Recipes of Hot Indian Dishes Headline Animator

Tuesday, August 23, 2011

Take the jalebi out of syrup and serve hot.http://goo.gl/zPUan
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Leave for at least 4-5 minutes so that they soak the syrup.http://goo.gl/zPUan
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Remove from the kadhai and drain on kitchen paper and immerse in the syrup. http://goo.gl/zPUan
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Make a few at a time. Deep fry them until they are golden and crisp all over but not brown.http://goo.gl/zPUan
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Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils.http://goo.gl/zPUan
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Just before the syrup is ready add saffron and cardamom powder. Heat oil in a kadhai. http://goo.gl/zPUan
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Set aside for about 2hr to ferment.Whisk thoroughly before use.Prepare one string syrup by dissolving sugar in the water.http://goo.gl/zPUan
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Mix well with a whisk.Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.http://goo.gl/zPUan
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Mix the flour,semolina or rice flour,baking powder,curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl).http://goo.gl/zPUan
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9. 1/2 tsp green cardamom seeds powder
10. 11/2 tbsp kewra water or rose water
11. Ghee or vegetable oil for frying
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5. 11/4th cups warm water
6. 1/2 tsp saffron threads, slowly dry-roasted and powdered
7. 3 cups sugar
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2. 11/2 tbsp fine grained semolina or rice flour
3. 1/4th tsp baking powder
4. 2 tbsp curd (plain yogurt)
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Jalebi–Indian Recipes.Ingredients:
2 cups All purpose flour (maida) Ghee or vegetable oil for frying.http://goo.gl/2VSh8
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