Instant Jalebi & Rabdi

Ingredients:

For Jalebi

1.      1 cup all purpose flour

2.      1 teaspoon dry yeast

3.      1/2 cup lukewarm water

4.      1 teaspoon sugar

5.      1 teaspoon clarified butter or oil 

6.      2 teaspoon corn flour or gram flour

7.      A pinch of orange food color

8.      Pistachio, almond, cashew chopped  for garnish

9.      Oil for deep fry

For Sugar Syrup:

1.      1 1/2 cup sugar

2.      1 cup water

3.      1/4 teaspoon cardamom powder

4.      2 teaspoon lime juice

5.      1/4 teaspoon rose essence

Method:

1.      In bowl take all purpose flour, corn flour, butter, sugar and orange color together.

2.      Dissolve the yeast in 1/2 cup lukewarm warm water and let it sit for five minutes.

3.      Add the yeast mixture in flour mixture and add enough water to make a thick smooth batter.

4.      Mix well till all lumps are dissolved and batter is smooth.

5.      Cover the bowl and allow the batter to rest for 30 to 40 minutes.

6.      Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.

7.      In one heavy bottom pan put the sugar and water to boil.

8.      Reduce the flame and simmer till you attain a one string consistency or you can check with candy thermometer 95C/200F.

9.      Now add cardamom powder, lemon juice and rose syrup, mix well. Turn off the flame.

10.  Fill the Jalebi batter into a piping bag or sauce bottle. (empty ketchup bottle).

11.  Heat the oil in a flat frying pan, check if the oil is ready, put one drop of batter in the oil, the batter should sizzle and come up without changing in color right away.

12.  Squeeze the Jalebi batter out in the hot oil in a small circular motions or pretzel shape to about 2 inches in diameter.

13.  Fry the Jalebis until golden-brown on both sides

14.  Transfer into the warm syrup.

15.  Let jalebi soak in the hot syrup for a few seconds and take out and shake off excess sugar syrup and place onto a plate.

16.  Serve with rabdi or warm milk or as you wish.

For Rabdi:

1.      1 cup milk

2.      1 cup paneer

3.      1/2 cup condensed milk

4.      4 tablespoon chopped Pistachios, almonds and cashews

5.      2 tablespoon cashew powder

6.      5 to 6 strands saffron 

Method:

1.      Mix all ingredients and in heavy bottom pan and cook for 5 to 6 minutes or until thick.

2.      Stir constantly, add nuts and chilled in refrigerator.

3.      In microwave cook uncovered on high heat for 8 to 10 minutes. Stir every 1 minute.

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Garlic Flavored Stir Fried Baby Potatoes/Lasaniya Batata

Lasaniya batata or bataka is very famous kathiyavad  (saurashatra) street dish. "Lasaniya"  is gujarati word, it means Garlic. Its very spicy dish with lots of garlic. usually People eat with rice crackers. Many people serve in main course also.

Ingredients:

1.      250 grams baby potato parboiled

2.      1 big red onion chopped    

3.      5 to 6 tablespoon oil

4.      1/4  teaspoon asafetida

5.      1 teaspoon sesame seeds

6.      1  bay leaf

7.      1 teaspoon red chili powder

8.      1/2 teaspoon turmeric powder

9.      Salt to taste

10.  Coriander leaves for garnish

For Paste:

1.      6 to 7 whole dry Kashmiri red chilli or 2 tablespoon powder soak in water

2.      3 tablespoon garlic paste

3.      1 teaspoon ginger paste

4.      1 big tomato chopped

5.      1 teaspoon chat masala

6.      1 teaspoon garam masala

7.      1 tablespoon cumin - coriander powder

Method:

1.      Wash and parboil baby potato in salted water after cool than remove the skin.

2.      Grind all paste ingredients in grinder and make smooth paste.

3.      Heat the oil in pan adds asafetida and bay leaf.

4.      Than add finely chopped onion and sauté until light brown.

5.      Now add red chili powder and turmeric powder and sauté for few seconds.

6.      Now add paste and sauté for 2 to 3 minutes or until oil start separate.

7.      Add in this pan parboiled potato stir well, cook for 1 minute.

8.      Garnish with coriander leaves and serve hot with rice crackers or as u wish.

Note:

If u do not have baby potatoes substituted with large potatoes, cut them into small 1 inch cubes.

Use kashmiri whole dry chilies or powder as urtaste it’s give very nice red color with less spiciness. 

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