Yummy Jilebis/Jalebis

My husband loves Jalebis/Jilebis (that's what its called in South India). He is such a great fan of its sour and tangy taste mixed with the sweetness of the sugar. I had wanted to try them for a very long time and somehow got the mind to do it today. Lucky for me they came out great. The recipe is as follows - 

Ingredients - 

• All Purpose flour (maida) - 1/2 cup
• Gram flour (besan) - 1 tsp
• Dry yeast - 1/2 tsp
• Oil - 1/2 tsp
• Sugar - 1/2 tsp
• Luke warm water - 1/2 cup (usually requires a little bit less. Use it little by little so that you would know when to stop)
• Oil to fry
• Ketchup bottle/Icing bag

For Sugar syrup -

• Sugar - 1 cup
• Water - 1/2 cup
• Cardamom - 1 (or a pinch of cardamom powder)
• Saffron - a pinch
• Lemon juice - 1 tbsp
• Food Color (Yellow/Orange) - a pinch 

Recipe - 

1. To make the batter, take the yeast in a mixing bowl, add around a spoon of luke warm water to it. Stir it well till the yeast dissolves.
2. To this add all purpose flour, gram flour, sugar and oil.
3. Add luke warm water little by little and keep stirring the batter so that no lumps are formed. The batter should be really smooth.
4. The batter should flow but not run. It should be semi solid in nature. Once the reaches the right consistency, cover it and set it aside in a warm place for about an hour.
5. Now to make the syrup, mix sugar, water, lemon juice, cardamom and saffron in a saucepan.
6. Boil it for about 15 to 20 min. Keep stirring in between so that the sugar does not settle down in the bottom and it dissolves.
7. After an hour is over, check the better and see if it is fermented. Stir up the batter to make sure it is smooth and it flows.
8. Fill the batter into a ketchup bottle/icing bag (any plastic bag or bottle which can be squeezed and has a nozzle to pour.)
9. Heat oil in a frying pan. To check to see if the oil is ready, pour a drop of batter into it, it should rise to the top without changing its color right away.
10. Squeeze the batter into the hot oil in whichever shape you want (mostly go spiral) and fry until the jilebis are golden brown on both sides.
11. Remove them into tissue paper and once there is no oil on the jilebis, dip them into the syrup for few min making sure that the jilebis are coated with syrup on both sides. (The syrup should be hot or else it will solidify)
12.  Serve hot or warm and enjoy.

Spicy Kuzhi Paniyaram

I had a fascination on kuzhi paniyaram for a long time. I used to love their shape and texture and became a fan of the spicy version which we get in a place called Royal Indian Cuisine here in Atlanta. Its served as part of their regular buffet. So when I had Idli/Dosa batter leftover (a shortcut) after the weekend my first thought was to make spicy paniyaram. You need the Paniyaram kal (or Ebleskiver pan) to make it. So went to my friend's place borrowed it to make the awesome snack.

Ingredients:

1. Idli Batter - 2 to 2 1/2 cups
2. Medium sized onion - 1
3. Green chilly - 2 (1 or 2 more if you need more spice)
4. Mustard seeds - 1 tsp
5. Urad Dhal - 1 tsp
6. Medium carrot - 1
7. Oil as needed.
8. Salt to taste.

Tools Required: 

1. Paniyaram Kal / Ebleskiver pan
2. Skewers - 2

Method:

1. Finely chop the onions and green chillies. Shred the carrot.
2. In a saute pan pour 1 tbsp of oil. Keep the flame in medium. Wait for it to heat up.
3. Add mustard seeds and once they start to splatter, add urad dhal and roast it.
4. Then add the chopped onions and chillies and sauté for few minutes until the onions get cooked. Add salt to taste.
5. Take the batter. Add the carrot and the onion mixture and mix well. Add water to liquify the batter a bit if it is too thick. Add salt to taste.
6. Keep the paniyaram kal in medium flame. Pour 2 tsp of oil into each pit.
7. Once the oil is heated up, take a spoon and pour the batter to about 3/4th of the pit.
8. After a few seconds the batter starts to rise and paniyaram becomes easy to turn. 
9. Turn the paniyaram using the skewers.
10. Repeat this process until the paniyaram batter is boiled and it turns holder brown.
11. Once done prick into the paniyaram with the skewer and take it out. Allow it to strain the remaining oil in a tissue.
12. Serve hot with tomato/coconut/coriander chutney and enjoy.

Karadayan Nombu Adai

Last year Karadayan Nombu was the first time I tried the nombu adai both the sweet and salty version. I know its hardly two more months for this year's nombu and I am posting this now :-) but I saw that this post was in my draft all along. Hence thought would publish it anyway so that it is useful atleast this year. It had come out really well so wanted to share it with enthusiasts who want to give it a try.

The story is that Savithri fought Yama the god of death and won the life of her husband Satyavan by praying. So on the day of Nombu at a specific time married ladies and young girls tie yellow thread(manjal chardu) and pray for the long life of their husbands and a good husband to be.
Nonbu Adai is made and offered as neivedyam .

Here goes the recipe for both adai.

Vella Adai (Sweet)

Ingredients:

1. Rice flour- 1/2 cup
2. Water - 1 cup
3. Elaichi powder - 1/4 tsp
4. Coconut -1/2 cup (Fresh/Frozen, Chopped/Grated)
5. Jaggery - 1 cup
6. Boiled black eyed beans (Also known as chavali, lobiya or karamani) - 1/8 cup

Method:

1. Roast rice flour for 5-10 min. Do not let it change color.
2. Bring the water to a boil in a pan and add the jaggery.
3. Add elaichi powder and let the liquid come to a boil.
4. Add the boiled beans and coconut and mash it well with a wooden spatula.
5. Turn the heat down and slowly add the roasted rice flour and mix it into the liquid as smoothly as possible without letting it form any lumps and take it off the heat once you have gathered the whole mixture together. The mixture should be of the consistency of chappati dough probably a little harder.
6. Once the dough cools down, make them into small balls. Grease idli plates with ghee or oil Press the balls into medium thin round shape. Make a small hole in the middle. Steam for 7-10mins.
7. Serve hot with unsalted butter.

Uppu Adai (Salty)

Ingredients:

1. Rice flour - 1 cup
2. Water - 1 1/2 cup
3. Green chilly finely chopped (1-2)
4. Finely chopped fresh coconut -1/2 cup
5. Curry leaves chopped (4-5)
6. Boiled black eyed beans (Also known as chavali, lobiya or karamani) - 1/4 cup
7. Asafoetida (hing) a pinch
8. Salt to taste
9. Oil - 1 tbs
10. Mustard seeds-1 tsp

Method:

1. Roast rice flour for 5-10 min. Do not let it change color.
2. In a pan heat the oil and add mustard seeds. When they have burst open, add chillies and curry leaves and fry them for 1 min. Then add the water and let it boil.
3. Add the hing and salt to the boiling water
4. Add the boiled beans and coconut
5. Turn the heat down and slowly add the roasted rice flour and mix it into the liquid as smoothly as possible without letting it form any lumps and take it off the heat once you have gathered the whole mixture together. The mixture should be of the consistency of chappati dough probably a little harder.
6. Once the dough cools down, make them into small balls . Grease idli plates with ghee or oil press the small balls into medium thin rounds.Make a small hole in the center. Steam for 7-10mins.
7. Serve hot with unsalted butter.

Coconut/Thengai Barfi

My brother was here for his christmas vacation and we had lots of fun together. He loves to eat as like my husband and they both enjoyed this barfi a lot. In fact I had little left to give to a friend of mine but am glad they wiped the vessel clean :-)) Nothing makes me happier than they joy I saw on their faces when they had this. So here goes the recipe.

Ingredients - 

1. Grated Coconut - 2 cups
2. Sugar - 1 1/2 cups
3. Cardomom powder - 1 tbsp
4. Water - 1/2 cup
5. Milk 1/4 cup (optional)
6. Ghee - As needed to grease the storage vessel

Method 1 - 

1. Pour the water in a sauce pan (kadai) and wait for it to heat up a bit. Keep the flame in between low and medium always.
2. Add the sugar and stir continuously until the sugar dissolves and starts to become a syrup. 
3. After sometime check the syrup for proper consistency (Take a drop in you hand and try and see if a string forms).
4. Now add the coconut and keep stirring for about 20 to 30 min.
5. Add some cardamom powder and stir it well.
6. Then pour down the mixture into a flat even surfaced storage vessel and let it cool.
7. Cut it into pieces and enjoy.

Method 2 - 

1. Take a sauce pan. Add coconut and sugar and mix well.
2. Keep stirring continuously. If using freshly grated coconut the water in the coconut will be enough to melt the sugar.
3. If using store bought dry grated coconut then add the milk to the mixture and keep stirring for 20 - 30 min.
4. Add some cardamom powder and stir it well.
5. Then pour down the mixture into a flat even surfaced storage vessel and let it cool.
6. Cut it into pieces and enjoy.

Brussel Sprouts Sabzi

Few days back I saw these Brussel Spouts when I went to grocery shopping. They looked like really cute little cabbages. Once of our friends had made it like as a dry dish South Indian style so I thought why not give it a shot. I made it as a sabzi and thankfully had a tasteful dinner that night. Infact my husband loved it so much that he even took it for lunch the next day. I forgot to take a photo of it so will upload one the next time I make it.

Here goes the recipe.

Ingredients

1. Oil - 2tbsp (I use olive oil)

2. Cumin/Jeera - 1 tsp

3. Green Chillies - 2 finely chopped

4. Ginder Garlic Paste - 1 tbsp

5. Onion - 1 medium finely chopped

6. Potato - 1 medium finely chopped

7. Brussel Spouts - 8 shredded

8. Tomato paste - 2 tbsp

9. Coriander Powder - 1 tsp

10. Cumin Powder - 1 tsp

11. Garam masala Powder - 1 tsp

12. Red Chili Powder - 1 tsp

13. Amchoor Powder - 1/2 tsp

14. Kasoori Methi - 1/2 tsp

15. Cream - 2 tbsp (optional)

16. Salt to taste.

17. Chopped cilantro - 1 tbsp

Method

1. Take a saucepan/kadai and heat the oil. Add the cumin seeds and once they start to splutter, add the green chilies and ginger garlic paste.

2. Add the onions, Salt, Coriander Powder, Cumin Powder, Garam masala powder, Red chill Powder, Amchur Powder and Kasoori Methi and mix well with the onions.

3. Add the tomato paste and potatoes and stir well. Add around 1 cup of water and allow the mixture to cook for 5 minutes.

4. Add the Brussel Sprouts, stir well. Add 1 more cup of water, cover and cook for 15 min or until the vegetables are done.

5. Keep stirring all the contents together so that nothing sticks to the bottom of the pan. Finally add cream and cook for a minute or two. Check for Salt and add as needed.

6. Garnish with chopped cilantro and the dish is ready to be served with chapathi or rice.

Corn Chowder - Deliciouso...

So I was scratching my head last thursday evening to do something unique and without ivolving frying and oil. After much research I narrowed my option to Corn Chowder and it was simply yummy and filling. It much like a thick soup and would go well with toasted bread.

Total Cooking Time - 30 min
Preparation Time - 15 min
Serves - 8

Ingredients -

• 90g (3 oz) butter
• 2 large onions, finely chopped
• 1 clove garlic, crushed
• 2 teaspoons cumin seeds
• 4 cups (1 litre) vegetable broth/stock
• 2 medium potatoes, peeled and chopped
• 1 cup (250g/8 oz) canned cream-style corn
• 2 cups (400g/12 2/3 oz) fresh corn kernels
• 3 tablespoons chopped fresh parsley
• 1 cup (125g/4 oz) grated Cheddar cheese
• salt and freshly ground black pepper
• 3 tablespoons cream (optional) - but tastes really good when included
• 2 tablespoons chopped fresh chives, to garnish

Method - 

1. Heat the butter in a large heavy-based pan. Add the onions and cook over medium-high heat for 5 min or until golden brown.
2. Add garlic and cumin seeds, cook 1 min, stirring continuously.
3. Add vegetable broth, bring to boil. Add potatoes and reduce heat. Simmer, uncovered for 10 min.
4. Add the creamed corn, corn kernels and parsley. Bring to boil, reduce heat and simmer for 10 min.
5. Stir through the cheese, salt and pepper to taste and cream. Heat gently until the cheese melts.
6. Serve immediately, sprinkled with chopped chives.

Aasaiku Arisi Upma

My husband is a great fan of thengai thogayal  and arise upma combination. Hence I was pondering the internet for a nice recipe and came across the below one. The upma was so tasty and yummy that I became an instant fan :-)

Serves 2

Ingredients:

Dry grind to a coarse mixture:

Raw Rice - 3/4 cup

Thur Dal - 2 tbsp

Red Chillies - 2

Jeera- 1/2 tsp

Seasoning:

Mustard Seeds - 1 tsp

Jeera- 1/2 tsp

Urud Dal - 1 tsp

Channa Dal - 1/2 tsp

Curry leaves - a few

Hing - 1/4 tsp

Whole Pepper - 1/4 tsp

Ginger - 1/4 tsp grated

Other Ingredients:

Coconut Oil - 2 tbsp

Cooking oil - 2 tbsp

Salt

Water - 21/4 cups

Method:

Heat both coconut and cooking oil. 

Season with ingredients mentioned above.

When mustard seeds crackle and dals turn golden brown, add water and bring it to a boil.

Add roughly ground rice and dal mixture and salt.

Simmer and close the lid and cook till rice is done (12-15 minutes).

Serve with chutney or sambar. 

Notes:

Do not grind the rice too much. Grind it just enough to break into small pieces.

When Upma is warm, you may shape it into oval balls and serve as kozhakattai.

Enjoy the Arisi upma to your heart's content. We had it with vendekaai morkozhambu and thengaai thogayal. Loved it!!!