Ingredients:
All Purpose Flour/ Maida: 1 cup
Rapid Rise Yeast: 1 tspn
Corn Starch: 2 tspn
Yoghurt/Curd: 1 tbspn
Oil: 1 tspn
Warm Water: 3/4 cup
Cardamom Powder: 1/8 tspn
Oil + 2-3 tbspn ghee for deep frying
For Syrup:
Sugar: 1 1/4 cups
Water: 1 cup
Lemon juice: 1 tspn
Cardamom Powder: 1/4 tspn
Method:
1. In a bowl, add maida, corn starch, cardamom powder and rapid rise yeast. Mix well.
2. Add yoghurt, oil and warm water and mix thoroughly ( make sure there are no lumps formed).
3. Keep this bowl in a warm place and allow the batter to rise for 30 mins.
4. In a heavy bottom pan, add water, sugar and cardamom powder and mix well. Cook for 15-20 mins on medium heat.
5. Reduce the flame to low heat and add lemon juice.
6. Mix the fermented batter and put it in a mustard or ketchup bottle.
7. Heat oil and ghee in a pan on medium heat. Switch off the flame for sugar syrup so that it does not become too thick.
8. Squeeze out the batter into hot oil in a circular motion. Fry until bottom side is light golden brown and flip once to cook the other side.
9. Remove the jelebi and Shake off excess oil and place directly into sugar syrup.
10. Allow jelebi to rest in sugar syrup for a minute and flip to the other side and shake off the excess syrup and place on to a plate.
11. Continue frying remaining jelebis.
12. Serve hot.
NOTE:
1. Jelebis will remain fresh for 4-5 days unrefrigerated.
2. This recipe makes about 35 jelebis.
Source: showmethecurry.com
Ingredients:
Eggplant: 1 lb approx
Onion(medium): 1 chopped
Tomato(medium): 2 chopped
Peas: 1/2 cup
Garlic: 3-4 cloves lightly crushed
Ginger: 1 tspn grated
Coriander Powder: 1 tspn
Amchoor Powder: 1/4 tspn
Cumin Powder: 1/2 tspn
Chilli Powder: 1/4 tspn or according to taste
Garam masala: 1/4 tspn
Turmeric Powder: 1/4 tspn
Oil: 2 tbspn
Asafoetida(hing): Pinch
Salt to taste
Coriander leaves to garnish
Method:
1. Preheat the oven to 400 degrees, rub a little oil on eggplant and bake it for about 45 mins, turning the sides every 15 mins.
2. Allow it to cool and peel off the skin. Chop the eggplant into small pieces and keep it aside.
3. Heat oil in a pan on medium heat. Add asafoetida, onion, peas, curry leaves, salt and turmeric powder. Give it a good stir and let it cook till onions turns translucent.
4. Add ginger and crushed garlic and cook for 2-3 mins.
5. Now add chopped tomatoes and cook till the oil separates from the mixture.
6. Add coriander powder, amchoor powder, cumin powder, chilli powder and garam masala. Mix well.
7. Now add chopped eggplant pieces and cook on medium heat.
8. Garnish with coriander leaves.
9. Serve with Roti, Chapathi, Parathas or Naan.
Ingredients:
Capsicum/Bell Pepper: 2 chopped
Onion: 1/2 chopped (small)
Ginger-Garlic Paste: 1 tbspn
Turmeric Powder: Pinch
Coriander Powder: 1 tspn
Chilli Powder: 1/2 tspn
Garam Masala Powder: 1/4 tspn
Coconut Powder: 1 tspn
Oil: 1 tbspn
Mustard Seeds: 1/4 tspn
Cumin seeds: Pinch
Curry Leaves: 3-4
Salt to taste
Coriander leaves to garnish
Method:
1. Heat oil in a pan, and add mustard seeds, curry leaves and onion. Saute for a min.
2. Add ginger-garlic paste, turmeric and salt. Fry till raw smell disappears.
3. Now add chopped capsicum and cook for 2-3 mins.
4. Add coriander powder and cook for another 2-3 mins or till capsicum is soft.
5. Add coconut powder and garnish with coriander leaves.
6. Serve with Roti or Chapathi.
Ingredients:
Avarekaalu/ Surti beans: 1 cup
Potato: 1 (Peeled and cubed)
Brinjal: 1 chopped
Garlic: 3-4 cloves
Oil: 1 tbspn
Mustard seeds: 1/4 tspn
Curry leaves: 4-5
Salt to taste
To Grind:
Onion(small): 1/2
Tomato: 1
Sambar Powder: 1 tbspn
Coconut Powder: 3 tbspn
Hurigadle: 1 tspn
Tamarind Extract: 1 tbspn
Coriander Leaves: 3-4 strands
Method:
1. Pressure cook avarekaalu, potato, and brinjal using enough water.
2. Grind together the ingredients listed above.
3. Heat oil in a pan, and add mustard seeds, curry leaves and lightly crushed garlic cloves.
4. Add the grinded paste and cook for 2-3 mins.
5. Now add pressure cooked avarekaalu mixture and salt.
6. Boil for 10 mins.
7. Serve with Rice.
Ingredients:
Toor dal: 1 cup
Sabsige Soppu/ Dill Leaves: 1 cup chopped
Turmeric Powder: Pinch
Cumin seeds: 1 tspn
Coriander seeds/ Dhania: 1 tspn
Garlic cloves: 3 for grinding + 1 chopped for seasoning
Coconut Powder: 1 tbspn
Green chilli: 1-2
Lemon Juice: 1/2 tspn
Oil: 1 tspn
Mustard seeds: 1/4 tspn
Asafoetida(hing): Pinch
Curry Leaves: 4-5
Salt to taste
Method:
1. Pressure cook toor dal using enough water.
2. Grind together coconut, cumin seeds, coriander seeds, garlic, turmeric, coriander leaves and green chilli to a smooth paste.
3. Heat oil in a pan and, add mustard seeds, curry leaves and asafoetida. Add 1 chopped garlic clove and chopped sabsige soppu. Fry for 2 mins.
4. Now add grinded paste and cook until raw smell disappears.
5. Add this paste to pressure cooked toor dal and boil for 3-4 mins.
6. Add lemon juice and mix well.
7. Serve with rice or chapathi.
Note: You can skip the grinding process and just add sambar powder and tamarind juice. Tastes good either way.
Ingredients:
Potato: 2 (Peeled and cubed)
Fenugreek leaves/ Methi leaves: 1 cup chopped
Turmeric Powder: 1/4 tspn
Onion: 1/2 chopped (small)
Garlic: 2 cloves grated
Ginger: 1'' piece grated
Green chilli: 1 chopped
Chilli Powder: 1/4 tspn or according to taste
Amchoor Powder: 1/2 tspn
Cumin seeds(Jeera): 1/4 tspn
Garam masala: 1/4 tspn
Oil: 2 tbspn
Method:
1. Wash fenugreek leaves and chop it.
2. Heat oil in a pan and add cumin seeds, onion, green chilli, ginger-garlic paste. Fry until raw smell disappears.
3. Add fenugreek leaves, turmeric powder, chilli powder, amchoor powder and salt. fry for a min.
4. Now add Potato and cook until soft.
5. Add garam masala powder. Mix well.
6. Serve with Roti or Chapathi or as a sidedish.
Ingredients:
Chickpeas/ Garbanzo Beans: 2 cups
Onion: 1 (medium)
Tomato: 3
Coriander Powder: 1 tbspn
Cumin(Jeera) Powder: 1 tspn
Amchoor Powder: 1 tspn
Turmeric Powder: Pinch
Ginger: 1'' piece + extra for seasoning
Garlic: 4-5 cloves
Green chilli: 1 chopped
Bay Leaf: 1
Cinnamon: 1'' piece
Cloves: 3-4
Tea Bags: 2
Oil: 2 tbspn
Butter or Ghee: 2 tbspn
Salt to taste
Method:
1. Soak chickpeas for 4-5 hrs or overnight. Pressure cook chickpeas using enough water for 2-3 whistles or until soft. Do not discard the water. Dip 2 tea bags in the cooked chickpeas for 3 mins and then discard the tea bags.
2. Grind onion, garlic and 1'' inch piece ginger to a smooth paste and grind tomatoes seperately.
3. Heat oil in a pan and add bay leaf, cinnamon n cloves.
4. Add Onion paste and fry until raw smell disappears. Now add tomato puree and fry till oil starts leaving.
5. Add green chilli, coriander powder, cumin powder and amchoor powder. Fry for 2 mins.
6. Now add cooked chickpeas along with the water. cook on low flame. Gently press few chickpeas and mix well.
7. Heat butter in a separate pan and add thinly sliced ginger pieces and fry for 30 sec and pour this mixture over chickpeas curry. Mix well.
8. Serve with Roti, Naan, Chapathi or Rice.
