Jangiri/Jhangri

Jangiri/Jhangiri:

       Advance happy diwali wishes to all.. This was my first try on Jangiri, but it comes out well and no know one can find that this was made by a new hand. The taste was awesome and it can be easily made in less time. Every one will have a plan of making sweets if you have not tried jangiri then sure you try this. It is a yummy and healthy sweets too. Now let us see how to make this jangiri.

Ingredients:

For jangiri:

1. Urad dhal - 1 cup
2. Raw rice - 1/2 cup
3. Salt - a pinch
4. Corn flour - 1 tbsp
5. Food color/kesari color (orange) - a pinch
6. Oil  - for deep frying

For Sugar Syrup:

1. Sugar - 1 1/2 cup
2. Water - 3/4 cup
3. Lemon - few drops
4. Cardamom -4 nos

Method:

• wash the urad dhal and rice for 4 -5 times.
• Soak it for 2 hrs.
  
  
  
  
  
  
• Grind it in wet grinder / mixer grinder to a soft batter consistency(Urad dhal vada consistency). Don't add more water while grinding better sprinkle the water in grinder. If you are going to grind it in the mixer then add few ice cubes to it instead of adding water so that the mixer will not get heat.
• Add food color, cornflour and salt and mix well.
  
  
  
  
  
  
  
• Add sugar in a pan and add water to it, Allow it to boil and check the consistency till it reaches 1 string consistency. Now add the food color a pinch and cardamom powder and lemon drops.
  
  
  
  
  
  
  
• Mean while heat oil in a wide pan  in low flame. 
• Fill the batter in a zip lock bag or any other piping bag(here i use normal cover and tied it using the rubber band) and draw the shapes. If you not sure in drawing jangiri shape means practise in a plate once or twice. But it is not a tough job to draw shapes, I did not have any practise but it comes out well in my first attempt itself. Flip the other side to get cooked and then take out from the oil when the bubble get stopped.
  
  
  
  
  
  
  
  
  
  
   
• Drop the fried jangiri in the sugar syrup and within 2 min take out from the syrup and keep it aside. Repeat the process for the remaining batter. 
  
  
  
  
• If any left over syrup is there then sprinkle it at the top of the jangiri.
• Now our sweet yummy jangiri is ready!!!!

Mushroom 65

Mushroom 65:

    Most of us like this mushroom 65 as a starter or appetizer. It goes well with briyani and pulav. It is very easy to make this recipe.My son Seyon loves this recipe as a snacks. Yes immediately after frying he use to finish the plate. Lets see how to make this finger licking recipe Mushroom 65.

Ingredients:

1. Mushroom - 1/2 kg
2. Egg - 1(optional)
3. Corn flour - 1 tbsp
4. Rice flour - 1 tbsp
5. Chilli powder - 1 tsp
6. Turmeric powder - 1tsp
7. Cumin powder - 1 tsp
8. Garam masala - 1 tsp
9. Ginger garlic paste - 1tsp
10. Salt - as needed
11. Lemon - 1/2
12. Oil - for deep frying

Method:

• Wash the mushoom well in running water .
• Cut the mushroom into halves
• In a mixing bowl add corn flour , all purpose flour, rice flour, chilli powder , turmeric powder, cumin powder, garam masala , ginger garlic paste, salt and lemon and mix it well by adding water.(Little water will do, dont add more water
  
  
  
  
• Add the mushroom and mix it gently so that the masala will be coated in each mushroom pieces.
• Marinate it for atleast 10 min.
• Heat oil in a pan for deep frying.
  
  
  
  
  
  
  
• Drop the mushroom pieces one by one in the oil and take out once done.
• Mushroom 65 is ready to serve.
  

Prawn Fry

Prawn Fry:

  Prawn Fry is a yummy combo with rice and curry. Even a dal curry will do. It goes well with any meals. After coming to chennai i had a chance to taste the prawn for the first time in my life. (I tasted it in a hotel).Since before 6 years  my hubby and me went  to a hotel and he asked for trying the prawn. Then we searched in menu and ordered for prawn golden fry. Yes we got it after 30 min of ordering and i was eager to taste it. It was a yummy golden color with the steam over it. OMG !!!!! On my first tasting of that prawn, it made me to hate prawns. After some months i was suppose to have dinner in our friends house and again a chance to taste prawns. I refused a lot to taste it, but they assure that it tastes good. Then tried with a piece of prawn..... Wow!!! I really started to like prawn. Cleaning of prawn is very important. Otherwise it smells bad after cooking. Now i started to cook different kinds of dishes using prawn. Now let us see how to make prawn fry.

Ingredients:

1. Prawn - 1/2 kg
2. Egg - 1(optional)
3. Corn flour - 1 tbsp
4. Rice flour - 1 tbsp
5. Chilli powder - 1 tsp
6. Turmeric powder - 1tsp
7. Cumin powder - 1 tsp
8. Garam masala - 1 tsp
9. Salt - as needed
10. Lemon - 1/2
11. Oil - for deep frying
12. Bread crumbs - 1/2 cup

Method:

• De-vein prawns and wash it well.
• Take a mixing bowl and add corn flour, rice flour, chilli powder, turmeric powder, cumin powder, garam masala, salt and egg and mix well by adding little amount of water.
• Add the prawns to the masala mixture and marinate for atleast 30 min.
  
• Heat oil in a pan for deep frying, once the oil heats up, add the prawns one by one by coating it with the bread crumbs. Fry it in low medium flame.
  
  
  
  
  
  
  
  
  
  
• Take it out once it is done .
  

Mutton Curry/Lamp Gravy/Mutton Kuzhambu

Mutton Curry/Lamp Gravy/Mutton Kuzhambu:

           Mutton Kuzhambu is a yummy recipe loved by my family. That too my mil prepare this mutton kuzhambu in  a style which she use to follow often. Yeah your guessing is right this recipe is prepared by my mil and I just clicked the photos :)) . I love her mutton gravy recipe . This dish goes well with rice, roti, idli, dosa and poori also.Now let us see how to make this yummy gravy in this post.

Ingredients:

1. Mutton - 1 kg
2. Shallots(small Onions) - 1 1/2 cups (chopped)
3. Ginger Garlic Paste - 2 tbsp
4. Tomato - 2 nos
5. Cardamom -2  nos
6. Cinnamon - 1 stick
7. Cloves - 2 nos
8. Bay leaf - 2 nos
9. Fennel seeds - 1 tsp
10. Cumin seeds - 1 tsp

For Grinding :

1. Coconut - grated 1/2 cup
2. Dry Chillies -8 nos
3. Cardamom -2  nos
4. Cinnamon - 1 stick
5. Cloves - 2 nos
6. Fennel seeds - 1 tsp
7. Cumin seeds - 1 tsp
8. Poppy seeds - 1 tsp
9. Coriander seeds - 1 tbsp
10. Pepper - 1 tsp

Method :

• Wash the mutton for 4-5 times and finally wash it with using lemon/curd to avoid the smell.
• Heat a kadai and add 1 tsp of oil and add the ingredients under the heading "for grinding" except coconut and saute and allow it to cool. Grind this into a fine paste by adding water.
• Grind the coconut separately
• Heat the cooker and add oil in it .
• Add cardamom. cinnamon,cloves, bay leaf, fennel seeds and cumin seeds saute this for a minute.
• Now add the chopped shallots and saute till it turns to golden brown.
  
  
  
• Add the ginger garlic paste in it.
  
• Add the mutton pieces and mix it well, then add salt and turmeric powder to it.
  
  
  
  
  
  
  
• Allow it to boil , then add the dry chilli and spices paste to it and mix well.
  
• Now add the chopped tomato in it and cover the cooker with the lid and allow it to whistle.
• After 5-6 whistles( it is up to your choice)switch off the stove and wait till the whistle get released.
  
  
  
  
• Add the coconut paste and allow it to boil.
  
  
  
  
• Heat a kadai and add 2 tsp of oil in it . Add Dry chillies, mustard seeds, chopped shallots few and curry leaves and allow to temper it. Now add the gravy in it and After the gravy gets boiled make the stove in simmer for 10 min, (you can see the oil floating at the top).
  
  
  
  
  
  
  
• Switch off the stove and garnish with coriander leaves.
  
• Yummy mutton gravy is ready!!!