Thursday, September 30, 2010

Mango Ice cream

This is my hubby's most favorite ice cream. He always grabs a pack of this flavor whenever we visit a nearby Asian grocery shop. On seeing that, I wanted to make it at home to get the true Indian flavored Mango ice cream. while browsing, I got this recipe from the video, hosted by Hetal and Anuja. Thanks dearies. You have given me a very handy recipe admired by all our friends and family.
From then on, our Fridays can't be complete without this yummy bowl of ice cream on hand:)

There are only three ingredients here, which makes our job easy. We may need just 5 minutes to prepare this one by using readymade pulp. But the ice cream made from fresh mangoes are worth trying too, during the mango season.
Last summer I tried it using fresh mangoes and it was successful. But I would like to recommend mango pulp in can, as we cannot be sure of the quality of fresh mangoes in some places. Sour mangoes won't give the expected taste or color. So its safer to use the canned ones.

Alphonso mango varieties are the best. Here is the picture of another variety (don't know the name) of mangoes I used.
The mangoes I got from an Indian grocery store.
Those three ingredients.....

Very natural mango ice cream garnished with blueberry, mango slice and mint leaf.

When the mango season was over,  I started using canned mango pulp.
Mango ice cream before freezing. Look at the gorgeous color I got by the canned version.
Inviting cup of Home made mango ice cream served.

Mango Pulp - 30 oz can (4 cups of puree)
(or) 1 kg of fresh mango
Sweetened Condensed Milk - 14 oz can (400 gm)
Whipped Topping - 8 oz  (225 gm)
Fresh Mango - cubed (optional)

Take a mixing bowl and add the mango Pulp (or freshly pureed mangoes) and Condensed milk . Mix well.
Then add the finely chopped mango pieces .(optional).
Now put the whipped topping and mix gently.
Transfer them to a freezer-safe container.
Cover and freeze for 3-4 hours.

Creamy rich mango ice cream is ready!

Serving suggestions:
Serve as dessert.
Serves nearly 15 people.
Before scooping, keep the ice cream in room temperature for 2 minutes to facilitate smooth handling.

Wednesday, September 29, 2010

A book sale and Dijon chicken

Book sale:
We cherish some sales as remarkable and incredibly fantastic. One among them is the book exhibition. I am not a great fan of novels, but love to read on various culture, cuisines , arts etc. I have a good collection of folk tales and comics in our house in India but never thought of experiencing one here till I saw a pamphlet on the side-walk.

Various books we bought from the sale. That is the brown bag I mentioned here.
Some months ago, we went to a book sale conducted by the public library of Piscataway, NJ. They called it as the 'brown bag sale'. I hope this is common in many parts of the country. The sale was on some marked books aimed at removing the clutter, it seems. They sold big brown paper bag for $5 and people were allowed to fill the bag with the books they wish. It was much beneficial for both the ends and I could see happy faces all over the hall. That was like cherry picking for the book worms and thrillers were sold the best. I was surprised at their cook book collection as well as the arts side. While hubby was browsing the mystery novels, I gathered some nice books on cooking, quilting etc. Look at the treasure I got:)
Wow! what a catch for $5.
Dijon Chicken:
Then I tried a simple recipe, Dijon chicken from the book 'Hooray for chicken', by Family Living magazine. All the ingredients are very common except the dijon mustard. So I bought it from Shoprite and prepared this dish along with pasta. It was a big hit.
If you cannot get dijon mustard, please see the guidelines to make one. I prefer wine-less dijon mustard, so look for the ingredients before buying, if you have any preference. (Vinegar is substituted for wine in  my pack).

Dijon chicken served with pasta.
chicken boneless / breast - 1 lb
Dijon mustard - 3 tbsp
(its a sauce available in supermarkets)
butter - 5 tbsp
garlic powder - 1 tbsp
onion - 1 (crushed)
salt - to taste
black / white pepper powder - 2 tbsp

wash and clean the chicken breasts (approximately 4).
I cut it into 3 inch size pieces. But the original version calls for using the whole big pieces.
Mix Dijon mustard sauce, butter, salt, pepper, onion, garlic.
Add to chicken and marinate for 20 minutes.
Preheat the oven to 350 deg.
Grease a baking pan.
Place the chicken pieces separately in a baking pan and bake for 1 hour.
Broil to get the red color.
Garnish with parsley. (I didn't have parsley, so I left it).

Serving suggestions:
Generally they use big pieces of chicken for this recipe, but I chopped mine for more marinated effect.
Makes a good side dish for pasta.

Monday, September 27, 2010

Pumpkin corn soup

The colorful autumn season and pumpkin are inseparable. To welcome this season I am publishing a post lying on my draft for a long time. This pumpkin soup is a pureed version of soup with sweet corn to munch on. I personally love this soup very much during cold weather, when we get pumpkin in abundance.

I coined this recipe after tasting it in a friend's home. I was much attracted to this colorful soup topped with a chunk of sweet corn. Its purely inspired by Archana's mom's lovely pumpkin soup.
Thanks Nalini Aunty!

Her procedure doesn't call for any apple. But I add tart apples for a more sharp taste. So it is optional to add apples here.

Sweet pumpkin - 1 cup (chopped)
(1 long piece is enough)
Any tart apple - 1/2 cup
Sweet corn - 1/4 cup
Sweet corn cob (boiled and sliced) - 1 or 2
onion - 1/2
black pepper - 1 tsp
cumin - 1 tsp
green chillies - 1
butter - 1 tbsp
salt - to taste

Heat butter in a wok. Saute the sliced onion till it wilts. Take out and add the pumpkin, apple, chilly and saute in the remaining grease. Let it cook a little.

Let cool and puree them in a blener with salt, pepper, cumin, chilly and sauteed onion. Transfer it to the wok and add a cup of water to get a thick soup consistency.
Add the corn kernel and cook well.
Switch off after raw smell vanishes.

Separately cook the corn cob and slice it to 3 inch pieces. Add them to the soup.

Serve the soup in a bowl topped with a piece of corn cob.

Pumpkin corn soup is ready!

Serving suggestions:
Makes 3 servings.
Adding apples is not a must.

Wednesday, September 22, 2010

Malai kofta curry

'Malai kofta' means 'Indian cottage cheese balls (paneer) served with a rich creamy non spicy gravy'.

Some time ago I prepared this malai kofta curry with the help of Sanjeev kapoor's and Vah chef's recipes. I used Sanjeev kapoor's version as it involved lesser vegetables but followed vahchef's instructions. His videos made me understand the difficulties in keeping the koftas in shape while frying (yeah, that's a big challenge here!). Click here to see the Vahchef's video. Thanks to the two great chefs, I have learned to make a famous Indian gravy.

Malai kofta dough prepared.
For kofta:
Paneer (shredded) - 1 cup (100 gm)
(I made it at home by using 4 cups of 2 % milk).
Potato (3 numbers,boiled, peeled and mashed) - 2 cups (200 gm)
green chillies -4
All purpose flour - 1/4 to 1/2 cup
cashew - 4
raisin - 20
salt -to taste
oil (to deep fry) - 1 cup

Pressure cook the potatoes, peel and mash them.
Mix the crumbled paneer, finely chopped green chillies, broken cashew, raisin, salt and mix well.
Add all purpose flour (maida) little by little to get a thick but soft dough.
Knead well and keep aside.

Koftas before frying.

Now keep 1/2 cup of all purpose flour in a separate dish.
Take a small (strawberry size to lemon size) ball of dough. Make a spherical shape and dip it in maida flour. Then carefully pat to get a bullet shape.
Keep aside.

Koftas are fried now . I made a big batch and froze 2/3 of the above for further use.

Heat a wok with 1 cup oil and deep fry the cheese koftas carefully in low fire. They may tend to break if the dough is not proper. Otherwise we will get the exact shape.
( Keep in mind how the cheese on pizza melts with temperature. Likewise paneer is nothing but a kind of Indian cheese and hence it will also tend to disintegrate while frying.  So flip very carefully. Fry only one and check for the consistency. If needed add more all purpose flour to get a very thick dough, like the chapathi dough. Moreover the whole frying process should be done in very low flame).

Fry all the paneer koftas and let them cool. While hot,  they will be soft and can be easily broken. So wait till they cool.

After cooling we can freeze the koftas and use whenever required.

Malai kofta curry with a dollop of cream.

For curry:
onion - 1 cup (chopped)
almond, cashew - 5 each
tomato - 2
cilantro , mint - handful,each.
garam masal powder - 1 tsp
red chilly powder - 1 tsp
ginger garlic paste - 1 tsp
salt - to taste
milk - 1/2 cup
butter - 1 tbsp
whipped cream - 2 tbsp

Microwave or cook the onion, tomato, cilantro, mint with 1/4 cup water, let cool and grind along with cashews, almonds to a fine paste.

Heat 1 tbsp butter in a wok. Put the bay leaf followed by the ginger garlic paste. Then add the puree and saute till raw smell vanishes.

Add masala powder, red chilly powder, milk, salt and bring it to a boil.

Check the taste and keep aside.

Before serving reheat the gravy and drop the prepared koftas. Top with the whipped cream.
Serve carefully without disturbing the koftas.

Serving suggestions:
Serve as side dish with any Indian bread like naan or roti.
Makes 25 small size koftas.

Generally people add koftas to the curry just before serving, to avoid broken ones.
 I found that the koftas if prepared carefully stays in shape for 4 to 5 hours in the gravy, just like restaurant ones . But microwaving the whole dish may make the koftas crack, so if needed heat in stove top without stirring.
Do not defreeze them in microwave. Just leave them in room temperature or drop in hot gravy.

Monday, September 13, 2010

Sambar Podi (Tamilnadu style)

Sambar and Indian cuisine are inseparable. Sambar is a dhal based curry prepared with certain vegetables and poured over rice. The flavor and color of a typical sambar relies on the sambar podi (podi means powder). So it is a must to prepare a good quality sambar. In India the masala powders are normally ground in a dry mill. The house lady has to make several batches of the dry ingredients and pack them to the mill through some housemaid.

After marriage, I lost the interest to prepare the masala powders at home because of several reasons.  First I could not make our modern maid to carry all the containers to a grinding mill as we do in our parent's house and I too shied to carry them all along that streets:) Then our need was so small to imagine. So I started buying Sakthi masala powders in the beginning and somehow it became a habit of me. But recently I was forced to prepare this authentic sambar powder due to a misplaced shopping list and hence I prepared it in a small quantity (see below) for that month. It turned out much easier and I couldn't control my joy on tasting my mom's sambar after a very very long time. The flavor of the sambar powder not only filled our house but also our hearts too:) Nowadays home made sambar podi has totally replaced that convenient sachets in my house.

Here is that authentic sambar powder recipe.

Freshly prepared Sambar powder.

coriander seed - 2 cup
dry red chilly - 2 cup
(or chilly powder - 3/4 cup)
cumin - 1/4 cup
black pepper - 1/4 cup
fenugreek (methi / venthayam) - 1 tbsp
mustard - 1 tbsp
turmeric - 1 tsp
asafoetida - 1 tsp
channa dhal - 3 tbsp
urad dhal - 3 tbsp

The red chilly I have mentioned here is for basic need only. Mostly I prepare my sambar podi without red chillies and add the red chilly powder while making sambar. By this we can avoid the hastle of powdering red chillies and also we can alter the chillies according to need every day.
Heat a wok and dry roast all the above separately (except turmeric, chilly and asafoetida powders). Dry roast the dry chilly in  batches at last , to avoid sneezing. Take out and keep them together in a broad plate (or muram , a very broad winnowing tool / basket).
After they cool completely, grind them to a fine powder. Then spread the powder in a broad paper and keep in room temperature to loose the heat generated during grinding, otherwise the powder may turn black. Store it in an air tight container.

How to use this powder?
Makes nearly 2 cups of powder. This powder can be used in making all kinds of sambar, vatha kulambu, idly sambar, poriyal etc. It will be enough for 2 adults for 2 months. If stored in freezer / fridge, this podi remains very fresh and fragrant.

To make sambar with 1/2 cup toor dhal, use 1.5 tbsp home made sambar powder.

சாம்பார் பொடி செய்ய தேவையான பொருள்:
கொத்தமல்லி விதை  - 2 கப்
காய்ந்த மிளகாய் - 2 கப்
(அல்லது மிளகாய் பொடி  - 3/4 கப்)
சீரகம்  - 1/4 கப்
மிளகு  - 1/4 கப்
வெந்தயம்  - 1 மேசைக்கரண்டி
கடுகு  - 1 மேசைக்கரண்டி 
மஞ்சள் தூள்  - 1 தேக்கரண்டி
பெருங்காயத்தூள்  - 1 தேக்கரண்டி
கடலை பருப்பு - 3 மேசைக்கரண்டி
உளுந்தம்பருப்பு - 3 மேசைக்கரண்டி

மேலே கொடுத்த அனைத்து பொருட்களையும் தனி தனியே வாணலியில் வாசம் வரும் வரை வறுத்து , ஒன்றாக சேர்த்து அரைக்கவும். காய்ந்த மிளகாய் உபயோகிக்காமல் மிளகாய் தூள் உபயோகிப்பது , நம் சுவாசத்துக்கு நல்லது. கார நெடி பிடிக்காதவர்கள் மிளகாயை வறுத்து  அரைப்பதை தவிர்த்து, மிளகாய் தூளை லேசாக சூடாக்கி , சாம்பார் பொடியில் சேர்த்தால் மிகவும் சுவையாகவும், செய்முறை  எளிதாகவும் இருக்கும். 

சாம்பார் செய்முறை:
1/2 கப் துவரம்பருப்புக்கு 1 1/2  தேக்கரண்டி சாம்பார் பொடி  சேர்த்தால் போதும் .
பருப்பு வெந்த பின் , காய்கறிகளை வேகவைத்து , இந்த சாம்பார் பொடி  சேர்த்து பருப்புடன் சேர்த்து கொதிக்க வைக்க வேண்டும்.
நெய் சேர்த்து தாளித்தால்  , சாம்பார் ரெடி.

Thursday, September 9, 2010

Malli Puthina thuvaiyal

(Malli - cilantro / coriander leaf; puthina - mint leaf; thovaiyal - chutney)

Malli Puthina thuvaiyal is a thick chutney, normally prepared using a hand mortar (ammi in Tamil). It is a very common chutney in Indian household. The mint leaf and cilantro (coriander leaf) are known for their medicinal values. This chutney combines both in a more delicious way.
There are so many variations in making this simple chutney. I am noting down my mom's version.

Malli Puthina thuvaiyal.

Mint leaf - 20 branches (small bunch)
cilantro - 1/2 the quantity of mint leaf
green chillies - 5
tamarind - a blueberry size
garlic - 1 clove
cumin - 1/4 tsp
salt - to taste
To temper:
mustard seed - 1/2 tsp
black gram - 1/2 tsp
sesame oil - 2 tbsp + 1 tbsp
curry leaf - 1 sprig

Pick leaves and young stem from the cilantro bunch. Take the leaves alone from the mint bunch.
(Refrigerate and Store the mint stem for tea).
Wash and clean the leaves. Care should be taken to remove all the sand particles in the leaves.

Heat 1 tbsp oil in a wok. Add the black gram and let it get mild red color. Then add the cleaned leaves, green chilly, garlic, cumin and fry till the leaves wilt.
Switch off and let it cool. Add salt, tamarind and grind it to a fine paste with minimal water.

Now heat 2 tbsp oil in the same wok. Slide in the mustard and let it crackle. Put the curry leaves and the fry it. Then carefully slide in the chutney. Stir well till oil oozes out and reaches an almost thick stage (as shown in figure).

Malli puthina chutney is ready!

Serving suggestions:
Serve as side dish with chapathi, idly or dosai.
I prefer this chutney with most of the variety rices (chithrannam) like tamarind rice, lemon rice, curd rice etc.
If prepared with more oil and tamarind, this can be stored in room temperature for a week. Good for a packed food during long travels as this chutney won't get spoiled if handled with care.

Wednesday, September 8, 2010

Mutton dhalsa

Today we are celebrating Mother Mary's Birthday and I am busy baking a cake, at the same time I am so eager to post this dhalsa dish during Ramzan.

Dhalsa or dhal salna is a unique and tasty side dish served along with the fabulous biryani during Muslim festivals (in my home town). Dhalsa is a thick curry made of toor dhal and mutton. I have seen people using brinjal instead of meat too. That will also taste great.
I got introduced to this dhalsa recipe through my mom's friends. After that we too started making it at home:)

Happy Ramadan!

Mutton dhalsa served with chicken biryani and carrot raita.

To pressure cook:
Toor dhal (red gram / thuvaram paruppu) - 3/4 cup
goat meat (with bones) - 100 gms
turmeric - 1/4 tsp
green chilly - 6
water - enough to cover
unripe mango (chopped)- 1 small size
tomato - 2
brinjal - 6 (small)
other items:
shallot - 4
ginger garlic paste - 1 tbsp
mint leaf + cilantro - a handful
sesame oil - 1 tbsp
sambar powder - 1 tsp
shredded coconut - 1 tbsp
mustard seeds- 1/2 tsp
curry leaves - 1 brig
salt - to taste

Soak the toor dhal for 1/2 an hour.
Cook dhal and meat along with the items given to pressure cook in a pressure cooker with weight for 5 whistles. After the pressure gets released, mash the dhal and chillies gently without disturbing the meat. Add the sambar powder and keep aside.

In the mean time, wash and clean the vegetables. Cut them into big size pieces. In a separate vessel put the brinjal, mango, tomato, 1 cup water, salt and cook completely.

Now heat a wok with the oil. Let the mustard seeds splutter. Then goes the curry leaves, finely chopped shallot and fry till the onion gets a golden brown color.
Add the ginger garlic paste and fry till the raw smell vanishes.
Pour the cooked vegetables and mashed dhal + meat. Bring it to a boil. Add the shredded coconut, minced cilantro + mint leaf and switch off.

Mutton dhalsa is ready!

Serving suggestion:
Serve as side dish with biryani or pulao.
This curry should be thick.
Makes 6 to 8 servings.

Monday, September 6, 2010

Hyderabadi Vegetable Biryani

I prepared this Hyderabadi biryani for a weekend lunch. Hyderabadi biryanis are admired for their beautiful coloration and flavor. The ingredients and steps involved may look a bit complex but in reality it will be an easy breeze if we have around 3 hours of time. If prepared with care, this vegetarian version will be equally tasty like a non veg one.

Typically Hyderabadi biryanis are made with a slow cooking process called dhum cooking and I did my best to bring out the true flavors. Here goes the recipe.

Hyderabadi vegetable biryani served.

To cook rice:
Basmati rice - 2.5 cups (500 gm)
salt - 1 tsp
water - 6 cup
bay leaf - 3
star aniseed - 1
black cumin - 1/2 tsp
cinnamon - 1 inch
cardamom - 4
clove - 4
lemon juice- 1/4 of a fruit

Wash and clean the rice. Soak it for 30 minutes. Bring to boil some 6 cups of water.
Add the bay leaf, star anise, cinnamon, cardamom, clove, lemon juice salt, kali jeera (black cumin) and let the rice gets semi cooked. It should be very firm and almost raw. Drain the water using a colander and keep aside.

For garnishing and decoration:
Bread - 2 slices
(or) soya chunks - 10
cashews - 10
ghee - 2 tbsp
mint leaf , cilantro (chopped)- 2 tbsp
yellow or orange food color - 1 drop ea.
(we can use saffron instead)
cooking oil - 3 tbsp
Red onion - 1 cup (chopped lengthwise)

Heat oil in the same dhum vessel and fry the chopped onions to golden brown. Take it out and save for garnishing.
Cut the bread into 2 inch squares. Heat remaining oil + ghee in the same dhum vessel, fry and take out the cashews. Then carefully fry the bread squares / soya chunks and set aside.

For the masala:
cauliflower - 2 cup
carrot - 1
green peas - 3/4 cup
green beans - 10
raisins - 2 tbsp
red chilly powder - 1 tsp
salt - 1/2 tsp
ginger garlic paste - 2 tbsp
turmeric - 1/4 tsp
ghee - 1 tbsp
plain yogurt (from whole milk)- 1 cup

Now ,wash and clean the vegetables. chop the beans, carrot to long stripes. Branch out the cauliflower to some big chunks. Put all the vegetables with everything mentioned above in to the bottom of the dhum vessel. Mix and spread them uniformly.

For flavored water:
salt - 1/2 tsp
lemon - 1/2
sugar - 1 tsp
kewra water - 2 tbsp
(or, rose essence 2 drops + 2 tbsp water)
ghee - 2 tbsp
black pepper corn - 10
cinnamon - 1/2 inch
cardamom - 2
clove - 2
black cumin (kali jeera) - 1/2 tsp
green chilly - 2
Mace (javithri / jathipathiri) - 1 strand
nutmeg (jathikkai) - a small shaving

Run everything above in a mixer and make a fine liquid. If you don't have enough time then , omit the whole garam masalas and mix 2 tbsp of some good brand biryani masala powder with the other things mentioned above. (I will suggest shaan brand biryani masala powder).

For dhum process:
wide vessel with tight lid
A dosa tawa
chapathi dough using 1 cup wheat flour

Mix the wheat flour with water to get a bread dough consistency and keep aside.
We can use an aluminum foil also, if we do not want to waste the dough. But sealing with dough is the best method and it is called dum / dhum process, which means 'slow cooking with hot steam sealed inside'. I would suggest sealing with the dough for a tasty dhum biryani.

Arranging the layers:
Now spread the semi cooked rice uniformly over the raw vegetable layer.
Mix saffron with 1/4 cup warm milk (or) mix the food color with 2 tbsp water and sprinkle it over the rice. I used food color here.(Food color gives a beautiful look, whereas saffron is healthy).
Place a thick dosa tawa over stove and place the dhum vessel over the tawa.
Over the rice, spread the fried cashews, finely chopped cilantro , mint, friedonion and sprinkle the flavored water.
Place the fried bread / soya chunks and close the vessel with a tight lid.
Seal the edges with the prepared chapathi dough.
If possible add hot charcoal over the lid (I never get a chance to do this).
Start heating the arrangement. Keep the flame at high till the tawa gets heated and then reduce it to a minimum. Leave the whole set up for 2 hours.
After that discard the dough, open the lid carefully.

Hyderabadi vegetable kachchi biryani is ready!

Serving suggestions:
Serve the biryani like a layered rice, so that every plate gets a portion of rice, vegetable masala and colorful topping.The guest has to mix and devour:)
Serve with some spicy gravy  or  raitha of your choice.
I usually prepare some non veg gravies along with this biryani.
Serves 5 to 6 people.

Friday, September 3, 2010


Jangiri is a South Indian version of Jilebi. Jilebi is made of a sour batter, while jangiri is made with black gram without fermentation.

Recipe source for me:  Our beloved Jegatha achi , who was the binding factor of most us. I have never met anyone like her. She was the most dedicated and trustworthy lady for anyone who approach her. 
This is my mom's most favorite sweet.She got the recipe from her chithi, Jegatha achi  (we fondly call her thoothukudi achi).  I admire that grandma very much because of her  hospitality. She became my mom's mom and supported her, gave her a beautiful life and made all of our lives beautiful with her love and care. She used to buy clothes for us for all the Diwali and sometimes gold jewelry too. Her gift for my wedding is very special for me, a beautiful ring. Most of my happy memories include her and she is a proof that God created some special women resembling angels. 

  'According to aachi, this is a very simple sweet, that can be prepared without much grocery or special equipments'. After trying it my own, I too acknowledge her words:)

Happy Krishna Jeyanthi!

Urad dhal - 1 1/2 cup
(whole black gram without skin)
Rice flour - 3 tbsp
(1 tbsp rice flour per 1/2 cup of urad dhal)
baking soda - a pinch
(very small pinch...too much will make jangiri puffy and oily)
orange food color - a pinch
(I mixed the red food color and yellow kesari powder to get this color)
salt - 1/4 tsp
oil(to deep fry) - 200 ml
sugar - 3 cup
water - 2 cup
rose essence - 3 drops
cardamom powder - 1/4 tsp

Soak urad dhal in water for 2 hours. If possible keep the soaking inside refrigerator to avoid jangiri drinking the oil.(Yes, sour urad dal batter may absorb more oil).
Grind the dhal with very little water to a thick batter. (The batter should be like a softened butter).
Mix the food color, rice flour, salt, a pinch of baking soda and run in mixer again.(Don't keep the batter for long time. Immediately start making jangiri, else it will absorb oil. The perfect jangiri should not be oily).

Fill a zip lock cover with this batter and cut a very small hole in a corner as shown in figure. The hole should be approximately of 4 mm diameter size and not more than that.

Jangiri batter filled in zip lock cover.

(The authentic procedure calls for making a jangiri cloth. For making that cloth, select a new cotton cloth (bigger than a men's kerchief) and make a small hole using a sharp skewer and do 'satin stitch' around the hole very tightly like a button hole. The hole should be  of 4 mm diameter).

In the mean time add sugar and water in a wide mouthed vessel and bring it to a boil. Heat the syrup till it reaches the single string consistency (oru kambi patham in Tamil). It means, if you pour the syrup using a spatula, the last drop should drip like a single string. If heated above that we will get double string and finally the crystallization will occur. So stop with the single thread consistency. Switch off and add the flavoring agents.

Now heat a wide wok with enough oil (1.5 cm high) and wait till its sizzling hot.
Now reduce the flame to minimum and squeeze the jangiri batter in the hot oil.

First make a two or three concentric circles in clockwise direction and then make swirls like petals in anticlockwise direction. (see the image below). Flip once and put the crispy jangiris in sugar syrup.

Let the jangiri soak for a minute or till the next batch is ready.

Take the soaked jangiri out and arrange in a plate.
Jangiri is ready!

Top and bottom views of jangiri, showing the pattern.

Jangiri served.
Diwali 2013

For Hubby's office party 2013

1)The jangiri should be stiff and not soggy. The rice flour helps in getting stiff jangiris. But the tubes of the jangiri should be filled with sugar syrup, just like a honey comb:)
2)Makes 20 to 25  palm size jangiris if we are grinding using an Indian mixie. If we are using an Indian wet grinder, then we will get 50 jangiris. It can stay good for almost 3 days in room temperature and can be stored for three weeks in fridge.
3)The jangiris are usually made during Deepavali or any Indian festival.
But they are mainly served as one of the desserts in Tamilnadu  marriages.
4)We can make a double layered jangiri also, by doing some circles over the swirls again. These mega jangiris are called 'kalyana jangiri', which are usually made in a bride's home to give to the bride groom's family as 'carry home gift' along with many other snacks and goodies:)

I made this jangiri for a party in hubby's previous office on Dec 5 2012, as per his wish:)

Glad that it came up to my satisfaction and hubby kept a lion's share for himself:).
Notes: (For parties)
For making 80 - 85 big size standard jangiri , we may need the following proportion.
Urid dal - 3 1/4 cup
raw rice - 5 tbsp
Soak them together for 3 hours and grind with 1 tsp salt, food color, pinch of baking soda.

Sugar syrup:
sugar - 5 cup
water - 2 cup
consistency - till we see bubbles around sides , one string stage. Add cardamom powder - 1 tsp and rose essence - few drops.

For deep frying:
Use 2 cups of corn oil and 1 cup ghee.- in a shallow frying pan.

Don't let the fried jangiri soak for more time. Just dip, flip and let it soak less than a minute. Take out and let cool before storing.

Vazhaikkai Poriyal (Plantain stir fry)

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