Tag Archives: Baking Powder

Mouthwatering Monday – Jalebi

Yumm Jalebi.

My childhood was full of Jalebi vali memory, as it was the sweet that every member of our family can agree on. Actually I was the only one who was a picky eater πŸ˜›

Seeing a Halwai (sweets maker) creating those round and overlapping circles in hot oil and then rushing to eat that hot juicy Jalebi, that was my favorite part.

So, this Diwali I thought of making Jalebi. It was my first time. So after much practice finally I got a batch that looked like this. 😎 Turned out pretty good, right?

Jalebi by Jyoti Singh
Jalebi

Ingredients for Jalebi –

Ingredients for Jalebi Syrup –

  • 1 Cup Sugar
  • 1.5 Cup Water

 

Method for Syrup

  • Boil sugar with water on medium heat for 15-17 minutes.
  • Check for one thread consistency.
  • Remove from heat and cool for a bit.

Method for Jalebi

  • Mix all the dry ingredients in a mixing bowl.
  • Add yogurt and mix well.
  • Use water to achieve desired consistency.
  • Let it sit overnight, if possible. Otherwise you can use this recipe to make instant Jalebi too.
  • Pour batter into a ketchup bottle or some squeezable bottle with a nozzle.
  • Heat oil in a deep fry pan and start piping the batter in concentric but connected circle.
  • Turn and fry well Jalebi till they are crispy.
  • Put them in Sugar syrup for 1-2 minutes and then Serve.

Jalebi is served hot. But cold ones are delicious too. I love the combination of hot Jalebi with cool vanilla Ice cream. Weird, right? :O

Jalebi by Jyoti Singh
Jalebi

Enjoy!!!

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences πŸ™‚

Mouthwatering Monday – Indian Bread – Kulcha

Kulcha is the most famous Punjabi flat bread. I love eating it with spicy Chole and Paneer dishes. Although, I prefer it with Matar or Chole.

Kulcha by Jyoti Singh
Kulch with Matar and Tamarind Chutney

Here is one version of Kulcha which is not fried but rather cooked with almost no oil, on a skillet.

Ingredients

Method

  • Mix Flour with Baking Powder, Sugar and Salt, in a bowl.
  • Add Yogurt, oil and mix well. Use Milk to make a soft dough.
  • Rest the dough for atleast 2 hours.
  • Make small round patties with dough and roll it to make into flat elliptical shape (look at the pic for clarity).
  • Heat the skillet/flat pan, and sprinkle little oil over it.
  • Place Kulcha on the skillet. Brush top of Kulcha with water and sprinkle cilantro leaves on it. (you can also use Kalaunji).
  • When top part start making bubbles, flip it over.
  • Flip it again after a minute.
  • Do this till your Kulcha got that beautiful golden color spot on it.
  • Remove it from skillet. Brush with some butter and serve hot.

Kulcha is ready, just keep in mind to cook it on medium heat, so it can be cooked thoroughly without getting burnt. You can use Kalaunji or cilantro for garnishing. Health conscious, avoid the butter at the end. πŸ™‚

Kulcha is best served with Chole, but here I have used them with spicy Matar Daal. I love this combination.

Kulcha by Jyoti Singh
Kulch with Matar and Tamarind Chutney

Along with Matar and Kulcha, we have Imli(Tamarind) chutney here.

Enjoy!!!

 

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences πŸ™‚