan from heat and leave covered for 15 minutes.
2. Place thin piece of cloth on the bowl. Pour curdled milk into muslin and strain. Gather up the corners and tie it up to hang it to let the water drain out. Squeeze out as much water as possible. Put some heavy wheight on it to drain excess liquid. Keep it over night or as long as possible.
3. Place chena on a plain surface and knead it to make it as soft and smooth as possible (approximately for 5 minutes). Add flour and continue kneading till all grains disappear.
4. Put sugar and water in wide mouth pan and place it on high heat. Stir till sugar melts.
5. Start forming little balls with the chenna. When the syrup is boiled and sugar is melted, put each ball one at a time in the syrup. Leave some space for the rossogollas to swell. They will double in size.
6. Keep the pan covered and in low for 45-50 minutes. Check the rossogolla. Taste one to make sure it is properly done. Switch off the gas. Serve it hot or at room temperature. Add a little rose essence if you like it. Garnish with almond slices.

Shortcut

Use a food processor to knead the chena.

Orange and Almond Syrup Cake

Ingredients

• 3/4 cup self-raising flour
• 1/2 cup caster sugar
• 1/2 cup almond meal
• 1/4 cup orange juice (see note)
• 2 tablespoons vegetable oil
• 1 egg, lightly beaten
• 1/4 cup milk
• Double cream, to serve

Orange syrup

• 1 cup orange juice (WE used bottled fresh orange juice to save time.)
• 1/3 cup caster sugar 

1. Step 1
   Grease a 7cm-deep, 8cm x 19cm microwave-safe silicone loaf pan. Line base and sides with baking paper.
2. Step 2
   Combine flour, sugar, almond meal, orange juice, oil, egg and milk in a bowl. Pour into prepared pan. Microwave on HIGH (100%) for 6 to 7 minutes or until top is firm to touch.
3. Step 3
   Meanwhile, make Orange syrup: Combine the orange juice, sugar and 2 tablespoons cold water in a saucepan over medium heat. Bring to a simmer, stirring occasionally. Simmer for 2 minutes.
4. Step 4
   Turn cake out onto a baking paper-lined wire rack over a tray. Drizzle half the syrup over the top of the cake. Serve cake warm with remaining syrup and a dollop of cream.