Sunday, May 12, 2013

Juicy Jalebi

Guntur Traditions is wishing you all a very Happy Mother's Day .
 Celebrating this day with warm and juicy Jalebi!!!

Ingredients : 

for batter: 
Maida / all purpose flour - 11/2 cups
Senagapindi / besan - 2tbs
Turmeric powder / yellow food color - pinch (optional)
Baking powder - 1/2 tsp
Curd / plain yogurt - 1/2 cup
Water - 1/2cup (more if needed)
Oil - for deep frying 

For syrup:
Jaggery (chopped)- 11/2 cups
water - 11/4 cup
Elachi powder / rose essence - 1/4 tsp

- Mix maida , turmeric powder and senagapindi in a bowl , add water and yogurt to it and mix well to make a smooth batter . The batter should be  idly batter / pancake batter consistency .

- Close the bowl and put it in warm place like oven / microwave (don't switch on) and let it ferment for 24 hours ( it worth) , if you live in warm place 6 hrs of fermentation is enough . After fermentation , it won't double in size but some bubbles form on top .

- After 24 hours of fermentation , when u ready to make Jalebis , take the batter , add baking powder to it and mix it will .
- To make syrup , take a wide open pan , take jaggery , water and mix it will and bring it a boil ,( if u want to add elachi powder / rose essence add now) and simmer it   for another 5-10 minutes until one string consistency . let it cool until it is worm (not too hot) .

- Take a wide bottom pan and add oil , not more than 1" from the bottom and let it heat on medium flame . 
- can make Jalebis with ketchup battle or ziplock bag .If  you are using ziplock bag , take the batter in a ziplock bag make a tiny hole by cutting the corner with scissors .
- Check if the oil is hot enough for frying Jalebi by adding a drop of batter to the oil , it should come up slowly but not very fast.

- Start frying the jalebis , take the ketchup bottle or ziplock bag that is filled with batter and carefully sqeeze the batter in the oil my making circles (shape of jalebi) .

- Once they are fried on one side , turn them to the other and let fry completely (fry them until they are crisp on both sides) .

- When they are fried on both sides , take them out of the frying  pan and add to the syrup pan (syrup should be warm , not hot) . let them soak the syrup for 20 secs on each side .

- Now arrange them in soaked jelabis in try and they are ready to enjoy!!!

Sunday, May 5, 2013

cheese pelalu / cheese pop corn

not the flavor that I grew with...but recent love!!!!

Ingredients :

corn kernels - 1/4 cup
grated cheese - 1/4 cup 
ghee / clarifies butter - 1 tbs
salt - pinch

- add the ghee in a wide bottom pan and heat in on medium high heat .

- when ghee is hot , add corn kernels .

- now add salt , mix it well .

wait until they swell little bit (20-30 secs)  , close the pan .

- when they start to pop , start to shake the pan for every 5 secs so that they all pops evenly (keep an eye if not they burn in no time)

- once they stop popping , switch off the stove and add the grated cheese ans mix it well .