Thattukada

Jilebi / Jalebi

2011-10-25T23:26:00.000-07:00

Diwali, the festival of lights (and sweets!), is here. Back home, these days would be filled with light and the sounds of crackers and fireworks. I am missing all that, being in this part of the world. Another main attraction of Diwali is all the different varieties of sweets that are made at home or become available in stores during that time. So this year I wanted to make something too, which is when I landed upon this simple recipe of Jalebi/Jilebi in Vanitha magazine. It was a super simple recipe that I could not help trying and Jalebis have always been (and still is) a weakness of mine!

Print / Save this Recipe

Makes around 40 Jilebis (Depending on the size)

For the dough

Urad Dal	- 1 cup
Water	- 1/2 cup
Yellow Food Color	- 4 drops (Optional)
Refined Oil	- as needed to fry

For the syrup

Water	- 1 1/4 cups
Sugar	- 2 cups
Rosewater	- 1 tbsp
Yellow food color	- 2 drops (Optional)
Salt	- less than a pinch

Soak the Urad dal for at least 1 hour.
Grind the soaked dal into a smooth paste adding half a cup of water.
Add 3-4 drops of food color to this dough and mix well.
In a pan start boiling the water and sugar together for making the syrup.
When the syrup starts to thicken, add the rosewater, salt and 2 drops of food color.
When the syrup reaches a thick consistency, turn the stove to low. The syrup should be on the stove on low flame through out the whole cooking process. Syrup should not be of a thread consistency, but rather that of a simple syrup or syrup of Gulab Jamun. If the water starts to become of thread consistency during the cooking process, add more water and adjust.
In a shallow frying pan, add oil and heat. When the oil is hot, reduce the heat to medium which is the temperature to be maintained through out the frying process.
Fill the dough into a Ziploc bag and make a small cut at one of the corners to squeeze the dough into the oil to make jalebis. Make sure that the hole you make is really small. You could adjust the size of the hole after trying to squeeze out a little bit of batter to the oil.
Start squeezing out the dough into the oil in any pattern you want.
Fry the jalebis crisp and transfer immediately to the sugar syrup.
Let the jalebi soak in the syrup for 5-8 minutes.
Remove from the syrup and place it on the serving plate.

Note: Start making the jalebi as soon as the dough is made; do not let it sit too long.

As you can see it is a super simple recipe with very little ingredients. Be sure to try it and I am sure you will like it. A Happy Diwali to all my friends!

Eid Mubarak!

2011-08-30T09:11:00.000-07:00

Eid Mubarak to all my friends out there! Here is a virtual Eid feast for you!

Nei Choru

Pepper Chicken Roast

Paalaada

Nadan Mutton Curry

Mutton Biryani

Beef Fry

Chicken Liver Perattiyathu

Chicken Kurma

Baklava

Kinnathappam

T.G.I. Friday's® Value Offers

2011-08-26T23:44:00.000-07:00

Here are some foodie deals from TGI Friday for my readers out in Indianapolis, Baltimore, Chicago or West Palm Beach. Check these out!

Attention Indianapolis area Friday's® fans! Head on over to your local Friday's® for a great offer of a Dinner and a Cold One for only $10.
Enjoy some of Friday's® delicious entrees including a drink of choice:

Indulgent Parmesan Crusted Chicken
Jack Daniels Pulled Pork Sandwich
Balsamic Glazed Chicken Caesar
Mouth-watering Black Angus cheeseburger

This offer is available every night of the week! For the full menus being offered, please visit:

http://ad.doubleclick.net/clk;244939996;55575682;l?http://www.tgifridays.com/menus/dinnerColdOne_everyday.aspx

Attention Baltimore area Friday's fans! Head on over to your local Friday's for a great offer of a Dinner and a Cold One for only $10.

Enjoy some of Friday's® delicious entrees including a drink of choice:

Indulgent Parmesan Crusted Chicken
Jack Daniels Pulled Pork Sandwich
Balsamic Glazed Chicken Caesar
Mouth-watering Black Angus cheeseburger

This offer is available Sunday –Thursday only. For the full menus being offered, please visit:

http://ad.doubleclick.net/clk;244940026;55575682;n?http://www.tgifridays.com/menus/dinnerColdOne.aspx

Attention Chicago area Friday's fans! Head on over to your local Friday's now to pick 2 items for only $10!

Enjoy some of Friday's® delicious specials (including appetizers, entrees, and desserts):

Spinach Florentine Flatbread
Savory Dragonfire Chicken
Pan-Seared Parmesan Flounder
Delicious Vanilla Bean Cheesecake

This offer is available every night of the week! For the full menu being offered, please visit:

http://ad.doubleclick.net/clk;244940024;55575682;l?http://www.tgifridays.com/menus/pick2for10.aspx

Attention West Palm Beach area Friday's fans! Head on over to your local Friday's now to pick 2 items for only $10!
Enjoy some of Friday's® delicious specials (including appetizers, entrees, and desserts):

Spinach Florentine Flatbread
Savory Dragonfire Chicken
Pan-Seared Parmesan Flounder
Delicious Vanilla Bean Cheesecake

This offer is available every night of the week! For the full menu being offered, please visit:

http://ad.doubleclick.net/clk;244940025;55575682;m?http://www.tgifridays.com/menus/pick2for10.aspx

This sponsorship is brought to you by Friday's® who we have partnered with for this promotion.

Spicy 'n Sour Fish Curry

2011-08-19T18:00:00.000-07:00

I love spicy 'n sour curries, especially fish curries (In Malayalam, these curries would be called "Erivum Puliyum ulla meen curry" - again meaning spicy and sour fish curry). Fish curries, to me, are not complete without the souring agents like tamarind or kokum. A lunch with rice and fish curry is the staple food back home. I am not a big fan of rice, but a lot of times I do crave for this lip smacking combo.

Oil	- 2 1/2 tbsp
Onion	- 2 (1 lbs)
Ginger Garlic Paste	- 1 1/2 tbsp
Tomato	- 1 (0.25lbs)
Turmeric Powder	- 1/4 tsp
Chilly Powder	- 2 tbsp
Coriander Powder	- 1 1/2 tbsp
Fenugreek Powder	- 1/4 tsp
Tamarind Pulp	- 1 tbsp (concentrate form)
Water	- 2 cups
Fish	- 1 1/4 lbs (I used Mahi Mahi)
Salt	- to taste
Curry Leaves	- 2 twigs

Condensed Milk	- 1 can (14 oz)
Evaporated Milk	- 1 can (12 oz)
Heavy Whipping Cream	- 16 oz
Whipped Cream	- 8 oz
Saffron	- 1 big pinch
Sugar	- 1/2 tsp
Salt	- a pinch
Cashews & Almonds	- 1/2 cup (Coarsely ground)

Coconut Oil	- 3 tbsp
Onion	- 2 (thinly sliced - around 1.5 lbs)
Ginger Garlic Paste	- 2 tbsp
Turmeric Powder	- 1/4 tsp
Chilly Powder	- 2 tbsp
Coriander Powder	- 2 tbsp
Garam Masala	- 1 tsp
Boiled Eggs	- 8
Salt	- to taste
Water	- 2 cups
Curry Leaves	- 2 twigs

Coconut Oil	- 3 tbsp + 2 1/2 tbsp (as needed)
Onion	- 4 (thinly sliced - around 2.75 lbs)
Ginger Garlic Paste	- 2 1/2 tbsp
Turmeric Powder	- 1 tsp
Chilly Powder	- 2 tbsp
Coriander Powder	- 3 tbsp
Garam Masala	- 2 tsp
Chicken	- 2 lbs
Salt	- to taste
Curry Leaves	- 3 twigs

Oil	- 2 tbsp
Onion	- 1 (around 0.75 lbs)
Ginger Garlic Paste	- 1 1/2 tbsp
Tomato	- 0.25 lbs
Turmeric Powder	- 1/4 tsp
Chilly Powder	- 1 tbsp
Coriander Powder	- 1/2 tbsp
Cumin Powder	- 1 tsp
Mixed Vegetables	- 18 oz.(1 1/8 lbs)
Heavy Cream	- 1/4 cup + 1/8 cup
Kasoori Methi	- 1 1/2 tbsp
Salt	- to taste
Water	- 1/2 cup + 4tbsp

Fish	- 1 lb
Corn Starch/Corn Flour	- 3 tbsp
Ginger Garlic Paste	- 1 tbsp
Chilly Powder	- 1 tbsp
Salt	- to taste
Water	- 1/4 cup
Oil	- as needed to shallow fry the fish

Oil	- 3 tbsp (left from frying)
Ginger	- 2 big piece (0.10 lbs)
Garlic	- 15 big cloves (0.10 lbs)
Green Chilly	- 3 big (0.10 lbs)
Onion	- 1 (0.75 lbs)
Tomato Sauce	- 3 tbsp
Soya Sauce	- 3 tbsp
Water	- 1/2 cup
Coriander Leaves	- handful for garnish (chopped)
Salt	- to taste

Very Ripe Bananas	- 3 (mashed)
Granulated Sugar	- 1/2 cup
Light Brown Sugar	- 1/2 cup (lightly packed)
Vegetable Oil	- 1/2 cup
Eggs	- 2
Sour Cream	- 1/2 cup
Pure Vanilla Extract	- 1 tsp
Grated Orange zest	- from a small orange
All Purpose Flour	- 2 cups
Baking Soda	- 1 tsp
Salt	- 1/2 tsp
Coarsely chopped walnuts	- 1/2 cup

Oil	-3 tbsp
Eggs	- 4
Onion	-1 big (around 1 lb)
Green Chilly	-3
Chilly Powder	-3/4 tsp
Grated Coconut	-1/2 cup
Salt	-to taste

Fish	- 1 lb (cut into cube pieces)
Turmeric Powder	- 1/4 tsp
Red Chilly Powder	- 1 tsp
Salt	- to taste
Coconut Oil	- 2 tbsp

Walnuts	- 10 oz
Pistachio nuts	- 6 oz
Cinnamon Powder	- 1/2 tsp
Nutmeg Powder	- 1/4 tsp
Butter	- 8 oz (2 sticks)
Sugar	- 2 tbsp
Phyllo Sheets	- 8 oz

Coconut Oil	- 1 tbsp
Onions	- 1 big (around 0.9lbs - thinly sliced)
Garlic	- 6-7 big pods (around 0.05lbs)
Ginger	- 1 big piece (around 0.05lbs)
Green Chilly	- 3
Tomato	- 1 (around 0.25lbs)
Turmeric Powder	- 1/4 tsp
Thin Coconut Milk	- 1/2 cup
Thick Coconut Milk	- 1/2 cup
Water	- 3/4 cup
Curry Leaves	- 2-3 twigs
Salt	- to taste

Beef	- 1 kg
Red Chilly Flakes	- 4 tbsp
Garlic	- 8 big pods
Fennel Seeds	- 1 tbsp
Turmeric	- 1/2 tsp
Vinegar	- 1 tbsp
Curry Leaves	- 2-3 twigs
Coconut Oil	- 3 - 4 tbsp
Salt	- to taste

Oil	- 2 tbsp
Onion	- 1 small (0.65 lbs)
Ginger Garlic Paste	- 1 tbsp
Turmeric Powder	- 1/2 tsp
Chilly Powder	- 2 tsp
Garam Masala	- 1 tsp
Chicken	- 0.45 lbs (cooked & shredded)
Pepper Powder	- 1/2 tsp (coarsely crushed)
Puff Pastry Sheets	- 2 or 2 1/2 sheets
Egg White	- from 1 egg
Salt	- to taste

Prawns	- 1 lb (I used Tail on Prawns)
Shredded Coconut	- 1 1/2 cups
Small Onions	- 20 no:s
Chilly Powder	- 1 1/2 tbsp
Coriander Powder	- 1 1/2 tsp
Turmeric Powder	- 1/2 tsp
Oil	- 2 tbsp
Ginger	- 30 gms (10 oz.)
Garlic	- 30 gms (10 oz.)
Water	- 1 1/4 cup
Salt	- to taste
Curry Leaves	- 2 twigs

Unsalted Butter	- 1 1/2 sticks (12 tbsp) at room temperature
Sugar	- 1 1/2 cups
Extra Large Eggs	- 3
Pure Vanilla Extract	- 1 1/2 tsp
Sour Cream	- 1 cup
Milk	- 1/4 cup
All Purpose Flour	- 2 1/2 cups
Baking Powder	- 2 tsp
Baking Soda	- 1/2 tsp
Salt	- 1/2 tsp
Blueberry	- 2 cups

Fish	- 1 lbs (I used Mahi Mahi)
Chilly Powder	- 2 tsp
Turmeric Powder	- 1/2 tsp
Salt	- 3/4 tsp (add according to taste)
Oil	- as needed to fry

Toor Dal	- 1 cup
Small Onions/Shallots	- 3/4 cup (chopped)
Ginger	- 1/8 cup (thinly chopped)
Green Chilly	- 1/8 cup (thinly chopped)
Curry Leaves	- 2 twigs (chopped)
Salt	- to taste
Oil	- as needed to deep fry

Oil	- 5 tbsp
Onion	- 2.5 lbs (2 big - thinly sliced)
Garlic	- 18 pods
Chilly Powder	- 2 tbsp + 1tsp
Coriander Powder	- 3 tbsp
Cumin Powder	- 1.5 tsp
Mustard seeds	- 1.5 tsp
Fenugreek Powder	- 1.5 tsp
Turmeric Powder	- 1.5 tsp
White Vinegar	- 6 tbsp
Water	- 4 tbsp
Thick Coconut Milk	- 1.5 cup
Beef	- 3.5 lbs
Salt	- to taste

Butter Pound Cake	- 3/4 lbs
Milk	- 2 cups
Custard Powder	- 3 tbsp
Sugar	- 2 tbsp
Mixed Fruits	- 30 oz can
Whipped Cream	- 8 oz
blueberry	- a few to garnish (optional)

Basmati Rice	- 1 1/2 cup
Oil	- 1 tbsp
Cinnamon	- 1 - 2" stick
Cloves	- 3
Cardamom	- 3
Onion	- 1 small size (around 0.35lb - sliced)
Ginger Garlic Paste	- 1 1/2 tbsp
Green Chilly	- 1 big (sliced of round)
Water	- 3 cups
Ghee	- 2 tbsp + 1 tsp
Salt	- to taste
Raisins	- 1/2 a handful (optional)
Cashew nuts	- 1/2 a handful (optional)

Thattukada

Jilebi / Jalebi

Eid Mubarak!

T.G.I. Friday's® Value Offers

Spicy 'n Sour Fish Curry

Kaju Badam Kulfi (Cashew Almond Icecream)

Egg Curry

Chicken Roast

Malai Vegetable Curry

Chilly Fish

Old Fashioned Banana Cake

Scrambled Eggs

Fish Molly

Easy Beef Chilly Fry

Chicken Puffs

Spicy Prawn Coconut Roast

A Give Away and an Upcoming Review

Blueberry Coffee Cake Muffins

Easy Indian Fish Fry

Parippu Vada / Lentil Fritters

Goan Beef Curry

Meen Vevichathu / Kudampuli etta Meen Curry / Spicy Fish Curry

Trifle Pudding

Nei Choru / Ghee Rice

Baklava

Chocolate Bundt Cake

All Purpose Flour (Maida)	- 1 cup
Milk Powder	- 1 tbsp (heaped)
Cocoa Powder	- 4 tbsp (heaped)
Baking Soda	- 1/2 tsp
Butter	- 11 tbsp (145 gms)
Sugar	- 1 cup
Egg	- 4
Coffee Powder	- 1 tbsp (heaped)
Yogurt	- 4 tbsp
Vanilla Essence	- 1 tsp
Salt	- 1/4 tsp