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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Fry Bitter Gourd ( Karela Aloo Fry)

Fry karela (bitter gourd) is a delicious flavorful side dish. It’s a Jain (no onion no garlic) recipe. Originally is made with raw banana but here I make with potato. It’s dry so good for travel.

Ingredients: 

1.      7 to 8 medium size bitter gourd (karela)

2.      1 big potato or raw banana

3.      1 teaspoon salt

4.      1/2 cup shredded coconut fresh or frozen

5.      1/4 cup cashew nuts

6.      1/4 cup raisins

7.      1/4 cup roasted skinless peanuts

8.      1/4 teaspoon asafetida

9.      1/4 teaspoon cumin seeds

10.  1 teaspoon ginger chilli paste

11.  1 teaspoon cumin-coriander powder

12.  1 teaspoon garam masala

13.  1 teaspoon red chilli powder

14.  2 tablespoon sugar

15.  1 teaspoon lime juice

16.  Salt to taste

17.  Oil for deep frying   

Method:

1.      Wash and peeled bitter gourd than remove all seeds.

2.      Thinly sliced bitter gourds, in bowl mix with 1 teaspoon salt and keep them aside for 10 minutes.

3.      Wash, peeled and thinly sliced potato.

4.      Squeeze the bitter gourd and remove the bitter juice.

5.      Heat the oil for deep frying.

6.      Fry cashew and raisins separately until golden brown.

7.      Fry sliced potato until lightly golden brown (don’t over fry)     

8.      Than fry bitter gourd in over medium heat until crispy.

9.      For tempering heat the oil in pan, add cumin seeds and asafetida.

10.  Now add bitter gourd, potato, all spices, nuts and raisins, stir well.

11.  Than add shredded coconut mix well, remove to heat.

12.  Serve side with chapatti or pori.

13.  Store in refrigerator for week.

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Raw Banana Chivda

Ingredients:

1.      5 to 6 raw bananas

2.      1/2 cup cashewnuts

3.      1/2 cup dry raisins (kismis)

4.      1/2 cup roasted skinless peanuts

5.      2 teaspoon black pepper powder

6.      1/4 teaspoon citric acid

7.      3 teaspoon sugar powder

8.      Salt to taste

9.      Oil for deep frying

10.  Grater with big holes 

Method:

1.      Heat the oil and deep fry cashews and kismis separately, keep them aside.

2.      In one bowl mix black peeper, sugar, salt and citric acid, keep them aside.

3.      Peel the banana and grate them directly on the oil.

4.      Grate the banana in one direction, up to down.

5.      Do not overlie the grated bananas.

6.      Fry grated banana till crispy, fry few straws at a time.

7.      Transfers in bowl add black pepper mixture mix well.

8.      After done all add cashews, peanuts and kismis mix well.

9.      After cool Store in airtight container.

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Punjabi White Gravy

Ingredients:

1.      3 large onions

2.      1 teaspoon white poppy seeds

3.      2 tablespoon chopped cashewnuts

4.      2 tablespoon melon (magajtari) seeds

5.      2 tablespoon ghee or butter

6.      1 tablespoon oil

7.      1 tablespoon green chili paste 

8.      1/2 cup whipping cream

9.      1/2 cup milk

10.  1 teaspoon cardamom powder

11.  1/2 teaspoon Punjabi garam masala

12.  1/4 teaspoon white pepper powder

13.  1 teaspoon kasuri methi

Method:

1.      Soak cashewnuts, poppy seeds and melon seeds in half cup of warm water for half an hour.

2.      Grind the cashew mixture in to a smooth paste.

3.      Cut the onions into big pieces, add 1 cup of water and boil.

4.      When cooked, remove the water and blend in mixer.

5.      Heat the oil and ghee in pan add onion paste green chili paste and sauté for 2 minutes.

6.      Add cashew paste, cardamom powder and garam masala, stir  and cook for 2 to 3 minutes.

7.      Now add cream and milk than cook for 5 to 7 minutes or till it get thickened.

8.      Add  kasuri methi, salt and pepper  mix well.

9.      Add whisked yogurt, stir and cook for minute.

10.  Store in refrigerator for 3 to 4days and freeze for week.

11.  Use Punjabi dishes such as methi malai mutter, shahi paneer, navratna korma, and many more…           

Palak Paneer

Ingredients:

1.      2 cups spinach (palak)

2.      8 to 10 paneer pieces in cube (Indian cottage cheese)

3.      3 tablespoon oil

4.      1/2 cup onion paste

5.      3/4 cup tomato puree

6.      1/2 teaspoon ginger paste

7.      1 teaspoon green chili paste

8.      1/2 teaspoon  coriander powder

9.      1/2 teaspoon red chili powder

10.  1/2 teaspoon garam masala

11.  1 teaspoon lemon juice

12.  Salt to taste           

Method:

1.      Wash and blanch the spinach leaves in vessel full of salted boiling water.

2.      Drain, wash with cold water and blend in a mixer to a smooth puree.

3.      Heat the oil in pan and fry the cubed paneer until light golden brown than remove.

4.      In the same pan add onion paste and sauté till turn translucent.

5.      Add ginger, green chili and sauté for 1 minute.

6.      Add tomato puree sauté and cook till the mixture leaves oil while stirring continuously.

7.      Now add garam masala, red chilli powder, coriander powder and salt than cook for 1 minute.

8.      Now add palak (spinach) puree and cook for 2 to 3 minutes than add paneer and lime juice and simmer till the gravy thickens a little.Serve hot with Naan, Roti or Paratha.
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Turiya Patra ( Colocassia Leaves Rolls With Ridge Gourd)

Ingredients:

1.      3 to 4 ridge gourds

2.      7 to 8 small sized colocassia leaves

3.      1 teaspoon coriander powder

4.      1/2 teaspoon asafetida

5.      1/2 teaspoon red chili powder

6.      1 teaspoon lemon juice

For colocassia stuffing:

1.      1 tablespoon oil

2.      1  1/2 cup bengal gram flour

3.      1 tablespoon ginger- chili- garlic paste

4.      2 tablespoon palm sugar

5.      1/2 teaspoon turmeric powder

6.      1/2 teaspoon red chili powder

7.      1/2 teaspoon garam masala

8.      1/2 teaspoon asafetida

9.      1/2 cup yogurt

10.  1/8 teaspoon soda bi- carb

11.  Water as needed

12.  Salt to taste 

For tempering:

1.      3 tablespoon oil

2.      1 teaspoon mustard seeds

3.      1 teaspoon cumin seeds

4.      1 teaspoon sesame seeds

5.      1/4 teaspoon asafetida 

Method:

1.      Scrape off the ridges skin wash and cut in big pieces.

2.      Wash and clean colocasia leaves.

3.      Place the leaves with the vein side facing and remove the veins using a sharp knife and keep aside.

4.      Combine all the stuffing ingredients together in a bowl and make thick smooth paste.

5.      Take one colocasia leaf and Place a leaf with the tip facing towards you.

6.      Apply stuffing mixture and spread it using your fingers to make an even layer.

7.      Place another leaf over this and apply stuffing process.

8.      Tuck in the edges along the length and tightly roll like a swish roll.

9.      Repeat with the rest of the leaves.

10.  Now heat oil in pan add mustard, cumin, asafetida and sesame seeds, let splutter.   

11.  Add ridge gourd and stir well now add turmeric, chilli, coriander powder and salt, mix well.

12.  Add 2 cups of water, after boil water add patra (colocassia rolls),cook covered in medium flame. If needed add water. (don’t stir until cooked)

13.  After cook completely add lemon juice and mix well.

14.  Serve hot with Roti or Phulka. 

Note:

For this curry u can use left over patra too.

Always use black or purple stemed colocasia leaves for making patra. 

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