DIFFERENCE BETWEEN JANGIRI AND JELABI

Most people have heard of jalebi – this ancient Persian sweet is popular at celebrations and street corners all over India. But jangiri is a little more obscure. I thought it was a sweet special to South India, but I have come to learn that it also has a presence in North India – called imarti. Jalebi and jangiri both look like sugar-coated orange funnel cakes.

What is the difference you say? First, they are made with different flours: jalebi is made with maida (all purpose) flour and jangiri with ground urad dhal. Jalebi batter is also supposed to be left to ferment (giving it a faint tangy flavour) while jangiri is not. There is also a difference in their appearance – the swirls of jalebi are more chaotic, while jangiri resembles a more organized flower pattern.

Those with a trained palate will also notice the slight crunchiness of jalebi, distinguishing it from the chewy, gooiness of jangiri. In most sweet shops, jalebi also appears a little shinier and more on the brown side (and jangiri more orange).


I like Jelabi more than Jangiri, it will be crunchy, little sour with the syrup in the swirls, apapa

KAMBU ROTI WITH VEGES (Kugan )

KAMBU ROTI WITH VEGES

Ingredients:

200 grms kambu flour
25 grms capsicum cut into small pieces
25 grms cabbage, shredded very finely
25 grms carrot grated
1 onion chopped fine
1 tsp finely chopped ginger
Little coriander leaves, mint leaves, curry leaves chopped
1 tsp red chillie powder
¼ tsp aniseeds powder
Salt to taste

Method:

Mix all the ingredients in a bowl.
Add enough water and mix it into a soft dough.
Heat a dosai kal, take a lump of the dough.
Pat it round on the dosai kal.
Drizzle some gingelly oil around the roti.
Cook on both sides, remove and serve with any gravy.

GHEE COOKIES (Kugan )

GHEE COOKIES


Ingredients:

600 grms all purpose flour
250 grms caster sugar
250 grms ghee
1 tsp rose essence
A pinch of salt

Method:

Sieve the all purpose flour well.
Add in the caster sugar and mix well.
Add in also the rose essence and salt, mix well.
Lastly add in the ghee and mix the flour with your fingers.

Mix until you get a nice dough.
Keep the dough in the fridge covered for ½ an hour.
Remove and roll into small balls.
Grease a baking tray and line them in the tray.

Preheat an oven to 180 degrees C.
Bake the cookies for about 20 minutes or until cooked.
Remove the tray and let it cool for 10 minutes, before transferring .
When cool, store in an air tight container.

SPICY KAMBU ADAI (Kugan )

SPICY KAMBU ADAI

Ingredients:

(A)
2 cups kambu
½ cup toor dal
½ cup channa dal
¼ cup urad dal
2 dry red chillies
1 tsp aniseeds

(B)
1 onion chopped fine
2 green chillie chopped fine
2 pips garlic chopped fine
½ an inch ginger chopped fine
OR run in a mixie to a coarse paste

(C)
1 sprig cury leaves chopped
2 tbs sprouted green gram
½ tsp aniseeds
Salt to taste

Method:

Wash all the ingredients clean in (A)
Soak them for about 6 hours.
Grind them to a coarse consistency.

Now add in all the ingredients in (B).
Add also all the ingredients in (C)
Mix into a thick batter.

Heat a dosai kal, wet your hands and take a handful of the batter.
Pat it on the dosai kal, pat till a thin adai is formed.
Drizzle little gingelly oil around. Cook on both sides.
Remove and serve with any chutney.

KAMBU ADAI (Kugan )

KAMBU ADAI

Ingredients:

1 cup kambu
¼ cup toor dal
¼ cup channa dal
¼ cup urad dal
2 dry red chillie broken

1 sprig curry leaves cut into small pieces
1 shallot cut chopped very fine
A pinch of asafetida powder
Salt to taste

Method:

Soak the kambu, toor dal, channa dal, urad dal and the red chillie.
Soak for about 3 hours. Drain and grind coarsely.
The batter should be thick.

Add in the cut curry leaves, chopped onions, sasfoetida powder and salt.
Heat a dosai kal, pour a ladle full of batter on the kal.
Just spread a little, like an oothappam. Drizzle little gingelly oil around.
Cook both sides till little brown, remove and serve with any chutney.

KOLLU RASAM ( Kugan )

Kollu RASAM 

Ingredients. 
125 grms roasted kollu ( soaked overnight ) 
1 litre water 
1 tsp cumin 
1 tsp black pepper 
2 dry chillies 
1 lime-size tamarind 
tsp tumeric powder 
4 pods garlic roughly smashed 

FOR TEMPERING 

2 tsp oil 
tsp mustard 
2 stalks curry leaves 
2 red chilli broken 
salt to taste 

METHOD: 

Boil the roasted, soaked kollu in a litre of water till cooked ,mash well , and keep aside. 
Coarsely grind the black pepper, cumin seeds and the dry chillies, and 
Add to the kollu mixture. 
Extract the tamarind juice, using a little water and add it to the kollu mixture. 
Also add the tumeric powder, and the roughly smashed garlic. 
Add some water to the mixture if you find the liquid is very little. 
Heat a pot, add 2 tsp of oil. When it's hot add the mustard seeds followed by the broken red chillies, and the curry leaves. 
When the dry chilli browns, quickly pour the kollu mixture and close immediately. 
Open the lid when it starts to boil, add salt to taste, and remove from fire.

KOLLU SOUP (Kugan )

KOLLU SOUP

Ingredients:

1 tbs kollu (horse grmam ) soaked for 1 hour.
2 cups of water

3 pips of garlic
½ tsp black pepper corns
½ tsp cumin seeds
¼ piece of dry red chillie
Salt to taste

Little coriander leaves to garnish

Method:
Clean the kollu and soak it in the 2 cups of water for 1 hour.
Now pressure cook the kollu in the water it was soaked for 3 to 4 whistles.

Now drain the liquid into a saucepan.
Add the ground ingredients, and bring to a boil.
Remove and serve piping hot, garnished with the coriander leaves.

NOTE: I usually consume the boiled kollu also.