Jhangiri

Preparation time:4 hours
Makes 15
Cooking time: 25 mins

Ingredient:

Urad dal - 1 cup
Sugar - 500 gm
Rice flour - 3 tsp
Orange food color - a pinch
Safforn (optional)
Water
Oil

Procedure:

1.Soak the urad dal for 4 to 5 hours.
2.Grind smoothly to form a paste,without adding water. If it is very difficult to grind, water can be sprinked.
3.Mix rice flour and orange color with the grinded paste.
4.Prepare sugar syrup by heating 500ml of water with sugar.
5.When the sugar dissolves, remove from heat and add saffron.
6.Take a small plastic bag, make a hole in it.
7.Heat oil in a pan.
8.Stuff the paste in the plastic bag and squeeze it directly in oil to form jhangiri .Fry in medium flame.
9.When jhangiri turns dark orange ,remove them and add in sugar syrup.

Jhangiri  will be ready to eat in half an hour.

Note:  A thin skewer can be heated for a second in flame to make the hole in plastic bag.
          The number of jhangiri depends upon the quality of urad dal.

Paneer Satay

Preparation time: 35mins
Makes 6
Cooking time: 15 mins

Ingredients:


Paneer - 12
Cheery tomoato- 6
Onion -1 big( cut into cubes)
Capsicum- 1 big (cut into cubes)
Red chilly flakes- 1 tsp
Chilly powder - 1 tsp
Garam masala - 1 tsp
Cumin seeds- 1/4 tsp
Green chilly- 10
Lemon juice- 2 tsp
Honey- 2 tsp
Ginger - 1 inch
Garlic - 2 pods
Salt
Oil

Procedure:


1.Grind ginger, garlic, green chilly and cumin seeds to a fine paste.
2.Mix red chilly flakes, salt, garam masala, chat masala honey, lemon juice with the paste.
3.Marinate everything in this paste for 30 mins.
4.Arrange everything in satay sticks.
5.Heat griller, add little oil and shallow fry the sticks.

Serve with chutney or tomato sauce.

Stuffed Brinjal Curry

Preparation time: 5mins
Makes 2
Cooking time: 15 mins

Ingredients:

Brinjal - 5
Red chilly - 7
Shallots - 1/2 cup finely chopped
Chilly powder - 1 tsp
Garam masala - 1 tsp
Tamrind paste - 1/4 cup
Urad dal- 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds- 1/4 tsp
Ginger - 1 inch
Garlic - 2 pods
Curry leaves
Cilantro
Salt
Oil



Procedure:
 1.Heat oil in a pan , add cumin seeds, red chilly, shallots, ginger and garlic.
 2.Saute till translucent. Now add little of tamrind paste.
 3.Fry for some time, cool and grind to fine paste.
 4.Slit the brinjal,Dont cut the crown.It will help to hold the pieces.
 5.Stuff the paste in brinjal.
 6.Heat oil in a pan, add curry leaves, urad dal and mustard seeds.
 7.When it splutters ,add stuffed brinjal .
 8.Close with a lid and cook for 5 mins.
 9.Open the lid, add salt, chilly powder and tamrind paste.
10.Close the lid and cook until brinjal is done.
11.Now add garam masala and cook until the oil seprates.Garnish with cilantro.

Serve hot with Steamed rice.

Masala Vadai

Preparation time: 2 hr
Makes 15
Cooking time: 15 mins


Ingredients:

Channa dal - 1 cup
Cinnamon- - 1/2 inch piece
Fennel seeds- 1/4 tsp
Red chilly - 7
Shallots - 1/2 cup finely chopped
Curry leaves
Cilantro
Salt
Oil

Procedure:


1.Soak Channa dal  for about 2 to 3hours.
2.Grind soaked dal, cinnamon , fennel seeds and red chilly coarsely, without adding water.
3.Mix the other ingredients except oil.
4.Make small balls , flatten it a little and deep fry in oil.
5.Fry until golden brown on both sides and drain the excess oil.

Serve hot