Jalebis

These two men were busy creating what several of my friends (with sweet a jaw) believe is the modern day art. These two men are busy making jalebis.


A batter is artistically made into twisted round shapes and is deep fried.


Once the batter turns orange because of the saffron and added food color, the Jalebis are put into a thick sugar syrup.
You can try making them at home using this recipe:

Ingredients:

• 2 cups self raising flour
• 1/2 tsp baking powder
• 1 cup yogurt
• Vegetable/canola/sunflower cooking oil for deep frying
• 1 cup sugar
• Few strands saffron
• 1/4 tsp cardamom powder
• 2 drops orange food colour
• 2 tbsps rose water

Preparation:

• Mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment.
• Pour batter into a ketchup dispensing bottle.
• To make sugar syrup: Melt the sugar with the rose water and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and gently tease apart. If one thread is formed between your finger and thumb the syrup is done.
• Turn off fire, add the saffron strands and cardamom and stir well.
• Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
• Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.
• Fry till light golden and then remove and put directly into the sugar syrup.
• Allow to soak for 2-3 minutes and then remove.
• Serve warm.

Kuch Meetha Ho Jaye: Delhi Photo Diary Wins 2008 Indibloggies Award

I would have loved to click self portraits with me jumping everywhere, my hair running wild and a smile on my face wide enough that you could count my teeth. But in the welfare of humanity I decided against scaring the daylights out of you. The reason for the celebration is that Delhi Photo Diary has won the 2008 Indibloggies Award.

I wish I could have distributed chocolates to everyone who has ever visited Delhi Photo Diary and especially to those who cast their votes. However, since distances do not permit such an extravagance, here is a photo of one of my favourite chocolates. Please have one at your end and think of me while the chocolate melts into your mouth.

'Kuch Meetha Ho Jaye', is Hindi for lets have something sweet. On any occasion of celebration we Indians love to have something sweet.

Thanks a tonne for your votes and support. :D

P.S: The pen is just for artistic effect. :D

Canadian Barfi

Now here is a sweet dish, I had never imagined could exist. Barfi is a sweetmeat made of khoya, and is traditionally Indian. A sweet shop near my place has given this traditional sweet a Canadian twist. The only reason I can fathom for the creation of this new flavour is that lot of Indians have over the years settled in Canada.

Promised Treat

This is a selection of Indian sweets at Eatopia in India Habitat Centre (IHC). I don't have a sweet tooth myself, but many of my friends love a good cup of rabri or kheer. This here is firni and I searched the net to find the easiest recipe for you to try making this at home. As you will notice, the dish is served in earthen pots. There are some Indian treats that taste better in earthen pots so try and have then the way prescribed here... It will help you savour the authentic taste.

Kesar Firni


Preparation Time : 30 min
Cooking Time : 30 min
Serves / Makes : 4

Ingredients
500 ml milk
50 gms sugar
75 gms rice flour
A few strands of saffron
8 green cardamom
25 gms pistachio
25 gms almonds

Method
Boil the milk so that it reduces to half its quantity.
Add the rice flour to this and mix well so that no lumps are formed.
Add the sugar and cook for sometime so that the sugar dissolves.
Dissolve the saffron in warm milk and add this to the above mixture.
Pour the Firni in earthen bowls and garnish with pistachios and almonds.
Allow it to cool and set in the refrigerator and serve cold.


Do let me know how it tasted.

Rakha Bandhan

Since I had been missing from the blog scene for some time now, I decided to cover up by posting two pictures. India has been in a festive mood for two straight days. Yesterday was our Independence Day and today was the festival of Rakhsha bandhan, that celebrates the relation of brothers and sisters. The sisters tie a silk thread called Rakhi, on the wrist of their brothers, asking them to pledge protection of the sister and the sister prays for a long life of her brothers. The photo is of a sweet shop. Sweets is a big BIG part of festivities in our part of the world. The long threads dangling from the roof are 'Rakhis' that the shopkeepers used to decorate their shops. It sure did work as the crowd proves.