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GULAB JAMUN AND JALEBI SWEET
Gulab Jamuns drenched in delicately flavoured sugar syrup is a traditional sweet in India. There are many ready-made Instant mixes available in the market but no one comes even close to the taste of homemade gulab jamuns made from traditional mawa or khoya with this recipe. Yes, this recipe uses khoya to get the desired texture and flavour. This recipe also steers away from using rose flavoured sugar syrup for richer and delighting saffron flavoured syrup. Make it from scratch today and shower your taste buds with its unforgettable taste.
Jalebi is a popular Indian dessert made with maida and sugar syrup. Served during festivals and special occasions, this traditional dessert recipe is loved not just by kids but adults too. This crispy sugary spiral tastes brilliant when served with piping hot milk or chilled Rabri. Traditionally, a muslin cloth with a small outlet is used to make the Jalebi, by pouring it in a spiral shape in the piping hot oil. However, to make the process easier, you can use a squeeze bottle, which makes it much simpler. The golden rule to make amazing Jalebis is by well fermenting the batter. For a twist, this simple recipe can also be served as a breakfast with milk or curd. This easy and quick dessert recipe is paired with various dishes in different regions. In Gujarat, Jalebi is often paired with Fafda, whereas in other regions it is served with Rabri. It is mostly prepared on festivals like Diwali and Holi, though you can make it as per your mood and cravings. It is also a delightful evening snack when paired with Samosas and hot Masala tea. What actually makes this dessert delicious is the crispiness filled with sugary taste, no wonder this delicacy tastes best when paired with a spicy side dish or after an elaborate meal. To make this Jalebi even better add some soaked saffron water to the batter this gives a beautiful yellow tint to this recipe and the aroma of saffron makes it more delightful. It is always advisable to prepare Jalebi by shallow frying, and if you are someone who loves the aroma and taste of ghee, then you can use ghee instead of using refined oil. If you like it in the traditional way, you can serve it with Rabri or Milk, but if you have guests coming over and you just don’t have the time to prepare Rabri you can top it with some condensed milk or Vanilla ice cream.
How to Make Gulab Jamun
- With the heel of your palm or the base of a flat metal bowl, mash the khoya, so that no grains remain.
- Mix in the flour and baking soda and knead into a firm dough. You can use a food processor too.
- The dough should be firm but pliable and should not feel dry. If it does feel dry, wet your hands and work the dough again.
- Shape the dough into marble-sized balls (jamuns) that are smooth and creaseless. The shape can be round or oblong.
- Heat ghee in the kadahi till a piece of dough tossed in comes up at once.
- Lower heat and fry a cube of bread till light brown (this lowers the temperature of the ghee).
- Lift out bread and add as many jamuns as will fit in, without one touching the other.
- Keeping the heat low, fry these till a golden brown all over.
- Drain the jamuns out of the ghee, and fry the next lot, increasing the heat for a few seconds and then lowering it again before adding the jamuns.
- Keep the gulab jamuns aside till the syrup is ready.
- Mix the sugar and water and place over low heat, stirring till the sugar dissolves. Make sure it does not boil.
- Increase the heat once the sugar dissolves, and then bring mixture to a boil.
- Add the milk and water mixture and continue boiling over a high flame, without stirring.
- Skim off any scum that collects on the sides of the pan.
- Cook till syrup thickens a bit. A finger dipped in slightly cold syrup should form a coating on it for a few seconds.
- Take syrup off the stove and cool for a minimum of half an hour. Strain through a fine nylon sieve or muslin cloth.
- Add cardamom and bring syrup to a boil again.
- Add the fried gulab jamuns to it and put off the heat. Let jamuns soak for at least half an hour before serving.
How to make JALEBI
- In a large bowl mix together flour (maida), chickpea flour (besan), baking powder and baking soda.
- Add yoghurt, cardamom powder and mix
- Add food colour (if using) and water to form a flowing consistency batter.
- The batter should not be too thick or thin. You may need up to 3/4 water depending on the quality of maida and besan.
- Cover the batter and let the batter sit for 10-12 hours to ferment. Mine took 24 hours because I live in a cold place. You see small bubbles on top of the batter once it has fermented.
- In the morning, whisk the batter a little. You may need to add little water [around 1 tablespoon] if the batter looks too thick at this point.
- Meanwhile, add sugar to a pan. Add water and mix with sugar and let it all come to a boil.
- Once it comes to a boil, add cardamom powder, saffron strand and lemon juice.
- Let it simmer till the syrup becomes sticky and form a one string consistency. Basically, place a drop of syrup in between your thumb and index finger and then when you move fingers away from each other, it should form a single thread.
- If you can’t get consistency, just make it sticky. Keep the syrup warm while you make the jalebis.
- Transfer jalebi batters into a squeeze bottle. The one I used had a very small tip hence the thin jalebis.
- Meanwhile, heat oil or ghee in a pan or kadai. I used a combination of the two. Keep heat to medium-low.
- Squeeze batter in hot oil, making a spiral motion from inside to outside. Remember to keep at low heat else you won’t be able to form the shape. If the batter is dispersing in the oil, maybe it’s too thin and you need to add some flour to it. Once you have made the spiral shape with the batter, increase the heat to medium-high.
- Fry till crisp from both sides. Remove from oil and immediately dip in warm sugar syrup, few seconds on each side is good enough.
- Remove jalebis from the sugar syrup and transfer to a serving plate. Enjoy homemade jalebi with milk or rabri. You may garnish with some nuts on top!
Ingredients FOR gulab jamun
- 1/2 cup Maida (All Purpose Flour)
- 1 cup grated Mawa (Khoya)(approx. 200-225 gms)
- 1/8 teaspoon Baking Soda
- Ghee (or oil), for deep frying
- 3-4 Green Cardamoms or 1/4 teaspoon Cardamom Powder (Elaichi Powder)
- 8-10 Saffron Strands (kesar)
- 1½ cups Sugar
- 2½ cups Water
ingredients for jalebi
- 1 cup all-purpose flour, also known as maida
- 1 tablespoon chickpea flour, also known as besan
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon baking powder
- pinch of baking soda
- 3 tablespoons yoghurt
- orange food colour, optional
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chicken idiyappam biriyani
Idiyappam Biriyani is a simple tasty, delicious recipe that can be done with Leftover idiyappam. It can be served as a breakfast,dinner,lunch box recipe. it has to done quickly, healthy and tasty. You can make this recipe with leftover idiyappam also or make fresh one and prepare this delicious. Try this instant idiyappam biryani recipe and everyone is going to be in love with you.
How to make Idiyappam Biriyani
- Cook chicken with chilli powder, turmeric powder, pepper powder and salt adding enough water and keep it aside.
- Crush ginger, garlic and green chillies together to a paste.
- Heat ghee in a pan and add sliced onions and saute well till transparent.
- Add crushed ginger, garlic and green chillies and saute well.
- Add chopped tomato and saute well till soft.
- Add coriander leaves, mint leaves, 1/2 tsp garam masala, cooked chicken pieces and salt and mix well.
- Then add shredded idiyappam, 1/4- 1/2 tsp garam masala, and a pinch of yellow colour/saffron mixed with 1 tbsp lemon juice and mix well for 3-4 minutes on low flame.
Ingredients for idiyappam biriyani
- 10 Idiyappams
- 1/2 kg chicken, cut into small pieces
- 2 large onions, thinly sliced
- 4 green chillies
- 1 piece ginger
- 7 garlic cloves
- 1 big tomato, chopped
- 1/4 cup coriander leaves, chopped
- 3 tbsp mint leaves
- 3/4-1 tsp garam masala
- 1 tsp chilli powder
- 1/4 tsp turmeric powder
- 1/4-1/2 tsp pepper powder
- 1 tbsp lemon juice
- salt to taste
- 2-3 tbsp ghee
PAROTTA WITH CHICKEN GRAVY
Parotta is a griddle-fried roadside Indian flat layered bread, popular in Tamilnadu. paratha is a flatbread that originated in the Indian subcontinent. This popular street food fare is usually served with salna or kurma. The side dish with parottas include both vegetarian and non-vegetarian style gravy dishes. It is a common sight to find crowds thronging the roadside stalls where heaps of layered parottas hot off the stove are served with a curry both for breakfast and evening tiffin or dinner.
Chicken Gravy Recipe
Chicken Leg Curry is one of the most delicious curry recipes, here chicken is cooked in the unique marinade of curd and fresh cream. The ultimate Indian spices are ready to give the mind-blowing flavour to the dish.
How to Make Parotta
- Mix in the maida (all purpose flour), salt, sugar, oil and water to form a soft dough.
- Knead the dough for five minutes by hand. Cover the dough with a cloth. Rest the dough for 2 hours.
- Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls. Place the balls on the greased work surface and grease the balls with oil.
- Use a rolling pin and flatten the dough. Add ½ tsp of oil and spread it over the flattened dough. While it rests, moves on to the next one and repeat until you are done with the last piece of the dough.
- Now, take the first flattened dough, and roll as thin as you could go, about 4 to 5 inches across. It doesn’t matter if the dough tears a little here or there. Add ½ tsp of oil and spread it over the dough.
- Now, starting at one end make small pleats like how you would fold a paper fan to make it into a thin strip.
- Stretch the strip of pleated dough to lengthen by gently pulling it from both sides. Holding one end of the pleated dough, roll like a coil and tuck the other end under it. Gently flatten with your hand and let it rest for 10¬ to 15 mins. Repeat with the rest of the dough.
- On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased.
- Heat a tawa on high flame. Once the tawa heats up, place the thick parotta on the tawa and cook on both sides till golden brown on medium-high flame. Drizzle oil as your roast them on the hot tawa.
- Prepare parottas with rest of the rosettes in a similar fashion. Now take each parotta, place on the work surface and using both your hands, crush them together with similar to clapping action. This helps to open up the layers of the parotta.
- Repeat this action with all the roasted parottas.
- 1 Cup Maida (All Purpose Flour)250ml
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1.5 teaspoon sunflower oil
- 1/3 cup water (plus a few teaspoons more)
- 1/4 cup sunflower oil for making dough and cooking parottas
How to make Chicken Leg Cravy
- Wash and clean the chicken legs thoroughly in warm water.
- Combine the yoghurt, salt, black pepper powder, fresh cream and turmeric powder.
- Coast the chicken legs evenly in the marination.
- Keep aside at least for 30 minutes.
- Heat 2 tsp oil in a pan.
- Add Kashmiri red chilli, bay leaf and cumin seeds.
- Saute for few seconds and add ginger-garlic paste and green chillies.
- Fry for few seconds and immediately add chopped onion.
- Fry until onion turns into light golden brown in colour.
- Add thinly chopped tomatoes, salt and red chilli powder.
- Mix well and cook until the nice of the colour of curry comes out.
- Add 2 cups of water along with the chicken.
- Mix well, add coriander powder and garam masala powder.
- Cover the pan and bring the curry to few boils.
- Leave to cook on low flame for 4-5 minutes.
- Serve hot with roti or rice.
Chicken leg cravy Ingredients:
- 5 chicken legs
- 2 tbsp Curd
- 1/2 tbsp fresh cream
- 1 big onion thinly chopped
- 1 big tomato thinly chopped or pureed
- 1 tsp ginger paste
- 1 tbsp garlic paste
- 2 green chillies chopped
- 1 dried Kashmiri red chilli
- 1 bay leaf
- 1/2 tsp cumin seeds
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1-1/2 tsp coriander powder
- 1 tsp garam masala powder
- A pinch of black pepper powder
- Vegetable oil
- Salt to taste