Jalebi
Jalebi is a traditional Indian sweet which is relished since ages. Jalebi is a pretzel shaped sweet. It’s like a funnel filled with syrup. Some people enjoy it with rabri or hot milk flavored with cardamom powder. We enjoy jalebis hot and crispy, on their own.
Recipe of jalebi
1 cup maida (all purpose flour)
1 tbsp besan (gram flour)
1 tbsp curds (yogurt)
1/4 tsp baking powder
1 tbsp powdered sugar
A pinch of saffron
Oil or ghee (clarified butter) to deep fry
For syrup
1 cup sugar
2 cups water
1/2 tsp green cardamom (elaichi) powder
A pinch of saffron
1. Mix well all the ingredients of jalebi. Add warm water to get the batter of thick pouring consistency. Beat well so that no lumps are there. Let it rest in a warm place for 1 hour.
2. For syrup or chashni, add all the ingredients to the water and let it boil. After 1 boil, cook it on a lower heat for 5-7 minutes. Remember syrup should be of 1 thread consistency and hot when the jalebis are dipped in it.
3. Fill the batter in a zip lock bag with a small corner cut so that there is a hole in it or you can fill it in an empty ketchup bottle. Heat oil in a pan or a kadhai. Once the oil is hot, turn the heat to medium.
4. In the oil, make circles inside a circle with the batter by squeezing, starting from outside. Similarly make other rounds. Lower the heat further and fry jalebis on a low heat. Fry jalebi from both sides by turning over using chimta. Fry till golden. Drain.
5. Put these jalebis in the syrup 3-4 at a time. Let them soak for 1-2 minutes. Then take out and serve hot.
Matar mushroom
This is a simple recipe of matar mushroom, not like that of restaurants but the way it is cooked at home. I try to blog about recipes which we can prepare and eat on an everyday basis with not much fuss.
Recipe of matar mushroom
200 gm button mushroom (khumb)
1 cup shelled peas (matar)
2 tomatoes- pureed
1 onion
2-3 cloves garlic (optional)
1 inch piece ginger
1 tbsp oil
1/2 tsp cumin seeds
3/4 tsp coriander powder
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp garam masala powder
2 bay leaves (tej patta)
1. Mince together onion, ginger and garlic. Clean, wash and cut each mushroom into 4 pieces.
2. Heat oil in a pan and add cumin seeds and bay leaves. When they change color, add onion paste. Sauté till light brown.
3. Add tomato puree and all the spices and salt. Fry till oil start to leave the masala.
4. Add green peas and mushroom. Add 1 cup water; cover the lid of the pan and lower heat. Cook for 10-12 minutes till mushrooms and matar are tender and you get the desired consistency of the gravy. Serve hot with roti or rice.
Besan ladoo
Besan ladoo is an all time favorite in many Indian households. They stay fresh for many days if stored properly. This recipe is an age old recipe which passes on from one generation to the next. Besan ka ladoo can also be described as Indian cookie ball.
Recipe of besan ka ladoo
2 cups besan (gram flour)
1 1/2 cup sugar (powdered)
1 cup ghee (clarified butter)
1 tsp sooji (semolina)
4-5 pods green cardamom (hari elaichi) - grounded
2 tbsp chopped nuts like cashew nuts, almonds
1. Pass besan through a seive so that no lumps are there. Heat ghee in a kadhai (heavy bottomed pan). Add besan and roast on a medium heat. Please ensure that heat is not too high otherwise the besan will burn.
2. Roast till nice aroma comes out of the pan and besan turns brownish. You have to constantly stir while roasting the besan. Keep breaking any lumps if they get formed. Take besan out of kadhai . Dry roast sooji separately. Mix it in the besan.
2. Add powdered sugar, cardamom powder and nuts. Mix well by a big spoon. Let the besan mixture cool down so that it is comfortably warm to touch. Form ping pong sized balls from the mixture by your hands. These are now called besan ka ladoo or besan laddu. Store laddus in an airtight container.
Note:- I have also blogged about quick microwave besan ladoo which can be prepared in 6 minutes without much labour, so do check out that post if you like cooking in microwave.
aloo shimla mirch sabzi
In this recipe of aloo shimla mirch sabzi, I have taken green capsicums but you can also take red or yellow capsicums (bell peppers) or a mix of them to get a nice, appealing color. This is a simple and easy recipe but quite delicious.
Recipe of aloo shimla mirch sabzi
2 medium potatoes- peeled and cubed
2 medium shimla mirch (bell pepper/ capsicum) - deseeded and chopped
1 onion- sliced
1/2 tsp cumin seeds
Salt to taste
1/2 tsp turmeric powder
A pinch of hing (asafoetida)
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp amchoor (dried mango powder)
1/4 tsp garam masala powder
1 tbsp oil
1. Heat oil in a kadhai or a pan. Add cumin seeds and when they change color, add hing. Add onion and sauté till pink.
2. Add potatoes and shimla mirch. Add salt and all the spices except amchoor and garam masala. Mix well and lower the heat. Cook covered till potatoes are tender and all the moisture evaporates. Stir in between.
3. Turn off the heat and add amchoor and garam masala. Mix well. Serve hot with roti (Indian flatbread).
Jeera rice
Jeera or cumin seeds are not only flavorful but also have many medicinal properties. If you are entertaining a few guests and don’t want to serve plain boiled rice, then jeera rice or jeera chawal is an ideal choice. There is not much fuss and it can be prepared at a short notice. You can also cook jeera rice in a pan or microwave oven.
Recipe of jeera rice (pulao)
1 cup basmati rice
2 tsp cumin seeds (jeera)
1 tsp cumin (jeera) powder
2 cups water
1 onion- sliced
Salt to taste
1 tbsp oil or ghee (clarified butter)
Fresh coriander leaves
1. Wash rice and soak for 20 minutes.
2. Heat oil or ghee in a pressure cooker and add cumin seeds. When they change color, add onion. Fry till light brown. Add cumin powder.
3. Add rice with 2 cups of water and salt. Pressure cook to 1 whistle.
4. Take out on a serving platter and fluff with the help of 2 forks. Garnish jeera rice with fresh coriander leaves.
aloo ka raita
Aloo ka raita is loved by all potato lovers. This cool accompaniment to hot meals tastes absolutely delicious. Be it aloo raita or any other raita, flavor of curd is enhanced many times when you turn it into a raita.
Recipe of aloo ka raita
2 cups yogurt (dahi/ curds)
2 medium sized potatoes (aloo) - boiled, peeled, cooled and cubed
1/4 tsp red chilli powder
1 tsp roasted cumin seeds- ground coarsely
Salt to taste
Chopped coriander leaves- to garnish
1. Whisk yogurt till smooth. Add salt, red chilli powder and cumin powder.
2. Add potato cubes and garnish with coriander leaves. Serve aloo ka raita chilled.
Aloo methi
Aloo methi sabzi is made regularly in our home. We like methi for its unique taste. Methi has a strong flavor and you either like it or you don’t. Whenever I spot fresh, green methi in the market, I buy it almost immediately and cook either aloo methi or methi paratha.
Recipe of aloo methi
1 1/2 cup methi leaves (fresh fenugreek leaves) - cleaned, washed and finely chopped
3 medium aloo (potatoes) - peeled and cubed
1/2 tsp cumin seeds
1/4 tsp turmeric powder
Salt to taste
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp amchoor (dried mango powder)
1 tbsp mustard oil or any other oil
1. Heat mustard oil in a pan to smoking point that is till vapors start coming out of it. If you are taking any other oil, then just heat it. Add cumin seeds. When they change color, add aloo and methi. Add all the spices (except amchoor) and salt. Turn the heat to medium-low.
2. Cook covered till done. Stir in between. Turn off the heat and add amchoor powder. Serve hot with roti or paratha.
Vegetable pakora
Vegetable pakora along with hot tea was our rainy day treat today. As soon as I spotted dark clouds in the sky, I started mixing my batter as I knew that demand for pakoras will soon be there and how right I was!
Recipe of mixed vegetable pakora (bhajia)
1 cup besan (gram flour)
3/4 cup water
1 tsp salt
1 potato- peeled and cut into round thin slices
2 onions- chopped or cut into rings
1 small cauliflower- cut into florets
1/2 tsp red chilli powder or 2 green chillies- chopped
3/4 tsp pav bhaji masala
Oil to deep fry
1. Pass the besan through a sieve so that there are no lumps. Add salt, red chilli powder or green chillies and pav bhaji masala.
2. Slowly add water to the besan mixing by other hand so as to prevent lumps formation. Beat the batter well (you can use a blender) so as to incorporate air and pakodas turn out fluffier.
3. Heat oil in a kadhai (heavy bottomed vessel) and when the oil is hot enough, turn the heat to medium- high. Dip the vegetables in the batter and gently drop in the hot oil. Fry from both sides till pakoras turn golden brown. Drain by using a slotted spoon (pauni/ chhari) on an absorbent paper. Fry in batches. Serve hot vegetable fritters with coriander chutney or tamarind chutney or tomato ketchup.
dahi bhalla
Dahi bhalla is a popular chaat item in India which is available at many street vendors. In South India, it is known as dahi vada. Dahi bhalle is made at most North Indian parties and wedding buffets. Dahi bhalle is black gram balls or dumplings in spiced yogurt with Indian sauces poured over it.
Recipe of dahi bhalla or dahi vada
1 1/2 cup dhuli urad dal (split black gram skinless)
6-7 cups dahi (curds/ yogurt) - chilled
1 tsp roasted cumin powder
1 tsp red chilli powder
Sweet tamarind (imli) chutney- to taste
1 tbsp raisins (kishmish)
A pinch of hing (asafoetida) - dissolved in 1 tsp water
1/2 tsp salt
Black salt (kala namak) - to taste
Fresh coriander leaves
Oil to deep fry
1. Soak urad dal overnight, drain. Grind to a coarse paste by adding minimum amount of water. Add 1/2 tsp salt, 1/2 tsp red chilli powder, raisins and hing to this paste. Beat well to incorporate air in the batter so that bhallas are fluffy.
2. Heat oil in a kadhai. When the oil is sufficiently hot, turn the heat to medium. Bhallas are fried on a medium heat. If you fry them on a high heat, they will remain uncooked at the center. Drop tablespoons of batter by a tablespoon or wet hands into the hot oil. Fry till vadas are golden brown. Drain on an absorbent paper. These are now called vadas or bhallas.
3. Take water (at room temperature) in a bowl and soak bhallas in it for 4-5 minutes. Squeeze vadas gently to drain out excess water.
4. Whisk curd adding black salt or ordinary salt. Whisk till smooth.
5. Place bhallas on a flat dish and cover them with curd. Pour sweet tamarind chutney on them and sprinkle 1/2 tsp red chilli powder and roasted cumin powder. Serve chilled.
dahi bhalle
Tamarind chutney
Imli ki chutney or tamarind chutney is a sweet and sour Indian sauce which is used as a dip with savory snacks like samosa, pakora or kachori. It is also a must to pour over dahi bhallas. Imli ki chutney is very easy to make and tastes absolutely lip smacking. You will end up licking your lips and asking for more.
Recipe of tamarind chutney or imli ki chatni
1/2 cup tamarind (imli)
1/2 tsp cumin powder
1/4 red chilli powder
1/4 tsp kala namak (black salt)
1/2 cup jaggery (gur)
1/4 tsp garam masala
1. Soak imli in 2 cups of hot water for 20-25 minutes. Mash imli and strain through a seive. Remove seeds, fiber and husk. Again pour some hot water on the remaining imli and extract all the juice by mashing well and straining.
2. Boil this juice in a pan and add all the spices, salt and gur. Bring to a boil, then simmer on a low heat till chutney thickens and you get the desired sauce like consistency.
