Saturday, March 23, 2013


                  I like this sweet when it is warm,so that it have crispy outside and juicy inside.But rarely available in sweet stall like that.So i want to try on my own.After watching vahchef video and raks kitchen recipe for this,i'm confident and tried it.Though the jangiri shape is not prefect(I think lot of practice needs to get perfect shape),the taste was delicious and this sweet is really very photogenic :-)


Urad Dal - 1 cup
Sugar - 1 cup
Orange food color - pinch
Rose water - 4 or 5 drops
Rice flour - 2 or 3 tbsp
Lemon Juice-1 tbsp
Water- as required

Soak the urad dal for 2 hrs and grind into fine paste using very little water just like the batter for vadas.The batter should be fluffy and smooth like butter.Add a pinch of food color and rice flour into batter and mix it well. 

Pierce a small hole in the ziplog/plastic bag with a needle and put the batter into it.

Add the sugar in a sauce pan and immerse it with water and allow to boil.Once it reaches the thick consistency add rose water,food color,lemon juice and switch it off

Heat the wide pan in smaller flame and add a inch of oil.Once the oil heated up lightly make the jangiri directly in the oil.

Cook the jangiri until it become crispy ,remove it and put it in sugar syrup for approx 1 min .Once  it absorbs the sugar syrup remove it and arrange it in plate.

Then store it in air tight box and enjoy this delicious sweet.

Now its ready to enjoy

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Tuesday, March 19, 2013

Mint Squash

                    The drink that make you refresh immediately.I love the flavor of mint,so i brought a bunch of mint leaves whenever we go to farmer's market.Usually i make mint chutney or mint rice. For a change i try this squash(i saw it in some cookery show ).The mint flavor came out very well in this squash.If you like mint flavor,give it a try.


Mint leaves - 1/2 bunch
Water - 250ml
Sugar -200gm
Lemon salt -a generous pinch
Food color(apple green) - a pinch(optional)


Clean and wash the mint leaves . In a sauce pan heat the water and sugar,once the sugar syrup reach thick consistency add the mint leaves and close it with lid

Keep the mint leaves in sugar syrup for atleast 4 to 6 hrs until the mint leaves flavor extract into the sugar syrup.

After that remove the mint leaves using strainer.Then add lemon salt(lemon salt is used to preserve ,if you consume within a day or two,ignore it) and food color(totally optional)and mix it well.

Store it in sterilized bottle and use it whenever you want. Take 1/4th of glass with squash and fill the remaining with chilled water.

Enjoy this squash for this summer and  beat the heat.

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