Jalebi

Jalebi Recipe :)

         

Ingredients :

Maida/All purpose flour	1 cup
Corn Flour	2 tblsp
Thick Curd	3/4 cup(approximately)
Cooking soda	1 pinch
Ghee	2 tblsp
Yellow/orange food colour	1/2 pinch
Oil + ghee	for deep frying

Sugar Syrup:

Sugar	1 cup
Water	1 cup
Lemon juice	1 tsp
Rose essence/elachi powder	Optional / one drop

Method:

• 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 another stove, boil sugar with water,food colour, until one string consistency. Say 15 minutes in medium high flame. Then add lemon juice, essence/elachi,saffron and keep in lowest heat possible.                               

• In a flat bottomed pan, heat oil+ ghee. Level should be very low as shown in the pic. Take a cloth with a smallest hole in the middle or a durable Ziploc bag/ milk cover or a cloth with hole in the middle. Fill with the batter and draw circles in a medium heated oil. oil should never fume. 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.                   

Note:

• The batter consistency is very important,it should be thick like vada batter. If its runny, then jalebi will become flat.
• Don’t add cooking soda too much.
• While cooking jalebi, keep flame medium to make it crisp.
• Fermentation is very important. If you doubt if the batter will ferment or no, you can add a tsp of dried yeast and ferment for less hours.

Green Chutney

Green Chutney Recipe :)

Ingredients :

Mint leaves	1/2 cup
Coriander leaves	1/2 cup
green chillies	4 nos.
Onion	1/2
Garlic	3-4 flakes
chaat/garam masala	2 tsp
Lemon	1/2
Salt	as needed
Water	as needed

Method:

• Clean the leaves and chop the coriander with stem.Peel garlic and cube the onion.                                                

• Grind the leaves with green chilli,onion,garlic,chaat/garam masala ,salt and little water…to smooth paste

                                            

• Squeeze the juice from half of a lemon and mix well with spoon.
• Store in a clean,air tight container,keep refrigerated

Sweet Chutney

Sweet Chutney Recipe :)

Ingredients :

Dates(de seeded)	12-14 nos
Tamarind	1 tblsp(lemon/amla sized)
Jaggery	1 tblsp
Red chilli powder	3/4  - 1 tsp
Garam masala	3/4 tsp
Jeera,roasted and powdered	1 tsp
Salt and water	As needed

Method:

• Pressure cook the dates and tamarind with very little water upto 3 whistles 

• Cool down and extract a thick juice from tamarind,grind the dates in to smooth paste.

• Mix the tamarind extract,dates paste,jaggery,water and bring to boil

• Add red chillie powder, garam masala .
• Add the roasted jeera powder lastly and give a boil.

• Let the chutney be thick like the tomato sauce in consistency.

Note:

• You can refrigerate this chutney for a month.

• For making pani puri, you can use this chutney. For that you just need to make it in a liquid form by adding good amount of water.

• Drinking the liquid water of this chutney is good treatment if you have swelling in your mouth.

• You can use sugar instead of jaggery if you like it.

• You can pour this yummy chutney on top of dhahi vada to make them more tasty.

Dhahi Poori

Dhahi Poori Recipe :)

              

Ingredients :

Mini poori	12
Potato	1, boiled & cubed
Green peas or whole green gram	8 ounces
Onion	1 no
Sev	3/4 cup
Green chutney	as needed
Sweet chutney	as needed
Dahi/ plain yogurt/ curd	1 cup (beat smoothly with a tblsp of sugar)
Chaat masala, red chilli powder	For sprinkling on top
Black salt	as needed
Coriander leaf	few for garnishing

Method:

• Get poori, green chutney and sweet chutney
• Gather the ingredients needed together and then its easy. Break the poori's in the middle to make a hole.
• Mix boiled potatoes, green peas, black salt and masala/chilli powder
• Stuff loosely the mixture and add onions on top. Add a dash of sweet and green chutneys over it. Above this, add the thick beaten sweet curd.
• Pour the remaining curd over the poori and again sprinkle green and red chutneys over the puris. Sprinkle sev all over and red chilli, chaat masala powder and coriander leaves too.

Note:

• You can always make use of ready-made items too. If you are in India then these poori and chutneys are readily available.

• Use thick curd and beat it with sugar for tasty dahi poori.

Cream of Mushroom Soup

Cream of Mushroom Soup Recipe :)

Ingredients :

Milk	1 Cup
Butter	2 tblsp
Mushroom	8 ounces
Onion	1 no
Water	2 cups
Maida flour	3 tblsp
Salt	to taste
Pepper powder	for seasoning
Corn flour	1 tblsp
Garlic/ garlic bread	4-5 Nos
Clintro/Spring onion/Coriander leaf	few for garnishing

Method:

• In a large sauce pan heat butter and add the garlic's grated and finely chopped onions(u can also grind the onions to paste if required)
• Stir well till the onions turn transparent. now add the chopped Mushrooms(chop it to thee size u desire).
• Now add milk, and mix the maida flour with 1 cup water in a bowl without any lumps.(out of the 2 cups of water specified use 1 cup of water with maida)
• Stir til the soup starts to boil , then mix cornflour with one cup of water without lumps (this is the second cup of water mentioned)
• Add Salt and stir till the soup become thick.
• Cook until mushroom become soft in texture and top with water (add water ) every now and then if needed or to get desired consistency of the soup. 
• Season generously with pepper.
• Garnish with clintro/spring onion/coriander leaves.
• Serve hot ! 

Note: Remove the stock if your using button  mushroom and clean the buttons well before chopping.