JALEBI

JALEBI

Crisp, orange and coiled Jalebi is loved by all of us. You will be surprised to know that Jalebi is not Indian but a West Asian or a Persian import. Jalebi did not originate in India but is a version of west Asian 'Zolabiya' or 'Zalabiya'.  

In 13th century, noted writer Muhammad bin Hasan al-Baghdadi, collected all the dishes of the time and featured them in his cookbook, 'Kitab-al-Tabeekh', where Zalabiya was mentioned for the very first time. Persian traders and artisans on the Indian shores, in the medieval times, introduced 'Zalabiya' to Indian cooking. Then onwards it became an integral part of Indian cuisine. 'Zalabiya' began to be known as 'Jalebi' in India.

Homemade Crispy Jalebi Recipe

It is made by deep frying maida (all-purpose flour)  batter in circular shapes, which are then soaked in sugar syrup.

Sharing traditional method of making Jalebis at home easily.

Ingredients:

Refined flour (maida): 1 cup

Yogurt: 1/2 cup

Sugar: 3 cups

Milk: 1 tablespoon

Saffron (Kesar): a few strings

Ghee for deep frying

Yellow/ saffron food colour : a pinch

Method:

Step 1)

Whisk refined flour, yogurt and water to make a smooth and pouring consistency batter. Cover it. Keep it in a warm  place to ferment for 20-24 hours.

Step 2)

After 24 hours, take the fermented batter and Beat it  for 10-12 minutes. Mix food colour into it.

Step 3)

Cook sugar with water ( 2 cups)  in a pan. Stir it continuously, till the sugar dissolves.

Add milk and when the scum rises to the top, collect it with a ladle and discard.

Add saffron and cook with continuous stirring till the syrup reaches one string consistency. Keep the sugar syrup warm.

Step 4)

Heat ghee in a kadai on medium flame. 

Pour some batter onto a Muslin cloth and make a tight potli. Squeeze round spirals into the hot ghee. For this  the muslin cloth filled with the batter is squeezed with adequate pressure from top to make concentric circles from inside to out.

To make Jalebis easily you can use sauce bottle available easily in market. Fill the batter into it and squeeze to make concentric circles from inside to out.

making Jalebis with a sauce bottle

Deep fry them till they are evenly golden and crisp. Take them out from ghee. Place them on a perforated sieve to remove excess ghee.

Step 5)

Soak in sugar syrup for 2-3 minutes. The sugar syrup should not be hot as if you soak Jalebis in hot syrup, the Jalebis will turn soft. 

Once the Jalebis soak the sugar syrup well, they are taken out to serve. 

Serve hot.

Crispy Jalebis

Notes:

• Jalebi is best paired with a dollop of creamy Rabdi.
• Jalebi is eaten with curd  in North India.
• You can have Jalebis alone, or with a Samosa. 
• A glass of milk with crunchy hot Jalebis  is favourite breakfast meal in several Indian houses.
• Jalebi- Fafda combination is loved in Gujarat.
• This dessert can be served warm or cold. 
• Time for fermentation of batter: 24 hours ( it may vary though)

Friends, I hope you will like Jalebi recipe. Waiting for your feedback.  Do like & share the blog and comment to give your valuable feedback.

Try these amazing recipes of

Motichoor ke Laddoo

Coconut Laddoo

Gajar Ka Halwa: Microwave Cooking

Brown Rice Pulao 

You can follow Aroma from the Kitchen for such other recipes.

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Happy Cooking!

#Indian #Food #Recipe #Sweet #Healthy #Nutritious #Dessert #Jalebi #Maida #AllPurposeFlour

Coconut Laddoo

 Coconut Laddoo 

Nariyal Laddoo or Coconut Laddoo is an easy to prepare recipe that involves fewer ingredients and can be made within 15-20 minutes. These mouth drooling white beauties melt in the mouth easily.

Nariyal ke Laddoo is a dessert that is loved by most of the people in India. One fine reason I think is the shape of the dish. It can be made as a single bite sweet dish as the shaping & sizing of it is in your hands. I prefer to make these delicious Laddoos as a one-bite dish, mouthful ones. The taste of Nariyal with Khoya/ Mawa gives these Laddoos a divine taste. Dry fruits, raisins can be added to enhance the taste. Dry fruits give Laddoos a rich taste.

Here comes my very easy and quick recipe for Coconut Laddoo ( Nariyal ke Laddoo).

********Recipe*******

Ingredients:

Mawa/khoya – 250 gm

Dessicated coconut powder – 250 gm

Powdered sugar/Boora – 200 gm

Cardamon Powder – 1/2 tsp

Milk – 2 tbsp

Ghee to grease palms:1-2 tsp

Method:

1) In a nonstick pan/ kadahi roast the mawa on medium heat. Roast while stirring continuously.

2) Keep cooking till it gets very little light pink/ off white in colour. It leaves the sides of the pan. The time taken is approx 5-6 minutes it may vary though.

3) Let it cool down for a while.

4) When still warm add coconut powder (save 4 tbsp for rolling), powdered sugar, cardamom powder and milk. Mix well.

5) Grease your palm with little ghee and start shaping the Laddoos.

6) Roll each laddoo in the coconut powder.

7) Coconut Laddoos are ready to serve.

Coconut Laddoo

Notes: 

*It can be stored in the refrigerator for 8-10 days.

*Serving: around 36 – 40 medium-size Laddoos are made.

Friends, hope you will like this instant recipe of Coconut/ Nariyal Laddoo.

Please like, comment and share it and give your valuable feedback.You can follow 

Aroma from the Kitchen  for more such recipes.

Try this amazing recipe of Motichoor ke Laddoo.

Try Gajar ka Halwa: Microwave Cooking.

Happy Cooking!

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Motichoor Ke Laddoo

Motichoor Ke Laddoo

Motichoor ke Laddoo is a very delicious festive sweet made from fine Boondi. Motichur ke Laddoo is made from fine, tiny balls of besan sweetened with sugar syrup.

This melt-in-the-mouth Indian delicacy Laddoo is derived from a Sanskrit word 'Ladduka' that means  'a sweet ball'. The word 'Moti'  in Hindi means  'pearls' and 'Choor' means “crushed“.  If we rephrase it in English ,Motichoor Laddoo is termed as “Crushed Pearl Balls” .  It is actually made by binding fine pearls of Boondi.

Motichoor ke Laddoo is one of the most loved traditional sweets of India. Be it any joyous occasion, festival or any puja-festival, the sweet that everyone likes the most is none other than Motichoor ke Laddoo. As we all know, Lord Ganesha is the first to be worshiped. Motichoor ke Laddoos are offered to Ganapati Bappa on various occasions.

Today, I am going to share the recipe of Motichoor ke Laddoo. Try once, I bet you will forget to buy it from the market.

**********Recipe*********

Ingredients:

For Boondi:

Besan/Gram flour (thick): a cup

Saffron Food Color (a pinch)

Ghee: 1 teaspoon

Water: 235 ml

For Sugar Syrup:

Sugar: 180 grams

Water: 90 ml

Lemon juice: one to two drops

Saffron Food Color: A Pinch

Rose water: 1/4 tsp

Ghee for deep frying

Green Cardamom Powder: 1/4 tsp

Muskmelon seeds: 2 tsp

Method:

Step 1) 

Add food color and mix ghee in Besan. Add water slowly while stirring. There should be no lumps. After adding 200 ml of water, keep it for 15-20 minutes. Besan gets thickened. Now add the remaining 35 ml of water as well. Mix well. The consistency of  batter must be of thinner side, a pouring consistency.

Step 2) 

Take a very fine 'Jhara' / pierced ladle. Heat the ghee in the pan. Add the batter to the hot ghee by pouring over pierced ladle. It will come out as fine drops of besan called Boondi.  As soon as you pour Boondi in ghee, you have to remove the Boondi with the help of another pierced ladle simultaneously.

Place the Boondi on a perforated sieve to remove excess ghee. Let it cool down a bit. Keep aside for 15-20 minutes,

Make sugar syrup in the meantime.

Step 3) 

Sugar Syrup: To make sugar syrup, add sugar and water to the gas. Mix food color, rose water and lemon juice. Stir and cook till sugar dissolves. Remove from gas when it comes to a boil.

Step 4) 

Add  Boondi in the sugar syrup with flame off. Mix it well.  Cook on sim flame now.  It will take about 2–4 minutes to cook the mixture.  When the mixture starts leaving the surface, switch off the flame.

Step 5)

Cover the mixture for 5 minutes. Spread it on a plate, mix muskmelon seeds and green cardamom powder in it. When cooled slightly, bind Laddoos.

Step 6)

Motichoor ke Laddoos are ready. But wait, you should eat them only after four-five hours. The sugar syrup gets fully absorbed by the Boondi.

Enjoy the delicacy, It will melt in your mouth.

Motichoor Ke Laddoo

Notes:

1) Boondi of Motichoor ladoos is made very fine and tiny in size for which you need a 'Jhara'.

Jhara is a kind of a ladle (usually made with iron or other metal) with very fine holes. You need the one with tiniest holes for this recipe.

They come in different 'hole numbers' like you need number 0 for motichoor ladoo. The bigger the hole number, the bigger are the holes and the bigger your boondi will be.

2) To make Boondi, the batter must be of thin pouring consistency.

3) To make Boondi, heat the ghee and pour batter while it is hot. Boondi is needed  to be removed as soon as you add it in ghee.

The main focus is that Boondi should neither overcooked nor undercooked. If it is undercooked then you will feel the taste of raw gram flour and if overcooked Laddoos will become crispy.

4) Consume it only  after few hours of making Laddoos. This is the time when Boondi soaks sugar syrup.

5) Serving: 16-20 Laddoos (medium size)

Motichoor Ke Laddoo

Friends, Enjoy Motichur ke Laddoo at home and share your feedback  in the comment section. Share, Like and comment if you like the recipe.

You can follow Aroma from the Kitchen  for such other recipes also. 

Try this amazing recipe of  Coconut Laddoo.

Try Gajar ka halwa: Microwave cooking

Thanks.

Happy Cooking!

Cabbage Kofta curry - Pattagobhi/ Bandgobhi ke Kofte

Cabbage is a leafy green biennial plant grown as an annual vegetable crop for its dense-leaved heads. Raw cabbage is 92% water, 6% carbohydrates, 1% protein, and contains negligible fat.

Cabbage is packed with nutrients. Some health benefits of Cabbage are mentioned below...

It may help keep inflammation in check.

Cabbage is packed with vitamin C.

It helps improve digestion. 

May help keep your heart healthy.

May lower blood pressure.

Could help lower cholesterol levels. 

Cabbage is an excellent source of vitamin K.

Story of every house...When you make kofte they get easily halved in quantity to test whether the taste is perfect. Jokes apart kofte tastes yummy before going into the curry . 

Cabbage Kofta Curry

Recipe

Ingredients: 

For Koftas:

• Cabbage: 1 medium (400 gm approx.)
• Gram flour: 2-3 Tbsp
• Red chilli powder:1/2 Tsp 
• Asafoetida: a pinch
• Salt to taste
• Refined oil for deep frying

For Gravy/ Curry:

• Onion: 2 big size
• Garlic: 10-12 cloves
• Ginger:2 inch cube
• Tomato:2 big
• Bay leaves:2-3
• Cinnamon: 1 inch 
• Black pepper: 7-8
• Mace blades ( Javitri):2-3 
• Nutmeg ncrushed: a pinch
• Garam masala powder:1/2 Tsp 
• Turmeric powder:1/2 Tsp
• Red chilli powder: 3/4 Tsp
• Coriander powder:1.5 Tbsp
• Roasted cumin powder: 1/2 Tsp
• Asafoetida: a pinch
• Fenugreek seeds: 6-8
• Refined oil:2 Tbsp
• Salt to taste
• Green coriander leaves finely chopped for garnishing

Method: 

Preparation: 1)Grate the cabbage.

2)Blend onion, garlic & ginger and make a thick paste.

3)Blend tomatoes and make tomato puree.

Kofta: Add gram flour, salt , red chilli powder and asafoetida into grated cabbage. Gram flour is used for binding. Don’t use too much. Less you use it, more soft kofta would be made. But be sure it has to take the shape. In a kadahi,/ pan heat refined oil on full flame.Now on slow flame make kofta by adding small balls of batter into it.when kofta become golden in colour. Strain it with a skimmer and place on napkin to absorb excess oil. Keep aside. 

 

Curry/ gravy: Heat a pan, add refined oil into it. Add bay leaves, black pepper, cinnamon, mace blades into it. Add fenugreek seeds and simultaneously add the onion-ginger-garlic paste. Saute it when it leaves oil add red chilli powder, turmeric powder, coriander powder, salt, roasted cumin powder, crushed nutmeg into it. Saute it. Add asafoetida. Now add tomato puree. When the masala leaves the oil add 2 cup water into it and cook for 8-10 minutes. After the gravy is done add slight garam masala powder ( optional).

Assemble Kofte & gravy: Add kofte into gravy , give it a boil , cook for 2 minutes and serve hot with garnishing of finely chopped green coriander leaves.

    

Note:

• Keep Koftas & gravy in separate utensils. Koftas absorb the gravy so whenever you want to serve just boil the gravy and add koftas into it. .
• It tastes nice with chapati/ paratha. It goes well with rice also.

Friends, hope you will like Cabbage Kofta Curry recipe. Please like, comment and share it and give your valuable feedback. You can follow me for more such recipes.

Happy Cooking!

Thanks

#vegeterian #recipe #maincourse #northindian #food #Indian #cabbagekoftacurry #pattagobhikekofte #bandgobhikekofte #Indiancurry #Indiancuisine

 

Brown Rice Pulao - one pot meal, a healthy and nutritious dish

Brown rice is the unrefined version of white rice and it is full of fibre. Brown rice is whole grain, with only the inedible hull of the seed removed, while white rice additionally has the bran and germ removed through the process of milling.Brown Rice Pulao is a one-pot meal. It is a healthy and nutritious recipe as it is loaded with lots of vegetables and contains the extra nutrients of Brown rice.

Brown Rice Pulao - one pot meal, a healthy and nutritious dish

Recipe Ingredients:

Brown Rice: 250 gm Onion-1 big Carrot-1 small ( cut in small pieces) Cauliflower:150gm cut in small florets French bean:100 gm ( cut in small pieces) Capsicum: 1 (cut in small pieces) Spring onion greens:2 Tbsp ( finely chopped) Green chilli:1(chopped in tiny pieces) Ginger-garlic paste:2 Tbsp Cinnamon:1 inch cube Cardamom green: 2 Bay leaves:2 Cloves:4 Mace: 2-3 strings Cumin seeds:1 Tsp Red chilli powder: 1 tsp Salt to taste Refined oil: 2 Tbsp Ghee: 1 Tbsp Green Coriander leaves: 2Tbsp ( finely chopped)

Method:

Step 1) Wash & Soak Brown Rice for 2 hours. Step 2) Heat refined oil in a pan. If possible take a heavy bottom pan. Add Bay leaves, mace strings, cloves, cardamom & cinnamon. Saute it for a while. Add thick slices of onion. Saute it till onion becomes translucent. Add ginger-garlic paste. Saute it to remove the raw smell of garlic. Add cauliflower, carrot & French beans. Saute it for 2 minutes. Add capsicum, spring onions greens & green chillies and mix all vegetables. Add red chilli powder and salt. Add soaked brown rice. Mix well. Add 2 glass water. Bring it to a boil. Cover it and cook for 12-15 minutes Check whether it is done. If not add some more water and cook for another 5-10 minutes. It takes around 25-30 minutes to cook. You need to add water and cook further. Once it's cooked, add some ghee to enhance its flavour. Brown rice Pulao is ready to serve. Switch off the flame. Cover the lid for some time to incorporate all flavours into it.

Step 3) Garnish it with finely chopped green Coriander leaves. Serve hot with mint raita, salad & mirch ke tikore (any pickle of your choice; optional).

Note:

• Soaking brown rice is a must.
• It takes much more time to cook brown rice as compared to white rice. You may need to add water in between and cook.
• You can have vegetables of your choice. Quantity of vegetables is adjusted according to one's taste. Green chillies and red chillies are as per one's choice.
• Ghee is added to enhance the flavours and to infuse flavours into it.
• Brown Rice Pulao is a healthy and nutritious recipe. It is one pot meal dish.
• This recipe requires patience so cook on low flame to incorporate all flavours into it.
• Although not a Dum recipe, but it gives aroma like Dum Biryani.

Friends, hope you will like this one-pot meal recipe of Brown Rice Pulao. Please like, comment and share it and give your valuable feedback. You can follow me for more such recipes.
Happy Cooking! Thanks

#Indian #Food #Recipe #OnePotMeal #Healthy #Nutritious #BrownRicePulao #Pulao #Rice

Kachchi Haldi ki Sabji ( Raw Turmeric veggie)

Kachchi Haldi Ki Sabji

Raw Turmeric or Kachchi Haldi is a boon for us. It is good for skin, boosts digestion, excellent antiseptic, pain removal and useful in joints pain. Kachchi Haldi ki Sabji is a winter dish as it is hot in nature. Once in a while one can have it during winters. Here I am sharing recipe of Raw Turmeric veggie or Traditional Kachchi Haldi ki Sabji as prepared in most of the places in Rajasthan state during chilly winters.

Recipe

Ingredients:

• Raw Turmeric: 250 gm
• Desi ghee: 100 gm
• Cloves: 3
• Bay leaves: 2
• Cardamom: 3
• Black pepper: 8-10
• Cinnamon: 1 inch piece
• Garlic: 12-14 cloves 
• Green chilli: 3
• Ginger: 100 gm
• Peas: 100 gm
• Curd: 200 gm
• Red chili powder: 1 tsp
• Coriander powder: 2 tsp
• Finely chopped coriander leaves: 2 tbsp
• Salt to taste ( 1 tsp)

Method: 

1. Wash Haldi so that no impurity is there. Peel haldi properly. Cut it in tiny pieces. It takes time to cut it in very very small pieces. 
                         
2.  Heat desi ghee in a kadahi/ pan. 
3. Add cloves, bay leaves, green cardamom, black peppercorns and cinnamon into the kadahi. 
4. Add finely chopped garlic. Saute it. Garlic should not change its colour. 
5. After a while add chopped green chillies. Add finely chopped haldi. Saute it. 
6. Add chopped ginger ( ginger should be cut in very small pieces like haldi). Cook it for 8-10 minutes on slow to medium flame by stirring it continuously. Check whether haldi has become tender/ cooked. 
7. Add peas. Add thick curd while stirring continuously to avoid lumps in curd. Add red chilli powder and salt. Slow the flame. 
8. Add coriander powder. 
9. Saute it until ghee leaves the surface. It may take another 10-12 minutes or more. Peas are cooked as well. The colours of spices come out nicely. Kachchi Haldi ki Sabji is ready. 
   
10. Garnish it with finely chopped green coriander leaves. Serve it hot with chapati/ paratha.

Note: 

• Peel of fresh haldi is thin. It has thick peel if it is not fresh. Choose fresh one. Always take large haldi ki ganth (Turmeric roots). Test with your nails for its freshness. Haldi can be peeled and the colour of haldi can be seen by scratching it with nails.
• The golden yellow colour of Haldi is not easily gone from your hands. Hence to avoid the colour of Turmeric, gloves can be worn while cutting it. 
• Kachchi Haldi ki Sabji is prepared in Desi Ghee only. You can always remove excess ghee when it is cooked. This ghee can be used further in making other veggies.
• Haldi ki Sabji can be stored up to 7 days/ a week. Keep it in fridge.
• Total Serving: 6-8 persons (It is served in little quantity as it is hot in nature)
• Preparation time: 25 minutes ; Cooking time: 30 minutes                              Total time: 55 minutes

Friends, hope you will like recipe of Kachchi Haldi ki Sabji  ( Raw Turmeric veggie). Please like, comment and share it and give your valuable feedback. You can follow me for more such recipes.

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Course: Side course;      Cuisine: Indian;        Diet : Vegetarian

#food #Indian #recipe #HaldiKiSabji #haldi #Rawturmeric #vegetarian #Sidedish #KachchiHaldi #RajasthaniCuisine

Cabbage Roll Masala

Cabbage Roll masala is small bundles of cabbage leaves rolled with masala( spices) stuffing inside cooked gently on slow flame. The taste is different from normal cabbage veggie...

This is my mother's recipe of Cabbage Rolls. With a slight twist in her original recipe I have  included some Potato-Tomato Masala along with rolls.

RECIPE

Main Ingredient: 

Cabbage : 400 gm

Ingredients for Potato-Tomato Masala
Garlic:  4-5 cloves, finely chopped
Onion: 1 small, finely chopped
Tomato:1 small, cut in small pieces
Potato: 2 medium, cut in thin slices
Fenugreek seeds: 6-8
Turmeric powder:1/2 tsp
Red Chili powder: 1/2-1 tsp
Coriander powder:1 tsp
Asafoetida a pinch
Salt to taste
Oil: 1.5 tsp

Ingredients for Rolls stuffing
Ginger-garlic-onion paste:2 Tbsp
Turmeric powder:1/2 tsp
Red Chili powder: 1/2-1 tsp
Coriander powder:1.5 tsp
Roasted cumin powder:1 tsp
Asafoetida a pinch
Salt to taste

Oil for making rolls : 1-1.5 Tbsp

Method: 

Step 1)  Making of Potato-Tomato Masala

Heat oil in a pan, crackle fenugreek seeds ,add  garlic and after it gets light brown , add onion and cook till onion gets transparent. Add finely chopped tomatoes. Add turmeric powder, chilli powder, asafoetida , coriander powder and salt . Add potatoes ( cut in thin length). Sprinkle few  drops of water, cover it and cook for 5-7 minutes. Keep aside.

Step 2) Making of Raw Cabbage Rolls

Separate cabbage leaves. For cabbage leaves, make stuffing consists of onion- garlic-ginger paste, turmeric powder, chilli powder, asafoetida, roasted cumin powder, coriander powder and salt. Take a cabbage leaf and spread the masala all over and then fold it. This way make all rolls.

Step 3) Making of Cabbage Rolls

Heat oil,  gently place  raw rolls into the pan and cover it . Cook for another 8-10 minutes or until it is done.

Step 4) Cabbage Rolls Masala

Assemble cabbage rolls along with potato-tomato masala prepared in step 1 in a serving plate. Serve hot with chapati/ naan/ paratha.

Important Notes: 

1)For stuffing of cabbage leaves onion-garlic-ginger paste can be avoided if wish so. In this case, make a paste of all dry spices by adding few drops of water. Spread it on leaves and make rolls.

2)Potato-tomato masala is not necessary to serve along with rolls, it's additional and simply you can avoid it. 

3) Masala and oil can be adjusted according to one's taste.

 4) Prep. Time:15 minutes

Cooking Time:20 minutes  ( Potato-Tomato Masala-10 minutes, Cabbage Rolls-10 minutes)

Total Time: 35 minutes

5) Course: Main/Side course; Cuisine: North Indian; Diet : Vegetarian

6) Servings: 10 in numbers

Friends, hope you will like Cabbage Rolls Masala recipe. Please like, comment and share it and give your valuable feedback. You can follow me for more such recipes.

Happy Cooking!

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#Food #CabbageRollsMasala #Cabbage #Rolls #Indian #NorthIndian #MainCourse #SideDish #Vegetarian #VegetableRoll #Recipe #Bandgobhi #Pattagobhi