Archive for November 11, 2012

Jalebi (jerri)

First of all, Happy Tihar (Diwali) Everyone!! To celebrate Tihar (festival of lights), we made jalebi (jeri) today and here is a recipe. I hope everyone is enjoying this wonderful festival and this wonderful treat all around the world!

This recipe makes about 20-30 jalebi depending on how much batter you use.

All-purpose flour – 1 cup
Cardamom powder – 1/8 tsp
Rapid rise yeast – 1 tsp
Corn starch – 2 tsp
Oil – 1 tsp
Yogurt – 1 Tbsp
Warm water – 3/4 cup

For Syrup:
Sugar – 1 1/4 cups
Water – 1 cup
Lemon juice – 1 tsp
Cardamom powder – 1/4 tsp

1. In a large bowl, add all-purpose flour, cardamom powder, yeast and corn starch. Mix thoroughly.

2. Add oil and yogurt and mix well.

3. Add water and mix well until there are no lumps.

4. In a larger bowl or pot, add very warm water and place the mixing bowl with the batter inside the larger bowl.

5. Cover the larger bowl and allow the batter to rest for 30 minutes to ferment. Keep it inside the oven or microwave to maintain heat (but don’t turn the oven or microwave on, we don’t want to cook it yet!).

6. In the mean time, make syrup in a heavy bottom pan. Boil 1 cup of water and 1 and 1/4 cup of sugar and cardamom powder for 15 minutes on medium heat. Reduce heat and  add a teaspoon of lemon juice.

7. After 30 minutes, check the batter. The yeast will make the batter rise. After the batter has risen, mix and then put into the squeeze bottle or strong plastic bag.

8. Use squeeze bottle or ziploc bag to pour a thin stream of batter into the oil.

9. Squeeze out the batter into the hot oil making small circular motions (go slow to make nice patterns, fast for compact jerri).

10. Fry until the bottom side looks golden and flip once to cook the other side.


11.Take out brown jalebi and drain excess oil using paper towel.

12. Coat hot jalebi with syrup on the both side. Allow excess syrup to drip back in the pan, and then place onto another plate.

Enjoy Jalebi. It is most tasty when served hot with yogurt (curd).

Having trouble getting the jalebi to look good? Me too, but don’t worry they taste great!

Blueberry Pancake

When I was young, I always hated eating breakfast. Getting older, I have finally realized that breakfast is the most important meal of the day. Normally, I don’t have time to cook breakfast everyday. However, on Saturdays and Sundays I love to make pancakes and other fun stuff (will post in the future). Pancakes are easy to make and take very little preparation time. Pancakes on Saturday morning is a great tradition and a fun way to start the weekend. This recipe makes about 6-8 pancakes depending on how much batter you use!


  • 1 and 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 and 1/2 cup milk
  • 3 tablespoons unsalted butter
  • 3 large egg
  • 4-5 tablespoons of blueberries
  • 1 tablespoon vegetable oil


1. Crack three eggs into a large bowl and beat them.

2. Add all dry ingredients and 3 tablespoons melted butter.

3. Add milk and beat the batter until well mixed. Add blueberries.

4. Heat a non-stick pan and add 1/2 teaspoon oil and add enough batter to make a pancake.

5. Cook for a minute and flip to the other side and cook for another minute.

6. Garnish with desired toppings.

7. Enjoy your breakfast! Happy Sunday!

Potato Aachar (Aaloo ko Achar!)

Potato aachar is similar to potato salad, but a bit more spicy and not as sweet. There are many ways of making this aachar. Traditionally, you would add sesame seeds but unfortunately some people are allergic to seasame. You could also add carrot sticks and green peas. However, in this recipe I made a very simple potato aachar that is easy to make and takes less time. Time is money 🙂

5 large boiled potatoes
1 cucumber diced
2 green chillies
2 teaspoons turmeric or curry powder
1 teaspoon fenugreek seeds
2-3 tablespoon lemon juice
2 tablespoon oil
1 teaspoon chili powder
coriander (cilantro) leaves (to taste)
Salt to taste


1. In a large bowl, add diced potatoes, small diced cucumber and green chillies.

2. Heat oil in a small pan. Once the oil is heated, add fenugreek seed.

3. Heat fenugreek seed (methi) in a pan until dark.

4. Add 2 teaspoons of curry powder.

5. Cook for 1/2 min.

6. Add spicy oil to the other ingredients. 

7. Add 2-3 tablespoons of lemon juice.

8. Add red chilli powder, salt, and cilantro. Mix well.

9. Garnish with coriander leaves and serve!



« Older Entries Recent Entries »