Jalebi|ICC Challenge

After a long time i am taking part in Indian cooking challenge for August hosted by Srivalli.
For a long time i wanted to try Jalebi at home. When i saw the recipe from her, It was really simple and easy to do. Hence thought of taking part this month. Here goes the recipe for the month.
Ingredients
For the Batter
1 cup All purpose flour/Maida
1/4 cup Corn starch
1 table spoon hot oil
1 tea spoon squeezed lemon/lime
1 cup curd/yogurt
Pinch of safforn/yellow color (I did not have any color, Hence used a pinch of Turmeric powder)

Method to make the batter:
In a bowl mix all the above ingredients and allow it to ferment one full night or for atleast 7-8 hours. The batter has to be really thick like pancake batter. If it is watery add some corn starch to make it thick.

For the Syrup
1 cup sugar
1/2 cup water
1/2 lemon

Method to make the syrup
Boil both sugar and water to form a light syrup consistency and then squeeze the lemon to avoid crystallization.keep the syrup warm.

oil for deep frying
I used Ketchup bottle to squeeze the batter into hot oil.

To form jalebi's
In a deep frying pan pour the oil and once the oil is hot squeeze the Jalebi's using the bottle or zip top bag with one corner snipped.
Keep the stove in low flame so that the Jalebi does not become brown too fast.
Once they turn light brown and crisp.Remove from the stove and directly drop in the Sugar syrup and leave it for couple of minutes and serve warm.

Sweet

11

Salted Paniyaram|Snacks

Got this recipe from one of my close friend and wanted to try for a long time.The recipe turned out too good.Thank you very much for the recipe S.
It is really fast and easy to do this dish. There is no fermentation required for this dish.
Ingredients
4 cups Raw rice
1 cup Urad dhal

To Temper
1 tea spoon oil
1 tea spoon Mustard seeds
1 tea spoon urad dhal
2-3 Green chillies
Few curry leaves
1 Chopped Onion
Salt to taste.

Method
Soak the rice and dhal for 1-2 hours
Grind the Rice, dhal and salt to a semi thick batter like Idli or Dosa batter. [I used Mixie to grind, You can grind in Grinder also]. You can add water if the batter is too thick to pour.
No need t ferment the batter You can make paniyaram right away after grinding.
In a small pan, add oil,and all other ingredients to temper and mix in the batter.
Heat the Appam/Paniyaram pan and add a drop of oil in each hole.
Pour one laddle full of batter and allow to cook for few minutes and turn the side and once it turns little brownish color, you can take it out.
Beautiful salted paniyaram is ready.

Tiffin

3