JAANGRI

JAANGRI

Hi friends!! Iam happy to announce...  its my 175th post in this blog ... I am sharing my happiness with you all by giving a sweet recipe... One of the familiar sweets in Southern part of India....Its my Son's favorite sweet and of course mine too...

JAANGRI

INGREDIENTS:

Urad dal                                           – 1 cup

Rice flour                                         – 1 tbsp

Food Color [sunset orange]            –  3 drops

Oil                                                    –  for deep  frying

Sugar                                               – 2 cups

Rose essence                                    – 4 drops

Lemon juice                                     – 1 tbsp


METHOD:

Heat sugar in a pan along with water to immerse the sugar.

Make a syrup and add  rose essence. 

Add lemon juice if desired to stop crystallizing of sugar. Keep aside..

Soak Urad dal in water for 2 hours.

Drain the water and grind urad dal to a fine paste.

Add the rice flour along with food color, grind it for a few times till it is mixes equally.

The consistency of the batter thick.. when dropped in water it should float. 

Pour the batter into Ziploc bag and make  a small hole in it.

Take a frying pan.. 

Add oil and when hot. 

Squeeze  the jangiri batter in oil making jaangri shape..

Fry  jangiri on both sides.

Remove from oil and  immerse it in sugar pan for  3 minutes.

YUMMY sweeeeet Jaangri is ready to taste.........

DAHI VADA [OR] THAYIR VADAI

DAHI VADA [OR] THAYIR VADAI

THAYIR VADAI

INGREDIENTS:

Urad dal                                            - 1 cup

Rice                                                   - 2 tsp

Ginger                                               - 2 tsp

Peppercorns                                      - 1 tsp

Cumin                                                - 1/2 tsp

Asafoetida                                         - 1 tsp

Curry leaves                                       - 2 tbsp

Salt                                                    - to taste

Oil                                                     - for deep frying.


To temper

Oil                                                      - 1 tsp

Mustard seeds                                    - 1/4 tsp

Urad dal                                             -  1/2 tsp

Ginger                                                -  2 tsp

Green chillies                                      -  2 

Asafoetida                                          -  1/4 tsp

METHOD:

Soak urad dal for 1-2 hrs and grind it to a smooth fluffy paste. 

Add Peppercorn, cumin seeds, chopped ginger, curry leaves, asafoetida, salt and 2 tsp rice flour and mix well.

Take a frying pan.. Heat oil for deep frying..

Wet your  palm with water ,take a lemon size ball and flatten it slightly and make a hole in center using  your index finger and drop gently in the hot oil.

Fry in medium flame until light golden brown on both sides.

In a wide bowl take some hot water and add little salt, mix well and keep aside.

Now transfer the hot fried vadas to the Hot Water and soak it for 15 minutes.

Heat  oil in a separate pan when hot..

Add urad dal and mustard seeds when splutter..

Add green chillies chopped ginger  asafoetida  and 1 tsp of salt

Take a bowl add tempered curd... good to keep curd little watery 

Add the soaked vadais ..and with

Garnish with coriander leaves..

Serve the soaked vadas  after 10 minutes ..

Just before serving add  shredded carrots or kaara boondi on top its optional...

BRINJAL BRIYANI [OR] BRINJAL PULAO

BRINJAL BRIYANI [OR] BRINJAL PULAO

BRINJAL BIRYANI OR BRINJAL PULAO

INGREDIENTS:

Basmati Rice                                  - 2 cups 

Brinjal                                            - 7 medium size  

Onions                                            - 3 

Tomatoes                                        - 3 

Garlic                                              - 5

Ginger                                             - 2 inches

Green Chillies                                 - 3

Mint leaves                                      - 1 cup

Coriander leaves                             - 1 cup

Chilly powder                                  - 1 tsp.

Bay leaves                                        - 3

Cloves                                              -  4 

Cardamom                                      - 2 

Cinnamon                                       - 2 inches

Star anise                                        - 2 

Oil                                                   - 5 tbsp.

Ghee                                                - 2 tbsp.

Salt                                                  - to taste

Water                                              - 4 cups


METHOD


Clean the rice and soak it in water. Cut the brinjals length wise and keep the size medium.

Grind  ginger,garlic, green chillies  in blender to a fine paste 

Add oil and ghee in the Wok. Once the oil is hot.

Add cardamom, star anise, cinnamon, cloves to the oil.

Add onions  and saute it well till transparent .. Then

Add tomatoes and saute till it turns mushy..

Now add the  masala paste  and saute  till the oil oozes out.

Add mint leaves and coriander leaves and saute well..

Add brinjal pieces, salt  and chilly powder and cook for about 5 minutes in medium flame. 

Add 4 cups of warm and bring it to boil. .

Add  the rice now and simmer the flame and close it with lid. 

Once rice gets cooked garnish it with the coriander leaves.

Yummy brinjal biryani or brinjal pulao is ready to taste..

Goes well with any raita...

SUBA'S PODI ... [ OR ] PARUPPU PODI

SUBA'S  PODI ...  [ OR ]  PARUPPU PODI

When I thought of having podis for rice first thing came to my mind was Paruppu Podi.... When I was trying to collect the recipes from my friends .......My friend  Suba was the first one to come with this podi recipe..... when I made it I was very much satisfied with the taste and started to have it with hot rice almost daily.... THANK U SUBA.............

SUBA'S  PODI

INGREDIENTS:

Pottu kadalai                       - 2 cups

Red Chilly                            - 5 

Dried curry leaves                - 1/2 cup

Garlic  Cloves                      - 5

Asfoedita powder                - 1/2 tsp

Salt                                      - to taste

METHOD:

Grind all the ingredients together in blender..

Store it in air tight container..

Serve it with hot rice.....