Jalebi

Ingredients :

2 cups All purpose flour (maida)
11/2 tbsp. fine grained semolina or rice flour
1/4th tsp. baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp. saffron threads, slowly dry-roasted and powdered
3 cups sugar
2 2/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp. kewra water or rose water
Ghee or vegetable oil for frying

Method :

1.Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
2.Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
3.Set aside for about 2 hours to ferment.
Whisk thoroughly before use.
4.Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
5.Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
6.Deep fry them until they are golden and crisp all over but not brown.
7.Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
8.Leave for at least 4-5 minutes so that they soak the syrup.
Take them out of syrup and serve hot.

kobbarikaya mavidikaya pachadi

Ingredients:

1. Raw Mango pieces - 1/2 cup
2. Freshly grated coconut - 1cup
3. Green chillies - 3 to 4
4. Salt to taste

For seasoning or tempering:

1. Urad dal - 1/2 tsp
2. Mustard seeds - 1/2 tsp
3. Curry leaves - few
4. Hing - pinch
5. Oil - 1tsp
6. Dry Red chillies -2(optional)

Method:

• Grind the coconut,mango pieces , sauted green chillies and salt by adding very little water to a coarse mixture in a blender.
• Heat oil in a pan add the seasoning ingredients ,after the mustard starts spluttering add this to the above ground mixture and mix well.
• This tastes good with hot plain rice ore even with dosa or idly

Kajjikayalu (Andhra sweet)

Ingredients:

500 gms maida (all-purpose flour)

4-5 tbsps ghee

enough water to knead the maida

salt to taste

oil for deep frying

For the filling:

1/4 dry coconut finely grated

1 cup sooji/semolina (you can use putnala pappu/roasted chick peas or khus-khus/poppy seeds in place of sooji)

1 cup sugar

1 tsp cardamom pwd

3 tbsps finely chopped cashewnuts

1 Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls as shown in the picture. Keep aside covered for half an hour.

2Meanwhile, heat a pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, approx 3-4 mts. Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut.

3 In the same pan, add 1 tbsp ghee and add the sooji and roast over medium flame till it turns light pink, approx 7-8 mts. Remove, cool and keep aside.

4 Powder the sugar and mix with the roasted sooji, grated coconut, cardamom powder and cashewnuts. The filling is ready. Keep aside.

5 Now, roll each ball with the rolling pin into a thin puri.

6 Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya. Press the ends firmly so that the filling doesnt come out during the deep frying process and twist the edges around the kajjikaya as shown in the picture.

7 Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on medium heat and not piping hot oil.

8 Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks.