JALEBI RECIPE

INGREDIENTS:
1 ½ cups of maida (refined flour)
1tsp of soda bicarbonate
2 ½ cups of sugar
½ tsp green cardamom powder
Ghee to deep fry
A pinch of saffron or yellow food colour
METHOD
Mix madia and bicarbonate soda. Add two cups of water and make a smooth batter. The batter should be without lumps. Leave it overnight to ferment.mix it again, add a little water if required make it into pouring consistency.
To paper sugar syrup mix equal quantities of water and sugar. Add cardamom powder and cook for twenty minutes.
Heat ghee in a shallow pan. Pour the jalebi batter in jalbeimaker or thick cloth with small hole. Hold the nozzle just above the hot oil and give a jalebi shape. Make circles starting from the centre sealing the end in the last half round.
Deep –fry the jalebi on the low flame till turn into golden brown colour.
Drain off excess oil and soak the jalebi in warm sugar syrup for five minutes.Drain and serve it hot.

DUM ALOO

INGREDIENTS:
250 gm small potatoes
1 cup curd
2 red chillies (whole)
1 tsp cumin seeds
Salt to taste
2 tsp desiccated coconut
2 tomatoes
2 green chillies
1 piece of ginger
Oil for frying
½ garam masala
METHOD
Dry –roast red chillies, cumin seeds, on a low flame ,on a hot griddle. Add desiccated coconut and mix well. Grind it in a grinder. Boil potatoes till done. Prick and deep- fry potatoes till they are golden. When done, keep aside.
Mix together curd, chopped tomatoes, green chillies, ginger, and ground masala and salt. Blend the mixture in a blender.
In a pan, add 1 tbsp of oil, put all masala intop it. Cook till oil leaves the side of the pan. Add half cup of warm water and fried potatoes. Cook for 4-5 minutes. Sprinkle garam masala and serve hot with missa parantha.