tag:blogger.com,1999:blog-89081658056883256962011-04-21T23:29:27.048+04:00Easy to cook 'n' easy to eatShuba.Ghttp://www.blogger.com/profile/14223063357543068952noreply@blogger.comBlogger21100tag:blogger.com,1999:blog-8908165805688325696.post-43812452766618174272007-11-06T21:21:00.000+04:002008-12-10T15:36:04.492+04:00<a href="http://3.bp.blogspot.com/_cM87gW2t1d4/RzCkCNWwi6I/AAAAAAAAAAM/CzjJP7tl6z8/s1600-h/DSCN1923.JPG"><img id="BLOGGER_PHOTO_ID_5129780333426805666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 366px; CURSOR: hand; HEIGHT: 277px; TEXT-ALIGN: center" height="271" alt="" src="http://3.bp.blogspot.com/_cM87gW2t1d4/RzCkCNWwi6I/AAAAAAAAAAM/CzjJP7tl6z8/s320/DSCN1923.JPG" width="320" border="0" /></a><br /><br /><div><strong>Ingredients</strong></div><br /><div></div><br /><div>All purpose flour (Maida) - 1 cup</div><div>Gram Flour - 2 tsp</div><div>Sugar - 1 tsp</div><div>Oil - 1 tsp</div><div>Yeast - 1 tsp</div><div>Lukewarm water - 1 cup</div><br /><div><strong><u>For Sugar Syrup</u></strong></div><br /><div><u></u></div><div>Sugar - 2 cups</div><div>Water - 1 cup </div><div>Lemon juice - 2 tbsp</div><div>Cardamom powder - pinch</div><div>Yellow food colour - Pinch</div><div>Essence - Of your choice</div><br /><div></div><div><strong>Method</strong></div><div><strong></strong></div><br /><div>1. Dissolve yeast in 2 tsp water. Slowly add maida, gram flour, sugar and oil and mix it well. </div><br /><div></div><div>2. Now slowly keep adding water to make a smooth batter without any lumps.</div><div></div><br /><div>3. Cover the batter and keep it aside for 1 hour to ferment. </div><br /><div></div><div>4. Meantime, we can prepare syrup by thoroughly mixing all the syrup ingredients and on medium heat keep stirring the syrup till one string consistency is got. (I use pineapple essence since it gives a nice fruity aroma).</div><br /><div></div><div>5. Once the batter ferments using a thick cloth with a small hole in a center (or alternatively a thick plastic cover with a hole), squeeze out the jilebis in concentric circles in hot oil. Fry it in medium heat till both sides turn golden colour.</div><br /><div></div><div>6. Transfer them to the hot sugary syrup. Soak it well for a few seconds and remove it. Hot delicious jilebis are ready.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8908165805688325696-4381245276661817427?l=recipes-book.blogspot.com' alt='' /></div>Shuba.Ghttp://www.blogger.com/profile/14223063357543068952noreply@blogger.com0tag:blogger.com,1999:blog-8908165805688325696.post-38537242732151412552007-10-29T17:35:00.000+04:002007-10-29T17:37:47.338+04:00<strong>Ingredients</strong><br /><br />Milk Powder – 3 cups<br />Sugar - ¾ cup<br />Ghee – 2 tsp<br />Oil – ½ tsp<br />Water – ¾ cup<br /><br /><br /><strong>Method</strong><br /><br />1. Mix milk powder with oil, and little water and make a chapathi dough. Dont knead the dough hard.<br /><br />2. In a heavy bottom pan add water and sugar. When it begins to boil add the above dough and in a medium flame keep stirring it for sometime. When it begins to bubble close the lid for 2 minutes.<br /><br />3. Now add ghee and stir it continuously for another 2 minutes and remove from fire.<br />4. Garnish this kowa with pistachios and almonds.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8908165805688325696-3853724273215141255?l=recipes-book.blogspot.com' alt='' /></div>Shuba.Ghttp://www.blogger.com/profile/14223063357543068952noreply@blogger.com0