Kaanakalyate(Curry Fruit) Palya(Subji)

Ingredients:
60 - 75 Kaanakalyate / Curry Fruit
Medium Lemon sized Jaggary
Salt to taste
Large grape sized Tamarind
Pinch of Turmeric powder
1/2 - 3/4 tsp Chilly powder
4 - 5 tsp finely grated Coconut
1 tsp Mustard seeds
1 tsp Black Gram seeds
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Cut each curry fruit into two halves as shown in the picture below.

Put this chopped curry fruit in a vessel. Boil around 5 cups of water in an another vessel and pour it to the vessel containing chopped curry fruit. Keep it aside for about 5-10 mins. Remove the seeds of curry fruit and keep them aside.

Put tamarind in a bowl, add little amount of water and keep it aside for about 5 mins. Squeeze it and keep it aside. Put curry fruit, tamarind water, jaggary, salt, turmeric powder, chilly powder, little amount of water in a heavy bottomed vessel and cook them in medium flame. Stir it once in every 3-4 mins. Once the water is almost dried, add grated coconut and keep the Palya in low flame for about 5 mins.

Put black gram seeds, mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice.

Jilebi (Jalebi, Jilapi, Zalabia, Zulbia) | ಜಿಲೇಬಿ

Deep fried All Purpose flour snack, dipped in Sugar syrup

Ingredients ( ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

3 cups All Purpose flour  |  ಮೈದಾ ಹುಡಿ 

2 tsp Bombay Rava (Bansi Rava | Semolina)  |  ಸಣ್ಣ ಸಜ್ಜಿಗೆ (ಬಾಂಬೆ (ಬನ್ಸಿ) ರವೆ)

2 tsp Rice flour  |  ಅಕ್ಕಿ ಹುಡಿ 

1/4 tsp Cooking Soda  |  ಅಡುಗೆ ಸೋಡ 

1/4 - 1/3 tsp Salt  |  ಉಪ್ಪು 

3- 3.5 cups Curd (Yogurt)  |  ಮೊಸರು 

4 - 5 cups Sugar  |  ಸಕ್ಕರೆ 

2 - 2.15 cups of Water  |  ನೀರು 

1 tsp fresh Lemon Juice  |  ತಾಜಾ ನಿಂಬೆ ರಸ 

5 - 7 Cardamoms (Elachi)  |  ಏಲಕ್ಕಿ 

Pinch of Saffron  |  ಕೇಸರಿ

Pinch of Turmeric Powder or Food Color (Optional)  |  ಚಿಟಿಕೆ ಅರಶಿನ ಹುಡಿ ಅಥವಾ ಬಣ್ಣದ ಅಡುಗೆ ಹುಡಿ (ಬೇಕಿದ್ದರೆ ಮಾತ್ರ)

Oil for frying  |  ಕರಿಯಲು ಎಣ್ಣೆ 

Recipe (ಮಾಡುವ ವಿಧಾನ):

Put all purpose flour, semolina, salt in a vessel and mix them well. Add curd and mix them well.  Add 2 tsp oil on top of the batter and keep it aside for fermentation for about 10-12 hrs.

Add rice flour, cooking soda and mix them well. The consistency of the batter should be as shown in the picture below.

Put this batter in a Jalebi maker.

Put 4-5 cups of sugar, 2-2.25 cup of water in a vessel and make sugar syrup(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.) Add cardamom powder, food color or turmeric powder, pinch of saffron and mix well. Add lemon juice & bring it to boil and switch off the flame.

Keep oil(Use fresh oil) in a thick bottomed vessel and heat. Press the batter directly to the oil in a round shape as shown in the picture below.

Deep fry this in medium/low flame until they turn golden in color.

Put this deep fried Jalebis in hot sugar syrup and turn both the sides and keep them in sugar syrup for about one min.

Remove the Jilebis from sugar syrup and keep them aside. Once they are cooled to room temperature, store them in an airtight container. The above mentioned ingredients will serve around 50 Jalebis.

Tips (ಸಲಹೆ):  

 * To make Crunchy, Juicy Jilebis:

       * Add little cooking soda & mix the batter properly

       * While putting the Jilebis keep the oil on high flame & then cook in low flame until crispy

       * Sugar syrup should be in proper consistency. If it is tender, Jilebis will lose it's crunchiness 

       * While putting Jilebis in Sugar Syrup, the syrup should be hot. So heat the Sugar Syrup frequently. (If the syrup is too thick, add little water & boil)

 * Jilebis prepared in this way can be stored in an airtight container & will retain it's crunchiness for about a month! 

 * If you don't have Jilebi Maker, you can use Coconut Shell or Plastic cover by making a small hole in it

 * Instead of Sugar Syrup, Jaggery Syrup can also be used

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 * ಗರಿ ಗರಿಯಾಗಿ, ರಸಭರಿತ (ಜ್ಯೂಸಿ) ಜಿಲೇಬಿ ಮಾಡಲು:

       * ಸ್ವಲ್ಪ ಅಡುಗೆ ಸೋಡಾ ಹಾಕಿ ಹಾಗು ಹಿಟ್ಟನ್ನು ಚೆನ್ನಾಗಿ ಕಲೆಸಿಕೊಳ್ಳಬೇಕು

       * ಜಿಲೇಬಿಯನ್ನು ಎಣ್ಣೆಗೆ ಹಾಕುವಾಗ, ಬೆಂಕಿಯು ದೊಡ್ಡ ಉರಿಯಲ್ಲಿರಲಿ, ಆಮೇಲೆ ಮಧ್ಯಮ ಸಣ್ಣ ಉರಿಯಲ್ಲಿ ಕರು-ಕುರು ಆಗುವ ತನಕ ಕರಿಯಿರಿ

       * ಸಕ್ಕರೆ ಪಾಕವೂ ಹದವಾಗಿರಬೇಕು. ತುಂಬಾ ಎಳೆ ಪಾಕವಾಗಿದ್ದರೆ ಜಿಲೇಬಿ ಬೇಗನೆ ಮೆತ್ತಗಾಗುತ್ತದೆ

       * ಜಿಲೇಬಿಯನ್ನು ಬೇಯಿಸಿ ಸಕ್ಕರೆ ಪಾಕಕ್ಕೆ ಹಾಕುವಾಗ, ಸಕ್ಕರೆ ಪಾಕ ಬಿಸಿಯಾಗಿರಬೇಕು. ಅವಾಗವಾಗ ಸಕ್ಕರೆ ಪಾಕವನ್ನು ಬಿಸಿ ಮಾಡುತ್ತಿರಬೇಕು. (ಸಕ್ಕರೆ ಪಾಕ ಗಟ್ಟಿಯಾದಲ್ಲಿ, ಸ್ವಲ್ಪ ನೀರು ಹಾಕಿ ಕುದಿಸಿಕೊಳ್ಳಿ)

 * ಈ ರೀತಿ ಮಾಡಿದ ಜಿಲೇಬಿಯನ್ನು ಗಾಳಿಯಾಡದ ಡಬ್ಬದಲ್ಲಿ ಹಾಕಿ ತೆಗೆದಿಟ್ಟರೆ ಒಂದು ತಿಂಗಳಾದರೂ ಹಾಗೆ ಗರಿಗರಿಯಾಗಿರುತ್ತದೆ 

 * ಜಿಲೇಬಿ ಅಚ್ಚು ಇಲ್ಲದಿದ್ದರೆ, ಗೆರಟೆ ಅಥವಾ ಪ್ಲಾಸ್ಟಿಕ್ ತೊಟ್ಟೆಯಲ್ಲಿ ಸಣ್ಣ ತೂತು ಮಾಡಿ ಬಳಸಬಹುದು

 * ಸಕ್ಕರೆ ಪಾಕದ ಬದಲು ಬೆಲ್ಲದ ಪಾಕದಲ್ಲಿಯೂ ಜಿಲೇಬಿಯನ್ನು ಹಾಕಬಹುದು