Sunday, October 19, 2014

Tirunelveli Halwa ~ Halwa with Cracked Wheat

Thirunelveli Halwa

Making our traditional sweets brings more happiness. Tirunelveli halwa is my hubby's favorite. He always buys a pack of halwa whenever he visits tirunelveli. I wanted to try this halwa for this diwali, first i was little hesitant to try as it takes lots of ghee to make. Watching masterchef and all the cookery shows, i gathered my confidence and tried it.

Tuesday, October 14, 2014

Jangri Recipe ~ How to make Jhangri


Yes! I made it! I jumped out of joy when i saw my jangri holding its shape, i was very thrilled when i tasted crispy and hot jangris. Jangri is my favorite sweet. I like to eat it warm. My Grand father would buy me warm jangri from sweet stalls, and i would devour it! Bliss!! Every diwali i used to experiment making jangri. after failing for 4 years, this time i cracked the jangri code. everyone appreciated it. My son is my best critic. he said its Nice, but it should be more sweet like the ones in sweet shops. Yes he was right. Sweet shops jangri are more sweeter than mine.


Sharmi kept on pushing me to try some sweet for this diwali. Yesterday i tried/experimented making jangri and it was a flop show. Today without giving up i made and here it is. of course there is a proper method in making jangri. i call it as tricks. I will share what all mistakes i made earlier and what worked. so this recipe becomes a fool proof one.


From the day one i first saw Raks Jangri, i wanted to try. Every diwali i open up her blog and go to her jangri post and drool at her jangris:) Thank You Raks for the inspiration!!

Yields - 25 jangris
Soaking time - 1 hour. you can make whole batch of jangris in 1 hour.


Whole Urad dal - 1/2 cup
Sugar - 3/4 cup
Sunflower oil - 2 cups
Orange red food color - 2 pinch (or) 1/4 tsp


Wash the urad dal in water for about 5 times, till you see clear water. Soak the urad dal in water for about 1 hour.

Drain the urad dal and grind it in your mixie jar with little water. grind it smoothly. make sure you grind into a fine paste. it would take 2 or 3 minutes to grind finely. you should see the batter bubbling and going off.

Once the urad dal batter is done, transfer it to a bowl. add orange red food color to it and mix well. If you have a zip lock cover, spoon in the batter into the cover and make a small hole like we make for our mehendi cones. (remember the hole should be small, the batter expands and you get a little thick jangris in oil) i had my cup cake frosting kit and i used it.

To make sugar syrup, measure 3/4 cup of sugar and add 1 cup of water. dilute the sugar and bring it to boil. Do not go for string consistency here. its enough if you get to the stage as we get for gulab jamun. we call it as sticky stage or pisukku padham in tamil.

Heat a wide bottomed pan. add 2 cups of oil to it and heat it. Oil should be off medium hot. switch off the flame and draw jangri patterns in oil with your hand some 7 - 10 cms above the oil. after drawing the jangri patterns. switch on the flame to low heat. using a chopstick or paniyaram kuchi, slowly turn the jangri's. it will get cooked in less than a minute. slowly pick the jangri and soak it in sugar syrup for 2 minutes and then transfer it to a clean plate. (do not use kitchen tissue).


Eat and Serve the Jangri Hot/Warm to your loved ones.


1. Urad dal should be washed well before it is soaked. i washed it for 5 times.

2. Maintain low heat or switch off the flame while making jangri patterns and then you can switch on the flame immediately.

3. Make sure your urad dal batter is not so thick or watery. refer stepwise pics to get the idea of the batter. make sure you grind the batter smooth. you can use grinder, if you are used to grind batter for vada in it.

4. You can use a normal cover or ziplock cover to fill the batter.

5. Do not make sugar syrup with single string consistency. sugar syrup should be little thicker than we get for our gulab jamun.

6. Jangri get cooked very fast. do not fry for longer time.

7. You need not use Raw rice or Rice flour or corn flour along with urad dal. just urad dal gives great jangris.


What all mistakes i made earlier-

1. First i grinded the urad dal batter into a very thick one. no it should be of correct consistency as we do for our vada.

2. I drawed jangri patterns in hot oil. then in medium flame, then in slow flame. all got expanded and lost its shape in oil. i switched off the flame and drawed jangri patterns. then i switched on the flame to low flame. finally it worked.

3. Before i used to make single string consistency and it did not work for me. as i said it should be off pisukku padham or sticky sugar syrup consistency.

4. Before i have added rice flour, corn flour, soaked raw rice to the batter to get crispy jangris. without all these jangri came out well today. i consider washing the urad dal well, makes the jangry more crisper. here i reveal my secret for soft idly- i just wash my urad dal once to get soft idly.

Tuesday, August 5, 2014

Kashmiri Aloo Curry


If you want to make changes in your cooking, change the variety of red chilly you use. I have been trying few dry red chilly and its interesting how it changes the color and taste of the dish. Recently i bought these kashmiri dry red chilly and we love the color it gives. Kashmiri chilly powder available in the markets should plead with these red chilies.


I followed the recipe for Dum aloo, but did not dum cook the curry. It turned out good. The thumb rule to prepare this is you need to use fresh curd rather using sour curd. Lots of spices are part of kashmiri cuisine. Black cardamom, bay leaf, cinnamon, cloves and cumin all give up a great aroma to this curry.


Though the color of the curry looks dark, it is not spicy at all.


  • Baby Aloo - 1/2 kg
  • Fresh Curd - 1 cup
  • Ginger garlic paste - 1 tsp
  • Garam masla - 1/4 tsp
  • Ghee - 2 tsp's
  • Bay leaf - 1
  • Cinnamon stick - 1 ' inch
  • Cloves - 3
  • Black Cardamom - 2
  • Corriander leaves - to garnish

For grinding the spices:

  • Kashmiri Dry Red Chilly - 5
  • Cardamom - 2
  • Corriander seeds - 1 tbsp
  • Cumin seeds - 1 tbsp


1. Cook the baby potatoes in pressure cooker for up to 4 whistles. Oncecooked, peel off its skin and prick them with a fork. Now heat a pan, add 1 tsp of oil and roast the baby potatoes for a minute or two.


2. First Dry roast Kashmiri red chilly, cardamom, corriander seeds and cumin seeds in slow flame till they change into light brown color.

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3. Cool and Grind the spices into a fine powder and set aside.

4. Whisk a cup of curd well. add the grounded spice powder, ginger garlic paste and garam masala to the curd and mix well. set this aside.

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5. In a Pan, add ghee, when its hot add bay leaf, cinnamon stick, cardamom and cloves.

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6. Slow the flame and add in the curd mix. add salt according to your taste. Once the curd is added to the ghee, give a mix. it will  look like the curdled. but you need not worry. You can add 1/2 or 1 cup of water based on which consistency you need this curry. Then just simmer the flame and close the pan with its lid for 5 minutes and switch off the flame.

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7. Rest the pan for about 5 minutes and then remove the curry from pan to a serving bowl. garnish with corriander leaves.



Use Fresh curd to prepare this curry.

If you do not have Kashmiri dry red chilli, add 2 tsp's kashmiri chilly powder.
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