Sweet Potato Bajji

INGREDIENTS:

Sweet Potato-2

Kadalai Mavu/Besan flour- 3/4 cup

Rice flour-2 tbsp

Red Chilli powder- 1 tsp

Turmeric powder -1/4 tsp

Asafoetida - a pinch

Baking soda- 1/4 tsp

Salt to taste

Frying Oil as required

Water-1/2 cup(adjust as required)

METHOD:

1)Wash sweet potato and peel their skin.

2.Cut them into little thick slices.

3.Mix Besan flour,Red chilli powder, Turmeric powder,Rice flour,Baking soda and salt.Add water little by little and make it into slightly thick batter.

4.Dip sliced sweet potato into the batter.

5.Heat Oil in a Kadai and Deep Fry them.

6.Serve Sweet Potato Bhajji with Tomato sauce or Coriander mint chutney.

Jalebi-Yummy Indian Sweet

Before i could finish saying jaaleeebiii,i am already drooling...This sweet post is dedicated to my sweet elder sis,the jalebi girl from our family who is very fond of jalebis.When she was pregnant,her craving for jalebi grew more and my Brother-in-law used to bring fresh batches of jalebis from AAB for her!!This Sweet-Sour sweet(not a tongue twister) with the floral essence and a pinch of cardamon flavour makes it heavenly to eat..Here goes the recipe...

INGREDIENTS:

All purpose flour-1 cup
Curd-3/4 cup
Corn flour-2 Tbsp
Baking powder-1/8 tsp
Water -as needed 
Food colour(yellow or orange )
Ghee/Oil for frying

FOR SUGAR SYRUP:

Sugar-1 cup
water-1 cup
Lemon juice-1 tsp
Cardamon powder-1/8 tsp
Rose essence(opt)-as needed
Saffron strands(opt)

METHOD:

1. In a bowl,mix all purpose flour,baking powder,rice flour and food colour.Then add  curd and few tbsp of water and whisk it well.The batter should be quite thick and smooth.Cover this batter and keep it aside to ferment overnight .If you see bubbles on the batter the next day,it means the batter has fermented well.
2. Boil water and sugar till it reaches one string consistency.After it reaches the required consistency,add cardamon and rose essence.Finally add the lemon juice to stop crystallizing of the sugar.Pour the fermented batter into a jalebi bottle or a thick plastic bag and pierce a small hole in it.

3.Heat ghee/oil in a frying pan.Once the oil is hot ,reduce the flame to medium.To test whether the oil is too hot,pour few drops of batter to the oil,if it rises very quickly then the oil is very hot and the flame should be reduced to medium.Pour the batter in spiral patterns starting from the middle and moving outwards.The batter will rise up slowly frombottom.Flip to the other side and cook the jalebi until it is crispy,dark yellow in colour.

4.Remove the jalebis and immerse them in the sugar syrup for 2 to 3 minutes.

Enjoy jalebis as it is or with rabri or icecream!