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Saturday, March 23, 2013

APPLE JALEBI

   Apple is a popular fruit among young and elder alike while it has its own multiple benefits. Jalebi ,too,is a mouth watering and delicious breakfast item of northern India.
   Now what to say of taste when these Two join as apple turns into round round jalebi !!!


Ingredients:

  • Apple  5 
  • Maida  100 gm
  • Gram powder [Besan]  50 gm
  • Cardamom powder 1/4 tsp
  • Refined oil/Pure ghee  3-4 tbsp
  • Water  1 cup
  • For sugar syrup [Chasni]:
               sugar  3 cup
              water  1 cup

For garnishing & flavour:


  • Almonds [fine cut pieces]  5-6 pieces
  • Kesar  1 gm
  • Kewda or rose water  5 ml 

        Method

  • Step 1

To prepare sugar syrup {chasni]:
Mix the sugar and water in a heavy bottomed pan & boil on a medium flame.Keep stirring. Scum will be formed on the surface.Keep on removing with a spoon.Keep boiling until bubbles are formed.Close the flame.Let it be cool.
To test the syrup for its consistency,take 1 or 2 drops on a spatula,let it cool then take on clean forefinger and touch with your thumb and pull apart slowly & gently/If a single thread is formed & does not break, the syrup is ready to use.Another way of testing is to put a drop of the syrup in cold water.it becomes a soft ball.
  Now mix cardamom powder and kesar into the sugar syrup.

  • Step 2


Mix Maida and Besan in the water. To check consistency of solution,put 1 drop of it in water.If it comes back to surface & does not dissolve,the solution is ready.
Cut the apples into rings nearly 1/2 inch thick.Separate the seeds from inner part.
Dip well the apple rings in the solution,take it out.Heat the oil/ghee in a pan, fry the ring till it turns golden.Repeat the process for each ring.





Step 3:

  • Dip all the fried apple rings into sugar syrup.Keep for about 2 minutes,then take it out and put on a plate.

Step 4




Garnish with  almond pieces and spray kewda.



  • Lastly,


Serve the jalebis hot or cold with fresh cream/Malai or Rubri....either way you will find it tasty!!



Thursday, March 21, 2013

Murg Shorba (Chicken Mushroom Soup)

The word shorba is urdu version of soup and the recipe is gourmet version of soup, delicious and nutritious !!
 When it is a holiday,you & your family are at leisure and want to enjoy some special meal,then start with murg shorba!!

Ingredients

  • Chicken  breast  diced 500 gm
  • Mushroom   5-6 pieces [sliced]
  • Milk  1 cup
  • Butter  2 tbsps 
  • Olive or Refined oil  2 tsp
  • Salt as per taste 
  • Black pepper powder  1/2 tsp
  • Garam masala 1/2 tsp
  • Cornflour  11/2
  • Tej patta  3-4 leaves
  • Garlic clove 1 minced
  • Spring onions  4 [cut into fine pieces]
  • Carrot  2 [cut into fine pieces]


Items for Garnishing

  parsley [cut into fine pieces]

Serving  

  6 persons





Method


  • Wash properly chicken pieces.
  • Dip mushroom in hot water with salt for 15 minutes.
  • Boil chicken pieces, garlic with tej patta,garam masala in a pressure cooker for 15 minutes.Put off heat.When pressure is released,open the lid, check if chicken is cooked.Filter the same to get chicken stock.Put the filtered chicken pieces in a different pot.
  • Separate the boneless part of filtered chicken pieces so that shredded pieces are available.

  • Mix chicken stock and milk in the cooker.
  • Heat the butter in a deep pan and fry the mushroom & carrot for 5-6 minutes.
  • Add fried mushroom and cornflour in the mixture of chicken stock and milk.Boil on low flame till the mixture gets thick.Then mix the shredded chicken along with salt and black pepper powder.Boil again for 1 minute.The soup is ready.
  • Fry spring onions in oil and add to the soup.
  • Pour the soup into serving bowls.
  • Garnish with parsley leaves and fresh cream in each bowl.     

Serve hot with soup sticks.