Jangiri (Imarti)

I should say that I would have never even imagined actually making the aunthentic South Indian Jangiri (not to be confused with Jalebi) at home. But after reading Priya's recipe I was immensely motivated. And they turned out so amazing !!!! A little practice is the only thing between you and yummy jangiris :)

Ingredients
Urad dal - 1 cup
Food coloring - Orange
Salt - 1/4 tsp
Rice flour - 1 tbsp
Oil for deep frying

For the sugar syrup
Sugar - 2 cups
water - just enough to immerse the sugar
Rose essence - 1 tsp

Method
Soak the urad dal in just enough water for no more than 45 mins.
Grind it to a very smooth paste without adding any water. It would take around 45 mins for this. This step is very important to make good jangiris.
When its completely done, add the salt, rice flour and food colour.
Grind again for a couple of minutes until everything is mixed well.
Transfer to a clean dry bowl.

Now, to make the jangiris they usually use a cloth with a hole in the middle to tube out the dough. I used plastic icing cones and it worked wonderfully. I initially tried the cloth but it was difficult to manage. Ziplocs caused the dough to come out at an angle and it always tore under pressure. The best option was the icing bag.

To make sugar syrup
Add the sugar and water in a heavy bottomed vessel and boil on a low heat. Bring it to one string consistency (if u drop a bit of the syrup in a cup of water, it should stay separate and not dissolve).
After switching off the stove add the rose essence.

To make the jangiris
Fill the icing cone with the dough and make a small hol with scissors.
By applying uniform pressure try to tube out the dough.
Practice on a clean dry plate a few times before you fry it.
Once you get the hang of it, you can get the oil ready and then tube directly into the oil.
Heat oil in a flat bottomed kadai. The oil should be shallow (not more than 1 inch deep).
Once the oil has heated, start making the jangiris directly into the oil.
You can just make it in little rounds if you are a beginner.
To get the exact shape with the loops, refer this youtube video.
Fry the jangiris in medium heat and once its done immediately transfer to the sugar syrup.
Let it soak for about 5 mins and then transfer the jangiris to a fresh plate.
Repeat for the entire batch.
If you have any left over syrup, you can pour it over the jangiris.
Let it sit for atleast 2 hours. Your Jangiris are ready !!!

Things to be noted :
The oil has to be 1 inch or less in depth. Else the jangiris will keep moving and u cant get the shape right.
Remove any bangles or rings you may be wearing. Since you will be working directly over hot oil, these can become really hot and cause burns.
Add the rose essence only after switching off the syrup else the essence will evaporate.

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Chana Pulao

Rice and I have a love-hate relationship. I love rice and rice hates me !! lol :) Its like what they say, 'A moment on the lips, forever on the hips' ... rice has a sneaky way of making it all the way from my lips straight to my hips !!! So I try to come up with innovations where I can enjoy my rice and still not sabotage my weight plan completely. And thus was born the Chana Pulao - cuts the rice in half and adds protein, making the dish doubly healthy, not to mention yummmmmmmmmy !!

Ingredients :

Basmati Rice - 2 cups

Chana (Chickpeas/Garbanzo Beans) - 2 cups - soaked overnight and pressure cooked

Onion - 1 cut into strips

Fat free yogurt - 1 cup

Cloves - 5

Cardamom (elaichi) - 4

Cinnamon - 2 sticks

Bay leaf - 1

Flower aniseed - 1

Any biriyani masala powder - 2 tbsp (I used SHAN)

Dry mint leaves - 1 tbsp

Olive oil - 1 tsp

Ghee - 1 tbsp

Fresh corriander leaves - chopped - 1 tbsp

Method :

Dry roast the rice until a nutty aroma arises and soak in water for about 30 mins.

In another pan, heat the olive oil and add the cloves, cinnamon, cardamom, bay leaf and aniseed.

Then add the onions and cook until the onions turn transparent.

Transfer this to an electric rice cooker.

Add the rice.

Beat the yogurt well and add it to the rice mixture.

Add the boiled chana.

Add water (For 1 cup rice add 1.5 cups water).

Add the salt, biryani/pulao masala and dried mint leaves.

Add the 1 tbsp of ghee and mix well.

Cook until rice is done.

Garnish with fresh corriander and serve with freshly made raitha.

Interesting Food Facts :

• This recipe cuts the rice in half and replaces with chana. Which means, you cut your carb intake and replace it with protein.
• Even a small serving of this pulao will keep you full and satisfied.
• Cooking with yogurt will give the rice the required moisture (without having to add loads of butter or ghee).
• This recipe only calls for 1 tbsp of ghee (for flavour) !!
• You can also add other veggies as desired.

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Packed with taste, flavour and protein, the Punjabi Chole is an excellent main course dish that can accompany Pulao, Plain steamed rice, Rotis, Naan or even just a slice of bread. Top it with some chopped raw onions and a slice of lemon and start munching your way into a healthy and satisfying lunch/dinner !!

Ingredients :

Chickpeas - 2 cups

Onion (chopped) - 2 medium

Tomato (chopped) - 2

Ginger-Garlic paste - 1 tbsp

Turmeric powder - 1/2 tsp

Corriander powder - 2 tbsp

Red chilli powder - 1 tsp

Salt

Sugar (just about 1 tsp)

Olive oil - 1/2 tsp

For tempering - 2 cinnamon sticks, 5-6 cloves, 3-4 cardomom, 1 bay leaf

For garnishing - fresh chopped corriander leaves

Method :

Soak the chickpeas overnight and pressure cook until well boiled.

In a heavy bottomed vessel, heat the olive oil and add the tempering items.

When the splutter, add the onions and saute until they are transparent.

Add the ginger-garlic paste and cook for 2 mins until the raw smell goes away.

Then add the turmeric, corriander and chilli powder one by one and saute for 2 mins.

Then add the chopped tomatoes and saute.

Add a little water and close the vessel.

Cook on a very low flame until everything starts to boil and come together as a gravy.

Now add the boiled chickpeas.

Again close the lid and cook for about 30 mins until all the flavours are infused.

Remove from heat and add the corriander leaves.

Before serving, top it off with a slice of fresh lemon and chopped onions.

Serve with rice or rotis or over a slice of bread as an evening snack !!

Interesting Food Facts :

• The protein in the chickpeas makes it very satiating.
  
• You can make it in big batches and store it in small airtight boxes in the fridge/freezer for about 2 weeks. A perfect solution for your busy days.

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Stir-Fried Veggie Noodles - A Healthier version !!

Remember the yummy stir-fry noodles (dripping with oil) we find in every fast food joint, back home in India? Not to mention the 'eeewwww so oily' Chinese takeouts we find here in the US. Well, I was just craving some Indo-Chinese goodness, and came up with a healthy, tasty alternative !! This recipe incoporates whole wheat noodles, ample fresh veggies and only 1 tbsp of oil. So what are you waiting for? Go get your WOK on !!!!

Ingredients:

Whole wheat noodles - 1 pack (I used whole wheat spaghetti)

Veggies of your choice - cut into long strips

I just used what I had on hand - onions, green capsicum, red capsicum, carrots, snow peas and spring onions.

You can also add babycorn, cabbage, broccoli, tofu etc.

Soya sauce - 2 tsp (low sodium variety)

Chilli vinegar - 1 tsp (can use normal vinegar too)

Salt

Brown sugar - 1 tsp

Red chilli flakes - 1/2 tsp

Pepper powder - a little to taste

Garlic and ginger - cut into julienes

A dash of chilli-garlic sauce
A handful of fried peanuts (i used dry roasted planters peanuts)

Olive oil - 1 tbsp

Method :

Cook noodles/pasta according to package instructions and set aside.

In a large, non stick pan, heat the olive oil on high heat.

When ripples start to form, add the onions and saute for a min.

Then add the ginger and garlic.

Next add the rest of the veggies.

Saute on high heat.

Add all the other spices and sauces one by one.

Keep stirring constantly.

Finally add the noodles and saute for about 2 mins.

Remove from heat and top off with some fresh spring onions.

Serve hot !!

Interesting Food Facts :

This recipe is a little on the spicier side. Adjust the spice level according to your taste.

The whole wheat noodles add an interesting texture and flavour and a big load of protein and fiber.

One serving of 1 cup is less than 250 calories with more than 7 grams of protein !!!

This dish makes a healthy and satisfying dinner/lunch.

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'Gotta love' Burritos - a MEXI-KHANA Special !!!

If you are a fan of Mexican cuisine like me, you're probably scared of the gazillion calories in the ooey-gooey yummy goodness of a burrito.
But you can whip up a healthy burrito recipe thats just as yummy but at 1/4 the calories. This is a burrito loaded with protein (from the beans), calcium (from the cheese), omega-3 fat (from the avocados), fiber (from the whole wheat tortilla), wholesome veggies, fresh tomato salsa and lots of lime ... if this isn't a dieter's dream, then what is ??!!!
A wholesome, satiating, and 'oh so tasty' Burrito comin' right up !!

Ingredients:

To make the burritto, you need :

Whole wheat tortillas, black bean stuffing, fresh salsa, freshly shredded lettuce, cheddar cheese (I used fat free), cilantro rice (OPTIONAL)

For the black bean stuffing:

Black beans - 1 can or 1 cup dried beans (soaked and pressure cooked)

Onion - 1 (chopped)

Garlic - 6 cloves (chopped)

Olive oil - 1 tsp

Green and/or Red capsicum - 1 (chopped into big chunks)

Cilantro (coriander leaves) - 2 tbsp Chopped finely

Avocado - 1 (cut into big chunks)

Jalapeno - 1/2 (or more according to preference)

Taco seasoning - 1 packet

Salt

Pepper

Red Chilli powder or Smoked paprika - 1 tsp

Cumin powder - 2 tsp

Juice from 1/2 lime(not lemon)

Lime zest (optional) - this is nothing but finely grated skin of the lime - added for extra flavour

In a heavy bottomed pan, heat the olive oil and add the garlic. After 30 secs, add the onions and saute. Then add the capsicum, followed by the beans. Add all the spices one by one. Mix well and cook covered for about 10 mins on a very low flame. Remove from heat and add the avocados and lime juice and mix well. Keep aside to cool.

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For the Salsa :

Fresh tomato - 2

Red onion - 1

Juice from 1/2 lime

Cilantro (coriander leaves) - 2 tbsp

Jalapeno - 1/2

Salt

I usually add all of the above in a food processor and pulse a few times. It creates a wonderful and easy salsa. If you dont have a food processor, you could just very finely chop all of the above and mix well.

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For the Cilantro Rice (OPTIONAL) :

Rice - 1/2 cup

Fresh Lime - 1

Cilantro - 2 tbsp chopped

Salt

Cook the rice with salt. Do not make it too squishy. The rice should be seperate and firm. Add the juice from the lime and the cilantro. Add more salt if needed. Mix well and set aside.

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To make the burrito:

Heat the tortilla in the microwave or a tava (follow instructions on pack). Place the heated tortilla on a flat surface. In the centre, place the black bean stuffing, salsa, rice (if using), lettuce and cheese. Close the buritto from both ends (like a wrap). Wrap this up in aluminium foil. Preheat the oven to 350 degrees. Place the burittos (inside the foil) on a cookie sheet and bake for about 15 mins. Remove from the foil and cut each buritto into two halves and serve with fresh lettuce, more salsa and fat free sour cream.

Interesting Food Facts:

• A normal burrito at a Mexican restaurant is usually a whopping 1000+ calories.
• This recipe satisfies your taste buds at just 250-300 calories !! And is loaded with all the nutrition that you need.
• In the picture shown above, I've not added the cilantro rice. You can add it as per your preference !!
• You can add loads of fresh lettuce and salsa to this meal.
  
• I didnt have sour cream on hand. So i just placed some fat free yogurt in a tea strainer for about 30 mins to let all the liquid drain out. The resulting thick curd is a sour cream equivalent.

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Cranberry & Pistachio Biscotti

** Biscotti is an Italian word that means 'Twice Baked'. Thats exactly what these are - cookies that have been baked twice **

I had first found the original recipe many years ago. But it turns out perfect every single time. I must add that its a lot easier than it seems.

Ingredients :
1/4 cup light olive oil
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
2 eggs
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 to 1 cup dried cranberries
1/2 cups pistachio nuts (chopped)

Method :

1. Preheat the oven at 300 degrees.
2. Mix the oil and sugar in a bowl until smooth.
3. Mix in the eggs, vanilla and almond extracts. Mix well.
4. In another bowl mix the flour, baking powder and salt. Mix thoroughly.
5. Add this mixture to the egg mixture. Beat slowly until well blended.
6. Fold in the cranberries and pistachio now.
7. The dough will be very sticky at this point. Constantly wet your hands with cold water to make it easier to handle the dough.
8. Line a cookie sheet with parchment paper.
9. Make 2 logs (12" X 2") on the cookie sheet.
10. Bake for about 35 mins.
11. Remove from the oven and put 2 dishcloths over the logs (to ensure slow cooling instead of a sudden change in temperature which will cause the logs to crack)
12. After about 10 mins, proceed to cut the logs diagonally at 1/2" to 1" thickness.
13. Lay the cut pieces on their sides and bake again for 8 to 10 mins.
14. Cool thoroughly and store in an airtight jar.

Note :

• Do NOT add butter to this as it will not keep good and will turn rancid.
• Do NOT saw the slices with a knife. Instead, cut it by leaning into the log with your weight. This will help create perfect slices without much breakage.

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Capsicum Raitha

Whipped yogurt with sauteed capsicum and carrots, tempered with Indian spices !!

This is an yummy raitha with a ZING !!! I came across this recipe in Prema's Cookbook and was enthralled by the distinct flavour and awesome taste. It tastes great and is practically fat free !!! Perfect accompaniment for rotis, parathas, pulaos and biryanis :)

Ingredients :

1 Capsicum- Very finely chopped

1 Carrot -grated or chopped finely

1 Green chilli chopped finely

Yogurt- 1 cup

Turmeric powder - a pinch

Corriander leaves - a handful, finely chopped

salt to taste

For tempering :
Mustard seeds- 1/4 tsp

Cumin seeds- 1/4 tsp

Curry leaves- a few torn unevenly
a little oil

Method :
Heat a small kadai and add the tempering agents. When the splutter add the capsicum and carrot and saute for about 2 mins.
Beat the yogurt well and add the sauteed mixture along with salt.
Mix well.
Garnish with corriander leaves.

Recipe courtesy : Prema from www.premascookbook.blogspot.com

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