Almost Two months after we set foot into the blogging world, We are happy and excited to share our little achievement. We casually sent Jaangri as our entry for Nupur's Blog Bites - Copy Cat Edition. We were pleasantly surprised to know that We were voted the Best entry amongst so many other mouth watering dishes. We take this opportunity to thank everybody who have been very encouraging and supportive of our baby blog. It has been truly inspiring to receive all your feedback and we hope to continue receiving your love and support.
This is an interesting and delicious recipe from Suma of VeggiePlatter (http://veggieplatter.blogspot.com/2010/04/kulchas-and-carrot-beans-in-peanut.html). I have just fallen in love with this masala base. I altered the gravy base by substituting the peanuts with Putnalu (Roasted Chana Dal), red chillies with green chillies and adding chana dal, urad dal, and coriander leaves for this recipe to suit our taste. I also added a few peas to the mix and the result was an irresistable gravy to go with ajwain puris which I made.
Nupur of One hot Stove has announced an event called Blog Bites #3 - Adaptation (http://onehotstove.blogspot.com/2010/04/blog-bites-3-adaptation.html) where a recipe needs to be adapted from another blog and the main ingredient/s needs to be changed or a new ingredient needs to be added to get a different recipe. And this gravy subji perfectly fits into the theme. Check it out.
Ingredients -
Ingredients -
Carrots (chopped) 1 cup
Beans (stringed and chopped into 1 inch pieces) 1 cup
Peas (shelled) 1/2 cup
Onion medium (finely chopped)1
Tomato large (Cubed) 1
Turmeric 2 pinchesSambar powder 1 tsp (Home made or store bought)
Vangibath powder 1 tsp (Home made or store bought)
Salt as per taste
Seasoning (Oil 2 tsp, Jeera 1 tsp, Mustard seeds 1 tsp, Curry leaves)For gravy -
Sesame Seeds 2 Tbsp
Putnalu (Roasted Chana Dal) 1/2 cup
Chana Dal 2 tsp
Urad Dal 2 tsp
Green Chillies 4-5 (as per taste)Coriander Leaves
In a pan, dry roast Sesame seeds, Putnalu (Roasted Chana dal) , Chana Dal, Urad Dal. Grind them to a fine paste along with green chillies and coriander leaves to make the gravy base.
Method Of Preparation -
In a pan, dry roast Sesame seeds, Putnalu (Roasted Chana dal) , Chana Dal, Urad Dal. Grind them to a fine paste along with green chillies and coriander leaves to make the gravy base.
In a skillet, add the seasoning and after the mustard splutters, add the finely chopped onions and saute them to a golden brown color.
Add the cubed tomatoes and saute them until they become mushy. Add the turmeric, cut beans, chopped carrots, and peas and add a little water and cover with a lid allowing the veggies to boil. Alternatively the veggies can be boiled in a microwave by adding a cup of water to speed up the cooking process.
After the veggies are almost cooked, add the Sambar powder, Vangibath powder and salt. Mix well and add water to adjust the gravy consistency as required.
Serve this gravy with some delicious Ajwain Puris (Ajwain added to the puris for easy digestion and a mild flavor) to have a wholesome meal!!
Serves 6 adults
Preparation Time 25 min
I heard of Basil only last year when my husband told me about Basil Fried Rice served in Thai restaurants. It had since then been a visitor in our kitchen every now and then. Suddenly one day, we were thinking aloud about how we could use Basil apart from in the Fried rice and the idea of Basil Pachadi/Chutney was born. We were thrilled at our own invention then, but now I find a lot of different versions of it on the web. My version is pretty much similar to all the chutneys I make at home. Since I didn't have much of the herb, I added mint and coriander leaves to it. I think the one available in the US is the Sweet Basil as opposed to the Holy Basil or Tulasi that is used in India. With its anti-oxidant, anti-cancer and anti-viral properties, it ought to be a part of our daily diet.
Ingredients -
1 cup Basil
1/2 cup Mint
1/2 cup Cilantro
2-3 tsp Tamarind paste
2-3 tsp Tamarind paste
Salt to taste
1/2 tsp Sugar (Optional)
2-3 Green Chillies (Chopped)
1 tsp OilMustard Seeds, Urad dal, Chana Dal, Dry red chillies, Hing (For Seasoning)
Method of Preparation -
Take oil in a small pan and add all the seasoning ingredients in the order listed. After the seeds splutter and the dals turn color, add all the chopped leaves and saute them till they wilt.
Take the above along with the Green Chillies, Tamarind paste, salt and sugar in a mixer and ring them into a paste without adding water.
Basil chutney is ready to be served with dosas, idlis or even with rice.
This goes to Niloufer Riyaz's Twenty-20 Cooking Event.
Serves 3-4 Adults
Preparation and Cooking Time 10 mins
I have been waiting to use up the parsley from last week's vegetable shopping. My kids love vadas. So I thought the combo of urad vada and parsley would be something interesting and I could check if the kids love the flavor of parsley too..And so I tried and the result was not very much different from the urad vada. The flavor of parsley was very mild and not very significant. Maybe the next time I will increase the quantity of parsley.
Ingredients -
Urad Dal 1 cup
Parsley (finely chopped) 1/2 cup
Green Chillies as per taste (Optional)
Ginger (Grated) as per taste (Optional)
Salt as per taste
Oil for frying
Method Of Preparation -
Soak Urad Dal for a minimum of 2 hrs.
Grind the soaked Urad dal into a fine stiff batter adding as little water as possible.
Add chopped parsley and also the spices as per taste (Salt, Ginger, green chillies) to the batter.
In a wok/kadai/mookudu heat oil.
Make small discs of the batter and gently slide them into the hot oil and fry until they get a golden brown hue.
Serves 4 adults
Preparation Time 45 min
Posted by
Harini
on
Sunday, May 2, 2010
5
comments
categories:
Appetizers and Snacks,
Beans And Dals,
Fried Snacks,
Herbs and Spices,
Parsley,
Urad Dal (Minapa pappu)
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Baked Tofu is one of the first few things I tried when I initially started using Tofu at home. Tofu is very much like Paneer except that it tastes blander than Paneer. Adding Soy sauce gives it an extra Oriental touch! Kids love to eat it as a snack! (so do we, of course!). Since Tofu is very versatile, feel free to add seasonings/spices to suit your taste.
Sending these cubes to 'Tasty Tofu Treats' hosted by PJ.
Serves 3-4 adults
Ingredients -
Extra firm Tofu Cubed 3 cups
Soy Sauce 2 Tbsp
Salt as per taste
Mirchi powder as per taste
Olive Oil 1 Tbsp
Method Of Preparation -
In a Ziploc bag add the oil, soy sauce, salt, mirchi powder and the cubed tofu and zip it close.
Shake the bag well so that all the seasoning is well coated on all the cubes. Marinate them for about 5-10 min.
Meanwhile Preheat the oven at 400F and arrange these marinated tofu cubes on a foil lined cookie tray.
Bake them for about 25-30 min and broil for an additional 5 min to get a crisp texture.
Sending these cubes to 'Tasty Tofu Treats' hosted by PJ.
Serves 3-4 adults
Preparation Time 30 min
I love the tradition of serving 'Guggillu', a simple mixture of soaked and boiled legumes, during festivals and as part of 'tamboolam' . It can not only be offered as a 'prasadam', but also be made as a timepass evening snack and served along with some 'garam' (hot) tea. Its rich nutritional profile is another reason to include it as part of your everyday diet. Each of the legumes used are excellent sources of protein, fiber and folate. Especially soy beans are considered to be an excellent substitute for meat because of its high protein content. It also is a rich source of iron, calcium and other essential minerals. In addition to the regular beans, I have added soya beans and some peanuts to make it more nutritious. A big bowl of this 'Guggillu' along with probably a fruit can be a meal in itself.
Ingredients -
1 Cup Senagalu (Kabuli Chana/Garbanzo Beans)
1/2 Cup Al, asandalu (Black-eyed beans/Bobbarlu)
1/4 Cup Pesalu (Whole Moong Dal)
1/4 Cup Soya Beans
1/4 Cup Peanuts (Pallilu)
(Soak all the above for about 8-10 hrs and cook them in a pressure cooker)
2-3 Green Chillies (chopped)
Ginger, a small piece (chopped)
Coriander Leaves and Pudina Leaves for garnishing
Ginger, a small piece (chopped)
Coriander Leaves and Pudina Leaves for garnishing
Oil 3 tsps
Seasoning (Mustard Seeds, Urad Dal, Cumin Seeds, Dry Red chillies, Curry Leaves)
Salt to taste
Method Of Preparation -
Heat the stove, pour oil in a pan and add all the seasoning ingredients one after another in the order listed. When the mustard seeds splutter and the dals turn slightly brown, add the green chillies and ginger and saute for a minute.
Now drain the water off the boiled legumes into a bowl (the water can be added to your dal/rasam/sambar) and add them to the above.
Add salt and mix it well and garnish it with a good amount of chopped Coriander and Pudina leaves.
Your protein rich snack is ready to be served with some hot tea.
Note - You could optionally add some fresh grated coconut to enhance the taste.
Serves 4-5 adults
Preparation Time 10 mins (excluding soaking and Pressure cooking time)
Posted by
Jaya
on
Ummagalli is one of the gems made by my maternal grandmother. Apparently she reminded Amma (my mom) the other day that this used be one of my favorites as a young child. When I called Amma last morning she mentioned to me that Ummagalli is something which I had forgotten for so many years and that it used to be my favorite.
There are so many fond memories attached to Ummagalli. How could I ever forget it? I wonder..On so many summer nights, I used to pester my grandma to make this for me and like all grandmas, she always obliged much to my delight. In fact I think it was a favorite amongst all the kiddo gang at that time. So I had to make it today so my family could appreciate my taste :) Thanks to my Grandma and Amma I finally got to renew my taste buds .. This dish is therefore dedicated to both of them.
Cracked Wheat 1 cup
There are so many fond memories attached to Ummagalli. How could I ever forget it? I wonder..On so many summer nights, I used to pester my grandma to make this for me and like all grandmas, she always obliged much to my delight. In fact I think it was a favorite amongst all the kiddo gang at that time. So I had to make it today so my family could appreciate my taste :) Thanks to my Grandma and Amma I finally got to renew my taste buds .. This dish is therefore dedicated to both of them.
Ummagalli is traditionally prepared with Broken rice (Nookalu) with no veggies. But it can also be prepared with cracked wheat. And to add my own twist to it, I added some veggies. Today I prepared it with cracked wheat and I didn't even get a second serve... Needless to say this will always remain as one of my favorites.
Ummagalli therefore goes to the Mother Day's Event hosted by Jyoti of Panch pakwan.
Ingredients -
Cracked Wheat 1 cup
Water 4-5 cups
Mixed Vegetables (Carrots, Beans, Peas, Corn, Zucchini)
Tomato medium 1 (Cubed)
Tamarind Juice 2 Tbsp
Sambar Powder 1 tsp
Vangibath Powder 1 Tbsp (Optional)
Turmeric a pinch
Sugar/Brown Sugar 2 tsp (Optional)
Salt as per taste
Ghee and Coriander leaves for Garnish (Optional)
Seasoning (Oil/Ghee 2 tsp, Mustard seeds 1 tsp, Urad Dal 1 tsp, Chana Dal 1 tsp, Hing a pinch, Curry leaves)
Take another peek before you start making it:)
In a sauce pan , boil 4 cups of water and add the cracked wheat and let it cook for 8-9 min. It should be cooked and runny. If it is not runny water can be added.
Take another peek before you start making it:)
Method Of Preparation -
In a sauce pan , boil 4 cups of water and add the cracked wheat and let it cook for 8-9 min. It should be cooked and runny. If it is not runny water can be added.
In a separat skillet, add the seasoning and after the mustard seeds splutter, add turmeric and tomatoes and saute them until they are soft.
Meanwhile boil the rest of the veggies separately or in the same sauce pan as the tomatoes. I boiled them in a microwave separately.
After the tomatoes are cooked and mushy, add the rest of the boiled veggies and tamarind juice, Sambar Powder (I used MTR brand), Vangibath Powder, Sugar and Salt.
Mix them well and keep stirring it for 4-5 min letting all the flavors to intermingle.
The final product is a yummy tasting Ummagalli. It is traditionally a little runny suitable for old and young alike.
Serve this with Ghee and Papads for a delicious evening supper or a filling evening snack.
Note - Instead of Sambar Powder / Vangibath Powder, Bisibela Bath Powder can also be used..Shall post the recipe for that soon..
Serves 2 adults
Preparation Time 25 min
Posted by
Harini
on
Thursday, April 29, 2010
7
comments
categories:
Carrots,
Cracked Wheat,
Grains and its Products,
Other Grain Recipes,
Tomatoes,
Vegetables,
Zucchini
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Pesarapappu payasam is one of the payasams made frequently for Naivedyam. Moong dal is very easily digestible and is fed to kids of all ages. Specially in hot summers, it is supposed to be a very good coolant and also a very good source of protein. So on a hot summer afternoon imagine the cold delicious payasam sliding down your throat!! what a divine pleasure...Don't you all agree?? All of you can enjoy this pleasure like we did the other day!!
Ingredients -
Moong Dal / Pesarapappu 1 cup
Milk 4 cups
Jaggery 3/4 cup
MTR Badam Powder 1 Tbsp
Cardamom powder 1/2 tsp
Ghee 1 tsp
Cashews and Raisins for Garnish as required
Method Of Preparation -
Roast moong dal(pesarapappu) in 1/2 tsp of ghee until golden brown. Also fry some cashews and raisins in ghee and keep them aside.
Pressure cook moong dal in water / milk or a combination of milk and water.
After the moong dal is cooked well mash it either in a blender or with the back of a strong ladle. (We prefer it as is)
In a sauce pan, boil milk and add grated jaggery and the boiled moong dal. Bring it to a boil and add MTR Badam powder, cardamom powder.
Let it simmer for a few minutes until the kheer gets a creamy texture.
Garnish with the fried cashews and raisins and serve hot or cold.
Note - If the jaggery is hard to grate, add 2 tsp of water to the jaggery blocks and microwave it for a couple min (depending on the power of the microwave). It would liquify and therefore easy to pour in the kheer.
Also fresh badams(Almond) can be powdered and used instead of the MTR Badam powder.
This goes to the Thanda Mela hosted by Srivalli of cooking4allseasons .
Serves 6 adults
Preparation Time 25 min
Posted by
Harini
on
Wednesday, April 28, 2010
7
comments
categories:
Beans And Dals,
Dairy Products,
Jaggery,
Kheers,
Milk,
Moong Dal (Pesarapappu),
Sweetening Agents,
Sweets and Desserts
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When I had my friends come over to my place, I had to think quick about what would be a good snack to serve them. My mom told me this simple pakodi recipe and I ventured to try it out on them. Except the fact that they have to be deep fried in oil, I thought this was a good way to have my son also consume all veggies in this way.
Ingredients -
3 Cups Vegetables (Carrots, Beans, Peas, Beetroot, Capsicum, Spinach, Cilantro, Curry leaves)
1 inch Ginger
3-4 Green Chillies
1 Cup Corn Flour
Water, a few drops if required
Oil for deep Frying
Method of Preparation -
Grind all the vegetables in a chopper along with Ginger and Green Chillies.
Mix the corn flour and vegetables well till they are well coated with the flour. If required, sprinkle a few drops of water.
Heat oil for deep frying and ensure that its hot. Make small patties out of the coated veggies and drop them slowly into the oil.
Now, reduce the heat to medium flame. Fry till they turn slightly golden brown and remove them into a plate covered with a paper towel to absorb the excess oil.
Some ketchup to dip and some hot tea alongside would be a heavenly combination.
Makes about 25 pakodis
Preparation time 10 mins
Frying time 25 mins
Posted by
Jaya
on
Tuesday, April 27, 2010
5
comments
categories:
Appetizers and Snacks,
Carrots,
Corn Flour,
Fried Snacks,
Green Beans,
Peas,
Vegetables
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I was at my wits end to figure out a way to get some nutritious food into my kids' stomachs. They seem to be going through a phase where they dont want to eat anything healthy. So I thought I could make some tangy chapatis which they would eat with interest! And the green mango which I got the other day was so sour, that I decided that would be a perfect fit into the recipe. Mission Accomplished!!!
Ingredients -
Green Mango Grated 5 Tbsp
Carrot Grated 3 Tbsp
Palak (Spinach) finely chopped 3 Tbsp
Roasted Jeera Powder 1 tspGaram Masala 1/2 tsp (or as per taste)
Red chilli powder 1/4 tsp (or as per taste)
Oil 2 Tbsp
Salt as per taste
Whole Wheat Flour 2 cupsSalt as per taste
Curd or Water to Knead the doughMethod Of Preparation -
In a skillet heat a little oil and saute the grated green mango, grated carrot and finely chopped palak for a min or two.
Add salt, roasted jeera powder, garam masala and red chilli powder (or green chilli paste) and mix well.
In a mixing bowl, add the above mixture to the whole wheat flour and salt and knead well by adding curd or water to make a dough.
Divide the dough into 10 equal portions and roll out each one into a chapati and cook it on a hot griddle (Tava).
Serve hot with Yogurt/Curry or otherwise.
This goes to Anupama's Mango Moods Event.
This goes to Anupama's Mango Moods Event.
Makes approx. 10 chapatis
Preparation Time 40 min
Posted by
Harini
on
Monday, April 26, 2010
Broccoli rarely enters our house in spite of its high nutritional profile. Its smell puts off any interest in eating it but I found the method mentioned in this recipe is the only way to get this 'wonder' veggie into our diet. This time around after a long time, I had a craving for the Baked Broccoli and so here it is. Its very rich in Vitamins A, C and K. Also a very good source of Folate and other essential elements.
Note - This chilli-garlic sauce was very hot for my taste so please take care to test individual heat-tolerance levels and use this.
Ingredients -
Broccoli florets 2 cups
Chilli - Garlic Sauce 1/4 tsp (as per taste)
Yogurt/Curd 2 Tbsp
Method Of Preparation -
In a bowl, mix curd and the chilli-garlic sauce and mix well.
Add the broccoli florets and coat all the florets with the curd mixture. Marinate it for about 5-10 min. (I was in a hurry so I did for 5 min. ).
Preheat the oven to 400 degree F.
In a greased oven proof tray, arrange the marinated florets in a single layer on the tray.
Bake for 28-30 min and serve it as Salad or Side Dish and enjoy!
Note - This chilli-garlic sauce was very hot for my taste so please take care to test individual heat-tolerance levels and use this.
Serves 2 adults
Preparation Time 5 min Baking Time 28-30 min
Whenever I see Dill weed (Suva) in the local farmer's market, I get a strange sense of familiarity. I feel drawn towards this wonder weed(herb)!! So I googled on this weed and found so many interesting facts that I thought I should try making something with Dill. Thats when I saw a recipe called besan omlette in some blog (Sorry, I can't recollect which blog it was). Today I was scrambling in the kitchen to make some breakfast mentally going through the contents of the refrigerator. When I saw dill lying there to be experimented on, I thought of the eggless omlette and so I tweaked the original recipe by adding Dill in it. Here's how I made it..
Also one of my friends, makes rasam out of dill and she says that it is good for women during pregnancy and also postpartum. It has a very good anti-gas property and anti-colic, Also is a good source of Iron and Calcium. Tea made with dill seed is supposed to be insomnia reliever and a hiccup reliever.
Ingredients -
Chickpea flour / Besan 1 cup
Onion Finely Chopped 1/2 cup
Method Of Preparation -
Makes 8 omlettes
Also one of my friends, makes rasam out of dill and she says that it is good for women during pregnancy and also postpartum. It has a very good anti-gas property and anti-colic, Also is a good source of Iron and Calcium. Tea made with dill seed is supposed to be insomnia reliever and a hiccup reliever.
Ingredients -
Onion Finely Chopped 1/2 cup
Dill Finely chopped 1/2 cup
Green chillies 1-2 (as per taste)
Jeera / Cumin seeds 1/4 tsp
Carrot Grated 1/4 cup
Tomato Finely chopped 1/4 cup
Salt to taste
Curd/Yogurt 1 cup
Hing / Asafoetida a pinchMethod Of Preparation -
In a mixing bowl, add all the ingredients and a little water if needed to make a batter consistent with a dosa batter. Leave it aside for 7-10 min
On a hot Tawa/Pan, take a ladleful of the batter and spread it to an agreeable thickness and spray some oil and let it brown.
Turn it over and take it out once it is cooked.
Serve it with tomato pickle or peanut chutney or coconut chutney.
Makes 8 omlettes
Preparation time 20 min
I am so excited about this cake today as I had this in my mind for about 10 days now about baking without ovens and microwaves. My mom used to bake in my childhood in a stove top box oven and that was a great thing around there at that time. But how else?? The answer dawned on me today and so here I am with a steamed cake!!
This whole process was triggered after I came across the announcement of the no bake cake event by Aparna of apycooking. I decided to try out a simple cake with no frills and so this cake. Needless to say the cake was gone in 60 seconds!! I just grabbed a few wedges of oranges and some strawberry jelly and topped the cake. Next time I should try my hand at icing/decorating. I also noted that this was a very simple, no-nonsense procedure..So even the non-bakers, can jump right in and try this out..trust me you would be thrilled!!
Ingredients -
All Purpose Flour 1 cup (a little less than 1 cup)
Banana , ripe and mashed 1
Olive Oil 2-3 tsp
Water 2-3 Tbsp
Baking Powder 2 tsp
Sugar 1/4 cup
Some more cute clicks..
Some more cute clicks..
Method Of Preparation -
In a mixing bowl, sift the all purpose flour and baking powder. Add sugar to it and mix well.
In a separate bowl, blend mashed banana, oil and water. Slowly pour this mixture into the flour and mix well. (Don't whisk it hard)
Pour this mixture in a greased dish with a little flour dusting (I used a stainless steel bowl) and place it in a steamer.
There are a few ways to steam it.
1. In an idli cooker, pour water and place a steel container with the batter.
2. Place the dish with the batter in a water filled container of the electric rice cooker.
3. Use the pressure cooker without the whistle (Weight) to steam.
I used the 1st method.
Steam it for about 40-42 min. I opened to see whether it was done couple times. Once after 20 min and another time after 35 min. But it was done after 42 min.
Take the container out and let it cool for a couple min and then run a knife through the edges and tap the container all over and invert it onto a plate.
Decorate it (?) and enjoy!!
Note - To quicken the steaming process, maybe hot water can be poured instead of cold water.
Makes 7 cake wedges
Preparation Time 5 min Steaming Time 42 min
Posted by
Harini
on
Saturday, April 24, 2010
11
comments
categories:
All Purpose Flour (Maida),
Baking,
Banana,
Cakes,
Flours,
Fruits,
Sugar,
Sweetening Agents
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Updated - As promised I did try making jaangris yet again to get a perfect shape and I think I got the shape right this time around..But I think the decision is left for the experts to decide!! Here are the new pictures...
Jaangris have always been in the 'eat out/buy' or 'get them made' categories for me all these years. Every time we see jaangris in the local Indian stores, we keep drooling and turn our eyes on to the other side to avoid getting tempted to buy them yet again! I have heard my friends rant about how easy these were to prepare and how it is misconstrued as a very complicated delicacy etc etc..
Jaangris have always been in the 'eat out/buy' or 'get them made' categories for me all these years. Every time we see jaangris in the local Indian stores, we keep drooling and turn our eyes on to the other side to avoid getting tempted to buy them yet again! I have heard my friends rant about how easy these were to prepare and how it is misconstrued as a very complicated delicacy etc etc..
Upon the insistence of my 'significant other', I decided to try and change my opinion. I adopted the recipe from maavantalu.com and stuck to the recipe as is. And I am happy I decided to try it out.
I found it a little difficult to get the typical jaangri shape but I managed to get some decent shape(?). My husband encouragingly said he doesn't care for the shape of the jaangris as long as they taste divine!! In some corner of my mind, I have doubts about it..Maybe I shall practice to get the shape right and probably update this post later next week. Apparently, to get the desired shape, the oil/ghee in which jaangris need to be fried, should not be very hot. Anyway for now, please enjoy the pictures I took of the delicious jaangris. I had to take the pictures in a hurry as folks here were getting restless to get a taste of those colorful jaangris!!
Ingredients -
Urad Dal 1 cup
Sugar 2 cups
Rice 2 Tsp
Milk 2 tsp
Red color 1/2 tsp
Soak Urad dal and rice for about 2-3 hrs. Later Drain the water and make a fine paste adding as little water as possible.
Makes approx. 20
Urad Dal 1 cup
Sugar 2 cups
Rice 2 Tsp
Milk 2 tsp
Red color 1/2 tsp
Oil/Ghee for deep frying
Method Of Preparation -
Soak Urad dal and rice for about 2-3 hrs. Later Drain the water and make a fine paste adding as little water as possible.
In a ziploc cover, poke a small opening at the bottom of the cover with a hot nail and keep it ready. Alternatively a cone can be prepared with plastic/cloth.
In a separate sauce pan, add sugar and little water and boil the sugar solution to make a syrup of a single string consistency.
In a small bowl, add the red color to 2 tsp of milk and mix the color well and add it to the prepared sugar syrup.
In a wok/kadai heat oil/ghee in a medium flame and pour the urad batter into the prepared cone/zipoc cover.
Squeeze out the urad batter into the hot oil in circular pattern to get the required jaangri shape.
Fry them until they get a golden brown hue and gently slide them into the syrup.
Let them soak in the syrup for about 2-3 minutes (they should increase in size) and place them gently in a dry plate.
I am sending this to Nupur's Blog Bites - Copy Cat Edition.
Makes approx. 20
Preparation Time 3 hrs Cooking time 45 min
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