Wednesday, January 30, 2019

Jalebi ( Indian Sweet )

Jalebi is a every day morning sweet dish in India.It is the most loved sweet of India and is found in every corner of India. In some part of the India it is the morning breakfast. People eat jalebi almost in every festival. There are many variant of Jalebi like Chhena jalebi or Khowa jalebi. Though it is a sweet but it taste best if eaten when it is hot.
Here is the recipe of the hottest sweet Jalebi.
Jalebi is a part of Indian culture. In my school days I used to take jalebi in my lunch box   :) 


  • 4 cup flour (maida)
  • 3 tbsp. fine grained semolina or rice flour
  • 1/2th tsp. baking powder
  • 2 tbsp curd (plain yogurt)
  • 2 cups warm water
  • 1 tsp. saffron threads, slowly dry-roasted and powdered
  • 5 cups sugar
  • 4 cups water
  • 1 tsp green cardamom seeds powder
  • 3 tbsp. kewra water or rose water
  • Ghee or vegetable oil for frying
Preparation :
  • Take a bowl with take 3/4th cup of the water and mix well with flour (maida) then add semolina or rice flour, baking powder, curd.Mix it properly.
  • Add remaining water and 1/8th tsp. of saffron powder well with the mixture until smooth.
  • Keep the mixture for about 2 hours to ferment and whisk again before use.
  • Make one string syrup by mixing sugar into water & add saffron and cardamom powder in it.
  • Heat oil in a kadhai(a  big and heavy bottomed  pan) at a low flame.Pour the batter in a steady stream into the kadhai to form coils. Make only 4-5 at a time.
  • Deep fry then  until they turn in light brown color.
  • Remove from the kadhai and drain on kitchen paper and immerse in the sugar syrup.
  • Keep them atleast for 4-5 minutes until they soak the syrup.
         Take them out of syrup and serve hot

          "The batter should be thick for the Jalebis to be crisp. Make sure your Jalebis turn out thin and crisp".


Banana Berry Smoothie

:- 2 cups fresh strawberry halves
:- 1 ripe banana, cut into chunks
:- 1 container low-fat yogurt
:- 1 cup ice cubes
:- 1 cup water
:- 2 tsp. low calorie soft drink mix, any flavor
Place all ingredients in blender container; cover.
Blend on high speed until thickened and smooth.

Strawberry Milk Shake

:- 1 cup of fresh strawberries
:- 2 scoops of ice cream
:- 1 cup of milk
How to prepare this delicious soomthie :)
Put the strawberries in a blender and puree it.
To this, add ice cream and milk. Mix well and blend.
Any choice of fruit or any choice of ice cream flavor can be used for different types of milk shakes.

Citrus Iced Tea

 :- 1/4 cup grapefruit
:- 1/4 cup lemon juice
:- 1/4 cup orange juice
:- 4 tea bags
:- 2 cups boiling water
:- 1/4 cup sugar
:- 4 cups cold water
Place tea bags in teapot or medium bowl. Pour in boiling water. Let stand for 8 to 10minutes. Remove tea bags. Add 1/4 cup sugar; stir until dissolved.
Stir together all remaining ingredients
Stir in tea.Serve Chilled. Tea with a Difference.


:- 1 1/2 cups California strawberries, stemmed
:- 2 small ripe bananas
:- 1 cup peach slices
:- 1 cup apple juice
:- 1 tablespoon honey
:- 1 cup ice cubes
Blend in a mixer. Crush ice cubes in it. And serve chilled with goodness of fruits

Food Dishes From Punjab

Punjab is a northern state of India popular for its rich food . Punjabi recipe is prepared in delicious gravy and punjabi parathas melted in butter/ ghee. I know health consious people will try to run away from this section :) but you will love it try!!

Amritsari Special Aloo 
250gms Aloo (potato)
2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana
Oil For frying
Corainder leaves
*Cut aloo into long pieces.
*Heat oil and deep fry the aloo. Keep aside.
*Heat 2 tsp of oil, add onions fry till brown. Add salt, turmeric powder, red chilli powder, annardana, garam masala and mix well.
*Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
*Garnish with corainder leaves and serve hot with paratha.

Sarso Ka Saag 
500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
1 tbsp Maize flour
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions
1 tsp Red chilli powder
1 Pinch Turmeric powder
*Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
*Chop ginger, garlic cloves and chillies.
*Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
*Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
*Add the ground saag and simmer the flame. Cook for few minutes.
*Add the maize flour, red chilli powder, sugar and stir well.
*Serve hot with paratha or makki ki roti.

Makke Ki Roti
6 tblsp butter
1 1/2 cup corn meal (makai ka atta)
1/4 cup whole wheat up flour
salt to taste
To make makai ki roti :
*Mix cornmeal, whole-wheat up flour and salt.
*Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
*Divide the prepared dough into eight to ten equal portions.
*Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
*Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
*Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
*Turn the makai roti and stir fry the other side till it's light golden brown.
*Serve hot with sarson ka saag.

Masaledar Karela

2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
salt to taste
oil to fry
5 -6 bitter gourd
2 medium sized onions
1 tsp dry mango powder
Preparation :
*Give a slit on one side and take off all the seeds.
*Cut karelas into thin slices.
*Wash and rub two table spoons salt all over the karelas and its scrapings.
*Set aside for 3-4 hours.
*Wash completely again and squeeze dry the karelas.
*Heat up oil in kadhai.
*Deep fry the cut karelas till dark brown and crisp.
*Take off the karelas and keep aside.
*Slice onions.
*Heat up 3 tblsp of oil in a kadai.
*Mix in cut onions.
*Stir fry for 3-4 minutes till onions are a little brown.
*Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
*Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
*Mix in salt if needed.
*Serve hot with chappatis.

Chicken Masala with Gravy 
a pinch garam masala powder
1/2 walnuts
4 cup chicken stock
2 green cardamoms
2 tblsp fresh cream
400 gms chicken (minced)
1 tblsp garlic paste
1/2 tsp cumin powder
sal t to taste
1 tblsp oil
2 tblsp tomato paste
4 green chillies
1 tsp red chilli powder
1 tblsp ginger paste
2 medium onions
*Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt.
*Mix thoroughly.
*Using a tablespoon, divide into equal portions.
*Roll each portion into a ball.
*Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.
*Mix in chicken balls to boiling stock, lower the heat up and continue to stir fry until chicken balls are cooked and stock has almost evaporated.
Keep aside.
*Wash and cut green chillies.
*Boil walnuts and then grind in to a fine paste.
*Boil onions, remove and grind to a paste.
*Heat up oil, mix in boiled onion paste, stir fry until oil begins to separate, mix in ginger, garlic paste, cut green chillies stir fry for a moment.
*Mix in tomato paste then bring to a boil.
*Mix in walnut paste and stir to mix well.
*Lower the heat, mix in fresh cream, stirring continuously.
*Mix in koftas and bring to a boil, adjust salt.
*Serve hot.

Mixed Daal

2 - 3 green chillies
1/4 cup coriander leaves
1/4 cup bengal gram divide (chana dal)
1/4 cup red kidney beans (rajma)
1/2 cup black gram divide (urad dal)
salt to taste
1 tblsp red chilli powder
1 tblsp kasoori methi
3 tblsp butter
10-15 garlic flakes
4 tblsp oil
3 medium sized tomatoes
1/2 tblsp cumin powder
2 medium size onions
For Dhabey Ki Daal :
*Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
*Take off and finely cut onion and garlic.
*Wash, take off stem and finely cut green chillies.
*Wash and finely cut tomatoes.
*Wash and cut coriander leaves.
*Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
*Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
*Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
*Mix in red chilli powder, cumin powder and stir-fry briefly.
*Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
*Stir in the cooked dals and mix well.
*Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
*Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

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