Instant Suji Jalebi

If you have a sweet tooth like me and craving for sweets in this lockdown period, then try this instant Suji /  Semolina Jalebi and enjoy this with your family. This recipe is inspired from Nisha Madhulika ji’s Suji Jalebi recipe, with changes made in the measurement of all purpose flour and sugar, I have used turmeric as a food colour and add a bit of salt for the balance. 

For the Sugar Syrup 

Ingredients 

1 cup Sugar 

Juice of 1/2 Lime 

1 cup Water 

Method 

Take a pot, add the sugar and water, let it simmer until one string sugar syrup has formed. Switch off the flame and add lime juice. Keep it aside. 

For the Jalebi

Ingredients 

1 cup Fine Semolina 

1/2 cup All Purpose flour 

1/2 cup Curd 

1/2 tsp Turmeric for the colour or use 1/4 tsp yellow food colour 

1/2 tsp Baking powder 

1/4 tsp Salt

Ghee for frying 

Method 

Take a bowl, add all purpose flour, semolina, salt, baking powder, turmeric or food colour and curd, now add little water at a time and whisk the batter, until you get a thick dropping consistency. Keep the batter aside for 30 to 40 minutes. Take a pan, add ghee, let the ghee heat up. Take a piping bag, pour the batter into the piping bag, cut a small end of the piping bag. Once the ghee is heated up, reduce the flame to medium. Hold the piping bag straight at a distance from the ghee, rotate your hand to form a 2 1/2 swirls. Fill up the pans with jalebis. Fry the jalebis until crisp, and the colour changes to golden yellow. Remove the jalebis and drain out the ghee. Place the jalebis in the sugar syrup. Keep the jalebis in the syrup until the sugar syrup is absorbed. Remove the jalebis and serve. 

Jharkhand Cuisine

Jharkhand is a state where the natives follow simple lifestyle and their cuisine is rustic more connected to nature. They have basic cooking with simple ingredients, but the taste is delicious. The dishes are not commonly made at the restaurants, but still some of the dishes are popular like litti chokha, dhuska, pitha, malpua, thekua, khaja etc. Today we have made Dhuska, Aloo Rassa, Sattu Ka Sharbat and Dudhauri. 

Dhuska

https://www.suskitchenbysumitra.com/2017/06/dhuska.html?m=1

Aloo Rassa

https://www.suskitchenbysumitra.com/2017/06/aloo-rassa_28.html?m=1

Sattu ka Sharbat 

https://www.suskitchenbysumitra.com/2020/04/sattu-ka-sharbat.html?m=1

Dudhauri

https://www.suskitchenbysumitra.com/2020/04/dudhauri.html?m=1

Sattu Ka Sharbat

Sattu is used in the eastern region. It’s roasted Chana / Bengal Gram that is powdered. It have many health benefits, it’s cooling and good for stomach. Best time to have this drink is in the morning as it will keep you hydrated the whole day and also will energise you in the summer. 

For the Namkeen Sharbat 

Ingredients 

31/2 tbsp Sattu

1 tsp Sugar 

1 Lime Juice 

1/2 tsp Roasted Cumin Powdered

1/2 tsp Black Salt

Salt to taste 

Few chopped Mint and Coriander leaves 

Chopped Onions is optional 

Method 

Add the lime juice and little Water and stir the sattu well, add another cup of water, stir further, no lumps should remain. Add the sugar, salt, black salt and cumin powder. Stir it well the sugar should dissolve. Add the mint and Coriander leaves. Serve it. 

For the Sweet Sattu Sharbat

Just add water, sugar, lime juice and little salt and mix it.

Dudhauri

Dudhari is a simple sweet dish from Jharkhand. It’s made during festivals, but its also made otherwise at home too. It’s very easy to make, you should take care that the dough is mashed and no liquid should remain... otherwise while frying it will break up. It’s absolutely yummy.. 

For the Syrup 

1/2 cup Sugar 

1/2 cup Water 

1 Cardamom 

1/2 tsp Lime Juice 

Method 

Take the sugar, water and a crushed Cardamom in a vessel. Boil and the simmer unti you get a one string consistency. Once done add the lime juice and leave it aside. 

For the Dudhauri 

Ingredients 

1/2 cup Rice

1 1/2 cup Milk 

Oil for Frying 

Method 

Wash the rice well, soak the rice in 1/2 cup milk for 15 to 30 minutes. Take 1 cup milk in a pot, heat the milk, add the soaked rice along with the milk and cook the rice until the rice has soaked up all the milk. No liquid should remain. Mash the rice well until it forms a sticky dough. Make small portions of the rice dough, shape it into oval or round. Take a wok, add oil, let the oil heat up. On a medium flame fry the balls until golden brown in colour. It takes time to become brown, so don’t get disheartened. Once done soak the dudhauri in the sugar syrup. Let it soak for at least 25 to 30 minutes before serving it. It taste awesome.

Watermelon Rind Muthiya / Tarbuze Chal Na Muthiya

Watermelon Rind Muthiya  / Tarbuze Chal Na Muthiya   

As we talk of zero wastage... here is an interesting traditional Gujarati snack recipe with grated watermelon rind. Muthiya can be had steamed or fried. It’s a delicious, healthy and a filling dish. It’s perfect to enjoy with an evening cup of chai..

Ingredients 

1 cup Grated Watermelon Rind

1 tsp Ginger and Green Chilli paste 

1 tsp Lime Juice 

1 tbsp chopped Coriander leaves 

Few Curry Leaves

1/2 cup Whole Wheat flour 

1/2 cup Chickpea Flour

1/4 cup Fine Semolina 

Salt to taste 

1/2 tsp Sugar

1/2 tsp Turmeric powder 

1/4 tsp Cumin seeds

2 pinches of Baking Soda

1/4 tsp Asafoetida

1/2 tsp Mustard Seeds

1/2 tsp Sesame Seeds

3 tsp Oil 

Method 

Take a bowl, add the grated watermelon rind, whole wheat flour, semolina, chickpea flour, ginger - chilli paste, turmeric powder, cumin seeds, lemon juice, sugar, coriander, baking soda, salt and 1 tsp of oil. Knead the ingredients into a soft dough. Keep it aside for 5 minutes. Apply oil on the palms and divide the mixture into 2 portions. Shape each portion into a cylindrical roll. Arrange the rolls on a greased sieve and steam in a steamer for 20 minutes. Once done, insert a toothpick and check. Remove and cool the muthiya,  cut the rolls into slices and keep aside. For the tempering, heat the remaining oil in a pan and add the mustard seeds, curry leaves, sesame seeds and asafoetida and sauté it for few seconds. Add the muhiya pieces and toss them for a minute. Garnish it with coriander leaves and serve it hot.