Few weeks back, colleagues were discussing couple of recipes, and my reaction was, yeah I’ve prepared that and also posted on my blog, will send the link. I opened my sweet blog and I was all “awwwww” , I haven’t posted here from last ..I don’t know .. say from nearly last six months.. this has been the longest that I’ve been away from my lovely blog. This repeated more than couple of times.
And I realized, I might not be cooking something interesting neither I’m that active in Kitchen but I’ve really really really missed blogging or for that matter clicking – posting – repeat. This has been my hobby turned into habit and you miss some habits.
So Am I back ?
Yes - cos I want to keep up with my interest and not spend my free time doing nothing and browsing here and there or unnecessarily watching the idiot box.
No – cos might not be the regular one but will clear my picture folder cache by posting.
So Yes and No :D
As they say, “Shubharamb Meethe se Ho jaye” .. trying to start off with a sweet
During Diwali this year, I did not prepare any delicacy. Just some Besan Ladoos and Karanjis (haven’t posted yet); but The Foodie wanted to try out his hands on something New and Sweet – to be precise – Homemade Jilebis. Frankly I was not in much support, as I truly thought this was something you cannot or may not be able to prepare at home. Last time we had prepared it with help of ready mix, it also turned out fine.
But I was quite wrong, the recipe isn't complex, infact ingredients are something you always have in the pantry. The Foodie followed Sanjeev Kapoors recipe.
You Need :
- Flour (Maida): 1 cup
- Curd: ½ cup
- Sugar: 3 cups
- Soda bicarbonate: 1tsp
- Ghee: For deep frying
- Whisk curd with flour to make a thick paste. Add water only if necessary. As Sanjeev Kapoor mentioned, batter should be pouring consistency.
- SK mentioned to keep it for 24 hours, we did it just for 12 hours, added soda bicarbonate in morning and kept if for few more hours.
- Pour the batter into a ketchup holder or jilebi maker (we had it from our last time ready mix).
- Heat ghee in a flat pan, squeeze into jilebis and deep fry till light golden and crisp.
- Boil 2 cups of water with 3 cups of sugar, stirring continuously.
- Do this till syrup is a bit thicker consistency, as they say in culinary language – one string consistency.
Once the jilebis are light golden soak then in sugar for not more than a minute. And serve hot !
Hot Jilebis is a real treat. Indore a central town of India, is quite famous for jilebi-poha. Yeah a quite weird combination, but whoever is minutely related to this place, loves this. So does The Foodie. He served it with Poha and I loved it
Happy Cooking and Posting about it