drain and grind into a very fine paste along with salt
use minimum water to grind;I have used 2 table spooons of water to grind it
transfer the ground batter into a wide vessel ;add 1/2 tsp turmeric powder
beat with your hand for 5 minutes to aerate the batter
transfer the batter into a piping bag
step 2 : prepare sugar syrup
add sugar into a sauce pan
add 3 / 4cup of water and lemon juice
add 1/2tsp turmeric powder
heat up and stir well until sugar get dissolved
bring to a good boil
lower the flame and continue heating until the syrup gets half string consistency,when you test with your fingers the syrup strings and cut off immediately
turn off the flame and stir in cardamom powder
keep this aside
step : shaping and frying
pour oil into a shallow wide frying pan;the height of oil should be less than 1 inch
when oil becomes medium hot press the dough into it
fry on medium - high flame until they are crisp
step : soaking
when the jangiris are crisp,drain from oil and quicky dip them in the sugar syrup
do not allow the jangiris to cool or else they won't absorb the syrup
take out them from the syrup roughly after 3 minutes
repeat the same with the remaining dough
crispy and juicy jangiri/imarti/jalebi are ready to sarve
Kappalndi mittai using jaggery is a healthy sweet for our sweet kids. Recognising the consistency of jaggery syrup is the key to make perfect kadala mittai.
Ingredients :
kappalandi/peanut roasted and skin removed - 1.5cups[250g]
jaggery - 1cup[185g]
water - 1/4 cup
oil - 2 tbs
Method :
- dry roast the peanuts till become crisp and brown spots appear on them
- remove from fire and let them cool
- remove the skin and keep aside
line a tray with aluminium foil and brush oil on it and keep aside
- boil jaggery along with water till the jaggery get melted
- strain it to remove the impurities
- pour the jaggery syrup into a heavy bottomed vessel
when it begin to boil add oil
heat this on low heat till get soft crack stage *
- if you add peanuts before soft crack stage, mittai will become sticky
when it is ready immediately add in the peanuts and stir well as fast as possible
- immediately transfer them to the prepared foil and press with rolling pin
- it help to avoid floating of peanuts over jaggery
- before become completely cool, mark the portions with a knife
- let them cool completely before serving
Note : stages of jaggery
1. frothing : it become thick like honey
2. soft ball stage : stirring occasionally on medium flame; after a few seconds it reaches soft ball stage. when you drop it in cold water, you will be able to make soft ball without any shape.
3 hard all stage : after a few seconds it reaches the hard all stage; when drop in cold water immediately it thickens with well defined edges; you can make a hard ball and if you through it on a steel plate you can hear a "ting" sound;if you bite it, it will stick to your teeth.
4. soft crack stage :after about 45 seconds is the soft crack stage;drop a liitle syrup in cold water;it thickens quickly and if you bite it you can break it easily without sticking; and this is the time to add peanuts.
For making craquelin choux pasrty we need to prepare for three parts
the craquein
the choux pastry
the custrad cream
Ingredients for craquelin
softened butter - 3 tbs[45g]
sugar -50g
all purpose flour -50g
pinch of salt
How to make craquelin?
in bowl combine together sugar, butter and salt
then add flour and mix well
transfer this into a baking paper and roll into cm thickness
keep this in freezer until needed
Inredients for choux pastry
butter -56g[1/4cup]
all purpose flour -1/2cup[65g]
salt -1/4tsp
water -1/2tsp
eggs -3
How to make choux pastry?
boil together water,butter and salt
reduce flame to low and add flour into it and mix thouroghly
cook for another 2 minutes on low flame until the dough become soft and leaves from the pan
transfer this into a bowl and let it cool for2-3 miutes
now add eggs one at a time
add the second egg only after the previous egg has been completely incorporated
after adding the second egg if you find the dough is too thick whisk another egg and add a little at a time until you get the right consistency
to check the consistency , scoop a small portion of the dough with a wooden spoon; when lift it up ,the dough should be able to fall from it on its own after around seconds; the dough should be shiny and it should not be too wet so that it cant hold its shape
trasfer the pastry dough into a piping bag
pipe this into a baking tray lined with baking paper
pipe1.5 inches mounds at least 3 inches apart
take out the craquelin from the freezer
cut them using a cookie cutter of 1.5 inches size
for baking, preheat your oven at 230degree Celsius
reduce the temperature to180 degree Celsius after placing the tray
bake this for 35-40minutes
take out from oven and allow them to cool
Ingredients for custard cream
egg yolks -3
sugar -5tbs
corn flour -2tbs
vailla extract -1tsp
milk 250ml
butter -1tbs
condensed milk -1tbs
How to prepare custard cream?
warm up the milk in a sauce pan until you start to see bubbles on the sides;you don't need to boil the milk
in a bowl mix togeher eggs,sugar,cornflour and vanilla very well
pour hot milk little by little, whiking continuously
now pour this mix back into the saucepan
cook this on low heat with continuous stir until you get thick creamy pudding like consistency
turn off the heat and add butter, condensed milk and salt and combine well
transfer into a bowl and cover it with a plastic wrap
allow it to cool completely
Fill the custard cream into the choux pastry
fill the custsrd cream into a piping bag
pierce the bottom of choux puff pastry and pipe the cream into it until full
sugar - 8 tbs [ 4 tbs for caramel and 4 tbs for pudding]
eggs -2
unsalted butter/ghee -1tbs
vanilla essence -1/2tsp
pinch of salt
Method
add 1/2cup milk into the rice flour;mix without any lumps and keep aside;this process will prevent clumping of rice flour later while adding into the hot milk
take 4 tbs sugar into a sauce pan and add 2tbs water into it
heat this up until the sugar caramalised into a deep golden colour
now transfer this into a greased mould and keep aside
add remaing milk into a heavy bottomed pan and bring to boil
reduce the flame to low
add butter and mix well
add the milk-flour mix slowly into this, stirring continuously
add 4 tbs sugar
cook this on low flame until the mix become very thick
allow this to cool for 5 minutes
crack the eggs into a bowl
combine them using a fork without forming froth
add the cooked mix slowly into the eggs
add salt and vanilla
pour this over the caramel
cover the tin and steam this for40-45 minutes
once done, allow it to cool
when it cools down to room temperature refirigerate for 2 hours or overnight
cashew nuts - 1/2 cup
raisins - 1/4 cup
onion - 2 cups (thinly sliced)
For chicken masala
chicken - 1 kg
green chillies - 6-7 (adjust as per taste)
garlic - 30g
ginger - 15g
onion - 2
biriyani masala powder (previously made) - 2 tbsp
tomatoes - 2
curd - 2 tbs
lemon juice -1 tbs
coriander leaves - 1/2 cup chopped
mint leaves - 1/4 cup
salt
For rice
jeerakasala rice - 4 cups
whole spices ( cinnamon -1"stick,cloves -4, 3 cardamom,1 small star anise )
ghee - 2 tbs
water 7 cups
salt
Method
step 1 : making biriyani masala powder
dry roast the spices [listed under 'for biryani masala'] except chilly and poppy seeds for two minutes on medium heat
after two minutes add chilly and poppy seeds and roast for one minute more
turn off the heat and powder them when cool
step 2 : frying the toping
- fry cashews till get a golden shade and then drain and keep aside
- fry raisins till they puffed up and then drain and keep aside
- fry thinly sliced onions in batches till get pretty golden colour then drain and keep aside
step 3 : chicken masala
- crush ginger-garlic-green chilly into a paste and keep aside
- saute sliced onions till become very soft
- add in the crushed ginger-garlic-green chilly paste
- saute till the raw smell gone
- add in the biriyani masala powder and turmeric powder and saute for 1 minute
- add in the cleaned and drained chicken pieces
- stir well till the colour of the chiccken pieces turned white (5 minutes)
- add in chopped tomatoes,coriander leaves mint leaves and salt
- mix well
- cover it and cook on low flame till the chicken pieces are done (10-12 minutes)
- no need to add extra water; moisture released from chicken is enough to cook them well
- stir in between to prevent burning
- once the chicken pieces are cooked add in curd and lemon juice
- cook without putting lid until the gravy become thick
- turn off the flame
- crush 3/4 of fried onion with your hands and add into the gravy
- mix well
- chicken masala is ready now; keep this aside
step 4 : rice preparation
- heat up 2 tbs ghee in a heavy bottomed vessel
- saute the whole spices for 1 minute
- add the washed and drained rice and stir for 2 minutes (no need to soak the rice)
- then pour 7 cups of hot boiling water
- add in enough salt
- add in 1 tbs lemon juice
- mix well
- cook it covered on medium flame till the rice absorbed entire water.
step 5 : dum
- in a small bowl mix together tbs rose water and tsp turmeric powder and keep aside
- take a heavy bottomed vessel
- layer the chicken masala first
- then layer half of the rice
- add some of the fried cashews,raisins and fried onions
- sprinkle some biriyani msasala powder
- sprinkle the rose water mix
- add some coriander leaves
- then layer the remaining rice
- add in the cashews,raisins,fried onions
- sprinkle biriyani masala powder and 1 tbs rose water
- add in 1 tbs ghee
- cover the top with aluminium foil and seel the edjes and then place the lid
- heat up an old tawa
- place the biriani pot over it
- cook in low flame for 10 minutes and then switch off the flame.
- open it after 10 minutes .
- when serving make sure that each portion get equal amount of gravy and rice
crush ginger,garlic and green chilly together and add into the beef
add chilly powder, turmeric powder, sliced onion,curry leaves and salt and mix everything well
pressure cook the beef until cooked well [ I usually cook this on high flame until the first whistle and then cook for another 10 minutes on low flame ]
open the cooker when the pressure has been settled
if stock is there cook without lid until dry
for frying heat up oil in a pan
add fennel seeds and fry for a few seconds
deep fry the ginger until crisp
add sliced onion , green chilly and curry leaves and drain when they are soft
deep fry until the beef become dark brown and almost 80%crisp
drain and mix with fried ginger,onion and curry leaves
sprinkle pepper powder, salt and garam masala as per your taste;serve hot
