INGREDENTS
APPLE RING
For The Jalebi Better
1 cup maida
1/2 cup curd
a pinch of baking soda
Water as required
For The Sugar Syrup
1 cup sugar
1/2 tsp saffron strands
2 tsp rose water
1 tbsp milk
Steps
1. Combine the flour,curd and baking powder
2. Cover and keep aside to rest for 40 to 50 minutes and mix well again.
3.Combine the sugar and 1 cup of water in a deep kadhai and boil on a medium flame for 8 to 10 minutes or till the sugar dissolves completely and the syrup is of 1 thread consistency.
4. Keep the syrup warm.
Proceed
1.Heat the oil in a kadhai, dip the apple rings in the batter a few at a time and deep- fry in oil till they turn golden brown and crisp from both the sides. Drain well and keep aside.
2.Place the apple jalebis in the warm sugar syrup one by one, soak for 1 minute and transfer on a serving plate.
3.Serve immediately garnished with cardamom powder, pistachios and rose petals.
Ingredients
2 cup.......plain flour (maida)
1 cup.......melted butter
8 tbsp......sour curd (khatta dahi)
1/2 cup....desicated coconut
1 tsp........soda bi crab
11/4 cup...powdered sugar
2 tsp.........vanilla essence
Steps
1.Sieve the plain flour Keep aside.
3.Combine the butter, sugar and ¼ cup of hot water in another bowl and whisk well till the sugar dissolves.
4.Add the plain flour, curds and vanilla essence and mix to make a smooth batter with help of a spatula.
5.Put the batter in a 7”diameter greased and dusted baking tin.
6.Bake in a pre-heated oven at 160°c for 60 minutes or until a knife inserted in the cake comes out clean.
7.Remove from the oven, keep aside to cool, demould and use as required.
Ingredents
For The Dough1/3 cup plain flour (maida)
1/2 tsp melted ghee
a pinch of carom seeds (ajwain)
salt to taste
For The Stuffing3/4 cup boiled and peeled potato cubes
1/3 cup boiled green peas
1 tbsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 1/2 tsp ginger-green chilli paste
1/2 tsp garam masala
1/4 tsp dried mango powder (amchur)
1/4 tsp whole coriander (dhania) seeds
salt to taste
1 tbsp finely chopped coriander (dhania)
Steps
For Stuffing
- Heat1 Tbsp of olive oil in a pan and add cumin seeds and sauté for a minute. Add chopped potatoes and boiled peas to it.
- Add ginger green chilli paste ,all the spice powder and salt, mix well and cook for 3-4 minutes.Switch off heat and keep the filling aside.
To Assemble it
- Mix the flour and ghee and rub them together with your hands to form a texture and consistency of bread crumbs that just about holds together.
- Add water a little at a time enough to form stiff dough. Cover the dough with a plastic wrap or a damp towel. Keep aside.
- Divide the dough into 6 equal parts and roll out into ¼ inch disk. With a knife cut this disk midway so that you get ½ moon shaped disk.
- Fold the half disc into a cone and spoon out about a tbsp of filling into it. Apply water around the corner and seal the edges tightly.
- Heat the oil in a kadhai and deep-fry the samosas on a medium flame till they turn golden brown in colour from both the sides
- Serve hot with tamarind chutney.
